Method for imparting or increasing a flavour with mixtures comprising nades

Abstract

The present invention relates to a method for imparting or increasing a flavour of a product serving for nutrition or pleasure or a semi-finished product, to the use of a mixture comprising one or more natural deep eutectic solvent(s) and one or more flavouring agent(s), for imparting a or increasing the flavour of a product serving for nutrition or pleasure or a semi-finished product and to a product serving for nutrition or pleasure or semi-finished product, comprising a flavouring mixture.

Description

[0001] Method for imparting or increasing a flavour with mixtures comprising NADES

[0002] The present invention relates to a method for imparting or increasing a flavour of a product serving for nutrition or pleasure or a semi-finished product, to the use of a mixture comprising one or more natural deep eutectic solvent(s) and one or more flavouring agent(s), for imparting a or increasing the flavour of a product serving for nutrition or pleasure or a semi- finished product and to a product serving for nutrition or pleasure or semi-finished product, comprising a flavouring mixture.

[0003] Flavouring mixtures are commonly used in the food industry. Typically, products to be flavoured are provided and then contacted with the flavouring mixture, which was prepared to flavour the product. With this method, several taste impressions can be imparted or in- creased.

[0004] Thus, also products with a low taste can be used in the food industry by contacting these with a flavouring mixture. For example, natural products based on vegetables, such as potato chips, often have a low taste and need to be flavoured with a flavouring mixture.

[0005] Furthermore, flavouring mixtures also play an important role in case when undesired sub- stances provide a particular flavour in a product and this undesired substance shall be reduced. For example, sugar provides a particularly sweet taste, but the evidence for negative effects of sugar on human health is increasing steadily. Thus, sugar-reduced products are typically flavoured with a flavouring mixture, which can replace the sweet taste of sugar with one or more sweeteners, such that the amount of sugar can be reduced in a product without reducing the sweet taste.

[0006] Likewise, it is desired to reduce the amount of salt in products, since salt also provides several negative effects on human health. However, salt is an important flavouring agent in food. Thus, flavouring mixtures may be provided, which compensate the taste loss by reducing the amount of salt in a product.

[0007] Flavours are components, which need to be added and which need to be obtained. Often, flavours are obtained from natural sources and need to be obtained, e.g. extracted, in laborious and expensive procedures. Thus, it is also desired to reduce the amount of flavours in a product, to provide a cost-benefit and to reduce any negative effects a flavouring agent may have on human health.

[0008] Several types of flavouring mixtures exist, including powders or liquids. For many types of products, flavouring mixtures in powder form are added. For example, potato chips are typically flavoured with powder flavour. Powder flavour typically includes substances such as salts, acids, amino acids and further flavouring substances.

[0009] However, a problem of flavouring mixtures in powder form is that powders often have a lower adherence to a product than liquid flavouring mixtures. Thus, it would be desirable to use liquid flavouring mixtures for several products. It would be ideal for a manufacturer to have several different flavouring mixtures available, from which the one, which is most suitable for a particular product, may be chosen.

[0010] Similarly, in several approaches, it is desired to spray a flavouring mixture on an already flavoured product to modify I improve its taste. For this purpose, liquid flavouring compositions are required.

[0011] It would be particularly desirable to have this variety of flavouring mixtures also for such flavouring mixtures, which are e.g. sprayed onto a product. However, in this regard, it is only possible today to either spray a water-based flavouring mixture or a liquid flavouring mixture on an oil base. The disadvantage of liquid flavouring mixtures on an oil base is that only such flavours may be included - and added to a product - which are soluble in oil, whereas water-soluble flavours are not suited for such an application. Those flavours, which are soluble in oil, usually provide only a weak flavouring effect. Substances providing a stronger effect, such as salts and acids, are also known, but are typically water-soluble. Thus, such flavours cannot be used in a liquid (oil-based) flavouring mixture.

[0012] For example, for increasing a salty taste, typically NaCI is added as a flavour. However, NaCI is not or barely soluble in oil. Thus, oils are not suitable for this application. Similarly, NaCI may instead be diluted in water. However, flavouring products with water is unsuitable in many cases. For example, adding a water-based flavour to potato chips would cause the potato chips to soak in the water, leading to an undesired, very soft appearance of the potato chips.

[0013] It is thus desired to provide more options for flavouring mixtures, particularly liquid flavouring mixtures, which can be used for flavouring a product. Preferably, such an option also allows providing water-soluble flavours.

[0014] The primary object of the present invention was thus to provide improved possibilities for imparting or increasing a flavour of a product serving for nutrition or pleasure or a semifinished product.

[0015] The primary object of the present invention is solved by a method for imparting or increasing a flavour of a product serving for nutrition or pleasure or a semi-finished product, comprising the steps i) providing a product serving for nutrition or pleasure or a semi-finished product, of which a flavour shall be imparted or increased, ii) providing a mixture comprising a) one or more natural deep eutectic solvent(s), b) one or more flavouring agent(s), wherein in the mixture the flavouring agent(s) is / are partially or completely dissolved in the natural deep eutectic solvent(s), iii) applying the mixture provided in step ii) to the product or semi-finished product provided in step i).

[0016] It was surprisingly found that mixtures comprising natural deep eutectic solvents) can dissolve water-soluble substances such as amino acids, salts, acids, and further flavours and can be used to provide a liquid flavouring mixture, which can be applied on a product to be flavoured.

[0017] It was surprisingly found that such flavouring mixtures provide an increase of flavours in a product.

[0018] The findings were particularly surprising, since natural deep eutectic solvent(s) have not been used in the context of products serving for nutrition or pleasure or semi-finished products in this regard.

[0019] The term “natural deep eutectic solvent”, as used herein (or NADES) refers to mixtures which have a lower melting point than their individual components at certain molar ratios. The term “natural deep eutectic solvent” thus refers to a mixture of components. For example, choline chloride and urea are both solids at room temperature with melting points of 302 °C (decomposition point) and 133 °C respectively, yet the combination of the two in e.g. a 1 :2 molar ratio forms a liquid with a melting point of 12 °C. The mixture of choline chloride and urea is thus liquid already at 12 °C.

[0020] Furthermore, natural deep eutectic solvents are bio-based deep eutectic solvents, which are composed of two or more compounds that are typically plant based primary metabolites such as organic acids, sugars, alcohols, amines and amino acids. Moreover, NADES may also comprise water.

[0021] It is preferred that the, one, two, three or more or all natural deep eutectic solvent(s) provided in step ii) is / are hydrophilic natural deep eutectic solvents).

