Enhanced flavor through transmembrane region binding.

Abstract

This invention provides a method for identifying compounds that generate or enhance umami flavor, a method for enhancing the umami flavor of a composition, and the use of such compounds. [Solution] This disclosure provides a method for imparting or enhancing umami to flavored articles by introducing compounds that modulate the transmembrane (TM) region of T1R taste receptors, for example, the TM region of T1r1 taste receptors. In other embodiments, this disclosure provides a method for identifying compounds that modulate the TM region of T1R taste receptors, thereby imparting or enhancing umami in flavored articles. In other embodiments, this disclosure provides the use of compounds that modulate the TM region of T1R taste receptors, and optionally, in combination with other compounds known to impart or enhance umami, such as glutamates, aspartates, and purine ribonucleotides such as inosine monophosphate (IMP) and guanosine monophosphate (GMP), in food or beverage products.

Description

Technical Field

[0001] Cross-Reference to Related Applications The present application claims the benefit of priority from U.S. Provisional Application No. 63 / 056,389, filed on July 24, 2020, the entire content of which is incorporated herein by reference.

[0002] The present disclosure generally provides methods of imparting or enhancing umami taste in flavored articles by introducing a compound that modulates the transmembrane (TM) region of a T1R taste receptor, for example, the TM region of a T1R1 taste receptor. In some other aspects, the disclosure provides methods of identifying compounds that modulate the transmembrane (TM) region of a T1R taste receptor, thereby imparting or enhancing umami taste in flavored articles. In some other aspects, the disclosure provides compounds that modulate the transmembrane (TM) region of a T1R taste receptor, and optionally, in combination with other compounds known to impart or enhance umami taste, such as glutamate, aspartate, and purine ribonucleotides such as inosine monophosphate (IMP) and guanosine monophosphate (GMP), and the use thereof in food or beverage products. In some aspects, inclusion of such a TM region modulator in a flavored product may potentially reduce or eliminate the concentration of glutamate and aspartate in certain food and beverage products.

[0003] Description of Related Art The taste system provides sensory information about the chemical composition of the external world. Taste transduction is one of the more sophisticated forms of chemically induced sensation in animals. Taste signaling is found throughout the animal kingdom, from simple metazoans to the most complex vertebrates. Mammals are generally recognized to have five basic taste modalities: sweet, bitter, sour, salty and umami / rich taste.

[0004] Umami is the taste most commonly associated with savory flavors such as monosodium glutamate (MSG), meat products, cheese, tomatoes, mushrooms, soy sauce, fish sauce, and miso. Mammals generally perceive umami as pleasurable. Komami is the taste generally associated with fermented products, soy sauce, fish sauce, and shrimp paste. Many of the typical sources of these umami and komi flavors are abundant in glutamic acid and salt, or depend on animal products.

[0005] Excessive sodium intake can cause numerous health problems. One such problem is high blood pressure, a condition in which increased blood pressure on the artery walls can ultimately lead to heart disease and other health problems. Excessive sodium intake also negatively affects the body's water and mineral balance. For example, excessive sodium intake can cause calcium loss, which can lead to osteoporosis and other problems. In addition, excessive consumption of food products containing glutamate can have certain adverse health effects because glutamate interferes with the function of neurotransmitters. For this reason, it is generally desirable to reduce sodium and glutamate intake. Furthermore, there is a growing consumer demand for food and beverage products that do not contain animal-derived ingredients such as animal fats, meat products, or dairy products.

[0006] Umami or flavor enhancement offers alternative approaches that partially or completely replace ingredients traditionally used to impart umami or flavor. Researchers have sometimes discovered umami-enhancing compounds that allow for the reduction or elimination of glutamates, aspartates, or meat and cheese products. However, such compounds can produce off-flavors that make the taste of a food product less desirable than comparable products with higher concentrations of glutamates, salt, or animal products. Therefore, there remains a need to discover compounds with improved ability to mimic the natural flavors of traditionally umami-rich foods.

[0007] Summary of the Invention This disclosure relates to the discovery that compounds that modulate the transmembrane (TM) region of the T1R1 taste receptor can enhance the activity of compounds that conventionally modulate the venus flytrap (VFT) region of the T1R1 taste receptor. This has led to the development of a screening assay that can be used to identify and select compounds exhibiting such umami-enhancing effects.

[0008] In a first aspect, the disclosure provides a method for identifying a compound that enhances umami, comprising: (a1) introducing a test compound into a first taste receptor, wherein the first taste receptor is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 2, its functional fragment, or a polypeptide sequence whose sequence is at least 90% equivalent to any of the foregoing; (a2) measuring a first response of the first taste receptor protein to the test compound by comparing the activity of the first taste receptor protein in the presence and absence of the test compound; and (b1) introducing the test compound into a second taste receptor comprising a first subunit and a second subunit, wherein the first subunit is a polypeptide sequence of SEQ ID NO: 1, its functional fragment The present invention provides a method comprising introducing into a second taste receptor a polypeptide comprising a polypeptide sequence whose sequence is at least 90% equivalent to any of the foregoing, wherein the second subunit is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 3, its functional fragment, or a polypeptide sequence whose sequence is at least 90% equivalent to any of the foregoing, or the second subunit is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 4, its functional fragment, or a polypeptide sequence whose sequence is at least 90% equivalent to any of the foregoing; and (b) measuring a second response of the second taste receptor to a test compound by comparing the activity of the second taste receptor protein in the presence and absence of the test compound. In some embodiments, the method further comprises identifying an activity test compound that enhances umami based on the measured first response and the measured second response, and optionally selecting an activity test compound as an activity test compound that enhances umami.

[0009] In a second aspect, the disclosure provides the identification of any embodiment of the first aspect or the use of selected active test compounds for enhancing the flavor of an ingestible composition.

[0010] In a third aspect, the disclosure provides a method for enhancing the flavor of an edible composition, comprising introducing an identified or selected active test compound of any embodiment of the first aspect into the edible composition.

[0011] In a fourth aspect, the disclosure provides an ingestible composition comprising an identified or selected active test compound from any embodiment of the first aspect. In some embodiments, the ingestible composition is a non-spontaneous or spontaneously occurring composition.

[0012] In a fifth aspect, the disclosure provides a flavored product comprising the edible composition of the fourth aspect. In some embodiments, the flavored product is a food or beverage product, such as a savory food (e.g., chips, crisps, etc.), a beverage, a soup, a cheese, a snack food, and any low-sodium food.

[0013] Further aspects and embodiments are described in the following detailed description, drawings, abstract, and claims.

[0014] The following drawings are provided for illustrative purposes only to illustrate various embodiments of the compositions and methods disclosed herein. The drawings are provided for illustrative purposes only and are not intended to describe any preferred composition or method or to constitute any limitation to the scope of the claimed invention. [Brief explanation of the drawing]

[0015] [Figure 1] This figure shows the activity of S807 against the transmembrane domain (TMD) of the T1R1 taste receptor protein, based on the assay by Zhang et al. [Figure 2]This figure shows the protein binding activation curves of S807 to T1R1 and T1R3 taste receptor proteins in the presence of S807 and MSG. [Figure 3] This figure shows the percentage of maximum activity of S807, both when used alone and in combination with various umami compounds, including monosodium glutamate (MSG) and inosine 5'-monophosphate (IMP).

[0016] Detailed explanation The following detailed description specifies various aspects and embodiments provided herein. The description is intended to be read from the perspective of those skilled in the art. Therefore, information that is well known to such people will not necessarily be included.

[0017] definition The following terms and expressions have the meanings set forth below unless otherwise specified herein. This disclosure may also use other terms and expressions not expressly defined herein. Such other terms and expressions have the meanings to those skilled in the art in the context of this disclosure. In some cases, a term or expression may be defined in the singular or plural form. In such cases, it will be understood that any singular term may include its plural counterpart, and vice versa, unless expressly indicated otherwise.

[0018] "Umami compounds" refer to compounds that produce detectable umami in a subject, such as compounds that activate T1R1 taste receptors in vitro in the presence of T1R3 taste receptors. "Umami enhancers" refer to compounds that agonize the activation of one or more T1R1 taste receptors by umami compounds in vitro.

[0019] A "functional fragment" refers to a portion of a polypeptide sequence to which a flavor compound or test compound binds. Polypeptide sequences often contain certain amino acids that do not actively participate in binding but may serve other purposes. In some cases, these non-functional portions of the polypeptide sequence can be removed or partially replaced while preserving the functional portions of the sequence. These modified proteins are said to contain functional fragments of the original polypeptide sequence.

[0020] As used herein, the singular forms "a," "an," and "the" refer to multiple objects unless otherwise clearly specified in the context. For example, a reference to "a substituent" includes not only a single substituent but also two or more substituents, etc.

[0021] Where used herein, “for example,” “for instance,” “etc.,” or “including” are intended to provide examples that further clarify the more general subject matter. Unless otherwise expressly indicated, such examples are given solely to aid in understanding the embodiments illustrated in this disclosure and are not intended to be limiting in any way. Furthermore, these expressions do not indicate any preference of any kind for the embodiments of the disclosure.

[0022] As used herein, the terms "comprise", "comprises", "comprising", or "comprised of" refer to an open group, that is, the group may include additional members in addition to those explicitly recited. For example, the expression "comprising A" means that A must be present, but other members may also be present. The terms "include", "have" and "composed of", as well as their grammatical variants, have the same meaning. In contrast, the terms "consist of", "consists of", or "consisting of" refer to a closed group. For example, the expression "consisting of A" means that A and only A is present.

[0023] As used herein, "optionally" means that the subsequently described event or circumstance 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.

[0024] As used herein, the term "or" is to be given its broadest reasonable interpretation, and should not be limited to either one interpretation. Therefore, the expression "comprising A or B" means that A may be present and B is absent, or B is present and A is absent, or both A and B are present. Furthermore, where A defines a class that may have, for example, multiple members, such as A1 and A2, one or more members of the class may be present at the same time.

[0025] Other terms, even if not included in this section, are defined elsewhere in this specification.

[0026] Polypeptide sequences activated by umami compounds The present disclosure provides certain polypeptide sequences useful for simulating in vitro the response exhibited by a specific human umami receptor to a compound when ingested orally.

