USE OF HYDROXYFLAVAN DERIVATIVES FOR TASTE MODIFICATION
The present invention primarily relates to the use of specific compounds of formula (I) or of specific salts of a compound of formula (I) or mixtures thereof for synergistically enhancing the sweet taste of a sweet-tasting substance.
1 . A method of using
a compound of formula (I),
or
a salt of a compound of formula (I)
or
a mixture of two or more different compounds of formula (I), two or more different salts of compounds of formula (I) or one or more different compounds of formula (I) and one or more different salts of compounds of formula (I),
wherein:
R 1 and R 2 independently of one another represent hydrogen, methyl or ethyl
R 3 and R 4 independently of one another represent hydrogen, hydroxyl, methoxy or ethoxy; and
the configuration at the chiral carbon atom is (R) or (S),
to synergistically enhance a sweet taste of a sweet-tasting substance.
2 . The method according to claim 1 comprising using at least one compound of formula (I) is selected from the group consisting of:
4′,7-dihydroxyflavan (compound 1),
3′,7-dihydroxy-4″-methoxyflavan (compound 2),
4′,7-dihydroxy-3″-methoxyflavan (compound 3),
4′-hydroxy-7-methoxyflavan (compound 4),
4′,7-dimethoxy-3′-hydroxyflavan (compound 5),
3′,7-dimethoxy-4′-hydroxyflavan (compound 6),
3′,4′-dihydroxy-7-methoxyflavan (compound 7),
5,7-dimethoxy-4′-hydroxyflavan (compound 8),
4′-hydroxy-3′,5,7-trimethoxyflavan (compound 9),
3′,4′-dihydroxy-5,7-dimethoxyflavan (compound 10),
4′,5-dihydroxy-3′,7-dimethoxyflavan (compound 11),
3′,4′,5,7-tetrahydroxyflavan (compound 12),
3′,4′,5-trihydroxy-7-methoxyflavan (compound 13),
4′,5,7-trihydroxyflavan (compound 14),
3′,5,7-trihydroxy-4′-methoxyflavan (compound 15), and
4′,5,7-trihydroxy-3′-methoxyflavan (compound 16),
and wherein the configuration at the chiral carbon atom of the compound of formula (I) is (R) or (S).
3 . The method according to claim 1 , wherein at least one compound of formula (I) has 1-3 hydroxyl groups.
4 . The method according to claim 1 , wherein at least one of R 2 and R 4 is hydrogen.
5 . The method according to claim 4 , wherein
R 1 represents hydrogen or methyl;
and/or
R 3 represents hydrogen or hydroxyl.
6 . The method according to claim 1 , wherein at least one compound of formula (I) is selected from the group consisting of 4′,7-dihydroxyflavan (compound 1) and 3′,7-dihydroxy-4′-methoxyflavan (compound 2), and wherein the configuration at the chiral carbon atom is (R) or (S).
7 . The method of synergistically enhancing the sweet taste of a the sweet-tasting substance of claim 1 using the mixture of two different compounds of formula (I),
wherein
R 1 , R 2 , R 3 , and R 4 of the two compounds are identical; and
the configuration at the chiral carbon atom of one compound is (R) and the configuration at the chiral carbon atom of the other compound is (S).
8 . The method according to claim 7 , wherein the mixture of two different compounds of formula (I) is a racemic mixture.
9 . The method of synergistically enhancing a sweet taste of a sweet-tasting substance comprising using at least one compound of formula (I), according to claim 1 , that is (S)-3′,7-dihydroxy-4′-methoxyflavan (compound S-2).
10 . The method according to claim 9 , wherein the mixture of two or more different compounds of formula (I) comprises either no (R)-3′,7-dihydroxy-4′-methoxyflavan or comprises (R)-3′,7-dihydroxy-4′-methoxyflavan in a quantity which is less than the quantity of (S)-3′,7-dihydroxy-4′-methoxyflavan (compound S-2) in said mixture.
11 . A method of using a salt or a mixture of
two or more different salts of compounds of formula (I),
or
one or more different compounds of formula (I), and one or more different salts of compounds of formula (I)
according to claim 1 ,
wherein the counter cation(s) of the salt(s) of the compounds of formula (I) is/are selected from the group consisting of Na + , K + , NH 4 + , Ca 2+ and Zn 2+ .
12 . The method of using at least one compound of formula (I) according to claim 6 in a mixture comprising
a sweet-tasting substance (A) and an unpleasant-tasting substance (B)
or
a both sweet and unpleasant-tasting substance (C),
(a) for synergistically enhancing a sweet taste of the sweet-tasting substance (A) or (C)
and
(b) for masking or reducing an unpleasant taste sensation of the unpleasant-tasting substance (B) or (C).
