NOVEL COMPOSITIONS FOR SOUR TASTE BALANCING

Abstract

The invention relates to an aroma composition comprising at least one taste modifier having the general formula I or a salt thereof, a semi-finished product comprising such an aroma composition, a finished product comprising such an aroma composition and/or such a semi-finished product, the use of at least one specific taste modifier and a method for improving the sweet/sour balance and/or reducing the sweet/sour imbalance and/or improving the mouthfeel in a preparation.

Claims

1-15. (canceled)

16. An aroma composition comprising one or more taste modifiers of Formula (I), or salts thereof: ##STR00005## wherein X is CH.sub.2and Y is 0, or X is O and Y is CH.sub.2, provided that if X is CH.sub.2and Y is 0, R1 and R2 together represent a single bond, or R1 is H and R2 is H, and if X is O and Y is CH.sub.2, R1 and R2 together represent a single bond, R3 is H or OH, and R4 is H or CH.sub.3; wherein the one or more taste modifiers are in an amount to provide a sweetness impression of less than 1.5% sucrose equivalents to the aroma composition, and the amount of the one or more taste modifiers is not sufficient to enhance the sweetness of another sweet tasting substance in the aroma composition, if present.

17. The aroma composition of claim 16, wherein R3 and R4 are H or R3 is OH R4 is CH.sub.3, and R5 is H, OH, or O-glucopyranoside.

18. The aroma composition of claim 16, wherein the one or more taste modifiers of Formula (I) are selected from naringenin, phloretin, hesperetin, hesperetin dihydrochalcone, phyllodulcin, trilobatin, hydrangenol, hesperetin dihydrochalcone 4-O-glucoside, or a salt thereof.

19. The aroma composition of claim 18, wherein the aroma composition comprises phloretin and one or more additional taste modifiers of Formula (I) selected from naringenin, hesperetin, hesperetin dihydrochalcone, phyllodulcin, trilobatin, hydrangenol, hesperetin dihydrochalcone 4-O-glucoside, or salts thereof.

20. The aroma composition of claim 18, wherein the aroma composition comprises at least two taste modifiers of Formula (I), or salts thereof, wherein the at least two taste modifiers are selected from: phloretin and hesperetin, phloretin and hesperetin dihydrochalcone, hesperetin and hesperetin dihydrochalcone, phloretin and naringenin, naringenin and hesperetin, phloretin and phyllodulcin, hesperetin and phyllodulcin, hesperetin dihydrochalcone and naringenin, or hesperetin dihydrochalcone and phyllodulcin.

21. The aroma composition of claim 18, wherein the aroma composition comprises at least three taste modifiers of Formula (I), or salts thereof, wherein the at least three taste modifiers are selected from: phloretin, hesperetin, and naringenin, phloretin, hesperetin, and hesperetin dihydrochalcone, phloretin, naringenin, and hesperetin dihydrochalcone, phloretin, phyllodulcin, and hesperetin dihydrochalcone, hesperetin, phyllodulcin, and hesperetin dihydrochalcone, phloretin, hesperetin, and phyllodulcin, phloretin, naringenin, and phyllodulcin, hesperetin, naringenin, and phyllodulcin, phloretin, hesperetin, and trilobatin, phloretin, naringenin, and trilobatin, and hesperetin, naringenin, and trilobatin.

22. The aroma composition of claim 16, wherein the one or more taste modifiers are present in a total amount of 0.5 to 100 ppm.

23. The aroma composition of claim 16, wherein the one or more taste modifiers are present in a total amount of 1 to 80 ppm.

24. The aroma composition of claim 16, wherein the one or more taste modifiers are present in a total amount of 1.5 to 60 ppm.

25. The aroma composition of claim 16, further comprising one or more compounds conveying a sour taste, one or more compounds conveying a sweet taste, or a combination thereof, wherein the one or more taste modifiers of Formula (I) are in an amount sufficient to improve the sweet and sour balance, reduce the sweet and sour imbalance, improve mouthfeel, or a combination thereof.

