Reducing perception of malodorous aromas of savory products containing plant proteins

Abstract

The present disclosure generally provides substances for reducing a malodorous aroma of compositions containing plant proteins, including uses and methods of using such substances to reduce a malodorous aroma of such compositions. In certain aspects, the disclosure provides ingestible compositions comprising a plant protein, a malodorous aroma compound, and a substance for reducing perception of a malodorous aroma of the malodorous aroma compound. In some embodiments, malodorous aroma compound is an agonist of the human olfactory receptor OR5K1, and the malodorous aroma-reducing substance is an antagonist of the human olfactory receptor OR5K1. In certain other aspects, the disclosure provides flavored products, such as food or beverage products, that incorporate the foregoing ingestible compositions.

Description

[0001] REDUCING PERCEPTION OF MALODOROUS AROMAS OF SAVORY PRODUCTS CONTAINING PLANT PROTEINS

[0002] TECHNICAL FIELD

[0003] The present disclosure generally provides substances for reducing a malodorous aroma of compositions containing plant proteins, including uses and methods of using such substances to reduce a malodorous aroma of such compositions. In certain aspects, the disclosure provides ingestible compositions comprising a plant protein, a malodorous aroma compound, and a substance for reducing perception of a malodorous aroma of the malodorous aroma compound. In some embodiments, malodorous aroma compound is an agonist of the human olfactory receptor OR5K1, and the malodorous aroma-reducing substance is an antagonist of the human olfactory receptor OR5K1. In certain other aspects, the disclosure provides flavored products, such as food or beverage products, that incorporate the foregoing ingestible compositions.

[0004] DESCRIPTION OF RELATED ART

[0005] Plant proteins are increasingly used in food and beverage products, as more and more consumers opt for foods made from plants instead of animals. These consumer choices are driven by several factors. One such factor includes the desire to reduce the consumption of cholesterol and long-chain saturated fats, which exist in high quantities in animal products, especially pork, beef, cheese, and the like. Another such factor includes the desire to move to a more sustainable diet. Far more resources are used to produce animal-derived foods than to produce a comparable caloric quantity of plant-derived foods. Thus, shifting to a more plant-rich diet supports sustainable resource use.

[0006] Plants are relatively low in protein in comparison to meat, fish, and dairy products. Thus, in making plant-based foods or beverages, it is common to supplement the content of protein, for example, by introducing plant protein isolates or concentrates to the food or beverage product. But these plant protein compositions tend to possess certain off tastes and off aromas that make them less desirable to consumers. Efforts have been made to reduce the bitterness, astringency, and other off tastes of plant proteins, and to improve the mouthfeel of plant proteins when used at higher quantities in food or beverage products. But there is remarkably little known about the types of malodorous aromas (malaromas) released by plant proteins and the ways in which one may reduce the perception of such aromas, especially during and following cooking.

[0007] Humans have more than 400 distinct olfactory receptors, only a small number of which are activated by any particular odor. If one could discover the olfactory receptors associated with such plant protein malaromas and identify compounds that selectively block one or more of those receptors, then incorporating such compounds into food or beverage products may provide an effective means of reducing the perceived malodor of vegan analogues of meat, dairy, and seafood products, and other products containing plant proteins. But, until now, little work has been carried out to this area.

[0008] Therefore, there is a continuing need to identify the one or more olfactory receptors responsible for the malodorous aromas of plant proteins and to discover compounds that can block such olfactory receptors, especially during the cooking process.

[0009] SUMMARY

[0010] The present disclosure relates to the discovery that certain of the approximately 400 human olfactory receptors are principally responsible for the perception of certain malodorous aromas associated with plant proteins, as well as the identification of particular substances that at least partially antagonize the binding of malodorous agents to those receptors, and thereby reduce the perception of the malodor.

[0011] In a first aspect, the disclosure provides the use of a malodor-antagonizing substance for reducing a perception of a malodorous aroma of an ingestible composition. In some embodiments, the ingestible composition comprises a plant protein. In some embodiments, the ingestible composition comprises a malodorous aroma compound. In certain related aspects, the disclosure provides a method of reducing a perception of a malodorous aroma of an ingestible composition, the method comprising introducing to the ingestible composition a malodor-antagonizing substance. In some embodiments, the ingestible composition comprises a plant protein. In some embodiments, the ingestible composition comprises a malodorous aroma compound. In some embodiments, the plant protein is pea protein, a soy protein, a canola protein or a combination thereof. In some embodiments, the plant protein is pea protein, a soy protein, or a combination thereof. In some embodiments, the malodorous aroma compound is an agonist of a human OR5K1 olfactory receptor. In some embodiments, the malodorous aroma compound is a 3-alkyl-2- methoxypyrazine, such as 3-isopropyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, or a combination thereof. In some embodiments, the malodor-antagonizing substance is an antagonist of a human OR5K1 olfactory receptor.

[0012] In a second aspect, the disclosure provides ingestible compositions comprising a malodor-antagonizing substance, a plant protein, and a malodorous aroma compound. In some embodiments, the malodorous compound is an agonist of a human OR5K1 receptor. In some embodiments, the plant protein is pea protein, soy protein, a canola protein or a combination thereof. In some embodiments, the plant protein is pea protein, a soy protein, or a combination thereof. In some embodiments, the malodorous aroma compound is an agonist of a human OR5K1 olfactory receptor. In some embodiments, the malodorous aroma compound is a 3-alkyl-2-methoxypyrazine, such as 3-isopropyl-2-methoxypyrazine, 3-isobutyl-2- methoxypyrazine, or a combination thereof. In some embodiments, the malodor- antagonizing substance is an antagonist of a human OR5K1 olfactory receptor.

[0013] In a third aspect, the disclosure provides a flavored product, such as food or beverage product, which comprising an ingestible composition of the second aspect. In some embodiments, the flavored product is a meat analogue product or a seafood analogue product.

[0014] Further aspects, and embodiments thereof, are set forth below in the Detailed Description, the Abstract, and the Claims.

[0015] DETAILED DESCRIPTION

[0016] The following Detailed Description sets forth various aspects and embodiments provided herein. The description is to be read from the perspective of the person of ordinary skill in the relevant art. Therefore, information that is well known to such ordinarily skilled artisans is not necessarily included.

[0017] Definitions

[0018] The following terms and phrases have the meanings indicated below, unless otherwise provided herein. This disclosure may employ other terms and phrases not expressly defined herein. Such other terms and phrases have the meanings that they would possess within the context of this disclosure to those of ordinary skill in the art. In some instances, a term or phrase may be defined in the singular or plural. In such instances, it is understood that any term in the singular may include its plural counterpart and vice versa, unless expressly indicated to the contrary.

[0019] As used herein, the term "malodorous aroma compound" refers to a compound that elicits a detectable malodorous olfactory sensation in a human subject or that agonizes one or more human olfactory receptors associated with such malodorous olfactory sensations, such as the human OR5K1 olfactory receptor, whose amino acid sequence is set forth herein and identified as SEQ ID NO: 1.

[0020] As used herein, the term "malodor-antagonizing substance" refers to a substance, such as a compound or combination of compounds, that antagonizes the binding of a malodorous aroma compound to one or more human olfactory receptors, such as the human OR5K1 olfactory receptor, whose amino acid sequence is set forth herein and identified as SEQ ID NO: 1. In the context of this disclosure, terms such as "antagonize," "inhibit," and "block" have similar meanings and do not necessarily require complete antagonism, inhibition, or blocking of the binding of the malodorous aroma compound to the olfactory receptor, but encompass any measurable reduction in the binding activity of the malodorous aroma compound to one or more of such olfactory receptors.

[0021] As used herein, the term "polypeptide" refers to a molecule composed of amino acid monomers linearly linked by amide bonds (also known as peptide bonds). The term "polypeptide" refers to any chain of two or more amino acids and does not refer to a specific length of the chain. Thus, peptides, dipeptides, tripeptides, oligopeptides, "protein," "amino acid chain," or any other term used herein to refer to a chain of two or more amino acids, are included within the definition of "polypeptide," and the term "polypeptide" may be used instead of, or interchangeably with, any of these terms.

[0022] As used herein, the term "receptor agonist" refers to a compound that binds as an agonist to the receptor, when expressed in a eukaryotic cell in a cell-based assay with an EC50 of no more than 600 pM.

[0023] As used herein, the term "receptor antagonist" refers to a compound that antagonizes the binding of a receptor agonist to the receptor, when expressed in a eukaryotic cell in a cell-based assay with an IC50 of no more than 600 pM.

[0024] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to "a substituent" encompasses a single substituent as well as two or more substituents, and the like. As used herein, "for example," "for instance," "such as," or "including" are meant to introduce examples that further clarify more general subject matter. Unless otherwise expressly indicated, such examples are provided only as an aid for understanding embodiments illustrated in the present disclosure and are not meant to be limiting in any fashion. Nor do these phrases indicate any kind of preference for the disclosed embodiment.