13 . The method according to claim 12 , wherein the unpleasant taste sensation of the unpleasant-tasting substance (B) or (C) is a bitter taste sensation.
14 . The method according to claim 13 , wherein
the bitter-tasting substance (B) or
the both sweet and bitter-tasting substance (C)
is a stevioglycoside selected from the group consisting of rebaudioside A, rubusoside, dulcoside, mogroside, phyllodulcin, glycyrrhetinic acid or extracts of Stevia spp., luo han guo, Rubus suavissimus, Hydrangea dulcis and glycyrrhyza glabra.
15 . A method of using a plant extract comprising:
the compound of formula (I)
or
the salt of a compound of formula (I)
or
the mixture of two or more different compounds of formula (I), two or more different salts of compounds of formula (I) or one or more different compounds of formula (I) and one or more different salts of compounds of formula (I),
according to claim 1 to synergistically enhance the sweet taste of a sweet-tasting substance.
16 . The method of using a plant extract according to claim 15 in a mixture comprising:
a sweet-tasting substance (A) and a bitter-tasting substance (B)
or
a both sweet and bitter-tasting substance (C)
(a) to synergistically enhance a sweet taste of the sweet-tasting substance (A) or (C); and
(b) to mask or reduce a bitter taste sensation of the bitter-tasting substance (B) or (C).
17 . The method of using a plant extract according to claim 16 , wherein
the bitter-tasting substance (B) or
the both sweet and bitter-tasting substance (C)
is a stevioglycoside selected from the group consisting of rebaudioside A, rubusoside, dulcoside, mogroside, phyllodulcin, glycyrrhetinic acid or extracts of Stevia spp., luo han guo, Rubus suavissimus, Hydrangea dulcis and glycyrrhyza glabra.
18 . A method of making a pharmaceutical preparation intended for oral ingestion, a cosmetic preparation or a preparation used for nutrition, oral care or enjoyment comprising the method according to claim 1 .
19 . A method of flavoring a composition for synergistically enhancing a sweet taste of a sweet-tasting substance (A) and for masking or reducing a bitter taste sensation of a bitter-tasting substance (B), and for masking or reducing a bitter taste sensation of a both sweet and bitter-tasting substance (C), comprising using a composition comprising:
(i)—a compound of formula (I)
or
a salt of a compound of formula (I)
or
a mixture of two or more different compounds of formula (I), two or more different salts of compounds of formula (I) or one or more different compounds of formula (I) and one or more different salts of compounds of formula (I),
according to claim 1
and
(ii) at least one flavoring or taste-imparting substance selected from the group consisting of vanillin, ethyl vanillin, ethylvanillinisobutyrate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone and derivatives, homofuronol, maltol and derivatives, coumarin and derivatives, gamma-lactones, delta-lactones, methylsorbate, divanillin, 4-hydroxy-2-ethyl-5-methyl-3(2H)furanone, 4-hydroxy-5-ethyl-2-methyl-3(2H)furanone, 2-hydroxy-3-methyl-2-cyclopentenones, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, fruit esters and fruit lactones 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-hepten-1-al and phenylacetaldehyde,
and/or
(iii) at least one
substances for masking or reducing a bitter taste sensation selected from the group consisting of sodium salts, homoeriodictyol or the sodium salts thereof, 2,4-dihydroxybenozoic acid vanillylamide, gamma-amino butyric acid, pellitorine and gingerdiones
and/or
at least one substance for enhancing a sweet taste sensation, selected from the group consisting of hesperetin, hydroxyphenylalkadiones, deoxybenzoins, 4-hydroxychalcones, propenylphenylglycosides and divanillins.
20 . The method of flavoring a composition comprising using a composition according to claim 19 in a mixture comprising
a sweet-tasting substance (A) and/or a bitter-tasting substance (B)
or
a both sweet and bitter-tasting substance (C)
(a) to synergistically enhance a sweet taste of the sweet-tasting substance (A) or (C) and
(b) to mask or reduce an unpleasant taste sensation of the unpleasant-tasting substance (B) or (C).
21 . The method according to claim 20 , wherein
the bitter-tasting substance (B) or
the both sweet and bitter-tasting substance (C)
is a stevioglycoside selected from the group consisting of rebaudioside A, rubusoside, dulcoside, mogroside, phyllodulcin, glycyrrhetinic acid or extracts of Stevia spp., luo han guo, Rubus suavissimus, Hydrangea dulcis and glycyrrhyza glabra.
22 . A preparation comprising the ingredients
(I)—the compound of formula (I)
or
the salt of a compound of formula (I)
or
the mixture of two or more different compounds of formula (I), two or more different salts of compounds of formula (I) or one or more different compounds of formula (I) and one or more different salts of compounds of formula (I),
according to claim 1 and
(II) one or more sweet-tasting substances (A) and/or both sweet and bitter-tasting substances (C), wherein the substances(s) (A) or (C) is/are not a compound of formula (I) or a salt thereof,
and the total amount of compounds of formula (I) or salts of the compound of formula (I) in the preparation is sufficient for synergistically enhancing a sweet taste sensation of the substance(s) (A) or (C).
