Sensation masking composition

Abstract

The present invention provides masking compositions that include a lower alkyl carboxylic acid, e.g. acetic acid. Also provided is a masking composition that includes (a) a lower alkyl carboxylic acid (e.g. acetic acid), a warming sensate (e.g. vanillin or vanillyl butyl ether) and/or a cooling sensate (e.g. menthol or isopulegol).

Claims

1. A masking composition comprising: (a) a carboxylic acid ranging from about 0.05% to about 10% by weight based on the total weight of the masking composition, wherein the carboxylic acid is represented by the formula ##STR00007## wherein A is a hydrogen or a C.sub.1-C.sub.3 alkyl; or a salt thereof; and (b) a cooling sensate selected from the group consisting of menthol, 3-(1)-menthoxypropane-1,2-diol, isopulegol, 1-(2-hydroxy-4-ethylcyclohexyl)-ethanone, menthyl-3-hydroxybutanoate, and monomenthyl glutarate; wherein the masking composition is present in an amount of from about 0.001% to about 0.25% based on the total weight of a consumed composition.

2. The masking composition of claim 1 wherein the carboxylic acid is acetic acid.

3. The masking composition of claim 1 further comprising a warming sensate.

4. The masking composition of claim 3 wherein the warming sensate is a compound selected from the groups consisting of: (a) a compound represented by the following formula: ##STR00008## wherein A is a unsubstituted, branched or straight-chained C.sub.1-C.sub.3 alkyl group and B is a hydrogen, or an unsubstituted, branched or straight-chained C.sub.1-C.sub.7 alkyl group, or a salt thereof; (b) a compound represented by the formula ##STR00009## wherein C is an unsubstituted, branched or straight-chained C.sub.2-C.sub.8 alkyl group, optionally interrupted by an oxygen atom, or a salt thereof; or (c) a compound selected from the group consisting of capsaicin, gingerol, vanillyl ethyl ether, vanillyl propyl ether, vanillyl butyl ether, vanillyl pentyl ether, vanillyl hexyl ether, vanillyl butyl ether acetate, 4-(1-menthoxymethyl)-2-phenyl-1,3-dioxolan, 4-(1-menthoxymethyl)-2-(3,4-dihydroxyphenyl)-1,3-dioxolan, 4-(1-menthoxymethyl)-2-(2-hydroxy-3-methoxyphenyl)-1,3-dioxolan, 4-(1-menthoxymethyl)-2-(4-methoxyphenyl)-1,3-dioxolan, 4-(1-menthoxymethyl)-2-(3,4-methylenedioxyphenyl)-1,3-dioxolan, 4-(1-menthoxymethyl)-2-(3-methoxy-4-hydroxyphenyl)-1,3-dioxolan, red pepper oil, red pepper oleoresin, ginger oleoresin, nonylic acid vanillyl amide, jambu oleoresin, Zanthoxylum piperitum extract, sanshool I, sanshool II, sanshoamide, black pepper extract, chavicine, piperine, and spilanthol.

5. The masking composition of claim 3, wherein the warming sensate is selected from vanillin, ortho-vanillin, ethyl vanillin, vanillyl acetate, vanillyl isobutyrate, capsicum, nonanoyl vanillyl amide, nonanoic acid vanillyl ether, vanillyl alcohol alkyl ether, isovanillyl alcohol alkyl ether, ethylvanillyl alcohol alkyl ether, isovanillyl alcohol alkyl ether, ethylvanillyl alcohol alkyl ether, substituted benzyl alcohol alkyl ether, 4-(1-menthoxymethyl)-2-(3-methoxy-4-hydroxyphenyl)-1,3-dioxolane, vanillin propylene glycol acetal, ethylvanillin, propylene glycol acetal, ginger extract, ginger oil, gingerol, gingerone, and analogs and derivatives of the above.

6. The masking composition of claim 3, wherein the warming sensate is vanillyl butyl ether.

7. The masking composition of claim 3, wherein the warming sensate is vanillin.

8. The masking composition of claim 1 further comprising (a) propylene glycol; (b) menthol; (c) maltol; (d) peppermint or a peppermint fraction; (e) (1)-menthone; (f) vanillin; (g) a carob extract; and (h) glycerin.

9. The masking composition of claim 1 further comprising (a) vanillyl butyl ether; (b) isopulegol; (c) maltol; (d) furaneol; (e) benzyl alcohol; and (f) triglycerides.