[0025] As used herein, "comprise" or "comprises" or "comprising" or "comprised of" refer to groups that are open, meaning that the group can include additional members in addition to those expressly recited. For example, the phrase, "comprises A" means that A must be present, but that other members can be present too. The terms "include," "have," and "composed of" and their grammatical variants have the same meaning. In contrast, "consist of" or "consists of" or "consisting of" refer to groups that are closed. For example, the phrase "consists of A" means that A and only A is present.

[0026] As used herein, "optionally" means that the subsequently described event(s) may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event does occur one or more times.

[0027] As used herein, "or" is to be given its broadest reasonable interpretation and is not to be limited to an either / or construction. Thus, the phrase "comprising A or B" means that A can be present and not B, or that B is present and not A, or that A and B are both present. Further, if A, for example, defines a class that can have multiple members, e.g., Ai and A2, then one or more members of the class can be present concurrently.

[0028] Other terms are defined in other portions of this description, even though not included in this subsection. uences

[0029] The present disclosure provides certain polypeptide sequences that are useful for simulating in vitro the response that certain human olfactory receptors would exhibit towards such compounds when introduced through the nose or mouth.

[0030] In some embodiments, the disclosure provides a polypeptide sequence of SEQ ID NO: 1. For purposes of clarity and to avoid any confusion, the polypeptide sequence corresponding to SEQ ID NO: 1, starting with its N-terminus, is: MAEENHTMKNEFILTGFTDHP ELKTLLFVVFFAIYLITVVGNISLVALIFTHRRLHTPMYIFLGNLALVDSCCACAITPKMLENFFSENKRISLYE CAVQFYFLCTVETADCFLLAAMAYDRYVAICNPLQYHIMMSKKLCIQMTTGAFIAGNLHSMIHVGLVFRL VFCGSNHINHFYCDILPLYRLSCVDPYINELVLFIFSGSVQVFTIGSVLISYLYILLTIFKMKSKEGRAKAFSTCA SHFLSVSLFYGSLFFMYVRPNLLEEGDKDIPAAILFTIVVPLLNPFIYSLRNREVISVLRKILMKK, using the standard single-letter amino acid codes. The polypeptide sequence is generally known as the human 0R5K1 olfactory receptor.

[0031] Malodor-Antagonizing Substances

[0032] In certain aspects disclosed herein, the disclosure provides uses and methods of using certain malodor-antagonizing substances, as well as ingestible compositions that comprise malodor-antagonizing substances. As noted above, a "malodor-antagonizing substance" is a substance that antagonizes the binding of a malodorous aroma compound to one or more human olfactory receptors. Such substances can be a single compound or a blend of compounds, such as an essential oil or an extract. Because such substances antagonize the binding of a malodorous aroma compound to one or more olfactory receptors, they reduce the human perception of the malodorous aroma compound.

[0033] In some embodiments, the malodor-antagonizing substance is a substance that antagonizes the binding of a 2-alkyl-3-methoxypyrazine compound to one or more human olfactory receptors. In some such embodiments, the 2-alkyl-3-methoxypyrazine compound is a 2-(Ci-6 alkyl)-2-methoxypyrazine compound, such as 2-isobutyl-3-methoxypyrazine or

[0034] 2-isopropyl-3-methoxypyrazine.

[0035] In some embodiments, the malodor-antagonizing substance is a substance that antagonizes the binding of a malodorous aroma compound to the human OR5K1 olfactory receptor. In some further embodiments, the malodor-antagonizing substance is a substance that antagonizes the binding of a 2-alkyl-3-methoxypyrazine compound to the human OR5K1 olfactory receptor. In some such embodiments, the 2-alkyl-3-methoxypyrazine compound is a 2-(Ci-6 alkyl)-2-methoxypyrazine compound, such as 2-isobutyl-

[0036] 3-methoxypyrazine or 2-isopropyl-3-methoxypyrazine.

[0037] Any suitable malodor-antagonizing substance can be used, as long as it antagonizes the binding of the malodorous aroma compounds, as set forth in the embodiments above. Non-limiting examples of such substances include thymol, delta-decalactone, nutmeg essential oil, davana oil, vetiver essential oil, phloretin, cubebol, chamomile essential oil, cardamom oil, caryophyllene oxide, carvacrol, carrotseed essential oil, alpha-pinene, 4- methoxy-2-(2-methyl-2-propanyl)phenol, 4-methoxy-3-(2-methyl-2-propanyl)phenol, and any combination thereof. In some embodiments, the malodor-antagonizing substance is thymol, delta-decalactone, nutmeg essential oil, davana essential oil, or any combination thereof. In some embodiments, the malodor-antagonizing substance is a combination of two or more of thymol, delta-decalactone, nutmeg essential oil, and davana essential oil. In some embodiments, the malodor-antagonizing substance is a combination of two, three, or four of thymol, delta-decalactone, nutmeg essential oil, and davana essential oil. For example, in some embodiments, the malodor-antagonizing substance is a combination of thymol and delta-decalactone. In some embodiments, the malodor-antagonizing substance is a combination of thymol and nutmeg essential oil. In some embodiments, the malodor- antagonizing substance is a combination of thymol and davana essential oil. In some embodiments, the malodor-antagonizing substance is a combination of delta-decalactone and nutmeg essential oil. In some embodiments, the malodor-antagonizing substance is a combination of delta-decalactone and davana essential oil. In some embodiments, the malodor-antagonizing substance is a combination of nutmeg essential oil and davana essential oil. In some embodiments, the malodor-antagonizing substance is a combination of delta-decalactone, nutmeg essential oil, and davana essential oil. In some embodiments, the malodor-antagonizing substance is a combination of thymol, nutmeg essential oil, and davana essential oil. In some embodiments, the malodor-antagonizing substance is a combination of delta-decalactone, thymol, and davana essential oil. In some embodiments, the malodor-antagonizing substance is a combination of delta-decalactone, thymol, and nutmeg essential oil. In some embodiments, the malodor-antagonizing substance is a combination of delta-decalactone, thymol, nutmeg essential oil, and davana essential oil.

[0038] In some embodiments, the malodor-antagonizing substance is delta-decalactone, nutmeg essential oil, davana essential oil, cardamom oil, carrotseed essential oil, or any combination thereof. In some embodiments, the malodor-antagonizing substance is a combination of two or more of delta-decalactone, nutmeg essential oil, davana essential oil, cardamom oil, and carrotseed essential oil. In some embodiments, the malodor- antagonizing substance is a combination of two, three, four, or five of delta-decalactone, nutmeg essential oil, davana essential oil, cardamom oil, and carrotseed essential oil. For example, in some embodiments, the malodor-antagonizing substance is a combination of nutmeg essential oil and cardamom oil. In some embodiments, the malodor-antagonizing substance is a combination of davana essential oil, nutmeg essential oil, and cardamom oil. In some embodiments, the malodor-antagonizing substance is a combination of delta- decalactone, nutmeg essential oil, and cardamom oil. In some embodiments, the malodorantagonizing substance is a combination of nutmeg essential oil, cardamom oil, and carrotseed essential oil. In some embodiments, the malodor-antagonizing substance is a combination of delta-decalactone, davana essential oil, nutmeg essential oil, and cardamom essential oil. In some embodiments, the malodor-antagonizing substance is a combination of delta-decalactone, davana essential oil, nutmeg essential oil, cardamom oil, and carrotseed essential oil.

[0039] Uses and Methods

[0040] In certain aspects, the disclosure provides the use of a malodor-antagonizing substance according to any of the embodiments set forth above for reducing a perception of a malodorous aroma of an ingestible composition. In certain related aspects, the disclosure provides a method of reducing a perception of a malodorous aroma of an ingestible composition, the method comprising introducing to the ingestible composition a malodor- antagonizing substance according to any of the embodiments set forth above.

[0041] The malodor-antagonizing substance can be used in or introduced to the ingestible composition in any suitable concentration. In some embodiments, the malodor- antagonizing substance is used in or introduced to the ingestible composition at a concentration ranging from 0.001 ppm to 100 ppm, or from 0.005 ppm to 50 ppm, or from 0.01 ppm to 10 ppm, or from 0.05 ppm to 5 ppm, based on the total weight of the ingestible composition.

[0042] The details concerning the composition of the ingestible compositions described in connection with these uses and methods are described in greater detail below.

[0043] In certain aspects, the disclosure provides ingestible compositions. In general, the ingestible compositions disclosed herein comprise a malodorous aroma compound. In some embodiments, the malodorous aroma compound imparts at least one of the following malodors to the ingestible composition: an earthy malodor, a mushroom-like malodor, a green bell pepper-like malodor, or a fatty malodor. In some embodiments, the malodorous aroma compound is an agonist of one or more human olfactory receptors associated with one or more of an earthy malodor, a mushroom-like malodor, a green bell pepper-like malodor, or a fatty malodor. In some embodiments, the malodorous aroma compound is an agonist of the human 0R5K1 olfactory receptor.