[0027] In some embodiments, the present disclosure provides the polypeptide sequence of SEQ ID NO: 1, or a functional fragment thereof, or a polypeptide sequence whose sequence is at least 90% identical, at least 95% identical, or at least 97% identical to any of the foregoing. The polypeptide sequence corresponding to SEQ ID NO: 1 is set forth in the Sequence Listing submitted herewith and incorporated herein by reference. For clarity and to avoid confusion, the polypeptide sequence corresponding to SEQ ID NO: 1, starting from its N-terminus using standard one-letter codes for amino acids, is

Chemical Formula

[0028] In some embodiments, the present disclosure provides the polypeptide sequence of SEQ ID NO: 2, or a functional fragment thereof, or a polypeptide sequence whose sequence is at least 90% identical, at least 95% identical, or at least 97% identical to any of the foregoing. The polypeptide sequence corresponding to SEQ ID NO: 2 is set forth in the Sequence Listing submitted herewith and incorporated herein by reference. For clarity and to avoid confusion, the polypeptide sequence corresponding to SEQ ID NO: 2, starting from its N-terminus using standard one-letter amino acid codes, is

Chemical Formula

[0029] In some other embodiments, the Disclosure provides the polypeptide sequence of SEQ ID NO: 3, or a functional fragment thereof, or a polypeptide sequence whose sequence is at least 90% equivalent, at least 95% equivalent, or at least 97% equivalent to any of the foregoing. The polypeptide sequence corresponding to SEQ ID NO: 3 is provided herein and is listed in the sequence listings submitted and referenced herein. For clarity and to avoid confusion, the polypeptide sequence corresponding to SEQ ID NO: 3 is given using a standard single-letter amino acid code, starting from its N-terminus: [ka] The sequence listing for this sequence is incorporated herein by reference.

[0030] In some other embodiments, the Disclosure provides the polypeptide sequence of SEQ ID NO: 4, or a functional fragment thereof, or a polypeptide sequence whose sequence is at least 90% equivalent, at least 95% equivalent, or at least 97% equivalent to any of the foregoing. The polypeptide sequence corresponding to SEQ ID NO: 4 is provided herein and is listed in the sequence listings submitted and referenced herein. For clarity and to avoid confusion, the polypeptide sequence corresponding to SEQ ID NO: 4 is given using a standard single-letter amino acid code, starting from its N-terminus: [ka] The sequence listing for this sequence is incorporated herein by reference.

[0031] The polypeptide sequences of the above-described embodiments and models may be present in any suitable composition. In some embodiments, one or more polypeptide sequences of the above-described embodiments and models are present in a non-spontaneously occurring composition such as an in vitro assay. In some further such embodiments, the polypeptide sequences of the above-described embodiments and models are expressed on the surface of cells such as cells of a eukaryotic cell lineage.

[0032] Screening method In a particular embodiment, the present disclosure provides a method for identifying a compound that enhances umami, comprising: (a1) introducing a test compound into a first taste receptor, wherein the first taste receptor is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 2, a functional fragment thereof, or a polypeptide sequence whose sequence is at least 90% equivalent to any of the foregoing; (a2) measuring a first response of the first taste receptor to the test compound by comparing the activity of the first taste receptor in the presence and absence of the test compound; and (b1) introducing the test compound into a second taste receptor comprising a first subunit and a second subunit. The present invention provides a method comprising (b) introducing into a second taste receptor a polypeptide wherein the first subunit is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 1, the second subunit is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 3, a functional fragment thereof, or a polypeptide sequence whose sequence is at least 90% equivalent to any of the foregoing, or the second subunit is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 4, and (b) measuring a second response of the second taste receptor protein to a test compound by comparing the activity of the second taste receptor protein in the presence and absence of the test compound. In some embodiments, the method further comprises identifying an activity test compound that enhances umami based on the measured first response and the measured second response, and optionally selecting an activity test compound as an activity test compound that enhances umami.

[0033] In some embodiments, the initial introduction step (a1) includes introducing a test compound into a taste receptor, the taste receptor being a polypeptide comprising the polypeptide sequence of SEQ ID NO: 2, or a functional fragment thereof, or a polypeptide sequence whose sequence is at least 90% equivalent, at least 95% equivalent, or at least 97% equivalent to any of the foregoing. In some further embodiments, the taste receptor protein is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 2, or a polypeptide sequence whose sequence is at least 90% equivalent, at least 95% equivalent, or at least 97% equivalent thereto.

[0034] In some embodiments, the second introduction step includes introducing a test compound into a taste receptor, the taste receptor comprising a first subunit and a second subunit. The first subunit is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 1, or a functional fragment thereof, or a polypeptide sequence whose sequence is at least 90% equivalent, at least 95% equivalent, or at least 97% equivalent to any of the foregoing. In some further embodiments, the taste receptor protein is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 1, or a polypeptide sequence whose sequence is at least 90% equivalent, at least 95% equivalent, or at least 97% equivalent thereto. The polypeptide of SEQ ID NO: 1 may optionally be referred to as the "T1R1" taste receptor.

[0035] The second subunit is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 3, or a functional fragment thereof, or a polypeptide sequence whose sequence is at least 90% equivalent, at least 95% equivalent, or at least 97% equivalent to any of the aforementioned; or the second subunit is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 4, or a functional fragment thereof, or a polypeptide sequence whose sequence is at least 90% equivalent, at least 95% equivalent, or at least 97% equivalent to any of the aforementioned. The polypeptide of SEQ ID NO: 3 or SEQ ID NO: 4 may be referred to as the "T1R3" taste receptor.

[0036] In some embodiments, the second subunit is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 3, or a functional fragment thereof, or a polypeptide sequence whose sequence is at least 90% equivalent, at least 95% equivalent, or at least 97% equivalent to any of the foregoing. In some other embodiments, the second subunit is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 4, or a functional fragment thereof, or a polypeptide sequence whose sequence is at least 90% equivalent, at least 95% equivalent, or at least 97% equivalent to any of the foregoing. The polypeptide of SEQ ID NO: 3 or SEQ ID NO: 4 may optionally be referred to as the "T1R3" taste receptor.

[0037] The initial introduction steps (a1) and (b1) can be carried out in any preferred manner. For example, in some non-limiting cases, when introducing a test compound into taste receptors, the introduction can be performed in a single cell-based assay. However, in some other non-limiting cases, when introducing a test compound into two or more different taste receptor proteins, the introduction can be performed in two or more cell-based assays, for example, one separate assay for each taste receptor protein. Any preferred assay can be used according to the knowledge of those skilled in the art.

[0038] In some cases, it may be desirable to measure the activity of the test compound in the presence of one or more additional compounds that have binding affinity to the T1R1 taste receptor, the T1R3 taste receptor, or both. In this way, it is possible to determine whether the test compound enhances (agonizes) or blocks (antagonizes) the binding of one or more additional compounds. In some embodiments, the one or more additional compounds include umami compounds. For this reason, in some embodiments, the introduction step (a1 and b1) includes introducing the test compound into a first taste receptor protein (or, in some particular embodiments, a third taste receptor protein as well) in the presence of an umami compound, such as a compound that imparts or enhances umami.

[0039] In such embodiments, any suitable umami compound can be used. Non-limiting examples include L-glutamic acid; L-glutamates such as monosodium glutamate (MSG), potassium glutamate, and calcium glutamate; L-aspartic acid; L-aspartates such as sodium aspartate or potassium aspartate; and 5'-ribonucleotides, such as purine ribonucleotides like guanosine 5'-monophosphate (GMP) and inosine 5'-monophosphate (IMP).

[0040] Generally, the two sets of introduction and measurement steps are performed in separate assays, and the responses are measured separately. Even so, the two sets of assays can be performed at any given time and in any given order. In some other embodiments, it may be desirable to perform the two sets of introduction and measurement in the same assay. In such cases, the two responses are distinguishable from each other because the response measured for the modulation of the first taste receptor protein is distinguishable from the response for the modulation of the second taste receptor protein.

[0041] The embodiments described above involve measuring the response of first and second taste receptor proteins to a test compound. This measurement can be carried out by any preferred means. For example, in some embodiments, each taste receptor protein is expressed on the surface of cells, and the composition is screened against cells expressing the taste receptor protein in a standard cell assay. Binding can be measured by any preferred means commonly used for determining protein binding in cell assays. Preferred methods include, but are not limited to, the use of fluorescent dyes, calcium indicator proteins, and fluorescent cAMP indicators. The activity of the test compound is determined by its ability to agonize the binding of the umami compound to one or more taste receptor proteins.

[0042] In some further embodiments of any of the embodiments described above, the method further includes identifying an activity test compound that imparts or enhances umami based on the measured response. According to the embodiments described above, the activity test compound identified modulates both the first and second taste receptor proteins, or agonizes the modulation of the first or second taste receptor proteins by the umami compound.

[0043] In some embodiments of any of the embodiments described above, the test compound is determined to be an active compound because it modulates a first taste receptor protein and a second taste receptor protein and induces a response of both taste receptor proteins having an EC50 of, for example, 1 mM or less, or 500 μM or less, or 250 μM or less, or 100 μM or less.

[0044] In some embodiments of any of the embodiments described above, the test compound is determined to be an active compound in order to modulate the activity of the umami compound on a first taste receptor protein and modulate a second taste receptor protein, thereby inducing a response of both taste receptor proteins having an EC50 of, for example, 1 mM or less, or 500 μM or less, or 250 μM or less, or 100 μM or less.

[0045] In some further embodiments, the method further includes selecting an activity test compound as a compound that imparts or enhances umami. The selection can be made by any preferred means after the activity test compound has been identified.

[0046] The test compound may be any suitable compound suitable for use in a cell screening assay. For example, in some embodiments, the test compound is an organic compound. In some embodiments, the test compound is a naturally occurring compound or a glycosylated derivative thereof. In some other embodiments, the test compound is a non-naturally occurring compound. In some embodiments, the active compound is N-(heptan-4-yl)-benzo[d][1,3]dioxol-5-carboxamide.

[0047] Usage and Method In other embodiments, the Disclosure provides the use of any identified or selected active compound of the above embodiments, including any embodiment or combination of embodiments described above. In certain relevant embodiments, the Disclosure provides the use of any identified or selected active compound of the above embodiments, including any embodiment or combination of embodiments described above, for imparting or enhancing the flavor of an ingestible composition.

[0048] The Disclosure also provides methods corresponding to each of the uses described above. Therefore, in certain relevant embodiments, the Disclosure provides a method for imparting or enhancing the umami flavor to an edible composition, comprising introducing to the edible composition a certain amount (e.g., an amount that imparts umami or enhances umami) of any identified or selected active compound from any of the embodiments described above, including any combination of such embodiments.

