Improvements in or relating to compounds

Abstract

The disclosure is concerned with a method of identifying, evaluating and / or optimizing a functional health product benefit connoted by a flavour composition, said method comprising the step of employing an implicit cognitive test to measure a human subject's sub-conscious association between the flavour composition and the functional health product benefit.

Description

[0001] IMPROVEMENTS IN OR RELATING TO COMPOUNDS

[0002] Field of the Invention

[0003] The present invention is concerned with methods of identifying, evaluating and optimizing functional health product benefits connoted by flavour and / or colorants compositions, particularly when applied to consumer products. The invention also relates to flavour and colour compositions that connote functional health product benefits, particularly when applied in consumer products, and to the consumer products containing the same.

[0004] Background of the invention

[0005] The scientific literature has established the health benefits of different botanicals. For example, American ginseng has been shown and is used to improve attention, calmness and reduce mental fatigue. Lemon balm has been shown and is used to promote relaxation, ginger to promote gut health or turmeric to reduce pain or cranberry to reduce urinary discomfort. These benefits are linked to well-defined phytoactives, which will activate or inhibit specific physiological pathways linked with the targeted health benefits. Based on studied phytoactive bioavailability, the physiological benefit is generally perceived after at least 1 hour.

[0006] It is common practice for manufacturers of consumer products, such as foods and beverages and supplements to add flavour or colorants and / or colorants compositions to them in order to drive consumer liking or acceptance of those products. However, modern consumers are not only attracted to consumer products because of how they taste or smell. Increasingly, consumer purchasing decisions are influenced by the functional benefits claimed for those products on associated packaging, labelling or advertising. Consumers want to buy a holistic experience rather than just a product. Decision making in food and drinks is highly influenced by previous experiences with the product and associated emotions. Evidence shows that emotional associations with food products can add additional information beyond overall acceptance and even significantly improve food choice prediction.

[0007] The value of functional health product benefits can be illustrated with reference to health and nutrition supplements. The market executions of these products typically propose a wide range of functional health product benefits addressing health and nutritional benefits. These effects are typically communicated through diverse advertising campaigns, as well as on-pack claims, which together form an important aspect of the branding strategy of manufacturers. However, the realization of many of these desirable functional health product benefits requires repeated product use over long periods of time, with the claimed beneficial changes occurring only in small increments that are not always detectable day-to-day by consumers. Thus, correct and compliant use of such consumer products is essential if functional health benefits, such as improvement of the cognition, physical fatigue or reduction of pain, are to be delivered. Consumer discipline cannot be assured, unfortunately, and this is particularly the case when the active health or nutrition ingredients useful in delivering functional health or nutritional benefits possess inherently negative organoleptic effects, such as bitterness, mouth-dryness or astringency that can further discourage compliant and effective use.

[0008] When selecting flavour or colorants compositions for use in their products, consumer product companies will generally base their selection on tests measuring the overt congruence of the flavour or colorant with a particular type of product. Flavour and colorant compositions have not been recognized as being capable of driving perception of functional health benefits. Furthermore, the traditional means that consumer product companies use to distinguish competitive flavour or colorant offerings relies on questionnaire-based consumer research methods, which collect conscious and explicit consumer ratings of liking and acceptability of taste or colorant. Such conscious interrogation methods provide only limited and often inaccurate information about consumer perceptions due to, for example, faulty memory, dishonest responses, prior survey biases, and inarticulacy. In other words, these explicit cognitive assessment methods are measures of conscious and / or intentional mental processes that influence consumer behaviour, and as such, they are de-facto unable to detect or quantify sub-conscious (implicit) associations of flavours and colorants with functional health benefits.

[0009] Implicit psychological methodologies have been used to measure and / or predict the attitudes and / or behaviour of individuals for decades. These methodologies include tools that indirectly assess the non-declarative information processing and responses (e.g., information that cannot be provided through written or oral responses). In more recent times, implicit cognitive tests have found concrete application in the market research industry. In particular, market researchers have used these methodologies to observe and predict consumer behaviour in relation to product preference and brand affiliation, by measuring emotional attachment to a product related to preference and liking.

[0010] Applicant is unaware of the use of implicit cognitive tests in the rational design of flavour and / or colorant compositions that connote functional health product benefits.

[0011] There remains a need to provide means for connoting a functional health product benefit to a user of a consumer product, such as supplements, food and beverages, to create or amplify in the user the perception of otherwise undetectable product performance (by which is meant, undetectable through modalities of sight, taste or smell) and, for example, encourage a more compliant and effective use of said product. of the Invention

[0012] The applicant has now found in a surprising manner flavour and colorant compositions that connote functional health product benefits. These functional health product benefits can be identified, evaluated and / or optimized by means of a method that measures the subconscious reactions of human subjects, rather than using explicit interrogation methods. Applicant has, furthermore, found a method for the purposive selection and use of such compositions in consumer products to create the perception in a human subject that the products are fit for an indicated functional health purpose.

[0013] Accordingly, in a first aspect, a method of identifying, evaluating and / or optimizing a functional health product benefit connoted by a flavour and / or colorant composition, said method comprising the step of employing, an implicit and / or explicit cognitive tests to measure a human subject's sub-conscious association between the flavour and / or colorant composition and the health product benefit

[0014] In a second aspect, the invention provides a method of selecting a flavour and / or colorant composition for use in a consumer product that contains, or will contain, an indication or claim of a health product benefit in labelling, packaging or advertising associated with the consumer product, said method comprising the steps of testing at least one flavour and / or colorant composition by means of an implicit and / or explicit cognitive test as described herein and selecting a flavour and / or colorant composition that connotes the health product benefit.

[0015] In a third aspect, the invention provides a method of producing a consumer product that contains, or will contain, an indication or claim of a functional health product benefit in labelling, packaging or advertising associated with the consumer product, the method comprising the step of adding to the consumer product a flavour and / or colorant composition selected for having a known connotation to the health product benefit, said composition having been identified, evaluated and / or optimized by means of an implicit and / or explicit cognitive test described herein.

[0016] In a fourth aspect, the invention provides flavour or fragrance compositions connoting a functional health product functional health product benefit, useful in a consumer product that contains, or will contain, an indication or claim of a functional health product benefit in labelling, packaging or advertising associated with the consumer product, said flavour and / or colorant composition being identified, evaluated and / or optimized by means of an implicit and / or explicit cognitive test described herein. In a fifth aspect, the invention provides a consumer product comprising a flavour and / or colorant composition connoting a functional health product benefit, as described herein.

[0017] In a sixth aspect, the invention provides a packaged consumer product, comprising a flavour and / or colorant composition connoting a functional health product benefit described herein, wherein the packaging and / or labelling and / or advertising associated with the product contains a claim of the functional health product benefit.

[0018] The details, examples and preferences provided in relation to any one or more of the stated aspects of the present invention will be further described herein and apply equally to all aspects of the present invention. Any combination of the embodiments, examples and preferences described herein below in all possible variations thereof is encompassed by the present invention unless otherwise indicated herein, or otherwise clearly contradicted by context.

[0019] Figure 1. Results of the product appreciability

[0020] Figure 2: Results of the implicit measure (EEG) taken during after tasting.

[0021] Figure 3: Results of the explicit measure taken after tasting

[0022] Detailed Description of the Invention

[0023] The present invention is based on the surprising discovery that particular sensory characteristics of flavour and / or colorant ingredients or compositions containing same that connote functional benefits are driven by sub-conscious processing. As such, these functional benefits are not capable of being identified or measured by the conscious and explicit processes typically used for evaluation on the basis of the sensory modalities of taste or smell.