[0044] In some embodiments, the malodorous aroma compound is a 2-a I kyl-3- methoxypyrazine compound. In some such embodiments, the 2-alkyl-3-methoxypyrazine compound is a 2-(Ci-6alkyl)-3-methoxypyrazine compound, such as 2-isobutyl- 3-methoxypyrazine or 2-isopropyl-3-methoxypyrazine.

[0045] In some embodiments, the ingestible composition further comprises one or more additional malodorous aroma compounds, such as geonol (2,6-dimethylbicyclo[4.4.0]decan- l-ol), l-octen-3-ol, 1-butyl-lH-pyrazole, (E,E)-2,4-nonadienal, (E)-2-decenal, nonanal, heptanal, hexanal, 3-methylindole, 2-isopropyl-3-methylpyrazine, 2-isobutyl-3- methylpyrazine, 5-ethyl-2,3-dimethylpyrazine, 2-pentylpyridine, 3Z-hexen-l-ol, pelargodienol ((2E,6Z)-2,6-nonadien-l-ol), (E)-2-hexenal, (E)-Z-heptenal, (Z)-4-heptenal, (E,Z)-2,6-nonadienal, or any combinations thereof.

[0046] In some embodiments, the ingestible composition further comprises one or more additional malodorous aroma compounds, such as geonol (2,6-dimethylbicyclo[4.4.0]decan- l-ol), l-octen-3-ol, 1-butyl-lH-pyrazole, hexanal, 3-methylindole, 2-isopropyl-3- methylpyrazine, 2-isobutyl-3-methylpyrazine, 5-ethyl-2,3-dimethylpyrazine, 2- pentylpyridine, (Z)-3-hexen-l-ol, pelargodienol ((2E,6Z)-2,6-nonadien-l-ol), (E,Z)-2,6- nonadienal, (Z)-4-heptenal or any combinations thereof.

[0047] In some embodiments, the ingestible composition comprises one or more malodorous aroma compounds, such as geonol (2,6-dimethylbicyclo[4.4.0]decan-l-ol), 1- octen-3-ol, 1-butyl-lH-pyrazole, hexanal, 3-methylindole, 2-isobutyl- 3-methoxypyrazine, 2-isopropyl-3-methoxypyrazine, 2-isopropyl-3-methylpyrazine, 2- isobutyl-3-methylpyrazine, 5-ethyl-2,3-dimethylpyrazine, 2-pentylpyridine, (Z)-3-hexen-l-ol, pelargodienol ((2E,6Z)-2,6-nonadien-l-ol), (E,Z)-2,6-nonadienal, (Z)-4-heptenal or any combinations thereof.

[0048] The ingestible composition can include other ingredients. Non-limiting examples of these additional ingredients are set forth below.

[0049] Non-Animal Proteins In certain embodiments, the ingestible composition comprises one or more nonanimal proteins. These non-animal proteins include, without limitation, plant proteins, algal proteins, mycoproteins, or combinations thereof. In some embodiments, the non-animal protein is a plant protein. Non-limiting examples of such plant proteins include hemp protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, wheat protein, potato protein, lupine, rice protein, pea protein, soy protein, fava bean protein, mung bean protein, sunflower protein, red lentil protein, oat protein, or any combination thereof. In some embodiments, the plant protein is soy protein. In some embodiments, the plant protein is pea protein. These non-animal proteins, when present, can make up any suitable proportion of the ingestible composition. For example, in some embodiments, the other non-animal protein makes up from 1 percent by weight to 50 percent by weight, or from 1 percent by weight to 40 percent by weight, or from 1 percent by weight to 30 percent by weight, or from 1 percent by weight to 20 percent by weight, based on the total dry weight of the ingestible composition.

[0050] Fibers

[0051] In some embodiments, the ingestible composition includes one or more fibers. Such fibers are generally plant-derived and include both soluble and insoluble fibers.

[0052] As used herein, the term "soluble fiber" refers to polysaccharides characterized as being soluble by using the method of the Association of Official Analytical Chemists (AOAC) and as set forth in Prosky et al., J. Assoc. OFF. ANAL. CHEM., vol. 70(5), pp. 1017-1023 (1988). Any suitable soluble fibers can be used, including, but not limited to, fruit fiber (such as citrus fiber), grain fibers, psyllium husk fiber, natural soluble fibers and synthetic soluble fibers. Natural fibers include soluble corn fiber, maltodextrin, acacia, and hydrolyzed guar gum. Synthetic soluble fibers include polydextrose, modified food starch, and the like. Nonlimiting examples of food-grade sources of soluble fiber include inulin, corn fiber, barley fiber, corn germ, ground oat hulls, milled corn bran, derivatives of the aleurone layer of wheat bran, flax flour, whole flaxseed bran, winter barley flake, ground course kilned oat groats, maize, pea fiber (e.g. Canadian yellow pea), Danish potatoes, konjac vegetable fiber (glucomannan), psyllium fiber from seed husks of planago ovate, psyllium husk, liquid agave fiber, rice bran, oat sprout fibers, amaranth sprout, lentil flour, grape seed fiber, apple, blueberry, cranberry, fig fibers, ciranda power, carob powder, milled prune fiber, mango fiber, apple fiber, orange, orange pulp, strawberry, carrageenan hydrocolloid, derivatives of eucheuma cottonnil seaweed, cottonseed, soya, kiwi, acacia gum fiber, bamboo, chia, potato, potato starch, pectin (carbohydrate) fiber, hydrolyzed guar gum, carrot, soy, soybean, chicory root, oat, wheat, tomato, polydextrose fiber, refined corn starch syrup, isomalto- oligosaccharide mixtures, soluble dextrin, mixtures of citrus bioflavonoids, cellwall broken nutritional yeast, lipophilic fibers, plum juice, derivatives from larch trees, olygose fibers, derivatives from cane sugar, short-chain fructooligosaccharides, synthetic polymers of glucose, polydextrose, pectin, polanion compounds, cellulose fibers, cellulose fibers derived from hard wood plants and carboxymethyl cellulose.

[0053] In some embodiments, the ingestible composition can also include certain insoluble fibers, which can provide structure and texture to the ingestible composition. Any suitable insoluble fiber can be used. In some embodiments, the insoluble fiber is a plant-derived fiber. Non-limiting examples include nut fibers, grain fibers, rice fibers, seed fibers, oat fibers, pea fibers, potato fibers, berry fibers, soybean fibers, banana fibers, citrus fibers, apple fibers, and carrot fibers. In some embodiments, the insoluble fiber is pea fiber.

[0054] In some embodiments, the ingestible composition comprises pea fiber, citrus fiber, potato fiber, psyllium fiber, acacia fiber, inulin, konjac fiber, or any combination thereof.

[0055] The fiber can make up any suitable proportion of the ingestible composition. For example, in some embodiments, the fiber makes up from 1% by weight to 50% by weight, or from 1% by weight to 40% by weight, or from 1% by weight to 30% by weight, or from 1% by weight to 20% by weight, or from 3% by weight to 50% by weight, or from 3% by weight to 40% by weight, or from 3% by weight to 30% by weight, or from 3% by weight to 20% by weight, based on the total dry weight of the ingestible composition.

[0056] Flavorings, Extracts, and Flavor and Aroma Modifiers

[0057] In some embodiments, the ingestible composition includes one or more flavorings, extracts, flavor modifiers, aroma modifiers, or any combination thereof. This is in addition to any flavorings or aroma compounds that may be encapsulated by the microparticles.

[0058] In some embodiments, the ingestible compositions disclosed herein comprise a flavoring. In general, the flavoring improves the taste and flavor of the ingestible composition or the resulting flavored product in which the ingestible composition is used. Such improvement includes reducing the bitterness of the ingestible composition or the resulting flavored product, reducing the perception of astringency of the ingestible composition or the resulting flavored product, reducing the perception of green taste notes (such as pea taste) of the ingestible composition or the resulting flavored product, reducing the perception of cereal notes of the ingestible composition or the resulting flavored product, improving the perception of creaminess of the ingestible composition or the resulting flavored product, improving the perception of fattiness of the ingestible composition or the resulting flavored product, improving the perception of sweetness of the ingestible composition or the resulting flavored product, improving the perception of savory taste (umami or kokumi) of the ingestible composition or the resulting flavored product, improving the mouthfeel or mouthcoating of the ingestible composition or the resulting flavored product, improving the perception of juiciness of the ingestible composition or the resulting flavored product, improving the perception of thickness of the ingestible composition or the resulting flavored product.