[0049] The uses and methods described above generally involve the use of identified or selected active compounds in compositions containing one or more additional components. For example, in at least one aspect of the disclosure, the disclosure provides a composition comprising any identified or selected active compound of the above aspects, including any embodiment or combination of embodiments thereof, wherein the identified or selected active compound accounts for at least 50% by weight of the composition on a dry weight basis (for example, on the total weight of the composition excluding the weight of any liquid carrier). In a related aspect, the disclosure provides a solid composition comprising any identified or selected active compound of the above aspects, including any embodiment or combination of embodiments thereof, wherein the identified or selected active compound accounts for at least 50% by weight of the solid composition on a total weight basis. In another related aspect, the disclosure provides an ingestible composition comprising an identified or selected active compound of the above aspects, including any embodiment or combination of embodiments thereof, wherein the concentration of the identified or selected active compound in the ingestible composition is 200 ppm or less. In another related aspect, the Disclosure provides an edible composition comprising any identified or selected active compound of the above-described aspects, including any embodiment or combination of embodiments thereof, wherein the edible composition comprises steviol glycosides (including rebaudioside A) in concentrations 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 identified or selected active compound of the above-described aspects, including any embodiment or combination of embodiments thereof, wherein the edible composition comprises calorie sweeteners such as sucrose, fructose, xylitol, erythritol, or combinations thereof. In another related aspect, the Disclosure provides a concentrated sweetener composition comprising any flavor-modifying compound of the above aspects, including any embodiment or combination thereof, and a sweetener.

[0050] In any aspect and certain embodiment of any embodiment described herein that refers to an ingestible composition, the ingestible composition is a non-naturally occurring product, such as a composition specifically manufactured for the production of flavored products such as food or beverage products.

[0051] In certain embodiments, the Disclosure provides an ingestible composition comprising one or more umami compounds. In such embodiments, any suitable umami compound may be used. Non-limiting examples include L-glutamic acid; L-glutamates such as monosodium glutamate (MSG), potassium glutamate, and calcium glutamate; L-aspartic acid; L-aspartates such as sodium aspartate or potassium aspartate; and 5'-ribonucleotides, such as purine ribonucleotides like guanosine 5'-monophosphate (GMP) and inosine 5'-monophosphate (IMP).

[0052] In the embodiments described above, or any other embodiments referring to the ingestible composition, the active compound may be present in the ingestible composition at any suitable concentration. For example, in some embodiments, the active compound may be present in the ingestible composition at concentrations of 1 ppm to 1000 ppm, or 1 ppm to 900 ppm, or 1 ppm to 800 ppm, or 1 ppm to 700 ppm, or 1 ppm to 600 ppm, or 1 ppm to 500 ppm, or 1 ppm to 400 ppm, or 1 ppm to 300 ppm, or 1 ppm to 250 ppm, or 1 ppm to 200 ppm, or 1 ppm to 150 ppm, or 1 ppm to 100 ppm, or 1 ppm to 80 ppm, or 1 ppm to 70 ppm, or 1 ppm to 60 ppm, or 1 ppm to 50 ppm, or 1 ppm to 40 ppm, or 1 ppm to 30 ppm, or 1 ppm It exists at concentrations ranging from 20 ppm, or 5 ppm to 1000 ppm, or 5 ppm to 900 ppm, or 5 ppm to 800 ppm, or 5 ppm to 700 ppm, or 5 ppm to 600 ppm, or 5 ppm to 500 ppm, or 5 ppm to 400 ppm, or 5 ppm to 300 ppm, or 5 ppm to 250 ppm, or 5 ppm to 200 ppm, or 5 ppm to 150 ppm, or 5 ppm to 100 ppm, or 5 ppm to 80 ppm, or 5 ppm to 70 ppm, or 5 ppm to 60 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.

[0053] In general, the compounds disclosed and described herein can be provided individually or in combination in compositions such as ingestible compositions. In one embodiment, the compounds disclosed and described herein can impart a more umami-like temporal or flavor profile to a sweetener composition by combining one or more of the compounds disclosed and described herein with one or more umami compounds, sweeteners, etc. In another embodiment, the compounds disclosed and described herein can increase or enhance the sweetness of a composition by contacting the composition with the compounds disclosed and described herein to form a modified composition.

[0054] Therefore, in some embodiments, the composition described in any of the above embodiments (including any use or method) comprises an identified or selected active compound and a flavor compound. In some embodiments, the composition further comprises a vehicle. In some embodiments, the vehicle is water. In some embodiments, the identified or selected active compound is present at a concentration below its sweetness recognition threshold.

[0055] In certain embodiments, the ingestible composition comprises monosodium glutamate and an active compound (or a edible salt thereof). In some such embodiments, the introduction of the active compound (or a edible salt thereof) makes it possible to achieve the level of umami and / or richness characteristic of equivalent products using higher concentrations of monosodium glutamate even when using less monosodium glutamate (e.g., less than 10%, less than 20%, less than 30%, less than 40%, less than 50%, less than 60%, less than 70%, less than 80%, or less than 90%). In some related embodiments, the use of the active compound or a edible salt thereof makes it possible to eliminate monosodium glutamate from the composition. In some embodiments, the concentration of the active 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 preferred 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, for example, soda.

[0056] In certain embodiments, the ingestible composition comprises fat, such as animal or vegetable fat, and an active compound (or a edible salt thereof). In some such embodiments, the introduction of the active compound (or a edible salt thereof) makes it possible to achieve the level of umami and / or richness characteristic of equivalent products using higher concentrations of fat, even when using less fat (e.g., less than 10%, less than 20%, less than 30%, less than 40%, less than 50%, less than 60%, less than 70%, less than 80%, or less than 90%). In some related embodiments, the use of the active compound or a edible salt thereof makes it possible to eliminate fat from the composition. In some embodiments, the concentration of the active 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 preferred 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, for example, soda. The fat may be any suitable fat, including, but not limited to, animal or vegetable fats, such as milk fat (including the fats in various cheeses), beef tallow, pork tallow, poultry tallow, lamb tallow, goat tallow, fish oil, olive oil, rapeseed oil, corn oil, safflower oil, nut oil, peanut oil, cashew oil, soybean oil, coconut oil, palm kernel oil, coconut oil, butter and nut butter (e.g., peanut butter, cashew butter, almond butter, hazelnut butter, etc.).

[0057] In certain embodiments, the ingestible composition comprises glutamate (including its free acid form) and an active compound (or a edible salt thereof). In some such embodiments, the introduction of the active compound (or a edible salt thereof) makes it possible to achieve the level of umami and / or richness characteristic of equivalent products using higher concentrations of glutamate, even when using less glutamate (e.g., less than 10%, less than 20%, less than 30%, less than 40%, less than 50%, less than 60%, less than 70%, less than 80%, or less than 90%). In some related embodiments, the use of the active compound or a edible salt thereof makes it possible to eliminate glutamate from the composition. In some embodiments, the concentration of the active 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 composition may be any preferred form. In some embodiments, the edible composition is a food product, for example, any of the following specifically. In other embodiments, the edible composition is a beverage product, for example, soda. The glutamate may be derived from any preferred source, for example, monosodium glutamate (MSG), glutamic acid-containing proteins (e.g., glutathione), potassium glutamate, calcium glutamate, etc.

[0058] In certain embodiments, the ingestible composition comprises aspartate (including its free acid form) and an active compound (or a edible salt thereof). In some such embodiments, the introduction of the active compound (or a edible salt thereof) makes it possible to achieve the level of umami and / or richness characteristic of equivalent products using higher concentrations of aspartate, even when using less aspartate (e.g., more than 10%, more than 20%, more than 30%, more than 40%, more than 50%, more than 60%, or more than 70%, or more than 80%, or more than 90%). In some related embodiments, the use of the active compound or a edible salt thereof makes it possible to eliminate aspartate from the composition. In some embodiments, the concentration of the active 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 composition may be any preferred 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, for example, soda. The aspartate may be derived from any preferred source, for example, a protein containing aspartic acid.

[0059] In certain embodiments, the ingestible composition comprises an animal product and an active compound (or a edible salt thereof). In some such embodiments, the introduction of the active compound (or a edible salt thereof) makes it possible to achieve the level of umami and / or richness characteristic of an equivalent product using a higher concentration of animal product, even when using a smaller amount of animal product (e.g., more than 10%, more than 20%, more than 30%, more than 40%, more than 50%, more than 60%, or more than 70%, or more than 80%, or more than 90%). In some related embodiments, the use of the active compound or a edible salt thereof makes it possible to eliminate the animal product from the composition. In some embodiments, the concentration of the active 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 preferred 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, for example, soda. Animal products may be any suitable animal products, such as cheese, milk, meat broth (e.g., beef broth, pork broth, chicken broth, turkey broth, duck broth, lamb broth, goat broth, rabbit broth, etc.), eggs, bone broth, bone marrow, meat (e.g., beef, pork, chicken, lamb, goat, turkey, duck, rabbit, etc.), butter, and animal skins.

[0060] In certain embodiments, the ingestible composition comprises a plant product and an active compound (or a edible salt thereof). In some such embodiments, the introduction of the active compound (or a edible salt thereof) makes it possible to achieve the level of umami and / or richness characteristic of an equivalent product using a higher concentration of plant product, even when using a smaller amount of plant product (e.g., more than 10%, more than 20%, more than 30%, more than 40%, more than 50%, more than 60%, or more than 70%, or more than 80%, or more than 90%). In some related embodiments, the use of the active compound or a edible salt thereof makes it possible to eliminate the plant product from the composition. In some embodiments, the concentration of the active 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 composition may be any suitable form. In some embodiments, the edible composition is a food product, for example, any of the following specifically. In other embodiments, the edible composition is a beverage product, for example, soda. The plant product may be any suitable plant product, for example, celery, celeriac, tomato, garlic, onion, chives, scallions, spices, etc.

[0061] In certain embodiments, the ingestible composition comprises sodium (i.e., sodium cations) and an active compound (or a edible salt thereof). In some such embodiments, the introduction of the active compound (or a edible salt thereof) makes it possible to achieve the level of umami and / or richness characteristic of equivalent products using higher concentrations of sodium, even when using less sodium (e.g., less than 10%, less than 20%, less than 30%, less than 40%, less than 50%, less than 60%, less than 70%, less than 80%, or less than 90%). In some related embodiments, the use of the active compound or a edible salt thereof makes it possible to eliminate sodium from the composition. In some embodiments, the concentration of the active 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 composition may be any preferred 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, for example, soda. Sodium may be any preferred animal product, for example, table salt, sea salt, soy sauce, fish sauce, shrimp paste, butter, miso, and Worcestershire sauce.

