Polypodoside Sweet Modifiers for Sugar-Like Taste and Onset
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Solution Overview
Problem
Existing high-intensity sweeteners often have undesirable flavor and aftertaste profiles, such as bitterness and delayed sweetness onset, which limit their effectiveness in providing a sugar-like taste experience.
Innovation Solution
Development of isolated or purified polypodoside compounds and extracts from the Polypodium genus, particularly Polypodium glycyrrhiza, which act as sweet flavor modifiers, enhancing sweetness and providing a more sugar-like temporal profile when combined with other sweeteners.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Power
If high-intensity sweeteners are used to reduce sugar consumption, then sweetness intensity is improved, but flavor quality and sweetness onset are worsened
Solution Approach 1:
The patent introduces polypodoside compounds as intermediary substances that mediate between high-intensity sweeteners and taste receptors. These compounds do not provide sweetness themselves but enhance and modify the sweetness perception, accelerating onset and reducing aftertaste. The polypodosides act as flavor modifiers that interact with the sweetener-taste receptor system to produce a more sugar-like temporal profile.
Solution Approach 2:
The invention creates a composite sweetening system combining high-intensity sweeteners with polypodoside compounds. This composite approach leverages the high sweetness intensity of the first generation sweeteners while the polypodosides contribute flavor modification properties, achieving a synergistic effect that overcomes the limitations of individual components.
2Power
If saccharin and acesulfame potassium are used as sweeteners, then sweetness intensity is improved, but bitter and metallic aftertastes are generated
Solution Approach 1:
The patent applies the principle of converting harmful aftertastes into beneficial flavor profiles. The polypodoside compounds specifically target and mask the bitter and metallic aftertastes generated by saccharin and acesulfame potassium, transforming the overall sensory experience from unpleasant to pleasant while preserving the high sweetness intensity.
3Object-affected harmful factors
If 2,4-dihydroxybenzoic acid is used to reduce aftertaste, then undesirable aftertaste is reduced, but sweetness intensity is diminished
Solution Approach 1:
The invention changes the chemical parameters by introducing polypodoside compounds with specific molecular structures (triterpenoid saponins) that have different interaction mechanisms with taste receptors compared to 2,4-dihydroxybenzoic acid. This parameter change allows for aftertaste reduction without the trade-off of diminished sweetness intensity, as polypodosides enhance rather than mask sweetness.
Data Source
AI summary
The present invention includes compounds having structural formula (I), wherein R1-R9 are as defined herein, or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of compositions.