[0024] The applicant furthermore found that cognitive tests can be employed in methods of rational design of flavour and / or colorant compositions to identify, evaluate and / or optimize the ability of the compositions to connote functional health product benefits, particularly when said compositions are employed in consumer products. Still further, the applicant has found that flavour and / or colorant ingredients or compositions containing them that are able to provide a sensory cue connoting a functional health product benefit, which is manifest after the dissipation of the taste or aroma, are particularly suitable at driving the perception of functional health product benefits.

[0025] As used herein, the term "Functional health product" refers to a product form natural or synthetic origin that provides a health and / or nutritional benefit. Functional Health products include but is not limited to botanical ingredients, botanical extracts, natural or synthetic vitamins, prebiotics, probiotics, postbiotics.

[0026] As used herein, the term "functional health product benefit" refers to a benefit that is linked to said functional health product. Consumer product and supplement product companies might find desirable to associate with the use of their products on labelling, packaging or advertising associated with those products. That is, it is a benefit that delivers against some form of expectation that a consumer product is fit for some functional health and / or nutritional purpose. Functional health product benefits are benefits that are not, or would not be generally regarded to be, mechanistically associated with the sensory modalities of taste or smell, such as improvement of relaxation, reduction of pain, better mood, etc, by way of example. Feelings of liking or satisfaction, or other feelings of emotional attachment to a product, whilst they may flow from a notion that a product has performed a function well, are not considered to be functional health product benefits as this term is used in the present invention. Health and / or nutritional benefits of a certain functional health product may have a scientific proof such as being demonstrated by clinical trials and other scientific means that link the specific functional health ingredient with the health effect or benefit such as improved mood including mental fatigue, calmness, relaxation, alertness, focus, improved cognition including improving memory and executive functions, improved immunity, weight management, reduction of pain including joints or muscles pains, reduction of physical fatigue, reduction of discomfort linked with the gut or urinary tract, reduction of stress, reduction of anxiety, reduction of menopausal symptoms / discomfort linked with menopause, improving libido, reduction of discomfort linked with menstruation and menstrual problems, reduction of discomfort linked to joint, linked to exercise, or the ones described in Table I.

[0027] Examples of functional health ingredient include but are not limited to functional health product selected from the group consisting of the products define in table I and the health benefit described in said Table I : The functional health ingredients defined in Table I include but are not limited to any extracts or products derived from the botanicals defined in said table as well as any formulations including the same. In a preferred embodiment, said functional health ingredients defined in Table I, for example any extracts or products derived from the botanicals defined in Table I, will be formulated so as to contain the phytoactives that are known in the art to be linked to the claimed functional benefit. Thus in a preferred embodiment, the functional health ingredient used in the present invention is an extract of one or more of the botanicals defined in Table I that is enriched on the phytoactives known to be present in said botanical.

[0028] Respecting the vitamins defined in table I, they may be of natural or synthetic origin. In a preferred embodiment, the vitamin is from natural origin. For example, the vitamin C is from acerola, citrus or any other botanical that is known in the art to contain Vitamin C.

[0029] It is understood that the final consumer product may contain one or more of the functional health ingredients that are available to a person skilled in the art including but not limited to one or more the functional health ingredient described in Table 1.

[0030] In a preferred embodiment, the functional health ingredient is a Panax quinquefolius (American Ginseng) extract as described in W02010129307A1 or in Bell, L., Whyte, A., Duysburgh, C., Marzorati, M., Van den Abbeele, P., Le Cozannet, R., ... & Williams, C. (2022). A randomized, placebo-controlled trial investigating the acute and chronic benefits of American Ginseng (Cereboost®) on mood and cognition in healthy young adults, including in vitro investigation of gut microbiota changes as a possible mechanism of action. European journal of nutrition, 1-16., which disclosure is incorporated here by reference.

[0031] The Panax quinquefolius (American Ginseng) extract may be produced by methods described in WO2021185890A1 which disclosure is incorporated here by reference.

[0032] In a preferred embodiment, the functional health ingredient is a Panax quinquefolius (American Ginseng) extract comprising (or consist essentially / consist of) the following ginsenosides: a) Rgl: from about 0.5% to about 8% by weigh of total ginsenosides, such as from about 1% to about 4% by weigh of total ginsenosides, preferably such as from about 2% to about 4%, by weigh of total ginsenosides b) Re : from about 4% to about 50% by weigh of total ginsenosides, such as from about 4 % to about 35% by weigh of total ginsenosides, preferably such as from about 10% to about 20%, by weigh of total ginsenosides c) Rbl: from about 10% to about 100% by weigh of total ginsenosides, such as from about 30% to about 80% by weigh of total ginsenosides, preferably such as from about 40% to about 70%, by weigh of total ginsenosides d) Rc from about 0.5 % to about 40% by weigh of total ginsenosides, such as from about 5% to about 35% by weigh of total ginsenosides, preferably such as from about 10% to about 20%, by weigh of total ginsenosides e) Rb2 : from about 0.5% to about 20% by weigh of total ginsenosides, such as from about 2 to about 15% by weigh of total ginsenosides, preferably such as from about 2% to about 8%, by weigh of total ginsenosides, and / or f) Rd from about 5% to about 50% by weigh of total ginsenosides, such as from about 9% to about 30% by weigh of total ginsenosides, preferably such as from about 10% to about 20%, by weigh of total ginsenosides.

[0033] In a preferred embodiment, the Panax quinquefolius (American Ginseng) extract comprises: Rgl from about 3% to 4% by weigh of total ginsenosides, preferably 3,6 % by weigh of total ginsenosides, Re from 12 % to 17 % by weigh of total ginsenosides, preferably 16% by weigh of total ginsenosides, Rbl from 40% to 50% by weigh of total ginsenosides, preferably 48% by weigh of total ginsenosides, Rc from 12 % to 17% by weigh of total ginsenosides, preferably 16% by weigh of total ginsenosides, Rb2 from 2% to 5% by weigh of total ginsenosides , preferably 4% by weigh of total ginsenosides, and / or Rd from 12% to 15% by weigh of total ginsenosides, preferably 14% by weight of total ginsenosides.

[0034] In another preferred embodiment, the functional health ingredient is a cranberry composition as described in

[0035] Vostalova, J., Vidlar, A., Simanek, V., Galandakova, A., Kosina, P., Vacek, J., ... & Student, V. (2015). Are high proanthocyanidins key to cranberry efficacy in the prevention of recurrent urinary tract infection?. Phytotherapy Research, 29(10), 1559-1567, which disclosure is incorporated here by reference.

[0036] In another preferred embodiment, the functional health ingredient is a cocoa extract as described in Sadler, D. G., Draijer, R., Stewart, C. E., Jones, H., Marwood, S., & Thijssen, D. H. (2021). Cocoa-flavanols enhance moderate-intensity pulmonary V O 2 kinetics but not exercise tolerance in sedentary middle-aged adults. European Journal of Applied Physiology, 121(8), 2285-2294, which disclosure is incorporated here by reference.

[0037] In another preferred embodiment, the functional health ingredient is a Curcumin composition comprising curcuminoids, one or more saponins and one or more gums, preferably a quillaja saponin and a gum arabic as described in Fan^a-Berthon, P., Tenon, M., Le Bouter-Banon, S., Manfre, A., Maudet, C., Dion, A., ... & van Breemen, R. B. (2021). Pharmacokinetics of a single dose of turmeric curcuminoids depends on formulation: results of a human crossover study. The Journal of Nutrition, 151(7), 1802-1816, which disclosure is incorporated here by reference.