[0062] In certain embodiments, the ingestible composition comprises alcohol and an active compound (or a edible salt thereof). In some such embodiments, the introduction of the active compound (or a edible salt thereof) makes it possible to achieve the level of umami and / or richness characteristic of equivalent products using higher concentrations of alcohol, even when using less alcohol (e.g., less than 10%, less than 20%, less than 30%, less than 40%, less than 50%, less than 60%, less than 70%, less than 80%, or less than 90%). In some related embodiments, the use of the active compound or a edible salt thereof makes it possible to eliminate alcohol from the composition. In some embodiments, the concentration of the active 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 composition may be any preferred 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, for example, soda (e.g., hard soda). Alcohol may be present in any preferred form, such as alcohol formed from grains, cane sugar, fruits, etc.

[0063] In some cases, it may be possible to reduce the amount of sweeteners in the product by enhancing the umami or richness.

[0064] In certain embodiments, the ingestible composition comprises sucrose and an active compound or any edible salt thereof. In some such embodiments, the introduction of the active compound (or salt) makes it possible to achieve levels of sweetness, umami, and / or richness characteristic of equivalent products using more sucrose, even when using less sucrose (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 active 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. In some embodiments, the ingestible composition is a food product, for example, one of the following specifically. In other embodiments, the ingestible composition is a beverage product, such as soda.

[0065] In certain embodiments, the ingestible composition comprises fructose and an active compound or any edible salt thereof. In some such embodiments, the introduction of the active compound (or salt) makes it possible to achieve levels of sweetness, umami, and / or richness characteristic of equivalent products using more fructose, even when using less fructose (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 active compound or any 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, for example, one of the following specifically. In other embodiments, the ingestible composition is a beverage product, such as soda.

[0066] In certain embodiments, the ingestible composition comprises high-fructose corn syrup and an active compound or a edible salt thereof. In some such embodiments, the introduction of the active compound (or salt) makes it possible to achieve the levels of sweetness, umami, and / or richness characteristic of equivalent products using more high-fructose corn syrup, even when using less high-fructose corn syrup (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 active 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. 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, for example, soda.

[0067] In certain embodiments, the ingestible composition comprises glucose (e.g., D-glucose in either the α- or β-form, or a combination thereof) and an active compound or any edible salt thereof. In some such embodiments, the introduction of the active compound (or salt) makes it possible to achieve levels of sweetness, umami, and / or richness characteristic of equivalent products using more glucose, even when using 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 active 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 composition may be any preferred 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, for example, soda. Glucose can be introduced in any preferred form, such as a natural syrup.

[0068] In certain embodiments, the ingestible composition comprises sucralose and an active compound or any edible salt thereof. In some such embodiments, the introduction of the active compound (or salt) makes it possible to achieve the levels of sweetness, umami, and / or richness characteristic of equivalent products using more sucralose, even when using less sucralose (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 active compound or any 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 preferred 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.

[0069] In certain embodiments, the ingestible composition comprises rebaudioside (e.g., rebaudioside A, rebaudioside D, rebaudioside E, rebaudioside M, or any combination thereof) and an active compound or any edible salt thereof. In some such embodiments, the introduction of the active compound (or salt) makes it possible to achieve levels of sweetness, umami, and / or richness characteristic of equivalent products using more rebaudioside, even when using less rebaudioside (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 active 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 preferred 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, for example, soda.

[0070] In certain embodiments, the ingestible composition comprises acesulfame K and an active compound or any edible salt thereof. In some such embodiments, the introduction of the active compound (or salt) makes it possible to achieve levels of sweetness, umami, and / or richness characteristic of equivalent products using more acesulfame K, even when using less acesulfame K (e.g., less than 10%, less than 20%, less than 30%, less than 40%, less than 50%, less than 60%, or less than 70%). In some embodiments, the concentration of the active 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 preferred 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, for example, soda.

[0071] In certain embodiments, the ingestible composition comprises allulose and an active compound or any edible salt thereof. In some such embodiments, the introduction of the active compound (or salt) makes it possible to achieve the levels of sweetness, umami, and / or richness characteristic of equivalent products using more allulose, even when using less allulose (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 active 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 ingestible composition may be in any preferred 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.

[0072] In certain embodiments, the ingestible composition comprises erythritol and an active compound or any edible salt thereof. In some such embodiments, the introduction of the active compound (or salt) makes it possible to achieve levels of sweetness, umami, and / or richness characteristic of equivalent products using more erythritol, even when using less erythritol (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 active compound or any 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 preferred 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.

[0073] In certain embodiments, the ingestible composition comprises aspartame and an active compound or any edible salt thereof. In some such embodiments, the introduction of the active compound (or salt) makes it possible to achieve the levels of sweetness, umami, and / or richness characteristic of equivalent products using more aspartame, even when using less aspartame (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 active compound or any 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 preferred 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.

[0074] In certain embodiments, the ingestible composition comprises cyclamate and an active compound or any edible salt thereof. In some such embodiments, the introduction of the active compound (or salt) makes it possible to achieve levels of sweetness, umami, and / or richness characteristic of equivalent products using more cyclamate, even when using less cyclamate (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 active 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 ingestible composition may be in any preferred 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.

[0075] In certain 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 an active compound or any edible salt thereof. In some such embodiments, the introduction of the active compound (or salt) makes it possible to achieve levels of sweetness, umami, and / or richness characteristic of equivalent products using more mogrosides, even when using less mogroside (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 active 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 any preferred 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, for example, soda. Additional mogroside compounds that may be suitably used are described in U.S. Patent Application Publication No. 2017 / 0119032.

[0076] In several other embodiments, the Disclosure provides the use of an active compound or an edible salt thereof to enhance or impart flavor to an edible composition. In some embodiments, the concentration of the active compound or an edible salt thereof in the edible composition 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 preferred 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, for example, soda.

[0077] In several other embodiments, the Disclosure provides the use of an active compound or an edible salt thereof to enhance or impart flavor to an edible composition. In some embodiments, the concentration of the active compound or an edible salt thereof in the edible composition 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 preferred 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, for example, soda.

[0078] In any aspect and certain embodiment of any embodiment described herein that refers to an ingestible composition, the ingestible composition is a non-naturally occurring product, such as a composition specifically manufactured for the production of flavored products such as food or beverage products.

[0079] In general, the compounds disclosed and described herein can be provided individually or in combination in compositions such as ingestible compositions. In one embodiment, the compounds disclosed and described herein can impart a more sugary temporal or flavor profile to a sweetener composition by combining one or more of the compounds disclosed and described herein with one or more sweeteners in the sweetener composition, individually or in combination. In another embodiment, the compounds disclosed and described herein can increase or enhance the sweetness of a composition by contacting the composition with the compounds disclosed and described herein to form a modified composition.

[0080] 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.

[0081] For example, in some embodiments, the sweetener (according to any of the embodiments above) is present in an amount of about 0.1% to about 12% by weight. In some embodiments, the sweetener is present in an amount of about 0.2% to about 10% by weight. In some embodiments, the sweetener is present in an amount of about 0.3% to about 8% by weight. In some embodiments, the sweetener is present in an amount of about 0.4% to about 6% by weight. In some embodiments, the sweetener is present in an amount of about 0.5% to about 5% by weight. In some embodiments, the sweetener is present in an amount of about 1% to about 2% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 5% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 4% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 3% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 2% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 1% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 0.5% by weight. In some embodiments, the sweetener is present in an amount of about 0.5% to about 10% by weight. In some embodiments, the sweetener is present in an amount of about 2% to about 8% by weight. In some further embodiments of the embodiments described in this paragraph, the sweetener is sucrose, fructose, glucose, xylitol, erythritol, or a combination thereof.

[0082] In some other embodiments, the sweetener is present in an amount of 10 ppm to 1000 ppm. In some embodiments, the sweetener is present in an amount of 20 ppm to 800 ppm. In some embodiments, the sweetener is present in an amount of 30 ppm to 600 ppm. In some embodiments, the sweetener is present in an amount of 40 ppm to 500 ppm. In some embodiments, the sweetener is present in an amount of 50 ppm to 400 ppm. In some embodiments, the sweetener is present in an amount of 50 ppm to 300 ppm. In some embodiments, the sweetener is present in an amount of 50 ppm to 200 ppm. In some embodiments, the sweetener is present in an amount of 50 ppm to 150 ppm. In some further embodiments of the embodiments described in this paragraph, the sweetener is a steviol glycoside, a mogroside, any of the aforementioned derivatives, e.g., a glycoside derivative (e.g., a glucosylate), or any combination thereof.

[0083] The composition may contain any preferred sweetener or combination of sweeteners. In some embodiments, the sweetener is a sweetener composition containing common saccharide sweeteners such as sucrose, fructose, and glucose, and 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 rare natural sugars including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, 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 glycosides, chemically modified steviol glycosides (such as glucosylated steviol glycoside), mogroside, chemically modified mogrosides (such as glucosylated mogroside), carrelame, and other guanidine 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 of the sweeteners disclosed herein. In some embodiments, the sweetener may be sugar. In some embodiments, the sweetener may be a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the sweetener is 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 may be a combination of fructose and glucose.

[0084] Sweeteners may also include, for example, 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 and 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, etc., and sugar alcohols, or any other carbohydrates or combinations thereof that can be reduced without adversely affecting the taste.