10. A beverage comprising the masking composition of claim 1.

11. A confection comprising the masking composition of claim 1.

12. The confection of claim 11 in the form of a gum, tablet, chewy candy or hard candy.

13. A pharmaceutical composition comprising the masking composition of claim 1.

14. A method of masking undesirable or overly intense flavor notes of a beverage, food or orally consumable product comprising adding to the beverage, food or orally consumable product the orally consumable masking composition of claim 1.

15. A method of modulating the nerve responses in the throat and oral cavity upon ingestion of an orally consumable product comprising adding the masking composition of claim 1 to the orally consumable product.

16. The masking composition of claim 7, wherein the cooling sensate is selected from menthol, 3-(1)-menthoxypropane-1,2-diol, and isopulegol.

17. The masking composition of claim 2 further comprising (a) propylene glycol; (b) menthol; (c) maltol; (d) peppermint or a peppermint fraction; (e) (1)-menthone; (f) vanillin; (g) a carob extract; and (h) glycerin.

18. The masking composition of claim 2 further comprising (a) vanillyl butyl ether; (b) isopulegol; (c) maltol; (d) furaneol; (e) benzyl alcohol; and (f) triglycerides.

Description

DETAILED DESCRIPTION

(1) An increased masking effect can be provided when a warming sensate is combined with a carboxylic acid.

(2) Carboxylic Acid

(3) Embodiments of the present invention include C.sub.1-C.sub.3 alkyl carboxylic acids or formic acid that act to mask undesirable or overly intense flavors in products that are orally consumed (e.g. drinks, gums, and liquid pharmaceutical compositions).

(4) As used herein, carboxylic acid refer to compounds represented by the following formula:

(5) ##STR00002##
wherein A is a hydrogen, C.sub.1-C.sub.3 alkyl, or a salt thereof. In embodiments in which A is a C.sub.2 or C.sub.3 alkyl, the alkyl group may be a straight chain or may be branched. In a preferred embodiment, A is C.sub.1 (acetic acid).
Warming Sensates

(6) In one embodiment of the present invention, the warming sensate is selected from compounds represented by the following formula:

(7) ##STR00003##
or an acceptable salt thereof, wherein A is an unsubstituted, branched or straight-chained C.sub.1-C.sub.3 alkyl group and B is a hydrogen, or an unsubstituted, branched or straight-chained C.sub.1-C.sub.7 alkyl group.

(8) In one embodiment A is C.sub.1 alkyl group. In a preferred embodiment, A is C.sub.1 alkyl and B is a C.sub.2-C.sub.4 alkyl group. In a particularly preferred embodiment, the warming sensate is selected from vanillyl butyl ether (A is a C.sub.1 alkyl group and B is a straight-chained, unsubstituted C.sub.4 alkyl group) and vanillyl ethyl ether (A is a C.sub.1 alkyl group and B is a straight-chained, unsubstituted C.sub.4 alkyl group). Vanillyl butyl ether is commercially available from Takasago, Inc. under the trade name Hotac VBE.

(9) In another embodiment the warming sensate is selected from compounds represented by the formula:

(10) ##STR00004##
or a salt thereof wherein C is an unsubstituted, branched or straight-chained C.sub.2-C.sub.8 alkyl group, optionally interrupted by an oxygen atom.

(11) In a preferred embodiment C is a unsubstituted, straight-chained C.sub.4-C.sub.5 alkyl group optionally interrupted by an oxygen atom. In a particularly preferred embodiment, warming sensates are selected from vanillin-1,2-hexylene glycol acetal (C is an unsubstituted, straight-chained C.sub.4 alkyl group) and vanillin-1-butoxyglycerol acetal (C is an unsubstituted, straight chained C.sub.5 alkyl group interrupted by an oxygen at the 2 position). Warming sensates may also be selected from those disclosed in Japanese patent application No. JP 2005-197205, which is hereby incorporated by reference in its entirety.

