Taste-modifying compositions and uses thereof

Abstract

The present disclosure generally relates to various formulations and uses of the compound (E)-N-(4-cinnamamidobutyl)-4-hydroxy-2-methylbut-2-enamide (also known as (2E)-4-hydroxy-2-methyl-N-(4-{[(2E)-3-phenyl-2-propenoyl]amino}butyl)-2-butenamide, herein referred to as "TM1"), or any edible salt thereof. In some aspects, the disclosure provides a composition comprising TM1 or a edible salt thereof. In some embodiments, the composition is an ingestible composition, including, but not limited to, a packaged food or beverage product. In some other aspects, the disclosure provides the use of TM1 or a edible salt thereof to enhance the umami or kokumi flavor of an ingestible composition. In some other aspects, the disclosure provides the use of TM1 or a edible salt thereof to enhance the sweetness of an ingestible composition. In some other aspects, the disclosure provides for the use of TM1 or a edible salt thereof to enhance the meaty taste of an ingestible composition. In some embodiments of these aspects, TM1 or a edible salt thereof is used in combination with one or more umami or kokumi substances.

Description

[Technical Field]

[0001] The present disclosure generally relates to various formulations and uses of the compound (E)-N-(4-cinnamamidobutyl)-4-hydroxy-2-methylbut-2-enamide (also known as (2E)-4-hydroxy-2-methyl-N-(4-{[(2E)-3-phenyl-2-propenoyl]amino}butyl)-2-butenamide, herein referred to as "TM1"), or any edible salt thereof. In some aspects, the disclosure provides a composition comprising TM1 or a edible salt thereof. In some embodiments, the composition is an ingestible composition, including, but not limited to, a packaged food or beverage product. In some other aspects, the disclosure provides the use of TM1 or a edible salt thereof to enhance the umami or kokumi flavor of an ingestible composition. In some other aspects, the disclosure provides the use of TM1 or a edible salt thereof to enhance the sweetness of an ingestible composition. In some other aspects, the disclosure provides for the use of TM1 or a edible salt thereof to enhance the meaty taste of an ingestible composition. In some embodiments of these aspects, TM1 or a edible salt thereof is used in combination with one or more umami or kokumi substances.

[0002] 2. Description of Related Art The taste system provides sensory information about the chemical composition of the external world. Gustatory transduction is one of the most sophisticated forms of chemically triggered sensation in animals. Taste signaling is found throughout the animal kingdom, from the simplest metazoans to the most complex vertebrates. Mammals are thought to have five basic taste modalities: sweet, bitter, sour, salty, and umami.

[0003] 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 a pleasant sensation. Kokumi is a related taste commonly associated with the flavors of fermented products, soy sauce, fish sauce, and shrimp paste. Many of these typical sources of umami and kokumi are high in glutamate and salt or rely on animal products.

[0004] Excessive sodium intake can lead to many health problems. One such problem is high blood pressure. High blood pressure is a condition in which blood pressure against arterial walls is high enough to eventually cause heart disease and other health problems. Excessive sodium intake also adversely 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. Because glutamate interferes with neurotransmitter function, excessive consumption of glutamate-containing foods can also have certain adverse health effects. Therefore, reducing sodium and glutamate consumption is generally desirable. Furthermore, there is increasing consumer demand for food and beverage products that do not contain animal-derived ingredients, such as animal fats, meat products, or dairy products.

[0005] Enhancement of saltiness, umami, or kokumi provides an alternative approach to partially or completely replace ingredients traditionally used to impart saltiness, umami, and / or kokumi. Yet, the number of compounds, particularly naturally occurring compounds, that can effectively achieve this is limited. Thus, there is a continuing need to discover new compounds that have utility as flavor modifiers, particularly compounds that enhance the taste of saltiness, umami, kokumi, or any combination thereof, among other flavors.

[0006] overview The present disclosure generally relates to various formulations and uses of (E)-N-(4-cinnamamidobutyl)-4-hydroxy-2-methylbut-2-enamide, also referred to herein as "TM1," or any edible salt thereof. [ka] and edible acceptable salts thereof, when used in combination with certain umami tastants, can impart certain beneficial taste characteristics, thereby reducing the use of these tastants in food and beverage products.

[0007] In a first aspect, the disclosure provides an ingestible composition comprising TM1 or a edible salt thereof. In some embodiments, the ingestible composition comprises one or more umami substances, kokumi substances, bitter substances, sweeteners, salty substances, etc. In some embodiments, the ingestible composition comprises a plant protein, such as pea protein, soy protein, or a combination thereof.

[0008] In a second aspect, the disclosure provides the use of TM1 or a edible salt thereof to enhance the umami taste of an ingestible composition. In a related aspect, the disclosure provides a method for enhancing the umami taste of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments of the foregoing aspect, the ingestible composition comprises an umami tastant, such as glutamate, alginate, purine ribonucleotides (e.g., inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine, or any combination thereof), yeast extract, or any combination thereof. In some embodiments, the ingestible composition comprises a vegetable protein, such as pea protein, soy protein, or a combination thereof. In some embodiments, the use or introduction enhances the umami taste without enhancing the saltiness of the ingestible composition.

[0009] In a third aspect, the disclosure provides use of TM1 or a edible salt thereof to reduce the amount of an umami tastant in an ingestible composition. In a related aspect, the disclosure provides a method for reducing the amount of an umami tastant in an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the umami tastant is a glutamate, such as monosodium glutamate (MSG). In some embodiments, the ingestible contains other umami tastant(s), such as purine ribonucleotides (e.g., inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine, or any combination thereof), yeast extract, or any combination thereof. In some embodiments, the ingestible composition contains a vegetable protein, such as pea protein, soy protein, or a combination thereof.

[0010] In a fourth aspect, the present disclosure provides the use of TM1 or a edible salt thereof to enhance the kokumi of an ingestible composition. In certain related aspects, the present disclosure provides a method for enhancing the kokumi of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments of the foregoing aspects, the ingestible composition comprises a kokumi substance, such as yeast extract, fermented food, cheese, garlic or an extract thereof, a gamma-glutamyl-containing polypeptide, a gamma-glutamyl-containing oligopeptide (such as a gamma-glutamyl-containing tripeptide), an amide compound (such as cinnamic acid amide or a derivative thereof), a nucleotide, an oligonucleotide, a plant extract, a food extract, or any combination thereof. In some embodiments, the ingestible composition comprises a plant protein, such as pea protein, soy protein, or a combination thereof.

[0011] In a fifth aspect, the disclosure provides a use of TM1 or a edible salt thereof to enhance the sweetness of an ingestible composition. In a related aspect, the disclosure provides a method for enhancing the sweetness of an ingestible composition, the method comprising incorporating TM1 or a edible salt thereof into the ingestible composition. In some embodiments of the foregoing aspects, the ingestible composition comprises a sweetener, such as sucrose, fructose, glucose, lactose, a sugar alcohol, or a high-intensity sweetener, such as steviol glycosides, mogrosides, sucralose, aspartame, neotame, acesulfame potassium, etc. In some embodiments, the ingestible composition comprises a plant protein, such as pea protein, soy protein, or a combination thereof.

[0012] In a sixth aspect, the disclosure provides the use of TM1 or a edible salt thereof to enhance the juiciness of an ingestible composition. In a related aspect, the disclosure provides a method of enhancing the juiciness of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises a vegetable protein, such as pea protein, soy protein, or a combination thereof.

[0013] In a seventh aspect, the disclosure provides the use of TM1 or a edible salt thereof to enhance the meaty taste of an ingestible composition. In a related aspect, the disclosure provides a method for enhancing the meaty taste of an ingestible composition, the method comprising incorporating TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises a meat flavoring, such as chicken flavoring, turkey flavoring, beef flavoring, pork flavoring, etc. In some embodiments, the meaty flavor is chicken flavor, turkey flavor, beef flavor, pork flavor, etc. In some embodiments, the ingestible composition comprises a plant protein, such as pea protein, soy protein, or a combination thereof.

[0014] In an eighth aspect, the disclosure provides the use of TM1 or a edible salt thereof to reduce (or eliminate) the amount of animal products in an ingestible composition. In a related aspect, the disclosure provides a method of reducing (or eliminating) the amount of animal products in an ingestible composition, the method comprising incorporating TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises a meat flavoring, such as chicken flavoring, turkey flavoring, beef flavoring, pork flavoring, etc. In some embodiments, the ingestible composition comprises a plant protein, such as pea protein, soy protein, or a combination thereof.

[0015] In a ninth aspect, the present disclosure provides a use of TM1 or a edible salt thereof to enhance the botanical taste of an ingestible composition. In a related aspect, the present disclosure provides a method of enhancing the botanical taste of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises a botanical flavoring. In some embodiments, the ingestible composition comprises a vegetable protein, such as pea protein, soy protein, or a combination thereof.

[0016] In a tenth aspect, the present disclosure provides a use of TM1 or a edible salt thereof to enhance the sour taste of an ingestible composition. In a related aspect, the present disclosure provides a method of enhancing the sour taste of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises a sour tastant, such as acetic acid, lactic acid, malonic acid, malic acid, ascorbic acid, citric acid, etc. In some embodiments, the ingestible composition comprises a vegetable protein, such as pea protein, soy protein, or a combination thereof.

[0017] In an eleventh aspect, the present disclosure provides the use of TM1 or a edible salt thereof to enhance the lipid texture of an ingestible composition. In a related aspect, the present disclosure provides a method of enhancing the lipid texture of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises a vegetable protein, such as pea protein, soy protein, or a combination thereof.

[0018] In a twelfth aspect, the disclosure provides a use of TM1 or a edible salt thereof to enhance the perceived ethanol content of an ingestible composition. In a related aspect, the disclosure provides a method of enhancing the perceived ethanol content of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition is a beverage and comprises ethanol at a concentration of, for example, 5% or less by volume, or 4% or less by volume, or 3% or less by volume, or 2% or less by volume.

[0019] In a thirteenth aspect, the present disclosure provides a flavored product comprising any of the ingestible compositions of the first aspect or formed by the uses or methods of the second through twelfth aspects. In some embodiments, the flavored product is a food product such as soup, a packaged casserole mix, a meat analog product such as vegan chicken nuggets or tenders, vegan chicken fillets, vegan burgers, vegan beef cutlets, etc. In some other embodiments, the ingestible composition is a beverage product such as a carbonated beverage, a dairy analog product, a hard seltzer, etc.

[0020] Further aspects and embodiments thereof are described below in the detailed description, drawings, abstract, and claims.

[0021] The drawings are provided for illustrative purposes only and are not intended to illustrate any preferred compositions or preferred methods or to cause any limitation on the scope of the claimed invention. [Brief explanation of the drawings]

[0022] [Figure 1] The chemical formula for the compound (2E)-4-hydroxy-2-methyl-N-(4-{[(2E)-3-phenyl-2-propenoyl]amino}butyl)-2-butenamide is shown below. DETAILED DESCRIPTION OF THE INVENTION

[0023] The following detailed description describes various aspects and embodiments provided herein. The description should be read from the perspective of one skilled in the art. As such, it may not necessarily include information that is known to such a person skilled in the art.