[0038] In another preferred embodiment, the functional health ingredient is a green coffee extract comprising from about 6% to 8% of 4-caffeolyquinic acid and has a total chlorogenic acid concentration of more than 30%, such as more than 45%, as described in Della libera, O., Lemaire, B., & Lafay, S. (2006). Svetol®, green coffee extract, induces weight loss and increases the lean to fat mass ratio in volunteers with overweight problem. Phytotherapie, 4, 194-197, which disclosure is incorporated here by reference.

[0039] In another preferred embodiment, the functional health ingredient is a hops ingredient as desceibed in Lecomte, M., Tomassi, D., Rizzoli, R., Tenon, M., Berton, T., Harney, S., & Fan$a- Berthon, P. (2023). Effect of a hop extract standardized in 8-prenylnaringenin on bone health and gut microbiome in postmenopausal women with osteopenia: a one-year randomized, double-blind, placebo-controlled trial. Nutrients, 15(12), 2688, which disclosure is incorporated here by reference.

[0040] In another preferred embodiment, the functional health ingredient is a Fraxinus angustifolia ingredient as desceibed in Fan^a-Berthon, P., Riant, E., Waget, A., Falcao, L., Bily, A., Roller, M., ... & Gourdy, P. (2017). Glucevia®, a Fraxinus angustifolia Vahl extract, is able to modify the gut microbiota composition and those effects are correlated with steatosis severity in obese and diabetic mice. The FASEB Journal, 31, 965-27., which disclosure is incorporated here by reference.

[0041] In another preferred embodiment, the functional health ingredient is a Hybiscus ingredient as described Mi la nd ri, R., Bocchialini, T., Ma Itagliati, M., Cotugno, M., Simonetti, E., Ferretti, S., ... & Micali, S. (2020). Effects of D-Mannose, ElliroseTM and Lactobacillus Plantarum in treatment of urinary tract recurrent infections (rUTIs): A survey of urologists knowledge about its clinical application. Acta Bio Medica: Atenei Parmensis, 91(1), 15., which disclosure is incorporated here by reference.

[0042] In another preferred embodiment, the functional health ingredient is an Oat betaglucan product as described in Steinert, R. E., Raederstorff, D., & Wolever, T. M. (2016). Effect of consuming oat bran mixed in water before a meal on glycemic responses in healthy humans— -A pilot study. Nutrients, 8(9), 524, which disclosure is incorporated here by reference.

[0043] In another preferred embodiment, the functional health ingredient is a ginger composition comprising a ginger extract formulated with one or more saponins and one or more gums, preferably a quillaja saponin and a gum Arabic.

[0044] By "Flavour" or "flavorant" it means a composition created by a flavorist using methods known to the skilled person that is a mixture of tastants, aroma compounds and sensates. Examples of suitable flavorants include natural flavors, artificial flavors, spices, seasonings, and the like. Exemplary flavorants include synthetic flavor oils and flavoring aromatics and / or oils, oleoresins, essences, and distillates, and a combination comprising at least one of the foregoing. Flavor oils include spearmint oil, cinnamon oil, oil of Wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil; useful flavoring agents include artificial, natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yuzu, sudachi, and fruit essences including apple, pear, peach, grape, raspberry, blackberry, gooseberry, blueberry, strawberry, cherry, plum, prune, raisin, cola, guarana, neroli, pineapple, apricot, banana, melon, apricot, cherry, tropical fruit, mango, mangosteen, pomegranate, papaya, and so forth.

[0045] Additional exemplary flavors imparted by a flavorant include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor, a vanilla flavor, tea or coffee flavors, such as a green tea flavor, an oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a chamomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemary flavor, a bayleaf flavor, and a wasabi (Japanese horseradish) flavor; a nut flavor such as an almond flavor, a hazelnut flavor, a macadamia nut flavor, a peanut flavor, a pecan flavor, a pistachio flavor, and a walnut flavor; floral flavors; and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor, and a tomato flavor.

[0046] According to some embodiments, flavorants may also include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, and so forth can be used. Further examples of aldehyde flavourings include acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavours), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6- dimethyloctanal (green fruit), and 2-dodecenal (citrus, mandarin), and the like.

[0047] Generally, any flavorant or food additive such as those described in "Chemicals Used in Food Processing", Publication No 1274, pages 63-258, by the National Academy of Sciences, can be used. This publication is incorporated herein by reference. The core particles disclosed herein may contain other optional excipients, including, but not limited to fillers, flavorants and the like.

[0048] Flavour includes also not only the flavor but also the aroma that is impaired to the final consumer product.

[0049] Color is one of the most important sensory properties in the food and beverage industry. Because consumer's look at a beverage or food product before consuming it, their eyes send signals to their brain well before their taste buds get the chance. This can predetermine how consumers will perceive certain characteristics of what they are about to eat, such as taste, flavor, mouthfeel, intensity, quality, sweetness, pleasantness, and acceptability. Research has demonstrated that changing the hue or intensity / saturation of the color of beverage or food products has a direct impact on a consumer's experience. Colorful beverages or foods can influence a consumer's brain to create an expectation that specific colors will taste a certain way. For example, the more vibrantly colored a food is, the more intense a consumer will expect its flavor to be.

[0050] Color is so powerful that it can override other senses of a consumer, causing them to taste sweetness in a beverage or food product that is not really there and experience flavors that are not present. Color also has a powerful effect on a consumer's emotions, such as happiness, hunger, and relaxation. Warm colors such as red, orange, and yellow are often associated with happiness, optimism, and energy. Different shades of the color red are often associated with love, sensuality, confidence, energy, joy, heat, and excitement. Different shades of the color pink are often associated with sensitivity, soft, sweet, beauty, joy, amusement, and pleasure. Cool colors such as green, blue and purple are associated with calming. Different shades of the color blue are often associated with relaxation, caring, contentment, cool, happiness, pleasure, relief, and tranquility. Different shades of the color green are often associated with fresh, healthy, interest, joy, natural, pleasure, relief and youth. The color purple often sparks creativity as it combines blue and red (calm and intense).

[0051] The term "color" refers to the color properties such as hue, chroma, purity, saturation, intensity, vividness, value, lightness, brightness and darkness, and color model system parameters used to describe these properties, such as Commission Internationale de I'Eclairage CIE 1976 CIELAB color space L*a*b* values. The term "hue" refers to the color property that gives a color its name, for example, red, blue and brown.

[0052] Colorants are substances that are added or applied to change the color of a material, in this case consumables. Colorants used in the present disclosure include natural colorants and synthetic colorants. According to certain illustrative embodiment, the colorants are food grade natural colorants.

[0053] As used herein, a "colorant" is any substance that imparts colour by absorbing or scattering light at different wavelengths or modifies the color of a consumable. As used herein, a "colorant" is understood as one or more colorants. A "food-grade colorant" refers to a colorant suitable for use in a food product intended for human or animal consumption, and is differentiated from a nontoxic material that may provide colour, but is generally not included in a food product or is only included in a trace amount. Colorant may be used in pure form or in the form of an oleoresin, an extract or a powder. As used herein, the term "natural colorant" refers to a pigment that can be found in natural sources, including plants, algae, fungi and the like. It is to be understood that the natural colorant of the present invention can be derived from a natural source or can be synthesized chemically. Examples of colorants include but are not limited to carotenoids, vegetable juice concentrate, anthocyanin containing colorants, phycobilin containing colorants, betain containing colorants, betalain containing colorants, or mixtures thereof.

