CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This application claims priority to U.S. Provisional Patent Application No. 63/212,390, filed June 18, 2021, which is incorporated herein by reference in its entirety.

BACKGROUND

[0002] Demand for plant-based protein compositions is increasing for a variety of reasons. Many consumers prefer food products containing plant-based proteins that preform most similar to their animal protein-based counterparts or have improved sensory characteristics. For example, plant- based protein beverages that are most similar to milk protein beverages. However, in some cases consumers may discern differences in the sensory and temporal taste profile of food products containing plant-based protein compositions that are unpleasant or too dissimilar from animal- based protein compositions. These sensory attributes can limit consumers preferences for these products and limit the applications of plant-based protein compositions.

SUMMARY

[0003] The present disclosure provides compositions containing at least 2.0% (wt) of a plant- based protein, an animal milk protein, or a combinations thereof; and a sensory modifier comprising a dicaffeoylquinic acid or salt thereof; and at least one compound selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.

[0004] The sensory modifier may comprise less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than 0.05% (wt) of chlorophyll; or less than 0.1% (wt) of furans, furan-containing chemicals, theobromine, theophylline, or trigonelline as a weight percentage on a dry weight basis of the sensory modifier. The sensory modifier may comprise 0% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or 0% (wt) of chlorophyll. The dicaffeoylquinic acid or dicaffeoylquinic salt may comprise at least one compound selected from the group consisting of 1,3- dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3, 5 -dicaffeoylquinic acid, 4,5 -dicaffeoylquinic acid, and salts thereof. In some aspects, the total of all dicaffeoylquinic acids and dicaffeoylquinic salts present in the sensory modifier comprises 10% (wt) or more, 15 wt % or more, 20% (wt) or more, 25% (wt) or more, 30% (wt) or more, 35% (wt) or more, 40% (wt) or more, 45% (wt) or more, 50% (wt) or more, 60% (wt) or more, 70% (wt) or more, 25-75% (wt), or 40-60% (wt) of a total weight of the sensory modifier. The sensory modifier may comprise a monocaffeoylquinic component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof. The sensory modifier may comprise a monocaffeoylquinic component and a dicaffeoylquinic component that together comprise more than 50% (wt), preferably more than 60% (wt), more than 70% (wt), more than 80% (wt), more than 90% (wt), or more than 95% (wt) of the sensory modifier. The sensory modifier may be at least 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.5%, or at least 1.0% by weight of the composition.

[0005] The composition may comprise a plant-based protein is selected from the group consisting of pea protein, soy protein, com protein, potato protein, wheat protein, pulse protein, chickpea protein, canola protein, and combinations thereof. The composition may comprise an animal milk protein selected from the group consisting of casein, whey, hydrolyzed whey, and combinations thereof.

[0006] The composition may be a dry protein composition comprising at least 50% (wt) of a plant- based protein, an animal milk protein, or combinations thereof and at least 0.05% (wt) of the sensory modifier. The dry protein composition may comrpise between 50% and 99.9%, between 55% and 99.5%, between 60% and 99%, or between 70% and 98% by weight of a plant-based protein, an animal milk-protein, or combinations thereof. The composition may comprise from about 0.05% (wt) to about 20.0% (wt), from about 0.1% (wt) to about 15.0% (wt), or from about 1.0% (wt) to about 10.0% (wt) of the sensory modifier. The composition may comprise between 0.01% (wt) and 5% (wt), between 0.05% (wt) and 1% (wt), or between 0.1% (wt) and 0.5% (wt) of the sensory modifier.

[0007] The composition can additionally comprise fiber, a hydrocolloid, lecithin, or a combination thereof. The composition can additionally comprise a sweetener.

[0008] When the composition comprises a plant-based protein and is added to water, plant protein flavor intensity of the composition is reduced relative to plant protein flavor intensity in an equivalent composition prepared without the sensory modifier. The plant protein flavor may be a flavor selected from the group consisting of beany, pea, corny, hay, green notes, barnyard, fermented, waxy, and combinations thereof. When the composition is added to water, a bitterness intensity value of the resulting solution is reduced by at least 1 unit relative to a bitterness intensity value of an aqueous solution prepared with an equivalent composition lacking the sensory modifier, wherein bitterness intensity value is measured by the Standardized Bitterness Intensity Test.

[0009] The disclosure also provides a food product or a beverage product comprising a protein composition as described herein. The disclosure also provides a beverage prepared by adding a protein composition as described herein to water or an aqueous solution. The beverage may comprise from 0.001% (wt) to 1.0% (wt), 0.001% (wt) to 0.5% (wt), 0.005% (wt) to 0.1% (wt), 0.005% (wt) to 0.050% (wt), or 0.005% (wt) to 0.02% (wt) of the sensory modifier. The beverage may comprise at least 0.1%, 0.25%, 0.5%, 0.75%, 1.0%, 1.5%, or at least 2% by weight of a plant- based protein, an animal milk protein, or combinations thereof. The composition may comprise between 0.1% and 20%, between 0.5% and 18%, between 1% and 15%, between 1.5% and 14%, or between 2% and 13% by weight of a plant-based protein, an animal milk protein, or combinations thereof.

[0010] The disclosure also provides a method for decreasing plant protein flavor in a protein composition, the method comprising, adding to a protein composition comprising a plant-based protein, a sensory modifier to make a modified protein composition, the sensory modifier comprising a dicaffeoylquinic acid or salt thereof and at least one compound selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof, wherein, when added to water, plant protein flavor of the modified protein composition is reduced relative to plant protein flavor in an aqueous solution prepared with an equivalent protein composition prepared without the sensory modifier. The plant protein flavor may be a flavor selected from the group consisting of beany, pea, corny, hay, green notes, barnyard, fermented, waxy, and combinations thereof.

BRIEF DESCRIPTION OF THE FIGURES

[0011] This patent or application contains at least one drawing executed in color. Copies of this patent or patent application publication with color drawings will be provided by the Office upon request and the payment of the necessary fee.