[0024] definition The following terms and phrases have the meanings indicated below unless otherwise specified herein. This disclosure may use other terms and phrases not expressly defined herein. Such other terms and phrases will have the meanings they would have to one of ordinary skill in the art within the context of this disclosure. In some cases, terms or phrases may be defined in the singular or plural. In such cases, it is understood that any term in the singular can include its plural counterpart, and vice versa, unless expressly stated to the contrary.

[0025] The terms "sweetener" or "sweet flavoring agent" or "sweet flavorant" or "sweet compound" or "sweet tastant" as used herein refer to a compound that induces a detectable sweet taste in a subject, e.g., a compound that activates the T1R2 / T1R3 taste receptor in vitro.

[0026] As used herein, the term "bitter compound" or "bitter tastant" refers to a compound that induces a detectable bitter taste in a subject, for example, a compound that activates one or more T2R taste receptors in vitro.

[0027] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to a "substituent" includes a single substituent as well as two or more substituents, etc.

[0028] As used herein, "for example," "for instance," "such as," or "including" means introducing an example that further clarifies the general subject matter. Unless expressly stated otherwise, such examples are provided only as an aid in understanding the embodiments set forth in this disclosure and are not meant to be limiting in any way. These terms do not imply any kind of preference for the disclosed embodiments.

[0029] As used herein, "comprise" or "comprises" or "comprising" or "comprised of" refers to an open group, meaning that the group can include additional members in addition to those explicitly listed. For example, the phrase "comprises A" means that A must be present, but other members may be present. The terms "include," "have," and "composed of," and their grammatical variations, have the same meaning. In contrast, "consist of" or "consists of" or "consisting of" refers to a closed group. For example, the phrase "consisting of A" means that A is present, and only A is present.

[0030] As used herein, "optionally" means that the subsequently described event may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event occurs one or more times.

[0031] As used herein, "or" should be given its broadest reasonable interpretation and should not be limited to either-or configurations. Thus, the phrase "comprising A or B" means that A is present and B is not present, or B is present and A is not present, or both A and B are present. Furthermore, if, for example, A defines a class that can have multiple members, e.g., A1 and A2, one or more members of the class can be present at the same time.

[0032] Chemical structures are often shown using a "skeletal" format, such that carbon atoms are not explicitly shown and hydrogen atoms bonded to carbon atoms are omitted entirely. For example, the structure [ka] represents butane (i.e., n-butane). Additionally, aromatic groups such as benzene are represented by showing one of the contributing resonance structures. For example, the structure [ka] represents toluene.

[0033] Other terms not included in this subsection are defined elsewhere in this specification.

[0034] Flavor-modifying compounds The present disclosure provides the compound (2E)-4-hydroxy-2-methyl-N-(4-{[(2E)-3-phenyl-2-propenoyl]amino}butyl)-2-butenamide: [ka] or a edible acceptable salt thereof. The compound of the above formula is also referred to herein as (E)-N-(4-cinnamamidobutyl)-4-hydroxy-2-methylbut-2-enamide, or the abbreviation "TM1."

[0035] Those skilled in the art will recognize that some structures depicted herein may be resonance forms or tautomers of compounds that may be significantly represented, even kinetically, by other chemical structures. Those skilled in the art will recognize that such structures may represent only a small sample of such compounds. While such compounds are considered to be within the scope of the depicted structures, such resonance forms or tautomers are not represented herein.

[0036] Isotopes may be present in the compounds described. Each chemical element represented in a compound structure may include all isotopes of that element. For example, in a compound structure, a hydrogen atom may be explicitly disclosed or understood to be present in the compound. At any position in the compound where a hydrogen atom may be present, the hydrogen atom may be any isotope of hydrogen, including, but not limited to, hydrogen-1 (protium) and hydrogen-2 (deuterium). Thus, reference to a compound herein encompasses all possible isotopic forms unless the context clearly indicates otherwise.

[0037] In some embodiments, TM1 can form acid or base salts due to the presence of amino or carboxyl groups or groups similar thereto. Food-acceptable acid addition salts can be formed with inorganic and organic acids. Inorganic acids from which salts can be derived include, for example, hydrochloric acid, hydrobromic acid, sulfuric acid, nitric acid, phosphoric acid, and the like. Organic acids from which salts can be derived include, for example, acetic acid, propionic acid, glycolic acid, pyruvic acid, oxalic acid, maleic acid, malonic acid, succinic acid, fumaric acid, tartaric acid, citric acid, benzoic acid, cinnamic acid, mandelic acid, methanesulfonic acid, ethanesulfonic acid, p-toluenesulfonic acid, salicylic acid, and the like. Physiologically acceptable salts can be formed using inorganic and organic bases. Inorganic bases from which salts can be derived include, for example, bases containing sodium, potassium, lithium, ammonium, calcium, magnesium, iron, zinc, copper, manganese, aluminum, and the like, with ammonium, potassium, sodium, calcium, and magnesium salts being particularly preferred. In some embodiments, treatment of the compounds disclosed herein with an inorganic base results in the loss of a labile hydrogen from the compound, forming Li + , Na + , K. + , Mg 2+ and Ca 2+ Salt forms containing inorganic cations such as are obtained. Organic bases from which salts can be derived include, for example, primary, secondary, and tertiary amines, substituted amines including naturally occurring substituted amines, cyclic amines, basic ion exchange resins, and the like, specifically, isopropylamine, trimethylamine, diethylamine, triethylamine, tripropylamine, and ethanolamine.

[0038] In aspects and embodiments described herein, TM1 or a edible salt thereof can be in any suitable solid or solubilized form. In some embodiments, TM1 or either of its edible salts exists as a crystalline solid, either in substantially pure form or in a formulation as described below. The crystalline solid can have any suitable polymorphic form, such as any polymorphic form obtained by recrystallization in any suitable solvent system, according to techniques commonly used in the art of polymorph screening. In some other embodiments, TM1 or either of its edible salts exists as an amorphous or semi-amorphous solid, meaning that it lacks a regular crystalline structure. Such solids can be produced using standard techniques, such as spray drying.

[0039] In some embodiments, TM1 or any of its edible salts exists as a solvate, which is a pseudomorphic form of the compound in which one or more solvent molecules (such as water molecules) are incorporated into the crystal structure. Any suitable solvent or combination of solvents can be used, including, but not limited to, water, methanol, ethanol, n-propanol, isopropanol, n-butanol, 2-butanol, isobutanol, ethyl acetate, ethylene glycol, 1,2-propylene glycol, 1,3-propylene glycol, and the like. In some embodiments, the present disclosure provides a hydrate of the TM1 compound or its edible salt. Such solvates can be generated by any suitable means, such as techniques typically used by those skilled in the art of polymorph and solvate screening.

[0040] In some other embodiments, the TM1 compound or any of its edible acceptable salts is present as a co-crystal with one or more other compounds, for example, one or more other umami tastants.

[0041] In some embodiments, TM1 or its edible salt is in the form of dry particles. Such dry particles can be formed by standard techniques in the art, such as dry granulation or wet granulation. Such particles can also contain several excipients, including inert diluents such as calcium carbonate, sodium carbonate, lactose, calcium phosphate, and sodium phosphate; granulation disintegrants such as starch, cellulose-based materials, and alginic acid; binders such as gelatin, guar gum, and acacia; and lubricants such as magnesium stearate, stearic acid, and talc. Other excipients typically used in food and beverage products, such as typical food ingredients, can also be included.

[0042] In some embodiments, TM1 or its edible salts are in the form of a liquid solution or liquid suspension. Such compositions may also include carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, sodium alginate, polyvinylpyrrolidone, gum tragacanth, and gum arabic. The dispersing agent or wetting agent may be a natural phosphatide, such as lecithin, or a condensation product of an alkylene oxide with a fatty acid, such as polyoxyethylene stearate, or a condensation product of ethylene oxide with a long-chain aliphatic alcohol, such as heptadecaethyl-eneoxycetanol, or a condensation product of ethylene oxide with a partial ester derived from a fatty acid and a hexitol, such as polyoxyethylene sorbitol monooleate, or a condensation product of ethylene oxide with a partial ester derived from a fatty acid and a hexitol anhydride, such as polyethylene sorbitan monooleate. Such compositions may also include one or more colorants, one or more flavoring agents, etc. Such liquid suspensions and solutions have a liquid carrier. Generally, the liquid carrier comprises water. In some such cases, the liquid composition is an emulsion, such as an oil-in-water emulsion or a water-in-oil emulsion. Furthermore, in some cases, water may be too polar to dissolve the TM1 compound to the desired concentration. In such cases, it may be desirable to introduce a water-miscible solvent, such as an alcohol, glycol, or polyol, into the solvent to enhance solubilization of the TM1.

[0043] In some embodiments, TM1 or a edible salt thereof is in the form of a solution, i.e., solvated in a liquid carrier. In some embodiments, the liquid carrier is an aqueous carrier. In some such embodiments, the solution comprises a edible salt of TM1, such as the hydrochloride salt, potassium salt, or sodium salt. Such a solution can be diluted to any suitable concentration.

[0044] Formulations, Uses and Methods In certain aspects, the present disclosure provides ingestible compositions comprising TM1 or a edible salt thereof. In some embodiments, the ingestible compositions include umami tastants, including, but not limited to, N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide, N 1 -(2,4-dimethoxybenzyl)-N 2 -(2-(pyridin-2-yl)ethyl)oxalamide, N-3,7-dimethyl-2,6-octaduenylcyclopropylcarboxamide, (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide, N 1 -(2-Methoxy-4-methylbenzyl)-N 2 -(2-(4-methylpyridin-2-yl)ethyl)oxalamide, N 1 -(2-Methoxy-4-methylbenzyl)-N 2 -(2-(pyridin-2-yl)ethyl)oxalamide, N 1 -(2,3-dimethoxybenzyl)-N 2-(2-(pyridin-2-yl)ethyl)oxalamide, (R)-N-(1-methoxy-4-methylpentan-2-yl)-3,4-dimethylbenzamide, 2-(((3-(2,3-dimethoxyphenyl)-1H-1,2,4-triazol-5-yl)thio)methyl)-pyridine, 2-(((5-(2,4-dimethylphenyl)-1H-1,2,4-triazol-3-yl)thio)methyl)pyridine, N-((3S,3aR,6S,6aR)-6-(4-cyclohexylbutanamide)hexahydrofuro[3,2- b]furan-3-yl)-cyclopropanecarboxamide, alkylamides, glutamates (such as monosodium glutamate (MSG)), alginates, purine ribotides (such as inosine monophosphate (IMP), adenosine monophosphate (AMP), guanosine monophosphate (GMP) and their sodium salts), amino acids (L-threonine, L-methionine, L-cysteine, and L-tauring), yeast extract, diketopiperazines and other Maillard reaction products, and alcohol. In some embodiments, the ingestible composition does not contain monosodium glutamate. In some embodiments, the ingestible composition contains 0.05% by weight or less, or 0.04% by weight or less, or 0.03% by weight or less, or 0.02% by weight or less, or 0.01% by weight or less of monosodium glutamate, based on the total weight of the ingestible composition. In some embodiments, the ingestible composition comprises inosine monophosphate (IMP), guanosine monophosphate (GMP), or a combination thereof. In some embodiments, the ingestible composition comprises yeast extract. In some embodiments, the ingestible composition comprises a kokumi substance, such as yeast extract, fermented food, cheese, garlic, or an extract thereof, a gamma-glutamyl-containing polypeptide, a gamma-glutamyl-containing oligopeptide (such as a gamma-glutamyl-containing tripeptide), cinnamic acid amide or a derivative thereof, a nucleotide, an oligonucleotide, a plant extract, a food extract, or any combination thereof. In some embodiments, the ingestible composition comprises a salty substance, such as sodium chloride.