[0054] The flavour and / or colorant used in the present invention may be preselected using relevant literature or consumer insight data.

[0055] In carrying out the methods of the present invention, one can employ implicit and / or explicit cognitive test techniques generally known in the art.

[0056] In carrying out the methods of the present invention, one can employ explicit health assessment test techniques generally known in the art.

[0057] Before starting the study participants are asked to evaluate their baseline health status using a Visual Analogue Scale (VAS) or any scale with quantitative data, then participants are tested again following a certain delay after product consumption.

[0058] Depending on the health benefit, the person of the art would know which questionnaire could be selected.

[0059] Explicit cognitive tests used in accordance with the present invention are used to measure a human subject's association between a concept (e.g. a product containing a health product) and an attribute (e.g. a functional health benefit associated with the functional health product). The speed with which the subject associates the concept with an attribute is an indication of its sub-conscious attitude to the concept / attribute pairing. More particularly, a faster response indicates that the subject makes an easier association or displays congruence between a concept (e.g. product) and a particular attribute, whereas a slow response time indicates a more difficult association or incongruence. In a typical explicit cognitive test, human subjects are presented with the task of pairing a consumer product containing a test flavour and / or colorant composition with a series of attributes that may or may not pertain to that product, and the speed with which the subjects associate the product with the various attributes indicates their automatic (explicit) attitudes. The attribute stimuli may be presented orally or in the form of words and / or images, or any one or more of the foregoing.

[0060] Prior to carrying out an explicit cognitive test useful in a method of the present invention, a human subject undergoes a training protocol in order to measure response tendencies. For example, the subject will be presented with a polar priming stimulus, such as "yes / no", or "true / false" and asked to select one pole of the priming stimulus, e.g. "yes" or "no". The subject will repeat this training protocol until he or she has learned how to respond appropriately, that is, the response time is sufficiently rapid and substantially error free. The response tendencies of the subject can be used to calibrate the test and provide data that can be used as a personal control.

[0061] The trained subject then undergoes a test protocol in which he or she is first required to taste or smell a consumer product containing the flavour and / or colorant composition and optionally the functional health product.

[0062] After the task is completed, the subject will again receive the polar priming stimulus, e.g. "Yes / No" and be asked to select one pole "Yes" or "No". However, in this part of the test, before being presented with the polar priming stimulus, the subject will be presented with an attribute, which may be communicated orally, or presented visually in the form or text and / or images. These attributes may be presented in a random manner.

[0063] In the test, both the stimulus and the attribute are presented to the subject for a short period of time that is insufficient to allow the subject the time for conscious reflection.

[0064] From a neuro-scientific perspective, the attribute will influence the speed with which a human subject responds to the polar priming stimulus. Throughout the test, the subject attempts to respond to each attribute-stimulus pairing as quickly as possible, and the reaction times are recorded. The reaction times of the subject will indicate the implicit attitude or bias of the subject towards the attributes.

[0065] In some embodiments, during the implicit cognitive test, subjects are exposed to both images and words depicting functional health benefit attributes. In each test, each word or image attribute depiction is presented twice in a randomized order. The words or images are referred to as 'primes', and each prime is presented to a subject to respond to a polar priming stimulus "true" or "false". Software records subject reaction times (e.g. in milliseconds), which are stored on suitable storage means, such as digital file format means.

[0066] The test described above can be designed and implemented using open source software generally known in the art. Suitable open source software includes, but is not limited to OpenSesame software. OpenSesame is freely available for download from http: / osdoc.cogsci.nl / opensesame.

[0067] In carrying out the methods of the present invention, additionally to the explicit cognitive test (i.e questionaires) one can employ implicit cognitive test techniques generally known in the art. The explicit test described above could be paired with other implicit test such as an Electro encephalogram (EEG) device which will record measures 'brain waves', minuscule changes in electrical potential, with a battery of electrodes pasted to the scalp. These measurements can detect changes in emotion or mental states all along the process such as relaxation, cognitive workload relating to familiarity with the tested product, engagement related to attention, frontal asymmetry linked with product acceptability, likeliness etc.

[0068] In a particular embodiment, a method according to the invention comprises the steps of: Exposing a human subject to a flavour and / or colorant composition, alone or in combination with the health product;

[0069] Instructing the subject to respond to perceived health benefits questionnaires, wherein the response time is enforced to have a duration that is insufficient to allow conscious reflection by the subject;

[0070] Evaluating the subject's response time to determine whether or not the flavor and / or colorant composition is congruent with the presented health benefits; and optionally

[0071] Evaluating the subject's brain modulation via EEG during tasting to determine whether or not the flavor and / or colorant composition is congruent with the presented health benefit; and optionally

[0072] Using the results of the evaluation to select a flavor and / or colorant composition for use in a consumer product or to further modify or optimize the flavour and / or colorant composition.

[0073] The method described above is preferably automatized. In particular, perceived health benefits questionnaires may be presented to the subject on a user interface, such as a computer user interface. The subject's response inputs can be made by the subject striking keys on a keyboard in communication with the user interface, which keys correspond to the perceived health benefits questionnaires. For example, a "Yes" input can be registered by striking the "E" key on a standard keyboard, whereas a "No" input can be registered by striking the "I" key. Response time to perceived health benefits questionnaires can be reinforced by computer processing means. By using such computer processing means, response times can be controlled within a desirable range, such as between about 300 to 1000 milliseconds, by way of example, although shorter or longer response times can be enforced as desired. Similarly, the time period during which the attribute (health benefit) is presented may be controlled by said processing means, and may be likewise set in the range of about 300 to 1000 milliseconds, as an example, which times similarly may be set shorter or longer as required.

[0074] The subject response data is an indication of the implicit association that the subject makes between the flavour and / or colorant composition and a series of presented attributes (health benefits), and is a measure of how congruent a proposition inherent in each of the presented attributes (health benefits) is with the experience that the subject has when being subjected to the composition.

[0075] The methods according to the present invention may be used to evaluate specific flavour and / or colorant compositions, or compare a test composition with similar compositions in order to assess the extent to which they connote particular functional health product benefits. In this manner, the feedback provided by the methods according to the invention can be used to confirm that particular flavour and / or colorant ingredients or compositions containing same connote a particular functional health product benefit, or it can provide valuable insights for formulators of flavour and / or colorant compositions, which can assist them to select, or to further improve, modify or optimize the ability of a composition to drive the perception of a functional health product benefit.

[0076] Optionally, the method of the invention comprises a step of evaluating the subject's brain modulation via Electro encephalogram (EEG) during tasting to determine whether or not the flavor and / or colorant composition is congruent with the presented health benefit.

[0077] Brain modulation via EEG can be measured using Electroencephalography technics known in the art. Electroencephalography technics are typically non-invasive, with the EEG electrodes placed along the scalp (commonly called "scalp EEG") using the International 10- 20 system, or variations of it. Electrocorticography, involving surgical placement of electrodes, is sometimes called "intracranial EEG".

[0078] These implicit test measurements can detect changes in emotion or mental states all along the process such as relaxation, cognitive workload relating to familiarity with the tested product, engagement related to attention, frontal asymmetry linked with product acceptability, likeliness, etc.