[0059] Any suitable flavoring can be used. In some embodiments, the flavoring comprises synthetic flavor oils and flavoring aromatics or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, or combinations thereof. Non-limiting examples of 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. Nonlimiting examples of other flavors include natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth. Other potential flavors 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, a 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 peril la 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; alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, a gin flavor, and a liqueur 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. These flavoring agents may be used in liquid or solid form and may be used individually or in admixture. In the context of dairy or dairy analog products, the most commonly used flavor agents are agents that impart flavors such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha, coffee, tea, chai, cinnamon, caramel, cream, brown sugar, toffee, pecan, butter pecan, toffee, Irish creme, white chocolate, raspberry, pumpkin pie spice, peppermint, or any combination thereof.

[0060] In some embodiments, the flavoring comprises a yeast extract, such as a yeast lysate. Such extracts can be obtained from any suitable yeast strain, where such extracts are suitable for human consumption. Non-limiting examples of such yeasts include: yeasts of the genus Saccharomyces, such as Saccharomyces cerevisiae or Saccharomyces pastorianus; yeasts of the genus Candida, such as Candida utilis; yeasts of the genus Kluyveromyces, such as Kluyveromyces lactis or Kluyveromyces marxianus; yeasts of the genus Pichia such as Pichia pastoris; yeasts of the genus Debaryomyces such as Debaryomyces hansenii; and yeasts of the genus Zygosaccharomyces such as Zygosaccharomyces mellis. In some embodiments, the yeast is a yeast collected after brewing beer, sake, or the like. In some embodiments, the yeast is a yeast subjected to drying treatment (dried yeast) after collection.

[0061] Such extracts can be produced by any suitable means. In general, yeast extracts or lysates are made by extracting the contents of the yeast cells from the cell wall material. In many instances, the digestive enzymes in the cells (or additional enzymes added to the composition) break down the proteins and polynucleotides in the yeast to amino acids, oligopeptides (for example, from 2 to 10 peptides), nucleotides, oligonucleotides (from 2 to 10 nucleotides), and mixtures thereof. A yeast lysate can be prepared by lysing a yeast. For example, in some embodiments, the yeast after culture is crushed or lysed by an enzymatic decomposition method, a self-digestion method, an alkaline extraction method, a hot water extraction method, an acid decomposition method, an ultrasonic crushing method, crushing with a homogenizer, a freezing-thawing method, or the like (two or more thereof may be used in combination), whereby a yeast lysate is obtained. Yeast may be cultured by a conventional method. In some embodiments, the yeast after culture is heat-treated and then treated with a lytic enzyme to obtain an enzyme lysate. The conditions for the heat treatment are, for example, 80 °C to 90 °C for 5 minutes to 30 minutes. As the lytic enzyme used for the enzymatic decomposition method, various enzymes can be used as long as they can lyse the cell wall of yeast. The reaction conditions may be set so as to be optimum or suitable for the lytic enzyme(s) to be used, and specific examples thereof can include a temperature of 50 °C to 60 °C, and a pH of 7.0 to 8.0. The reaction time is also not particularly limited, and can be, for example, 3 hours to 5 hours.

[0062] Compositions comprising yeast lysate can be obtained from a variety of commercial sources. For example, in some embodiments, the yeast lysate is provides by the flavoring additive sold under the name MODUMAX (DSM Food Specialties BV, Delft, Netherlands).

[0063] In some embodiments, the ingestible composition is an analogue of a dairy composition. Thus, in such embodiments, the ingestible composition comprises compounds characteristic of such beverages, such as vanillin or other vanilla-like flavorings. In some such embodiments, the ingestible composition comprises a cream flavoring. In some embodiments, the ingestible composition is a liquid composition.

[0064] The flavoring also includes, in certain embodiments, one or more additional flavormodifying compounds, such as compounds that enhance sweetness (e.g., phloretin, naringenin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami, compounds that enhance kokumi, compounds that reduce sourness or licorice taste, compounds that enhance saltiness, compounds that enhance a cooling effect, compounds that enhance mouthfeel, or any combinations of the foregoing.

[0065] In some embodiments, the ingestible composition comprises a sweetener. The sweetener can be present in any suitable concentration, depending on factors such as the sweetener's potency as a sweetener, its solubility, and the like.

[0066] In general, the ingestible compositions disclosed herein can include any suitable sweeteners or combination of sweeteners. In some embodiments, the sweetener is a common saccharide sweeteners, such as sucrose, fructose, glucose, and sweetener compositions comprising natural sugars, such as corn syrup (including high fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable sources. In some embodiments, the sweetener is sucrose, fructose, or a combination thereof. In some embodiments, the sweetener is sucrose. In some other embodiments, the sweetener is selected from rare natural sugars including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinose, D-turanose, and D-leucrose. In some embodiments, the sweetener is selected from semi-synthetic "sugar alcohol" sweeteners such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin, and the like. In some embodiments, the sweetener is selected from artificial sweeteners such as aspartame, saccharin, acesulfame-K, cyclamate, sucralose, and alitame. In some embodiments, the sweetener is selected from the group consisting of cyclamic acid, mogroside, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), stevioside, rebaudioside A, other sweet Stevia-based glycosides, chemically modified steviol glycosides (such as glucosylated steviol glycosides), mogrosides, chemically modified mogrosides (such as glucosylated mogrosides), carrelame and other guanidine-based sweeteners. In some embodiments, the additional sweetener is a combination of two or more of the sweeteners set forth in this paragraph. In some embodiments, the sweetener may combinations of two, three, four or five sweeteners as disclosed herein. In some embodiments, the additional sweetener is a sugar. In some embodiments, the additional sweetener is a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the additional sweetener is a sugar. In some embodiments, the sugar is cane sugar. In some embodiments, the sugar is beet sugar. In some embodiments, the sugar may be sucrose, fructose, glucose or combinations thereof. In some embodiments, the sugar is sucrose. In some embodiments, the sugar is a combination of fructose and glucose.

[0067] In some embodiments, the sweeteners can also include, for example, sweetener compositions comprising one or more natural or synthetic carbohydrate, such as corn syrup, high fructose corn syrup, high maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), or other syrups or sweetener concentrates derived from natural fruit and vegetable sources, or semi-synthetic "sugar alcohol" sweeteners such as polyols. Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, and the like, and sugar alcohols or any other carbohydrates or combinations thereof capable of being reduced which do not adversely affect taste.

[0068] The sweetener may be a natural or synthetic sweetener that includes, but is not limited to, agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugars, coconut syrup, date sugar, fructans (also referred to as inulin fiber, fructo-oligosaccharides, or oligo-fructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other sweet steviabased glycosides, stevioside, stevioside extracts, honey, Jerusalem artichoke syrup, licorice root, luo han guo (fruit, powder, or extracts), lucuma (fruit, powder, or extracts), maple sap (including, for example, sap extracted from Acer saccharum, Acer nigrum, Acer rubrum, Acer saccharinum, Acer platanoides, Acer negundo, Acer macrophyllum, Acer grandidentatum, Acer glabrum, Acer mono), maple syrup, maple sugar, walnut sap (including, for example, sap extracted from Juglans cinerea, Juglans nigra, Juglans ailatifolia, Juglans regia), birch sap (including, for example, sap extracted from Betula papyrifera, Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia, Betula pendula), sycamore sap (such as, for example, sap extracted from Platanus occidentalis), ironwood sap (such as, for example, sap extracted from Ostrya virginiana), mascobado, molasses (such as, for example, blackstrap molasses), molasses sugar, monatin, monellin, cane sugar (also referred to as natural sugar, unrefined cane sugar, or sucrose), palm sugar, panocha, pilonci Ho, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also referred to as tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar, crystalline juice crystals, caramel, carbitol, carob syrup, castor sugar, hydrogenated starch hydrolates, hydrolyzed can juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arrope, syrup, P-4000, acesulfame potassium (also referred to as acesulfame K or ace-K), alitame (also referred to as aclame), advantame, aspartame, baiyunoside, neotame, benzamide derivatives, bernadame, canderel, carrelame and other guanidine-based sweeteners, vegetable fiber, corn sugar, coupling sugars, curculin, cyclamates, cyclocarioside I, demerara, dextran, dextrin, diastatic malt, dulcin, sucrol, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucin, gluconic acid, glucono-lactone, glucosamine, glucoronic acid, glycerol, glycine, glycyphillin, glycyrrhizin, glycyrrhetic acid monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, gynostemma, hernandulcin, isomerized liquid sugars, jallab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl- kynurenine, 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, lugduname, guanidine, falernum, mabinlin I, mabinlin II, maltol, maltisorb, maltodextrin, maltotriol, mannosamine, miraculin, mizuame, mogrosides (including, for example, mogroside IV, mogroside V, and neomogroside), mukurozioside, nano sugar, naringin dihydrochalcone, neohesperidine dihydrochalcone, nib sugar, nigero-oligosaccharide, norbu, orgeat syrup, osladin, pekmez, pentadin, periandrin I, perillaldehyde, perillartine, petphyllum, phenylalanine, phlomisoside I, phlorodizin, phyl lodulcin, polyglycitol syrups, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refiners syrup, rub syrup, rubusoside, selligueain A, shugr, siamenoside I, siraitia grosvenorii, soybean oligosaccharide, Splenda, SRI oxime V, steviol glycoside, steviolbioside, stevioside, strogins 1, 2, and 4, sucronic acid, sucrononate, sugar, suosan, phloridzin, superaspartame, tetrasaccharide, threitol, treacle, trilobtain, tryptophan and derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, volemitol, birch syrup, aspartame-acesulfame, assugrin, and combinations or blends of any two or more thereof.