[0022] Additionally or alternatively, it is preferred that the, one, two, three or more or all natural deep eutectic solvent(s) provided in step ii) comprised) at least 2 components selected from the group consisting of lactic acid, malic acid, malonic acid, benzoic acid, formic acid, acetic acid, propionic acid, propanedioic acid, glutaric acid, glutamic acid, glycolic acid, phytic acid sodium, salicylic acid, o- chlorobenzoic acid, m-chlorobenzoic acid, p-chlorobenzoic acid, 2-furoic acid, methanesulfonic acid, citric acid, levulinic acid, oxalic acid, p-toluenesulfonic acid, tartaric acid, succinic acid, acetamide, fructose, glucose, sucrose, xylose, trehalose, mannose, maltose, xylitol, erythritol, sorbitol, preferably D-sorbitol, glycerol, urea, Lysine, preferably L-Lysine, Arginine, preferably L-Arginine, Histidine, preferably L- Histidine, Proline, preferably L-Proline, Serine, preferably L-Serine, Alanine, preferably L-Alanine, preferably p-Alanine, betaine, choline chloride, ammonium acetate, sodium acetate, ethylene glycol, triethylene glycol, propylene glycol, 1 ,2-propane diol, 1 ,4-butane diol, lauric acid, capric acid, caprylic acid, palmitic acid, oleic acid, stearic acid, adipic acid, pyruvic acid, menthol, and thymol, and optionally: water.

[0023] Preferably, the, two, three or more or all natural deep eutectic solvents) provided in step ii) comprise at least one acid and at least one carbohydrate.

[0024] Preferably, the molar ratio of the acid(s) and the carbohydrate(s) in the, one, two, three or more or all natural deep eutectic solvent(s) is in a range of from 20:1 to 1 :5, preferably of from 10:1 to 1 :2, further preferably of from 5:1 to 1 :1 .

[0025] It is particularly preferred that the, one, two, three or more or all natural deep eutectic solvents) provided in step ii) comprised) lactic acid and fructose, and optionally: water.

[0026] It is particularly preferred that the, one, two, three or more or all natural deep eutectic solvents) provided in step ii) comprise(s) malic acid and xylose, and optionally: water.

[0027] It is particularly preferred that the, one, two, three or more or all natural deep eutectic solvents) provided in step ii) comprise(s) malic acid and fructose, and optionally: water.

[0028] It is particularly preferred that the, one, two, three or more or all natural deep eutectic solvents) provided in step ii) comprise(s) malic acid and sucrose, and optionally: water.

[0029] It is particularly preferred that the, one, two, three or more or all natural deep eutectic solvents) provided in step ii) comprised) citric acid and xylose, and optionally: water.

[0030] It is particularly preferred that the, one, two, three or more or all natural deep eutectic solvents) provided in step ii) comprise(s) tartaric acid and fructose, and optionally: water.

[0031] It is particularly preferred that the, one, two, three or more or all natural deep eutectic solvents) provided in step ii) comprise(s) succinic acid, malic acid and xylose, and optionally: water.

[0032] Step ii) of the method according to the invention describes providing a mixture. Preferably, step ii) comprises the steps ii.1) providing one or more natural deep eutectic solvent(s), ii.2) providing one or more flavouring agent(s),

[0033] 11.3) dissolving or partially dissolving the flavouring agent(s) provided in step ii.2) in the natural deep eutectic solvent(s) provided in step ii.1), to obtain a mixture comprising the flavouring agent(s) provided in step ii.2) and the natural deep eutectic solvent(s) provided in step ii.1), and optionally:

[0034] 11.4) purifying the mixture obtained after step ii.3) to enrich the, one, two, three or more or all flavouring agent(s).

[0035] Preferably, providing a natural deep eutectic solvent includes providing an acid, optionally dissolving the provided acid in a solvent (e.g. water), providing a carbohydrate and dissolving the provided carbohydrate in the provided (e.g. dissolved) acid.

[0036] Preferably, for dissolving the provided acid and / or for dissolving the provided carbohydrate, the components are mixed under increased temperature.

[0037] Preferably, the, two, three or more or all natural deep eutectic solvents) provided in step ii) is / are provided in liquid, preferably dissolved, form.

[0038] Preferably, the purification in step ii.4) may be achieved by a method selected from the group consisting of centrifugation, crystallization, solid-phase adsorption, filtration, reverse osmosis, and combinations thereof.

[0039] Preferably, the method according to the invention further comprises the step

[0040] 11.5) adjusting the pH of the mixture obtained after step ii.3) or ii.4) to a pH in the range of from 3 to 7, preferably of from 3.5 to 6.5, further preferably of from 4 to 6, particularly preferably of from 4.5 to 5.5. Preferably, the term “flavouring agent” as used herein refers to a defined chemical substance with flavouring properties. Preferably, the term refers to additives, preferably volatile additives that alter the taste or smell of a product. Particularly preferably, the term refers to additives, preferably volatile additives that alter the taste of a product. Preferably, the term includes substances obtained by chemical synthesis or isolated using chemical processes, and natural substances. Preferably, the term includes substances which have exclusively a sweet, sour or salty taste. Preferably, the term does not include substances which have exclusively a sweet, sour or salty taste. Preferably, the term does not include starch.

[0041] It is preferred that the term “flavouring agent” as used herein refers to or includes salty flavouring agents, umami flavouring agents, sour flavouring agents, sweet flavouring agents, bitter flavouring agents, spicy flavouring agents, cooling flavouring agents, warming flavouring agents, congruent flavouring agents, kokumi flavouring agents, fatty flavouring agents, bitter masking agents, and taste modulating agents.

[0042] It is thus preferred that the, one, two, three or more or all flavouring agent(s) in the mixture provided in step ii) is / are selected from the group consisting of salty flavouring agents, umami flavouring agents, sour flavouring agents, sweet flavouring agents, bitter flavouring agents, spicy flavouring agents, cooling flavouring agents, warming flavouring agents, congruent flavouring agents, kokumi flavouring agents, fatty flavouring agents, bitter masking agents, and taste modulating agents.

[0043] It is thus preferred that the imparted or increased flavour(s) is / are selected from the group consisting of salty, umami, sour, sweet, bitter, spicy, cooling, warming, kokumi, and fatty.

[0044] Furthermore, it is preferred that the term “flavouring agent” as used herein refers to or includes amino acids, organic acids, salts, and trigeminally active substances.

[0045] It is thus preferred that the, one, two, three or more or all flavouring agent(s) in the mixture provided in step ii) is / are selected from the group consisting of amino acids, organic acids, salts, and trigeminally active substances.

[0046] It is further preferred that the, one, two, three or more or all flavouring agent(s) in the mixture provided in step ii) is / are water-soluble.

[0047] Preferably, the term “water-soluble” as used herein, refers to substances with a Kow value of at most 4, preferably at most 3.5, particularly preferably at most 3.25, further preferably at most 3, even further preferably at most 2.75, more preferably at most 2.5, especially preferably at most 2.25, particularly preferably at most 2, even further preferably at most 1 .75, more preferably at most 1 .5, further preferably at most 1 .25, even more preferably at most 1 .