[0079] In certain embodiments, Participants are asked to wear the EEG headset, which is a non-invasive device placed on the forehead. The skin surface on the forehead and behind the ears (mastoid bone) is wiped with disinfectant wipes to ensure cleanliness. A small amount of gel or lotion is applied to the sensors on the headset to enhance conductivity. Participants might have felt a fresh sensation on their skin. The gel used may be waterbased and could be easily removed with water. It was emphasized that participants should avoid talking or making unnecessary movements once the headset is attached to maintain accurate readings.

[0080] Participants are instructed to keep a comfortable position and remain still while looking at the wall in front of them. They are advised to stay calm, avoid talking, and minimize any big movements throughout the test. The purpose of this phase is to collect mental activity when participants are in a relaxed state.

[0081] Participants are asked to smell the water sample for a few seconds. They are then instructed to put the sample in their mouth and start tasting, keeping it in their mouth for a few seconds. After tasting, participants are instructed to stay still for a few more seconds and focus on the sensations left in their mouth (aftertaste).

[0082] The procedure for Sample A was similar to the Training Sample phase. Participants are instructed to smell the sample, put it in their mouth, taste it for a few seconds, and focus on the aftertaste. This process was eventually repeated for other Sample (like sample B, C, D etc) with each sample being evaluated separately.

[0083] After tasting each sample, participants are instructed to rinse their mouth with water. Participants are then asked to fill in Part 2 Questionnaire in Compusense via iPad, which assessed their mood state after tasting, hedonic liking of taste. Participants are aware that the tested products are beneficial for the energy health benefits due to the presence of the botanical health product (for example an American Ginseng extract), however products appear in a randomized order and may not contain it.

[0084] In some embodiments, during the explicit cognitive test, subjects are exposed to both images and words depicting functional health benefit attributes. In each test, each word or image attribute depiction is presented twice in a randomized order. The words or images are referred to as 'primes', and each prime is presented to a subject to respond to a polar priming stimulus "true" or "false". Software records subject reaction times (e.g. in milliseconds), which are stored on suitable storage means, such as digital file format means.

[0085] The test described above can be designed and implemented using open source software generally known in the art. Suitable open source software includes, but is not limited to OpenSesame software. OpenSesame is freely available for download from http: / osdoc.cogsci.nl / opensesame.

[0086] The collected data from the EEG device and the questionnaires are analyzed using analysis methods, software, or statistical tests used and known in the art. The analysis aimed to identify patterns in brain activity and assess participants' responses to the different samples and most importantly to identify the impact of flavours / colorants associated or not with the botanicals products. The explicit measures are expressed as the mood change from baseline.

[0087] The tested products may be presented with or without the functional health ingredient.

[0088] The testing of flavour and / or colorant compositions in the manner described above is preferably carried out in context. That is, the compositions are tested after they have been incorporated into a consumer product (that is, subjects are tasting a consumer product containing the flavour and / or colorant composition), rather than being tested neat. Furthermore, it is preferable that subjects test the products in the manner in which they should be used by consumers in normal (intended) use. For example, in the case of a health supplement for improving cognitive performance in a liquid form, the subject should drink the product containing the functional health product and the flavour and / or colorant composition, rather than merely tasting it or just smelling it.

[0089] Traditionally, consumer testing methods select consumer products based solely on explicit liking ratings using the sensory modalities of taste or smell. However, the evaluation method of the present invention represents a valuable formulation design tool and selection method using implicit responses of subjects to enable the creation of flavour and / or colorant composition compositions that connote functional health product benefits, particularly when used in consumer products. It is known in the art that certain health products may have an unpleasant taste or color that may negatively affect the consumer intake of the health ingredient and thus the final beneficial effect.

[0090] Aside from the promotional and advertising advantages attendant to this invention, it also has particular health and well-being and sustainability implications in that flavourists can reliably and reproducibly create flavours and / or colorant composition that encourage, teach or prime consumers to use consumer products in a constant and or most efficacious way in order to achieve a desired functional health product benefit. For example, certain functional health ingredients have certain dosage recommendations or duration recommendations of the uptake that need to be respected to achieve the desired health benefit. If the consumer is not respecting the advised dosage and / or duration of the treatment, the health benefit may not be as good as expected. Also, if a certain functional health product should be preferable taken in a certain order during the meals, for example after eating a meal, if the functional product is formulated in a consumer product appealing for the consumer to be consumed as a dessert (and thus preferably consumed after a meal), the health benefit would be increased.

[0091] The methods of the present invention also allow manufacturers of consumer products, who are the principle purchasers of flavour and / or colorant composition compositions, to select such compositions with a greater degree of certainty of the congruence of the flavour and / or colorant composition with the health claims they intend to make on their products, whether on associated packaging, package inserts, advertising or the like.

[0092] The method according to the invention has application across all categories of flavour and / or colorant composition containing consumer products, including the health and nutrition supplement space, and more in general food and beverage products. The method can be employed to demonstrate the emergence of functional health product benefits that would not be manifest using the conscious interrogation methods used in classic consumer testing, and particularly those functional health product benefits that are mechanistically un-related to the modalities of taste or smell.

[0093] The methods of the present invention can be used as a tool in the design of flavour and / or colorant compositions that connote functional health product benefits. Flavour and / or colorant compositions having a known connotation of a functional health product benefit can be appropriately matched to consumer products that claim the same functional health product benefit. Such a flavour and / or colorant composition having a known connotation of a functional health product benefit, methods of making consumer products by matching said flavour or fragrance compositions having known connotations of functional health product benefits, as well as consumer products containing same, form additional aspects of the present invention.

[0094] As used herein, a flavour and / or colorant composition having a known connotation of a functional health product benefit refers to any flavour and / or colorant composition that is designed according to the implicit cognitive test method defined herein.

[0095] The methods of the present invention have particular application in the health and nutrition supplement consumer product category, in which category the brand equity of many consumer products is associated with package claims and advertising promoting health, well-being and nutritional advantages associated with the use of such products.

[0096] Accordingly, further embodiments of the invention relate to the methods described above, for identifying, evaluating and / or optimizing flavour or fragrance compositions connoting functional health product benefits useful in consumer product, including health and nutrition supplement products, as well as to methods of preparing such flavour and / or colorant compositions.

[0097] Further embodiments of the invention also relate to the use of flavour and / or colorant compositions in consumer products, including health and nutrition products, food and beverages, to connote functional health product benefits, as well as to consumer products, including health and nutrition supplement consumer products containing such flavour and / or colorant compositions.

[0098] More particularly still, the health and nutrition supplement products may contain one or more of a functional health product that has a health benefit selected from the group consisting of the products define in table I

[0099] In this manner, the invention provides flavour and / or colorant compositions that promote appealing products that will result in good consumer habits, such as encouraging the consumption of the full product (and thus the whole recommended dose) products and prolonged usage, e.g. consuming the product containing the functional health product during a time that is sufficient that can lead to the health benefit that is desired.

[0100] Accordingly, the invention provides in another of its aspects flavour and / or colorant compositions that connote American ginseng (Panax quinquefolius) extract benefits selected from one of more of reduction of mental fatigue, improvement of focus, attention, calmness, alertness, memory, cognition and self-confidence.

[0101] The applicant surprisingly found that a grape flavor in combination with a forest fruits red and blue gardenia colorant with pink-purple color wuth a Lab L*=63 + / -5 a*=20 + / -3 b*= -1,80 + / -0.02, as well as flavour and / or colorant compositions containing same, are of particular use in connoting the aforementioned functional health product benefits, and those that provide a sensory cue that is manifest after the dissipation of the initial aroma and / or taste of the flavour and / or colorant composition are particularly preferred.