[0069] In still other embodiments, the sweetener can be a chemically or enzymatically modified natural high potency sweetener. Modified natural high potency sweeteners include glycosylated natural high potency sweetener such as glucosyl-, galactosyl-, or fructosyl- derivatives containing 1-50 glycosidic residues. Glycosylated natural high potency sweeteners may be prepared by enzymatic transglycosylation reaction catalyzed by various enzymes possessing transglycosylating activity. In some embodiments, the modified sweetener can be substituted or unsubstituted.

[0070] In some embodiments, the flavoring comprises one or more sweetness enhancing compounds. Such sweetness enhancing compounds include, but are not limited to, naturally derived compounds, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, brazzein, hesperidin, phyllodulcin, naringenin, naringin, phloretin, glucosylated steviol glycosides, (2R,3R)-3-acetoxy-5, 7, 4' -tri hydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy- 4'-methoxyflavanone, rubusosides, eriodictyol, homoeriodictyol, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,541,421; 8,815,956; 9,834,544; 8,592,592; 8,877,922; 9,000,054; and 9,000,051, as well as U.S. Patent Application Publication No. 2017 / 0119032. As used herein, the term "glucosylated steviol glycoside" refers to the product of enzymatically glucosylating natural steviol glycoside compounds. The glucosylation generally occurs through a glycosidic bond, such as an a-1,2 bond, an a- 1,4 bond, an a-1,6 bond, a P-1,2 bond, a P-1,4 bond, a P-1,6 bond, and so forth. In some embodiments of any of the preceding embodiments, the ingestible composition comprises 3-((4-amino-2,2-dioxo-l / 7-benzo[c][l,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl- / \ / -propyl- propanamide or / V-(l-((4-amino-2,2-dioxo-l / 7-benzo[c][l,2,6]thiadiazin-5-yl)oxy)-2-methyl- propan-2-yl)isonicotinamide.

[0071] In some further embodiments, the flavoring comprises one or more umami enhancing compounds. Such umami enhancing compounds include, but are not limited to, naturally derived compounds, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,735,081; 8,124,121; and 8,968,708, or in PCT Publication Nos. WO 2021 / 063942, WO 2022 / 231918, and WO 2022 / 231908. In some embodiments, the umami-enhancing compound is (2R,4R)-l,2,4-trihydroxy-heptadec-16-ene, (2R,4R)-l,2,4-trihydroxyheptadec-16-yne, or a mixture thereof. In some embodiments, the umami-enhancing compound is (3R,5S)-l-(4-hydroxy-3-methoxyphenyl)decane-3,5-diol diacetate. In some embodiments, the umami-enhancing compound is / V-(heptan-4-yl)- benzo[d][l,3]dioxole-5-carboxamide.

[0072] In some embodiments, the ingestible composition comprises one or more compounds commonly used in savory products. Such flavorings include glutamates (such as MSG), arginates, avocadene, avocadyne, a purine ribonucleitide (such as inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine), a yeast extract (as noted above), a fermented food product, cheese, garlic or extracts thereof, a gamma-glutamyl-containing polypeptide, a gamma-glutamyl-containing oligopeptide (such as gamma-glutamyl-containing tripeptides); an flavor-modifying composition (such as a cinnamic acid amide or a derivative thereof), a nucleotide, an oligonucleotide, a plant extract, a food extract, or any combinations thereof. In some further embodiments, the flavoring comprises one or more cooling enhancing compounds. Such cooling enhancing compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 9,394,287 and 10,421,727.

[0073] In some further embodiments, the flavoring comprises one or more bitterness blocking compounds. Such bitterness blocking compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,076,491; 8,445,692; and 9,247,759, or in PCT Publication No. WO 2020 / 033669. In some embodiments, the bitterness blocking compound is 3-(l-((3,5-dimethylisoxazol-4-yl)-methyl)-l / 7-pyrazol-4-yl)-l-(3-hydroxybenzyl)- imidazolidine-2, 4-dione.

[0074] In some further embodiments, the flavoring comprises one or more sour taste modulating compounds.

[0075] In some further embodiments, the flavoring comprises one or more mouthfeel modifying or mouthfeel enhancing compounds. Such mouthfeel modifying compounds include, but are not limited to, polymethoxylated flavones, tannins, cellulosic materials, bamboo powder, and the like.

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

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

[0078] Other Additives

[0079] In some embodiments, the ingestible composition comprises various other additives, such as emulsifiers, bulking agents, thickeners, and the like.

[0080] For example, in some embodiments, the ingestible composition comprises an emulsifier. Any suitable emulsifier can be used. For example, in some non-limiting embodiments, the emulsifier comprises lecithin, monoglycerides, diglycerides, polysorbates, vegetable oils, and the like. In some embodiments, the emulsifier comprises lecithin. Other examples of emulsifiers can be found in MCCUTCHEON'S EMULSIFIERS & DETERGENTS OR THE INDUSTRIAL SURFACTANTS HANDBOOK. The emulsifier can be present in any suitable concentration, which can be adjusted so as to form a stable emulsion of the other components in the ingestible composition, for example, when incorporated into a flavored product.

[0081] In some instances, it may be desirable to include additives that assist in adjusting the viscosity of the ingestible composition (for example, when the ingestible composition is introduced into water or includes water). Various salts and acids can be used to carry out such adjustments. In some embodiments, the ingestible composition or the resulting flavored product comprises one or more salts. Non-limiting examples of suitable salts include magnesium sulfate, sodium chloride, sodium sulfate, calcium chloride, calcium sulfate, potassium sulfate, potassium chloride, potassium sorbate, potassium phosphate, potassium monophosphate, zinc chloride, zinc sulfate, or any mixtures thereof. In some embodiments, the ingestible composition or the resulting flavored product also comprises one or more acids, which may be used alone or in combination with the aforementioned salts. Non-limiting examples of suitable acids include citric acid, lactic acid, acetic acid, tartaric acid, succinic acid, ascorbic acid, maleic acid, phosphoric acid, monopotassium phosphate, gluconic acid, glucono-lactone, glucoronic acid, glycyrrhetic acid, folic acid, pantothenic acid or mixtures thereof.

[0082] The ingestible compositions can, in certain embodiments, comprise any additional ingredients or combination of ingredients as are commonly used in food and beverage products, including, but not limited to: acids, including, for example citric acid, phosphoric acid, ascorbic acid, sodium acid sulfate, lactic acid, or tartaric acid; bitter ingredients, including, for example caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi); coloring agents, including, for example caramel color, Red #40, Yellow #5, Yellow #6, Blue #1, Red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, turmeric curcumin, or titanium dioxide; preservatives, including, for example sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfate, sorbic acid, or benzoic acid; antioxidants including, for example ascorbic acid, calcium disodium EDTA, alpha tocopherols, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; vitamins or functional ingredients including, for example resveratrol, Co-QlO, omega 3 fatty acids, theanine, choline chloride (citocoline), fibersol, inulin (chicory root), taurine, panax ginseng extract, guanana extract, ginger extract, L-phenylalanine, L-carnitine, L- tartrate, D-glucoronolactone, inositol, bioflavonoids, Echinacea, ginko biloba, yerba mate, flax seed oil, garcinia cambogia rind extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyrodixine HCI (vitamin B6), cyanoobalamin (vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, cupric sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulphate; clouding agents, including, for example ester gun, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); buffers, including, for example sodium citrate, potassium citrate, or salt; propylene glycol, ethyl alcohol, glycerine, gum Arabic (gum acacia), modified corn starch, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or starches and stabilizers, including, for example, polysorbate 60, polysorbate 80, medium chain triglycerides, and the like.

[0083] In some embodiments, component (a) can further comprise galact-oligosaccharides, fructo-oligosaccharides, acacia fiber, soluble pea fiber, soluble wheat fiber, arabinoxylan, isomalto-oligosaccharides, xylo-oligosaccharides, and the like.

[0084] The ingestible composition can contain any of a number of ingredients, such as ingredients typically included in meat analogue products. For example, in some embodiments, the ingestible composition comprises a flavored water-in-oil emulsion according to any of the embodiments set forth in PCT Publication No.

[0085] WO 2020 / 260628, which is hereby incorporated by reference.

[0086] In some embodiments, the ingestible composition comprises encapsulated flavor compositions according to any of the embodiments set forth in PCT Publication No. WO 2021 / 104846, which is hereby incorporated by reference.