23 . The preparation according to claim 22 , wherein the preparation is a preparation used for nutrition, oral care or enjoyment or a cosmetic preparation or a pharmaceutical preparation intended for oral ingestion.
24 . The preparation according to claim 23 , wherein the preparation contains 0.0001% by weight (1 ppm) to 0.5% by weight (5000 ppm) of ingredient (I), based on the total weight of the preparation.
25 . The preparation according to claim 22 , wherein the preparation is a semi-finished product suitable for the production of a preparation used for oral care or enjoyment or a cosmetic preparation or a pharmaceutical preparation intended for oral ingestion.
26 . The preparation according to claim 25 , wherein the semi-finished product contains 0.0001% by weight to 95% by weight of ingredient (I), based on the total weight of the semi-finished product.
27 . The preparation according to claim 22 , wherein the total amount of compounds of formula (I) or salts of the compound of formula (I) in the preparation is sufficient to impart the same or an enhanced sweetness sensation when compared to a preparation which, with an otherwise identical composition, does not contain a compound of formula (I) or salt of the compound of formula (I) but does contain at least 1.05 times the amount of sweet-tasting substance(s) (A) or (C).
28 . The preparation according to claim 22 , wherein ingredient (I) comprises
a compound of formula (I) as described in claim 6
or
a mixture as described in claim 7 .
29 . A preparation according to claim 28 , wherein ingredient (II) comprises
one or more both sweet and bitter-tasting substances (C)
and/or
one or more bitter-tasting substances (B), wherein (B) is not a compound or salt of formula (I),
and the total amount of compounds of formula (I) or salts of the compound of formula (I) in the preparation is sufficient to mask or reduce a bitter taste sensation of the substance(s) (B) or (C).
30 . A preparation according to claim 29 , wherein at least one of the one or more both sweet and bitter-tasting substances (C) is a stevioglycoside selected from the group consisting of rebaudioside A, rubusoside, dulcoside, mogroside, phyllodulcin, glycyrrhetinic acid or extracts of Stevia spp., luo han guo, Rubus suavissimus, Hydrangea dulcis and glycyrrhyza glabra.
31 . A preparation according to claim 30 , wherein the total amount of bitter-tasting substances (B) and/or both sweet and bitter-tasting substances (C) in the preparation is sufficient to be detected as a bitter taste in a comparative preparation which, with an otherwise identical composition, does not contain a compound of formula (I) or a salt of the compound of formula (I), and the total amount of compounds of formula (I) or salts of the compound of formula (I) in the preparation is sufficient for masking or, compared with the comparative preparation, for reducing the bitter taste of the substance(s) (B) or (C).
32 . A preparation according to claim 31 further comprising at least one substance for masking or reducing a bitter, metallic, chalky, acidic or astringent taste sensation or for enhancing a sweet, salty or umami taste sensation.
33 . A preparation according to claim 32 , wherein
ingredient (I) is present in the form of a plant extract and/or
ingredient (II) is present in the form of an extract of Stevia rabaudiana.
34 . A process for synergistically enhancing a sweet taste of a sweet-tasting substance, comprising the steps:
i) preparing a sweet-tasting substance (A) or of a both sweet and bitter-tasting substance (C), and
ii) preparing
a compound of formula (I),
or
a salt of a compound of formula (I)
or
a mixture of two or more different compounds of formula (I), two or more different salts of compounds of formula (I) or one or more different compounds of formula (I) and one or more different salts of compounds of formula (I),
according to claim 1 ;
and
iii) blending the components prepared in steps i) and ii) in a ratio to one another such that the sweet taste of substance (A) or (C) is synergistically enhanced.
35 . The process according to claim 34 , wherein the process is used
(a) for synergistically enhancing the sweet taste
and
(b) for masking or reducing a bitter taste sensation
of a both sweet and bitter-tasting substance (C), comprising the steps:
i) preparing a both sweet and bitter-tasting substance (C),
ii) preparing
a compound of formula (I),
or
a salt of a compound of formula (I)
or
a mixture of two or more different compounds of formula (I), two or more different salts of compounds of formula (I) or one or more different compounds of formula (I) and one or more different salts of compounds of formula (I),
according to claim 1 ;
and
iii) blending the components prepared in steps i) and ii) in a ratio to one another such that (a) a sweet taste of the both sweet and bitter-tasting substance (C) is synergistically enhanced and (b) a bitter taste sensation of the both sweet and bitter-tasting substance (C) is masked or reduced.