[0102] The utility of a grape flavor and a pink-purple color (such as a forest fruits red and blue gardenia) colorant compositions to connote a American ginseng health product benefit can be evaluated according to methods described above.

[0103] A particular embodiment, the methods comprise the steps of:

[0104] Exposing a human subject to a grape flavor composition, optionally further comprising a pink-purple color (such as a forest fruits red and blue gardenia) colorant, alone or in combination with an American ginseng (Panax quinquefolius) extract;

[0105] Instructing the subject to respond to perceived health benefits questionnaires, wherein the response time is enforced to have a duration that is insufficient to allow conscious reflection by the subject;

[0106] Evaluating the subject's response time to determine whether or not the flavor and / or colorant composition is congruent with the presented health benefits; and optionally

[0107] Evaluating the subject's brain modulation via EEG during tasting to determine whether or not the flavor and / or colorant composition is congruent with the presented health benefit; and optionally

[0108] Using the results of the evaluation to select a flavor and / or colorant composition for use in a consumer product or to further modify or optimize the flavour and / or colorant composition.

[0109] The subject may be exposed to the flavour and / or colorant composition simply by tasting or smelling the composition neat or tasting or smelling the composition incorporated in a consumer product. The specific testing protocol may vary having regard to the nature of the consumer product and the particular functional health product benefit that is being evaluated. It is preferred, however, that the flavour and / or colorant composition is presented to subjects in a form already incorporated into the consumer product. It is also preferred that the subject should use the consumer product in a manner consistent with how it would be used by consumers in normal use. Thus, if a flavour and / or colorant composition is being evaluated to determine if it connotes a functional health product benefit in an health supplement, such as a tablet, Effervescent tablets, water-enhancer cubes, hydration cubes, instant drink, ready-to-mix powder, gummies, shot, functional chocolate, protein bar, sport bar, probiotic shot, fermented milks, flavoured milk, milk drinks and smoothies, yogurts, dairy product analogs, Tea beverages, herbal infusions, Carbonated water-based beverages, energy drinks, isotonic and sport drinks, instant coffee and tea, specialty coffee drinks, Cereal bars, Cocoa and chocolate products, Hard candies and lozenges, Flavoured fluid milk drinks, yoghurt drinks, probiotic-milk like drinks, sour milk products, Food for weight reduction, Meal replacement, etc prior to undertaking the implicit cognitive test.

[0110] The methods according to the present invention enable the skilled formulator to accurately and reproducibly design and optimize flavour and fragrance compositions that connote functional health product benefits and a consumer product's fitness for a defined functional purpose can be demonstrated.

[0111] The methods are also the basis of a creation tool that enables perfumers, flavourists, evaluators and any other actors involved in the creation process to better understand and communicate the sensory and functional attributes of a flavour and / or colorant composition, rendering the design process simpler, cheaper, and more sustainable.

[0112] Still further, the methods according to the invention render the creative process more intuitive and transparent to customers. Functional health product benefits are critically important components of many branded products, and if the functional effects of a flavour and / or colorant composition can be clearly articulated by a formulator, it can help to promote customer acceptance and preference for the formulator's flavour and fragrance creations.

[0113] The flavour and color compositions obtainable by the method defined herein form another aspect of the present invention, as do the consumer products containing them.

[0114] Consumer products, as used herein include but is not limited to any Food and beverage product, food supplement etc. For example, the consumer product may be selected from tables (soft or hard tables), gummies, beverages, effervescent tablets, water-enhancer cubes, hydration cubes, instant drink, ready-to-mix powder, gummies, shot, functional chocolate, protein bar, sport bar, probiotic shot, fermented milks, flavoured milk, milk drinks and smoothies, yogurts, dairy product analogs, Tea beverages, herbal infusions, Carbonated water-based beverages, energy drinks, isotonic and sport drinks, instant coffee and tea, specialty coffee drinks, Cereal bars, Cocoa and chocolate products, Hard candies and lozenges, flavoured fluid milk drinks, yoghurt drinks, probiotic-milk like drinks, sour milk products, Food for weight reduction, Meal replacement, etc. Still further, the use of certain flavour and / or colorant ingredients, or compositions containing same, as a means to connote functional health product benefits forms an additional aspect of the invention.

[0115] In particular embodiments of the invention, the flavour and / or colorant compositions comprise a grapefruit flavour and a pink-purple color (such as a forest fruits red and blue gardenia) and are used together with a Panax quinquefolius (American Ginseng) extract as described herein. In a preferred embodiment, the Panax quinquefolius (American Ginseng) extract comprises: Rgl from about 3% to 4% by weight of total ginsenosides, preferably 3,6 % by weight of total ginsenosides, Re from 12 % to 17 % by weight of total ginsenosides, preferably 16% by weight of total ginsenosides, Rbl from 40% to 50% by weight of total ginsenosides, preferably 48% by weight of total ginsenosides, Rc from 12 % to 17% by weight of total ginsenosides, preferably 16% by weight of total ginsenosides, Rb2 from 2% to 5% by weight of total ginsenosides , preferably 4% by weight of total ginsenosides, and / or Rd from 12% to 15% by weight of total ginsenosides, preferably 14% by weight of total ginsenosides.

[0116] In particular embodiments of the invention, Panax quinquefolius (American Ginseng) extract is employed together with the flavour and / or colorant composition at a concentration which delivers a dosage level of between lOOmg and lOOOmg, such as between n 150 and 300mg. In a preferred embodiment of the invention, Panax quinquefolius (American Ginseng) extract is employed together with the flavour and / or colorant composition at a concentration which delivers a dosage level of 200mg.

[0117] In certain embodiments, Panax quinquefolius (American Ginseng) extract is employed together with the flavour and / or colorant composition at a concentration which delivers a dosage level of 200mg / day.

[0118] In particular embodiments of the present invention, there is provided the use of flavour and / or colorant compositions in consumer products, in particular a consumer product comprising a Panax quinquefolius (American Ginseng) extract as described herein to connote a functional health product benefit selected from the group consisting of one or more of reduction of mental fatigue, improvement of focus, attention, calmness alertness, memory, cognition and self confidence.

[0119] The consumer products of the present invention may contain packaging or associated labeling accompanying the packaging or web-based information or instructions that contain information relating to the use of the products for a functional health product benefit. In a preferred embodiment, the consumer products of the present invention may contain packaging or associated labeling accompanying the packaging or web-based information or instructions that contains information relating to the use of a Panax quinquefolius (American Ginseng) extract as described herein, for a functional health product benefit such as one or more of reduction of mental fatigue, improvement of focus, attention, calmness alertness, memory, cognition and self-confidence.

[0120] The invention will be further explained and illustrated with reference to the following examples.

[0121] EXAMPLES

[0122] The present invention will be further described by reference to the following, non-limiting examples.

[0123] 1. Integrated solution generated from internal database on flavors - colors - application - taste perception - health benefits

[0124] The aim of this process is to gather relevant data from users to determine the expectation of motivation of the benefits / flavor / color for a food format, such as instant drink associated with specific health benefits such as vitality and brain health. Based on this new knowledge the goal is to create an integrated solution which corresponds to the desired claims health benefits associated with the relevant colors, flavors, food & beverage formats, while providing a desirable palatability to the end product.

[0125] 1.1. Preselection of the flavors and colors.

[0126] The Givaudan database was used to preselect the food application, flavours and colors used in Example 1.

