Ribonucleotide-rich yeast extract and its use to mask undesirable flavors and aromatic notes.

Abstract

The present invention relates to a novel yeast extract containing 25% to 55% by weight of 5'-ribonucleotides, including 5% to 20% by weight of adenosine 5'-monophosphate (5'-AMP) and 5% to 20% by weight of guanosine 5'-monophosphate (5'-GMP), with a 5'-AMP / 5'-GMP ratio ranging from 0.85 to 1.25. The weight percentages are expressed relative to the weight of the dry matter of the yeast extract. The present invention also relates to the use of such extracts to mask the bitter and sour flavors and undesirable notes of sweeteners and proteins, as well as undesirable metallic notes, in products, and to methods for masking these flavors and notes.

Description

Technical Field

[0001] The present invention relates to a novel yeast extract rich in 5'-ribonucleotides, its use for masking undesirable tastes and undesirable aroma notes, and a method for masking undesirable tastes and undesirable aroma notes in products.

Background Art

[0002] The perception of the taste of a food or substance is the product of multiple mechanisms and is the result of taste, aroma, and trigeminal sensation. The taste of a food is also called flavor. When a food is placed in the mouth, chewing releases volatile and non-volatile components, each of which has various effects on taste.

[0003] Non-volatile components via taste receptor cells of the taste system are the cause of taste. There are only five basic tastes: sour, bitter, sweet, salty, and umami.

[0004] Volatile components are then detected via receptor cells of the olfactory system, known as the retronasal pathway, and cause aroma. Unlike taste, there are a wide variety of aromas that can be the result of several molecules.

[0005] Finally, both volatile and non-volatile components are detected by the nerve endings of the trigeminal nerve in the mouth or nasal cavity. This detection produces a very diverse range of sensations such as spiciness, astringency, high temperature, or low temperature.

[0006] Thus, the perception of the taste of a food or substance is a complex phenomenon through taste, aroma, and trigeminal sensation.

[0007] Despite this complexity, in certain applications, particularly in food or pharmaceutical applications, it may be necessary to be able to mask certain aroma tastes or notes.

[0008] As a result, manufacturers have developed solutions over the years to enhance or mask certain tastes or aromas in products intended for consumption. In fact, it is necessary to enhance certain tastes without increasing the amount of non-volatile compounds that cause these tastes, while masking other tastes, especially undesirable ones.

[0009] Regarding flavor enhancement, a good example is sweetness; increasing the sugar content of food to enhance its perception would be unacceptable from a health consequences standpoint. This is why alternative solutions have been developed to improve product perception without increasing the sugar content of the product.

[0010] For example, Patent Document 1 describes the use of an agent for enhancing sweetness in foods containing sweeteners. In particular, the agent is a yeast extract containing 1-15% by weight of sodium 5'-inosinate and / or sodium 5'-adenylate, 1-15% by weight of sodium 5'-guanylate, 1-15% by weight of sodium 5'-uridylate, 1-15% by weight of sodium 5'-cytidylate, and 1-20% by weight of sodium glutamate, where the weight percentages are given relative to the weight of the yeast extract. The drawback of these yeast extracts is that they only enhance sweetness and therefore do not offer the possibility of masking certain tastes and / or aromatic notes in products where the aforementioned taste or note is harmful.

[0011] Certain ingredients used in the manufacture or preservation of food are not necessarily neutral and therefore leave an undesirable taste or aftertaste in the mouth. Similarly, certain products themselves have a taste that may need to be reduced in intensity. Interestingly, yeast extracts can also be used to mask undesirable tastes or aroma notes.

[0012] Patent document 2 describes the use of yeast extracts in artificial sweetener-based compositions to mask sweetener notes. The yeast extracts contain free amino acids and 5'-ribonucleotides in a free amino acid / 5'-ribonucleotide ratio of less than 3.5. Masking of sweetener notes is obtained with two specific yeast extracts: the first extract contains 13% by weight of 5'-ribonucleotides with 6.5% by weight of 5'-IMP and 5'-GMP, and the second extract contains 8.5% by weight of 5'-ribonucleotides with 4.3% by weight of 5'-IMP and 5'-GMP. While these extracts can mask notes, it is advantageous that they only mask sweetener notes, making other masking available.

[0013] Patent document 3 describes a method for preparing a composition that can be used to increase and / or enhance the taste and aroma of food, but can also be used to mask the bitterness produced by artificial sweeteners. The composition comprises a yeast extract having 15 to 55% by weight of 5'-ribonucleotides, the percentages being expressed in relation to the non-NaCl dry weight of the composition. The description in this document also identifies that the amount of guanosine 5'-monophosphate (5'-GMP) in the composition is preferably greater than the sum of the amounts of adenosine 5'-monophosphate (5'-AMP) and inosine 5'-monophosphate (5'-IMP), because 5'-GMP is more effective than 5'-IMP in improving taste perception.