[0045] In certain aspects, the present disclosure provides the use of TM1 or a edible salt thereof to enhance the umami taste of an ingestible composition. In a related aspect, the present disclosure provides a method of enhancing the umami taste of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises an umami tastant. Such umami tastant includes N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide, N 1 -(2,4-dimethoxybenzyl)-N 2 Examples of suitable ingestible additives include, but are not limited to, -(2-(pyridin-2-yl)ethyl)oxalamide, alkylamides, glutamates (such as monosodium glutamate (MSG)), alginates, purine ribotides (such as inosine monophosphate (IMP), adenosine monophosphate (AMP), guanosine monophosphate (GMP), and their sodium salts), amino acids (such as L-threanine), yeast extract, and alcohol. In some embodiments, the ingestible composition comprises 0.05% or less by weight, or 0.04% or less by weight, or 0.03% or less by weight, or 0.02% or less by weight, or 0.01% or less by weight of monosodium glutamate, based on the total weight of the ingestible composition. In some embodiments, the ingestible composition comprises inosine monophosphate (IMP), guanosine monophosphate (GMP), or a combination thereof. In some embodiments, the ingestible composition comprises yeast extract. In some embodiments, the ingestible composition comprises a kokumi substance, such as yeast extract, fermented food, cheese, garlic or an extract thereof, a gamma-glutamyl-containing polypeptide, a gamma-glutamyl-containing oligopeptide (such as a gamma-glutamyl-containing tripeptide), cinnamic acid amide or a derivative thereof, a nucleotide, an oligonucleotide, a plant extract, a food extract, or any combination thereof. In some embodiments, the ingestible composition comprises a salty substance, such as sodium chloride. In some embodiments, the use or method enhances umami without enhancing saltiness.

[0046] In certain aspects, the disclosure provides the use of TM1 or a edible salt thereof to reduce the amount of an umami tastant in an ingestible composition. In a related aspect, the disclosure provides a method for reducing the amount of an umami tastant in an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the umami tastant is a glutamate, such as monosodium glutamate (MSG). In some embodiments, reducing the amount of MSG comprises reducing the amount of MSG by at least 10%, or at least 20%, or at least 30%, or at least 40%, or at least 50%, or at least 60%, or at least 70%, or at least 80% to achieve equivalent umami compared to an ingestible composition lacking TM1 or a edible salt thereof. In some embodiments, the ingestible comprises other umami substances, such as purine ribonucleotides (e.g., inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine, or any combination thereof), yeast extract, or any combination thereof. In some embodiments, the ingestible composition comprises a vegetable protein, such as pea protein, soy protein, or a combination thereof.

[0047] In certain aspects, the present disclosure provides the use of TM1 or a edible salt thereof to enhance the kokumi of an ingestible composition. In certain related aspects, the present disclosure provides a method for enhancing the kokumi of an ingestible composition, the method comprising incorporating TM1 or a edible salt thereof into the ingestible composition. In some embodiments of the foregoing aspects, the ingestible composition comprises a kokumi substance, such as yeast extract, fermented food, cheese, garlic, or an extract thereof, a gamma-glutamyl-containing polypeptide, a gamma-glutamyl-containing oligopeptide (such as a gamma-glutamyl-containing tripeptide), an amide compound (such as cinnamic acid amide or a derivative thereof), a nucleotide, an oligonucleotide, a plant extract, a food extract, or any combination thereof. In some embodiments, the ingestible composition comprises an umami substance, such as glutamate, alginate, purine ribonucleotide (e.g., inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine, or any combination thereof), or any combination thereof. In some embodiments, the ingestible composition comprises inosine monophosphate (IMP), guanosine monophosphate (GMP), or a combination thereof. In some embodiments, the ingestible composition comprises yeast extract. In some embodiments, the ingestible composition comprises a plant protein, such as pea protein, soy protein, or a combination thereof.

[0048] In certain aspects, the disclosure provides the use of TM1 or a edible salt thereof to enhance the sweetness of an ingestible composition. In a related aspect, the disclosure provides a method for enhancing the sweetness of an ingestible composition, the method comprising incorporating TM1 or a edible salt thereof into the ingestible composition. In some embodiments of the foregoing aspects, the ingestible composition comprises a sweetener, such as sucrose, fructose, glucose, lactose, a sugar alcohol, or a high-intensity sweetener, such as steviol glycosides, mogrosides, sucralose, aspartame, neotame, acesulfame potassium, etc. In some embodiments, the ingestible composition comprises an umami tastant, such as glutamate, alginate, purine ribonucleotides (e.g., inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine, or any combination thereof), yeast extract, or any combination thereof. In some embodiments, the ingestible composition comprises inosine monophosphate (IMP), guanosine monophosphate (GMP), or a combination thereof. In some embodiments, the ingestible composition comprises yeast extract. In some embodiments, the ingestible composition comprises a plant protein, such as pea protein, soy protein, or a combination thereof.

[0049] In certain aspects, the present disclosure provides the use of TM1 or a edible salt thereof to enhance the juiciness of an ingestible composition. In a related aspect, the present disclosure provides a method for enhancing the juiciness of an ingestible composition, the method comprising incorporating TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises an umami tastant, such as glutamate, alginate, purine ribonucleotides (e.g., inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine, or any combination thereof), yeast extract, or any combination thereof. In some embodiments, the ingestible composition comprises inosine monophosphate (IMP), guanosine monophosphate (GMP), or a combination thereof. In some embodiments, the ingestible composition comprises yeast extract. In some embodiments, the ingestible composition comprises a vegetable protein, such as pea protein, soy protein, or a combination thereof.

[0050] In certain aspects, the present disclosure provides the use of TM1 or a edible salt thereof to enhance the meaty taste of an ingestible composition. In a related aspect, the present disclosure provides a method for enhancing the meaty taste of an ingestible composition, the method comprising incorporating TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises a meat flavoring, such as chicken flavoring, turkey flavoring, beef flavoring, pork flavoring, etc. In some embodiments, the meaty flavor is chicken flavor, turkey flavor, beef flavor, pork flavor, etc. In some embodiments, the ingestible composition comprises an umami tastant, such as glutamate, alginate, purine ribonucleotides (e.g., inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine, or any combination thereof), yeast extract, or any combination thereof. In some embodiments, the ingestible composition comprises inosine monophosphate (IMP), guanosine monophosphate (GMP), or a combination thereof. In some embodiments, the ingestible composition comprises yeast extract, hi some embodiments, the ingestible composition comprises a vegetable protein, such as pea protein, soy protein, or a combination thereof.

[0051] In certain aspects, the disclosure provides the use of TM1 or a edible salt thereof to reduce (or eliminate) the amount of animal products in an ingestible composition. In a related aspect, the disclosure provides a method for reducing (or eliminating) the amount of animal products in an ingestible composition, the method comprising incorporating TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition does not contain animal products. In some embodiments, the ingestible composition comprises a meat flavoring, e.g., chicken flavoring, turkey flavoring, beef flavoring, pork flavoring, etc. In some embodiments, the ingestible composition comprises an umami tastant, e.g., glutamate, alginate, purine ribonucleotides (e.g., inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine, or any combination thereof), yeast extract, or any combination thereof. In some embodiments, the ingestible composition comprises inosine monophosphate (IMP), guanosine monophosphate (GMP), or a combination thereof. In some embodiments, the ingestible composition comprises yeast extract, hi some embodiments, the ingestible composition comprises a vegetable protein, such as pea protein, soy protein, or a combination thereof.

[0052] In certain aspects, the present disclosure provides the use of TM1 or a edible salt thereof to enhance the botanical taste of an ingestible composition. In a related aspect, the present disclosure provides a method for enhancing the botanical taste of an ingestible composition, the method comprising incorporating TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises a botanical flavor, such as tomato flavor, celery flavor, etc. In some embodiments, the ingestible composition comprises an umami tastant, such as glutamate, alginate, purine ribonucleotides (e.g., inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine, or any combination thereof), yeast extract, or any combination thereof. In some embodiments, the ingestible composition comprises inosine monophosphate (IMP), guanosine monophosphate (GMP), or a combination thereof. In some embodiments, the ingestible composition comprises yeast extract. In some embodiments, the ingestible composition comprises a vegetable protein, such as pea protein, soy protein, or a combination thereof.

[0053] In certain aspects, the present disclosure provides the use of TM1 or a food-acceptable salt thereof to enhance the sour taste of an ingestible composition. In a related aspect, the present disclosure provides a method for enhancing the sour taste of an ingestible composition, the method comprising introducing TM1 or a food-acceptable salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises a sour tastant, such as acetic acid, lactic acid, malonic acid, malic acid, ascorbic acid, citric acid, etc. In some embodiments, the ingestible composition comprises an umami tastant, such as glutamate, alginate, purine ribonucleotides (e.g., inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine, or any combination thereof), yeast extract, or any combination thereof. In some embodiments, the ingestible composition comprises inosine monophosphate (IMP), guanosine monophosphate (GMP), or a combination thereof. In some embodiments, the ingestible composition comprises yeast extract. In some embodiments, the ingestible composition comprises a vegetable protein, such as pea protein, soy protein, or a combination thereof.

[0054] In certain aspects, the present disclosure provides the use of TM1 or a edible salt thereof to enhance the lipid texture of an ingestible composition. In a related aspect, the present disclosure provides a method for enhancing the lipid texture of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises an umami tastant, such as glutamate, alginate, purine ribonucleotides (e.g., inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine, or any combination thereof), yeast extract, or any combination thereof. In some embodiments, the ingestible composition comprises inosine monophosphate (IMP), guanosine monophosphate (GMP), or a combination thereof. In some embodiments, the ingestible composition comprises yeast extract. In some embodiments, the ingestible composition comprises a vegetable protein, such as pea protein, soy protein, or a combination thereof.

[0055] In certain aspects, the present disclosure provides the use of TM1 or a edible salt thereof to enhance the perceived ethanol content of an ingestible composition. In a related aspect, the present disclosure provides a method of enhancing the perceived ethanol content of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition is a beverage and comprises ethanol at a concentration of, for example, 5% or less by volume, or 4% or less by volume, or 3% or less by volume, or 2% or less by volume. In some embodiments, the ingestible composition comprises a flavoring, such as a fruit flavoring, a tea flavoring, etc.

