Processes for isolating bitter quinides for use in food and beverage products

1 . A process for isolating bitter quinides for use in food and beverage products comprising:

a. contacting a bitter quinide solution with an adsorbent to adsorb bitter quinides from the bitter quinide solution;

b. desorbing the bitter quinides from the adsorbent to obtain a bitter quinide isolate; and

c. adding the bitter quinide isolate to a food or beverage product to enhance the flavor thereof.

2 . The process of claim 1 wherein the bitter quinide solution comprises at least one roasted chlorogenic acid derived from a natural or synthetic acid source.

3 . The process of claim 1 wherein the bitter quinide solution is coffee brew, coffee extract, or mixtures thereof.

4 . The process of claim 2 wherein the natural acid source is a plant material comprising chlorogenic acid.

5 . The process of claim 1 wherein the adsorbent is selected from the group consisting of polyamide, nylon powder, polyvinyl pyrrolidone, polyvinyl polypyrrolidone, casein, zein, Amberlite® XAD, natural or synthetic polymers containing amide groups and combinations thereof.

6 . The process of claim 1 wherein the bitter quinide isolate comprises at least one compound selected from the group consisting of 3-O-caffeoyl-γ-quinide, 4-O-caffeoyl-γ-quinide, 5-O-caffeoyl-epi-δ-quinide, 5-O-caffeoyl-muco-γ-quinide, 3-O-feruloyl-γ-quinide, 4-O-feruloyl-γquinide, 3,4-O-dicaffeoyl-γ-quinide, 4-O-caffeoyl-muco-γ-quinide, 3,5-O-dicaffeoyl-epi-δ-quinide, 4,5-O-dicaffeoyl-muco-γ-quinide, 5-O-feruloyl-muco-γ-quinide, 4-O-feruloyl-muco-γ-quinide, 5-O-feruloyl-epi-δ-quinide, quinide esterified with one or more of caffeic acid, ferulic acid, p-courmaric acid, 2,4-dimethoxycinnamic acid and mixtures thereof.

7 . The process of claim 1 wherein the desorbing is carried out using a solvent selected from the group consisting of ethanol, acetone and mixtures thereof.

8 . The process of claim 2 wherein the bitter quinide solution has a pH of less than about 7.

9 . The process of claim 2 wherein the adsorbent is polyvinylpyrrolidone.

10 . The process of claim 8 wherein the bitter quinide isolate comprises at least one compound selected from the group consisting of 3-O-feruloyl-γ-quinide, 4-O-feruloyl-γ-quinide, 3,4-O-dicaffeoyl-γ-quinide, 4-O-caffeoyl-muco-γ-quinide, 3,5-O-dicaffeoyl-epi-δ-quinide, 4,5-O-dicaffeoyl-muco-γ-quinide, 5-O-feruloyl-muco-γ-quinide, 4-O-feruloyl-γ-quinide, 5-O-feruloyl-epi-δ-quinide, quinide esterified with one or more of caffeic acid, ferulic acid, p-courmaric acid, 2,4-dimethoxycinnamic acid and mixtures thereof.

11 . The process of claim 4 wherein the natural acid source is a plant material selected from the group consisting of coffee beans, banana leaves, potatoes, apples, pineapples, cherries, peaches and combinations thereof.

12 . The process of claim 8 wherein the bitter quinide solution has a pH of less than about 6.

13 . The process of claim 8 wherein the desorbing is carried out using ethanol.

14 . The process of claims 1 wherein the bitter quinide isolate is used to enhance the flavor of a food or beverage product selected from the group consisting of instant coffee, decaffeinated coffee, roast and ground coffee, ready-to-drink coffee, coffee concentrates, creamy coffees with or without additional flavors, chocolate milk, chocolate, ice cream and candy.

15 . The process of claim 10 wherein the bitter quinide isolate comprises at least one compound selected from the group consisting of quinide esterified with one or more of caffeic acid, ferulic acid, p-courmaric acid, 2,4-dimethoxycinnamic acid, combinations thereof and mixtures thereof.

16 . The process of claim 2 wherein the bitter quinide isolate is concentrated, purified or both, prior to being used to enhance the flavor of a food or beverage product.

17 . A bitter quinide isolate for enhancing flavor of food and beverage products comprising at least one compound selected from the group consisting of 3-O-caffeoyl-γ-quinide, 4-O-caffeoyl-γ-quinide, 5-O-caffeoyl-epi-δ-quinide, 5-O-caffeoyl-muco-γ-quinide, 3-O-feruloyl-γ-quinide, 4-O-feruloyl-γ-quinide, 3,4-O-dicaffeoyl-γ-quinide, 4-O-caffeoyl-muco-γ-quinide, 3,5-O-dicaffeoyl-epi-δ-quinide, 4,5-O-dicaffeoyl-muco-γ-quinide, 5-O-feruloyl-muco-γ-quinide, 4-O-feruloyl-muco-γ-quinide, 5-O-feruloyl-epi-δ-quinide, quinide esterified with one or more of caffeic acid, ferulic acid, p-courmaric acid, 2,4-dimethoxycinnamic acid and mixtures thereof.

18 . The bitter quinide isolate of claim 17 comprising at least one compound selected from the group consisting of 3-O-feruloyl-γ-quinide, 4-O-feruloyl-γ-quinide, 3,4-O-dicaffeoyl-γ-quinide, 4-O-caffeoyl-muco-γ-quinide, 3,5-O-dicaffeoyl-epi-δ-quinide, 4,5-O-dicaffeoyl-muco-γ-quinide, 5-O-feruloyl-muco-γ-quinide, 4-O-feruloyl-muco-γ-quinide, 5-O-feruloyl-epi-δ-quinide, quinide esterified with one or more of caffeic acid, ferulic acid, p-courmaric acid, 2,4-dimethoxycinnamic acid and mixtures thereof.

19 . The bitter quinide isolate of claim 17 wherein the bitter quinide isolate is used to enhance the flavor of a food or beverage product selected from the group consisting of instant coffee, decaffeinated coffee, roast and ground coffee, ready-to-drink coffee, coffee concentrates, creamy coffee with or without additional flavors, chocolate milk, chocolate, ice cream and candy.

20 . The bitter quinide isolate of claim 17 wherein the bitter quinide isolate is used to enhance the flavor of a beverage product selected from the group consisting of instant coffee, decaffeinated coffee, roast and ground coffee, ready-to-drink coffee, coffee concentrates, and mixtures thereof.