[0085] Sweeteners include agave inulin, agave nectar, agave syrup, amazake, blazein, brown rice syrup, coconut crystals, coconut sugar, coconut syrup, date sugar, fructan (also known as inulin fiber, fructooligosaccharide, or oligofructose), green stevia powder, and stevia rebaudiana. (Acer rebaudiana), rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other sweet stevia glycosides, stevioside, stevioside extract, honey, Jerusalem artichoke syrup, licorice root, monk fruit (fruit, powder or extract), lucuma (fruit, powder or extract), maple sap (e.g., Acer saccharum, Acer nigrum, Acer rubrum, Acer saccharinum) (including sap extracted from Acer platanoides, Acer negundo, Acer macrophyllum, Acer grandidentatum, Acer glabrum, and Acer mono), maple syrup, maple sugar, walnut sap (e.g., including sap extracted from Juglans cinerea, Juglans nigra, Juglans ailatifolia, and Juglans regia), birch sap (e.g., Betula papyrifera and Betula alleguhaniensis) Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia, Betula pendula(Including sap extracted from pendula), sycamore sap (e.g., sap extracted from Platanus occidentalis), ironwood sap (e.g., sap extracted from Ostrya virginiana), muscovado, molasses (e.g., waste molasses), molasses sugar, monatin, monellin, cane sugar (also called natural sugar, unrefined cane sugar, or sucrose), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also called tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt flour, beet sugar Cane sugar, crystalline fruit juice, caramel, carbitol, carob syrup, refined sugar, hydrolyzed hydrogenated starch, hydrolyzed cane juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arrowe, syrup, P-4000, acesulfame potassium (also called acesulfame K or ace-K), alitame (also called acalame), advantame, aspartame, bayon Baiyunoside, neotame, benzamide derivatives, bernadame, canderel, kaleraam and other guanidine-based sweeteners, vegetable fiber, corn sugar, coupling sugar, curculin, cyclamate, cyclocarioside I, demerara, dextran, dextrin, saccharified malt, dulcin, sucrose, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethylmaltol, glucin, gluconic acid, gluconol, glucosamine, glucuronic acid, glycerol, glycine, glycyphillin, glycyrrhizin, glycylretinic acid monoglucuronide, golden sugar, yellow sugarSugar), golden syrup, granulated sugar, Gynostemma pentaphyllum, hernandulcin, isomerized sugar, jallab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, and 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, ruguznam, guanidine, falernum, mavinrin I, mavinrin II, maltol, maltisorb, maltodextrin, maltotriol, mannosamine, miraculin, starch syrup, mogrosides (e.g., mogroside IV, mogroside V, and neomogroside), muclodiol, nanosugar Sugar), naringin dihydrochalcone, neohesperidin dihydrochalcone, nib sugar, nigerooligosaccharide, norbu, orge syrup, osradin, pekmez, pentazin, periandrin I, perillaldehyde, perillartin, petphyllum, phenylalanine, flomisoside I, phlorodizin, phyllodulcin, polyglycitol syrup, polypodoside A, pterocarioside A, pterocarioside B, rebiana, refiner syrup, rub syrup, rubsoside, serigeain A, shugr, siamenoside I, siraitia grosvenorii This may include, but is not limited to, natural or synthetic sweeteners such as grosvenorii, soy oligosaccharides, Splenda, SRI oxime V, steviol glycoside, steviol bioside, stevioside, strogens 1, 2 and 4, sucronic acid, sucronate, sugar, sucrose, phlorizin, super aspartame, tetrasaccharides, treitol, treacle, trilobtain, tryptophan and its derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, boremitol, birch syrup, aspartame-acesulfame, assugrin, and any combination or blend of any two or more of these.

[0086] In further embodiments, the sweetener may be a chemically or enzymatically modified natural high-intensity sweetener. Modified natural high-intensity sweeteners include glycosylated natural high-intensity sweeteners such as glucosyl derivatives, galactosyl derivatives, or fructosyl derivatives containing 1 to 50 glycoside residues. Glycosylated natural 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.

[0087] Additional sweeteners may also include combinations of any two or more of the sweeteners described above. In some embodiments, the sweetener may include combinations of two, three, four, or five sweeteners disclosed herein. In some embodiments, the sweetener may be sugar. In some embodiments, the sweetener may be a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the sweetener may be a calorie sweetener such as sucrose, fructose, xylitol, erythritol, or a combination thereof. In some embodiments, the ingestible composition may not contain (or may substantially not contain 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, 500 ppm or less, 200 ppm or less, 100 ppm or less, 50 ppm or less, 20 ppm or less, 10 ppm or less, 5 ppm or less, 3 ppm or less, or 1 ppm or less.

[0088] Flavor-modifying compounds may be present in the ingestible composition in any suitable amount. In some embodiments, the flavor-modifying compound is present in an amount sufficient to enhance the taste of the composition (e.g., to increase sweetness, reduce sourness, or reduce bitterness). For this reason, in some embodiments, the ingestible composition contains the flavor-modifying compound at a concentration 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 compound is present in a minimum amount such as 1 ppm or 5 ppm. Therefore, in some embodiments, the ingestible composition contains the flavor-modifying compound at a concentration 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 weight-to-weight ratio of the sweetener to the flavor-modifying compound in the ingestible composition is in the range of 1000:1 to 50000:1, or 1000:1 to 10000:1, or 2000:1 to 8000:1.

[0089] The ingestible compositions or sweetener concentrates are not limited to certain embodiments, For example, acids including citric acid, phosphoric acid, ascorbic acid, sodium bisulfate, lactic acid, or tartaric acid; For example, bitter components including 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 containing caramel color, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, Red No. 3, purple carrot juice, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta-carotene, turmeric, curcumin, or titanium dioxide; For example, preservatives containing sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfate, sorbic acid, or benzoic acid; For example, antioxidants including ascorbic acid, calcium disodium EDTA, α-tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; For example, resveratrol, CoQ10, omega-3 fatty acids, theanine, choline chloride (citocoline), fibersol, inulin (chicory root), taurine, Korean ginseng extract, guarana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-gluconolactone, inositol, bioflavonoids, echinacea, ginkgo biloba, yerba mate, flaxseed oil, garcinia cambogia. Cambogia peel extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyridoxine HCl (vitamin B6), cyanocobalamin (vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, copper sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulfate; For example, clouding agents containing ester gum, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); For example, buffering agents containing 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 containing other natural flavors (natural flavor WONF), natural and artificial flavors, artificial flavors, silicon dioxide, magnesium carbonate or tricalcium phosphate; or For example, pectin, xanthan gum, carboxymethylcellulose (CMC), polysorbate 60, polysorbate 80, medium-chain triglyceride, cellulose gel, cellulose gum, sodium caseinate, processed food starch, acacia gum, starch and stabilizers containing inulin or carrageenan. This may include any additional ingredients or combinations of ingredients commonly used in food and beverage products, including [specific ingredients / components].

[0090] The ingestible composition or sweetener concentrate may have any preferred pH. In some embodiments, the flavor-modifying compounds enhance the sweetness of the sweetener over a wide range of pH, for example, at lower or neutral pH levels. Lower and neutral pH levels include, but are not limited to, pH 1.5–9.0 or 2.5–8.5; 3.0–8.0; 3.5–7.5; and 4.0–7. In certain embodiments, the compounds disclosed and described herein, individually or in combination, can enhance the perceived sweetness of a certain concentration of sweetener in a taste test at compound concentrations of 50 μM, 40 μM, 30 μM, 20 μM, or 10 μM at both low and neutral pH values. In certain embodiments, the enhancement coefficients of the compounds disclosed and described herein, individually or in combination, at lower pH levels are substantially the same as those of the compounds at neutral pH levels. Such consistent sweetening properties across a wide pH range enable the broad range of applications of the compounds disclosed and described herein, individually or in combination, in a wide variety of foods and beverages.

[0091] An ingestible composition defined according to any of the embodiments described above may, in a particular embodiment, also include one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., hesperetin, naringenin, glucosylated steviol glycoside, etc.), compounds that suppress bitterness, compounds that enhance umami, compounds that reduce sourness or licorice flavor, compounds that enhance saltiness, compounds that enhance the cooling effect, or any combination thereof.

[0092] Therefore, in some embodiments, the ingestible compositions disclosed herein comprise an active compound or any edible salt thereof as described in any of the embodiments or combinations thereof described above, and are combined with one or more sweetening compounds. Such sweetening compounds include, but are not limited to, naturally occurring compounds such as hesperitin, naringenin, glucosylated steviol glycosides, or synthetic compounds such as any 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 U.S. Patent Application Publication No. 2017 / 0119032. The active compound (or its edible salt) can be mixed with other sweeteners in any suitable ratio (w / w) in the range 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: They can be used in combination in the following ratios: 13, 1:12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1. In some embodiments of any of the embodiments described above, the active compound (or any edible salt thereof) is combined with the 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 embodiments described above, the active 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-propyl-propanamide, N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, or any combination thereof, in any of the above ratios.

[0093] In some further embodiments, the ingestible compositions disclosed herein comprise an active compound or any edible salt thereof as described in any of the embodiments or combinations thereof described above, and are combined with one or more other umami or flavor-enhancing compounds. Such umami-enhancing compounds include, but are not limited to, naturally occurring compounds such as 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 active compound (or its edible salt) is mixed with such flavor enhancer in any suitable ratio (w / w) within the range 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 They can be used in combinations 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.

[0094] In some further embodiments, the ingestible compositions disclosed herein comprise an active compound or any edible salt thereof as described in any of the embodiments or combinations thereof described above, combined with one or more cooling-enhancing compounds. 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 U.S. Patent No. 10,421,727. The active compound (or its edible salt) is mixed with such a cooling-enhancing compound in any suitable ratio (w / w) within the range 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, 1:1 They can be used in combinations of 3, 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.

[0095] In some further embodiments, the ingestible compositions disclosed herein comprise an active compound or any edible salt thereof as described in any of the embodiments or combinations thereof described above, combined with one or more bitterness-suppressing compounds. Such bitterness-suppressing 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; U.S. Patent No. 8,445,692; and U.S. Patent No. 9,247,759. The active compound (or its edible salt) is mixed with such bitterness inhibitor in any suitable ratio (w / w) within the range 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 They can be used in combinations 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.

[0096] In some further embodiments, the ingestible compositions disclosed herein comprise an active compound or any edible salt thereof as described in any of the embodiments or combinations thereof, and are combined with one or more acidity-modulating compounds. The active compound (or its edible salt) is combined with such acidity-modulating compounds in any preferred ratio (w / w) in the range 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, 1:1 They can be used in combinations of 3, 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.

[0097] In some further embodiments, the edible compositions disclosed herein comprise an active compound or any edible salt thereof as described in any of the embodiments or combinations thereof, and are combined with one or more texture-modifying compounds. Examples of such texture-modifying compounds include, but are not limited to, tannins, cellulosic materials, and bamboo flour. The active compound (or its edible salt) is combined with such texture enhancer in any preferred ratio (w / w) in the range 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 They can be used in combinations 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.

[0098] In some further embodiments, the edible compositions disclosed herein comprise an active compound or any edible salt thereof according to any of the embodiments or combinations thereof described above, and are combined with one or more flavor-masking compounds. Such flavor-masking compounds include, but are not limited to, cellulosic materials, fungal extracts, plant extracts, citric acid, carbonic acid (or carbonates), etc. The active compound (or its edible salt) is combined with such flavor-masking compounds in any preferred ratio (w / w) in the range 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 They can be used in combinations of :13, 1:12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1.

[0099] In some embodiments relating to the aforementioned aspects and embodiments, the Disclosure provides the use of active compounds (or edible salts thereof) for enhancing the flavor of flavored compositions, such as flavored articles. Such flavored compositions may be any suitable flavor, such as fruit flavors, meat flavors, or vegetable flavors. In some embodiments, the flavored composition is a soup or broth, or chips, or a beverage.

[0100] Flavored products and concentrates In certain embodiments, the Disclosure provides a flavored product comprising any of the compositions 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.

[0101] In 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, juice beverages, nectar, vegetable juice, vegetable-flavored juice, sports drinks, nutritional drinks, fortified water beverages, vitamin-fortified water, near-water beverages, coconut water, tea beverages, coffee, cocoa beverages, milk-containing beverages, cereal extract-containing beverages, and smoothies. In some embodiments, the beverage may be a soft drink.