[0012] The drawings illustrate generally, by way of example, but not by way of limitation, various aspects discussed herein.

[0013] FIGS. 1A-1E show photos of plant-based protein solutions prepared as outlined in Example 8. [0014] FIGS. 2A-2D show photos of pea protein isolate solutions prepared as outlined in Example 9.

DETAILED DESCRIPTION

[0015] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0016] In this document, the terms “a,” “an,” or “the” are used to include one or more than one unless the context clearly dictates otherwise. The term “or” is used to refer to a nonexclusive “or” unless otherwise indicated. All publications, patents, and patent documents referred to in this document are incorporated by reference herein in their entirety, as though individually incorporated by reference. In the event of inconsistent usages between this document and those documents so incorporated by reference, the usage in the incorporated reference should be considered supplementary to that of this document; for irreconcilable inconsistencies, the usage in this document controls.

[0017] Values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range were explicitly recited. For example, a range of “about 0.1% to about 5%” or “about 0.1% to 5%” should be interpreted to include not just about 0.1% to about 5%, but also the individual values (e.g., 1%, 2%, 3%, and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the indicated range. The statement “about X to Y” has the same meaning as “about X to about Y,” unless indicated otherwise. Likewise, the statement “about X, Y, or about Z” has the same meaning as “about X, about Y, or about Z,” unless indicated otherwise.

[0018] Unless expressly stated, ppm (parts per million), percentage, and ratios are on a by weight basis. Percentage on a by weight basis is also referred to as wt% or % (wt) below.

[0019] This disclosure relates to various protein compositions which have improved sensory attributes, such as reduced bitterness and reduced plant protein flavor. The disclosure further relates to beverages made with the protein compositions, the beverages having improved sensory attributes, such as reduce bitterness and reduced plant protein flavor. The disclosure also relates, generally, to a sensory modifier and uses thereof. In various aspects, the sensory modifier contains one or more caffeoyl-substituted quinic acid, and salts thereof. The disclosure further relates to methods of reducing undesirable attributes associated with plant-based and animal milk proteins and providing an improved composition relative to equivalent protein compositions which lack the sensory modifier described herein.

Compositions

[0020] The present disclosure provides compositions containing anon-meat protein (e.g., a plant- based protein or animal milk protein) and various improvements which serve to modify the sensory perception thereof in use.

[0021] As used herein, the term “non-meat protein” refers to protein sourced from plants, fungus, or dairy products, and excludes protein derived from in vivo vertebrate animal tissues. For example, non-meat proteins may include plant-based proteins, fungal-based proteins, animal milk proteins (e.g., casein and whey), or combinations thereof. In some aspects, the protein compositions exclude any protein isolated or derived from animal meat tissues.

[0022] As used herein, the term “plant-based protein composition” refers to composition comprising a plant-based protein. For example, the plant-based protein may be, but is not limited to, pea protein, soy protein, com protein, potato protein, wheat protein, pulse protein, chickpea protein, canola protein, and combinations thereof. The plant-based protein composition may include a textured plant-based protein, a powdered plant-based protein, a plant-based protein isolate, or combinations thereof. In some aspects, the protein composition may include plant-based protein and is free of animal milk protein. Said compositions free of animal milk protein may be referred to as a “dairy-free” composition.

[0023] As used herein, “textured protein” and “textured plant-based protein” are used interchangeably and refer to edible food ingredients processed from an edible protein sources and characterized by having a structural integrity and identifiable structure such that individual units, appearing as fibers, shreds, chinks, bits, granules, slices, and the like, will withstand hydration and cooking or other procedures used in the production of food for consumption. In general, textured plant-based proteins are used to enhance the texture and bind water in compositions. Edible protein sources from which textured proteins are produced may include, but are not limited to, legumes (e.g., pulse), pea, soy, com, wheat, chickpea, potato, canola, and the like. Textured proteins may include, but are not limited to, textured pea protein, textured soy flour, textured soy concentrate, textured wheat protein, textured potato protein, or combinations thereof . [0024] Powdered plant-based proteins and plant-based protein isolates are generally soluble forms of plant-based proteins used as food ingredients. Plant-based protein isolates or powders may include, but are not limited to, pea protein isolate, soy flour, soy isolate, soy concentrate, vital wheat gluten, potato protein, com protein isolate, or combinations thereof.

[0025] As used herein, the term “animal milk protein composition” refers to a composition comprising a protein from animal milk, for example, casein and whey. The animal milk protein composition can include, casein, whey, hydrolyzed whey, hydrolyzed casein, or a combinations thereof.

[0026] A protein, preferably a non-meat protein, together with one or more sensory modifiers can be formulated into a dry solid composition. For example, a solid composition in the form of a tablet, a capsule, a cube, or a powder. The protein composition may be in the form of a powder, a tablet, a capsule, or a cube comprising a plant-based protein, an animal milk protein, or combinations thereof, together with a sensory modifier as described herein.

[0027] The dry solid protein composition may include between 50% and 99.9%, between 55% and 99.5%, between 60% and 99%, or between 70% and 98% by weight of non-meat protein. The dry solid protein composition may include at least 50%, at least 55% at least 60% at least 65% at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 98%, or at least 99% by weight of a non-meat protein.

[0028] A protein, preferably a non-meat protein, together with one or more sensory modifiers can be formulated into a liquid composition. The liquid protein composition can additionally include water, an aqueous solution, or another liquid matrix into which the non-meat protein and sensory modifiers are dissolved and/or suspended.

[0029] The liquid protein composition may include at least 0.1%, 0.25%, 0.5%, 0.75%, 1.0%, 1.5%, or at least 2% by weight of non-meat protein. The liquid protein composition may include between 0.1% and 20%, between 0.5% and 18%, between 1% and 15%, between 1.5% and 14%, or between 2% and 13% by weight of non-meat protein.

