Flavour Modulating Substances for Complex Taste Profiles
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current flavor research has primarily focused on aroma, with limited innovation in molecules that enhance taste, particularly in sweet and savory products, and there is a need for substances that can modulate flavor to provide a richer and more complex taste experience in foodstuffs, beverages, and pharmaceutics.
Innovation Solution
The development of flavor modulating substances represented by the formula R1—CR2(OR3)—CO—NR4—Y—X, which can be used to enhance the taste and aroma of foodstuffs, beverages, and pharmaceutics by modifying the sensory impact of other flavor ingredients, providing attributes like 'roundness', 'fullness', and 'fermented fish character', and are produced through reactions involving primary or secondary amines with α-hydroxyl carboxylates.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If flavor modulating substances are used to enhance taste, then the taste quality is improved, but the aroma impact becomes too strong
Solution Approach 1:
The patent applies local quality by designing molecules with specific functional groups positioned at particular locations within the molecular structure. The core structure contains specific substituents (R1-R6) that can be independently optimized to provide taste enhancement at the taste receptor level while controlling aroma volatility, allowing different parts of the molecule to serve different sensory functions.
Solution Approach 2:
The patent employs parameter changes by systematically varying molecular parameters such as the nature of substituents (hydroxyl, alkoxy, halogen, etc.), their positions on the aromatic ring, and the type of linkages (ether, ester, amide) to fine-tune the balance between taste enhancement and aroma characteristics, achieving optimal sensory profiles for different applications.
2Manufacturing precision
If research focuses on aroma molecules, then aroma quality is improved, but taste enhancement molecules are limited
Solution Approach 1:
The patent applies universality by creating a core molecular structure that can perform multiple sensory functions. The generalized structure with variable substituents allows the same base molecule to serve as both an aroma compound and a taste enhancer, or to provide both taste enhancement and mouthfeel improvement, reducing the need for separate specialized compounds.
Solution Approach 2:
The patent employs composite materials by combining multiple functional groups within a single molecular framework. The molecules integrate aromatic rings with various functional groups (carboxyl, hydroxyl, ether linkages) to create compounds that exhibit combined properties of aroma, taste enhancement, and mouthfeel, rather than relying on simple mixtures of separate compounds.
3Ease of manufacture
If simple flavor substances are used, then ease of manufacture is improved, but flavor complexity is reduced
Solution Approach 1:
The patent applies segmentation by dividing the complex flavor molecule into distinct functional segments: a core aromatic structure, intermediate linkages (ether, ester, amide), and terminal functional groups. This modular approach allows each segment to be synthesized separately using well-established chemistry, then combined through relatively simple coupling reactions, balancing manufacturing ease with final molecular complexity.
Data Source
AI summary
The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) and/or edible salts thereof: R 1 —CR 2 (OR 3) —CO—NR 4 —Y—X (I). It was found that substances represented by formula (I) can advantageously be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, and pharmaceutics they are incorporated in. In addition said substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, beverages and pharmaceutics. Typical examples of flavour modulating substances according to the present invention include N-lactoyl tyramine, Nqgluconyl tyramine, N-lactoyl 4-hydroxyben zylamine, N-lactoyl vanillylamine and N-lactoyl-dopamine.