[0056] In the foregoing aspects, TM1 or a edible salt thereof may be included, used, or incorporated in the ingestible composition at any suitable concentration. For example, in some embodiments, the ingestible composition contains TM1 or a edible salt thereof at a concentration of 0.1 ppm to 500 ppm, or 0.1 ppm to 400 ppm, or 0.1 ppm to 300 ppm, or 0.1 ppm to 200 ppm, or 0.1 ppm to 100 ppm, or 0.1 ppm to 50 ppm, or 0.1 ppm to 25 ppm, or 0.1 ppm to 10 ppm, or 0.1 ppm to 7 ppm, or 0.1 ppm to 5 ppm, or 0.5 ppm to 500 ppm, or 0.5 ppm to 400 ppm, or 0.5 ppm to 300 ppm, or The ingestible composition may comprise a concentration ranging from 0.5 ppm to 200 ppm, or from 0.5 ppm to 100 ppm, or from 0.5 ppm to 50 ppm, or from 0.5 ppm to 25 ppm, or from 0.5 ppm to 10 ppm, or from 0.5 ppm to 7 ppm, or from 0.5 ppm to 5 ppm, or from 1 ppm to 500 ppm, or from 1 ppm to 400 ppm, or from 1 ppm to 300 ppm, or from 1 ppm to 200 ppm, or from 1 ppm to 100 ppm, or from 1 ppm to 50 ppm, or from 1 ppm to 25 ppm, or from 1 ppm to 10 ppt, or from 1 ppm to 7 ppm, or from 1 ppm to 5 ppm. Such ingestible compositions may be in any suitable form. In some embodiments, the ingestible composition is a food product, such as any of the food products specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as a soda. In other embodiments, the ingestible composition is an oral care product, such as a toothpaste, mouthwash, whitening composition, etc. In other embodiments, the ingestible composition is a dietary supplement, hi other embodiments, the ingestible composition is a pharmaceutical product, such as an over-the-counter or prescription drug product.

[0057] In certain embodiments, the ingestible composition comprises an animal product (such as an animal protein, which can be replaced with starch, fiber, or protein derived from plants, algae, or fungi) and TM1 or a edible salt thereof. In some such embodiments, the incorporation of a TM1 compound (or a edible salt thereof) allows for the use of less animal product (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, more than 70% less, more than 80% less, or more than 90% less) and still achieve a taste characteristic of a comparable product using a higher concentration of animal product. In some related embodiments, the use of a TM1 compound or a edible salt thereof allows for the removal of animal product from the composition. Such ingestible compositions can be in any suitable form. In some embodiments, the ingestible composition is a food product, such as any of the foods specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as a soda. The animal product can be any suitable animal product, such as cheese, milk, meat broth (e.g., beef broth, pork broth, chicken broth, turkey broth, duck broth, lamb broth, goat broth, rabbit broth, etc.), eggs, bone broth, bone marrow, meat (e.g., beef, pork, chicken, lamb, goat, turkey, duck, rabbit, etc.), butter, and animal skin.

[0058] In some embodiments, the ingestible composition comprises a non-animal protein, such as a vegetable protein, algae protein, or mycoprotein. In some embodiments, the ingestible composition comprises a vegetable protein. Non-limiting examples of such vegetable proteins include pea protein, soy protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, fava bean protein, sunflower protein, wheat protein, oat protein, and potato protein. In some embodiments, the ingestible composition comprises a pea protein. In some embodiments, the ingestible composition comprises a soy protein. The non-animal protein can comprise any suitable percentage of the ingestible composition. For example, in some embodiments, the non-animal protein comprises 1% to 99% by weight of the ingestible composition, or 2% to 90% by weight, or 5% to 80% by weight, or 5% to 70% by weight, or 5% to 60% by weight, or 5% to 50% by weight, based on the total weight of the ingestible composition. In some embodiments, the ingestible composition comprises a non-animal protein (according to any of the above embodiments) and an animal protein, such as a dairy protein. The non-animal and animal protein may be in any suitable form, such as a protein concentrate, a protein isolate, or the like.

[0059] In some embodiments, the ingestible composition comprises a lipid material, such as a fat, an oil, or any combination thereof. Any suitable fat or oil can be used, including non-animal fats and oils derived from plants, algae, fungi, and the like. In some embodiments, the lipid material comprises vegetable fats or oils derived from various plants or seeds, such as olive, canola (rapeseed), peanut, avocado, almond, hazelnut, pecan, pumpkin, walnut, sunflower, safflower, corn, soybean, jatropha, grape seed, cottonseed, palm, palm kernel, coconut, cocoa, sesame, hemp, mustard, rice bran, and the like. In some embodiments, the ingestible composition comprises coconut fat. Such fats or oils can be present in any suitable concentration within the ingestible composition. For example, in some embodiments, such fats or oils are present in the ingestible composition at a concentration ranging from 1% to 25% by weight, or from 1% to 20% by weight, or from 1% to 15% by weight, or from 1% to 12% by weight, or from 1% to 10% by weight, or from 1% to 7% by weight, or from 2% to 5% by weight, based on the total weight of the ingestible composition.

[0060] In some embodiments, the ingestible composition contains one or more soluble fibers. As used herein, the term "soluble fiber" refers to polysaccharides characterized as soluble using the Association of Official Analytical Chemists (AOAC) method as set forth in Prosky et al., J. Assoc. Off. Anal. Chem., vol. 70(5), pp. 1017-1023 (1988). Any suitable soluble fiber can be used, including, but not limited to, fruit fiber (such as citrus fiber), cereal fiber, psyllium husk fiber, other natural soluble fibers, and synthetic soluble fibers. Natural soluble fibers include, but are not limited to, soluble corn fiber, maltodextrin, acacia fiber, and hydrolyzed guar gum. Synthetic soluble fibers include, but are not limited to, polydextrose, modified food starch, and the like.Non-limiting examples of food-grade sources of soluble fiber include inulin, corn fiber, barley fiber, corn germ, ground oat hulls, ground corn bran, aleurone derivatives of wheat bran, flax meal, whole flaxseed bran, winter barley flakes, ground course kilned oat groats, corn, pea fiber (e.g., Canadian yellow peas), Danish potatoes, konjac plant fiber (glucomannan), psyllium fiber from the seed coat of planago ovate, psyllium husk, liquid agave fiber, rice bran, oat sprout fiber, amaranth sprout fiber, lentil flour, grape seed fiber, apple fiber, blueberry fiber, cranberry fiber, fig fiber, ciranda powder, carob powder, ground prune fiber, mango fiber, orange fiber, orange pulp, strawberry fiber, carrageenan hydrocolloid, eucheuma Insoluble fibers include, but are not limited to, cottonnil seaweed derivatives, cottonseed fiber, soy fiber, kiwi fiber, acacia gum fiber, bamboo fiber, chia fiber, potato fiber, potato starch, pectin (carbohydrate) fiber, hydrolyzed guar gum, carrot fiber, chicory root fiber, oat fiber, wheat fiber, tomato fiber, polydextrose fiber, refined cornstarch syrup, isomaltooligosaccharide mixture, soluble dextrin, citrus bioflavonoid mixture, cell-wall-broken nutritional yeast, lipophilic fiber, plum juice fiber, sucrose derivatives, short-chain fructooligosaccharides, synthetic polymers of glucose, polydextrose, pectin, polyanionic compounds, cellulose fiber, hardwood-derived cellulose fiber, and carboxymethylcellulose. Such insoluble fibers can be included in the ingestible composition at any suitable concentration. For example, in some embodiments, the soluble fiber is present in the ingestible composition at a concentration ranging from 1% to 25% by weight, or from 1% to 20% by weight, or from 1% to 15% by weight, or from 1% to 12% by weight, or from 1% to 10% by weight, or from 1% to 7% by weight, or from 1% to 5% by weight, based on the total weight of the ingestible composition.

[0061] In some embodiments, the ingestible composition includes one or more insoluble fibers. Such insoluble fibers can provide structure and texture to the ingestible composition. Any suitable insoluble fiber can be used. In some embodiments, the insoluble fiber is plant-derived fiber. Non-limiting examples include nut fiber, cereal fiber, rice fiber, seed fiber, oat fiber, pea fiber, potato fiber, berry fiber, soy fiber, banana fiber, citrus fiber, apple fiber, and carrot fiber. In some embodiments, the insoluble fiber is pea fiber. The insoluble fiber can comprise any suitable proportion of the ingestible composition. For example, in some embodiments, the insoluble fiber comprises 1% to 50% by weight of the ingestible composition, or 1% to 40% by weight, or 1% to 30% by weight, or 1% to 20% by weight, based on the total weight of the ingestible composition.

[0062] In some embodiments, the ingestible composition includes one or more natural extracts to provide color, flavor, etc. The term coloring agent includes FD&C colors such as Blue No. 1, Blue No. 2, Green No. 3, Red No. 3, Red No. 40, Yellow No. 5, and Yellow No. 6. Natural coloring agents or coloring foodstuffs, such as caramel color, annatto, chlorophyllin, cochineal, betanin, turmeric, saffron, paprika, lycopene, elderberry juice, pandan, butterfly pea, etc., as well as titanium dioxide, carbon dioxide, or any suitable food coloring agent known to those skilled in the art. In some embodiments, the coloring agent is selected from bell pepper extract, beet root extract, carrot extract, blackcurrant extract, malted barley powder, or any combination thereof. In some embodiments, the ingestible composition includes beet root extract. Beet root extract can be used to provide the red color characteristic of raw red meat products.

[0063] In some embodiments, the ingestible compositions disclosed herein include a flavoring agent. Generally, the flavoring agent improves the taste and flavor of the ingestible composition or the resulting flavored product in which the ingestible composition is used. Such improvements include reducing the bitterness of the ingestible composition or resulting flavored product, reducing the astringency of the ingestible composition or resulting flavored product, reducing the underripe taste note (such as pea) of the ingestible composition or resulting flavored product, reducing the grain note of the ingestible composition or resulting flavored product, improving the creaminess of the ingestible composition or resulting flavored product, improving the creaminess of the ingestible composition or resulting flavored product, improving the fat texture of the ingestible composition or resulting flavored product, improving the sweetness of the ingestible composition or resulting flavored product, improving the savory (umami or kokumi) taste of the ingestible composition or resulting flavored product, improving the texture or mouthfeel of the ingestible composition or resulting flavored product, improving the juiciness of the ingestible composition or resulting flavored product, improving the richness of the ingestible composition or resulting flavored product, improving the vanillin-like characteristics of the ingestible composition or resulting flavored product, or any combination thereof.

[0064] Any suitable flavoring agent can be used. In some embodiments, flavoring agents include synthetic flavor oils and flavoring aromatics or oils, oleoresins, and extracts derived from plants, leaves, flowers, fruits, etc., or combinations thereof. Non-limiting examples of flavoring oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almond, and cassia oil. Non-limiting examples of other flavors include natural and synthetic fruit flavors such as vanilla, citrus oils including lemon, orange, lime, grapefruit, yazu, and sudachi, fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, plum, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya, and the like.Other possible flavors include milk flavor, butter flavor, cheese flavor, cream flavor, and yogurt flavor; vanilla flavor; tea or coffee flavor, such as green tea flavor, oolong tea flavor, tea flavor, cocoa flavor, chocolate flavor, and coffee flavor; mint flavor, such as peppermint flavor, spearmint flavor, and Japanese pepper flavor; asafoetida flavor, ajowan flavor, anise flavor, angelica flavor, fennel flavor, allspice flavor, cinnamon flavor, chamomile flavor, mustard flavor, cardamom flavor, caraway flavor, cumin flavor, clove flavor, pepper flavor, coriander flavor, sassafras flavor, savory flavor, and Zanthoxyli flavor. Examples of flavoring agents include spicy flavors such as Fructus flavor, shiso flavor, juniper berry flavor, ginger flavor, star anise flavor, horseradish flavor, thyme flavor, tarragon flavor, dill flavor, chili pepper flavor, nutmeg flavor, basil flavor, marjoram flavor, rosemary flavor, bay leaf flavor, and wasabi (Japanese horseradish) flavor; alcohol flavors such as wine flavor, whiskey flavor, brandy flavor, rum flavor, gin flavor, and liqueur flavor; floral flavors; and vegetable flavors such as onion flavor, garlic flavor, cabbage flavor, carrot flavor, celery flavor, mushroom flavor, and tomato flavor. These flavoring agents can be used in liquid or solid form and can be used individually or mixed. In the context of dairy or dairy-like products, the most commonly used flavoring agents are those that impart flavors such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha, coffee, tea, chai, cinnamon, caramel, cream, brown sugar, toffee, pecan, butter pecan, toffee, Irish cream, white chocolate, raspberry, pumpkin pie spice, peppermint, or any combination thereof.