(12) Warming sensates may also be selected from the group consisting of capsaicin, gingerol, vanillyl ethyl ether, vanillyl propyl ether, vanillyl butyl ether, vanillyl pentyl ether, vanillyl hexyl ether, vanillyl butyl ether acetate, 4-(1-menthoxymethyl)-2-phenyl-1,3-dioxolan, menthoxymethyl)-2-(3,4-dihydroxyphenyl)-1,3-dioxolan, 4-(1-menthoxymethyl)-2-(2-hydroxy-3-methoxyphenyl)-1,3-dioxolan, 4-(1-menthoxymethyl)-2-(4-methoxyphenyl)-1,3-dioxolan, 4-(1-menthoxymethyl)-2-(3,4-methylenedioxyphenyl)-1,3-dioxolan, 4-(1-menthoxymethyl)-2-(3-methoxy-4-hydroxyphenyl)-1,3-dioxolan, red pepper oil, red pepper oleoresin, ginger oleoresin, nonylic acid vanillyl amide, jambu oleoresin, Zanthoxylum piperitum extract, sanshool I, sanshool II, sanshoamide, black pepper extract, chavicine, piperine, spilanthol, or those warming sensates disclosed in U.S. Pat. No. 6,780,443, which is hereby incorporated by reference in its entirety.

(13) Cooling Sensates

(14) Embodiments of the present invention also provide a masking composition that includes a cooling sensate along with a carboxylic acid. In preferred embodiments, the masking composition further includes a warming sensate, such as the warming sensates described above.

(15) Examples of cooling sensates that may be included in compositions of the present invention include compounds represented by the formula:

(16) ##STR00005##
or salts thereof, wherein D is a straight chained or branched, unsubstituted C.sub.1-C.sub.4 alkyl or alkenyl group and E is a straight chained or branched, hydroxy-substituted or unsubstituted C.sub.1-C.sub.4 alkyl group.

(17) In a preferred embodiment, the cooling sensate is represented by the formula:

(18) ##STR00006##
or salts thereof. This compound (3-(1)-menthoxypropane-1,2-diol) is commercially available from Takasago, Inc. under the name Coolact 10, and is disclosed in U.S. Pat. No. 4,459,425 which is hereby incorporated by reference.

(19) Other cooling sensates which may be included in compositions of the present invention include, but are not limited to, menthol, menthone, camphor, pulegol, isopulegol, cineol, mint oil, peppermint oil or fractions thereof, spearmint oil, eucalyptus oil, 3-1-menthoxypropane-1,2-diol, N-alkyl-p-menthane-3-carboxamide, 3-1-menthoxy-2-methylpropane-1,2-diol, p-menthane-3,8-diol, 2-1-menthoxyethane-1-ol, 3-1-menthoxypropane-1-ol, 4-1-menthoxybutane-1-ol, 1-(2-hydroxy-4-ethylcyclohexyl)-ethanone, menthyl 3-hydroxybutanoate, menthyl lactate, menthone glycerin ketal, 2-(2-1-menthyloxyethyl)ethanol, menthyl glyoxylate, N-methyl-2,2-isopropylmethyl-3-methylbutanamide, menthyl 2-pyrrolidone-5-carboxylate, monomenthyl succinate, alkali metal salts of monomenthyl succinate, and alkali earth metal salts of monomenthyl succinate, monomenthyl glutarate, alkali metal salts of monomenthyl glutarate, alkali earth metal salts of monomenthyl glutarate, N-[[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]glycine, p-menthane-3-carboxylic acid glycerol ester, Menthol propylene glycol carbonate; Menthol ethylene glycol carbonate, and 6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one.

(20) Other cooling senates are disclosed in U.S. Pat. Nos. 7,030,273 and 6,780,443, which are hereby incorporated by reference in their entirety.

(21) Masking Compositions of the Present Invention

(22) The use level of the warming sensate (e.g. vanillyl butyl ether) and carboxylic acid may vary higher or lower depending on the specific product to which the masking composition is applied. Generally, a sensate masking composition is first prepared, which is then added to the composition that is to be consumed. In one embodiment of the present invention, the amount of warming sensate ranges from about 0.001% to about 5.0% by weight, or from about 0.01% to about 0.5% by weight, based on the total weight of the sensate masking composition. The total amount of warming sensate may be decreased by combining a warming sensate with a smaller amount of cooling sensate. This combination can reduce the likelihood of irritation upon ingestion of the composition.

(23) In one embodiment, the use level of the carboxylic acid ranges from about 0.05% to about 10%, of from about 0.5% to about 6%, by weight based on the total weight of the sensate masking composition.