[0014] Yeast extracts can also be used to shield against metallic notes from certain salt substitutes. For example, Patent Document 4 describes using a yeast extract containing at least 30% by weight of 5'-ribonucleotides to shield against metallic notes produced by salt substitutes in cereal products. This effect is particularly obtained with a 5'-ribonucleotide-rich yeast extract containing at least 20% by weight of 5'-GMP and 5'-IMP. Percentages are given in relation to the non-NaCl dry weight of the composition.

[0015] Therefore, with regard to food applications, yeast extracts can be used both to enhance the flavor present in a product and to mask undesirable notes. This difference in applications is particularly explained by the complexity and diversity of compounds contained in yeast extracts, which thus makes it especially difficult to obtain novel extracts with specific properties. Similarly, as described above, taste perception is governed by a complex mechanism involving several sensory systems and a wide variety of compounds. All of this perhaps explains why manufacturers only develop yeast extracts that produce one type of masking, for the purpose of masking undesirable tastes and aroma notes. [Prior art documents] [Patent Documents]

[0016] [Patent Document 1] European Patent No. 1080645 [Patent Document 2] International Publication No. 2003 / 063613 [Patent Document 3] International Publication No. 2005 / 0067734 [Patent Document 4] International Publication No. 2008 / 0068155 [Overview of the project] [Problems that the invention aims to solve]

[0017] Therefore, there is a need for novel yeast extracts that can produce several types of shielding without altering their composition and without introducing undesirable flavors into the products in which they are incorporated. In fact, the flavor of a product is the result of a delicate balance. Thus, producing several types of shielding with a single extract without altering the perception of taste in the mouth was far from obvious. [Means for solving the problem]

[0018] Therefore, it is due to the applicant's credit that, as a result of extensive research, they have succeeded in developing a specific yeast extract, which possesses the combined properties of masking undesirable taste and aroma notes that have never been achieved before. The yeast extract thus developed has very specific applications in the manufacture of food, pharmaceutical, or nutritional supplement or fragrance products.

[0019] Accordingly, the present invention relates to a novel yeast extract containing 25-55% by weight of 5'-ribonucleotides, including 5-20% by weight of adenosine 5'-monophosphate (5'-AMP) and 5-20% by weight of guanosine 5'-monophosphate (5'-GMP), in a 5'-AMP / 5'-GMP ratio in the range of 0.85-1.25, where the weight percentage is expressed relative to the dry weight of the yeast extract and calculated considering the disodium heptahydrate form of 5'-ribonucleotides. The present invention also relates to the use of such yeast extracts to mask bitterness and sourness, as well as undesirable sweetener, protein, and metallic aromatic notes in a product.

[0020] Throughout the specification, and for clarity, weight percentages are always expressed relative to the dry weight of the yeast extract, unless the context allows for clear identification of the opposite.

[0021] Within the scope of the present invention, taste shielding involves reducing or completely eliminating the perception of taste in a product, while off-note shielding involves reducing or completely eliminating the perception of aroma or aromatic notes.

[0022] The yeast extract according to the present invention is particularly noteworthy for its ability to mask both bitterness and sourness in the product, as well as undesirable sweetener, protein, and metallic aromatic notes, without altering the overall perception of the product's taste. In fact, the yeast extract used in accordance with the present invention does not produce the broth notes, yeast aromatic notes, or umami (classified under the expression "yeast-like taste") that are generally characteristic of these extracts.

[0023] Within the meaning of the present invention, the term product refers to both food, medicine or dietary supplements, as well as flavor preparations that can be used for food, medicine or dietary supplement applications.

[0024] Food products within the meaning of the present invention can be regarded as any substance that provides nutrition to living organisms, especially humans. Therefore, food products can be in any form, solid or liquid. By way of example, food products may be prepared dishes, jams, fermented beverages such as wine or beer, energy drinks, or protein drinks for sports. The

[0025] Medicines within the meaning of the present invention refer to any pharmaceutical substance intended to be ingested by humans, such as drugs.

[0026] Quite surprisingly, the inventors have found that a yeast extract having 25 - 55% by weight of 5'-ribonucleotides, containing specific amounts of 5'-AMP and 5'-GMP in a 5'-AMP / 5'-GMP ratio of 0.85 - 1.25, when used in the preparation of products, masks bitterness and sourness, as well as unwanted sweeteners, proteins and metallic flavor notes. This effect is significantly achieved without the need to convert 5'-AMP to 5'-IMP, as is commonly done in the prior art, when using a yeast extract rich in 5'-ribonucleotides as a sweetener note masking agent.

[0027] Generally, yeast extract is a known product. According to the present invention, yeast extract means the soluble fraction obtained after enzymatic hydrolysis of yeast cells. Also according to the present invention, yeast extract is preferably the soluble fraction obtained after autolysis of the yeast cells, that is to say after enzymatic hydrolysis by only endogenous yeast enzymes. Hydrolysis of yeast cells can also be carried out by exogenous enzymes, that is to say by adding additional enzymes such as proteases.