[0065] In some embodiments, the flavoring agent is a meat flavoring agent or other flavoring agent commonly used in the context of savory products. Such flavoring agents include glutamate, alginate, avocado, avocado, purine ribonucleotides (such as inosine monophosphate (IMP) and guanosine monophosphate (GMP)), yeast extract, fermented foods, cheese, garlic or extracts thereof, gamma-glutamyl-containing polypeptides, gamma-glutamyl-containing oligopeptides (such as gamma-glutamyl-containing tripeptides), flavor-modifying compositions (such as cinnamic acid amide or derivatives thereof), nucleotides, oligonucleotides, plant extracts, food extracts, or any combination thereof.

[0066] In some embodiments, the flavoring agent comprises a yeast extract, such as a yeast lysate. Such an extract can be obtained from any suitable yeast strain, provided that such extract is suitable for human consumption. Non-limiting examples of such yeasts include Saccharomyces yeasts such as Saccharomyces cerevisiae or Saccharomyces pastorianus; Candida yeasts such as Candida utilis; Kluyveromyces yeasts such as Kluyveromyces lactis or Kluyveromyces marxianus; Pichia yeasts such as Pichia pastoris; Debaryomyces yeasts such as Debaryomyces hansenii; and Zygosaccharomyces yeasts such as Zygosaccharomyces mellis. In some embodiments, the yeast is yeast collected after brewing beer, sake, etc. In some embodiments, the yeast is yeast that has been subjected to a drying process after collection (dried yeast).

[0067] Such extracts can be produced by any suitable means. Generally, yeast extracts or lysates are prepared by extracting the contents of yeast cells from cell wall material. In many cases, digestive enzymes in the cells (or additional enzymes added to the composition) degrade proteins and polynucleotides in yeast into amino acids, oligopeptides (e.g., 2-10 peptides), nucleotides, oligonucleotides (2-10 nucleotides), and mixtures thereof. Yeast lysates can be prepared by lysing yeast. For example, in some embodiments, cultured yeast is disrupted or lysed by enzymatic hydrolysis, autolysis, alkaline extraction, hot water extraction, acid hydrolysis, ultrasonic disruption, homogenization, freeze-thawing, or the like (two or more of these may be used in combination) to obtain a yeast lysate. Yeast can be cultured by conventional methods. In some embodiments, cultured yeast is heat-treated and then treated with a lytic enzyme to obtain an enzyme lysate. The heat treatment conditions are, for example, 80°C to 90°C for 5 to 30 minutes. As the lytic enzyme used in the enzymatic hydrolysis method, various enzymes can be used as long as they can lyse yeast cell walls. The reaction conditions can be set to be optimal or suitable for the lytic enzyme used, and specific examples include a temperature of 50°C to 60°C and a pH of 7.0 to 8.0. The reaction time is also not particularly limited and can be, for example, 3 to 5 hours.

[0068] Compositions comprising yeast lysate can be obtained from a variety of commercial sources, for example, in some embodiments, the yeast lysate is provided by a flavor additive sold under the name MODUMAX (DSM Food Specialties BV, Delft, Netherlands).

[0069] In some embodiments, the flavoring agent comprises one or more flavor-modifying compounds, such as a compound that enhances sweetness (e.g., phloretin, naringenin, glucosylated steviol glycosides, etc.), a compound that masks bitterness, a compound that enhances umami, a compound that enhances kokumi, a compound that reduces sourness or licorice taste, a compound that enhances saltiness, a compound that enhances cooling effect, a compound that improves texture, or any combination of the foregoing.

[0070] Thus, in some embodiments, the flavoring agent comprises one or more sweetness enhancing compounds, including naturally occurring compounds such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O' glucoside, neohesperitin dihydrochalcone, brazzein, hesperidin, phyllodulcin, naringenin, naringin, phloretin, glucosylated steviol glycosides, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone ... Steviol glycosides include, but are not limited to, steviol-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or synthetic compounds, such as any of the 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, and U.S. Patent Application Publication No. 2017 / 0119032. As used herein, the term "glucosylated steviol glycoside" refers to the product of enzymatic glucosylation of 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 foregoing embodiments, the ingestible composition comprises 3-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl-N-propyl-propanamide or N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]-thiadiazin-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide. In some embodiments, the flavoring agent comprises rebaudioside A, rebaudioside D, or rebaudioside M as a sweetness enhancer.

[0071] In some further embodiments, the flavoring agent comprises one or more umami enhancing compounds. Such umami enhancing compounds include, but are not limited to, naturally occurring compounds or synthetic compounds, such as any of the compounds described in U.S. Patent Nos. 8,735,081, 8,124,121, and 8,968,708. In some embodiments, the umami enhancing compound is (2R,4R)-1,2,4-trihydroxyheptadeca-16-ene, (2R,4R)-1,2,4-trihydroxyheptadeca-16-yne, or a mixture thereof. In some embodiments, the umami enhancing compound is (3R,5S)-1-(4-hydroxy-3-methoxyphenyl)decane-3,5-diol diacetate. In some embodiments, the umami enhancing compound is N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide.

[0072] In some further embodiments, the flavoring agent comprises one or more cooling-enhancing compounds, including, but not limited to, naturally occurring compounds such as menthol or analogs thereof, or synthetic compounds such as any of the compounds described in U.S. Patent Nos. 9,394,287 and 10,421,727.

[0073] In some further embodiments, the flavoring agent comprises one or more bitterness-blocking compounds. Such bitterness-blocking compounds include, but are not limited to, naturally occurring compounds such as menthol or its analogs, or synthetic compounds such as any of the compounds described in U.S. Patent Nos. 8,076,491, 8,445,692, and 9,247,759. In some embodiments, the bitterness-blocking compound is 3-(1-((3,5-dimethylisoxazol-4-yl)-methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)-imidazolidine-2,4-dione.

[0074] In some further embodiments, the flavoring agent comprises one or more acidity modulating compounds, such as acetic acid, citric acid, ascorbic acid, malonic acid, lactic acid, malic acid, and the like.

[0075] In some further embodiments, the flavoring agent comprises one or more texture-modifying compounds, including, but not limited to, tannins, cellulosic materials, bamboo powder, and the like.

[0076] In some further embodiments, the flavoring agent comprises one or more flavor-masking compounds, including, but not limited to, cellulosic materials, materials extracted from fungi, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like.

[0077] In some embodiments, the flavor modifying compounds described above are included to improve other tastants that may be present in the ingestible composition itself or that may be included in flavored products that employ such compositions, such as sweeteners, umami tastants, kokumi tastants, bitter tastants, sour tastants, etc.

[0078] For example, in some embodiments, the ingestible composition or resulting flavored product includes a sweetener. The sweetener can be present in any suitable concentration, depending on factors such as the sweetener's potency as a sweetener, its solubility, and the like. For example, in some embodiments, the sweetener is present in an amount ranging from 0.1% to 12% by weight. This is particularly true when the sweetener is a carbohydrate sweetener, such as sucrose, fructose (including high-fructose corn syrup, fruit juice, etc.), glucose, xylitol, erythritol, allulose, or any combination thereof. In some other embodiments, the sweetener is present in an amount ranging from 10 ppm to 1000 ppm. Such low concentrations are preferred because the sweetener is a high-potency sweetener, such as steviol glycosides (e.g., rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside E, rebaudioside M, or any combination thereof), mogrosides (e.g., mogroside III, mogroside IV, mogroside V, siamenoside I, isomogroside V, mogroside IV, E , Isomogroside IV, Mogroside III E , 11-oxomogroside V, the 1,6-α isomer of siamenoside I, and any combination thereof), any of the aforementioned derivatives, such as glycoside derivatives (e.g., glucosylates), cyclamate, aspartame, neotame, sucralose, acesulfame K, or any combination thereof, may be more typical.

[0079] Generally, the ingestible composition can contain any suitable sweetener or combination of sweeteners. In some embodiments, the sweetener is a sweetener composition containing common sugar sweeteners, such as sucrose, fructose, glucose, and natural sugars, such as corn syrup (including high-fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and plant sources. In some embodiments, the sweetener is sucrose, fructose, or a combination thereof. In some embodiments, the sweetener is sucrose. In some other embodiments, the sweetener is selected from rare natural sugars, including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-albinose, D-turanose, and D-leucrose. In some embodiments, the sweetener is selected from semi-synthetic "sugar alcohol" sweeteners, such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, 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, mogrosides, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysates (HSH), stevioside, rebaudioside A, other sweet stevia-based glycosides, chemically modified steviol glycosides (e.g., glucosylated steviol glycosides), mogrosides, chemically modified mogrosides (e.g., glucosylated mogrosides), potassium, and other guanidine-based sweeteners. In some embodiments, the sweetener is agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugar, coconut syrup, date sugar, fructan (also called inulin fiber, fructooligosaccharides, or oligofructose), green stevia powder, stevia 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-based glycosides, stevioside, stevioside extract, honey, Jerusalem artichoke syrup, licorice root, Monk fruit (fruit, powder, or extract), lucuma (fruit, powder, or extract), maple sap (e.g., sugar maple (Acer saccharum), black maple (Acer nigrum), red maple (Acer rubrum), silver maple (Acer saccharinum), Norway maple (Acer platanoides, ash maple (Acer negundo), bigleaf maple (Acer macrophyllum), large leaf maple (Acer grandidentatum), Rocky Mountain maple (Acer glabrum), and sugar maple (Acer mono), maple syrup, maple sugar, walnut sap (including sap extracted from butternut (Juglans cinerea), black walnut (Juglans nigra), Japanese walnut (Juglans ailatifolia), and Chinese walnut (Juglans regia), birch sap (including sap extracted from white birch (Betula papyrifera), yellow birch (Betula alleghaniensis), American water chestnut (Betula lenta), river birch (Betula nigra), and gray birch (Betula populifolia), including sap extracted from European birch (Betula pendula), sycamore sap (e.g., sap extracted from American sycamore (Platanus occidentalis), ironwood sap (e.g., sap extracted from American asada (Ostrya virginiana)), muscovado, molasses (e.g., blackstrap molasses), molasses sugar, monatin, monellin, sucrose (natural sugar,Unrefined cane sugar (also called sucrose), palm sugar, raw sugar, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also called tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt flour, beet sugar, sucrose, crystalline juice crystals, caramel, carbitol, carob syrup, castor sugar, hydrogenated starch hydrolysate, hydrolyzed canned juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arrope ), syrup, P-4000, acesulfame potassium (also known as acesulfame K or ace-K), alitame (also known as aclame), advantame, aspartame, bayunoside, neotame, benzamide derivatives, bernadem, canderel, carrelame and other guanidine sweeteners, vegetable fiber, corn sugar, coupling sugar, curculin, cyclamate, cyclocaryoside I, demerara, dextran, dextrin, diastatic malt, dulcin, sucrose, bal Gin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucine, gluconic acid, gluconolactone, glucosamine, glucuronic acid, glycerol, glycine, glycyphyllin, glycyrrhizin, glycyrrhetinic acid monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, Jiaogulan, hernandurcin, isomerized liquid sugar, jalab, chicory root dietary fiber, kynurenine derivatives (N'-formyl-kynurenine, N'-acetyl-kynurenine) Renin, including 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, lugusnum, guanidine, farelnum, mabinlin I, mabinlin II, maltol, multisorb, maltodextrin, maltotriol, mannosamine, miraculin, mizuame, mogrosides (including, for example, mogroside IV, mogroside V, and neomogroside), mukuroziosides, nanosugars, naringin dihydrochalcone, neohesperidin dihydrochalcone, nib sugar, nigerooligosaccharides, norbu, orgeat syrup,Osladin, Pekmez, Pentadin, Periandrin I, Perillaldehyde, Perillartine, Petilam, Phenylalanine, Phlomisoside I, Phlologizin, Phyllodulcin, Polyglycitol Syrup, Polypodoside A, Pterocaryoside A, Pterocaryoside B, Rebiana, Refiner's Syrup, Rub Syrup, Rubusoside, Cereguain A, Sugar (shugr), Siamenoside I, Siraitia grosvenorii, Soybean Oligosaccharides, Splenda, SRI Oxime V, Steviol Glycosides, Su Steviolbioside, stevioside, strogin 1, 2 and 4, sucronate, sucrose, suosan, phlorizin, super aspartame, tetrasaccharides, threitol, treacre, trilobatin, tryptophan and derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, volemitol, birch xylose, aspartame-acesulfame, assugrin, and combinations or blends of any two or more thereof.