(24) The use level of the sensate masking composition, based on the total weight of the composition to be consumed may also vary. In one embodiment the use level of the sensate masking composition ranges from about 0.001% to 0.25% of the total weight of the consumed composition. In another embodiment, the amount of sensate composition ranges from about 0.01% to about 0.07% based on the total weight of the consumed composition.

(25) The sensate masking composition may be applied to all types of beverages, but particularly beverages that have relatively high acidities such as fruit drunks, and beverages that are known to have intense aftertastes due to, for example, the use of artificial sweeteners, such as diet cola drinks. The sensate masking composition may also be used in confections such as gums (e.g. coated gums), tablets, chewy candy and hard candy. Alternatively, the sensate masking composition may also be used in pharmaceutical products such as cough syrups or other liquid pharmaceutical formulations, chewable tablets or pharmaceutical dosage forms in the form of a candy, and hard lozenges.

EXAMPLES

(26) The following examples illustrate the invention without limitation.

Example 1Sensation Masking Composition I

(27) The following components were mixed in the amounts shown in Table 1:

(28) TABLE-US-00001 TABLE 1 Ingredient Amounts (mL) Propylene glycol tincture 94.840 Menthol, natural 0.020 Maltol, natural 0.004 peppermint fraction 10% in EtOH (95%) 0.030 (l)-menthone, natural 0.100 Vanillin, natural 0.002 Takasago St. John's Bread extract.sup.1 0.004 Glycerin, natural 5.000 100.000 .sup.1Commercially available from Takasago International Corp. (Rockleigh, NJ)

(29) The Sensate Masking Composition I is then prepared by combining the following:

(30) TABLE-US-00002 Composition from Table 1 95 parts (by volume) Acetic acid, natural.sup.2 5 parts (by volume) .sup.2Commercially available from Advanced Biotech (Paterson, NJ)

Example 2Sensation Masking Composition II

(31) The following components were mixed in the amounts shown in Table 2:

(32) TABLE-US-00003 TABLE 2 Ingredient Amount (mL) Acetic acid (glacial).sup.2 0.75 Hotact VBE (Vanillyl butyl ether).sup.1 0.10 Coolact P.sup.1 0.05 Maltol 0.10 Furaneol (@20% in EtOH (95%)) 0.13 Benzyl alcohol 10.00 Triglycerides 88.87 100.00 .sup.1Commercially available from Takasago International Corp. (Rockleigh, NJ) .sup.2Commercially available from Brown Chemical (Oakland, NJ)

Example 3Diet Cranberry Raspberry Still Beverage (5% Juice)

(33) The following components were mixed in the amounts shown in Table 3:

(34) TABLE-US-00004 TABLE 3 INGREDIENT AMOUNT VIS Pectin 1.60 gms Sucralose 25% Solution 0.51 mls Acesulfame Potassium 0.07 gms Sodium Citrate 0.13 gms Ascorbic Acid 0.05 Gms Citric Acid 0.50 Gms Malic Acid 0.35 Gms Fumaric Acid 0.13 Gms Red Raspberry Juice Conc., 65 brix (2%) 2.81 gms Cranberry Juice Conc., 50 brix (2%) 3.10 gms White Grape Juice Conc., 68 brix (1%) 2.51 gms Red 40, 1% Soln. (w/v) 2.00 mls Blue 1, 0.1% Soln. (w/v) 2.50 mls Q.S with water to total 1000.00 mls Brix: 0.83 +/ 0.10 pH: 2.68 +/ 0.10 Pasteurize 190-195 F. for 1-2 minutes.
Takasago Cran-Raspberry Flavor

(35) TABLE-US-00005 Takasago Natural Raspberry Flavor.sup.1 @0.04% Takasago VIVID FL Natural Red Raspberry Flavor.sup.1 @0.09% Takasago Natural Cranberry Flavor.sup.1 @0.10% Sensation Masking Composition I (See Example 1) @0.03% .sup.1Commercially available from Takasago International Corp. (Rockleigh, NJ)

(36) A second control beverage was prepared as described above, except that Sensation Masking Composition I was left out of the beverage.

(37) A sensory panel was formed to evaluate the two diet cranberry/raspberry beverages prepared above. The panel evaluated refrigerated souffl cups containing 1 oz. of the beverage either with or without the sensate masking composition. Two samples were administered per session in a blind and randomized fashion. Water at room temperature and unsalted crackers were given to the panelist in between samples to cleanse their palate. Each panelist participated in two sessions over two days.

