(12) Patent Application Publication (10) Pub. No.: US 2004/0213881 A1 Chien Et Al
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US 2004O213881A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2004/0213881 A1 Chien et al. (43) Pub. Date: Oct. 28, 2004 (54) TASTE MODIFIERS COMPRISINGA Publication Classification CHLOROGENIC ACID (51) Int. Cl." ....................................................... A23L 1/22 (76) Inventors: Minjien Chien, West Chester, OH (52) U.S. Cl. .............................................................. 426/534 (US); Alex Hausler, Hedingen (CH); Hans Van Leersum, Morrow, OH (US) (57) ABSTRACT Correspondence Address: Norris McLaughlin & Marcus 30th Floor The present invention discloses a method to modify the taste 220 East 42nd Street profile of consumables by adding esters of quinic acid and New York, NY 10017 (US) cinnamic acid derivatives. These esters, which belong to the family of chlorogenic acid, may be Synthetic or may be (21) Appl. No.: 10/480,372 extracted from a natural Source Such as a botanical. Chlo rogenic acid is added to consumables to mask bitter off (22) PCT Filed: Jun. 12, 2002 tastes or other displeasing tastes imparted by one or more natural, Synthetic or Semi-Synthetic components in the con (86) PCT No.: PCT/CH02/00315 Sumable. US 2004/0213881 A1 Oct. 28, 2004 TASTE MODIFIERS COMPRISINGA 0008 Surprisingly, we have now found that unpleasant CHLOROGENIC ACID off-tastes in consumables may be modified or the taste or taste perception may be improved by the inclusion of 0001. The invention relates to consumables, the taste chlorogenic acid in Said consumables. profiles of which may be modified by the addition of chlorogenic acid. 0009. Therefore, the invention provides in a first aspect a consumable comprising an amount of chlorogenic acid 0002 Various consumables, such as food products, bev sufficient to modify off-tastes of said consumables. erages and pharmaceuticals, contain Substances that may 0010. The amount of chlorogenic acid added to the provide or cause bitter notes and adversely affect the overall consumable is Sufficient to modify the off-taste, and may be flavor of the product. In many instances, the flavor quality of used, for example at a concentration of about 0.0001%” to Such consumables would be improved by diminishing or about 0.1%Y, more preferably of about 0.001%YY to about removing the bitter notes, while at the same time preserving 0.01%YY in the consumable. However, the skilled person or enhancing the contribution made to the overall flavor by will appreciate that the off-taste reducing effect or the the non-bitter flavor components. taste-enhancing effect will depend upon a number of factors, 0003) Non-nutritive Sweeteners, also called artificial for example the type of consumable, the Source of chloro Sweeteners, for example Saccharine and aspartame, are only genic acid, the qualitative and/or quantitative modification one example of Substances that provide bitter notes. There desired, the Substance(s) imparting an off-taste, and the fore consumables Such as beer, coffee, Soft drinks, desserts presence of other desirable or undesirable taste components, and pharmaceutical products that are Sweetened with non and that it may be possible for a flavorist to achieve the nutritive SweetenerS may possess bitter flavors or after desirable effects working inside or outside this range. flavors that are generally regarded as undesirable by many 0011 Off tastes may be formed as the result of one or COSUCS. more ingredients being added to, or present in, food prod 0004. Because of the prevalence and popularity of non ucts. An off-taste may be imparted by a non-nutritive (arti nutritive Sweeteners in consumables, Several processes have ficial) Sweetener. Off-tastes produced by non-nutritive been described for modifying the taste profile of consum Sweeteners have been described as being metallic and/or ables that contain these non-nutritive Sweeteners. For bitter. Non-nutritive Sweeteners are present in vast catego example, U.S. Pat. No. 3,296,079 discloses the addition of ries of consumables including, but not limited to, Soft drinks, 0.003% to 160% maltol to edible foodstuffs Sweetened with dairy products, dessert products, Savory products, Salad non-nutritive Sweetening agents to mask unpleasant after dressings, Sauces, condiments, alcoholic beverages, confec tastes. U.S. Pat. No. 4,304,794 discloses the addition of tions, gums, and medicaments. Examples of non-nutritive aliphatic polyols to minimize the bitter aftertaste of 2,4,6, Sweeteners include L-aspartyl-L-phenylalanine methyl ester 3'-tetrahydroxy-4-methoxydihydrochalcone. U.S. Pat. Nos. (aspartame), Saccharine and Salts thereof, acesulfame Salts 4,758,438; 3,647,482; and 3,667,969 disclose that the bitter (e.g., acesulfame K), cyclohexylsulfamic acid, dihydrochal aftertaste of saccharine is diminished by addition of the cones, Xylitol, neotame, Sucralose, alitame cyclamates, Ste proteins thaumatin and monellin, by addition of ribonucleo viol derivatives, and