Aroma Composition Masking Bitter Aftertaste in Sweeteners
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Non-nutritive sweeteners, particularly those derived from Stevia spp. or Rubus spp., often leave an unpleasant bitter and astringent aftertaste, which reduces sensory acceptance in food and beverages, and existing masking agents either increase acid content, have bitter tastes themselves, or have undesirable side effects.
Innovation Solution
Aroma compositions combining specific sweeteners with bitter-masking aroma substances and sweetness intensifying agents, such as hydroxyflavanones, hydroxybenzoic acid amides, and diacetyl trimers, to reduce or eliminate bitter and astringent impressions without affecting sweetness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If non-nutritive sweeteners (steviolglycosides, saccharin, acesulfame K) are used to provide sweetness, then sweetness intensity is improved, but bitter and astringent aftertaste is generated
Solution Approach 1:
The patent introduces bitter-masking aroma substances as intermediary compounds that mediate between the sweetener and the consumer's taste perception. These aroma substances (such as vanillin, ethyl vanillin, and other aromatic compounds) do not directly neutralize the bitter compounds but rather mask them through aromatic interference, allowing the sweetener to maintain its sweetness while the unpleasant aftertaste is concealed by the aromatic profile
Solution Approach 2:
The patent creates a composite sweetening system by combining multiple sweeteners (steviolglycosides, saccharin, acesulfame K) with bitter-masking aroma substances in specific ratios. This composite approach allows the system to maintain the high sweetness intensity of the sweeteners while the aromatic components collectively mask the bitter and astringent notes, achieving a balanced taste profile that neither component could achieve alone
2Object-generated harmful factors
If existing masking agents (alkaline metal hydrogen sulphates, caffeic acid, alkamides) are used to suppress bitter taste, then bitter aftertaste is reduced, but acid content increases or tingling effect is generated
Solution Approach 1:
The patent employs aromatic compounds that are used in very small quantities (short-living at low concentrations) to achieve masking效果. These aroma substances are applied temporarily during the taste experience rather than attempting permanent chemical neutralization, allowing the bitter mask to be effective during consumption without leaving residual acid content or unwanted side effects
Solution Approach 2:
The patent changes the approach from chemical neutralization (changing pH through alkaline salts or acids) to aromatic masking (changing the olfactory parameters). By selecting aroma substances with specific aromatic profiles and using them in optimized concentrations, the patent achieves bitter suppression through sensory interference rather than chemical reaction, avoiding the acid content increase and tingling effects associated with previous masking agents
3Quantity of substance
If higher concentrations of sweeteners are used to achieve adequate sweetening effect, then sweetness is improved, but bitter astringent secondary and aftertaste is intensified
Solution Approach 1:
The bitter-masking aroma substances act as intermediaries that allow higher sweetener concentrations to be used without proportionally increasing the bitter aftertaste. The aromatic compounds interfere with the perception of bitter notes, creating a buffer that permits greater sweetness intensity while maintaining acceptable taste profiles
Data Source
AI summary
The invention concerns an aroma composition to reduce or suppress a bitter or astringent impression in the oral cavity, comprising (i) one or more sweeteners and (ii) one or more specific bitter-masking aroma substances and/or flavourings and optionally (iii) one or more sweetness intensifying aroma substances and/or sweeteners and optionally (iv) one or more inactive substances or carriers. The invention also concerns a preparation, containing such an aroma composition, the use of an aroma composition for reducing or eliminating a bitter and astringent effect of an artificial sweetener and a corresponding method for reducing or eliminating the bitter and astringent effect of a sweetener.