26. The aroma composition of claim 25, wherein the one or more compounds conveying a sour taste are selected from acetic acid, adipic acid, aspartic acid, benzoic acid, sorbic acid, caffeotannic acid, citric acid, iso-citric acid, fumaric acid, galacturonic acid, gluconic acid, glucuronic acid, glyceric acid, glycolic acid, ketoglutaric acid, [alpha]-ketoglutaric acid, lactic acid, lactoisocitric acid, malic acid, maleic acid, oxalacetic acid, oxalic acid, phosphoric acid, pyruvic acid, quinic acid, shikimic acid, succinic acid, tannic acid, and tartaric acid; and the one or more compounds conveying a sweet taste are selected from natural sweeteners, synthetic sweeteners, sweet tasting carbohydrates, sugar alcohols.

27. A semi-finished product for nutrition, enjoyment, cosmetic, or pharmaceutical purposes comprising the aroma composition of claim 16.

28. A semi-finished product of claim 27, further comprising one or more compounds conveying a sour taste, one or more compounds conveying a sweet taste, or a combination thereof, wherein the one or more taste modifiers of Formula (I) are in an amount sufficient to improve the sweet and sour balance of the semi-finished product, reduce the sweet and sour imbalance of the semi-finished product, improve mouthfeel of the semi-finished product, or a combination thereof.

29. The semi-finished product of claim 28, wherein the one or more compounds conveying a sour taste are selected from acetic acid, adipic acid, aspartic acid, benzoic acid, sorbic acid, caffeotannic acid, citric acid, iso-citric acid, fumaric acid, galacturonic acid, gluconic acid, glucuronic acid, glyceric acid, glycolic acid, ketoglutaric acid, [alpha]-ketoglutaric acid, lactic acid, lactoisocitric acid, malic acid, maleic acid, oxalacetic acid, oxalic acid, phosphoric acid, pyruvic acid, quinic acid, shikimic acid, succinic acid, tannic acid, and tartaric acid; and the one or more compounds conveying a sweet taste are selected from natural sweeteners, synthetic sweeteners, sweet tasting carbohydrates, sugar alcohols.

30. A finished product for nutrition, enjoyment, cosmetic, or pharmaceutical purposes comprising the aroma composition of claim 16.

31. The finished product of claim 30, wherein the one or more taste modifiers of Formula (I) are in an amount sufficient to improve the sweet and sour balance of the finished product, reduce the sweet and sour imbalance of the finished product, improve mouthfeel of the finished product, or a combination thereof, wherein the one or more compounds conveying a sour taste are selected from acetic acid, adipic acid, aspartic acid, benzoic acid, sorbic acid, caffeotannic acid, citric acid, iso-citric acid, fumaric acid, galacturonic acid, gluconic acid, glucuronic acid, glyceric acid, glycolic acid, ketoglutaric acid, [alpha]-ketoglutaric acid, lactic acid, lactoisocitric acid, malic acid, maleic acid, oxalacetic acid, oxalic acid, phosphoric acid, pyruvic acid, quinic acid, shikimic acid, succinic acid, tannic acid, and tartaric acid; and the one or more compounds conveying a sweet taste are selected from natural sweeteners, synthetic sweeteners, sweet tasting carbohydrates, sugar alcohols.

32. A method for improving sweet and sour balance of a preparation, reducing sweet and sour imbalance of a preparation, improving mouthfeel of a preparation, or a combination thereof, comprising: (i) providing a preparation in need of improved sweet and sour balance, reduced sweet and sour imbalance, improved mouthfeel, or a combination thereof; (ii) providing an aroma composition of claim 16; (iii) mixing the preparation of (i) with the aroma composition of (ii): (iv) optionally, further processing of the mixture obtained in (iii); and (v) obtaining a composition with an improved sweet and sour balance, reduced sweet and sour imbalance, improved mouthfeel, or a combination thereof.

33. The method of claim 32, wherein the preparation comprises one or more compounds conveying a sour taste selected from acetic acid, adipic acid, aspartic acid, benzoic acid, sorbic acid, caffeotannic acid, citric acid, iso-citric acid, fumaric acid, galacturonic acid, gluconic acid, glucuronic acid, glyceric acid, glycolic acid, ketoglutaric acid, [alpha]-ketoglutaric acid, lactic acid, lactoisocitric acid, malic acid, maleic acid, oxalacetic acid, oxalic acid, phosphoric acid, pyruvic acid, quinic acid, shikimic acid, succinic acid, tannic acid, or tartaric acid.