the like. Sides, ribonucleotides and their deoxy analogs, and by 0012. In another aspect of the invention, consumables addition of D-galactose, respectively. U.S. Pat. No. 5,336, contain an amount of chlorogenic acid Sufficient to modify 513 discloses that certain derivatives of cinnamic acid and or mask the off-taste imparted by an artificial Sweetener. their salts inhibited the bitterness of consumable materials, 0013 An off-taste may be imparted by alcohol in the Such as pharmaceutical preparations, foodstuffs and bever consumable product. Alcohols include both grain alcohols ages that were Sweetened with the artificial Sweeteners and fermentation products (beer and wine), either alone or in Saccharine and aceSulfame K. combination with other components. Off-tastes produced by 0005 Processes have also been described for modifying alcohols have been described as imparting a burning taste. a foodstuff or beverage by enhancing its SweetneSS charac The concentration of chlorogenic acid in a consumable teristics. For example, U.S. Pat. Nos. 3,867,557 and 3,908, containing alcohol may be in the range of about 0.0001%” 026 disclose that mixing or co-dissolving para-methoxycin to about 0.1%YY, more preferably of about 0.001%YY to namaldehyde (PMCA) with other known natural or synthetic about 0.1%Y, most preferably of about 0.003%YY to about Sweetening agents results in a composition having enhanced 0.05%w/v. Sweetness characteristics. These patents also disclose that 0014) An off-taste may be imparted by a soy product. As PMCA enhances the flavor characteristics of vanillin and used herein, Soy includes all consumables containing Soy in instant coffee, while Suppressing their associated bitterness. any form, including Soybean oil used either alone, in com bination, for example as a nutraceutical, or as a medicament, 0006 Processes disclosed in U.S. Pat. Nos. 3,924.017 Soybean curd, Soy milk, Soy butter or Soy paste. Off-tastes and 3,916,028 show that salts of chlorogenic acid, caffeic produced by Soy products have been described as imparting acid, cynarine, and their isomers induce Sweetness, and a beany, aldehyde-like taste. In one aspect of the invention, impart a very pleasant, Sweet character to non-Sweet food the concentration of chlorogenic acid in a consumable Stuffs or to foods with very low Sweetness, Such as water and containing a Soy product may be in the range of about milk. 0.0001% to about 0.1%', more preferably about 0007. The above-described activity in the prior art 0.0005% to about 0.05%YY, most preferably about reflects the need for further and better methods and products 0.001% to about 0.01%YY. for modifying unpleasant off-tastes often present in consum 0015. An off-taste may be due to carbonation in the ables. product. Examples of carbonated products include colas, US 2004/0213881 A1 Oct. 28, 2004 citrus-flavored beverages, ales, beers and other consumables e.g. in form of a Solution, to a consumable in an amount containing these products Such as ices and frozen confec sufficient to modify or mask off-tastes and/or modify or tions. Off-tasteS produced by carbonated products have been enhance taste. Preferably, chlorogenic acid is added in an described as imparting a burning Sensation. The concentra amount of about 0.0001%YY to about 0,1%YY to the con tion of chlorogenic acid in a carbonated product may be in Sumable. the range of about 0.0001%YY to about 0.1%YY, more preferably about 0.0005%YY to about 0.05%Y, most pref 0022. In one embodiment the method comprises admix erably about 0.001%YY to about 0.02%YY. ing chlorogenic acid with ingredients responsible for impart 0016 Besides modifying an off-taste, chlorogenic acid ing an off-taste to form a composition, which may be added may also mask an off-taste by reducing its perception and/or to a consumable or to an ingredient of a consumable. enhance an overall Sweetness perception. 0023 The invention provides in another of its aspects a 0.017. As used herein, the term “consumable” broadly method of providing chlorogenic acid to a consumable. includes all products for use by human or animal that are 0024. In a method of the present invention, a solution of ingested or products which may be placed in the mouth and chlorogenic acid may be added to the consumable to modify Subsequently discarded by the user. These encompass foods or mask an off-taste imparted by one or more Substances, and beverages whether or not they provide nutritive value in Such as an artificial Sweetener. Alternatively, chlorogenic all forms, e.g. cereal products, rice products, tapioca prod acid may be added to the ingredients responsible for the ucts, Sago products, baker's products, biscuit products, off-taste to form a composition, which is thereafter added to pastry products, bread products, confectionery products, the consumable. The total concentration of chlorogenic acid desert products, gums, chewing gums, chocolates, ices, in the consumable ranges from about 0.0001%” to about honey products, treacle products, yeast products, baking 0.1% w/v.