ORGANIC COMPOUNDS

Abstract

Disclosed is a method of suppressing off-notes of non-animal derived proteins contained in consumables. More particular, the present disclosure relates to the use of ethyl cyclohexanoate and flavor compositions comprising ethyl cyclohexanoate for non-animal derived protein containing consumables.

Claims

1. A consumable comprising non-animal derived protein and least 0.001 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein.

2. The consumable according to claim 1 comprising up to 1 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein.

3. A method of masking off-notes in a consumable containing non-animal derived proteins, comprising the step of adding to the consumable an effective amount of ethyl cyclohexanoate.

4. A masking composition for the masking of non-animal derived protein off-notes comprising ethyl cyclohexanoate.

5. The masking composition according to claim 4 comprising up to 1500 ppb of ethyl cyclohexanoate and at least one flavor agent.

6. The masking composition according to claim 4 comprising at least 0.025 ppb of ethyl cyclohaxamoate.

7. The masking composition according to claim 5 comprising at least 0.025 ppb of ethyl cyclohaxamoate.

8. The consumable according to claim 1 comprising up to 0.75 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein.

9. The consumable according to claim 1 comprising up to 0.5 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein.

10. The consumable according to claim 1 comprising up to 0.25 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein.

11. The consumable according to claim 1 comprising up to 0.1 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein.

12. The consumable according to claim 1 comprising up to 0.01 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein.

13. The method of masking off-notes in a consumable containing non-animal derived proteins according to claim 3, wherein the step of adding to the consumable an effective amount of ethyl cyclohexanoate comprises adding up to 1 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein contained in the consumable.

14. The method of masking off-notes in a consumable containing non-animal derived proteins according to claim 3, wherein the step of adding to the consumable an effective amount of ethyl cyclohexanoate comprises adding up to 0.75 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein contained in the consumable.

15. The method of masking off-notes in a consumable containing non-animal derived proteins according to claim 3, wherein the step of adding to the consumable an effective amount of ethyl cyclohexanoate comprises adding up to 0.5 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein contained in the consumable.

16. The method of masking off-notes in a consumable containing non-animal derived proteins according to claim 3, wherein the step of adding to the consumable an effective amount of ethyl cyclohexanoate comprises adding up to 0.25 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein contained in the consumable.

17. The method of masking off-notes in a consumable containing non-animal derived proteins according to claim 3, wherein the step of adding to the consumable an effective amount of ethyl cyclohexanoate comprises adding up to 0.1 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein contained in the consumable.

18. The method of masking off-notes in a consumable containing non-animal derived proteins according to claim 3, wherein the step of adding to the consumable an effective amount of ethyl cyclohexanoate comprises adding up to 0.01 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein contained in the consumable.

Description

EXAMPLE 1

Soy Protein Beverage

[0036] An aqueous soy protein beverage comprising 3 weight % soy protein (SUPRO XT 219D by DuPont) and 0.1 weight % xanthan gum was prepared.

[0037] Sample A (control): soy protein beverage

[0038] Sample B: Sample A+0.5 ppt (ng/L) ethyl cyclohexanoate

[0039] Sample C: Sample A+15 ppt (ng/L) ethyl cyclohexanoate

[0040] The samples were stored in glass beakers, covered with parafilm, and kept at refrigerated temperature for three days prior to tasting. Immediately before tasting, samples were inverted several times to ensure beverage uniformity.

[0041] A trained group of tasters were asked to use 3 ml pipettes to compare the reference control sample with sample B and sample C respectively, and provide comments on which soy attributes were most affected. The results are provided in Table 1 below.

[0042] Test Method

[0043] Samples were removed from the refrigerator 30 minutes before tasting. Carrot sticks, sour cream, crackers, and filtered water were made available to ensure tasters were adequately rinsing and cleansing palates between samples. During the tasting sessions, a minimum of 10 trained tasters were asked to provide the differences between Sample A compared to Sample B and Sample C respectively. The tasting results were also used to compare tasters' feedback between samples B and C, to indicate potential concentration effects of the compound of interest on beany, soy, and bitter descriptors.

[0044] Predefined attributes as previously developed by a trained sensory panel were included on the ballots for soy protein, including beany, soy, and bitter. Sensory attributes and corresponding definitions can be found below.