(38) The panelist scored the samples using one of two scales having the following criteria:

(39) Scale #1Just About Right Scale (3=Just About Right) for the following attributes:

(40) Overall Flavor Strength (Anchored w/Much too weakMuch too Strong) Sweetness Intensity (Anchored w/Not At All SweetMuch Too Sweet) Tartness Intensity (Anchored w/Not At All TartMuch Too Tart) Bitterness Intensity (Anchored w/Not At All BitterMuch Too Bitter)
Scale #2Intensity Scales (9 pt,) for Hedonic (Liking) for the following attributes: Sweetness Liking (Anchored w/Dislike ExtremelyLike Extremely) Aftertaste Strength (Anchored w/NoneStrong;) Aftertaste Pleasantness (Anchored w/Not At All PleasantExtremely Pleasant) Overall Liking (Anchored w/Dislike ExtremelyLike Extremely)

(41) The following averaged results (n=9) were reported by the panel:

(42) TABLE-US-00006 Control-Diet Diet Scale # CranRasp w/o CranRaspBev w/ (Best Possible Sensation Masking Sensation Masking Attribute Score for Scale) Composition I Composition I @0.03% Overall Flavor Strength 1 (3) 3.11 3.00 Sweetness Liking 2 (9) 5.56 5.89 Sweetness Intensity 1 (3) 3.39 3.39 Tartness Intensity 1 (3) 2.33 2.28 Bitterness Intensity 1 (3) 2.28 2.44 Aftertaste Strength 2 (9) 5.00 4.56 Aftertaste Pleasantness 2 (9) 5.72 6.33 Overall Liking 2 (9) 5.78 6.39

(43) The results for the panel show that the Sensation Masking Composition I improves the overall flavor strength slightly (towards just right) and it decreases the Aftertaste Strength. Sweetness and Tartness Intensity do not seem to be significantly affected by the masking flavor while the Bitterness Intensity is improved or shifted towards just right. The results show a good preference for Aftertaste Pleasantness, Overall Liking and Sweetness Liking.

Example 4Tea Beverage

(44) The following components were mixed in the amounts shown in Table 4:

(45) TABLE-US-00007 TABLE 4 INGREDIENT AMOUNT High fructose corn syrup-55 14.00 g Sucrose 2.00 g Tea Solids 0.20 g Citric Acid 0.10 g Takasago Natural Tea Flavor (without natural flavor).sup.1 0.10 ml Water Q.S. 100 mL Beverage Brix: 12.2 0.2 pH: 3.0 0.2

(46) One beverage was prepared based on Table 4 with 500 ppm of sodium benzoate and 0.05% of Sensation Masking Composition I. A second beverage (control) was prepared with only 500 ppm of sodium benzoate added.

(47) By the protocol described in Example 3, the following averaged results (n=7) were reported by the panel.

(48) TABLE-US-00008 Tea Beverage Control -- Tea w/Na Benzoate Scale # Beverage w/ @500 ppm and (Best Possible Na Benzoate Sensation Masking Attribute Score for Scale) @ 500 ppm Composition I @ 0.05% Overall Flavor Strength 1 (3) 2.93 3.13 Sweetness Liking 2 (9) 5.27 5.33 Sweetness Intensity 1 (3) 3.87 3.80 Tartness Intensity 1 (3) 3.00 2.80 Bitterness Intensity 1 (3) 2.40 2.40 Aftertaste Strength 2 (9) 4.53 4.27 Aftertaste Pleasantness 2 (9) 4.87 5.07 Overall Liking 2 (9) 5.13 5.07

(49) The results for the panel show that the Sensation Masking Composition I increases the overall flavor strength above the just right point (3) and it decreased the Aftertaste Strength. Sweetness Intensity is shifted towards just right and Bitterness Intensity is not affected by the masking flavor while the Tartness Intensity is decreased or shifted away from just right. The results show a good preference for Aftertaste Pleasantness and a slight preference for Sweetness Liking. The results also show a slight preference for control in overall liking.

Example 5Tea Beverage

(50) Tea beverages were prepared as described in Example 4, except that potassium sorbate was substituted for sodium benzoate. One beverage was prepared based on Table 4 with 500 ppm of potassium sorbate and 0.05% of Sensation Masking Composition I. A second beverage (control) was prepared with only 500 ppm of potassium sorbate added.