[0028] Preferably, the yeast extract is separated from the insoluble portion of the yeast cells. Yeast extracts separated in this way offer the advantage of better preservation without the appearance of aromatic notes due to oxidation of membrane lipids in the insoluble portion.

[0029] The yeast extract according to the present invention can be obtained from any yeast. Preferably, the yeast strain used to prepare the extract according to the present invention belongs to the genera Saccharomyces, Kluyveromyces, or Candida (also known as Pichia or Lindnera). Preferably, the yeast strain used to prepare the extract belongs to the genus Saccharomyces, more specifically to the species Saccharomyces cerevisiae.

[0030] The 5'-ribonucleotide-rich yeast extract according to the present invention can be obtained by methods known to those skilled in the art, for example, by the method described on pages 382-385 of the reference work "Yeast Technology" by G. Reed and TW Nagodawithana, 2nd edition (Van Nostrand Reinhold, ISBN 0-442-31892-8). In particular, it is known that 5'-nucleotide-rich yeast extracts can be prepared by enzymatic hydrolysis of yeast in the presence of 5'-phosphodiesterase accompanied by inactivation of endogenous yeast phosphatases and nucleases. Yeast extracts containing the following 5'-ribonucleotides can be obtained in this way: 5'-GMP, 5'-UMP, 5'-CMP, and 5'-AMP.

[0031] Among known suitable methods for producing 5'-ribonucleotide-rich yeast derivatives, the following can be cited: U.S. Patent No. 4810509 describes a method for producing a 5'-nucleotide-rich yeast extract, comprising the steps of (1) heating a yeast suspension to 55°C to 70°C, (2) autolysizing yeast cells at pH 8 to 10, (3) adjusting the pH of the autolysized yeast suspension to 5 to 7, (4) heating the suspension to 90°C or higher, (5) removing insoluble substances from the heated suspension, and (6) recovering a yeast extract containing 5'-nucleotides.

[0032] The method according to European Patent No. 0299078 consists of the steps of heating a yeast suspension containing a large amount of RNA to 80°C to 120°C (destruction of ribonuclease), then extracting the RNA by alkaline treatment, and cleaving the RNA into 5'-nucleotides by the action of 5'-phosphodiesterase.

[0033] The method according to International Publication No. 02 / 067959 comprises the step of preparing a yeast derivative by autolysis carried out at a temperature above 35°C, for example, 35–70°C, preferably 50–60°C. The yeast is preferably hydrolyzed with one or more proteases during or after autolysis. Optionally, the product may be centrifuged, and further steps of ultrafiltration of the supernatant may also be performed.

[0034] Therefore, those skilled in the art can adapt known methods to obtain a yeast extract containing 25-55% by weight of 5'-ribonucleotides, with 5-20% by weight of 5'-AMP and 5-20% by weight of 5'-GMP, at a 5'-AMP / 5'-GMP ratio of 0.85-1.25.

[0035] Those skilled in the art also know that yeast extracts containing 25-55% by weight of ribonucleotides, including 5-20% by weight of 5'-AMP and 5-20% by weight of 5'-GMP, can be obtained by adding isolated or chemically synthesized 5'-ribonucleotides to a yeast extract containing less than 25% by weight of 5'-ribonucleotides. These yeast extracts are also part of the present invention. Products obtained by adding chemically synthesized 5'-ribonucleotides are not necessarily preferred because the products prepared from such yeast extracts must be labeled as containing chemical additives.

[0036] Therefore, the yeast extract according to the present invention is naturally rich in 5'-ribonucleotides and / or can be enriched by adding 5'-ribonucleotides, the 5'-ribonucleotides of which are preferably obtained from yeast.

[0037] In the context of the present invention, the term "5'-ribonucleotide" refers to the 5'-nucleotide itself, as well as its hydrates and other physiologically acceptable forms, such as the disodium heptahydrate form. In particular, the 5'-ribonucleotides according to the present invention are guanosine 5'-monophosphate (5'-GMP), adenosine 5'-monophosphate (5'-AMP), uridine 5'-monophosphate (5'-UMP), or cytidine 5'-monophosphate (5'-CMP), and inosine 5'-monophosphate (5'-IMP). Inosine 5'-monophosphate (5'-IMP) can be obtained, in particular, by converting 5'-AMP with the enzyme 5'-adenylate deaminase (AMP deaminase).

[0038] In a particularly preferred embodiment, the 5'-ribonucleotide does not contain inosine 5'-monophosphate (5'-IMP). According to this embodiment, the yeast extract according to the present invention is therefore free of 5'-IMP.

[0039] "Yeast extract rich in 5'-ribonucleotides" means a yeast extract containing 25-55% by weight of 5'-ribonucleotides, calculated based on the dry weight of the yeast extract and considering the disodium heptahydrate form. Preferably, the yeast extract contains 30-55% by weight of 5'-ribonucleotides based on the dry weight of the yeast extract, and most specifically, 35-55% by weight of 5'-ribonucleotides based on the dry weight of the yeast extract.

