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CN-122028804-A - Flavanone compounds and their use as flavor modifiers

CN122028804ACN 122028804 ACN122028804 ACN 122028804ACN-122028804-A

Abstract

The present disclosure relates generally to certain flavanone compounds and the use of such compounds for modifying the flavor or taste of ingestible compositions. These flavanone compounds include 8-methyl naringenin (5, 7,4' -trihydroxy-8-methyl flavanone), 5,3' -dihydroxy-7, 4' -dimethoxy flavanone, 5-hydroxy-7, 3',4' -trimethoxyflavanone, 5,4' -dihydroxy-7, 3' -dimethoxy flavanone, or any combination thereof. In some embodiments, the use of these flavanone compounds includes use to enhance sweetness, use to reduce off-flavors of high intensity sweeteners, use to enhance salty taste, use to enhance umami or heavy taste, or any combination thereof. In certain embodiments, these compounds are used in combination with other natural taste modifiers (e.g., flavonoids or dihydrochalcones). In certain forms, the present disclosure provides ingestible compositions comprising such flavanone compounds. In some related aspects, the ingestible composition is or is included in a variety of flavored products, such as food products, beverage products, pharmaceutical products, oral care products, or animal feed products.

Inventors

  • XIANG WENJUAN
  • YIN DANTING

Assignees

  • 弗门尼舍有限公司
  • 芬美意香料(中国)有限公司

Dates

Publication Date
20260512
Application Date
20241001
Priority Date
20231004

Claims (16)

  1. 1. A flavor modifying compound for modifying the flavor of an ingestible composition, wherein the flavor modifying compound is 5,7,4' -trihydroxy-8-methylflavanone, 5,3' -dihydroxy-7, 4' -dimethoxyflavanone, 5-hydroxy-7, 3',4' -trimethoxyflavanone, 5,4' -dihydroxy-7, 3' -dimethoxyflavanone, a salt of any of the foregoing, or any combination thereof.
  2. 2. The use of claim 1, wherein modifying the flavor of the ingestible composition comprises enhancing the sweetness of the ingestible composition.
  3. 3. The use of claim 1, wherein modifying the flavor of the ingestible composition comprises enhancing the umami taste of the ingestible composition.
  4. 4. The use of claim 1, wherein modifying the flavor of the ingestible composition comprises enhancing the salty taste of the ingestible composition.
  5. 5. The use of claim 1, wherein modifying the flavor of the ingestible composition comprises reducing the off-flavors of the ingestible composition.
  6. 6. The use of claim 5, wherein the ingestible composition comprises a high intensity sweetener and reducing off-taste comprises reducing licorice taste or reducing residual sweetness of the high intensity sweetener.
  7. 7. Use according to any one of claims 1 to 6, wherein the flavour modifying compound is 5,7,4' -trihydroxy-8-methylflavanone.
  8. 8. Use according to any one of claims 1 to 6, wherein the flavour modifying compound is 5,3 '-dihydroxy-7, 4' -dimethoxyflavanone.
  9. 9. Use according to any one of claims 1 to 6, wherein the flavour modifying compound is 5-hydroxy-7, 3',4' -trimethoxyflavone.
  10. 10. Use according to any one of claims 1 to 6, wherein the flavour modifying compound is 5,4 '-dihydroxy-7, 3' -dimethoxyflavanone.
  11. 11. The use according to any one of claims 1 to 10, wherein the concentration of the flavour modifying compound used in the ingestible composition is in the range of 0.01ppm to 1000ppm.
  12. 12. Use according to any one of claims 6 to 9, wherein the ingestible composition comprises one or more bitter tastants.
  13. 13. A method of modifying the flavor of an ingestible composition, the method comprising introducing a flavor modifying compound into the ingestible composition, wherein the flavor modifying compound is 5,7,4' -trihydroxy-8-methylflavanone, 5,3' -dihydroxy-7, 4' -dimethoxyflavanone, 5-hydroxy-7, 3',4' -trimethoxyflavanone, 5,4' -dihydroxy-7, 3' -dimethoxyflavanone, a salt of any of the foregoing, or any combination thereof.
  14. 14. An ingestible composition comprising (a) an extender or carrier, and (b) a flavor modifying compound, wherein the flavor modifying compound is 5,7,4' -trihydroxy-8-methylflavanone, 5,3' -dihydroxy-7, 4' -dimethoxyflavanone, 5-hydroxy-7, 3',4' -trimethoxyflavanone, 5,4' -dihydroxy-7, 3' -dimethoxyflavanone, a salt of any of the foregoing, or any combination thereof.
  15. 15. A flavored product comprising the ingestible composition of claim 14.
  16. 16. The flavored product of claim 15, which is a beverage product, a food product, an oral care product, or a pharmaceutical product.