[0102] In any aspect and certain embodiment of any of the embodiments described herein that refer to flavored products, a flavored product is a non-naturally occurring product, such as a packaged food or beverage product.

[0103] Further, non-limiting examples of food and beverage products or formulations include sweet coatings, frostings or glazes on such products or entities included in the soup category, dried processed food category, beverage category, ready meal category, canned or preserved food category, frozen processed food category, chilled processed food category, snack food category, baked goods category, confectionery category, dairy product category, ice cream category, meal replacement category, pasta and noodle category, as well as the sauces, dressings, condiments category, baby food category, and / or spread category.

[0104] Generally, the soup category includes canned / preserved, dried, instant, chilled, UHT, and frozen soups. For the purposes of this definition, soup means a food prepared from meat, poultry, fish, vegetables, grains, fruits, and other ingredients, cooked in a liquid that may contain visible pieces of some or all of these ingredients. Soup may be clear (like broth) or thick (like chowder), smooth, pureed or chunky, ready to serve, semi-concentrated or concentrated, and can be served hot or cold as a side dish or main course, or as a snack (drinked like a beverage). Soup can be used as an ingredient to prepare other meal components and can range from broth (consommé) to sauce (cream or cheese-based soups).

[0105] The dried and cooking food category typically means: (i) cooking aids such as powders, granules, pastes, and concentrated liquid products, including concentrated bouillon, bouillon and bouillon-like products, sold separately as a finished product or as an ingredient in products, sauces and recipe mixes (regardless of technology); (ii) meal solution products such as dried and freeze-dried soups, including dried soup mixes, dried instant soups and dried ready-to-cook soups, and dried or room-temperature preparations of meals and single-serving dishes, including pasta, potato and rice dishes; and (iii) food decoration products such as seasonings, marinades, salad dressings, salad toppings, dips, breadcrumbs, batter mixes, shelf-stable spreads, liquid recipe mixes, concentrates, sauces or sauce mixes, sold as a finished product or as an ingredient in products, whether dried, liquid or frozen.

[0106] The beverage category typically includes, but is not limited to, carbonated and still beverages, alcoholic and non-alcoholic beverages, ready-to-drink beverages, liquid concentrates for preparing beverages such as soda, and dry powdered beverage precursor mixes, meaning beverages, beverage mixes, and concentrates. 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 / pear wine, FAB, wine, and spirits. Soft drinks include carbonated beverages such as cola and non-cola carbonated beverages; fruit juices such as juices, nectars, juice drinks, and fruit-flavored beverages; bottled drinking water including sparkling water, natural water, and purified / table water; functional beverages, which may be carbonated or still, including sports, nutrition, or elixir drinks; and concentrates such as ready-to-drink liquids and powdered concentrates. Examples of hot or cold beverages include, but are not limited to, coffee or iced coffee, such as freshly brewed, instant, and compound coffee; tea or iced tea, such as black tea, green tea, white tea, oolong tea, and flavored tea; and other beverages containing flavored, malt, or plant-based powders, granules, blocks, or tablets mixed with milk or water.

[0107] The snack food category generally includes, but is not limited to, sweet and savory snacks and snack bars, and refers to any food that can serve as a light snack. 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.

[0108] The baked goods category generally refers to any edible product whose preparation process involves exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to, bread, buns, cookies, muffins, cereals, toaster pastries, pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cakes, any baked food, and any combination thereof.

[0109] The ice cream category generally refers to frozen desserts containing cream, sugar, and flavorings. Examples of ice cream include, but are not limited to, impulse ice cream; takeaway ice cream; frozen yogurt and homemade ice cream; and soy, oat, bean (e.g., adzuki beans and mung beans) and rice-based ice cream.

[0110] The confectionery category generally refers to sweet edible products. Examples of confectionery include, but are not limited to, candies, gelatin, chocolate confectionery, sugar candies, gum, and any compound products.

[0111] The meal replacement category generally refers to any food product intended to replace a regular meal, particularly for people concerned with health or fitness. Examples of meal replacements include, but are not limited to, diet products and recovery products.

[0112] The ready meal category generally refers to any food that can be served as a meal without extensive preparation or processing. Ready meals include products in which manufacturers have added recipe "skills" to achieve a high degree of readyness, completeness, and convenience. Examples of ready meals include, but are not limited to, canned / preserved, frozen, dried, and refrigerated ready meals; dinner mixes; frozen pizzas; refrigerated pizzas; and prepared salads.

[0113] The pasta and noodle category includes canned, dried, and chilled / fresh pasta; as well as any pasta and / or noodles, including but not limited to plain, instant, chilled, frozen, and snack noodles.

[0114] The canned / preserved food category includes, but is not limited to, canned / preserved meats and meat products, fish / seafood, vegetables, tomatoes, beans, fruits, ready meals, soups, pasta, and other canned / preserved foods.

[0115] 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.

[0116] The dried processed foods category includes, but is not limited to, rice, dessert mixes, dried ready meals, dried 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.

[0117] 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, pickles, and other sauces, dressings and condiments.

[0118] The baby food category includes, but is not limited to, milk or soy-based formulas, as well as prepared, dried, and other baby foods.

[0119] The spread category includes, but is not limited to, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads.

[0120] 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.

[0121] Additional examples of flavored products, particularly food and beverage products or formulations, are given below. Exemplary edible compositions include one or more confections, chocolate candies, tablets, count lines, self-serve / soft lines in bags, boxed assortments, standard boxed assortments, twist-wrapped miniatures, seasonal chocolates, chocolates with toys, Alpha Fores, other chocolate candies, mints, standard mints, power mints, hard candies (boiled) Sweets, pastilles, gum, jelly and chews, toffee, caramel and nougat, medicinal candies, lollipops, licorice, other sugar candies, bread, packaged / industrially produced bread, unpackaged / handmade bread, pastries, cakes, packaged / industrially produced cakes, unpackaged / handmade cakes, cookies, chocolate-coated biscuits, sandwich biscuits, filled biscuits, dry biscuits and crackers, bread substitutes, breakfast cereals, RTE cereals, home breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single serving dairy ice cream, single serving frozen desserts, multi-pack dairy ice cream, multi-pack frozen desserts, takeaway ice cream, takeaway dairy ice cream, ice cream desserts, bulk ice cream, takeaway Frozen desserts, frozen yogurt, homemade ice cream, dairy products, milk, raw milk / pasteurized milk, whole milk / pasteurized milk, semi-skimmed milk / pasteurized milk, long-life / UHT milk, whole long-life / UHT milk, semi-skimmed long-life / UHT milk, non-fat long-life / UHT milk, goat's milk, condensed / evaporated milk, plain condensed / 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 cream, 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, refrigerated and room-temperature desserts, dairy-based desserts, soy-based desserts, refrigerated snacks, fromage frais and quark, plain fromage frais and quark, flavored fromage frais and quark, spicy fromage frais and quark, sweet and spicy snacks, fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts, other sweets Moist and spicy snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacements, diet products, recovery drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, chilled ready meals, dinner mixes, frozen pizzas, chilled pizzas, soups, canned soups, dried soups, instant soups, chilled soups, hot soups, frozen soups, pasta, canned pasta, dried pasta, chilled / fresh pasta, noodles, plain noodles, instant noodles, cup / bowl instant noodles, pouch instant noodles, chilled Canned 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 chicken, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven-baked potato chips, other oven-baked potato products, non-oven-frozen potatoes, frozen bakery products, frozen desserts, frozen ready meals, frozen pizza, frozen soups, frozen noodles, other frozen foods, dried foods, dessert mixes, dried ready meals, dried Dried soups, instant soups, dried pasta, plain noodles, instant noodles, cup / bowl instant noodles, pouch instant noodles, chilled foods, chilled processed meats, chilled fish / seafood products, chilled processed fish, chilled coated fish, chilled smoked fish, chilled lunch kits, chilled ready meals, chilled pizzas, chilled soups, chilled / fresh pasta, chilled noodles, oils and fats, olive oil, vegetable oils and seed oils, cooking oils, butter, margarine, spreadable oils and fats, functional spreadable oils and fats, sauces, dressings and condiments, tomato paste and puree, bouillon / stock cubes,Examples of edible compositions include 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, pickles, other sauces, dressings and condiments, baby food, formula milk, standard formula milk, follow-on formula milk, infant formula milk, hypoallergenic 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 also include confectionery, bakery products, ice cream, dairy products, sweet and savory snacks, snack bars, meal replacements, ready meals, soups, pasta, noodles, canned foods, frozen foods, dried foods, refrigerated foods, oils and fats, baby food or spreads, or mixtures thereof. Examples of ingestible compositions include solid or liquid concentrates for preparing breakfast cereals, sweetened beverages, or drinks, ideally allowing for a reduction in the concentration of conventionally known saccharide or artificial sweeteners.

[0122] 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, unsweetened gum, functional gum, or bubble gum, containing the compounds disclosed and described herein individually or in combination.

[0123] Typically, one or more of the compound, at least in amounts of sweet receptor modulating, sweet receptor ligand modulating, sweetness modulating, sweetener amount, sweetness enhancer amount, or therapeutically effective amount, is optionally added to an ingestible composition in the presence of a sweetener, so that the sweetness-modified ingestible composition has increased sweetness compared to an ingestible composition prepared without the compound of the present invention, as is generally determined by humans or animals, or, in the case of formulation testing, by a majority of a panel of at least eight human taste testers using procedures generally known in the art.

[0124] In some embodiments, the compounds disclosed and described herein, individually or in combination, modulate the sweetness or other taste properties of other natural or synthetic sweeteners and edible compositions made therefrom. In one embodiment, the compounds disclosed and described herein, individually or in combination, may be used or provided at their ligand-enhancing concentrations. For example, the compounds disclosed and described herein, individually or in combination, may be present in amounts ranging from 0.001 ppm to 100 ppm, or in a narrower alternative range of 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.

[0125] In some embodiments, the flavor-modifying compounds disclosed and described herein may be provided individually or in combination in flavor concentrate formulations suitable for subsequent processing to produce, for example, a ready-to-use (i.e., ready-to-serve) product. “Flavor concentrate formulation” means a formulation that needs to be reconstituted with one or more diluents to make a ready-to-use composition. The term “ready-to-use composition” is used herein without distinction from “ingestable composition” and refers to any substance that can be ingested orally, alone or with another substance, whether or not it is intended for consumption. In one embodiment, a ready-to-use composition includes a composition that can be consumed directly by a human or animal. Flavor concentrate formulations are typically used by mixing them with or diluting them with one or more diluents, such as any consuming or ingestible ingredient or product, to impart or modify one or more flavors to the diluents. 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 consumer can reconstitute a frozen fruit juice concentrate with water or another aqueous medium in their kitchen to obtain a ready-to-use fruit juice beverage. In another example, manufacturers can reconstitute soft drink syrup concentrates with water or other aqueous media on an industrial scale to produce ready-to-use soft drinks. Flavor concentrates are typically not suitable for direct consumption without reconstitution because they contain flavoring agents or flavor modifiers at higher concentrations than ready-to-use compositions. There are many advantages to the use and manufacture of flavor concentrates. For example, one advantage is that flavor concentrates can be reconstituted at the time of use by adding a suitable solvent, solid, or liquid, thus reducing the weight and volume for transport.