[0040] Of the 25-55% by weight of 5'-ribonucleotides, 5-20% by weight is 5'-AMP and 5-20% by weight is 5'-GMP. Preferably, of the 25-55% by weight of 5'-ribonucleotides, 8-16% by weight is 5'-AMP and 8-16% by weight is 5'-GMP, and more preferably, 9-14% by weight is 5'-AMP and 9-14% by weight is 5'-GMP.

[0041] Particularly advantageous, the yeast extract contains 40–55% by weight of 5'-ribonucleotides, of which about 10% by weight is 5'-AMP and about 10% by weight is 5'-GMP. The yeast extract according to the present invention also contains less than 15% by weight of 5'-CMP, preferably less than 12% by weight of 5'-CMP, and most specifically less than 9% by weight of 5'-CMP. The weight percentages are expressed in relation to the dry weight of the yeast extract and were calculated considering the disodium heptahydrate form of 5'-ribonucleotides.

[0042] In the yeast extract of the present invention, the 5'-AMP / 5'-GMP ratio is 0.85 to 1.25. Preferably, the 5'-AMP / 5'-GMP ratio is 0.90 to 1.15, more preferably 0.95 to 1.10, more preferably 0.98 to 1.05, and most specifically, the 5'-AMP / 5'-GMP ratio is about 1.00.

[0043] The yeast extract according to the present invention also has a free amino acid content of 0% to 20%, preferably 1% to 10%, and a total amino acid content of 25% to 55%, preferably 35% to 45%.

[0044] The yeast extract according to the present invention may be in a form known to those skilled in the art. Preferably, the yeast extract is in the form of a dry extract.

[0045] According to certain embodiments, the yeast extract according to the present invention may be in powder or liquid form. Preferably, the yeast extract is in powder form.

[0046] According to another specific embodiment, the yeast extract according to the present invention may be diluted in a physiologically acceptable carrier or excipient. A physiologically acceptable carrier or excipient is an aromatically neutral carrier or excipient suitable for administration to humans. Examples of physiologically acceptable carriers or excipients include maltodextrin, triacetin, propylene glycol, vegetable glycerin, glycerol, soluble fiber, yeast derivatives such as yeast extract, bark and autolysates, or fats such as palm oil.

[0047] Another subject of the present invention relates to the use of the yeast extract defined above for the shielding of bitterness and sourness in products, as well as undesirable sweeteners, proteins, and metallic notes.

[0048] Within the meaning of the present invention, the product may also be a food, a pharmaceutical or nutritional supplement or an aromatic preparation.

[0049] The yeast extract used in accordance with the present invention contains 25 to 55% by weight of 5'-ribonucleotides based on the dry weight of the yeast extract. Preferably, the yeast extract contains 30 to 55% by weight of 5'-ribonucleotides and, most specifically, 35 to 55% by weight of 5'-ribonucleotides based on the dry weight of the yeast extract.

[0050] Of the 25-55% by weight of 5'-ribonucleotides, 5-20% by weight is 5'-AMP and 5-20% by weight is 5'-GMP. Preferably, of the 25-55% by weight of 5'-ribonucleotides, 8-16% by weight is 5'-AMP and 8-16% by weight is 5'-GMP, and more preferably, 9-14% by weight is 5'-AMP and 9-14% by weight is 5'-GMP.

[0051] Particularly advantageous is that the yeast extract contains 40–55% by weight of 5'-ribonucleotides, of which about 10% by weight is 5'-AMP and about 10% by weight is 5'-GMP.

[0052] In the yeast extract of the present invention, the 5'-AMP / 5'-GMP ratio is 0.85 to 1.25. Preferably, the 5'-AMP / 5'-GMP ratio is 0.90 to 1.15, more preferably 0.95 to 1.10, more preferably 0.98 to 1.05, and most specifically, the 5'-AMP / 5'-GMP ratio is about 1.00.

[0053] The yeast extract used in accordance with the present invention also comprises less than 15% by weight of 5'-CMP, preferably less than 12% by weight of 5'-CMP, and most specifically less than 9% by weight of 5'-CMP, the weight percentages of which are also expressed in relation to the dry weight of the yeast extract.

[0054] In a particularly preferred embodiment, the yeast extract according to the present invention does not contain 5'-IMP.

[0055] The yeast extract according to the present invention also has a free amino acid content of 0% to 20%, preferably 1% to 10%, and a total amino acid content of 25% to 55%, preferably 35% to 45%.

[0056] The amount of yeast extract present in a food product can range from 10 ppm to 1000 ppm. Preferably, the amount of yeast extract is 10 ppm to 500 ppm, more preferably 50 ppm to 200 ppm, and most specifically about 100 ppm. Surprisingly, when the amount of yeast extract exceeds 1000 ppm, the yeast extract no longer produces various shielding effects; on the contrary, it increases taste and undesirable notes.

