Use of neoflavonoids for flavor modification
The present invention relates primarily to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for flavor modification, in particular for altering or masking a bitter, astringent and/or metallic flavor impression of a bitter, astringent and/or metallic tasting substance and a corresponding method of flavor modification. The present invention further relates to certain mixtures and certain preparations fit for consumption containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I).
1. A method of masking one or more bitter, astringent and/or metallic tastes of one or more bitter, astringent and/or metallic tasting substances comprising mixing:
one or more bitter, astringent and/or metallic tasting substances selected from the group consisting of caffeine, theobromine, quinine, salicin, arbutin, neohesperedin, eriocitrin, neoeriocitrin, narirutin, naringin, phloridzin, catechin, epicatechin, epigallocatechin gallate (EGCG), gallocatechin, gallocatechin-3-gallate, procyanidin B2, procyanidin B5, procyanidin C1, thearubigenin, rutin, taxifolin, myricetin, myrictrin, caffeic acid or esters thereof, nomilin, an amino acid, a peptide with an amino acid of leucine, isoleucine, valine, tryptophan, proline or phenylalanine on the N- or C-terminus, potassium chloride, paracetamol, aspirin and a β-lactam antibiotic; with
5 to 200 ppm of one or more compounds of formula (I), or a physiologically acceptable salt thereof,
wherein,
E each denote OH or both E together denote oxygen,
R1, in each case independently of the other residue R1, denotes hydrogen or OR a , wherein R a is hydrogen, C1-C5 alkyl or C2-C5 alkenyl,
R2, independently of the other residues R2, denotes hydrogen or OR b , wherein R b is hydrogen, C1-C5 alkyl or C2-C5 alkenyl,
wherein optionally two directly adjacent residues R1 and/or R2 together represent a group OCH 2 O; and
wherein the amount of the one or more bitter, astringent and/or metallic tasting substances is sufficient to be perceived as a bitter, astringent and/or metallic in comparison to a comparative preparation, that contains neither a compound of formula (I) nor a salt of a compound of formula (I), but is otherwise identical in composition;
thereby masking the one or more bitter, astringent and/or metallic tastes of one or more bitter, astringent and/or metallic tasting substances.
2. The method according to claim 1 , wherein
R1, in each case independently of the other residue R1, denotes hydrogen or hydroxyl,
R2, independently of the other residues R2, denotes hydrogen, hydroxyl, methoxy, ethoxy, n-propoxy, iso-propoxy, n-butoxy, iso-butoxy, tert-butoxy or OR b , wherein R b is C5 alkenyl.
3. The method according to claim 1 , wherein the one or more compounds of formula (I), or physiologically acceptable salt thereof, is one or more compounds formula (II), or a physiologically acceptable salt thereof,
wherein
E each denote OH or both E together denote oxygen,
R2, independently of the other residues R2, denotes hydrogen, hydroxyl, methoxy, ethoxy, n-propoxy or iso-propoxy,
wherein optionally two directly adjacent residues R2 together represent a group OCH 2 O.
4. The method according to claim 1 , wherein the one or more compounds of formula (I) are selected from the group consisting of:
or a physiologically acceptable salt thereof.
5. The method according to claim 1 comprising mixing one or more physiologically acceptable salts of a compound of formula (I) with one or more bitter, astringent and/or metallic tasting substances, wherein an oppositely charged cation for the one or more physiologically acceptable salts is present and is selected from the group consisting of Na + , K + , NH 4 + , Ca 2+ , Mg 2+ , Al 3+ and Zn 2+ .
6. The method as claimed in claim 1 , further comprising mixing a further aromatic substance with a molecular weight above 90 g/mol.