Flavored articles having a reduced pH
The various aspects presented herein relate to the use of cyclohexanecarboxylic acids in flavored articles to improve the taste profile of the flavored article.
1. A method of enhancing a sweetness profile of a flavored article, the method comprising:
providing a flavored article, wherein the flavored article comprises a steviol glycoside sweetener and citric acid; and
adding at least one cyclohexanecarboxylic acid to the flavored article at a concentration ranging from 50 ppm to 200 ppm, based on the weight of the flavored article, wherein adding the at least one cyclohexanecarboxylic acid to the flavored article enhances a sweetness profile of the flavored article by enhancing a perceived sweetness intensity relative to a perceived lingering sweetness.
2. The method of claim 1 , wherein the at least one cyclohexanecarboxylic acid is selected from the group consisting of:
5-caffeoylquinic acid (5-CQA), 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA),
3,4-dicaffeoylquinic acid (3,4-diCQA), 3,5-dicaffeoylquinic acid (3,5-diCQA), 4,5-dicaffeoylquinic acid (4,5-diCQA), 3-feruloylquinic acid (3-FQA), 4-feruloylquinic acid (4-FQA), 5-feruloylquinic acid (5-FQA), 3-p-coumaroylquinic acid (3-p-CoQA), 4-p-coumaroylquinic acid (4-p-CoQA),
5-p-coumaroylquinic acid (3-p-CoQA), 3,4-caffeoylferuloylquinic acid (3,4-CFQA),
3,4-feruloylcaffeoylquinic acid (3,4-FCQA), 3,5-caffeoylferuloylquinic acid (3,5-CFQA),
3,5-feruloylcaffeoylquinic acid (3,4-FCQA), 4,5-caffeoylferuloylquinic acid (4,5-CFQA),
4,5-feruloylcaffeoylquinic acid (4,5-FCQA), and combinations thereof.
3. The method of claim 1 , wherein the at least one cyclohexanecarboxylic acid is 5-caffeoylquinic acid.
4. The method of claim 1 , wherein the adding step comprises adding at least one cyclohexanecarboxylic acid to the flavored article at a concentration ranging from 100 ppm to 200 ppm.