(51) By the protocol described in Example 3, the following averaged results (n=8) were reported by the panel.

(52) TABLE-US-00009 Tea Beverage Control -- Tea w/Potassium Sorbate Scale # Beverage w/ @500 ppm and (Best Possible Potassium Sorbate Sensation Masking Attribute Score for Scale) @ 500 ppm Composition I @ 0.05% Overall Flavor Strength 1 (3) 3.00 3.38 Sweetness Liking 2 (9) 5.31 5.00 Sweetness Intensity 1 (3) 3.75 3.81 Tartness Intensity 1 (3) 2.81 2.63 Bitterness Intensity 1 (3) 2.25 2.44 Aftertaste Strength 2 (9) 4.31 5.06 Aftertaste Pleasantness 2 (9) 5.31 4.88 Overall Liking 2 (9) 5.25 4.94

(53) The results for the panel show that Sensation Masking Composition I slightly intensified the overall flavor strength and the aftertaste strength. Bitterness Intensity is slightly improved (shifted towards just right) by the masking flavor while the Sweetness Intensity and Tartness Intensity are shifted away from just right. The results show a slight decreased preference for Aftertaste Pleasantness and Overall Liking compared to control. The sample with Sensation Masking Composition I was preferred for Aftertaste Strength.

Example 6Tea Beverage

(54) Tea beverages were prepared as described in Example 4, except that sodium hexametaphosphate was substituted for sodium benzoate. One beverage was prepared based on Table 4 with 500 ppm of sodium hexametaphosphate and 0.05% of Sensation Masking Composition I. A second beverage (control) was prepared with only 500 ppm of sodium hexametaphosphate added.

(55) By the protocol described in Example 3, the following averaged results (n=7) were reported by the panel.

(56) TABLE-US-00010 Control 3 Tea TeaBev w/Na Scale # Beverage w/Na Hexametaphosphate@500 (Best Possible Hexametaphosphate@ ppm + Sensation Masking Attribute Score for Scale) 500 ppm Composition I @ 0.05% Overall Flavor Strength 1 (3) 3.07 3.00 Sweetness Liking 2 (9) 5.71 5.00 Sweetness Intensity 1 (3) 3.43 3.57 Tartness Intensity 1 (3) 2.86 2.79 Bitterness Intensity 1 (3) 2.64 2.50 Aftertaste Strength 2 (9) 3.64 3.93 Aftertaste Pleasantness 2 (9) 6.21 5.86 Overall Liking 2 (9) 6.07 5.50

(57) The Example 4 results for the panel show that the Sensation Masking Composition I balances the overall flavor strength (shifted towards just right). Sweetness Intensity is increased by the masking flavor, while the Tartness Intensity and Bitterness Intensity is decreased or shifted away from just right. The Aftertaste Strength is increased with the masking composition, but there is panel preference for Sweetness Liking Aftertaste Pleasantness and Overall Liking for the control sample.

Example 7Apple Flavored Beverage

(58) The following components were mixed in the amounts shown in Table 5:

(59) TABLE-US-00011 Ingredients Amounts High Fructose Corn Syrup 55 120.00 gms. Apple Juice Concentrate 70 Brix 17.18 gms. Sodium Benzoate 0.40 gms. Citric Acid (50% solution w/v) 5.00 mls. Malic Acid (50% solution w/v) 5.00 mls. Takasago Vivid Flavors Natural 1.00 mls. Fuji Apple Flavor WONF.sup.1 Sensation Masking Composition I 0.55 mls. Water QS to Yield 1000.00 mls. .sup.1Commercially available from Takasago International Corp. (Rockleigh, NJ)
Finished Product Specifications:
Brix: 10.2
pH: 3.17
Juice Content: 10%

(60) A second control beverage prepared was prepared as described above, except that Sensation Masking Composition was not added.

(61) By the protocol described in Example 3, the following averaged results (n=7) were reported by the panel.

