TASTE-MODIFYING INGREDIENT

Abstract

Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage.

Claims

1. A method of reducing bitterness of a foodstuff or beverage, the method comprising introducing a taste-modifying ingredient to a foodstuff or beverage in an amount effective to reduce a bitter taste, wherein the taste-modifying ingredient is 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]-oxy-5-hydroxy-2-(4-hydroxyphenyl)-chromen-4-one.

2. The method of claim 1, wherein the taste modifying ingredient is present in the foodstuff or beverage at a concentration ranging from 5 to 100 ppm.

3. A method of enhancing sweetness of a foodstuff or beverage, the method comprising introducing a taste-modifying ingredient to a foodstuff or beverage in an amount effective to enhance a sweet taste, wherein the taste-modifying ingredient is 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]-oxy-5-hydroxy-2-(4-hydroxyphenyl)-chromen-4-one.

4. The method of claim 3, wherein the taste modifying ingredient is present in the foodstuff or beverage at a concentration ranging from 5 to 100 ppm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0013] In a foodstuff or beverage, rhoifolin may be present in amounts within the ranges of from 5 to 300 ppm.

[0014] Preferably rhoifolin is present at a concentration of from 5 to 200 ppm, more preferably 5 to 150 ppm, most preferably from 10 to 100 ppm.

[0015] Rhoifolin is commercially available and can be purchased from, for example, Interquim, Spain.

[0016] Rhoifolin can be used in a many products where there is a desire to reduce bitterness and/or to increase sweetness. Examples include but are not limited to tea, coffee, fruit juice and fruit-flavoured beverages, jams and jellies, peanut butter, pies, puddings, cereals, candies, ice creams, yogurts, bakery products; health care products, such as toothpastes, mouthwashes, cough drops, cough syrups; chewing gums; and sugar substitutes.

[0017] The invention will now be illustrated with reference to the following examples. All amounts are % by weight unless otherwise indicated.

EXAMPLES

Example 1

Application of Rhoifolin in Grapefruit Juice

[0018] Various samples were prepared using the ingredients shown in the table below (the amounts are % by weight).

TABLE-US-00001 TABLE 1 Sample Grapefruit Juice (1) Rhoifolin (2) 5 99.9 0.1 6 99.6 0.4 7 99.2 0.8 8 98.8 1.2 9 98.4 1.6 10 98.0 2.0 B 100 0 (1) Eco+, purchased at Leclerc, France (2) ex Interquim, Spain

[0019] The rhoifolin was weighed into sufficient propylene glycol (PG) to allow for full dissolution and heated in a water bath at 40° C. for 30 minutes until the rhoifolin was fully solubilised.

[0020] The grapefruit juice was then mixed with the rhoifolin solution and the mixtures were kept at room temperature for 1 hour before sensory tests.

[0021] The sensory tests were performed as follows:

[0022] 6 trained panellists were asked to rate the sweetness, bitterness and flavor intensity of the samples prepared above under blind conditions using a 5 point intensity rating scale where 0 indicates no intensity and 5 indicates extremely intense.

[0023] Average intensity scores were treated for mean comparison Duncan testing using a FIZZ statistic software.

[0024] The results are given in the following table:

TABLE-US-00002 TABLE 2 Bitterness Sweetness Flavor Rhoifolin Sample Intensity Intensity Intensity (ppm) B 4.17 2.25 3.50 0 5 3.83 2.42 3.67 5 6 3.33 2.50 3.33 20 7 3.08 2.75 3.25 40 8 3.08 3.17 3.08 60 9 2.67 3.50 3.17 80 10 2.33 4.00 3.33 100

[0025] The results demonstrate that addition of rhoifolin reduces bitterness and increased sweetness whilst leaving the flavor intensity substantially unchanged.

Example 2

Application of Rhoifolin in a Sucrose-Free Coffee Product

[0026] Various samples were prepared using the ingredients shown in the table below (the amounts are % by weight).

TABLE-US-00003 TABLE 3 Sample Water (1) Instant soluble Coffee (2) Rhoifolin (3) 1 99.4 0.5 0.1 2 99.55 0.05 0.4 3 98.7 0.5 0.8 4 98.3 0.5 1.2 A 100 0 0 (1) Still Mineral Water, ex Arkina, Switzerland (2) Commercially available instant soluble coffee, purchased in Migros, Switzerland (3) ex Interquim, Spain

[0027] The rhoifolin was weighed into sufficient propylene glycol (PG) to allow for full dissolution and heated in a water bath at 40° C. for 30 minutes until the rhoifolin was fully solubilised. The instant soluble coffee was weighed and incorporated into the water. Solubilisation was achieved at room temperature.

[0028] The mixtures were kept at room temperature for 1 hour before sensory tests.

[0029] The sensory tests were performed as follows:

[0030] 6 trained panellists were asked to rate the sweetness, bitterness and coffee-like intensity of the samples prepared above under blind conditions using a 5 point intensity rating scale where 0 indicates no intensity and 5 indicates extremely intense.

[0031] Average intensity scores were treated for mean comparison Duncan testing using a FIZZ statistic software.

[0032] The results are given in the following table:

TABLE-US-00004 TABLE 4 Bitterness Sweetness Coffee-like Rhoifolin Sample Intensity Intensity Intensity (ppm) A 3.33 0.33 2.83 0 1 3.33 0.33 2.83 5 2 2.58 0.67 2.92 20 3 2.33 1.83 2.75 40 4 2.00 2.58 2.33 60

[0033] The results demonstrate that it is preferable that more than 5 ppm of rhoifolin is present for certain applications.