[0087] In some embodiments, the ingestible composition further comprises a carrier and, optionally, at least one adjuvant. The term "carrier" denotes a usually inactive accessory substance, such as solvents, binders, bulking agents, or other inert medium, which is used in combination with the present compound and one or more optional adjuvants to form the formulation. For example, water or starch can be a carrier for a flavored product. In some embodiments, the carrier is the same as the diluting medium for reconstituting the flavored product; and in other embodiments, the carrier is different from the diluting medium. The term "carrier" as used herein includes, but is not limited to, comestibly acceptable carrier.

[0088] The term "adjuvant" denotes an additive which supplements, stabilizes, maintains, or enhances the intended function or effectiveness of the active ingredient, such as the compound of the present disclosure. In one embodiment, the at least one adjuvant comprises one or more flavoring agents. The flavoring agent may be of any flavor known to one skilled in the art or consumers, such as the flavor of chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof. In another embodiment, the at least one adjuvant comprises one or more ingredients selected from the group consisting of a emulsifier, a stabilizer, an antimicrobial preservative, an antioxidant, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Pat. No. 6,468,576, the content of which is hereby incorporated by reference in its entirety for all purposes.

[0089] The ingestible composition may further comprise a freezing point depressant, nucleating agent, or both as the at least one adjuvant. The freezing point depressant is an ingestibly acceptable compound or agent which can depress the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than the liquid or solvent without the freezing point depressant. In addition to depress the onset freezing point, the freezing point depressant may also lower the water activity of the flavored product. The examples of the freezing point depressant include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyol, e.g., glycerol, and combinations thereof. The nucleating agent denotes an ingestibly acceptable compound or agent which is able to facilitate nucleation. The presence of nucleating agent in the flavored product can improve the mouthfeel of the frozen Blushes of a frozen slush and to help maintain the physical properties and performance of the slush at freezing temperatures by increasing the number of desirable ice crystallization centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0090] In some embodiments, the ingestible composition is formulated to have a low water activity for extended shelf life. Water activity is the ratio of the vapor pressure of water in a formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the ingestible composition has a water activity of less than about 0.85. In another embodiment, the ingestible composition has a water activity of less than about 0.80. In another embodiment, the ingestible composition has a water activity of less than about 0.75.

[0091] Flavored Products

[0092] In certain aspects, the disclosure provides a flavored product, which comprises the ingestible composition according to any of the embodiments set forth above. In some embodiments, the flavored product is a food product, such as a dairy analogue product, for example, a vegan dairy analogue product or a hybrid product containing plant proteins and dairy products. In such flavored products, the ingestible composition can, in some embodiments, be used in combination with animal-based products to reduce the degree of animal fats or animal products in the flavored product. In other embodiments, the flavored products contain no animal-based products, such that the ingestible composition is used to make an analogue or a replica of a meat product, such as a ground beef patty.

[0093] In embodiments where the flavored product is a beverage, the beverage may be selected from the group consisting of enhanced sparkling beverages, colas, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger-ales, root beers, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks, coconut waters, tea type drinks, coffees, cocoa drinks, beverages containing milk components, beverages containing cereal extracts and smoothies. In some embodiments, the beverage may be a soft drink.

[0094] Further non-limiting examples of food and beverage products or formulations include sweet coatings, frostings, or glazes for such products or any entity included in the Soup category, the Dried Processed Food category, the Beverage category, the Ready Meal category, the Canned or Preserved Food category, the Frozen Processed Food category, the Chilled Processed Food category, the Snack Food category, the Baked Goods category, the Confectionery category, the Dairy Product category, the Ice Cream category, the Meal Replacement category, the Pasta and Noodle category, and the Sauces, Dressings, Condiments category, the Baby Food category, and / or the Spreads category.

[0095] In general, the Soup category refers to canned / preserved, dehydrated, instant, chilled, UHT and frozen soup. For the purpose of this definition soup(s) means a food prepared from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid which may include visible pieces of some or all of these ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-serve, semicondensed or condensed and may be served hot or cold, as a first course or as the main course of a meal or as a between meal snack (sipped like a beverage). Soup may be used as an ingredient for preparing other meal components and may range from broths (consomme) to sauces (cream or cheese-based soups).

[0096] The Dehydrated and Culinary Food Category usually means: (i) Cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); (ii) Meal solutions products such as: dehydrated and freeze dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of ready-made dishes, meals and single serve entrees including pasta, potato and rice dishes; and (iii) Meal embellishment products such as: condiments, marinades, salad dressings, salad toppings, dips, breading, batter mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including recipe mixes for salad, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or frozen.

[0097] The Beverage category usually means beverages, beverage mixes and concentrates, including but not limited to, carbonated and non-carbonated beverages, alcoholic and nonalcoholic beverages, ready to drink beverages, liquid concentrate formulations for preparing beverages such as sodas, and dry powdered beverage precursor mixes. The Beverage category also includes the alcoholic drinks, the soft drinks, sports drinks, isotonic beverages, and hot drinks. The alcoholic drinks include, but are not limited to beer, cider / perry, FABs, wine, and spirits. The soft drinks include, but are not limited to carbonates, such as colas and non-cola carbonates; fruit juice, such as juice, nectars, juice drinks and fruit flavored drinks; bottled water, which includes sparkling water, spring water and purified / table water; functional drinks, which can be carbonated or still and include sport, energy or elixir drinks; concentrates, such as liquid and powder concentrates in ready to drink measure. The drinks, either hot or cold, include, but are not limited to coffee or ice coffee, such as fresh, instant, and combined coffee; tea or ice tea, such as black, green, white, oolong, and flavored tea; and other drinks including flavor-, malt- or plant-based powders, granules, blocks or tablets mixed with milk or water.

[0098] The Snack Food category generally refers to any food that can be a light informal meal including, but not limited to Sweet and savory snacks and snack bars. Examples of snack food include, but are not limited to fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts and other sweet and savory snacks. Examples of snack bars include, but are not limited to granola / muesli bars, breakfast bars, energy bars, fruit bars and other snack bars.

[0099] The Baked Goods category generally refers to any edible product the process of preparing which involves exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to bread, buns, cookies, muffins, cereal, toaster pastries, pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cake, any baked foods, and any combination thereof.

[0100] The Ice Cream category generally refers to frozen dessert containing cream and sugar and flavoring. Examples of ice cream include, but are not limited to: impulse ice cream; take-home ice cream; frozen yoghurt and artisanal ice cream; soy, oat, bean (e.g., red bean and mung bean), and rice-based ice creams. The Confectionery category generally refers to edible product that is sweet to the taste. Examples of confectionery include, but are not limited to candies, gelatins, chocolate confectionery, sugar confectionery, gum, and the likes and any combination products.

[0101] The Meal Replacement category generally refers to any food intended to replace the normal meals, particularly for people having health or fitness concerns. Examples of meal replacement include, but are not limited to slimming products and convalescence products.

[0102] The Ready Meal category generally refers to any food that can be served as meal without extensive preparation or processing. The ready meal includes products that have had recipe "skills" added to them by the manufacturer, resulting in a high degree of readiness, completion and convenience. Examples of ready meal include, but are not limited to canned / preserved, frozen, dried, chilled ready meals; dinner mixes; frozen pizza; chilled pizza; and prepared salads.

[0103] The Pasta and Noodle category includes any pastas and / or noodles including, but not limited to canned, dried and chil led / fresh pasta; and plain, instant, chilled, frozen and snack noodles.

[0104] The Canned / Preserved Food category includes, but is not limited to canned / preserved meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruit, ready meals, soup, pasta, and other canned / preserved foods.

[0105] The Frozen Processed Food category includes, but is not limited to frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soup, noodles, and other frozen food.

[0106] The Dried Processed Food category includes, but is not limited to rice, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, and instant noodles. The Chill Processed Food category includes, but is not limited to chilled processed meats, processed fish / seafood products, lunch kits, fresh cut fruits, ready meals, pizza, prepared salads, soup, fresh pasta and noodles.

[0107] The Sauces, Dressings and Condiments category includes, but is not limited to tomato pastes and purees, bouillon / stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy based sauces, pasta sauces, wet / cooking sauces, dry sauces / powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickled products, and other sauces, dressings and condiments. The Baby Food category includes, but is not limited to milk- or soybean-based formula; and prepared, dried and other baby food.

[0108] The Spreads category includes, but is not limited to jams and preserves, honey, chocolate spreads, nut based spreads, and yeast based spreads.

[0109] The Dairy Product category generally refers to edible product produced from mammal's milk. Examples of dairy product include, but are not limited to drinking milk products, cheese, yoghurt and sour milk drinks, and other dairy products.

