Cinnamic Acid Amide Derivatives for Clean Umami Flavoring
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Solution Overview
Problem
Current flavoring agents, such as sodium glutamate, require high concentrations to impart umami and kokumi taste impressions and often contribute unwanted flavor profiles, while natural alternatives with potent umami effects have not been described in prior art.
Innovation Solution
Cinnamic acid amide derivatives, specifically those of formula (I) where R1, R2, and R4 are methoxy groups and R3 is hydrogen, are used to enhance umami, kokumi, and salty taste impressions with a clean flavor profile, even at reduced sodium glutamate or sodium chloride levels, and can be combined with other natural flavoring agents to create aromatic blends and preparations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sodium glutamate is used to impart umami taste impression, then the desired taste effect is achieved, but a relatively high concentration (0.02 to 0.5% by weight) is required which increases the amount of substance needed
Solution Approach 1:
The patent changes the chemical structure parameter from conventional amino acid-based flavoring agents (sodium glutamate) to cinnamic acid amide derivatives with specific substituents (R1-R4 groups). This structural parameter change results in a compound that achieves the same umami taste impression at lower concentrations, directly resolving the contradiction between quantity required and effectiveness.
2Reliability
If conventional flavoring agents are used, then umami taste is achieved, but unwanted flavor profiles are contributed that interfere with the clean taste impression
Solution Approach 1:
The patent extracts and isolates the specific functional property (umami taste activation) from the complex molecular structure of conventional flavoring agents. By designing a simplified cinnamic acid amide derivative structure with specific R1-R4 substituents, the invention achieves umami effect while eliminating the unwanted flavor interference that comes with conventional agents like sodium glutamate.
3Reliability
If high concentration of sodium glutamate is used to achieve satisfactory umami taste impression, then the taste effect is sufficient, but the cost and complexity of the formulation increases
Solution Approach 1:
The patent applies parameter changes by modifying the molecular structure to cinnamic acid amide derivatives with specific substituent patterns (R1-R4). This structural modification fundamentally changes the potency parameter, allowing achievement of satisfactory umami taste at lower concentrations, thereby simplifying the overall formulation and reducing complexity.
Data Source
AI summary
Proposed is the use of cinnamic acid amide derivatives of formula (I)in which R1, R2, R3 and R4, independently of one another, stand for hydrogen or a methoxy group, as a flavouring.