[0057] According to certain embodiments, the yeast extract used in accordance with the present invention may be in powder or liquid form. Preferably, the yeast extract is in powder form.

[0058] According to another specific embodiment, the yeast extract used in accordance with the present invention may be diluted in a physiologically acceptable carrier or excipient. A physiologically acceptable carrier or excipient is an aromatically neutral carrier or excipient suitable for administration to humans. Examples of physiologically acceptable carriers or excipients include maltodextrin, triacetin, propylene glycol, vegetable glycerin, glycerol, soluble fiber, yeast derivatives such as yeast extract, bark and autolysates, or fats such as palm oil.

[0059] Specifically, the use of the yeast extract according to the present invention enables the shielding of bitter and sour flavors, as well as undesirable sweeteners, proteins, and metallic notes in food or pharmaceutical products. Thus, the yeast extract provides several shieldings, in contrast to those previously known.

[0060] The use according to the present invention is also particularly advantageous in that, when the yeast extract is incorporated into a food product or pharmaceutical product in the recommended amount, it does not produce the broth notes, aromatic notes, or umami that are generally characteristic of yeast extracts.

[0061] As described above, a food product can be considered any substance that provides nutrition to a living organism, especially a human, and may be in solid or liquid form. For example, a food product may be a prepared dish, jam, a fermented beverage such as wine or beer, an energy drink, or a sports protein drink.

[0062] Similarly, "pharmaceutical product" refers to any pharmaceutical substance, such as drugs, that is intended to be ingested by humans.

[0063] The concept of shielding in a product refers to the fact that the presence of the yeast extract according to the present invention in the product reduces or even completely eliminates undesirable tastes and notes. Therefore, shielding according to the present invention is understood as the absence of, or at least a reduction thereof, of the said tastes and notes. The absence or reduction of undesirable tastes and notes is demonstrated by human sensory perception, as other methods, such as the use of an electronic tongue, do not allow for the precise detection of specific shielding. In fact, current detection methods do not adequately represent the human perceptual mechanism, as it depends on a number of factors, some of which are not simply physiological.

[0064] Another subject of the present invention relates to methods for masking bitterness and sourness, as well as undesirable notes of sweeteners, proteins, and metals in a product.

[0065] The shielding process according to the present invention includes the following steps: - A step of providing a yeast extract as defined above, - A step of incorporating the yeast extract into the product.

[0066] The method according to the present invention makes it possible to mask bitter and sour flavors, as well as undesirable sweeteners, proteins, and metallic notes in a product. For example, the product may be a food, a pharmaceutical or dietary supplement, or an aromatic preparation. Exemplary food products include prepared dishes, jams, fermented beverages such as wine or beer, energy drinks, or sports protein drinks. Exemplary pharmaceutical products are drugs.

[0067] According to the method of the present invention, the provided yeast extract contains, in particular, 25 to 55% by weight of 5'-ribonucleotides, including 5 to 20% by weight of adenosine 5'-monophosphate (5'-AMP) and 5 to 20% by weight of guanosine 5'-monophosphate (5'-GMP), in a 5'-AMP / 5'-GMP ratio in the range of 0.85 to 1.25.

[0068] The inclusion step is a step known to those skilled in the art, and in particular, consists of applying and / or mixing a yeast extract into the product. Therefore, this inclusion step can be carried out both during and after the production of the product, and can be carried out at high or low temperatures.

[0069] The amount of yeast extract to be included can be between 10 ppm and 1000 ppm. Preferably, the amount of yeast extract to be included is between 10 ppm and 500 ppm, more preferably between 50 ppm and 200 ppm, and most specifically around 100 ppm. Surprisingly, when the amount of yeast extract to be included exceeds 1000 ppm, there is no longer any masking of bitterness and sourness; on the contrary, these tastes become more pronounced in the product.

[0070] According to certain embodiments, the yeast extract provided according to the first step of the method of the present invention may be in powder form or liquid form. Preferably, the yeast extract is in powder form.

[0071] According to another specific embodiment, the yeast extract provided according to the first step of the method of the present invention may be diluted in a physiologically acceptable carrier or excipient. A physiologically acceptable carrier or excipient is an aromatically neutral carrier or excipient suitable for administration to humans. Examples of physiologically acceptable carriers or excipients include maltodextrin, triacetin, propylene glycol, vegetable glycerin, glycerol, soluble fiber, yeast derivatives such as yeast extract, bark and autolysates, or fats such as palm oil.

[0072] The present invention will be better understood with the help of the following examples, which are purely illustrative and not intended to limit the scope of the invention in any way. [Examples]

[0073] A panel of seven experts conducted comparative sensory tests on products arbitrarily prepared from the yeast extract according to the present invention. Example 1: Shielding of undesirable sweetener notes In this example, the shielding of undesirable sweetener notes by the yeast extract according to the present invention was demonstrated in jam and iced tea.