[0127] 1.2. Materials and methods of the product palatability

[0128] A total of 32 participants were recruited for this study. The participants were Male and female between 26 to 64 years old. All participants provided informed consent before participating in the study. Participants were asked to rate the product acceptability of 4 samples tested (200 ml) in a randomized order: A-Base alone, B- Base + American ginseng extract (Cereboost 200 mg, standardized to 10-12% ginsenosides, Givaudan), C- Base + Flavour (grape flavor with forest fruits red and blue gardenia color: L*=63 + / -5 a*=20 + / -3 b*= -1,80 + / -0.02) and D- Base + Flavour (grape flavor with forest fruits red and blue gardenia color) + American ginseng extract (Cereboost 200mg, Givaudan), .

[0129] Participants were asked to rate product acceptability on a scale from 1 to 9 with 9 being the most acceptable score.

[0130] 1.3. Results of the palatability

[0131] Overall, the results show that each of the products were acceptable with a score reaching around 5 out of 9, while it seems noticeable that samples with flavours have the highest acceptability score with 5,4 when mixed with American ginseng extract (Cereboost, Givaudan), and with 6,3 alone (Figure 1), while american ginseng alone as a lower score of 5,1.

[0132] Conclusion

[0133] The concept developed based on previously described steps is highly acceptable. It seems that flavours can enhance the botanical extract's taste (off notes such as bitterness) acceptability.

[0134] 2. Immediate short term health benefits associated with the combined action of botanicals product and flavor / color:

[0135] This study aimed to investigate the implicit and explicit brain's active mental states in response to a series of 4 randomized functional drinks (200 ml): A-Base alone, B- Base + American ginseng extract (Cereboost: 200 mg, Givaudan), C- Base + Flavour (grape flavor with forest fruits red and blue gardenia color) and D- Base + Flavour (grape flavor with forest fruits red and blue gardenia color) + American ginseng extract (Cereboost200 mg, Givaudan).

[0136] The study utilized a non-invasive neuroscientific tool, a portable electroencephalogram (EEG) device, to monitor participants' brain activity during the tasting experience (implicit measures) as well as Visual Analogue Scale (VAS) to assess mood states (explicit measures) before and after each samples.

[0137] The study followed a standardized procedure to ensure accurate data collection.

[0138] 2.1. Material and methods

[0139] A total of 32 participants were recruited for this study. The participants were male and female between 26 to 64 years old. All participants provided informed consent before participating in the study. Prior to the tasting session, participants were required to read and sign the consent form. They were also instructed to fill in Part 1 Questionnaire in Compusense via iPad, which assessed their mood scale before tasting.

[0140] Participants were then guided through the following steps:

[0141] Participants were asked to wear the EEG headset (Thimus SRL https: / / thimus.com / ), which was a non-invasive device placed on the forehead. The skin surface on the forehead and behind the ears (mastoid bone) was wiped with disinfectant wipes to ensure cleanliness. A small amount of gel or lotion was applied to the sensors on the headset to enhance conductivity. Participants might have felt a fresh sensation on their skin. The gel used was water-based and could be easily removed with water. It was emphasized that participants should avoid talking or making unnecessary movements once the headset was attached to maintain accurate readings. Participants were instructed to keep a comfortable position and remain still while looking at the wall in front of them. They were advised to stay calm, avoid talking, and minimize any big movementsthroughout the test. The purpose of this phase was to collect mental activity when participants were in a relaxed state.

[0142] Participants were asked to smell the water sample for a few seconds. They were then instructed to put the sample (approximately 6 to 8 ml) in their mouth and start tasting, keeping it in their mouth for a few seconds. After tasting, participants were instructed to stay still for a few more seconds and focus on the sensations left in their mouth (aftertaste).

[0143] The procedure for Sample A was similar to the Training Sample phase. Participants were instructed to smell the sample, put it in their mouth, taste it for a few seconds, and focus on the aftertaste. This process was repeated for Sample B, C, D with each sample being evaluated separately.

[0144] After tasting each sample, participants were instructed to rinse their mouth with water. Participants were then asked to fill in Part 2 Questionnaire in Compusense via iPad, which assessed their mood state after tasting. Participants were aware that the tested products are beneficial for the energy health benefits due to the presence of American ginseng extract (Cereboost, Givaudan),, however products appear in a randomized order and may not contain it.

[0145] The collected data from the EEG device and the questionnaires were analyzed using XLSTAT Software. The analysis aimed to identify patterns in brain activity and assess participants' responses to the different samples and most importantly to identify the impact of flavours / colors associated or not with the botanicals products. The explicit measures were expressed as the mood change from baseline.

[0146] 2.2. Results

[0147] 2.2.1. Implicit measure

[0148] The results, presented in Figure 2, showed that American ginseng extract (Cereboost, Givaudan), alone was not different compared to base product alone (data not shown). However, it revealed that the combination of flavour / colours with American ginseng extract (Cereboost, Givaudan), compared to American ginseng extract (Cereboost, Givaudan), alone:

[0149] Reduced the "Cognitive Workload measure" meaning that the combination appears more familiar to consumers than the botanicals alone

[0150] Improved "Engagement measure" showing participants increase of attention Decreased "Relaxation measure" in line with a more activated mental state

[0151] In addition to that, it seems that the flavour / colour alone would be to some extent also beneficial toward the perception of the health benefits related to energy which is carried by the botanical product. However, in this condition the product does not contain any botanical and therefore no clinically validated health benefits.

[0152] 2.2.2. Explicit measure

[0153] The results revealed that American ginseng extract (Cereboost, Givaudan), alone improved alertness, calmness and mental fatigue compared to baseline. In addition, the flavor / color contributed to improve the perceived benefits of American ginseng extract (Cereboost, Givaudan), by 8% for alertness, 36% for calmness and 51% for mental fatigue reduction, while the flavor / color even had a higher perceived improvement compared to American ginseng extract (Cereboost, Givaudan) alone of 50% of alertness, 36% of calmness and 56% of mental fatigue reduction (Figure 3). Similarly, then for the implicit measure, the flavor alone seems to also increase the perceived benefits, however has the solution does not contain any botanicals nor ingredients with health benefits, this solution cannot carry the claimed health benefits on the packaging.

[0154] 2.2.3. Conclusion

[0155] Overall it appears that flavor / colors improved the perceived benefits measured using implicit and explicit methods when associated with botanicals products which are clinically validated to allow health benefits claims to consumers.

[0156] 3. Long term health benefit associated with the combined action of botanicals product and flavor / color

[0157] 3.1. Material and method

[0158] Seventy healthy (n=70) participants were given seven doses of a solution called Solution D, which consisted of a combination of Base + Flavour (grape flavor with forest fruits red and blue gardenia color) and American ginseng extract (Cereboost 200 mg, Givaudan). Before consuming the solution, the participants were asked to respond to mood assessments online using VAS scales, as described in Machado et al. (2019). The solution was diluted into 200 ml of water. After one hour, the participants were asked to reevaluate their mood states. This process was repeated daily for seven days. On day 3 and day 7, the participants were asked to repeat the mood assessment. The data collected from the assessments were computed and analyzed using XLSTATS software.

[0159] Machado, L., Thompson, L. M., & Brett, C. H. (2019). Visual analogue mood scale scores in healthy young versus older adults. International Psychogeriatrics, 31(3), 417-424.

[0160] 3.2. Results

[0161] The results depicted in Figure 4 demonstrate that the integrated solution of Cereboost and flavor / color combination has shown significant improvements in focus, alertness, and reduction in mental fatigue. These benefits were observed one hour after consuming the 1 product and were sustained over a period of seven days. Additionally, the study revealed a noteworthy increase in calmness. In Figure 4, the letters 'a' and 'b' represent statistical significance, indicating a significant difference between the baseline (before product intake) and post-tasting the product.