[0110] Additional examples for flavored products, particularly food and beverage products or formulations, are provided as follows. Exemplary ingestible compositions include one or more confectioneries, chocolate confectionery, tablets, countlines, bagged selflines / softlines, boxed assortments, standard boxed assortments, twist wrapped miniatures, seasonal chocolate, chocolate with toys, alfajores, other chocolate confectionery, mints, standard mints, power mints, boiled sweets, pastilles, gums, jellies and chews, toffees, caramels and nougat, medicated confectionery, lollipops, liquorice, other sugar confectionery, bread, packaged / industrial bread, unpackaged / artisanal bread, pastries, cakes, packaged / industrial cakes, unpackaged / artisanal cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, rte cereals, family breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single portion dairy ice cream, single portion water ice cream, multi-pack dairy ice cream, multipack water ice cream, take-home ice cream, take-home dairy ice cream, ice cream desserts, bulk ice cream, take-home water ice cream, frozen yoghurt, artisanal ice cream, dairy products, milk, fresh / pasteurized milk, full fat fresh / pasteurized milk, semi skimmed fresh / pasteurized milk, long-life / uht milk, full fat long life / uht milk, semi skimmed long life / uht milk, fat-free long life / uht milk, goat milk, condensed / evaporated milk, plain condensed / evaporated milk, flavored, functional and other condensed milk, flavored milk drinks, dairy only flavored milk drinks, flavored milk drinks with fruit juice, soy milk, sour milk drinks, fermented dairy drinks, coffee whiteners, powder milk, flavored powder milk drinks, cream, cheese, processed cheese, spreadable processed cheese, unspreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yoghurt, plain / natural yoghurt, flavored yoghurt, fruited yoghurt, probiotic yoghurt, drinking yoghurt, regular drinking yoghurt, probiotic drinking yoghurt, chilled and shelf-stable desserts, dairy-based desserts, soy-based desserts, chilled snacks, fromage frais and quark, plain fromage frais and quark, flavored fromage frais and quark, savory fromage frais and quark, sweet and savory snacks, fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, slimming products, convalescence drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, chilled ready meals, dinner mixes, frozen pizza, chilled pizza, soup, canned soup, dehydrated soup, instant soup, chilled soup, hot soup, frozen soup, pasta, canned pasta, dried pasta, chi lled / fresh pasta, noodles, plain noodles, instant noodles, cups / bowl instant noodles, pouch instant noodles, chilled noodles, snack noodles, canned food, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready meals, canned soup, canned pasta, other canned foods, frozen food, frozen processed red meat, frozen processed poultry, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven baked potato chips, other oven baked potato products, non-oven frozen potatoes, frozen bakery products, frozen desserts, frozen ready meals, frozen pizza, frozen soup, frozen noodles, other frozen food, dried food, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, instant noodles, cups / bowl instant noodles, pouch instant noodles, chilled food, chilled processed meats, chilled fish / seafood products, chilled processed fish, chilled coated fish, chilled smoked fish, chilled lunch kit, chilled ready meals, chilled pizza, chilled soup, chil led / fresh pasta, chilled noodles, oils and fats, olive oil, vegetable and seed oil, cooking fats, butter, margarine, spreadable oils and fats, functional spreadable oils and fats, sauces, dressings and condiments, tomato pastes and purees, bouillon / stock cubes, stock cubes, gravy granules, liquid stocks and fonds, herbs and spices, fermented sauces, soy based sauces, pasta sauces, wet sauces, dry sauces / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low fat salad dressings, vinaigrettes, dips, pickled products, other sauces, dressings and condiments, baby food, milk formula, standard milk formula, follow-on milk formula, toddler milk formula, hypoallergenic milk formula, prepared baby food, dried baby food, other baby food, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeastbased spreads. Exemplary ingestible compositions also include confectioneries, bakery products, ice creams, dairy products, sweet and savory snacks, snack bars, meal replacement products, ready meals, soups, pastas, noodles, canned foods, frozen foods, dried foods, chilled foods, oils and fats, baby foods, or spreads or a mixture thereof. Exemplary ingestible compositions also include breakfast cereals, sweet beverages or solid or liquid concentrate compositions for preparing beverages, ideally so as to enable the reduction in concentration of previously known saccharide sweeteners, or artificial sweeteners.

[0111] Some embodiments provide a chewable composition that may or may not be intended to be swallowed. In some embodiments, the chewable composition may be gum, chewing gum, sugarized gum, sugar-free gum, functional gum, bubble gum including compounds as disclosed and described herein, individually or in combination.

[0112] Non-Animal Protein Materials and Products Made Therefrom

[0113] Products intended to replace or substitute dairy products often rely on various non- animal-based materials, such as fibers and proteins derived from plants, algae, or fungi, to simulate the texture and flavor of meat or dairy. Non-limiting examples of such plant proteins include soy proteins, pea proteins, bean proteins, grain proteins, and the like. Due to compositional differences between such plant-based materials and animal-derived materials, such as a lack of glutamate-containing proteins and glutathione, these products can lack the umami or kokumi taste that consumers traditionally associate with meat or dairy products.

[0114] Thus, in certain aspects, the disclosure provides a flavored product comprising an ingestible composition comprising the malodor-antagonizing compounds set forth above. In some embodiments, the flavored product is a beverage, such as soy milk, almond milk, rice milk, oat milk, pea milk, coconut milk, cashew milk, a protein drink, a meal-replacement drink, or other like product. In some other embodiments, the flavored product is a protein powder, a meal-replacement powder, a plant-based creamer for coffee or tea, and the like. In certain further embodiments, any such flavored products contain additional ingredients, and have additional features, as are typically used in the preparation and / or manufacture of such products. Suitable concentrations of the plurality of the malodor-antagonizing compounds are set forth above. In some further embodiments analogous to the above embodiments, proteins or starches from algal or fungal sources can be used instead of or in combination with plant starches or proteins.

[0115] Non-Meat Protein Materials and Products Made Therefrom

[0116] Certain non-meat animal proteins, such as dairy proteins and proteins from bone broth, are commonly used in food products, and are also sold as the primary ingredient in certain protein powders. Such proteins can impart flavors that lack the full umami or kokumi taste that consumers may desire. This is especially true for protein isolates, such as protein isolates of whey protein, collagen protein, casein proteins, and the like. Thus, the present disclosure provides ingestible compositions that include non-meat animal proteins and the malodor-antagonizing compounds (according to any aspects and embodiments set forth above). The malodor-antagonizing compounds can be present in any suitable combination, according to the embodiments set forth in the preceding sections of the present disclosure. In some embodiments, the non-meat animal protein is a bone protein, such as a collagen protein derived from the bones of an animal, such as a cow, pig, donkey, horse, chicken, duck, goat, goose, rabbit, lamb, sheep, buffalo, ostrich, camel, and the like. In some embodiments, the non-meat animal protein is a milk protein, such as a whey protein, a casein protein, or any combination thereof. The milk can be the milk of any suitable animal, such as a cow, donkey, horse, sheep, buffalo, camel, and the like.

[0117] The malodor-antagonizing compounds can also be included in certain food or beverage products that include animal milk or materials derived from animal milk. Such products include cheeses, cheese spreads, yogurt, kefir, milk, processed dairy products, cottage cheese, sour cream, butter, and the like.

[0118] EXAMPLES

[0119] To further illustrate this invention, the following examples are included. The examples should not, of course, be construed as specifically limiting the invention. Variations of these examples within the scope of the claims are within the purview of one skilled in the art and are considered to fall within the scope of the invention as described, and claimed herein. The reader will recognize that the skilled artisan, armed with the present disclosure, and skill in the art is able to prepare and use the invention without exhaustive examples. Example 1 - Assays

[0120] Receptors were transfected and tested in an standard cell line wherein the endogenous RTP1 gene has been activated and the odorant receptor chaperone was expressed according to the disclosure of PCT Publication No. WO 2016 / 201153, which is hereby incorporated by reference. One receptor at a time was co-transfected with the olfactory canonical G-protein Golf and exposed to malaroma compounds. Receptor activity was detected by measuring the cAMP increase in the cytosol using an HTRF (Homogenous Time-Resolved Fluorescence unit) based kit (CisBio, cAMP dynamic 2 kit, 62AM4PEJ). Malaroma agonist and receptor pairs were identified. The above protocol was carried out using various compounds commonly believed to contribute to malodorous aromas in various comestible and personal care products. A particular olfactory receptor was identified as being responsive to a particular compound if it triggered a cellular response of > 10% over baseline. Table 1 shows a "+" to indicate whether a particular olfactory receptor showed a positive response to a particular malodorous aroma compound, i.e., an EC50 of no more than 400 pM.