[0074] Yeast extract: Two yeast extracts were prepared. The first (EXL1) is a 5'-ribonucleotide-rich yeast extract according to the present invention, containing 10-15% by weight of 5'-AMP and 5'-GMP with a 5'-AMP / 5'-GMP ratio of 0.98. EXL1 is prepared from a yeast strain of the species Saccharomyces cerevisiae. The yeast strain is first subjected to heat shock at a temperature above 75°C before the enzyme, phosphodiesterase, is added at a pH of 4.5-7.5. The strain is then subjected to hydrolysis at a temperature of 40-70°C for 8-24 hours, followed by a separation step. The supernatant is then collected, concentrated, and dried to obtain the extract EXL1 according to the present invention.

[0075] The second extract (EXL2) is a commercially available yeast extract sold by the applicant under the name Springer® 2020. This extract differs from the yeast extract according to the present invention, particularly in that it does not contain 5'-AMP, and is therefore used for comparative purposes.

[0076] The amounts of various 5'-ribonucleotides in the yeast extract are listed in Table 1 below:

[0077] [Table 1]

[0078] Food products used to demonstrate shielding: - Product 1 (control): Gerble® commercial apricot jam containing 0.03-0.04% sucralose as a sweetener. Percentages are expressed relative to the total weight of the jam. - Product 2 (comparison): Commercially available Gerble® apricot jam uniformly mixed with 100 ppm EXL2. - Product 3: Gerble® commercial apricot jam uniformly mixed with 100 ppm EXL1. - Product 4: Gerble® commercial apricot jam uniformly mixed with 2000 ppm EXL1. - Product 5 (control): Stevia-based iced tea containing 0.035% stevioside as a sweetener. Percentages are expressed relative to the total weight of the beverage. - Product 6 (comparison): Stevia-based iced tea uniformly mixed with 100 ppm EXL2. - A stevia-based iced tea uniformly mixed with product 7:100ppm EXL1.

[0079] The compositions of products 5, 6, and 7 are shown in Table 2 below:

[0080] [Table 2]

[0081] Next, the products were submitted to a panel of experts for comparative sensory analysis. Each expert tasted the control product for a blind comparison with the product containing yeast extract. For the product containing yeast extract, the panel members were asked to determine whether or not there was an aromatic note of yeast. The results are as follows: Product 1: The apricot aroma is prominent, and there are notes of acidity and sweetness in the mouth. Product 2: The apricot aroma is still prominent, the sweetness is less pronounced, the acidity in the mouth is more pronounced than in product 1, and the sweetener notes are less prominent but still present. Panel experts confirmed the yeast aroma notes. Product 3: The apricot aroma, as well as the sweetness, is more pronounced, and no sweetener notes are detected. The panel experts noted the absence of yeast aroma notes. Product 4: The apricot aroma remains prominent, and there are notes of sweetener. The panel experts also confirm the aroma notes of yeast. Product 5: The presence of a pronounced sweetness, fruity aroma, and sweetener notes is recorded as persisting even after swallowing. Product 6: The sweetness is less pronounced, and the sweetener notes are less noticeable but still present. The panel experts confirmed the yeast aroma notes in the iced tea. Product 7: A less pronounced sweetness and a slight acidity. No sweetener notes. The panel of experts did not detect any yeast aroma notes in the iced tea.

[0082] The absence of sweetener notes detected by a panel of experts clearly demonstrates the shielding capacity of the yeast extract according to the present invention, which is also advantageous in that the yeast aroma notes are not present in the food product. Similarly, comparative product 4 demonstrates the importance of the proportion of the yeast extract according to the present invention in obtaining shielding of sweetener notes. In fact, the shielding is not obtained when the proportion is too high.

[0083] Example 2: Bitterness Shielding In this embodiment, the masking of bitter aftertaste by the yeast extract according to the present invention was demonstrated in caramel sauce.

[0084] Yeast extract: Two yeast extracts were prepared and used. These are the same extracts (EXL1 and EXL2) as in Example 1 above.

[0085] Food products used to demonstrate shielding: - Product 8 (control): Vahine (registered trademark) commercially available caramel sauce. - Product 9 (comparison): Vahine® commercial caramel sauce uniformly mixed with 100 ppm EXL2. - Vahine® commercial caramel sauce uniformly mixed with product 10:100ppm EXL1.

[0086] Following the same protocol as in Example 1, each product was submitted to an expert panel for comparative sensory analysis, and the results are as follows: Product 8: A prominent caramel aroma, a burning aroma, and very noticeable sweetness and bitterness. Product 9: The caramel aroma is still prominent compared to product 8, the sweetness is still prominent, and the bitterness is similarly present. Furthermore, the panel experts identified the aroma notes of yeast. Product 10: The caramel aroma is still more pronounced than in product 8, and the sweetness is more pronounced in the mouth. On the other hand, experts have noted the absence of bitterness and yeast aroma notes.