[0030] The protein composition described herein may include one or more lipid compositions, for example a fat, an oil, or combinations thereof. In general, fats refer to lipid compositions that are solid at room temperature, whereas oils are liquid at room temperature. The lipid compositions may include saturated fatty acids (also referred to as “saturated fats”), unsaturated fatty acids (also referred to as “unsaturated fats”), or combinations thereof. The lipid composition may include, but are not limited to, vegetable oil, coconut oil, palm oil, sunflower oil, soy oil, canola oil, or combinations thereof. An ordinarily skilled artisan will understand the appropriate lipid composition inclusion rate for a given protein composition.

[0031] The protein composition may include starch. The starch may include a pregelatinized starch, a modified starch, or combinations thereof. The starch may include, but is not limited to, maltodextrin, com starch, potato starch, tapioca starch, and the like. A dry solid protein composition may include at least 0.5% (wt), 1.0% (wt), 2% (wt), or at least 5% (wt) of starch. [0032] The protein composition may include fiber. The fiber may include, but is not limited to, vegetable fiber, pectin, apple fiber, psyllium, flax fiber, rice bran extract, Konjac flour, and the like. A dry powdered protein composition may include between 0.01% (wt) and 3% (wt), between 0.05% (wt) and 2% (wt), or between 0.1% (wt) and 2% (wt) of fiber. The dry powdered protein composition may include fiber in an amount up to 0.5% (wt), up to 1% (wt), up to 1.5% (wt), up to 2% (wt), up to 2.5% (wt), or up to 3% (wt).

[0033] The protein composition may include a hydrocolloid. For example, the protein composition may include guar gum, xanthan gum, locust bean gum, carrageenan, cellulose, konjac gum, and combinations thereof. A dry powdered protein composition may include between 0.01% and 5%, between 0.05% and 4.5%, between 0.1% and 4.0%, or between 0.5% and 3.8% by weight of hydrocolloid. The dry powdered protein composition may include up to 5%, up to 4.5%, up to 4.0%, up to 3.8%, up to 3.5%, up to 2.5%, up to 2.0%, or up to 1.0% by weight of hydrocolloid. [0034] The protein composition may include lecithin. For example, the protein composition may include soy lecithin, sunflower lecithin, combinations thereof, and/or lecithin derived from other sources. A dry powdered protein composition may include between 0.01% and 10%, between 0.05% and 8.0%, or between 0.1% and 5% by weight lecithin.

[0035] The protein composition may include a preservative. For example, the protein composition may include a preservative such as, but not limited to, benzoates, sorbates (e.g., potassium sorbate), propionates, nitrites, combinations thereof, and the like. The protein composition may include a preservative in an amount up to 0.1%, up to 0.5%, or up to 1.0% by weight of the protein composition.

[0036] The protein composition may include a flavorants and flavoring ingredients. For example, the protein may include a natural or artificial flavor(s) and/or seasonings. Flavorants and flavoring ingredients may include, but are not limited to, a sweetener(s), a salt (e.g., sodium chloride, potassium chloride, and the like), cocoa (e.g., cocoa powder), chocolate, cinnamon, nutmeg, coconut, almond, fruits, vegetables, combinations thereof, and the like. A dry powdered protein composition may include between 0.1% and 20%, between 0.5% and 10%, between 1% and 20%, or between 2% and 18% of a sweetener. The protein composition may be free of any sweetener. The dry powdered protein composition may include between 0.001% and 3.0%, between .01% and 2.0%, or between .025% and 1.75% of a salt. The protein composition may be free of salt. [0037] The protein composition can additionally include a sweetener. Suitable sweeteners are known and described in the art. The sweetener can be at least one of a non-caloric sweetener or a caloric sweetener. The sweetener can be any type of sweetener, for example, a sweetener obtained from a plant or plant product, or a physically or chemically modified sweetener obtained from a plant, or a synthetic sweetener. Exemplary sweeteners include steviol glycosides, mogrosides, sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., a-cyclodextrin, b-cyclodextrin, and g- cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio- oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), galacto- oligosaccharides, sorbose, ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde), nigero- oligosaccharides, fructooligosaccharides (kestose, nystose and the like), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), dextrins, lactulose, melibiose, raffmose, rhamnose, ribose, sucralose, acesulfame K, aspartame, saccharin, coupling sugars, soybean oligosaccharides, and combinations thereof. D- or L-configurations can be used when applicable. Suitable sweeteners and aspects thereof are also described in PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety.

[0038] In some aspects, the protein composition can include a steviol glycoside sweetener. Exemplary steviol glycoside sweeteners can include rebaudioside M, rebaudioside N, rebaudioside D, rebaudioside C, stevioside, rubusoside, and rebaudioside A. In some aspects, one or more of the steviol glycosides are isolated from Stevia rebaudiana. In some aspects, one or more of the steviol glycoside components are produced by fermentation by an engineered microorganism or produced enzymatically from plant-derived steviol glycosides and further isolated. For example, rebaudioside D and M can be produced by an engineered organism and then isolated to produce a steviol glycoside component of primarily rebaudioside D and rebaudioside M as the predominant steviol glycoside species. In some aspects, one or more of the steviol glycosides are produced by bioconversion by an enzyme and leaf extract.

[0039] Rebaudioside M, rebaudioside D, or both, can be present in the steviol glycoside sweetener in a total amount of about 80% (wt) or greater (e.g., RM80), 90% (wt) or greater (e.g., RM90), 95% (wt) or greater (e.g., RM95), or 99% (wt) or greater of a total amount steviol glycosides in the steviol glycoside sweetener or in the composition. Rebaudioside M can be the predominant steviol glycoside in the steviol glycoside sweetener, and can be present, for example, in an amount in the range of about 50% to about 95%, about 70% to about 90%, or about 75% to about 85% of the total amount steviol glycosides in the steviol glycoside sweetener or in the composition. Rebaudioside D can be in an amount less than Rebaudioside M, such as in an amount in the range of about 5% to about 25%, about 10% to about 20%, or about 10% to about 15% of the total amount of steviol glycosides in the steviol glycoside sweetener or in the composition. For example, the sweetener can comprise mostly rebaudioside M and/or D and can include one or more of rebaudioside A, rebaudioside B, or stevioside in an amount of about 5% (wt) or less, about 2% (wt) or less, or about 1% (wt) or less, of a total amount steviol glycosides in the steviol glycoside component.