[0121] Table 1

[0122] Example 2 - Identification of OR5K1 Antagonists

[0123] Cellular assays using cells expressing the OR5K1 olfactory receptor were carried out by a method similar to that set forth in Example 1 in the presence of 2-isopropyl-3-methoxy- pyrazine (IPMP) at a relatively high concentration to ensure a large dynamic window to measure inhibition. A library of compounds was tested for inhibition of the OR5K1 activity of IPMP. Briefly, a large library of volatile compounds was used to create binary mixtures of each compound with IPMP at approximately EC80, a concentration eliciting an about 80% of full receptor activity level of OR5K1 by itself. Binary mixtures were created by mixing IPMP stock solution with a stock solution of each test compound in such a way to keep the concentration of the solvent DMSO constant. The potential resulting inhibition was then measured and compared to IPMP alone (defining the baseline of the inhibition assay) to identify candidate inhibitors. Inhibition curves were prepared and the IC50 for the inhibition was recorded. Table 2 sets forth compounds that were identified as having inhibitory activity along with the reported IC50 in pM and the percent inhibition at 300 pM concentration.

[0124] Table 2

[0125] As seen from Table 2, all of the tested compounds exhibited a masking effect against the malodorous aroma of IPMP, indicating their effectiveness in inhibiting the receptor OR5K1.

[0126] Example 3 - Sensory Testing Certain compounds were selected from Table 2, and the compounds were introduced at certain concentrations to model systems containing 2-isobutyl- 3-methoxy-pyrazine (IBMP) (a homologue of IPMP having similar activity as a malodorous aroma compound) or (E,E)-(2,4)-Decadienal (DD) at concentrations of 0.0014ppm and 0.02ppm, respectively. An expert flavorist was asked to taste the model beverages containing the test compounds in comparison to a standard containing no test compound, and to evaluate the observed effect of masking of the malodorous aroma of IBMP or DD. The symbols +, ++, and +++ indicate masking of the malodorous aroma of IBMP, with '+' indicating weak masking, '++' indicating moderate masking, and '+++' indicating strong masking. The symbols *, **, and *** indicate masking of the malodorous aroma of DD, with indicating weak masking, '**' indicating moderate masking, and '***' indicating strong masking. Results are shown in Table 3.

[0127] Table 3

[0128] Example 4 - Sensory Testing

[0129] Compounds Delta Decalactone (A), Davana Oil (B), Nutmeg Oil (C), and Thymol (D), see Table 2, were evaluated in a sensory test. A control composition containing 0.0014 ppm of 2-isobutyl-3-methoxypyrazine (IBMP) (a homologue of IPMP having similar activity as a malodorous aroma compound) was compared to a composition containing 0.0014 ppm of IBMP and 0.1 ppm of either compounds A to D, or a mixture of 2, 3, or 4 compounds selected from the compounds A to D. The compositions were prepared by diluting IBMP and the selected compound(s) A to D in Propylene Glycol as solvent, then by diluting the resulting mixture in tap water to obtain the final composition.

[0130] 20 to 28 experts participated in each session. Two compositions were assessed during each session, the control composition containing IBMP and a composition containing IBMP and one compound selected from the compounds A to D or a combination of 2, 3, or 4 compounds selected from the compounds A to D. The two compositions were presented in each session in a random order and tested blindly by the subjects, at room temperature. The experts rated the perceived intensity of the "green bell pepper note" of the composition by tasting on a linear scale from 0 to 10 (not intense to very intense).

[0131] A performance index for each compound or mixture of compounds was calculated as the difference between the perceived intensity of the malodorous aroma (green bell pepper note) of the control sample and the perceived intensity of the malodorous aroma (green bell pepper note) of the sample containing the compound or the mixture of compounds. In the case of a masking effect of the compound or of the compound mixture, the performance index is positive.

[0132] In total, 15 compositions (Samples 2 to 16, Table 4) were tested against the control composition (Sample 1, Table 4).

[0133] Table 4

[0134] As seen from Table 4, ingestible compositions comprising combinations of compounds A to

[0135] D showed significant masking effects against the malodorous aroma (the "green bell pepper note") of IBMP.

[0136] Example 5 - Formulation and Sensory Testing 5 compounds Delta Decalactone (A), Davana Oil (B), Nutmeg Oil (C), Cardamom oil

[0137] (D), and Carrotseed oil (E) were evaluated in sensory testing. A control composition containing only 0.0014 ppm of 2-isobutyl-3-methoxypyrazine (IBMP) (a homologue of IPMP having similar activity as a malodorous aroma compound) was compared to a composition containing 0.0014 ppm of IBMP and a mixture of 2, 3, 4 or 5 compounds selected from the compounds A to E. The compositions were prepared by diluting IBMP and the selected compounds A to E in Propylene Glycol as solvent, then by diluting the resulting mixture in tap water to obtain the final composition.

[0138] 20 to 28 experts participated in each session. The experts rated the perceived intensity of the "green bell pepper note" of the composition by smelling and by tasting, on a linear scale from 0 to 10 (not intense to very intense). A performance index for each mixture of compounds was calculated as the difference between the perceived intensity of the malodorous aroma (green bell pepper note) of the control sample and the perceived intensity of the malodorous aroma (green bell pepper note) of the sample containing a mixture of compounds, for smelling and tasting tests. In the case of a masking effect of the compound mixture, the performance index is positive.

[0139] In total, 6 compositions (Samples 2 to 7, Table 5) were tested against the control composition (Sample 1, Table 5).

[0140] Table s As seen from Table 5, ingestible compositions comprising the mixtures of 2, 3, 4 or 5 compounds A to E exhibited a masking effect against the malodorous aroma of IBMP. The tested mixtures of the compounds A to E led to a decrease of the perceived intensity of a malodorous aroma of IBMP (the "green bell pepper note") by smell and by taste, compared to a control composition without any compound A to E.

Claims

CLAIMS1. Use of malodor-antagonizing substance for reducing a perception of a malodorous aroma of an ingestible composition, wherein the ingestible composition comprises a malodorous aroma compound.

2. The use of claim 1, wherein the malodorous aroma compound is an agonist of a human OR5K1 olfactory receptor, and the malodor-antagonizing substance antagonizes a binding of the malodorous aroma compound to the human OR5K1 receptor.

3. The use of claim 1 or 2, wherein the malodorous aroma compound is a 2-alkyl- 3-methoxypyrazine compound, such as a 2-(Ci-6 alkyl)-2-methoxypyrazine compound.

4. The use of claim 3, wherein the malodorous aroma compound is 2-isobutyl-3-methoxy- pyrazine, 2-isopropyl-3-methoxypyrazine, or a combination thereof.

5. The use of any one of claims 1 to 4, wherein the malodor-antagonizing substance is used at a concentration ranging from 0.01 ppm to 100 ppm, based on the total weight of the ingestible composition.

6. The use of any one of claims 1 to 5, wherein the ingestible composition further comprises a plant protein, such as a soy protein, a pea protein, a canola protein or a combination thereof.

7. The use of any one of claims 1 to 6, wherein the malodor-antagonizing substance is thymol, delta-decalactone, nutmeg essential oil, davana oil, vetiver essential oil, phloretin, cubebol, chamomile essential oil, cardamom oil, caryophyllene oxide, carvacrol, carrotseed essential oil, alpha-pinene, 4-methoxy-2-(2-methyl-2-propanyl)phenol, 4-methoxy-3-(2- methyl-2-propanyl)phenol, or any combinations thereof.

8. A method of reducing a perception of a malodorous aroma of an ingestible composition, the method comprising introducing to the ingestible composition a malodor-antagonizing substance, wherein the ingestible composition comprises a malodorous aroma compound.

9. The method of claim 8, wherein the malodorous aroma compound is an agonist or a human 0R5K1 olfactory receptor, and malodor-antagonizing substance antagonizes a binding of the malodorous aroma compound to the human OR5K1 receptor.

10. The method of claim 8 or 9, wherein the malodorous aroma compound is a 2-alkyl- 3-methoxypyrazine compound, such as a 2-(Ci-6alkyl)-3-methoxypyrazine compound.

11. The method of claim 10, wherein the malodorous aroma compound is 2-isobutyl-3- methoxy-pyrazine, 2-isopropyl-3-methoxypyrazine, or a combination thereof.

12. The method of any one of claims 8 to 11, wherein the malodor-antagonizing substance is introduced to the ingestible composition at a concentration ranging from 0.01 ppm to100 ppm, based on the total weight of the ingestible composition.

13. The method of any one of claims 8 to 12, wherein the ingestible composition further comprises a plant protein, such as a soy protein, a pea protein, a canola protein or a combination thereof.

14. The method of any one of claims 8 to 13, wherein the malodor-antagonizing substance is thymol, delta-decalactone, nutmeg essential oil, davana oil, vetiver essential oil, phloretin, cubebol, chamomile essential oil, cardamom oil, caryophyllene oxide, carvacrol, carrotseed essential oil, alpha-pinene, 4-methoxy-2-(2-methyl-2-propanyl)phenol, 4-methoxy-3-(2- methyl-2-propanyl)phenol, or any combinations thereof.

15. An ingestible composition, which comprises: (a) a plant protein, such as a soy protein or a pea protein; (b) a malodorous aroma compound, such as a 2-alkyl-3-methoxypyrazine compound; and (c) a malodor-antagonizing substance, such as an antagonist of a human OR5K1 receptor.

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