[0126] In certain embodiments, a flavored product defined according to any of the embodiments described above may also include one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., hesperetin, naringenin, glucosylated steviol glycoside, etc.), compounds that suppress bitterness, compounds that enhance umami, compounds that reduce sourness, compounds that enhance saltiness, compounds that enhance the cooling effect, or any combination thereof.

[0127] In any aspect and certain embodiment of any embodiment described herein that refers to a sweetener or flavor concentrate, the sweetener or flavor concentrate is a composition specifically manufactured for the production of non-naturally occurring products, such as flavored products like food or beverage products.

[0128] In one embodiment, a flavor concentrate formulation comprises i) the compounds disclosed and described herein individually or in combination, ii) a carrier, and iii) optionally at least one adjuvant. The term “carrier” refers to an normally inert adjunct, such as a solvent, binder, or other inert medium, used in combination with the compounds and one or more optional adjuvants to form the formulation. For example, water or starch may serve as the carrier of the flavor concentrate formulation. In some embodiments, the carrier is the same as the diluent for reconstituting the flavor concentrate formulation, and in other embodiments, the carrier is different from the diluent. As used herein, the term “carrier” includes, but is not limited to, ingestible carriers.

[0129] The term "adjuvant" refers to an additive that complements, stabilizes, maintains, or enhances the intended function or efficacy of an active ingredient, such as a compound of the present invention. In one embodiment, at least one adjuvant 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 the flavors of chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or a combination thereof. In another embodiment, at least one adjuvant comprises one or more sweeteners. The one or more sweeteners may be any of the sweeteners described herein. In yet another embodiment, at least one adjuvant comprises one or more components selected from the group consisting of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Patent No. 6,468,576, which is incorporated herein by reference in its entirety for all purposes.

[0130] In one embodiment, the flavor concentrate formulation 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, a liquid containing a certain amount of solid matter. In one embodiment, the flavor concentrate formulation may be in the form of a liquid including aqueous and non-aqueous systems. In some embodiments, the flavor concentrate formulation may be carbonated or non-carbonated.

[0131] Flavor concentrates may further contain, as at least one adjuvant, a freezing point depressant, a nucleating agent, or both. A freezing point depressant is an ingestible, acceptable compound or active substance that can lower the freezing point of a liquid or solvent to which the compound or active substance is added. That is, a liquid or solution containing a freezing point depressant has a lower freezing point than a liquid or solvent without a freezing point depressant. Freezing point depressants can not only lower the freezing initiation point but also reduce the water activity of the flavor concentrate. Examples of freezing point depressants include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyols, such as glycerol, and combinations thereof. A nucleating agent represents an ingestible, acceptable compound or active substance that can promote nucleation. The presence of a nucleating agent in a flavor concentrate can improve the texture of frozen blushes by increasing the number of desirable ice crystallization centers and helps maintain the physical properties and performance of the slush at freezing temperatures. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0132] In one embodiment, the flavor concentrate is formulated to have a low water activity to extend its shelf life. Water activity is the ratio of the vapor pressure of water in the formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the flavor concentrate has a water activity of less than approximately 0.85. In another embodiment, the flavor concentrate has a water activity of less than approximately 0.80. In yet another embodiment, the flavor concentrate has a water activity of less than approximately 0.75.

[0133] In one embodiment, the flavor 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 concentrate contains the compound at a concentration at least five times that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate contains the compound at a concentration at least ten times that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate contains the compound at a concentration at least fifteen times that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate contains the compound at a concentration at least twenty times that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate contains the compound at a concentration at least thirty times that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate contains the compound at a concentration at least forty times that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate contains the compound at a concentration at least fifty times that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate contains the compound at a concentration at least 60 times that of the compound in the ready-to-use composition. In another embodiment, the flavor concentrate contains the compound at a concentration up to 100 times that of the compound in the ready-to-use composition.

[0134] The sweetener or flavor concentrate defined according to any of the embodiments described above may, in certain embodiments, also include one or more additional flavor-modifying compounds, such as sweeteners (e.g., hesperetin, naringenin, glucosylated steviol glycosides, etc.), bitterness-reducing compounds (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), umami-enhancing compounds (e.g., rubemamine, rubesenamin, (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide, etc.), acidity-reducing and / or licorice-reducing compounds, saltiness-enhancing compounds, cooling-enhancing compounds, or any combination thereof.

[0135] Tabletop composition In some further embodiments, the Disclosure provides a tabletop sweetener composition comprising (a) at least one sweetener composition comprising an active compound or an edible salt thereof, in addition to a sweetener (as described in any of the embodiments and embodiments described above), and (b) at least one bulking agent.

[0136] Tabletop sweetener compositions may take any suitable form, including but not limited to amorphous solids, crystals, powders, tablets, liquids, cubes, glace or coatings, granular products, encapsulated forms bound to or coated on a carrier / particles, wet or dry forms, or combinations thereof.

[0137] Tabletop sweetener compositions may contain further additives known to those skilled in the art. These additives include, but are not limited to, foaming agents, bulking agents, carriers, fibers, sugar alcohols, oligosaccharides, sugars, high-intensity sweeteners, nutritional sweeteners, flavorings, flavor enhancers, flavor stabilizers, acidulants, anti-caking agents, and free-flowing agents. Such additives are described by H. Mitchell (H. Mitchell, “Sweeteners and Sugar Alternatives in Food Technology”, Blackwell Publishing Ltd, 2006, the entire work of which is incorporated herein by reference). As used herein, the term “flavorings” may include flavors known to those skilled in the art, such as natural and artificial flavors. These flavorings may be selected from synthetic flavoring oils and flavorings and / or aromatic oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, etc., and combinations thereof. Examples of non-specific representative flavor oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, thuja oil, nutmeg oil, allspice, sage oil, mace, cypress oil, and cassia oil. Similarly useful flavorings include artificial, natural, and synthetic fruit flavors such as vanilla, as well as citrus oils including lemon, orange, lime, grapefruit, yuzu, and sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, plum, cherry, raspberry, blackberry, tropical fruits, mango, mangosteen, pomegranate, and papaya.Other possible flavors include milk, butter, cheese, cream, and yogurt; vanilla; tea or coffee flavors such as green tea, oolong tea, black tea, cocoa, chocolate, and coffee; mint flavors such as peppermint, spearmint, and mint; asafoetida, ajwain, anise, angelica, fennel, allspice, cinnamon, chamomile, mustard, cardamom, caraway, cumin, clove, pepper, coriander, sassafras, savory, and sansho (Japanese pepper). Examples of flavorings include spicy flavors such as fructus, perilla, juniper berry, ginger, star anise, horseradish, thyme, tarragon, dill, chili pepper, nutmeg, basil, marjoram, rosemary, bay leaf, and wasabi; 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 individually or in combination. Commonly used flavors, whether used individually or in combination, include mint, such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors. Flavors, especially mint flavors when used in combination with cooling agents, can also provide breath-freshening properties.

[0138] These flavorings can be used in liquid or solid form and can be used individually or in combination. Other useful flavorings include aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, and p-methylanisole, which can be used. In general, any flavoring or food additive as described in Chemicals Used in Food Processing, publication 1274, pages 63-258, by the National Academy of Sciences of the United States of America, can be used. This publication is incorporated herein by reference.

[0139] Further examples of aldehyde flavorings include acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral, i.e., α-citral (lemon, lime), neral, i.e., β-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), α-amyl cinnamaldehyde (spicy fruity flavor), butyraldehyde (butter, cheese), varellealdehyde (butter, Examples of flavorings include, but are not limited to, those found in 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 (berries), hexenal, i.e., trans-2 (berries), tollaldehyde (cherries, almonds), veratrolaldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (unripe fruit), and 2-dodecenal (citrus fruits, mandarin), as well as cherry, grape, strawberry shortcake, and mixtures thereof. These lists of flavorings are illustrative and are not intended to limit the term “flavorings” in general or the scope of this disclosure.

[0140] In some embodiments, the flavoring may be used in either a liquid or / or dry form. When used in the latter form, a suitable drying method such as oil spray drying may be used. Alternatively, the flavoring may be adsorbed onto a water-soluble substance such as cellulose, starch, sugar, maltodextrin, or gum arabic, or encapsulated. Practical methods for preparing such dry forms are well known.

[0141] In some embodiments, the table sweetener can be made to resemble brown sugar. In such embodiments, a compound that imparts brown notes can be added to the composition to make it taste more similar to brown sugar.

[0142] In some embodiments, flavorings can be used in many different physical forms known in the art to provide an initial burst of flavor and / or a prolonged sensation of flavor. Such physical forms include, but are not limited to, free forms such as spray-dried, powder, bead form, encapsulated form and mixtures thereof.

[0143] Suitable bulking agents include, but are not limited to, maltodextrin (10DE, 18DE, or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and mixtures thereof. Furthermore, granulated sugar (sucrose), or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohols can be used as bulking agents because they provide good content uniformity without adding significant calories.

[0144] In one embodiment, at least one extender may be an extender described in U.S. Patent No. 8,993,027.

[0145] In one embodiment, at least one extender may be an extender described in U.S. Patent No. 6,607,771.

[0146] In one embodiment, at least one extender may be an extender described in U.S. Patent No. 6,932,982.

[0147] In some embodiments, the tabletop sweetener composition may further contain at least one anti-caking agent. As used herein, the terms “anti-caking agent” and “flow agent” 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 anti-caking agent may refer to any composition that contributes to content uniformity and uniform dissolution. Non-limiting examples of anti-caking agents include tartaric acid, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pa.), and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the tabletop sweetener composition in an amount of about 0.001 to about 3% by weight.