[0040] Rebaudioside A can be present in the steviol glycoside sweetener in an amount of about 40% (wt) or greater, 50% (wt) or great (e.g. RA50), 60% (wt) or greater (e.g., RA60), 80% (wt) or greater (e.g., RA80), 95% (wt) or greater (e.g., RA95), or 99% (wt) or greater of a total amount of steviol glycosides in the steviol glycoside sweetener in the composition.

[0041] The protein composition may include an acid. Suitable acids include, but are not limited to, citric acid, lactic acid, sorbic acid, malic acid, combinations thereof, and the like. The protein composition may include an acid in an amount up to 0.001%, up to 0.005%, up to 0.01%, up to 0.1%, up to 1.0%, up to 1.5%, or up to 2.0% of the protein composition. The protein composition may include between 0.0001% and 2.0%, between .0002% and 1.5%, between 0.0003% and 1.0% by weight of an acid.

[0042] In some aspects, the protein composition contains additives including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, poly- amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighing agents, gums, antioxidants, colorants, flavonoids, alcohols, polymers and combinations thereof. Examples of such ingredients and aspects thereof are PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety.

[0043] The protein composition comprising a plant-based protein, an animal milk protein, or combinations thereof and a sensory modifier can also contain one or more functional ingredients, which provide a real or perceived heath benefit to the composition. Functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, pain relievers, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols and combinations thereof. Examples of functional ingredients and aspects thereof are set forth in PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety.

[0044] The protein composition can further comprise as one or more bulking agents. Suitable "bulking agents" include, but are not limited to, maltodextrin (10 DE, 18 DE, or 5 DE), com syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. Additionally, in accordance with still other aspects, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohol can be used as a bulking agent due to their provision of good content uniformity without the addition of significant calories.

[0045] The protein composition can further comprise a binding agent. Suitable “binding agents” include, but are not limited to, magnesium stearate, dextrose, sorbitol, xyitol, lactose, polyvinylpyrolidone (PVP), mannitol, polyethylene glycol (PEG), polyols (e.g., sugar alcohols), and the like.

[0046] A protein composition described herein comprising a non-meat protein (e.g., a plant-based protein, animal milk protein, or combination thereol) together with one or more sensory modifiers can be incorporated in or used to prepare any known edible material or other composition intended to be ingested and/or contacted with the mouth of a human or animal, such as, for example, pharmaceutical compositions, edible gel mixes and compositions, dental and oral hygiene compositions, foodstuffs (e.g., confections, condiments, chewing gum, cereal compositions, baked goods, baking goods, cooking adjuvants, dairy products, and tabletop sweetener compositions), and beverage products (e.g., beverages, beverage mixes, beverage concentrates, etc.)· Examples of such compositions and aspects thereof are set forth in PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety.

[0047] A pharmaceutical composition comprises a pharmaceutically active substance and a pharmaceutically acceptable carrier or excipient material. A dental composition comprises an active dental substance, which improves the aesthetics or health of at least a portion of the oral cavity, and a base material, which is an inactive substance used as a vehicle.

[0048] The protein composition can be a beverage product or can be used to prepare a beverage product. As used herein a "beverage product" includes, but is not limited to, a ready-to-drink beverage, a beverage concentrate, a beverage syrup, frozen beverage, or a powdered beverage. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, enhanced sparkling beverages, cola, lemon-lime flavored sparkling beverage, orange flavored sparkling beverage, grape flavored sparkling beverage, strawberry flavored sparkling beverage, pineapple flavored sparkling beverage, ginger- ale, soft drinks and root beer. Non-carbonated beverages include, but are not limited to fruit juice, fruit- flavored juice, juice drinks, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavorants), coconut water, tea type drinks (e.g. black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverage containing milk components (e.g. milk beverages, coffee containing milk components, cafe au lait, milk tea, fruit milk beverages), beverages containing cereal extracts, smoothies and combinations thereof. Examples of frozen beverages include, but are not limited to, icees, frozen cocktails, daiquiris, pina coladas, margaritas, milk shakes, frozen coffees, frozen lemonades, granitas, and slushees. Beverage concentrates and beverage syrups can be prepared with an initial volume of liquid matrix (e.g. water) and the desired beverage ingredients. Full strength beverages are then prepared by adding further volumes of water. Powdered beverages are prepared by dry-mixing all of the beverage ingredients in the absence of a liquid matrix. Full strength beverages are then prepared by adding the full volume of water.

[0049] In some aspects, a method of preparing a protein beverage provided herein includes adding a protein composition as described herein to a liquid matrix (e.g., an aqueous solution). The method can further comprise adding one or more sweeteners, additives and/or functional ingredients to the beverage or to the protein composition before adding it to the liquid matrix. In still another aspect, a method of preparing a beverage comprises combining a liquid matrix and a protein composition comprising a non-meat protein (e.g., a plant-based protein, an animal milk protein, or combinations thereof) and a sensory modifier, wherein the protein composition optionally comprises one or more of a sweetener, a vitamin, a mineral, an electrolyte, and a pain reliever.

