Off-taste masking
A method of masking the off-taste of an artificial or natural sweetener, comprising the addition to the sweetener of at least one compound according to the formula I in which R1 is selected from H, C 1 -C 4 alkyl and Ph: R2 is selected from H and Me: R3 is selected from H, C 1 -C 4 alkyl and Ph: R4 is selected from H and C 1 -C 4 alkyl: or R3, R4 together form a five, six or seven-membered aliphatic ring.
1. A method of masking the off-taste of a sweetener, comprising the addition to the sweetener of at least one compound according to formula I
in which
R1 is selected from H, C 1 -C 4 alkyl and Ph;
R2 is selected from H and Me;
R3 is selected from H, C 1 -C 4 alkyl and Ph;
R4 is selected from H and C 1 -C 4 alkyl;
or R3, R4 together form a five, six or seven-membered aliphatic ring.
2. A method according to claim 1 , in which
R1 is selected from H, Me and Ph;
R2 is selected from H and Me;
R3 is selected from H, Me, Pr and Ph;
R4 is selected from H and Me;
or R3 and R4 together form a five-or six-membered aliphatic ring.
3. A method according to claim 1 , in which R1, R2, R3 and R4 are selected according to the following criteria:
R 1
R 2
R3, R4
Me
Me
Me, Et
Me
Me
Cyclopentyl
H
Me
Me, Et.
4. A sweetener of reduced off taste, comprising a sweetener and an off-taste reducing quantity of at least one compound according to formula I
in which
R1 is selected from H, C 1 -C 4 alkyl and Ph;
R2 is selected from H and Me;
R3 is selected from H, C 1 -C 4 alkyl and Ph;
R4 is selected from H and C 1 -C 4 alkyl;
or R3, R4 together form a five, six or seven-membered aliphatic ring.