[0048] Furthermore, it is preferred that the term “flavouring agent” as used herein refers to or includes substances selected from the group consisting of flavours providing chemosensory properties, such as capsaicin, dihydrocapsaicin, chili peppers (Capsicum sp.), resiniferatoxin, dried latex of the cactus (Euphorbia resinifea), piperine, black pepper (Piper nigrum), delta-9 tetrahydrocannabinol, marijuana plant (Cannabis sativa), cannabidiol, marijuana plant (Cannabis sativa), camphor, camphor laurel tree (Cinnamomum camphora), incensole acetate, incense (Boswellia sp.), thymol, thyme (Thymus vulgare), carvacrol, oregano (Origanum vul- gare), eugenol, clove oil (Eugenia charophyllata, Syzygium aromaticum), allyl isothiocyanate, mustard oil (Brassica nigra), horseradish (Aromacia rusticana), wasabi (Wasabia japonica), cinnamaldehyde, cinnamon oil (Cinnamomum cassia), allicin, garlic (Allium sativum), diallyl disulfide, garlic (Allium sativum), 1 ’-acetoxychavicol acetate, galangal (Alpinia galanga, Kaempferia galanga), methyl salicylate, winter- green oil (Betula lenta, Spiraea sp., Gaultheria sp.), methyl lactate, Wintergreen oil (Betula lenta, Spiraea sp., Gaultheria sp.), gingerols, ginger (Zingiber officinale), menthol, peppermint oil (Mentha piperita), eucalyptol, eucalyptus oil (Eucalyptus polybractea), spilanthol, Jambu (Acmella oleracea), nonivamide ((pseudocapsaicin)), paradol, shogaol, carboxylic acid N-vaniliyiamides, preferably nonanoic acid N-vanillylamide, 2-alkenamides, in particular 2-nonenoic acid N-isobutylamide, pe- litorine , 2-nonenoic acid N-4-hydroxy-3-methoxyphenylamide, Alkyl ethers of 4-hy- droxy-3-methoxybenzyl alcohol, in particular 4-hydroxy-3-methoxybenzyl n-butyl ether, alkyl ethers of 3-hydroxy4-methoxybenalcohol, alkyl ethers of 3,4-dimethox- ybenzyl alcohol, alkyl ethers of 3-ethoxy-4-hydroxybenzyl alcohol, alkyl ethers of 3,4- methylenedioxybenzyl alcohol, nicotinaldehyde, methyl nicotinate, propyl nicotinate, 2-butoxyethyl nicotinate, benzyl nicotinate, 1 -acetoxychavicol, polygodial or iso- drimeninol, plant extracts, preferably pungent-tasting plant extracts, such as pepper extract (Piper ssp., preferably Piper nigrum), water pepper extract (Polygonum ssp., preferably Polygonum hydropiper), extracts Of Allium Ssp. (preferably Onion and garlic extract), extracts of radish (Raphanus ssp.), horse radish , extracts (Cochlearia ar- moracia), extracts Of black (Brassica nigra), wild or yellow mustard (Sinapis ssp., preferably Sinapis arvensis and Sinapis alba), pellietory root extracts (Anacyclus ssp., in particutar Anacyclus pyrethrum L.), Cone flower extracts (Echinaceae ssp.), extracts of Szechwan pepper (Zanthoxylum ssp., in particular Zanthoxylum piperi- tum), Spilanthese extract (Spilanthes ssp., preferably Spilanthes acrmella), chilli extract (Capsicum ssp., in particular Capsicum frutescens), grain Of paradise extract (Aframomum ssp., preferably Aframomum melegueta ), ginger extract (Zingiber Ssp., preferably Zingiber officinale) , galanga extract (Kaempferia galanga or Alpinia galanga), Fenugreek extract, Lovage extract, Mushroom extract, plant materials, preferably pungent-tasting plant materials, such as white, green or black peppercorns, water peppercorns, onions and garlic, radish root, horse radish, mustard seed, Cone flower root, pellitory root, Zanthoxylum speciesspilanthes species, chilli peppers, grains of paradise or ginger or galanga roots, flavours providing an umami taste, such as yeast, yeast extracts, fermented wheat , fermented corn, fermented soy, monosodium glutamate, nucleotides (e.g., Adeno- sin-5'-monophosphate, Cytidin-5'-,monophosphate, lnosin-5'-monophosphate, Gua- nosin-5'-monophosphate, or their salts), (2E, 6Z)-N-cyclopropylnona-2,6-dienamide (FEMA 4087; Flavis 16.093), (2E,6Z)-N-ethylnona-2,6-dienamide (FEMA 4113; Flavis 16.094), N-[(2E)-3,7-dimethylocta-2,6-dienyl]cyclopropancarboxamide (FEMA 4267; Flavis 16.095), N'-[(2-methoxy-4-methyl-phenyl)methyl]-N-[2-(5-me- thyl-2-pyridyl)ethyl]oxamide (FEMA 4234; Flavis 16.190), N'-[(2,4-dimethoxy- phenyl)methyl]-N-[2-(2-pyridyl)ethyl]oxamide (FEMA 4233; Flavis 16.099), N'-[(2- methoxy-4-methyl-phenyl)methyl]-N-[2-(2-pyridyl)ethyl]oxamide (FEMA 4231 ; Flavis 16.101 ), N-(1-propylbutyl)-1 ,3-benzodioxole-5-carboxamide (FEMA 4232; Flavis 16.098), Cyclopropanecarboxylic acid (2-isopropyl-5-methyl-cyclohexyl)amide (FEMA 4558; Flavis 16.115), , N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethox- ycinnamic acid amide (FEMA 4310; Flavis 16.090) , 3-[3-(2-lsopropyl-5-methylcyclo- hexyl)ureido]butyric acid ethyl ester (FEMA 4766) , 1-(2-hydroxy-4-isobutoxy-phe- nyl)-3-(2-pyridyl)propane-l-on (FEMA 4722) and , 1-(2-hydroxy-4-methoxy-phenyl)- 3-(2-pyridyl)propan-1-on (FEMA 4723), inorganic salts, preferably inorganic salts suitable for nutrition, preferably not sodium chloride, such as anhydrous calcium chloride, calcium chloride dihydrate, calcium chloride hexahydrate, anhydrous magnesium chloride, magnesium chloride, magnesium chloride dihydrate, magnesium chloride hexahydrate, potassium chloride, potassium hydroxide, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, ammonium chloride, ammonium glycyrrhizinate, amino acids, such as glycine, alanine, valine, leucine, isoleucine, phenylalanine, tyrosine, glutamine, glutamic acid, asparagine, aspartic acid, serine, threonine, cysteine, methionine, proline, lysine, preferably lysine hydrochloride, arginine, tryptophan, L histidine, pyrolysine, pyroglutamine, 4-transhydroxyproline, 3-cis-hydroxyproline, homoserine, homocysteine, cystine, ornithine , citrulline, glutamine, glutamic acid, asparagine, aspartic acid, valine, arginine, lysine, the corresponding L-amino acids, and their salts, polybasic food acids, such as citric acid, succinic acid, fumaric acid, maleic acid, malic acid, tartaric acid, malonic acid, glutaric acid, mucic acid, hydroxycitric acid, their stereoisomers, and their salts, preferably their sodium, potassium, ammonium, calcium and magnesium salts, such as sodium malate, disodium succinate, saturated or unsaturated esters, such as ethyl butyrate, allyl caproate, benzyl acetate, and methyl salicylate, saturated and unsaturated organic acids, such as butyric acid, acetic acid, methylbutyric acid, and caproic acid, saturated and unsaturated alcohols, such as ethanol, propylene glycol, octenol, cis- 3-hexenol, and benzyl alcohol, saturated and unsaturated aldehydes, such as acetaldehyde, isobutyraldehyde, nonadienal, benzaldehyde, vanillin, 3-phenylacetaldehyde, and methional, ketones, such as menthone,