[0050] In another aspect, a beverage is prepared using a dry solid protein composition containing steviol glycosides, wherein the steviol glycosides are present in the dry solid plant-based protein composition in an amount such that a beverage prepared therefrom contains steviol glycosides in an amount ranging from about 1 ppm to about 10,000 ppm, such as, for example, from about 25 ppm to about 800 ppm. In another aspect, steviol glycosides are present in the dry solid effervescent composition such that the beverage prepared therefrom comprises steviol glycosides in an amount ranging from about 100 ppm to about 600 ppm. In yet other aspects, steviol glycosides are present the dry solid effervescent composition such that the beverage prepared therefrom comprises steviol glycosides an amount ranging from about 100 to about 200 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 400 ppm, or from about 100 ppm to about 500 ppm. In still another aspect, steviol glycosides are present the dry solid effervescent composition such that the beverage prepared therefrom comprises steviol glycosides an amount ranging from about 300 to about 700 ppm, such as, for example, from about 400 ppm to about 600 ppm. In a particular aspect, steviol glycosides are present the dry solid effervescent composition such that the beverage prepared therefrom comprises steviol glycosides an amount of about 500 ppm.

Sensory Modifier

[0051] A sensory modifier is a compound or composition that in certain amounts changes the sensory characteristics or sensory attributes of a consumable, e.g., a beverage, a food product, etc. Non-limiting examples of sensory characteristics that a sensory modifier can change include bitterness, sourness, numbness, astringency, creaminess, metallicness, cloyingness, dryness, sweetness, starchiness, mouthfeel, temporal aspects of sweetness, temporal aspects of saltiness, temporal aspects of bitterness, or temporal aspects of any sensory characteristic described herein, as well as flavor notes, such as licorice, vanilla, prune, cotton candy, lactic, umami, and molasses flavor notes. The sensory modifier may enhance a sensory characteristic, such as enhancing creaminess; may suppress a sensory characteristic, such as reducing bitterness or reducing plant protein flavor; or may change the temporal aspects of a sensory characteristic, e.g., by delaying plant protein flavor onset, decreasing bitterness linger, or a combination thereof. In some aspects, the amount employed in a protein composition having a plant-based protein and one or more sensory modifiers alters at least one sensory characteristic, e.g., the combination may have reduced bitterness or reduced plant-protein flavor compared to the protein composition without the sensory modifiers, which resulting sensory characteristic in the composition is better than expected. [0052] The present disclosure provides a sensory modifier comprising one or more caffeoyl- substituted quinic acids, and salts thereof. In various aspects, the caffeoyl-substituted quinic acids comprise an ester derived from the carboxylic acid of caffeic acid and an alcohol of quinic acid. A “caffeoyl-substituted quinic acid” or “caffeoylquinic acid” as the terms are used herein, include monocaffeoylquinic acids and dicaffeoylquinic acids and salts thereof. Monocaffeoylquinic acids comprise an ester derived from a single caffeic acid and a quinic acid (e.g., chlorogenic acid (5- O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), and cryptochlorogenic acid (4-O-caffeoylquinic acid)). Dicaffeoylquinic acids comprise an ester derived from two caffeic acids and a quinic acid (e.g., 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5- dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5- dicaffeoylquinic acid)). Thus, the sensory modifier includes both acid forms and salt forms of caffeoyl-substituted quinic acids. Free acid forms of various caffeoyl-substituted quinic acids are shown in Table 1.

Table 1. Structures of various caffeoyl-substituted quinic acids. [0053] In various aspects, the sensory modifier further comprises one or more of quinic acid, caffeic acid, ferulic acid, sinapic acid, p-coumaric acid, an ester of quinic acid, an ester of caffeic acid, an ester of ferulic acid, an ester of sinapic acid, an ester of p-coumaric acid, an ester of caffeic acid and quinic acid, an ester of caffeic acid and quinic acid comprising a single caffeic acid moiety, an ester of caffeic acid and quinic acid comprising more than one caffeic acid moiety, an ester of ferulic acid and quinic acid, an ester of ferulic acid and quinic acid comprising a single ferulic acid moiety, an ester of ferulic acid and quinic acid comprising more than one ferulic acid moiety, an ester of sinapic acid and quinic acid, an ester of sinapic acid and quinic acid comprising a single sinapic acid moiety, an ester of sinapic acid and quinic acid comprising more than one sinapic acid moiety, an ester of p-coumaric acid and quinic acid, an ester of p-coumaric acid and quinic acid comprising a single p-coumaric acid moiety, an ester of p-coumaric acid and quinic acid comprising more than one p-coumaric acid moiety, a di-ester of quinic acid containing one caffeic acid moiety and one ferulic acid moiety, a caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, a caffeic acid ester of tartaric acid, a caffeic acid ester of tartaric acid containing more than one caffeic acid moieties, and/or isomers thereof, and the corresponding salts.

[0054] In some aspects, the sensory modifier comprises one or more of chlorogenic acid (5-0- caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4- O-caffeoylquinic acid), 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, 3-0- feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 1,3-diferuloylquinic acid, 1,4-diferuloylquinic acid, 1,5-diferuloylquinic acid, 3,4-diferuloylquinic acid, 3,5- diferuloylquinic acid, 4,5-diferuloylquinic acid, rosmarinic acid, caftaric acid (monocaffeoyltartaric acid), cichoric acid (dicaffeoyltartaric acid) and salts, and/or isomers thereof, and the corresponding salts.