[0087] Therefore, a study by a panel of experts demonstrates that the yeast extract according to the present invention produces a product that has a more pronounced sweetness in the mouth than the original product, while masking bitterness and without generating any yeast aroma notes in the food product.

[0088] Example 3: Shielding of undesirable protein notes (a) Pea protein solution In this example, the shielding of protein notes by the yeast extract according to the present invention was demonstrated in protein water.

[0089] Yeast extract: Two yeast extracts were prepared. These are the same extracts (EXL1 and EXL2) as in Example 1 above.

[0090] Foods used to demonstrate shielding: - Product 11 (control): A 3% solution of Peatex® pea protein in water. - Product 12 (Comparative): A 3% solution in water, homogeneously mixed with 50 ppm EXL2 of Peatex® pea protein. - Product 13: A 3% solution in water, homogeneously mixed with 50 ppm EXL1 of Peatex® pea protein.

[0091] Following the same protocol as in the previous example, each product was submitted to a panel of experts for comparative sensory analysis, and the results are as follows: Product 11: The presence of a bitter solution, undesirable pea protein notes, and undesirable metallic notes. Product 12: The solution was still bitter, with a noticeable metallic note, and the undesirable pea protein note was only slightly reduced. Panel experts confirmed the yeast's aromatic note. Product 13: The solution showed less bitterness than the control, a substantial reduction in the inconspicuous, undesirable metallic notes, and the undesirable pea protein notes. Panel experts noted the absence of yeast aroma notes.

[0092] Therefore, the results of sensory studies demonstrate the protein note-blocking properties. Indeed, when the yeast extract (EXL1) according to the present invention is added, the undesirable protein note is clearly reduced, and also advantageously, the bitterness is reduced, but the yeast aroma note does not develop.

[0093] (b) "Chicken in Tomato Sauce" vegan product. The shielding of protein notes by the yeast extract according to the present invention was also demonstrated in the "Chicken in Tomato Sauce" vegan product.

[0094] Yeast extract: Two yeast extracts were prepared. These are the same extracts (EXL1 and EXL2) as in Example 1 above.

[0095] Food products used to demonstrate shielding: - Product 14 (control): Canned prepared food based on Trutex® 1501 textured wheat protein (MGP component). - Canned prepared dishes based on Trutex® 1501 textured wheat protein, uniformly mixed with Product 15:100 ppm EXL1.

[0096] The compositions of products 14 and 15 are shown in Table 3 below:

[0097] [Table 3]

[0098] The composition was canned and sterilized at 121°C for 12 minutes.

[0099] Following the same protocol as in the previous example, each product was submitted to a panel of experts for comparative sensory analysis, and the results are as follows: Product 14: The presence of undesirable plant protein notes and undesirable metallic notes. Product 15: A significant decrease in the vegetable protein after-note. Panel experts noted the absence of yeast aromatic notes.

[0100] Therefore, this sensory study again demonstrates the shielding properties of the extract according to the present invention. Indeed, the addition of the yeast extract (EXL1) according to the present invention substantially reduces plant protein aroma notes and undesirable metallic notes, but does not produce yeast aroma notes.

[0101] Example 4: Shielding of undesirable metallic notes In this example, the shielding of metal notes by the yeast extract according to the present invention was detected in a high potassium chloride (KCl) soup.

[0102] Yeast extract: Two yeast extracts were prepared. These are the same extracts (EXL1 and EXL2) as in Example 1 above.

[0103] Food products used to demonstrate shielding: - Product 16 (control): Campbell's® commercially available tomato soup containing 0.25% KCl. - Product 17 (comparative): Campbell's® commercial tomato soup uniformly mixed with 100 ppm EXL2. - Campbell's® commercially available tomato soup, uniformly mixed with 18:100 ppm EXL1.

[0104] Following the same protocol as in the previous example, each product was submitted to a panel of experts for comparative sensory analysis, and the results are as follows: Product 16: A prominent tomato aroma, the presence of sweetness, a slightly bitter taste, and a very noticeable presence of undesirable metallic notes, particularly from potassium chloride. Product 17: The tomato aroma is as pronounced as in product 14, the sweetness is slightly more pronounced, and the bitterness and undesirable metallic notes are still noticeable. The panel experts confirmed the presence of yeast aroma notes. Product 18: The bitterness is not very pronounced. Undesirable metallic notes are substantially reduced compared to product 14. Panel experts note the absence of yeast aroma notes.

[0105] Therefore, the results demonstrate the beneficial effect of the yeast extract according to the present invention on shielding metallic notes without consistently inducing aromatic yeast notes in the resulting product.

[0106] Example 5: Sourness Shielding In this example, the shielding of "sour" notes by the yeast extract according to the present invention was demonstrated in Bonne Maman® brand jam.

[0107] Yeast extract: Two yeast extracts were prepared. These are the same extracts (EXL1 and EXL2) as in Example 1 above.