34. The method of claim 32, wherein the preparation comprises one or more compounds conveying a sweet taste selected from natural sweeteners, synthetic sweeteners, sweet tasting carbohydrates, or sugar alcohols.

Description

DESCRIPTION OF THE FIGURES

[0136] FIG. 1 shows the results of the sensory evaluation according to Example 1, revealing that that the acidic taste impression was reduced by adding an aroma composition according to the invention (dashed or dotted lines, samples 2 to 7) compared to the control (sample 1), but provides less sweetness impression than the sample with full sugar content (continuous line, sample 8).

[0137] FIG. 2 shows the results of the sensory evaluation according to Example 2 (ice tea), revealing that the aroma compositions according to the invention (samples 2 to 5) provide a lower acidic taste impression and simultaneously an improved or at least similar evaluation of the further taste impressions than the control (sample 1).

[0138] FIG. 3 shows the results of the sensory evaluation according to Example 2 (lemon/lime base), revealing that the aroma compositions according to the invention (samples 2 to 5) provide a lower acidic taste impression and simultaneously an improved or at least similar evaluation of the further taste impressions than the control (sample 1).

[0139] FIG. 4 shows the results of the sensory evaluation according to Example 3 (ice tea), revealing that the aroma compositions according to the invention (samples 2 to 5) provide a lower acidic taste impression and simultaneously an improved or at least similar evaluation of the further taste impressions than the control (sample 1).

[0140] FIG. 5 shows the results of the sensory evaluation according to Example 3 (lemon/lime base), revealing that the aroma compositions according to the invention (samples 2 to 5) provide a lower acidic taste impression and simultaneously an improved or at least similar evaluation of the further taste impressions than the control (sample 1).

[0141] FIG. 6 shows the results of the sensory evaluation according to Example 3 (orange flavoured base), revealing that the aroma compositions according to the invention (samples 2 to 5) provide a lower acidic taste impression and simultaneously an improved or at least similar evaluation of the further taste impressions than the control (sample 1).

[0142] FIGS. 7 to 10 show the results of the sensory evaluation according to Example 4, revealing that the aroma composition according to the invention (dashed line, sample 2) provided a significantly lower acidity independent of the amount of acid and simultaneously an improved or at least similar evaluation in the further taste impressions compared to the control (continuous line, sample 1).

[0143] Further features and advantages of the invention result from the subsequent description of preferred application examples.

EXAMPLES

Example 1: Reduction of Acidity and Limited Effect on Sweetness

[0144] The acidic taste impression as well as the sweet taste impression were evaluated in an ice tea preparation. Provided was the ice tea preparation (sugar-reduced) (A1) as well as such ice tea preparations (sugar-reduced) including aroma compositions according to the invention. Further, as a comparison, the ice tea preparation with the regular sugar content (A2) was provided. The sugar-reduced preparation (A1) had 5? Bx, the preparation with the regular sugar content (A2) had 6.5? Bx. Thus, the increased sugar content in A2 corresponds to 1.5% sucrose equivalents, i.e. the threshold for human perception as described above.

[0145] Samples of 300 ml of each preparation were evaluated by panellists with regard to the acidic and the sweet taste impressions. Furthermore, the impressions mouthfeel and aftertaste, as generally important impressions of a consumer, were evaluated.

[0146] The number of panellists was N=7.

[0147] The results are listed in the following table and are plotted in FIG. 1.

TABLE-US-00001 Sweetness Sweetness Sample impact intensity Mouthfeel Acidity Aftertaste 1 Reduced Base (A1) Ice Tea Peach 3 4 3.5 4 2.5 2 A1 + 20 ppm hesperetin 4 4.5 4 3.75 3 3 A1 + 30 ppm phloretin 4 4.5 4.5 3.5 3 4 A1 + 30 ppm phloretin + 7 ppm hesperetin 5 5 5 3 2.5 5 A1 + 30 ppm phloretin + 20 ppm hesperetin dihydrochalcone 4.5 4.5 4.5 3.5 3 6 A1 + 20 ppm phloretin + 3 ppm phyllodulcin + 40 ppm naringenin 4.5 4.5 4.5 3.5 3.25 7 A1 + 5 ppm hesperetin + 40 ppm naringenin + 40 ppm trilobatin 4.5 4.5 4.75 3 3 8 Full Sugar (A2) Ice Tea Peach 6 6 5.5 2.75 2