[0055] In some aspects, the sensory modifier consists essentially of one or more compounds selected from the list consisting of chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4-O-caffeoylquinic acid), 1,3- dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and any combination thereof, isomers thereof, and the corresponding salts. In various aspects, one or more alcohol of the caffeoyl moiety is replaced with a hydrogen or substituted with an C1-C10 alkyl (e.g., methyl, ethyl, propyl, etc), Cl -CIO alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4-hydroxycinnamoyl, feruloyl, iso- feruloyl, sinapoyl, galloyl, sulfate, phosphate, or phosphonate. Thus, modified and substituted caffeic acid moieties result in a cinnamic acid, o-coumaroyl, p-coumaric acid, m-coumaric acid, ferulic acid, and the acyl and ester forms thereof. In various aspects, one or more alcohol of the quinic acid moiety is substituted with an C1-C10 alkyl (e.g., methyl, ethyl, propyl, etc), C1-C10 alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4- hydroxy cinnamoyl, feruloyl, iso- feruloyl, sinapoyl, galloyl, sulfate, phosphate, or phosphonate. [0056] The sensory modifier can include one or more of a caffeic ester of 3-(3,4- dihydroxyphenyl)lactic acid, a caffeic acid ester of tartaric acid, a ferulic ester of quinic acid or any other optionally-substituted cinnamoyl ester of quinic acid other than a caffeoyl quinic acid. Examples of a ferulic ester of quinic acid includes 3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 1,3-diferuloylquinic acid, 1 ,4-diferuloylquinic acid, 1,5- diferuloylquinic acid, 3,4-diferuloylquinic acid, 3,5-diferuloylquinic acid, 4,5-diferuloylquinic acid, and combinations thereof. An example of a caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid is rosmarinic acid. Examples of a caffeic acid ester of tartaric acid includes cichoric acid (dicaffeoyltartaric acid) and caftaric acid (monocaffeoyltartaric acid) and combinations thereof. [0057] In an alternative aspect, the sensory modifier is a mixture consisting of one or more of a caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, a caffeic acid ester of tartaric acid, a ferulic ester of quinic acid or any other optionally-substituted cinnamoyl ester of quinic acid other than a caffeoylquinic acid. Such sensory modifier also includes salts thereof so as to have a salt fraction and an acid fraction. It is thus further envisaged that each of the various aspects described herein related to caffeoylquinic acid and other sensory modifiers can be equally applicable to this alternative.

[0058] Caffeic acid has the structure: [0059] Quinic acid has the structure:

[0060] The structure provided above is D-(-)-quinic acid and the numbers shown correspond to current IUPAC numbering.

[0061] In various aspects, the sensory modifier can be enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids. The term “enriched” refers to an increase in an amount of one of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids relative to one or more other compounds that are present in the sensory modifier. A sensory modifier that is enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids can modify the sensory attributes of the salt composition.

[0062] The sensory modifier enriched for one or more dicaffeoylquinic acids can modify the sensory attributes of a salt composition. A sensory modifier that is enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more dicaffeoylquinic acids as a percentage of the total weight of the sensory modifier.

[0063] In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be monocaffeoylquinic acids and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be chlorogenic acid (5-O-caffeoylquinic acid) and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be neochlorogenic acid (3-0- caffeoylquinic acid) and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be cryptochlorogenic acid (4-O-caffeoylquinic acid) and salts thereof.

[0064] In various further aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 1,3- dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 1,4-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 1,5-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 3,4-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 3,5-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 4,5- dicaffeoylquinic acid and salts thereof.

[0065] The sensory modifier can, for example, have a weight ratio of total monocaffeoylquinic acids and salts to total dicaffeoylquinic acids and salts of 20:1 to 1:20, e.g., from 3:1 to 1:20. In various aspects, the sensory modifier has a weight ratio from 15: 1 to 1 : 15, from 10: 1 to 1 : 10, from 5:1 to 1:5, from 3:1 to 1:3, from 2:1 to 1:2, from 1.5:1 to 1:1.5, from 5:1 to 1:1, from 3:1 to 1:1, from 2:1 to 1:1, from 1.5:1 to 1:1.1, from 1:1 to 1:20, from 1:1 to 1:15, from 1:1 to 1:10, from 1:5 to 1:20, from 1:5 to 1:15, from 1:5 to 1:10, from 1:2 to 1:20, from 1:2 to 1:15, from 1:2 to 1:10, from 1:2 to 1:5, from 1:1 to 1:3, from 1:1 to 1:2, or from 1:1 to 1:1.5 monocaffeoylquinic acid and salts thereof: dicaffeoylquinic acids and salts thereof. In some aspects, the sensory modifier has a greater amount, by weight, of dicaffeoylquinic acids and salts of dicaffeoylquinic acids compared to the amount of monocaffeoylquinic acids and salts of monocaffeoylquinic acids. In various aspects, the sensory modifier has a ratio of about 1 : 1 of monocaffeoylquinic acid: dicaffeoylquinic acids, including salts thereof.

[0066] The sensory modifier provided herein may contain a portion that is in salt form (corresponding to a “salt fraction”) and a portion that is in acid form (corresponding to an “acid fraction”). In various aspects, the salt fraction accounts for at least 50 wt% of the total sensory modifier. In various aspects, the sensory modifier comprises a salt fraction and an acid fraction, wherein the salt fraction comprises one or more of a salt of a monocaffeoylquinic acid and a salt of a dicaffeoylquinic acid, wherein the acid fraction comprises one or more of a monocaffeoylquinic acid and a dicaffeoylquinic acid, and wherein the salt fraction comprises at least 50 wt% of the total sensory modifier.

[0067] For example, the salt fraction comprises at least or about 50 wt%, 55 wt%, 60 wt%, 65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, or at least or about 90 wt% of the total sensory modifier. In further aspects, the salt fraction comprises less than or about 60 wt%, 65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, or less than or about 90 wt% of the total sensory modifier. In yet further aspects, the salt fraction comprises 50 wt% to 90 wt%, 50 wt% to 80 wt%, 50 wt% to 75 wt%, 60 wt% to 90 wt%, 60 wt% to 80 wt%, 65 wt% to 80 wt%, or 65 wt% to 75 wt% of the total sensory modifier. Unless otherwise specified the wt% of the salt fraction should be calculated inclusive of the balancing cation species.

[0068] In further examples, the acid fraction comprises at least or about 5 wt%, 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, or at least or about 45 wt% of the total sensory modifier. In further aspects, the acid fraction comprises less than or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, or less than about 50 wt% of the total sensory modifier. In yet further aspects, the acid fraction comprises 5 wt% to 50 wt%, 10 wt% to 50 wt%, 15 wt% to 50 wt%, 20 wt% to 50 wt%, 5 wt% to 40 wt%, 10 wt% to 40 wt%, 15 wt% to 40 wt%, 20 wt% to 40 wt%, 5 wt% to 35 wt%, 10 wt% to 35 wt%, 15 wt% to 35 wt%, 20 wt% to 35 wt%, 5 wt% to 30 wt%, 10 wt% to 30 wt%, 15 wt% to 30 wt%, 20 wt% to 30 wt%, 5 wt% to 20 wt%, 10 wt% to 20 wt%, 15 wt% to 20 wt%, 5 wt% to 15 wt%, 10 wt% to 15 wt%, or 5 wt% to 10 wt% of the total sensory modifier.

