Chlorogenic Acid Oral Composition with 4-Vinylguaiacol for Balanced Sourness
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Solution Overview
Problem
Chlorogenic acid-based compositions exhibit harshness and bitterness, limiting their continuous ingestion, while existing methods to enhance taste, such as incorporating β-damascenone and guaiacol, do not effectively address sourness in beverages with high chlorogenic acid and caffeine content.
Innovation Solution
An oral composition comprising 10-20% chlorogenic acid, 0.4-5% caffeine, and 4-vinylguaiacol in specific mass ratios, optionally with lactone, to impart and enhance sourness, balancing taste and reducing harshness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If chlorogenic acid reagent or low-roasting coffee bean is used as raw material to maximize chlorogenic acid content, then the physiological effect is enhanced, but the harshness and bitterness become too strong for continuous ingestion
Solution Approach 1:
The patent introduces 4-vinylguaiacol as an intermediary substance that mediates between chlorogenic acid and the human palate. This compound specifically targets and suppresses the harshness and bitterness caused by chlorogenic acid, allowing high concentrations of the active ingredient to be ingested continuously without unpleasant taste effects
Solution Approach 2:
The patent changes the compositional parameters by incorporating 4-vinylguaiacol at a specific mass ratio (0.003 to 0.015 times the mass of chlorogenic acid). This parameter adjustment transforms the taste profile of the composition, reducing harshness while preserving the physiological benefits of high chlorogenic acid content
2Object-affected harmful factors
If caffeine is added to high concentration chlorogenic acid to reduce sourness, then the sourness decreases, but the composition loses satisfactory sourness balance
Solution Approach 1:
4-vinylguaiacol acts as a mediator that selectively suppresses harshness and bitterness without affecting sourness. This allows the composition to maintain satisfactory sourness balance while eliminating the unpleasant harsh taste, achieving a more balanced taste profile than caffeine alone could provide
Solution Approach 2:
The patent converts the potentially harmful harshness and bitterness into a benefit by using 4-vinylguaiacol to selectively suppress these negative taste sensations. This allows the high chlorogenic acid content to be tolerated and continuously ingested, transforming what would be a harmful taste effect into an acceptable product characteristic
3Ease of operation
If existing taste improvement methods (β-damascenone and guaiacol) are used, then some taste aspects are improved, but sourness in high chlorogenic acid and caffeine beverages is not effectively addressed
Solution Approach 1:
The patent changes the chemical parameter by selecting 4-vinylguaiacol specifically, which has different taste-modifying properties compared to guaiacol and β-damascenone. This compound specifically targets harshness and bitterness suppression while preserving sourness, making it adaptable to high chlorogenic acid and caffeine beverages where existing methods fail
Data Source
AI summary
Provided is an oral composition, including the following components (A), (B), and (C): (A) 10 mass% to 20 mass% of a chlorogenic acid; (B) 0.4 mass% to 5 mass% of caffeine; and (C) 4-vinylguaiacol, wherein a mass ratio of the component (C) to the component (B), [(C)/(B)], is 0.3×10-4 or more and 30×10-4 or less.