[0148] The results show that the acidic taste impression was reduced by adding an aroma composition according to the invention. Also, A2 reduced the acidic taste impression. However, in A2 the impact and intensity of sweetness is perceived as very high compared to A1. Thus, the reduction and/or masking effect on the acidic taste impression is achieved by a high sweetness impression in A2.

[0149] The impact and intensity of sweetness in the aroma compositions according to the invention is clearly below the evaluations of A2. Consequently, the aroma compositions according to the invention provide a sweetness impression of less than 1.5% sucrose equivalents (as in A2).

[0150] Furthermore, the aroma compositions according to the invention provide a better aftertaste and mouthfeel as the sugar-reduced preparation (A1).

Example 2: Reduction of Acidity and Positive Effect on Further Taste Impressions

[0151] The acidic taste impression as well as further taste impressions were evaluated in beverage preparations. Provided were the respective beverage preparation (ice tea peach (A3); lemon/lime flavoured beverage (A4)) as well as such preparations including aroma compositions according to the invention with one taste modifier according to formula (I).

[0152] Samples of 300 ml of each preparation were evaluated by panellists with regard to the acidic and further taste impressions, which are important to consumers.

[0153] The number of panellists was N=8.

[0154] The results are listed in the following tables and are plotted in FIGS. 2 and 3.

TABLE-US-00002 Sample Fruity Juicy Peach Authenticity Liking Complexity Balanced Richness Acidity 1 Ice Tea Peach (A3) 5 4 6 5 4 3.5 3.5 3.5 6 2 A3 + 40 ppm trilobatin 5.25 4.5 6 5 4.5 4 4.5 4 5.5 3 A3 + 7 ppm hesperetin 5.5 4.5 6.5 5.5 4.75 4.25 4.5 4.5 5.5 4 A3 + 30 ppm phloretin 5.75 5.25 6.25 5.25 5.25 5 5 5 5 5 A3 + 40 ppm naringenin 5.5 5.25 6.25 5.5 5.25 5.25 5.5 5.5 5

TABLE-US-00003 Sample Lemon/lime Floral Peely Authenticity Liking Complexity Balanced Richness Acidity 1 Lemon/lime base (A4) 5.5 4 4.25 4.5 3 4 3 3.5 5 2 A4 + 30 ppm phloretin 6 4 4.25 5 3.5 4.5 4 4.25 4 3 A4 + 40 ppm naringenin 6 4 4.5 4.5 3.5 4.5 3.75 4 4.5 4 A4 + 7 ppm hesperetin 5.25 3.75 4.5 4.5 3.5 4.5 4 4 4.5 5 A4 + 40 ppm trilobatin 5.5 4 4.25 4.5 2.75 4 3.5 3.5 4.5

[0155] The results show that all aroma compositions according to the invention provided a lower acidity and simultaneously an improved or at least similar evaluation in the further taste impressions.

Example 3: Reduction of Acidity and Positive Effect on Further Taste Impressions

[0156] The acidic taste impression as well as further taste impressions were evaluated in beverage preparations. Provided were the respective beverage preparation (ice tea peach (A5); lemon/lime flavoured beverage (A6); orange flavoured beverage (A7)) as well as such preparations including aroma compositions according to the invention with a combination of taste modifiers according to formula (I).

[0157] Samples of 300 ml of each preparation were evaluated by panellists with regard to the acidic and further taste impressions, which are important to consumers.

[0158] The number of panellists was N=7 (with regard to A5 and A7) and N=5 (with regard to A6). The results are listed in the following tables and are plotted in FIGS. 4, 5 and 6.