[0069] In various aspects, e.g., in an aqueous solution, the salt form of the total sensory modifier exists in equilibrium with the acid form. For example, a particular salt form molecule can become protonated and thus convert into the acid form and an acid form molecule can be come deprotonated to result in a salt form. After approaching or achieving equilibrium, such interplay will not substantially alter the overall wt% of a given form or fraction of the total sensory modifier. For example, a composition having a salt fraction of 50 wt% or more of the total sensory modifier can maintain the same proportions of salt and acid fractions even though the various compounds might exchange from one fraction to another.

[0070] There are also cases where the equilibrium between salt and acids forms can shift in response to the addition of components to the composition. For example, addition of buffer solution, salts, acid, or base can shift the equilibrium to favor the salt or acid fraction, and thus alter the wt% of the composition. [0071] In various other aspects, e.g., in a solid composition, the salt form and acid forms can be in a solid state, in which the proportion between salt and acid forms is frozen. It should be understood that, in various aspects, the ratio of the salt fraction to acid fraction in a solid composition, such as a granulated salt composition, can differ from that of a resulting solution to which the solid composition is added. For example, in some aspects, a solid state salt composition will, upon dissolving or disintegrating, result in a solution having a sensory modifier of which at least 50 wt% is in salt form.

Effective Amount of Sensory Modifier

[0072] The compositions of the present disclosure comprise a sensory modifier in an amount effective to reduce plant-protein flavor and/or reduce bitterness when added to water or an aqueous solution.

[0073] As used herein, “plant protein flavor” refers to the characteristic flavor(s) associated with and expected from plant-based proteins when said plant-based proteins are used as ingredients in food and beverage products. For example, plant protein flavors include beany, pea, corny, hay, green notes, barnyard, fermented, waxy, and combinations thereof that are usually found and expected from a plant-based protein. In general, certain characteristic plant protein flavors can be attributed to certain plant-based protein sources. For example, pea proteins may be associated with green notes, pea flavor, and hay flavor; soy proteins may be associated with beany flavor and hay flavor, com proteins may be associated with corny flavor and hay flavor, and potato proteins may be associated with barnyard flavor and fermented flavor.

[0074] As used herein, “off-taste(s)” refer to a taste or flavor profile that is not characteristic or usually associated with a substance or composition as described herein and/or a characteristic taste or flavor associated with a substance or composition that is undesirable. For example, the off-taste may be an undesirable taste such as bitterness, undesirable mouthfeel such as astringency, mouth drying, undesirable flavor such as rancid, cardboard, aftertaste, inconsistent flavor (e.g., a flavor with an uneven onset or intensity, a flavor that may be perceived too early or too late), and the like.

[0075] A sensory panel can be used to determine the magnitude of reduction in bitterness or shifts in its temporal profile, thereby quantifying the amount of sensory modifier effective to reduce bitterness. Sensory panels are a scientific and reproducible method that is essential to the food science industry. A sensory panel involves a group of two or more individual panelists. Panelists are instructed according to industry -recognized practices to avoid the influence of personal subjectivity and strengthen reproducibility. For example, panelists will objectively evaluate sensory attributes of a tested product but will not provide subjective attributes such as personal preference. In various aspects, the sensory panel can be conducted with two, three, four, five, six or more panelists, in which the panelists identify and agree on a lexicon of sensory attributes for a given set of samples. After evaluating a specific sample, the panelists can assign a numerical intensity score for each attribute using an intensity scale. For example, intensity scales can range from 0 to 6 (i.e., 0=not detected, l=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme), 0 to 9 (i.e., 0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme), or 0 to 15, where 0 corresponds to the absence of the attribute, while 6, 9, or 15, respectively, corresponds to the upper bound extreme occurrence of the attribute. The panel may use a roundtable consensus approach or the panelists may score and evaluate the sensory attribute(s) individually. Either format can further involve a panel leader who directs the discussion regarding terminology and directs the panel to evaluate particular products and attributes. In other aspects, a trained sensory panel can be utilized to assess specific attributes using descriptive analysis or time intensity methodologies.

[0076] As used herein, “panelist” refers to a highly trained expert taster, such as those commonly used for sensory methodologies such as descriptive analysis, and/or an experienced taster familiar with the sensory attribute(s) being tested. In some aspects, the panelist may be a trained panelist. A trained panelist has undergone training to understand the terms and sensory phenomenon associated with those sensory attributes relevant to the tested product and are aligned on the use of common descriptors for those sensory attributes of interest (i.e., a sensory lexicon). For example, a trained panelist testing a given composition will understand the terms and sensory attributes associated with said composition, e.g., saltiness, sourness, bitterness, astringency, mouthfeel, acidity, and the like. The trained panelist will have been trained against reference samples corresponding to the sensory attributes being tested and thus have calibrated to recognize and quantitatively assess such criteria. In some aspects, the panelist may be an experienced taster. [0077] As used herein, “roundtable consensus approach” refers to the sensory panel assay methodology wherein panelists discus sensory attributes and intensities before mutually agreeing on an intensity score and attribute characterization for the particular sensory attribute(s) being assayed. A sensory panel using a roundtable consensus approach may include 2, 3, 4, 5, 6, or more panelists. Consensus intensity scales can range from 0 to 6 (i.e., 0=not detected, l=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme) or 0 to 9 (i.e., 0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). For a given set of samples, the panelists will identify and agree on a lexicon of sensory attribute, including, if applicable, reference or standardized samples (also referred to as sensory anchors) for a particular sensory atribute. The reference sample(s) used for a given sensory atribute(s) will depend on the samples being assayed and the lexicon of sensory atributes determined by the panel. One of skill in the art will recognize the appropriate lexicon and reference or standard samples necessary for sensory assessment of a given sample(s).