Description

Flavanone compounds and their use as flavor modifiers Technical Field The present disclosure relates generally to certain flavanone compounds and the use of such compounds for modifying the flavor or taste of an ingestible composition. These flavanone compounds include 8-methyl naringenin (5, 7,4' -trihydroxy-8-methyl flavanone), 5,3' -dihydroxy-7, 4' -dimethoxy flavanone, 5-hydroxy-7, 3',4' -trimethoxyflavanone, 5,4' -dihydroxy-7, 3' -dimethoxy flavanone, or any combination thereof. In some embodiments, the use of these flavanone compounds includes use to enhance sweetness, use to reduce off-flavors of high intensity sweeteners, use to enhance salty taste, use to enhance umami or heavy taste (kokumi), or any combination thereof. In certain embodiments, these compounds are used in combination with other natural taste modifiers, such as flavonoids (flavonoids) or dihydrochalcones. In certain forms, the present disclosure provides ingestible compositions comprising such flavanone compounds. In some related aspects, the ingestible composition is or is included in a variety of flavored (flavored ) products, such as food products, beverage products, pharmaceutical products, oral care products, or animal feed products. Background The taste system provides sensory information about the chemical composition of the exterior. Taste transduction is one of the more complex forms of chemically triggered sensation in animals. From simple metazoans to the most complex vertebrates, taste signals can be found throughout the animal kingdom. Mammals are considered to have five basic taste forms, sweet, bitter, sour, salty, and umami. Sweetness is the taste most commonly perceived when eating foods with high sugar content. The perception of sweetness is generally a pleasant sensation in mammals unless excessive. Caloric sweeteners, such as sucrose and fructose, are typical examples of sweet substances. Although there are many non-caloric and low-caloric substitutes, these caloric sweeteners remain the primary means of inducing a sweet taste perception in edible products when consumed. Metabolic disorders and related diseases, such as obesity, diabetes and cardiovascular diseases, are major public health problems worldwide. Their prevalence has grown at a striking rate in almost every developed country. Caloric sweeteners are a key factor in this trend because they have been incorporated into a variety of packaged food and beverage products, making them more palatable to consumers. In many cases, non-caloric or low-caloric substitutes can be used in foods and beverages in place of sucrose or fructose. Even so, these compounds impart a sweetness different from caloric sweeteners and many consumers fail to consider them as suitable alternatives. Moreover, such compounds may be difficult to incorporate into certain products. In some cases, they may be used as partial substitutes for caloric sweeteners, but their presence itself can result in many consumers feeling unpleasant off-flavors, including astringency, bitterness, metallic taste, and licorice taste. Thus, low calorie sweeteners present certain challenges in their adoption. Sweetness enhancement provides an alternative approach to overcome some of the challenges with adoption of low-calorie sweeteners. Such compounds may be used in combination with sucrose or fructose to enhance their sweetness, allowing for the use of lower amounts of such caloric sweeteners in various food or beverage products. But in addition to enhancing the perceived sweetness of the primary sweetener, such compounds still alter the perceived taste of the sweetener. Thus, many consumers find eating such sweet taste enhanced products more unpleasant than unenhanced alternatives with higher calories. Accordingly, there is a continuing need to find a class of compounds that can enhance the sweetness of caloric sweeteners without altering the perceived taste thereof in a manner that detracts from the pleasure that a consumer would experience when eating or drinking a product containing such sweeteners. Disclosure of Invention The present disclosure relates to the discovery that certain flavanones and related compounds impart and/or enhance sweetness in a more natural taste manner and in some cases may also be useful in masking bitter, enhancing mouthfeel, or masking astringency. In a first aspect, the present disclosure provides a flavor modifying compound that is 5,7,4' -trihydroxy-8-methylflavanone, 5,3' -dihydroxy-7, 4' -dimethoxyflavanone, 5-hydroxy-7, 3',4' -trimethoxyflavanone, 5,4' -dihydroxy-7, 3' -dimethoxyflavanone, or any combination thereof. In a second aspect, the present disclosure provides the use of a flavour modifying compound of the first aspect for modifying the flavour of an ingestible composition. In certain related aspects, the present disclosure provides methods of modifying the flavor of an ingestible composition, the methods comprising introducing a flavor modifying compound of the