[0049] O-heterocyclic compounds, such as 4-hydroxy-5-methylfuranone, 3-hydroxy-4,5-di- methyl-2-(5H)-furanone, 2,5-dimethyl-3-hydroxy-2 (3H)-furanone, 2(5)-ethyl-4-hy- droxy-5(2)-methyl-3(2H)-furanone, and maltol, ethers, such as p-methoxybenzaldehyde, guaiacol, eugenol, and methoxyvinylphe- nol, lactones, such as gamma-decalactone, sotolone, terpenes, such as limonene, linalool, terpinene, terpineol, citral (geranial and neral), and menthol, sulfides and disulfides, such as dimethyl sulfide, difurfuryl disulfide, and methylthio- propanal, thiols, such as methylfuranthiol, pyrazines and pyrrolines, such as methylpyrazine, acetylpyrazine, 2-propionylpyr- roline, and 2-acetylpyrroline, sweeteners such as carbohydrates and specifically sugars such as, for example, sucrose / saccharose, trehalose, lactose, maltose, melizitose, raffinose, palatinose, lactulose, D-fructose, D-allulose, D-glucose, D-galactose, L-rhamnose, D-sorbose, D-mannose, D-tagatose, D-arabinose, L-arabinose, D-xylose, D-ribose, D-glycer- aldehyde or maltodextrin; synthetic, i.e. usually enzymatically produced, starch or sugar hydrolysates (invert sugar, fructose syrup); fruit concen-trates (e.g., on the basis of apples or pears); sugar alcohols (e.g., erythritol, threitol, arabitol, ribotol, xylitol, sorbitol, mannitol, dulcitol, lactitol); proteins (e.g., miraculin, monellin, thau- matin, curculin, brazzein); sweeteners (e.g., magap, sodium cyclamate, acesulfam K, hesperidin, phloretin, neohesperidin dihydrochalcone, saccharine sodium salt, aspartame, super-aspartame, neotame, alitame, sucralose, stevioside, rebaudioside, lugduname, carrelame, sucrononate, sucrooctate, monatin, phenylodulcin); sweettasting amino acids (e.g., glycine, D-leucine, D-threonine, D-asparagine, D-phenyl- alanine, D-tryptophan, L-proline); further sweet-tasting low-molecular substances such as, e.g., hernandulcin, dihydrochalcon glycoside, particularly, neohesperidin dihydrochalcone, and naringin chaicone, glycyrrhizin, glycerrhetinic acid, their derivatives and salts, extracts of liquorice (Glycyrrhizza glabra ssp.), Lippia dulcis extracts, Momordica ssp. Extracts; individual substances such as, for example, Momor- dica grosvenori [Luo Han Guo] and the mogrosides obtained thereof, Hydrangea dulcis or extracts, phyllodulcin; balansins of Mycetia balansae, and combinations thereof. It is thus preferred that the, one, two, three or more or all flavouring agent(s) is / are selected from said group.

[0050] In case a substance may be considered as a flavouring agent and a component of a natural deep eutectic solvent, each as described herein, it is preferred that the component is considered a component of a natural deep eutectic solvent, preferably with regard to the calculation of any amounts or concentrations, particularly wt.-% indications.

[0051] The plant materials described herein may be obtained by extraction, preferably with a solvent suitable for food and drink, preferably ethanol, water, hexane or heptane, or etha- nol / water mixtures, at 0°C up to the boiling point of the respective solvent or mixture, then filtering and completely or partially concentrating the filtrate, preferably by distillation or spray-drying. The resultant crude extract may be further processed, for example it may be treated with steam at pressures from 0.01 mbar to atmospheric pressure and / or taken up in a solvent suitable for food and drink.

[0052] Furthermore, it is preferred that the flavouring agent(s) is / are provided as plant or plant material or plant extract, preferably wherein the plant extract is obtained by solvent extraction, Soxhlet, counter-current, percolation and / or maceration of a natural raw material.

[0053] Preferably such extracts refer to concretes, absolutes, resinoides, tinctures, CO2 extracts, and / or rectified or re-extracted versions thereof.

[0054] Preferably, the, one, two, three or more or all plant extracts) is / are selected from the group consisting of extracts of blossoms, stems, leaves, fruits, fruit peels, roots, needles, branches and mixtures thereof.

[0055] Thus, it is particularly preferred that in step ii.3) the flavouring agent(s) is / are extracted from said plant or plant material or plant extract with a method using the natural deep eutectic solvent(s) provided in step ii.1) to obtain a mixture comprising the flavouring agent(s) provided in step ii.2) and the natural deep eutectic solvent(s) provided in step ii.1).

[0056] The term “the flavouring agent(s) is / are partially dissolved in the natural deep eutectic solvents)” preferably indicates that at least 80 wt.-%, preferably at least 85 wt.-%, further preferably at least 90 wt.-%, more preferably at least 95, particularly preferably at least 97 wt.-%, even further preferably at least 98 wt.-%, especially preferably at least 99 wt.-% of the flavouring agent(s), based on the total weight of the flavouring agent(s), is / are dissolved in the natural deep eutectic solvent(s).

[0057] Preferably, the mixture provided in step ii) is a liquid, preferably a solution.

