Use of naringenin for improving the taste quality of phloretin
The present invention relates to the use of naringenin for improving the taste quality of phloretin. Additionally, the present invention relates to a method for improving the taste quality of phloretin. Furthermore, the invention relates to aroma compositions containing naringenin and phloretin as well as semi-finished and finished products containing the aroma compositions.
1 . A composition for decreasing bitterness and/or improving mouthfeel of a finished product comprising:
(a) 20 ppm to 50 ppm of naringenin;
(b) 20 ppm to 50 ppm of phloretin;
provided (a) and (b) are in a weight ratio of 1.5:1 to 1:1.5;
(c) at least one compound conveying a sweet taste; and
(d) at least one flavouring;
wherein the naringenin decreases bitterness of the finished product in comparison to the same finished product that does not comprise the naringenin, as determined by a panel of trained tasters.
2 . The composition of claim 1 , wherein the at least one compound conveying a sweet taste is a natural sweetener.
3 . The composition of claim 2 , wherein the natural sweetener is a sweet tasting carbohydrate.
4 . The composition of claim 3 , wherein the sweet tasting carbohydrate is selected from sucrose, trehalose, lactose, maltose, melizitose, melibiose, raffinose, palatinose, lactulose, D-fructose, D-glucose, D-galactose, 1-rhamnose, D-sorbose, D-mannose, D-tagatose, D-arabinose, 1-arabinose, D-ribose, D-glyceraldehyde, and maltodextrin.
5 . The composition of claim 4 , wherein the sweet tasting carbohydrate is sucrose.
6 . The composition of claim 2 , wherein the natural sweetener is a steviol glycoside.
7 . The composition of claim 6 , wherein the steviol glycoside is a rebaudioside.
8 . The composition of claim 7 , wherein the rebaudioside is rebaudioside A.
9 . The composition of claim 1 , wherein the at least one compound conveying a sweet taste is a synthetic sweetener.
10 . The composition of claim 1 , wherein the weight ratio is about 1:1.