Aromadendrin 3-Acetate Flavor Compositions Reduce Sweetener Aftertaste
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Solution Overview
Problem
Existing high-intensity sweeteners exhibit undesirable after-tastes and unbalanced temporal taste profiles, which detract from the desired sugar-like sweetness in consumables, necessitating improved taste quality and mouthfeel.
Innovation Solution
Combining aromadendrin 3-acetate with sweetness modifiers such as steviol glycosides, mogrosides, and dihydrochalcones, and taste modifiers like chlorogenic acids and N-oleoyl amino acids to create flavor compositions that enhance sweetness, reduce lingering sweetness, and improve mouthfeel.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high-intensity sweeteners are used to provide sweetness, then sweetness intensity is improved, but undesirable after-tastes and unbalanced temporal taste profiles occur
Solution Approach 1:
The patent introduces taste modifiers as intermediary substances that mediate between the high-intensity sweetener and the consumer's taste perception. These modifiers mask undesirable after-tastes and bridge the temporal profile gap, allowing the sweetener to provide intense sweetness without the harmful off-notes that would otherwise be perceived.
Solution Approach 2:
The patent modifies the temporal and sensory parameters of the taste experience by combining sweeteners with specific taste modifiers. This changes the duration, onset, and overall profile of the sweet taste to match sugar-like characteristics, transforming the harmful temporal imbalance into a desirable sustained sweetness profile.
2Loss of energy
If high-intensity sweeteners are used to replace sugar, then caloric content is reduced, but temporal taste balance and mouthfeel quality deteriorate
Solution Approach 1:
The patent creates a composite flavor system combining multiple components: high-intensity sweeteners, taste modifiers, and sweetness modifiers. This composite approach maintains the low-calorie advantage while restoring temporal taste balance and improving mouthfeel through the synergistic interaction of different chemical compounds, each contributing specific sensory properties.
3Quantity of substance
If sweetness modifiers are combined with high-intensity sweeteners to enhance sweetness, then sweetness quality is improved, but complexity of flavor composition increases
Solution Approach 1:
The patent identifies taste modifiers that serve multiple functions simultaneously: they mask undesirable after-tastes, bridge temporal profile gaps, and enhance overall sweetness perception. This multi-functionality reduces the need for multiple separate additives, simplifying the overall formulation while maintaining high sweetness quality.
Data Source
AI summary
A flavor composition is provided. The composition includes aromadendrin 3-acetate; and at least one sweetness modifier selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcones, sweet proteins and combinations thereof.