[0058] It is preferred that the product serving for nutrition or pleasure provided in step i) is selected from the group consisting of (reduced-calorie) baked goods (e.g. bread, dry biscuits, cakes, other baked articles), confectionery (e.g. muesli bar products, chocolates, chocolate bars, other products in bar form, fruit gums, dragees, hard and soft caramels, chewing gum), non-alcoholic drinks (e.g. cocoa, coffee, green tea, black tea, (green, black) tea drinks enriched with (green, black) tea extracts, rooibos tea, other herbal teas, fruit-containing soft drinks, isotonic drinks, refreshing drinks, nectars, fruit and vegetable juices, fruit or vegetable juice preparations), instant drinks (e.g. instant cocoa drinks, instant tea drinks, instant coffee drinks), meat products (e.g. ham, fresh sausage or raw sausage preparations, spiced or marinated fresh or salt meat products), eggs or egg products (dried egg, egg white, egg yolk), cereal products (e.g. breakfast cereals, muesli bars, precooked ready-to- eat rice products), dairy products (e.g. full-fat or reduced-fat or fat-free milk drinks, rice pudding, yoghurt, kefir, cream cheese, soft cheese, hard cheese, dried milk powder, whey, butter, buttermilk, ice-cream, partially or completely hydrolysed milk-protein-containing products), products made from soy protein or other soybean fractions (e.g. soy milk and products produced therefrom, drinks containing isolated or enzymatically treated soy protein, drinks containing soy flour, preparations containing soy lecithin, fermented products such as tofu or tempeh or products produced therefrom and mixtures with fruit preparations and optionally flavours), dairy-like preparations (milk-type, yoghurt-type, dessert-type, ice cream) from protein rich plant materials (e.g. from seed materials of oat, almond, pea, lupine, lentils, faba beans, chickpea, rice, canola), plant protein-enriched non-dairy drinks, fruit preparations (e .g. jams, sorbets, fruit sauces, fruit fillings), vegetable preparations (e.g. ketchup, sauces, dried vegetables, frozen vegetables, precooked vegetables, boiled- down vegetables), snacks (e.g. baked or fried potato crisps or potato dough products, maize- or groundnut-based extrudates), fat- and oil-based products or emulsions thereof (e.g. mayonnaise, remoulade, dressings, in each case full-fat or reduced-fat), other readymade dishes and soups (e.g. dried soups, instant soups, precooked soups), spices, spice mixtures and in particular seasonings which are used, for example, in the snacks field, sweetener preparations, tablets or sachets, other preparations for sweetening or whitening drinks, toothpastes, toothpastes, tooth gels, mouthwashes, mouth rinses, liquids for gargling, oral or pharyngeal sprays (pump or aerosol spray), lozenges, candies, chewing gums, chewy candies and dental care chewing gums. Preferably, a semi-finished product refers to a substance, product or good that has not completed the manufacturing or production process and is not ready for sale to or use or consumption by consumers and / or clients in the food service or catering industry. Thus, a semi-finished product preferably refers to a product, good or article that is intended for further industrial processing and / or use in industrial processing.

[0059] Preferably, the term “semi-finished product” as used herein is a semi-finished product, which is intended for applications in food.

[0060] Preferably, a semi-finished product is to be understood as a product which is unsuitable for use as a ready-to-eat foodstuff. Only by mixing with at least one other ingredient (i.e., by reducing the concentration of the flavouring composition) and optionally further processing steps (e.g., heating, freezing) is the semi-finished product converted into a ready-to-eat food.

[0061] Preferably, semi-finished products are selected from substances, products or goods intended for use in food products, such as extracts, mash, powder, oil or paste made from vegetables or fruit, spices, toppings, seasoning mixes, granulated or pulverized foodstuffs.

[0062] It is preferred that in step iii) of the method according to the invention the mixture provided in step ii) is added to the product provided in step i) in an amount in a range of from 0.1 to 10 wt.-%, preferably of from 0.5 to 5 wt.-%, particularly preferably of from 1 to 2 wt.-%, based on the combined weight of the mixture and the product.

[0063] It is preferred that in step iii) of the method according to the invention that the mixture provided in step ii) is added to the semi-finished product provided in step i) in an amount in a range of from 0.25 to 20 wt.-%, preferably of from 0.5 to 15 wt.-%, preferably of from 1 to 10 wt.-%, based on the combined weight of the mixture and the semi-finished product.

[0064] Preferably, in case a parameter is calculated based on a substance and the substance may be considered as component of a natural deep eutectic solvent and as a flavouring agent, the substance is considered as flavouring agent for the corresponding calculation, if not stated otherwise.

[0065] The present invention further relates to the use of a mixture comprising one or more natural deep eutectic solvent(s) and one or more flavouring agent(s), for imparting a or increasing the flavour of a product serving for nutrition or pleasure or a semi-finished product, wherein in the mixture the flavouring agent(s) is / are partially or completely dissolved in the natural deep eutectic solvents).

[0066] What was said above with regard to the method according to the invention, particularly the preferred features, applies accordingly to the use according to the invention.

[0067] It is preferred in the use according to the invention that the, one, two, three or more or all natural deep eutectic solvent(s) is / are hydrophilic natural deep eutectic solvent(s).

[0068] Additionally or alternatively, it is preferred that the, one, two, three or more or all natural deep eutectic solvent(s) comprised) at least 2 components selected from the group consisting of lactic acid, malic acid, malonic acid, benzoic acid, formic acid, acetic acid, propionic acid, propanedioic acid, glutaric acid, glutamic acid, glycolic acid, phytic acid sodium, salicylic acid, o- chlorobenzoic acid, m-chlorobenzoic acid, p-chlorobenzoic acid, 2-furoic acid, methanesulfonic acid, citric acid, levulinic acid, oxalic acid, p-toluenesulfonic acid, tartaric acid, succinic acid, acetamide, fructose, glucose, sucrose, xylose, trehalose, mannose, maltose, xylitol, erythritol, sorbitol, preferably D-sorbitol, glycerol, urea, Lysine, preferably L-Lysine, Arginine, preferably L-Arginine, Histidine, preferably L- Histidine, Proline, preferably L-Proline, Serine, preferably L-Serine, Alanine, preferably L-Alanine, preferably p-Alanine, betaine, choline chloride, ammonium acetate, sodium acetate, ethylene glycol, triethylene glycol, propylene glycol, 1 ,2-propane diol, 1 ,4-butane diol, lauric acid, capric acid, caprylic acid, palmitic acid, oleic acid, stearic acid, adipic acid, pyruvic acid, menthol, and thymol, and optionally: water

[0069] Furthermore, the preferred features with regard to the natural deep eutectic solvent(s) described above apply accordingly.

[0070] It is preferred in the use according to the invention that the, one, two, three or more or all flavouring agent(s) is / are selected from the group consisting of salty flavouring agents, umami flavouring agents, sour flavouring agents, sweet flavouring agents, bitter flavouring agents, spicy flavouring agents, cooling flavouring agents, warming flavouring agents, congruent flavouring agents, kokumi flavouring agents, fatty flavouring agents, bitter masking agents, and taste modulating agents. It is preferred in the use according to the invention that the, one, two, three or more or all flavouring agent(s) is / are water soluble.

[0071] Additionally or alternatively, it is preferred in the use according to the invention that the, one, two, three or more or all flavouring agent(s) is / are selected from the group consisting of amino acids, organic acids, salts, and trigeminally active substances.

[0072] Furthermore, the preferred features with regard to the flavouring agent(s) described above apply accordingly, particularly the list of possible flavouring agent(s).

[0073] It is preferred in the use according to the invention that the mixture is added to the product in an amount in a range of from 0.1 to 10 wt.-%, preferably of from 0.5 to 5 wt.-%, particularly preferably of from 1 to 2 wt.-%, based on the combined weight of the mixture and the product.

[0074] It is preferred in the use according to the invention that the mixture is added to the semifinished product in an amount in a range of from 0.25 to 20 wt.-%, preferably of from 0.5 to 15 wt.-%, preferably of from 1 to 10 wt.-%, based on the combined weight of the mixture and the semi-finished product.

[0075] Preferably, the product in the use according to the invention is a product as described for the method according to the invention.

[0076] Preferably, the semi-finished product in the use according to the invention is a semi-finished product as described for the method according to the invention.

