Formula I Compounds for Salt and Umami Flavor Modulation
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Solution Overview
Problem
Current methods for flavor modulation in orally-receivable compositions, such as foodstuffs and beverages, struggle to effectively enhance salt and umami flavors without increasing the quantity of substances like MSG or sugar, which is important for health and dietary benefits, and the mechanisms behind these effects are not fully understood.
Innovation Solution
The use of specific compounds of the formula I, where X is CHOH or C═O, Y is selected from C1-C7 linear and branched alkyl and CH2CH2OH, and Z is a moiety linked by a wavy bond, which are added in flavor-modulating proportions to orally-receivable products to confer or modify flavors, allowing for the perception of increased salt or umami taste without increasing the actual amount of substances.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the quantity of substances like MSG or sugar is increased to enhance salt and umami flavors, then the flavor intensity is improved, but the health and dietary benefits deteriorate
Solution Approach 1:
The patent introduces compound (I) as an intermediary substance that mediates between the desire for enhanced flavor and health concerns. This compound acts as a flavor modulator that amplifies the perception of salt and umami tastes without requiring increased quantities of MSG or sugar, thereby maintaining health benefits while achieving flavor enhancement goals
Solution Approach 2:
The patent changes the chemical parameter by introducing compound (I) with specific structural features (X, Y, Z groups) that have flavor-modulating properties. This parameter change allows the system to achieve flavor enhancement through a different chemical mechanism rather than simply increasing the concentration of traditional flavor enhancers like MSG or sugar
2Object-affected harmful factors
If the quantity of substances like MSG or sugar is reduced for health benefits, then health and dietary benefits are improved, but the flavor intensity deteriorates
Solution Approach 1:
Compound (I) serves as a mediator that enables flavor enhancement at low concentrations. It bridges the gap between reduced quantities of traditional flavor enhancers and the need for adequate flavor intensity, allowing health-conscious formulations to maintain palatability
Solution Approach 2:
The patent changes the concentration parameter by using compound (I) at very low levels (0.01-10 ppm) to achieve flavor modulation. This parameter change demonstrates that effective flavor enhancement can be achieved through high potency of the modulating compound rather than through high concentrations of traditional additives
3Object-affected harmful factors
If compound (I) is added in low concentrations for health benefits, then health and dietary benefits are improved, but the flavor modulation effectiveness may deteriorate
Solution Approach 1:
The patent optimizes the concentration parameter of compound (I) to achieve effective flavor modulation at low levels (0.01-10 ppm). The specific structural parameters (X, Y, Z groups) are designed to maximize flavor-modulating potency, ensuring reliability of the effect even at these low concentrations
Solution Approach 2:
The patent applies local quality by targeting specific taste receptors for salt and umami flavors. Compound (I) is designed to interact specifically with these taste pathways, providing localized flavor enhancement without requiring high overall concentrations, thereby maintaining health benefits while ensuring effective flavor modulation
Data Source
AI summary
A method of modulating the flavor of an orally-receivable product, such as a foodstuff, beverage, dentifrice or medicine, comprising the addition thereto of a flavor-modulating proportion of at least one compound of the formula Iin whichX is selected from CHOH, C═O, CH2—CO and CH═C(OH),Y is selected from C1-C7 linear and branched alkyl and CH2CH2OH,Z is selected from CH3 and a moiety of the formula IIin which the wavy bond represents bond linking Z to X andR1 and R2 are selected from the possibilities(i) both hydrogen;(ii) independently OH and OCH3; and(iii) R1 and R2 together with their bonds to the phenyl ring form a ring of the formula —O—CH2—O—;such that, when Z is CH3, X is C═O and Y is CH2CH2OH.