[0148] In some embodiments, the sweetener compositions of any of the aforementioned embodiments are encapsulated using typical means for encapsulating flavor or fragrance compounds. Non-limiting examples of such art include U.S. Patent Application Publication No. 2016 / 0235102, U.S. Patent Application Publication No. 2019 / 0082727, U.S. Patent Application Publication No. 2018 / 0369777, U.S. Patent Application Publication No. 2018 / 0103667, U.S. Patent Application Publication No. 2016 / 0346752, U.S. Patent Application Publication No. 2015 / 0164117, U.S. Patent Application Publication No. 2014 / 0056836, U.S. Patent Application Publication No. 2012 / 0027866, and U.S. Patent Application Publication No. 2010 / 0172 This is described in U.S. Patent Publication No. 945 and U.S. Patent Application Publication No. 2007 / 0128234, as well as in U.S. Patents No. 7,488,503, 6,416,799, 5,897,897, 5,786,017, 5,603,971, 4,689,235, 4,610,890, 3,704,137, 3,041,180, and 2,809,895. All of the aforementioned patent publications and patents are incorporated herein by reference as if they were described in their entirety.

[0149] Non-animal protein materials and products made therefrom Products intended to replace or substitute meat or dairy products often rely on a variety of non-animal ingredients, such as starches and proteins derived from plants, algae, and fungi, to mimic the texture and flavor of meat or dairy products. Non-exclusive examples of such plant proteins include soy protein, pea protein, kidney bean protein, and grain protein. Due to differences in composition between such plant-derived and animal-derived ingredients, such as the absence of glutamate-containing proteins and glutathione, these products may lack the umami and / or richness that consumers traditionally associate with meat or dairy products.

[0150] Therefore, in certain embodiments, the Disclosure provides a flavored product comprising a plant-derived material (such as plant-derived starch, plant-derived protein, or a combination thereof) and an active compound or an edible salt thereof. In some further embodiments, the flavored product may include any combination of the features described above for an edible composition containing the active compound or an edible salt thereof. In some embodiments, the flavored product is a beverage, e.g., soy milk, almond milk, rice milk, oat milk, protein drink, meal replacement beverage, or other similar product. In some other embodiments, the flavored product is a meal replacement, e.g., plant-derived chicken product (such as plant-derived chicken nuggets), plant-derived beef product (such as plant-derived burgers), etc. In some other embodiments, the flavored product is a protein powder, meal replacement powder, plant-derived cream for coffee or tea, etc. In certain further embodiments, any such product may contain additional ingredients and have additional features, such as those typically used in the preparation and / or manufacture of such product. For example, such active compounds or edible salts thereof may be combined with other flavor and taste modifiers according to techniques known in the relevant art, or may be encapsulated in certain materials. Preferred concentrations of the active compounds or edible salts thereof are described above.

[0151] In some further embodiments similar to the embodiments described above, proteins or starches derived from algae or fungal sources can be used instead of or in combination with plant starches or proteins.

[0152] Non-meat protein materials and products made therefrom Certain non-meat proteins, such as milk proteins and proteins derived from bone broth, are commonly used in food products and are also marketed as the main component of certain protein powders. Such proteins may impart a flavor that lacks the full umami or richness that consumers may desire. This is particularly true for protein isolates, such as whey protein, collagen protein, and casein protein. For this reason, the present disclosure provides an ingestible composition comprising a non-meat protein and an active compound or an edible salt thereof. The active compound or an edible salt thereof may be in any preferred combination according to the embodiments described in the preceding section of the present disclosure. In some embodiments, the non-meat protein is bone protein, such as collagen protein derived from the bones of animals such as cattle, pigs, donkeys, horses, chickens, ducks, goats, geese, rabbits, lambs, sheep, buffalo, ostriches, and camels. In some embodiments, the non-meat protein is milk protein, such as whey protein, casein protein, or any combination thereof. The milk can be from any suitable animal, such as cows, donkeys, horses, sheep, buffalo, or camels.

[0153] The active compound or its edible salt may be present in certain food or beverage products containing animal milk or ingredients derived from animal milk. Such products include cheese, cheese spread, yogurt, kefir, milk, processed dairy products, cottage cheese, sour cream, butter, etc.

[0154] Examples To further illustrate the present invention, the following examples are included. These examples should, of course, not be construed as particularly limiting the invention. Variations of these examples within the claims are within the scope of the expertise of those skilled in the art and are considered to fall within the scope of the invention described herein and claimed herein. The reader will recognize that those skilled in the art who are proficient in this disclosure and the art in the present invention can prepare and use the invention without an exhaustive set of examples.

[0155] Example 1 - Assay To identify hT1R1-TMD modulators, cells expressing hT1R1 (T1R1) transiently or stably in the presence of hT1R3 (T1R3) are stimulated with library compounds. Similarly, the same compounds are screened in a GTPγS binding assay using membranes expressing the transmembrane domain (TMD) of hT1R1, as described in Zhang et al., Proc. Nat'l Acad. Sci., vol. 105, pp. 20930-20934 (2008). Subsequently, the exclusively active compounds in the two assays are prioritized and sensory evaluated for the detection of umami notes individually and for synergistic effects in the presence of MSG or MSG+IMP.

[0156] Example 2 - Test Compound The compound N-(heptan-4-yl)-benzo[d][1,3]dioxol-5-carboxamide (S807) was used as the test compound in the T1R1 / T1R3 assay both alone and in the presence of monosodium glutamate (MSG). Figure 2 shows the agonist activity of S807 against T1R1 / T1R3 and its enhancement properties against the MSG effect, which was similarly measured for T1R1 / T1R3.

[0157] Similarly, the activity of monosodium glutamate (MSG), inosine 5'-monophosphate (IMP), S807, MSG+IMP, S807+MSG, S807+IMP, and S807+MSG+IMP was measured using the T1R1 / T1R3 assay. Figure 3 shows the activity percentages for each test. The results indicate that TMD regulators such as S807 show a synergistic effect with MSG, as well as with combinations of MSG and IMP.

[0158] Example 3 - Sensory Test Sixteen panelists were asked to choose which of the following two solutions—a 16 mM MSG solution or a 4 ppm S807 solution—had a greater umami flavor, using two repetitions. Of the 32 choices, the MSG solution was favored in 19 trials, and the S807 solution in 13 trials. Based on the sample size, the results did not show a statistically significant preference between MSG and S807.

Claims

1. A method for identifying compounds that generate or enhance umami flavor, (a1) Introducing the test compound into a first taste receptor, wherein the first taste receptor is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 2, its functional fragment, or a polypeptide sequence whose sequence is at least 90% equivalent to any of the above. (a2) Measuring the first response of the first taste receptor to the test compound by comparing the activity of the taste receptor in the presence and absence of the test compound, (b1) Introducing the test compound into a second taste receptor comprising a first subunit and a second subunit, wherein the first subunit is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 1, its functional fragment, or a polypeptide sequence whose sequence is at least 90% equivalent to any of the above, and the second subunit is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 3, its functional fragment, or a polypeptide sequence whose sequence is at least 90% equivalent to any of the above, or the second subunit is a polypeptide comprising the polypeptide sequence of SEQ ID NO: 4, its functional fragment, or a polypeptide sequence whose sequence is at least 90% equivalent to any of the above, into the second taste receptor. (b) Measuring the second response of the second taste receptor to the test compound by comparing the activity of the second taste receptor in the presence and absence of the test compound. Methods that include...

2. (c) The method according to claim 1, further comprising identifying an activity test compound that generates or enhances umami based on the measured first response and the measured second response.

3. (d) The method according to claim 2, further comprising selecting the activity test compound as a compound that generates or enhances umami.

4. The method according to any one of claims 1 to 3, wherein the introduction steps (a1) and (b1) include introducing the test compound into the first taste receptor or the second taste receptor in the presence of an umami compound, such as a compound that imparts or enhances umami.

5. The method according to claim 4, wherein the umami compound is a glutamate (such as monosodium glutamate (MSG)), an aspartate, a purine ribonucleotide (such as inosine monophosphate (IMP) or guanosine monophosphate (GMP)), or any combination thereof.

6. The method according to any one of claims 1 to 5, wherein the test compound is a naturally occurring compound or a glycosylated or deglycosylated derivative thereof.

7. The method according to any one of claims 1 to 6, wherein the test compound is a non-naturally occurring compound.

8. Use of a flavor-modifying composition that imparts or enhances umami in an ingestible composition, wherein the flavor-modifying composition comprises an identified or selected compound according to any one of claims 2 to 7.

9. The use according to claim 8, wherein the flavor-modifying composition further comprises a bitterness-suppressing compound, a texture-enhancing agent, a sweetener, a sweetness-enhancing agent, or any combination thereof.

10. The use according to claim 8 or 9, wherein the ingestible composition comprises plant-derived materials such as plant-derived starch, plant-derived protein, or any combination thereof.

11. The use according to claim 10, wherein the plant-derived material includes a plant-derived protein.

12. The use according to claim 11, wherein the plant-derived protein accounts for at least 20% by weight, or at least 30% by weight, or at least 40% by weight, or at least 50% by weight, or at least 60% by weight, or at least 70% by weight of the edible composition on a dry weight basis.

13. The use according to any one of claims 10 to 12, wherein the plant-derived protein is soy protein, chickpea protein, pea protein, kidney bean protein, or any combination thereof.

14. The use according to any one of claims 8 to 13, wherein the ingestible composition is a food product such as a plant-derived meat-like product.

15. Use of a flavor-modifying compound to reduce (a) the amount of monosodium glutamate in an edible composition, (b) the amount of sodium in an edible composition, (c) the amount of fat in an edible composition, (d) the amount of animal products in an edible composition, or (e) the amount of alcohol in an edible composition, without reducing the umami of a flavored product, wherein the flavor-modifying compound is an active compound according to any one of claims 2 to 7.

16. The use according to claim 15, wherein the flavor-modifying compound reduces the amount of monosodium glutamate, sodium, fat, animal products or alcohol 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%.

17. The use according to claim 15 or 16, wherein the ingestible composition further comprises a bitterness-suppressing compound, a texture-enhancing agent, a sweetener, a sweetness-enhancing agent, or any combination thereof.

18. The use according to any one of claims 15 to 17, wherein the ingestible composition comprises a plant-derived material, and the plant-derived material comprises plant-derived starch, plant-derived protein, or any combination thereof.

19. The use according to claim 18, wherein the plant-derived material includes a plant-derived protein.

20. The use according to claim 19, wherein the plant-derived protein accounts for at least 20% by weight, or at least 30% by weight, or at least 40% by weight, or at least 50% by weight, or at least 60% by weight, or at least 70% by weight of the edible composition on a dry weight basis.

21. The use according to any one of claims 18 to 20, wherein the plant-derived protein is soy protein, chickpea protein, pea protein, kidney bean protein, or any combination thereof.

22. The use according to any one of claims 15 to 21, wherein the ingestible composition is a food product such as a plant-derived meat-like product.

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