[0077] The present invention further relates to a product serving for nutrition or pleasure or semifinished product, comprising a flavouring mixture, wherein the flavouring mixture comprises or consists of a) one or more natural deep eutectic solvent(s), and b) one or more flavouring agent(s), wherein the flavouring agent(s) is / are partially or completely dissolved in the natural deep eutectic solvent(s). What was said above with regard to the method according to the invention and the use according to the invention applies accordingly to the product or semi-finished product according to the invention.

[0078] It is preferred that the product according to the invention comprises the flavouring mixture in an amount in a range of from 0.1 to 10 wt.-%, preferably of from 0.5 to 5 wt.-%, particularly preferably of from 1 to 2 wt.-%, based on the total weight of the product according to the invention.

[0079] It is preferred that the semi-finished product according to the invention comprises the flavouring mixture in an amount in a range of from 0.25 to 20 wt.-%, preferably of from 0.5 to 15 wt.-%, preferably of from 1 to 10 wt.-%, based on the total weight of the semi-finished product.

[0080] It is preferred that the product according to the invention is selected from the group consisting of (reduced-calorie) baked goods (e.g. bread, dry biscuits, cakes, other baked articles), confectionery (e.g. muesli bar products, chocolates, chocolate bars, other products in bar form, fruit gums, dragees, hard and soft caramels, chewing gum), non-alcoholic drinks (e.g. cocoa, coffee, green tea, black tea, (green, black) tea drinks enriched with (green, black) tea extracts, rooibos tea, other herbal teas, fruit-containing soft drinks, isotonic drinks, refreshing drinks, nectars, fruit and vegetable juices, fruit or vegetable juice preparations), instant drinks (e.g. instant cocoa drinks, instant tea drinks, instant coffee drinks), meat products (e.g. ham, fresh sausage or raw sausage preparations, spiced or marinated fresh or salt meat products), eggs or egg products (dried egg, egg white, egg yolk), cereal products (e.g. breakfast cereals, muesli bars, precooked ready-to-eat rice products), dairy products (e.g. full-fat or reduced-fat or fat-free milk drinks, rice pudding, yoghurt, kefir, cream cheese, soft cheese, hard cheese, dried milk powder, whey, butter, buttermilk, ice-cream, partially or completely hydrolysed milk-protein-containing products), products made from soy protein or other soybean fractions (e.g. soy milk and products produced therefrom, drinks containing isolated or enzymatically treated soy protein, drinks containing soy flour, preparations containing soy lecithin, fermented products such as tofu or tempeh or products produced therefrom and mixtures with fruit preparations and optionally flavours), dairy-like preparations (milk-type, yoghurt-type, dessert-type, ice cream) from protein rich plant materials (e.g. from seed materials of oat, almond, pea, lupine, lentils, faba beans, chickpea, rice, canola), plant protein-enriched non-dairy drinks, fruit preparations (e .g. jams, sorbets, fruit sauces, fruit fillings), vegetable preparations (e.g. ketchup, sauces, dried vegetables, frozen vegetables, precooked vegetables, boiled-down vegetables), snacks (e.g. baked or fried potato crisps or potato dough products, maize- or ground- nut-based extrudates), fat- and oil-based products or emulsions thereof (e.g. mayonnaise, remoulade, dressings, in each case full-fat or reduced-fat), other ready-made dishes and soups (e.g. dried soups, instant soups, precooked soups), spices, spice mixtures and in particular seasonings which are used, for example, in the snacks field, sweetener preparations, tablets or sachets, other preparations for sweetening or whitening drinks, toothpastes, toothpastes, tooth gels, mouthwashes, mouth rinses, liquids for gargling, oral or pharyngeal sprays (pump or aerosol spray), lozenges, candies, chewing gums, chewy candies and dental care chewing gums.

[0081] Preferably, a semi-finished product according to the invention refers to a substance, product or good that has not completed the manufacturing or production process and is not ready for sale to or use or consumption by consumers and / or clients in the food service or catering industry. Thus, a semi-finished product preferably refers to a product, good or article that is intended for further industrial processing and / or use in industrial processing.

[0082] Preferably, a semi-finished product according to the invention is to be understood as a product which is unsuitable for use as a ready-to-eat foodstuff. Only by mixing with at least one other ingredient (i.e., by reducing the concentration of the flavouring composition) and optionally further processing steps (e.g., heating, freezing) is the semi-finished product converted into a ready-to-eat food.

[0083] Preferably, semi-finished products according to the invention are selected from substances, products or goods intended for use in food products, such as extracts, mash, powder, oil or paste made from vegetables or fruit, spices, toppings, seasoning mixes, granulated or pulverized foodstuffs.

[0084] Preferably, the product according to the invention is obtained or obtainable by a method according to the invention, wherein the product according to the invention is obtained after step iii) of the method according to the invention.

[0085] It is thus preferred that the product according to the invention is a product of which a flavour was imparted or increased, as described herein. Preferably, the semi-finished product according to the invention is obtained or obtainable by a method according to the invention, wherein the semi-finished product according to the invention is obtained after step iii) of the method according to the invention.

[0086] It is thus preferred that the semi-finished product according to the invention is a semi-finished product of which a flavour was imparted or increased, as described herein.

[0087] Particularly preferably, the term “wherein the flavouring agent(s) is / are partially or completely dissolved in the natural deep eutectic solvent(s)” also includes cases, in which the product or semi-finished product is a liquid and the one or more natural deep eutectic solvents) (a), and the one or more flavouring agent(s) (b) are partially or completely dissolved in the product.

[0088] Preferably, the term includes cases, in which at least 80 wt.-%, preferably at least 85 wt.-%, further preferably at least 90 wt.-%, more preferably at least 95, particularly preferably at least 97 wt.-%, even further preferably at least 98 wt.-%, especially preferably at least 99 wt.-% of the natural deep eutectic solvent(s), based on the total weight of the natural deep eutectic solvents) is / are dissolved in the product and at least 80 wt.-%, preferably at least 85 wt.-%, further preferably at least 90 wt.-%, more preferably at least 95, particularly preferably at least 97 wt.-%, even further preferably at least 98 wt.-%, especially preferably at least 99 wt.-% of the flavouring agent(s), based on the total weight of the flavouring agent(s) is / are dissolved in the product .

[0089] Preferably, the same lower limit applies to the natural deep eutectic solvent(s) and the flavouring agent(s).

[0090] It is further preferred forthe product or semi-finished product according to the invention that the product or semi-finished product comprises a partial or complete surface coating, wherein the or a portion of the flavouring mixture is comprised in the coating. Preferably, the term partial coating refers to a coating covering at least 25 %, preferably at least 30 %, further preferably at least 40 %, more preferably at least 50 %, particularly preferably at least 60 %, even further preferably at least 70 %, especially preferably at least 75 %, even more preferably at least 80 %, particularly preferably at least 85 %, especially preferably at least 90 % even further preferably at least 95 %, more preferably at least 97 %, even more preferably at least 98 %, most preferably at least 99 % of the surface of the product or semi-finished product according to the invention.

[0091] Preferably, the coated or partially coated product or semi-finished product according to the invention is a solid or semi-solid product or semi-finished product.