[0108] Food products used to demonstrate shielding: - Product 19 (control): Commercially available strawberry jam under the Bonne Maman (registered trademark) brand. - Product 20 (comparison): Bonne Maman® brand commercially available strawberry jam uniformly mixed with 100 ppm EXL2. - Bonne Maman® brand commercially available strawberry jam, uniformly mixed with product 21:100ppm EXL1.

[0109] Next, the product was submitted to a panel of experts for comparative sensory analysis. Each expert tasted the control product for comparison with the product containing yeast extract. Panel members were also asked to determine the presence or absence of yeast aroma notes. The results are as follows: Product 19: The strawberry aroma is prominent, there is a sweetness in the mouth, and in particular, there is a peak of acidity in the product. Product 20: The sweetness is more pronounced, the strawberry aroma is not very noticeable, and the acidity is still present. The panel experts confirmed the presence of a slight yeast aroma in the aftertaste. Product 21: The sweetness is slightly more pronounced, and notably, it lasts longer over time, while the acidity is absent from the product. Experts do not detect any yeast aroma notes in the product.

[0110] Therefore, the results demonstrate the beneficial effect of the yeast extract according to the present invention on blocking acidity without inducing the aromatic notes of yeast in food products.

[0111] Examples 1-5 were reproduced by replacing yeast extract EXL1 with either yeast extract EXL3 or yeast extract EXL4, where extracts EXL3 and EXL4 are also extracts according to the present invention, and their compositions are listed in Table 4 below:

[0112] [Table 4]

[0113] The results of sensory evaluations conducted by the same panel of experts were identical to those obtained using the yeast extract EXL1, thus again demonstrating the beneficial effects of the yeast extract according to the present invention on the shielding of bitterness and sourness, as well as undesirable sweeteners, proteins, and metallic notes.

[0114] Example 6: Shielding effect of yeast extract according to the present invention mixed with an aromatically neutral carrier: The aromatically neutral carrier used in this example is maltodextrin Glucidex® 12, sold by Roquette.

[0115] The above yeast extract EXL1 was mixed with this maltodextrin to obtain a final mixture having 10% by weight of 5'-AMP and 5'-GMP and a 5'-AMP / 5'-GMP ratio of 0.98.

[0116] Next, the mixture of maltodextrin and extract EXL1 obtained in this manner is added to the product described in the previous example, as listed below: - Product 5: Stevia-based iced tea containing 0.035% stevioside as a sweetener. Percentages are expressed relative to the total weight of the beverage. - Product 11: 3% solution of Peatex® pea protein in water, - Product 16: Campbell's® commercially available tomato soup containing 0.25% KCl. - Product 19: Commercially available strawberry jam under the Bonne Maman (registered trademark) brand.

[0117] The amount of maltodextrin and extract EXL1 added is 100 ppm for products 5, 16, and 19, and 50 ppm for product 11.

[0118] Next, the resulting products were submitted to a panel of experts for comparative sensory analysis.

[0119] The shielding effect of the maltodextrin and extract EXL1 mixture in products 5, 11, 16, and 19 was compared to that obtained in the same products in the presence of yeast extract EXL1 alone (products 7, 13, 18, and 21).

[0120] The results show that adding maltodextrin to the yeast extract EXL1 does not alter its shielding properties with respect to acidity, as well as undesirable sweeteners, proteins, and metallic notes.

Claims

1. A yeast extract rich in 5'-ribonucleotides, comprising 25-55% by weight of 5'-ribonucleotides, wherein it contains 9-14% by weight of 5'-AMP and 9-14% by weight of 5'-GMP in a 5'-AMP / 5'-GMP ratio of 0.85-1.01, and contains 1%-10% free amino acids and 25%-55% total amino acids, the weight percentage being based on the dry weight of the yeast extract.

2. The yeast extract according to claim 1, characterized in that it is obtained from a yeast strain of the species Saccharomyces cerevisiae.

3. The yeast extract according to claim 1 or 2, characterized by containing 35 to 55% by weight of 5'-ribonucleotides.

4. A yeast extract according to any one of claims 1 to 3, characterized in that the 5'-AMP / 5'-GMP ratio is 0.99 to 1.

01.

5. Use of the yeast extract according to any one of claims 1 to 4 for shielding bitterness and sourness, as well as sweeteners, proteins, and metallic notes in a product.

6. The use according to claim 5, characterized in that the product is a food, a pharmaceutical, a nutritional supplement, or an aromatic preparation.

7. The use according to claim 5 or 6, characterized in that the yeast extract is present in the food product in an amount of 10 ppm to 1000 ppm.

8. The use according to claim 5 or 6, characterized in that the yeast extract is present in the food product in an amount of 50 ppm to 200 ppm.

9. A method for masking bitterness and sourness, as well as undesirable sweeteners, proteins, and metallic notes in a product, comprising incorporating a yeast extract according to any one of claims 1 to 4 into the product at a concentration of 10 to 1000 ppm.

10. The shielding method according to claim 9, characterized in that the inclusion of the yeast extract into the product is performed during or after the manufacture of the product.

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