[0080] In some embodiments, the ingestible composition comprises a bitter tastant, such as any compound that stimulates one or more T2R taste receptors, including potassium chloride, caffeine, vegetable proteins, vitamins, minerals, caffeine, and the like.

[0081] In some embodiments, the ingestible composition comprises one or more umami or kokumi tastants, such as glutamate, alginate, avocado, avocadine, purine ribonucleotides (such as inosine monophosphate (IMP), guanosine monophosphate (GMP)), yeast extract (described in more detail above), fermented foods, cheese, garlic or extracts thereof, gamma-glutamyl-containing polypeptides, gamma-glutamyl-containing oligopeptides (such as gamma-glutamyl-containing tripeptides), flavor modifying compositions (such as cinnamamide or a derivative thereof), nucleotides, oligonucleotides, plant extracts, food extracts, sodium chloride, any salt substitute, and the like.

[0082] In some embodiments, the ingestible composition includes an emulsifier, such as a non-hydrocolloid emulsifier. Any suitable non-hydrocolloid emulsifier can be used. For example, in some non-limiting embodiments, the emulsifier includes lecithin, monoglycerides, diglycerides, polysorbates, vegetable oils, etc. In some embodiments, the emulsifier includes lecithin. The emulsifier can be present in any suitable concentration, and can be adjusted to form a stable emulsion of the other ingredients in the ingestible composition when incorporated, for example, into a flavored product.

[0083] In some embodiments, it may be desirable to include an additive that helps adjust the viscosity of the ingestible composition. Various salts and acids can be used to achieve this adjustment. In some embodiments, the ingestible composition includes one or more salts. Non-limiting examples of suitable salts include magnesium sulfate, sodium chloride, sodium sulfate, calcium chloride, calcium sulfate, potassium sulfate, potassium chloride, potassium sorbate, potassium phosphate, potassium monophosphate, zinc chloride, zinc sulfate, or any mixture thereof. In some embodiments, the ingestible composition also includes one or more acids, which can be used alone or in combination with the aforementioned salts. Non-limiting examples of suitable acids include citric acid, lactic acid, acetic acid, tartaric acid, succinic acid, ascorbic acid, maleic acid, phosphoric acid, monopotassium phosphate, gluconic acid, gluconolactone, glucuronic acid, glycyrrhetinic acid, folic acid, pantothenic acid, or mixtures thereof.

[0084] In some embodiments, the ingestible composition contains one or more nutritional fortifying compounds. Such nutritional fortifying compounds include, but are not limited to, vitamins, minerals, and iron salts. Non-limiting examples of vitamins include vitamin A, vitamin B complex (including one or more of vitamin B-1, vitamin B-2, vitamin B-6, and vitamin B-12), vitamin C, vitamin D, vitamin E, vitamin K, niacin, and acidic vitamins such as pantothenic acid, folic acid, and biotin. Non-limiting examples of minerals include calcium, iron, zinc, magnesium, iodine, copper, phosphorus, manganese, potassium, chromium, molybdenum, selenium, nickel, tin, silicon, and vanadium. In some embodiments, the mineral is an iron salt, such as sodium ferric EDTA, reduced iron, ferrous lactate, ferric citrate, ferric pyrophosphate, ferrous sulfate monohydrate, or diammonium citrate brown. The specific amount of the nutritional fortifying compound depends on various factors, such as the identity of the other components of the ingestible composition.

[0085] In some embodiments, the ingestible composition includes one or more fillers. In some embodiments, the filler is a carbohydrate. Suitable carbohydrates include, but are not limited to, starch, flour, sugar, maltodextrin, glucose syrup, or any combination thereof. Such starches or flours include those derived from plants such as rice, wheat, corn, barley, and sorghum, potato, cassava, sweet potato, arrowroot, yam, pea, chickpea, mung bean, or lentil, or any combination thereof. When present, such fillers can have any suitable concentration in the ingestible composition. For example, in some embodiments, the ingestible composition includes a filler concentration ranging from 0.1% to 10% by weight, or from 0.5% to 10% by weight, or from 1% to 10% by weight, based on the total weight of the ingestible composition.

[0086] The ingestible compositions disclosed herein, in certain embodiments, can include other additives, adjuvants, etc. that are commonly included in food, pet food, and feed products. For example, the ingestible compositions disclosed herein, in certain embodiments, can include any additional ingredient or combination of ingredients commonly used in food products, including, but not limited to: Acids including, for example, citric acid, phosphoric acid, ascorbic acid, sodium sulfate, lactic acid, or tartaric acid; bitter ingredients, including, for example, caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi); Colorants containing, for example, caramel color, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, Red No. 3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta-carotene, turmeric curcumin, or titanium dioxide; Preservatives, including, for example, sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfate, sorbic acid, or benzoic acid; Antioxidants, for example, including ascorbic acid, disodium calcium EDTA, alpha tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; For example, resveratrol, Co-Q10, omega-3 fatty acids, theanine, choline chloride (citocholine), Fibersol, inulin (chicory root), taurine, Panax ginseng extract, guanana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-glucuronolactone, inositol, bioflavonoids, echinacea, ginkgo biloba, yerba mate, flaxseed oil, garcinia cambogia peel extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyrodixine HCl (vitamin B6), cyanoobalamin (vitamin B6). Vitamins or functional ingredients, including vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, copper(II) sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulfate; opacifying agents, including, for example, ester gum, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); For example, sodium citrate, potassium citrate, or salt-containing buffers; For example, propylene glycol, ethyl alcohol, glycerin, gum Arabic (gum acacia), maltodextrin, modified corn starch, dextrose, natural flavors, natural flavors including other natural flavors (natural flavors WONF), natural flavors and artificial flavors, flavors including artificial flavors, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or For example, starches and stabilizers including pectin, xanthan gum, carboxymethylcellulose (CMC), polysorbate 60, polysorbate 80, medium chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starch, gum Arabic (gum acacia), inulin or carrageenan.

[0087] The ingestible composition can have any suitable pH. In some embodiments, TM1 or a edible salt thereof enhances the umami taste of an umami tastant over a wide range of pH, for example, from lower to neutral pH. Lower and neutral pH include, but are not limited to, pHs of 1.5 to 9.0, or 2.5 to 8.5, 3.0 to 8.0, 3.5 to 7.5, and 4.0 to 7. In certain embodiments, the compounds disclosed and described herein, individually or in combination, can enhance the perceived sweetness of a given concentration of sweetener in taste tests at compound concentrations of 50 μM, 40 μM, 30 μM, 20 μM, or 10 μM at both low and neutral pH values. In certain embodiments, the enhancement factor of the compounds disclosed and described herein at lower pH is substantially similar to the enhancement factor of the compounds at neutral pH. Such consistent sweetness enhancing properties over a wide range of pH allow the compounds disclosed and described herein to be widely used, individually or in combination, in a wide variety of foods and beverages.

[0088] Flavored products In certain aspects, the present disclosure provides a flavored product comprising the ingestible composition of any of the foregoing aspects of its embodiments, or the ingestible composition formed by the use or method of any of the foregoing aspects of its embodiments. In some embodiments, the flavored product is a food product such as soup, a packaged casserole mix, chips or crisps, crackers, cookies, biscuits, a meat product (such as sausage), a meat analog product (such as vegan chicken nuggets or tenders, vegan chicken fillets, vegan burgers, vegan beef cutlets, vegan sausages, etc.), or a dairy analog product (such as vegan yogurt). In some other embodiments, the ingestible composition is a beverage product, such as a carbonated beverage, a dairy analog product, or a hard seltzer.

[0089] In embodiments where the flavored product is a beverage, the beverage may 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 drink, nectar, vegetable juice, vegetable flavored juice, sports drink, energy drink, fortified water drink, vitamin-enhanced water, near-water drink, coconut water, tea drink, coffee, cocoa drink, dairy-containing beverage, cereal extract-containing beverage, and smoothie. In some embodiments, the beverage is a soft drink. In some embodiments, the beverage is a vegan dairy product, such as a vegan smoothie.

[0090] Further non-limiting examples of food and beverage products include ingredients for such products or any entity included in the soup category, the dried prepared foods category, the beverage category, the ready meal category, the canned or preserved foods category, the frozen prepared foods category, the chilled prepared foods category, the snack foods category, the baked goods category, the confectionery category, the dairy category, the ice cream category, the meal replacements category, the pasta and noodles category, and the sauces, dressings, condiments category, the baby food category, and / or the spreads category.

[0091] Generally, the soup category refers to canned / preserved, dehydrated, instant, chilled, UHT, and frozen soups. For 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 some or all visible parts of those ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed, or chunky, ready to serve, semi-condensed, or condensed, and may be served hot or cold as a first course, the main course of a meal, or as a snack between meals (sipped like a beverage). Soup may be used as an ingredient for cooking other meal ingredients and may range from broths (consomme) to sauces (cream- or cheese-based soups).

[0092] The dehydrated and prepared foods category generally refers to: (i) cooking aid products, such as powders, granules, pastes, concentrated liquid products, such as concentrated bouillons, broths, and bouillon-like products in compressed cube, tablet, powder, or granule form, sold separately (regardless of technology) as finished products or as ingredients in products, sauces, and recipe mixes; (ii) meal solution products, such as dehydrated and freeze-dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, and dehydrated ready-to-cook soups. (iii) Meal garnishes (whether dehydrated, liquid, or frozen) such as condiments, marinades, salad dressings, salad toppings, dips, breadings, batter mixes, shelf-stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces, or sauce mixes, e.g., recipe mixes for salads, sold as finished products or as ingredients within products.