TABLE-US-00004 Sample Fruity Juicy Peach Authenticity Liking Complexity Balanced Richness Acidity 1 Ice Tea Peach (A5) 5 4 6 5 4 3.5 3.5 3.5 6 2 A5 + 30 ppm phloretin 6 5.5 6.5 6 5 5.5 5 6 4 + 7 ppm hesperetin 3 A5 + 30 ppm phloretin + 5 5 6 5 4.75 5 4.5 5 4.25 20 ppm hesperetin dihydrochalcone 4 A5 + 20 ppm phloretin + 6 5.25 6 5.5 5 5.5 5 5.5 4 3 ppm phyllodulcin + 40 ppm naringenin 5 A5 + 5 ppm hesperetin + 5 5 6 5.5 4.5 5 4.5 5 4.5 40 ppm naringenin + 40 ppm trilobatin

TABLE-US-00005 Sample Lemon/lime Floral Peely Authenticity Liking Complexity Balanced Richness Acidity 1 Lemon/lime base (A6) 5.5 4 4.25 4.5 3 4 3 3.5 5 2 A6 + 30 ppm phloretin + 5.5 5 4.75 5 4 5 5.5 5.5 3.5 7 ppm hesperetin 3 A6 + 30 ppm phloretin + 6 5 5 4.75 4 5 5 5.5 3.25 20 ppm hesperetin dihydrochalcone 4 A6 + 20 ppm phloretin + 6 4.5 5 5 4 4.75 4.25 4.5 4 3 ppm phyllodulcin + 40 ppm naringenin 5 A6 + 5 ppm hesperetin + 6.25 4.75 5 5 4 5 4.5 5 3.75 40 ppm naringenin + 40 ppm trilobatin

TABLE-US-00006 Sample Orange Juicy Peely Authenticity Liking Complexity Balanced Richness Acidity 1 Orange flavoured base (A7) 6 4.25 4.5 4 3.5 4 3.5 3.5 5.5 2 A7 + 30 ppm phloretin + 6.5 5.75 5 5.25 4.75 5.25 5 5.5 4.5 7 ppm hesperetin 3 A7 + 30 ppm phloretin + 6.5 4.5 5 5 4.5 5.25 4.5 4.5 5 20 ppm hesperetin dihydrochalcone 4 A7 + 20 ppm phloretin + 6.5 5 5 5.5 5 5.5 5 5 4.5 3 ppm phyllodulcin + 40 ppm naringenin 5 A7 + 5 ppm hesperetin + 6 5 4.25 4.5 4 5 5 5.25 4.5 40 ppm naringenin + 40 ppm trilobatin

[0159] The results show that all aroma compositions according to the invention provided a significantly lower acidity and simultaneously an improved or at least similar evaluation in the further taste impressions.

Example 4: Reduction of Acidity Independent of the Amount of Acid

[0160] The acidic taste impression and further taste impressions were evaluated in beverage preparations. Provided were the respective beverage preparation (lemon-lime base (A8)) with increasing amounts of citric acid as well as such preparations including an aroma composition according to the invention.

[0161] Samples of 300 ml of each preparation were evaluated by panellists with regard to the acidic and the further taste impressions, which are important to consumers.

[0162] The number of panellists was N=6.

[0163] The results are listed in the following tables and are plotted in FIGS. 7 to 10.

TABLE-US-00007 Sample Acidity Richness Balanced Complexity Liking 1 Lemon-lime base (A8.1) + 0.1% Citric acid 3 2.5 3 3.5 2 2 A8.1 + 30 ppm phloretin + 7 ppm hesperetin 2 4 4 4.5 3.5 3 Lemon-lime base (A8.2) + 0.2% Citric acid 5 3.5 3 3.5 2.5 4 A8.2 + 30 ppm phloretin + 7 ppm hesperetin 3.75 4.25 4 4.5 3.5 5 Lemon-lime base (A8.3) + 0.3% Citric acid 7.5 3.25 2 2.5 1.75 6 A8.3 + 30 ppm phloretin + 7 ppm hesperetin 6.25 4.5 3.5 4 3 7 Lemon-lime base (A8.4) + 0.4% Citric acid 9 3.5 1.5 3 1 8 A8.4 + 30 ppm phloretin + 7 ppm hesperetin 7.5 4 3.5 3.25 2

[0164] The results show that the aroma composition according to the invention provided a significantly lower acidity independent of the amount of acid and simultaneously an improved or at least similar evaluation in the further taste impressions.