[0092] A coating as described herein may refer to a layer on the surface of a product or semifinished product, wherein the layer does not need to be continuous. For example, the coating as described herein may also refer to a plurality of separate drops of a coating layer, which are not necessarily connected to each other.

[0093] Preferably, the term “the or a portion of the flavouring mixture is comprised in the coating” refers to or includes cases, in which the flavouring agent(s) comprised in the coating is / are partially or completely dissolved in the natural deep eutectic solvents) comprised in the coating.

[0094] Preferably, the term “a portion of the flavouring mixture is comprised in the coating” refers to cases, in which a portion of the flavouring mixture is comprised in the coating, whereas the other portion of the flavouring mixture is comprised in the product or semi-finished product according to the invention.

[0095] Particularly preferably, the features described herein with regard to the flavouring mixture apply to the one or more natural deep eutectic solvent(s), and the one or more flavouring agent(s) in the flavouring mixture. Thus, for example, the term “a portion of the flavouring mixture is comprised in the coating” describes that the portion of the flavouring mixture in the coating comprises one or more natural deep eutectic solvent(s), and one or more flavouring agent(s).

[0096] Furthermore, it is preferred for the product or semi-finished product according to the invention that the, one, two, three or more or all natural deep eutectic solvent(s) is / are hydrophilic natural deep eutectic solvent(s). Additionally or alternatively, it is preferred that the, one, two, three or more or all natural deep eutectic solvent(s) comprised) at least 2 components selected from the group consisting of lactic acid, malic acid, malonic acid, benzoic acid, formic acid, acetic acid, propionic acid, propanedioic acid, glutaric acid, glutamic acid, glycolic acid, phytic acid sodium, salicylic acid, o- chlorobenzoic acid, m-chlorobenzoic acid, p-chlorobenzoic acid, 2-furoic acid, methanesulfonic acid, citric acid, levulinic acid, oxalic acid, p-toluenesulfonic acid, tartaric acid, succinic acid, acetamide, fructose, glucose, sucrose, xylose, trehalose, mannose, maltose, xylitol, erythritol, sorbitol, preferably D-sorbitol, glycerol, urea, Lysine, preferably L-Lysine, Arginine, preferably L-Arginine, Histidine, preferably L- Histidine, Proline, preferably L-Proline, Serine, preferably L-Serine, Alanine, preferably L-Alanine, preferably p-Alanine, betaine, choline chloride, ammonium acetate, sodium acetate, ethylene glycol, triethylene glycol, propylene glycol, 1 ,2-propane diol, 1 ,4-butane diol, lauric acid, capric acid, caprylic acid, palmitic acid, oleic acid, stearic acid, adipic acid, pyruvic acid, menthol, and thymol, and optionally: water

[0097] It is further preferred in the product or semi-finished product according to the invention that the, one, two, three or more or all flavouring agent(s) is / are selected from the group consisting of salty flavouring agents, umami flavouring agents, sour flavouring agents, sweet flavouring agents, bitter flavouring agents, spicy flavouring agents, cooling flavouring agents, warming flavouring agents, congruent flavouring agents, kokumi flavouring agents, fatty flavouring agents, bitter masking agents, and taste modulating agents.

[0098] It is preferred in the use according to the invention that the, one, two, three or more or all flavouring agent(s) is / are water soluble.

[0099] Additionally or alternatively, it is preferred in the use according to the invention that the, one, two, three or more or all flavouring agent(s) is / are selected from the group consisting of amino acids, organic acids, salts, and trigeminally active substances.

[0100] Furthermore, the preferred features with regard to the flavouring agent(s) described above apply accordingly. Further aspects and advantages of the invention result from the subsequent description of preferred examples.

[0101] eutectic solvent

[0102] The natural deep eutectic solvents were produced as follows:

[0103] The single components (e.g. malic acid, fructose, water) are weighed and mixed with each other. The mixture is heated to approximately 70 °C under stirring. The mixture is stirred until a clear and homogeneous mixture is obtained.

[0104] 1.1 : Lactic acid and fructose

[0105] Lactic acid was provided and dissolved in water (90 wt.-% lactic acid, 10 wt.-% water).

[0106] Fructose was provided. The dissolved lactic acid and the provided fructose were mixed at ambient temperature (maintained below 50 °C) in a molar ratio of dissolved lactic acid to fructose of a) 5:1 , or b) 5.5:1 , until a visibly clear liquid is obtained.

[0107] 1 .2: Flavouring mixture

[0108] 90.2 g of the NADES of Example 1 .1 a) with a pH = 5 was provided (i.e. fructose and lactic acid, molar ratio 5:1).

[0109] Furthermore, 9,8 g of a mixture containing L-arginine, L-lysine hydrochloride, potassium dihydrogen phosphate, sodium malate, disodium succinate, L-aspartic acid, L-valine, L- glutamine was provided and dissolved in the NADES.

[0110] Example 2: Sensory evaluation

[0111] Seasoned potato chips were provided. The provided potato chips had a Na+ content of 432.7 mg per 100g of the provided potato chips (control).

[0112] In a parallel approach, the flavouring mixture of Example 1 .2 was sprayed on the provided potato chips in an amount of 1.33 wt.-%, based on the total weight of the potato chips including the flavouring mixture. The potato chips including the flavouring mixture had a Na+ content of 440,5 mg per 100g of the provided potato chips (product according to the invention). The different potato chips were tested by an expert panel by sensory evaluation. The panellists were asked to set the evaluation for the control potato chips to the value 5 and to evaluate the potato chips including the flavouring mixture in light of the control.

[0113] It was found that the descriptors “juiciness”, and “saltiness impact” were strongly increased in the potato chips according to the invention, even though the NaCI content was approximately the same. Simultaneously, the potato chips according to the invention had a satisfying appearance, no soaked or soft appearance was detected.

[0114] Example 3: Sensory evaluation

[0115] Potato chips seasoned with a Garlic & Yoghurt seasoning were provided.

[0116] In a parallel approach, the flavouring mixture of Example 1 .2 was sprayed on the provided potato chips in an amount of 1.33 wt.-%, based on the total weight of the potato chips including the flavouring mixture.

[0117] The different potato chips were tested by an expert panel (n = 11) by sensory evaluation. The panellists were asked to set the evaluation for the control potato chips to the value 5 and to evaluate the potato chips including the flavouring mixture in light of the control.

[0118] The following results were obtained

[0119] It was surprisingly found that the potato chips according to the invention had a satisfying appearance, no soaked or soft appearance was detected. Furthermore, the sensory evaluation showed an increase in the descriptors as shown, which demonstrates that the respective flavours were increased with the flavouring composition based on NADES. Thus, the flavouring composition is suitable for imparting or increasing flavours. Example 4: Sensory evaluation

[0120] Potato chips seasoned with a Vinegar & Salt seasoning were provided.

[0121] In a parallel approach, the flavouring mixture of Example 1 .2 was sprayed on the provided potato chips in an amount of 1.33 wt.-%, based on the total weight of the potato chips including the flavouring mixture.