[0093] The beverage category generally refers to beverages, beverage mixes, and concentrates, including, but not limited to, carbonated and non-carbonated beverages, alcoholic and non-alcoholic beverages, ready-to-drink beverages, liquid concentrate formulations for producing beverages such as soda, and dry powdered beverage premixes. The beverage category also includes alcoholic drinks, soft drinks, sports drinks, isotonic drinks, and hot drinks. Alcoholic beverages include, but are not limited to, beer, cider / perry, FAB, wine, and spirits. Soft drinks include carbonated, e.g., cola and non-cola carbonated; fruit juices, e.g., juice, nectar, juice drinks, and fruit-flavored drinks; bottled waters, e.g., sparkling water, spring water, and purified / table water; functional drinks, e.g., sports drinks, energy drinks, or elixir drinks, which may be carbonated or non-carbonated; and concentrates, e.g., ready-to-drink metered liquid and powder concentrates. Hot or cold drinks include, but are not limited to, coffee or iced coffee, such as brewed, instant, and combination coffees; tea or iced tea, such as black tea, green tea, white tea, oolong tea, and flavored teas; and other beverages including flavored, malt, or plant-based powders, granules, blocks, or tablets mixed with milk or water.

[0094] The snack food category generally refers to any food that can be a light, informal meal, including, but not limited to, sweet and savory snacks and snack bars. Examples of snack foods include, but are not limited to, fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts, and other sweet and savory snacks. Examples of snack bars include, but are not limited to, granola / muesli bars, breakfast bars, energy bars, fruit bars, and other snack bars.

[0095] 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.

[0096] The ice cream category generally refers to frozen desserts containing cream and sugar and flavorings. Examples of ice cream include, but are not limited to, impulse ice cream; takeaway ice cream; frozen yogurt and artisanal ice cream; soy, oat, bean (e.g., red bean and mung bean), and rice-based ice cream.

[0097] The confectionery category generally refers to sweet-tasting edible products. Examples of confectionery include, but are not limited to, candy, gelatin, chocolate confectionery, sugar confectionery, gum, etc., and any combination products.

[0098] The meal replacement category generally refers to any food product intended to replace a regular meal, especially for health or fitness conscious people. Examples of meal replacement products include, but are not limited to, slimming products and recovery products.

[0099] The ready meal category generally refers to any food that can be served as a meal without extensive cooking or processing. Ready meals include products to which the manufacturer has added recipe "skill," resulting in a high degree of preparation, completion, and convenience. Examples of ready meals include, but are not limited to, canned / preserved, frozen, dried, and chilled ready meals; dinner mixes; frozen pizza; chilled pizza; and pre-prepared salads.

[0100] The pasta and noodles category includes any pasta and / or noodles, including but not limited to canned, dried, and chilled / fresh pasta; plain, instant, chilled, frozen, and snack noodles.

[0101] The canned / preserved food category includes, but is not limited to, canned / preserved meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruit, ready meals, soups, pasta, and other canned / preserved foods.

[0102] Frozen processed food categories include, but are not limited to, frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soups, noodles, and other frozen foods.

[0103] Dry processed food categories include, but are not limited to, rice, dessert mixes, dried ready meals, dehydrated soups, instant soups, dried pasta, plain noodles, and instant noodles. Chilled processed food categories include, but are not limited to, chilled processed meats, processed fish / seafood products, lunch kits, fresh cut fruit, ready meals, pizza, prepared salads, soups, fresh pasta, and noodles.

[0104] The sauces, dressings, and condiments category includes, but is not limited to, tomato paste and puree, bouillon / stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy-based sauces, pasta sauces, wet / cooking sauces, dry sauces / powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickle products, and other sauces, dressings, and condiments.

[0105] Baby food categories include, but are not limited to, milk or soy-based formulations; as well as cooked, dry, and other baby foods.

[0106] Spread categories include, but are not limited to, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads.

[0107] The dairy category generally refers to edible products produced from mammalian milk. Examples of dairy products include, but are not limited to, drinking dairy, cheese, yogurt and sour milk drinks, and other dairy products.

[0108] Additional examples of flavored products, particularly food and beverage products, are provided below: In some embodiments, the food products include confectionery, chocolate confectionery, tablets, countlines, bagged selflines / softlines, boxed assortments, standard boxed assortments, twist wrapped miniatures, etc. miniatures, seasonal chocolates, chocolates with toys, alfajores, other chocolate confectionery, mints, standard mints, power mints, boiled sweets, pastel tablets, gum, jellies and chews, toffee, caramel and nougat, medicated confectionery, lollipops, liquorice, other sugar confectionery, bread, packaged / industrial bread, unpackaged / artisan bread, pastries, cakes, packaged / industrial cakes, unpackaged / artisan cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, rte cereals, family breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single portion dairy ice cream, single portion water ice cream, multipack dairy ice cream, multipack Water ice cream, takeaway ice cream, takeaway milk ice cream, ice cream desserts, bulk ice cream, takeaway water ice cream, frozen yogurt, artisanal ice cream, dairy products, milk, raw / pasteurized milk, full fat raw / pasteurized milk, semi-skimmed raw / pasteurized milk, long life / uht milk, full fat long life / uht milk, semi-skimmed long life / uht milk, non-fat long life / uht milk, goat's milk, condensed milk / evaporated milk, plain condensed milk / evaporated milk, flavored, functional other condensed milk, flavored dairy beverages, flavored dairy beverages with milk only, flavored dairy beverages with fruit juice, soy milk, sour milk beverages, fermented milk beverages, coffee creamer, milk powder, flavored dairy beverages, cream, cheese, processed cheese, spreadable processed cheese, unspreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese,Unpackaged hard cheese, Yogurt, Plain / Natural yogurt, Flavored yogurt, Yogurt with fruit, Probiotic yogurt, Drinking yogurt, Regular drinking yogurt, Probiotic drinking yogurt, Chilled and shelf stable desserts, Dairy-based desserts, Soy-based desserts, Chilled snacks, Fromagee frais and quark, Sweet and savory snacks, Fruit snacks, Fruit chips / crisps, Extruded snacks, Tortillas / corn chips, Popcorn, Pretzels, Nuts, Other sweet and savory snacks, Snack bars, Granola bars, Breakfast bars, Energy bars, Fruit bars, Other snack bars, Meal replacements, Slimming products, Recovery drinks, Ready meals, Canned ready meals, Frozen ready meals, Dried ready meals, Chilled ready meals, Dinner mixes, Frozen pizza, Chilled pizza, Soup, Canned soups, Dehydrated soups, Instant soups, Chilled soups, Hot soups, Frozen soups, Pasta, Canned pasta, Dried pasta, Chilled / Fresh pasta, Noodles, Plain noodles, Instant noodles, Cups / Bowls Instant noodles, pouch instant noodles, chilled noodles, snack noodles, canned food, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready meals, canned soups, canned pasta, other canned foods, frozen foods, frozen processed red meat, frozen processed poultry, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven baked potato chips, other oven baked potato products, non-oven frozen potatoes, frozen bakery products, frozen desserts, frozen ready meals, frozen pizza, frozen soup, frozen noodles, other frozen foods, dried foods, Dessert mixes, dried ready meals, dehydrated soups, instant soups, dried pasta, plain noodles, instant noodles, cup / bowl instant noodles, pouch instant noodles, chilled foods, chilled processed meat, chilled fish / seafood products, chilled processed fish, chilled coated fish, chilled smoked fish, chilled lunch kits, chilled ready meals, chilled pizza, chilled soups, chilled / fresh pasta, chilled noodles, oils and fats, olive oil, vegetable oil and seed oil, cooking fats, butter, margarine, spreadable fats, functional spreadable fats, sauces, dressings and condiments,Includes tomato paste and puree, bouillon / stock cubes, stock cubes, gravy granules, liquid stocks and fonds, herbs and spices, fermented sauces, soy-based sauces, pasta sauces, wet sauces, dry sauces / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low-fat salad dressings, vinaigrettes, dips, pickles, other sauces, dressings and condiments, baby food, formula, standard formula, follow-on formula, toddler formula, hypoallergenic formula, prepared baby food, dry baby food, other baby food, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads. Exemplary ingestible compositions also include confectionery, bakery products, ice cream, dairy products, sweet and savory snacks, snack bars, meal replacements, ready meals, soups, pasta, noodles, canned foods, frozen foods, dried foods, chilled foods, fats and oils, baby foods or spreads, or mixtures thereof. Exemplary ingestible compositions also include breakfast cereals, sweetened beverages, or solid or liquid concentrate compositions for preparing beverages, ideally allowing for reduced concentrations of previously known sugar sweeteners or artificial sweeteners.

[0109] Some embodiments provide chewable compositions that may or may not be intended to be swallowed. In some embodiments, the chewable compositions may be gums, chewing gums, sugared gums, sugarless gums, functional gums, bubble gums, or the like, comprising the compounds disclosed and described herein, individually or in combination.

[0110] In some embodiments, the ingestible compositions described above may be provided in, for example, a flavor concentrate formulation suitable for further processing to produce a ready-to-use (i.e., ready-to-serve) product. A "flavor concentrate formulation" refers to a formulation to be reconstituted with one or more dilution media to form a ready-to-use composition. The term "ready-to-use composition" is used interchangeably herein with "ingestible composition" and refers to any substance that can be taken orally, alone or together with another substance, whether or not intended for consumption. In one embodiment, a ready-to-use composition includes a composition that can be directly consumed by humans or animals. A flavor concentrate formulation is typically used by mixing with or diluting with one or more dilution media, e.g., any consumable or ingestible ingredient or product, to impart or modify one or more flavors to the dilution media. Such a use process is often referred to as reconstitution. Reconstitution can occur in a domestic or industrial environment. For example, a frozen fruit juice concentrate can be reconstituted with water or another aqueous medium by a consumer in their kitchen to obtain a ready-to-use fruit juice beverage. In another example, soft drink syrup concentrates can be reconstituted by manufacturers on a large industrial scale with water or other aqueous media to produce ready-to-use soft drinks. Because flavor concentrate formulations have higher concentrations of flavoring agents or flavor modifiers than ready-to-use compositions, flavor concentrate formulations are typically not suitable for direct consumption without reconstitution. The use and production of flavor concentrate formulations have many advantages. For example, one advantage is that flavor concentrate formulations can be reconstituted at the time of use by adding an appropriate solvent, solid, or liquid, thereby reducing the weight and volume of transportation.

[0111] In one embodiment, the flavor concentrate formulation or ingestible composition comprises TM1 or a edible salt thereof, a carrier, and optionally at least one adjuvant. The term "carrier" refers to a typically inert auxiliary substance, such as a solvent, binder, or other inert vehicle, that is combined with the compound and one or more optional adjuvants to form a formulation. For example, water or starch can be a carrier for a flavor concentrate formulation. In some embodiments, the carrier is the same as the dilution medium for reconstituting the flavor concentrate formulation, and in other embodiments, the carrier is different from the dilution medium. As used herein, the term "carrier" includes, but is not limited to, ingestibly acceptable carriers.

[0112] The term "adjuvant" refers to an additive that supplements, stabilizes, maintains, or enhances the intended function or effectiveness of an active ingredient, such as a compound of the present invention. In one embodiment, 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 consumers, such as chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations 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 another embodiment, at least one adjuvant comprises one or more ingredients selected from the group consisting of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Pat. No. 6,468,576, the contents of which are incorporated herein by reference in their entirety for all purposes.

