Flavor Modifying Composition for Taste Perception Control
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Solution Overview
Problem
Current flavor modifying compounds in the food industry have limitations such as detectable taste, specific applications, and inability to enhance a wide range of flavor profiles, particularly in various foodstuffs and beverages.
Innovation Solution
Development of a flavor modifying composition comprising specific compounds like dihydro-3-hydroxy-4,4-dimethyl-2(3H)-furanone (pantolactone) and other related molecules that can enhance saltiness, sweetness, umami, and reduce bitterness and astringency without being perceptible when consumed alone, allowing for their use in a variety of food and beverage products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If flavor modifying compounds are added to enhance taste, then desirable flavor attributes are improved, but the compounds themselves become detectable and impart unwanted taste or aroma
Solution Approach 1:
The patent modifies the chemical structure of known flavor compounds by changing parameters such as replacing hydroxyl groups with hydrogen, adding methyl groups, or forming cyclic structures. These parameter changes result in compounds that retain flavor-modifying properties while eliminating detectable taste and aroma. For example, pantolactone (dihydro-3-hydroxy-4,4-dimethyl-2(3H)-furanone) and its derivatives are structurally modified versions of compounds like diacetyl that have had their detectable aroma properties removed while maintaining their ability to enhance sweetness and saltiness.
2Ease of manufacture
If existing flavor modifying compounds are used, then specific flavor attributes are enhanced, but their application is restricted to certain foodstuffs or beverages
Solution Approach 1:
The patent develops a series of chemically related compounds (furanones, pyrones, butyrolactones) that share a common core structure but vary in substituents. This universal scaffold approach allows any single compound class to potentially apply across multiple food and beverage categories. The compounds demonstrate broad versatility by effectively enhancing sweetness, saltiness, and umami while reducing bitterness and astringency across diverse matrices including soft drinks, dairy products, meat products, and confectionery, without being limited to specific application areas.
3Object-affected harmful factors
If taste modulating compounds are added to mask unwanted flavors, then bitterness or astringency is reduced, but the compounds may have specific application limitations
Solution Approach 1:
The patent employs systematic structural modifications to create compounds with optimized bitterness-masking properties. By varying parameters such as the presence of hydroxyl groups, methyl substitutions, and cyclic versus acyclic structures within the furanone/pyrone/butyrolactone framework, the invention produces compounds that effectively mask bitterness and astringency across broad application ranges. For instance, compounds like 4-hydroxy-6-methyl-2-pyrone and its derivatives demonstrate effective bitterness masking in both acidic and non-acidic food systems, overcoming the application limitations of previous compounds.
Data Source
AI summary
Flavour modifying composition comprising one or more flavour modifying compounds of Formula I, product comprising said flavour modifying composition, use of said flavour modifying composition for modifying taste perception in foodstuffs and beverages and method of improving taste perception in a foodstuff or beverage comprising adding said flavour modifying composition to said foodstuff or beverage.