[0122] The different potato chips were tested by an expert panel (n = 11) by sensory evaluation. The panellists were asked to set the evaluation for the control potato chips to the value 5 and to evaluate the potato chips including the flavouring mixture in light of the control.

[0123] The following results were obtained

[0124] It was surprisingly found that the potato chips according to the invention had a satisfying appearance, no soaked or soft appearance was detected. Furthermore, the sensory evaluation showed an increase in the descriptors as shown, which demonstrates that the respective flavours were increased with the flavouring composition based on NADES. Thus, the flavouring composition is suitable for imparting or increasing flavours.

[0125] Example 5: Sensory evaluation

[0126] Potato chips seasoned with a Salt seasoning were provided. The provided potato chips had a Na+ content of 270 mg per 100g of the provided potato chips (control).

[0127] In a parallel approach, the flavouring mixture of Example 1 .2 was sprayed on the provided potato chips in an amount of 1.33 wt.-%, based on the total weight of the potato chips including the flavouring mixture. The potato chips including the flavouring mixture had a Na+ content of 286.72 mg per 100g of the provided potato chips (product according to the invention).

[0128] The different potato chips were tested by an expert panel (n = 11) by sensory evaluation.

[0129] The panellists were asked to set the evaluation for the control potato chips to the value 5 and to evaluate the potato chips including the flavouring mixture in light of the control.

[0130] The following results were obtained

[0131] It was surprisingly found that the potato chips according to the invention had a satisfying appearance, no soaked or soft appearance was detected. Furthermore, the sensory eval- uation showed an increase in the descriptors as shown, which demonstrates that the respective flavours were increased with the flavouring composition based on NADES. Thus, the flavouring composition is suitable for imparting or increasing flavours. The obtained data was particularly surprising, since a high increase in the saltiness descriptors was obtained, even though the added flavouring mixture only lead to a minor increase of the Na+ content.

Claims

Claims1 . Method for imparting or increasing a flavour of a product serving for nutrition or pleasure or a semi-finished product, comprising the steps i) providing a product serving for nutrition or pleasure or a semi-finished product, of which a flavour shall be imparted or increased, ii) providing a mixture comprising a) one or more natural deep eutectic solvent(s), b) one or more flavouring agent(s), wherein in the mixture the flavouring agent(s) is / are partially or completely dissolved in the natural deep eutectic solvent(s), iii) applying the mixture provided in step ii) to the product or semi-finished product provided in step i).

2. Method according to claim 1 , wherein step ii) comprises the steps11.1) providing one or more natural deep eutectic solvent(s),11.2) providing one or more flavouring agent(s),11.3) dissolving or partially dissolving the flavouring agent(s) provided in step ii.2) in the natural deep eutectic solvent(s) provided in step ii.1), to obtain a mixture comprising the flavouring agent(s) provided in step ii.2) and the natural deep eutectic solvent(s) provided in step ii.1), and optionally: ii.4) purifying the mixture obtained after step ii.3) to enrich the, one, two, three or more or all flavouring agent(s).

3. Method according to claims 1 or 2, wherein the, one, two, three or more or all natural deep eutectic solvent(s) provided in step ii) is / are hydrophilic natural deep eutectic solvents).

4. Method according to any of the preceding claims, wherein the, one, two, three or more or all flavouring agent(s) in the mixture provided in step ii) is / are selected from the group consisting of salty flavouring agents, umami flavouring agents, sour flavouring agents, sweet flavouring agents, bitter flavouring agents, spicy flavouring agents, cooling flavouring agents, warming flavouring agents, congruent flavouring agents, kokumi flavouring agents, fatty flavouring agents, bitter masking agents, and taste modulating agents.

5. Method according to any of the preceding claims, wherein the, one, two, three or more or all flavouring agent(s) in the mixture provided in step ii) is / are water soluble, and / or wherein the, one, two, three or more or all flavouring agent(s) in the mixture provided in step ii) is / are selected from the group consisting of amino acids, organic acids, salts, and trigeminally active substances.

6. Method according to any of claims 2 to 5, wherein in step ii.2) the flavouring agent(s) is / are provided as plant or plant material or plant extract, and wherein in step ii.3) the flavouring agent(s) is / are extracted from said plant or plant material or plant extract with a method using the natural deep eutectic solvent(s) provided in step ii.1) to obtain a mixture comprising the flavouring agent(s) provided in step ii.2) and the natural deep eutectic solvent(s) provided in step ii.1).

7. Use of a mixture comprising one or more natural deep eutectic solvent(s) and one or more flavouring agent(s), for imparting a or increasing the flavour of a product serving for nutrition or pleasure or a semi-finished product, wherein in the mixture the flavouring agent(s) is / are partially or completely dissolved in the natural deep eutectic solvent(s).

8. Use according to claim 7, wherein the, one, two, three or more or all natural deep eutectic solvent(s) is / are hydrophilic natural deep eutectic solvent(s).

9. Use according to any of the preceding claims, wherein the, one, two, three or more or all flavouring agent(s) is / are selected from the group consisting of salty flavouring agents, umami flavouring agents, sour flavouring agents, sweet flavouring agents, bitter flavouring agents, spicy flavouring agents, cooling flavouring agents, warming flavouring agents, congruent flavouring agents, kokumi flavouring agents, fatty flavouring agents, bitter masking agents, and taste modulating agents.

10. Use according to claims 7 to 9, wherein the, one, two, three or more or all flavouring agent(s) is / are water soluble, and / or wherein the, one, two, three or more or all flavouring agent(s) is / are selected from the group consisting of amino acids, organic acids, salts, and trigeminally active substances.11 . Product serving for nutrition or pleasure or semi-finished product, comprising a flavouring mixture, wherein the flavouring mixture comprises or consists of a) one or more natural deep eutectic solvent(s), and b) one or more flavouring agent(s), wherein the flavouring agent(s) is / are partially or completely dissolved in the natural deep eutectic solvent(s).

12. Product or semi-finished product according to claim 1 1 , comprising a partial or complete surface coating, wherein the or a portion of the flavouring mixture is comprised in the coating.

13. Product or semi-finished product according to claim 1 1 or 12, wherein the, one, two, three or more or all natural deep eutectic solvent(s) is / are hydrophilic natural deep eutectic solve nt(s).

14. Product or semi-finished product according to any of claim 11 to 13, wherein the, one, two, three or more or all flavouring agent(s) is / are selected from the group consisting of salty flavouring agents, umami flavouring agents, sour flavouring agents, sweet flavouring agents, bitter flavouring agents, spicy flavouring agents, cooling flavouring agents, warming flavouring agents, congruent flavouring agents, kokumi flavouring agents, fatty flavouring agents, bitter masking agents, and taste modulating agents.

15. Product or semi-finished product according to any of claims 11 to 14, wherein the, one, two, three or more or all flavouring agent(s) is / are water soluble, and / or wherein the, one, two, three or more or all flavouring agent(s) is / are selected from the group consisting of amino acids, organic acids, salts, and trigeminally active substances.

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