TABLE-US-00001 TABLE 1 Rating Sample Description beany soy bitter A (soy protein) Beany and soy aromatics; bitter taste B (A + 0.5 ppt) Less beany, soy, and bitter intensity compared to sample A C (A + 15 ppt) Less beany, soy, and bitter intensity compared to sample A masking, moderate masking, slightly masking

[0045] Sensory descriptors of the attributes:

[0046] Beany: Chalky, sweet, soy-like aroma associated with tofu and bean curd.

[0047] Soy: Aromatics associated with soy proteins including notes of protein, green, vitamin, beany, earthy, and starch.

[0048] Bitter: Basic taste sensation associated with substances such as caffeine or quinine diluted in water.

EXAMPLE 2

Potato Protein

[0049] An aqueous potato protein solution comprising 3 weight % potato protein (Solanic 200 by Avebe) was prepared (Sample A). Whereas the Sample A was described as earthy, musty, fishy, bitter, a sample to which 14 ppt of ethyl cyclohexanoate was added, was described as earthy, potato-like, but no fishy, bitter taste attributes have been noticed.

EXAMPLE 3

Pea Protein

[0050] An aqueous pea protein beverage comprising 3 weight % pea protein (Pisane C9 by Cosucra) and 0.1 weight % xanthan gum was prepared.

[0051] Sample A (control): pea protein beverage

[0052] Sample B: Sample A+15 ppt (ng/L) ethyl cyclohexanoate

[0053] Sample C: Sample A+30 ppt (ng/L) ethyl cyclohexanoate

[0054] The samples were stored in glass beakers, covered with parafilm, and kept at refrigerated temperature for three days prior to tasting. Immediately before tasting, samples were inverted several times to ensure beverage uniformity.

[0055] Sample A was described as earthy, musty, green, and astringent. In comparison, Sample B showed lower earthy, musty, green, and astringent notes, with even greater reduction in Sample C, particularly for earthy, musty, and astringent perceptions.

EXAMPLE 4

Vegetarian Meatball (Meat Substitute)

[0056]

TABLE-US-00002 TABLE 2 Comparison Sample A Sample B Gram wt % Gram wt % Gram wt % Water 165 55 163.5 54.5 163.5 54.5 Masking composition A* 1.5 0.5 Masking composition B** 1.5 0.5 Soy Protein Isolate (1) 45 15 45 15 45 15 Wheat Gluten (2) 45 15 45 15 45 15 Soya Flakes (3) 45 15 45 15 45 15 300 100 300 100 300 100 (1) Solae Supro XT 291D by Du Pont (2) Bob's Red Mill Vital Wheat Gluten 75-80% Protein by Bob's Red Mill (3) Response 4310 IP by Du Pont *modified starch comprising 0.32 wt % protein binder as defined in WO2017/037181 **Composition A further comprising 15 ppb ethyl cyclohexanoate (resulting in a final concentration of about 0.18 ng/g protein in the final product)

[0057] The meatballs were prepared based on the recipes of Table 2 above as follows. The water was added to a Thermomix together with the Soya flakes and mixed room temperature. After 10 minutes the soy protein isolate and the wheat gluten was added while mixing. At the same time the heater was turned on to 100 C. and the ingredients were mixed until the set temperature of 100 C. was reached and continued for 1 minute.

[0058] The compositions were removed and formed into 1 oz (about 28 g) balls. The thus prepared balls were canned for storage.

[0059] Sample Evaluation:

[0060] The cans were opened and pour into individual small pots and heated on medium in the pot cover with aluminum foil until internal ball temperature reached 165 F (about 74 C.). The meatballs were evaluated by 8-10 trained panelists which were asked to describe the difference between Sample A and the Comparison and between Sample A and Sample B. The results are shown in Table 3 below.

TABLE-US-00003 TABLE 3 Taste description Samples Beany soy bitter wheaty Overall performance Comparison 5 5 5 3 Sample A 3 3 2 2 ++ Sample B 0 0 0 0 +++++ Rating overall performance on a scale from no effect () to best effect (+++++) Rating Taste description on a scale from not noticed (0) to very strong (5)

[0061] As can be seen from the results above, the beany, soy and bitterness offnotes associated with the soy proteins were completed masked/blocked with a masker composition containing ethyl cyclohexanoate.