[0162] Table 2. Results of the product health benefits after lh and after 7 days of consumption.

[0163] 3.3. Conclusion

[0164] All these improved benefits such as calmness, focus, mental fatigue were previously reported as Cereboost health benefits in scientific publications (Scholey et al., 2010 and Bell et al., 2022) and therefore do correspond to the expected health benefits claimed on the packaging.

[0165] We can conclude that the tested combination of flavour / color and botanical do carry the claims health benefits on the packaging linked Cereboost previously demonstrated health benefits (Scholey, A., Ossoukhova, A., Owen, L., Ibarra, A., Pipingas, A., He, K., ... & Stough, C. (2010). Effects of American ginseng (Panax quinquefolius) on neurocognitive function: an acute, randomised, double-blind, placebo-controlled, crossover study. Psychopharmacology, 212, 345-356.

[0166] Bell, L., Whyte, A., Duysburgh, C., Marzorati, M., Van den Abbeele, P., Le Cozannet, R., ... & Williams, C. (2022). A randomized, placebo-controlled trial investigating the acute and chronic benefits of American Ginseng (Cereboost®) on mood and cognition in healthy young adults, including in vitro investigation of gut microbiota changes as a possible mechanism of action. European journal of nutrition, 1-16)

[0167] 4. Overall conclusion

[0168] To conclude, the integrated solution of a color / flavor and botanical, which is linked with health benefits, has demonstrated the following:

[0169] 1- It provides a short-term perception of the claimed health benefits, such as alertness, mental fatigue reduction, and calmness. This is achieved through the improved botanical taste, which helps in reducing off notes, and the association of the color / flavor combination with the botanicals health benefit.

[0170] 2- It provides long-term health benefits, including alertness, mental fatigue reduction, and calmness. This is facilitated by the improved botanical taste, which enhances compliance, and the presence of botanicals with validated health claims, such as improved attention, alertness, calmness, and reduced mental fatigue.

[0171] Therefore, this method enables the creation of integrated food and beverage solutions that offer immediate perceived benefits aligned with the associated health benefits of botanicals.

Claims

We claim:

1. A method of identifying, evaluating and / or optimizing a health product benefit connoted by a flavour and / or colorant composition, said method comprising the step of employing, an implicit and / or explicit cognitive tests to measure a human subject's subconscious association between the flavor composition and the health product benefit.

2. The method according to claim 1 comprising the steps of:Exposing a human subject to a flavour and / or colorant composition, alone or in combination with the health product;Instructing the subject to respond to perceived health benefits questionnaires, wherein the response time is enforced to have a duration that is insufficient to allow conscious reflection by the subject;Evaluating the subject's response time to determine whether or not the flavor and / or colorant composition is congruent with the presented health benefits; and optionallyEvaluating the subject's brain modulation via EEG during tasting to determine whether or not the flavor and / or colorant composition is congruent with the presented health benefit; and optionallyUsing the results of the evaluation to select a flavor and / or colorant composition for use in a consumer product or to further modify or optimize the flavour and / or colorant composition.

3. The method according to claim 1 or claim 2, wherein the consumer product is a health complement, nutritional product, a food or a beverage.

4. The method according to claim 3, wherein the consumer product is an instant drink, beverages, tablets (soft or hard tablets), gummies, effervescent tablets, waterenhancer cubes, hydration cubes, instant drink, ready-to-mix powder, gummies, shot, functional chocolate, protein bar, sport bar, probiotic shot, fermented milks, flavoured milk, milk drinks and smoothies, yogurts, dairy product analogues, Tea beverages, herbal infusions, Carbonated water-based beverages, energy drinks, isotonic and sport drinks, instant coffee and tea, specialty coffee drinks, Cereal bars, Cocoa and chocolate products, Hard candies and lozenges, flavoured fluid milk drinks, yoghurt drinks, probiotic-milk like drinks, sour milk products, Food for weight reduction, Meal replacement.

5. The method according to any of the preceding claims, wherein the health product benefit is selected from one or more of the health benefits defined in Table I such as improved mood including mental fatigue, calmness, relaxation, alertness, focus, improved cognition including improving memory and executive functions, improved immunity, weightmanagement, reduction of pain including joints or muscles pains, reduction of physical fatigue, reduction of discomfort linked with the gut or urinary tract, reduction of stress, reduction of anxiety, reduction of menopausal symptoms / discomfort linked with menopause, improving libido, reduction of discomfort linked with menstruation and menstrual problems, reduction of discomfort linked to joint and reduction of discomfort linked to exercise.

6. The method according to any of the preceding claims, wherein the health product is selected from one or more of the products listed in Table 1.

7. The method according to any of the preceding claims, wherein the health product is selected from one or more of the Panax quinquefolius, Panax ginseng, ashwagandha, lemon balm, valerian, turmeric, cranberry, elderberry, rhodiola, Cranberry, Echinacea, hops, acerola, hibiscus, cocoa, ivy leaf, maca, guarana, artichoke, chamomile, green coffee, rhodiola, devil's claw, milk thistle and oat.

8. A method of selecting a flavour and / or colorant composition for use in a consumer product that contains, or will contain, an indication or claim of a health product benefit in labelling, packaging or advertising associated with the consumer product, said method comprising the steps of testing at least one flavour and / or colorant composition by means of an implicit and / or explicit cognitive test described in of the preceding claims, and selecting a flavour and / or colorant composition that connotes the health product benefit.

9. A method of producing a consumer product that contains, or will contain, an indication or claim of a health product benefit in labelling, packaging or advertising associated with the consumer product, the method comprising the step of adding to the consumer product a flavour or colorant composition selected for having a known connotation to the functional product benefit, said composition having been identified, evaluated and / or optimized by means of an implicit and / or explicit cognitive test described in any of the claims 1 through 7.

10. A flavour and / or colorant compositions connoting a health product benefit, useful in a consumer product that contains, or will contain, an indication or claim of a health product in labelling, packaging or advertising associated with the consumer product, said flavour and / or colorant composition being identified, evaluated and / or optimized by means of an implicit and / or explicit cognitive test described in any of the claims 1 through 7.

11. A consumer product comprising the flavour and / or color composition identified, evaluated, and / or optimized according to any of the claims 1 through 9 and optionally, a health product.

12. A consumer product according to claim 10, wherein the health product is selected from one or more of the products defined in Table 1.

13. A consumer product according to claim 10 or 11, wherein the health product and the health benefit is selected from one or more of the products and health benefits defined in Table 1.

14. A consumer product according to claim 10 to 13 selected from food, beverage or nutritional supplements such as tables (soft or hard tables), beverages, effervescent tablets, water-enhancer cubes, hydration cubes, instant drink, ready-to-mix powder, gummies, shot, functional chocolate, protein bar, sport bar, probiotic shot, fermented milks, flavoured milk, milk drinks and smoothies, yogurts, dairy product analogues, Tea beverages, herbal infusions, Carbonated water-based beverages, energy drinks, isotonic and sport drinks, instant coffee and tea, specialty coffee drinks, Cereal bars, Cocoa and chocolate products, Hard candies and lozenges, flavoured fluid milk drinks, yoghurt drinks, probiotic-milk like drinks, sour milk products, Food for weight reduction, Meal replacement.

15. A consumer product according to claim 10 to 14, wherein the health product is Panax quinquefolius.

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