[0113] In one embodiment, the flavor concentrate formulation may be in a form selected from the group consisting of liquids, including solutions and suspensions, solids, foams, pastes, gels, creams, and combinations thereof, such as liquids containing a certain amount of solids. In one embodiment, the flavor concentrate formulation is in the form of a liquid, including aqueous and non-aqueous. In some embodiments, the flavor concentrate formulation may be carbonated or non-carbonated.

[0114] The flavor concentrate formulation may further include a freezing point depressant, a nucleating agent, or both as at least one adjuvant. A freezing point depressant is a ingestibly acceptable compound or agent capable of depressing the freezing point of a liquid or solvent to which it is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than a liquid or solvent without the freezing point depressant. In addition to depressing the initial freezing point, the freezing point depressant can also reduce the water activity of the flavor concentrate formulation. Examples of freezing point depressants include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyols such as glycerol, and combinations thereof. A nucleating agent refers to a ingestibly acceptable compound or agent capable of promoting nucleation. The presence of a nucleating agent in a flavor concentrate formulation can improve the texture of the frozen blushes of a frozen slush and can help maintain the physical properties and performance of the slush at freezing temperatures by increasing the number of desirable ice crystal centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0115] In one embodiment, the flavor concentrate formulation is formulated to have a low water activity to extend shelf life. Water activity is the ratio of the vapor pressure of water in the formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the flavor concentrate formulation has a water activity of less than about 0.85. In another embodiment, the flavor concentrate formulation has a water activity of less than about 0.80. In another embodiment, the flavor concentrate formulation has a water activity of less than about 0.75.

[0116] In one embodiment, the flavor concentrate formulation has the compound at a concentration at least twice that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration at least five times that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration at least ten times that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration at least fifteen times that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration at least twenty times that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration at least thirty times that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration at least forty times that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration at least fifty times that of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration that is at least 60 times the concentration of the compound in the ready-to-use composition, hi one embodiment, the flavor concentrate formulation has the compound at a concentration that is up to 100 times the concentration of the compound in the ready-to-use composition.

[0117] 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 long-term sensation of flavor, including, but not limited to, free forms such as spray-dried forms, powdered forms, beaded forms, encapsulated forms, and mixtures thereof.

[0118] Suitable bulking agents include, but are not limited to, maltodextrin (10DE, 18DE, or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. Additionally, granular sugar (sucrose) or other caloric sweeteners, such as crystalline fructose, other carbohydrates, or sugar alcohols, can be used as bulking agents due to their good content uniformity without adding significant calories.

[0119] In one embodiment, the bulking agent may be a bulking agent described in U.S. Patent No. 8,993,027. In one embodiment, the bulking agent may be a bulking agent described in U.S. Patent No. 6,607,771. In one embodiment, the bulking agent may be a bulking agent described in U.S. Patent No. 6,932,982.

[0120] In some embodiments, the flavored product may further comprise 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 inhibits at least one sweetener from binding to or contacting another sweetener molecule. Alternatively, an anti-caking agent can refer to any composition that aids in content uniformity and uniform dissolution. Non-limiting examples of anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pa.), and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the tabletop sweetener composition in an amount of about 0.001 to about 3% by weight of the tabletop sweetener composition.

[0121] Non-animal protein materials and products made therefrom Products intended to replace or substitute meat or dairy products often rely on various non-animal-based materials, such as starches and proteins derived from plants, algae, fungi, or combinations thereof, to mimic the texture and flavor of meat or dairy products. Non-limiting examples of non-animal-based proteins include plant proteins such as soy protein, pea protein, bean protein, and grain protein. Due to the compositional differences between such plant-based materials and animal-derived materials, these proteins can impart a bitter taste.

[0122] Thus, in certain aspects, the present disclosure provides a flavored product comprising a plant-based material (e.g., plant-based starch, plant-based protein, or a combination thereof) and TM1 or a edible salt thereof. In some embodiments, the flavored product comprises TM1 or a edible salt thereof and a plant protein such as pea protein, soy protein, potato protein, or any combination thereof. In some further embodiments, the flavored product can comprise any of the combinations of characteristics described above for ingestible compositions containing TM1 or a edible salt thereof. In some embodiments, the flavored product is a beverage such as soy milk, almond milk, rice milk, oat milk, a protein drink, a meal replacement drink, or other similar product. In some other embodiments, the flavored product is a meat replacement product such as a plant-based chicken product (e.g., plant-based chicken nuggets), a plant-based beef product (e.g., plant-based burgers), or the like. In some other embodiments, the flavored product is a protein powder, a meal replacement powder, a plant-based creamer for coffee or tea, or the like. In certain further embodiments, any such product contains additional ingredients and has additional characteristics typically used in the preparation and / or manufacture of such products. For example, such TM1 or its edible salts may be combined with other flavors and taste modifiers, or even encapsulated in certain materials, according to techniques known in the relevant art. Suitable concentrations of TM1 or its edible salts are described above.

[0123] In some embodiments, the flavored product comprises one or more plant-based proteins that impart a bitter taste that is at least partially reduced by the use of TM1 in the product, including, but not limited to, pea protein, soy protein, canola (rapeseed) protein, potato protein, chickpea protein, mycoprotein, algae protein, faba bean protein, sunflower protein, wheat protein, etc.

[0124] In some alternative embodiments similar to the previous embodiment, algal or fungal proteins or starches are used instead, as are oat proteins, potato proteins, etc. In some embodiments, these flavored products also include fiber to provide texture to the product. Fibers suitable for use include, but are not limited to, psyllium fiber, pea fiber, potato fiber, curdlan, soluble corn fiber (dextran and / or maltodextrin), citrus fiber, and combinations thereof. In such products, TM1 can be introduced in any suitable manner. In some embodiments, TM1 is incorporated into a flavored emulsion, such as a water-in-oil emulsion, along with other flavoring ingredients. [Example]

[0125] The following examples are included to further illustrate the present invention. Of course, the examples should not be construed as specifically limiting the invention. Variations of these examples within the scope of the claims are within the purview of one of ordinary skill in the art and are considered to be within the scope of the invention described and claimed herein. The reader will recognize that one of ordinary skill in the art armed with this disclosure will be able to make and use the invention without the need for exhaustive examples.

[0126] Example 1 - Enhancing the umami of MSG A series of test and comparative samples were prepared. The comparative sample (C) contained 0.3% sodium chloride by weight and 0.05% MSG by weight. Two test samples were prepared. Each test sample contained the same amount of sodium chloride and MSG as the comparative sample, plus 2 ppm TM1 (sample S1) or 5 ppm TM1 (sample S2). Panelists were asked to rate the intensity of specific sensory characteristics of the samples on a scale of 0 to 10, with higher numbers indicating higher intensity. The average results are shown in Table 1. Nested asterisks for the results of S1 or S2 indicated statistically significant differences from C. [Table 1]

[0127] Example 2 - Flavor modification of chicken broth A series of test and comparison samples were prepared. The comparison sample (C) was a standard reconstituted chicken broth solution containing 0.7% sodium chloride and 0.04% MSG by weight. Two test samples were prepared. Each test sample contained the same amounts of chicken broth, sodium chloride, and MSG as the comparison sample, plus 3 ppm TM1 (sample S1) or 5 ppm TM1 (sample S2). Panelists were asked to rate the intensity of specific sensory characteristics of the samples on a scale of 0 to 10, with higher numbers indicating higher intensity. The average results are shown in Table 2. Nested asterisks for the results of S1 or S2 indicated statistically significant differences from C. [Table 2]

[0128] Example 3 - MSG Reduction in Crisps Test and comparative samples were prepared. The comparative sample (Sample C) was a standard potato crisp with 2% by weight flavorings (sour cream and onion), 0.03% by weight MSG, and 0.008% by weight purine ribonucleotides. This reflects a 75% reduction in the standard amount of MSG used in such products (0.12% by weight). Each test sample contained the same amounts of flavorings, MSG, and purine ribonucleotides as the comparative sample, plus 5 ppm of TM1 (Sample S1). Panelists were asked to rate the intensity of specific sensory characteristics of the samples on a scale of 0 to 10, with higher numbers indicating higher intensity. Average results are shown in Table 3. Nested asterisks for the results of S indicated statistically significant differences from C. [Table 3]

[0129] Example 4 - MSG Reduction in Vegan Chicken Nuggets Test and comparative samples were prepared. The comparative sample (Sample C) was a standard soy-based vegan chicken nugget with 1.68% by weight flavoring (chicken), 0.4% by weight MSG, and 0.03% by weight purine ribonucleotides. Each test sample contained the same amounts of flavoring, MSG, and purine ribonucleotides as the comparative sample, plus 5 ppm of TM1 (Sample S1). Panelists were asked to rate the intensity of specific sensory attributes of the samples on a scale of 0 to 10, with higher numbers indicating higher intensity. Average results are shown in Table 4. Nested asterisks for the results of S indicated statistically significant differences from C. [Table 4]

Claims

1. 1. Use of a flavor modifying compound to enhance the palatability of an ingestible composition, wherein the flavor modifying compound is a compound represented by formula (I): 【Chemistry 1】 or a edible acceptable salt thereof, The use wherein the flavor modifying compound enhances the umami taste of the ingestible composition without enhancing the saltiness of the ingestible composition.

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

3. The use according to claim 2, wherein the umami substance is glutamate, purine ribonucleotides, yeast extract, or any combination thereof.

4. The use according to claim 3, wherein the umami substance is a purine ribonucleotide, a yeast extract, or any combination thereof.

5. The use according to any one of claims 1 to 4, wherein the ingestible composition comprises non-animal protein.

6. 6. The use according to claim 5, wherein the non-animal protein is pea protein, soy protein, potato protein, chickpea protein, bean protein, sunflower protein, or any combination thereof.

7. 1. A method for enhancing the palatability of an ingestible composition, comprising introducing a flavor modifying compound into said ingestible composition, said flavor modifying compound having a structure represented by formula (I): 【Chemistry 2】 or a edible acceptable salt thereof, The method, wherein the flavor modifying compound enhances the umami taste of the ingestible composition without enhancing the saltiness of the ingestible composition.

8. The method of claim 7 , wherein the ingestible composition comprises an umami tastant.

9. 9. The method of claim 8, wherein the umami substance is glutamate, purine ribonucleotides, yeast extract, or any combination thereof.

10. 10. The method of claim 9, wherein the umami substance is a purine ribonucleotide, a yeast extract, or any combination thereof.

11. The method of any one of claims 7 to 10, wherein the ingestible composition comprises non-animal protein.

12. 12. The method of claim 11, wherein the non-animal protein is pea protein, soy protein, potato protein, chickpea protein, pea protein, sunflower protein, or any combination thereof.

13. 1. An ingestible composition comprising an umami tastant and a flavor modifying compound, wherein the flavor modifying compound is a compound of formula (I): 【Transformation 3】 or a edible acceptable salt thereof, the concentration of the flavor modifying compound in the ingestible composition ranges from 0.1 ppm to 500 ppm, based on the total weight of the ingestible composition; The ingestible composition, wherein the umami substance is a purine ribonucleotide, a yeast extract, or any combination thereof.

14. 14. The ingestible composition of claim 13, further comprising glutamate.

15. A flavored product comprising the ingestible composition of claim 13 or 14.

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