Peptide Flavor Modulators for Sodium Reduction
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Solution Overview
Problem
There is a need for compounds that can enhance salty taste perception without increasing sodium chloride intake, as high sodium chloride consumption leads to negative health effects, and existing alternatives like potassium chloride often have negative taste aspects, while umami taste modifiers do not address saltiness effectively.
Innovation Solution
The use of specific peptides derived from desaminated and/or decarboxylated amino acids, such as those represented by formula (I), which act as flavor modulating compounds to enhance salty taste perception, reduce bitter and sour tastes, and enhance umami taste, without imparting any recognizable taste themselves.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sodium chloride is used to provide salty taste, then salty taste perception is enhanced, but health risks increase due to excessive sodium intake
Solution Approach 1:
The patent introduces taste modulating compounds as intermediary substances that interact with taste receptors to enhance salty taste perception without requiring increased sodium chloride intake. These compounds act as mediators between the consumer and the salty taste stimulus, allowing for reduced sodium consumption while maintaining desired taste qualities.
2Quantity of substance
If potassium chloride is used as an alternative to sodium chloride, then sodium intake is reduced, but taste quality deteriorates due to negative taste aspects
Solution Approach 1:
The patent employs taste modulating compounds as intermediary substances that interact with taste receptors to enhance salty taste perception without requiring increased sodium chloride intake. These compounds act as mediators between the consumer and the salty taste stimulus, allowing for reduced sodium consumption while maintaining desired taste qualities.
Solution Approach 2:
The patent modifies the chemical parameters of taste perception by introducing compounds with specific molecular structures (formula I) that change the interaction between salt substitutes and taste receptors. This parameter change allows potassium chloride or other alternatives to achieve acceptable taste qualities while maintaining health benefits.
3Quantity of substance
If umami taste modifiers are used to enhance flavor, then umami taste is improved, but salty taste perception is not effectively addressed
Solution Approach 1:
The patent describes taste modulating compounds that possess multi-functionality, capable of enhancing multiple taste attributes simultaneously including salty taste, umami taste, and suppressing bitter and sour tastes. This universal approach allows a single compound class to address multiple flavor modulation needs.
Data Source
AI summary
The invention relates to the use of compounds of formula (I) and edible salts thereof, whereinR1 is selected from the group consisting of 2-(1H-4-imidazolyl)-ethenyl, 1H-5-indolyl, 2-(1H-5-imidazolyl)-ethenyl, 1-amino-2-(1H-4-imidazolyl)-ethyl, (1,3-thiazol-2-yl)-ethenyl, 2,3-dihydro-1H-indol-2-yl, 2-(pyrimidin-2-yl)ethenyl, heptadecanyl, 1-heptadec-8-enyl, heptadeca-8,11-dienyl, heptadeca-8,11,14-trienyl, 2-(4H-imidazol-2-yl)-ethenyl, 2-(4H-imidazol-2-yl)-ethyl, 2-phenyl-ethenyl, 2-(furan-2-yl)-ethenyl, 2-(thiophen-2-yl)-ethenyl, 2-(thiophen-3-yl)-ethenyl, 2-but-2-enoyl, 2-butyl, 2,6-dimethylhepta-1,5-dienyl, 1,3-benzothiazol-6-yl;R2 is selected from the group consisting of (1H-imidazol-4-yl)-methyl, (1H-3-indol-3-yl)-methyl, 4-hydroxybenzyl, methylsulfanylethyl, hydroxymethyl, CH2—COOH, (pyridin-4-yl)methyl, (pyridin-2-yl)methyl, 1-(2,6-dimethylhepta-1,5-dienyl), 2-(pyrimidin-2-yl)methyl, (1H-imidazol-5-yl)-methyl, (1H-imidazol-2-yl)-methyl, (1H-pyrrol-2-yl)-methyl, phenyl, pyrimidin-5-yl, pyrazin-2-yl;R3 is selected from the group consisting of H, COOH, or a compound selected from the group consisting of 3-(1H-imidazol-4-yl) prop-2-enamide, methyl 2,3-dihydro-1H-indole-2-carboxylate, and 3,6-bis[(1H-imidazol-4-yl)methyl]piperazine-2,5-dione,as flavor modulating compound, and to flavor compositions and consumer products comprising said compounds.