(62) TABLE-US-00012 Control-10% Apple 10% Apple Juice Scale # Juice Beverage w/o Beverage w/ (Best Possible Sensation Masking Sensation Masking Attribute Score for Scale) Composition I Composition I @ 0.055% Overall Flavor Strength 1 (3) 2.93 2.93 Sweetness Liking 2 (9) 6.36 6.50 Sweetness Intensity 1 (3) 2.93 3.07 Tartness Intensity 1 (3) 2.71 2.50 Bitterness Intensity 1 (3) 2.50 2.43 Aftertaste Strength 2 (9) 4.50 4.71 Aftertaste Pleasantness 2 (9) 5.21 6.29 Overall Liking 2 (9) 6.00 6.29

(63) The results for the panel show that the Sensation Masking Composition I does not alter the overall strength perception and it impacts positively the aftertaste strength. Sweetness Intensity is increased above the just right level slightly and the Bitterness Intensity and Tartness Intensity are decreased away from the just right level by the masking flavor. The results show a good preference for Sweetness Liking, Aftertaste Pleasantness and Overall Liking. Overall, there is a directional preference for the apple juice with the added Sensation Masking Composition I.

Example 8Chewing Gum Pellet

(64) A commercial chewing gum pellet with a high (1)-menthol content was chosen as the control sample.

(65) A gum coating slurry was prepared. First an unflavored gum coating slurry having the ingredients shown in Table 6 was prepared:

(66) TABLE-US-00013 TABLE 6 Unflavored Gum Coating Slurry Sorbitol 60.00% Water 34.47% Gum Arabic 5.13% Titanium Dioxide 0.40% 100.00%

(67) The unflavored slurry (92.5%) was combined with the Sensation Masking Composition II (7.5%) and it was heated until a temporary suspension was achieved, allowed to cool slightly, and the pieces of gum were dipped and allowed to dry overnight. The average coating weight was 0.08 grams which affords an average Sensation Masking Composition II loading of 0.06% on each piece of gum. Coded chewing gum samples were then individually wrapped.

(68) The control chewing gum pellet and chewing gum pellet clipped with the composition containing Sensation Masking Composition II were evaluated by a sensory panel. Two samples were administered per session in a blind and randomized fashion, with a 15 minute break in between samples. Unsalted crackers were given to the panelist in between samples to cleanse their palate.

(69) The following two scales were used by the panelist to evaluate the sample:

(70) Scale #1Just About Right Scales (3=Just About Right) for the following attributes:

(71) Overall Flavor Strength (Anchored w/Much too weakMuch too Strong) Menthol Intensity (Anchored w/Not At All MentholMuch Too Menthol) Bitterness Intensity (Anchored w/Not At All BitterMuch Too Bitter)
Scale #2Intensity Scales (9 pt.) for Hedonic (Liking) for the following attributes: Flavor Impact Liking (Anchored w/Dislike ExtremelyLike Extremely) Overall Liking (Anchored w/Dislike ExtremelyLike Extremely) Aftertaste Menthol Intensity (Anchored w/NoneStrong;) Aftertaste Pleasantness (Not At All PleasantExtremely Pleasant) Overall Aftertaste Liking (Anchored w/Dislike ExtremelyLike Extremely)

(72) The following averaged results (n=6) were reported by the panel:

(73) TABLE-US-00014 Test 1 - Control Commercial Control Market Sample with Scale # Commercial Takasago Intensate Natural (Best Possible Market gum Flavor - Sensation Masking Attribute Score for Scale) Sample Composition II @ 0.06% Overall Flavor Strength 1 (3) 4.18 3.64 Flavor Impact Liking 2 (9) 5.27 6.09 Menthol Intensity 1 (3) 4.27 3.91 Bitterness Intensity 1 (3) 4.00 4.45 Overall Liking 2 (9) 5.36 5.82 Aftertaste Menthol Intensity 2 (1) 6.91 6.55 Aftertaste Pleasantness 2 (9) 4.82 5.91 Overall Aftertaste Liking 2 (9) 5.64 6.00

(74) The results for the panel show that the Sensation Masking Composition II decreases the overall flavor strength perception (from Much too strong towards just right) and it also reduces the Menthol Intensity and Aftertaste Menthol Strength. Bitterness intensity was increased with the sensate masking composition sample. The results show a strong preference for Flavor Impact Liking, Aftertaste Pleasantness, Overall Liking and Overall Aftertaste Liking in the flavor containing the masking flavor. Overall, there is a directional preference for the chewing gum with the Sensation Masking Composition II coating.

(75) The above-mentioned patents, applications, test methods, and publications are hereby incorporated by reference in their entirety.

(76) Many variations of the present invention will suggest themselves to those skilled in the art in light of the above detailed description. All such obvious variations are within the fully intended scope of the appended claims.