[0078] In some aspects, the samples are scored and evaluated by panelists independently after panelists have agreed upon or been instructed in a lexicon of sensory atributes and intensity scores including, if applicable, assay specific calibration on reference samples (also referred to as sensory anchors) for a particular sensory atribute. Examples of common reference samples are described below. Panelists may evaluate samples in replicate and may be blinded to the samples they are testing. Samples being tested may be provided to the panelists randomly or in a sequential order. In some aspects, samples may be tested by panelists using a randomized balanced sequential order. Scores from individual panelists are then assessed using standard statistical analysis methods to determine an average sensory intensity score. One of skill in the art will recognize the appropriate lexicon and reference or standard samples necessary for sensory assessment of a given sample(s) as well as the appropriate statistical analysis methods.

[0079] As used herein, “randomized balanced sequential order” refers to the order in which samples are presented in which the order is randomized but across all panelists all possible orders of the samples will be presented to remove bias for the samples being tested in a particular order. For example, for a randomized balanced sequential order of two samples, there would be an equal likelihood that a given panelist receives sample 1 before sample 2 and sample 2 before sample 1. In an example with three samples (i.e., samples 1, 2, and 3), a randomized balanced sequential order would include an equal likelihood that panelists receiving samples in the following orders: (i) 1, 2, 3; (ri) 1, 3, 2; (hi) 2, 1, 3; (iv) 2, 3, 1; (v) 3, 2, 1; (vi) 3, 1, 2.

[0080] A sensory atribute(s) of a given composition may be evaluated in comparison to one or more reference or anchor samples. For example, sodium chloride solutions can be used by experienced panelists as saltiness anchors to assess the relative intensity of saltiness for a given composition; sucrose solutions can be used by experienced panelists as sweetness anchors to assess the relative intensity of sweetness for a given composition; citric acid solutions can be used by experienced panelists as sourness anchors to assess the relative intensity of sourness for a given composition; coffee solutions can be used by experienced panelists as biterness anchors to assess the relative intensity of biterness for a given composition; and monosodium glutamate (MSG) solutions can be used by experienced panelists as umami anchors to assess the relative intensity of umami for a given composition. Experienced panelists can be presented with a solution to assess sensory attributes, e.g., 10-20 mL of a sample. Panelists will dispense approximately 3-4 mL of each solution into their own mouths, disperse the solution by moving their tongues, and record a value for the particular sensory attribute being tested. If multiple solutions are to be tested in a session, the panelists may cleanse their palates with water between samples. For example, a roundtable assessment of saltiness, sweetness, sourness, umami, and the like can assign a scale of 0 to 9 with, e.g., a score of 0 indicating no saltiness and a score of 9 indicating extreme saltiness (0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=defmite, 7=strong, 8=very strong, 9=extreme). Equivalent scales and methodologies can be used for sweet, bitter, sour, and umami sensory attributes.

[0081] As a further example, saltiness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.18% (wt), 0.2% (wt), 0.35% (wt), 0.5% (wt), 0.567% (wt), 0.6% (wt), 0.65% (wt), and 0.7% (wt) sodium chloride solutions in water corresponding to a saltiness intensity value of 2, 2.5, 5, 8.5, 10, 11, 13, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 2.5, and 5 saltiness intensity values). For each test composition, the panelists dispenses approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a saltiness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard sodium chloride solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.18%, 0.2%, 0.35%, 0.5%, 0.567%, 0.6%, 0.65%, and 0.7% sodium chloride solutions ad libitum between tasting test solutions to ensure recorded saltiness intensity values are accurate against the scale of the standard sodium chloride solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Saltiness Intensity Test.”

[0082] Sourness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.035% (wt), 0.05% (wt), 0.07% (wt), 0.15% (wt), and 0.2% (wt) citric acid solutions in water corresponding to a sourness intensity value of 2, 3, 5, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2 and 7 sourness intensity values). For each test composition, the panelists dispenses approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5- 10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a sourness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard citric acid solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.035%, 0.05%, 0.07%, 0.15%, and 0.2% citric acid solutions ad libitum between tasting test solutions to ensure recorded sourness intensity values are accurate against the scale of the standard citric acid solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Sourness Intensity Test.” [0083] Bitterness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.0125% (wt), 0.01875% (wt), 0.025% (wt), 0.031% (wt), 0.07% (wt), and 0.12% (wt) caffeine solutions in water corresponding to a bitterness intensity value of 2, 3, 4, 5, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 3, and 5 bitterness intensity values). For each test composition, the panelists dispenses approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a bitterness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard caffeine solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.0125%, 0.01875%, 0.025%, 0.031%, 0.07%, and 0.12% caffeine solutions ad libitum between tasting test solutions to ensure recorded bitterness intensity values are accurate against the scale of the standard caffeine solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Bitterness Intensity Test.”

[0084] Sweetness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 2% (wt), 5% (wt), 8% (wt), 10% (wt), and 15% (wt) sucrose solutions corresponding to a sweetness intensity value of 2, 5, 8, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 5, and 8 sweetness intensity values). For each test composition, the panelists dispenses approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a sweetness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard sucrose solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 2%, 5%, 8%, 10%, and 15% sucrose solutions ad libitum between tasting test solutions to ensure recorded sweetness intensity values are accurate against the scale of the standard sucrose solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Sweetness Intensity Test.”

[0085] Umami of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.75% (wt) and 0.125% (wt) monosodium glutamate (MSG) solutions corresponding to an umami intensity value of 4 and 6.5, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., adding additional umami solutions if the umami intensity is expected to be appreciably outside of the umami intensity value of 4-6.5). For each test composition, the panelists dispenses approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records an umami intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard MSG solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.075% and 0.125% MSG solutions ad libitum between tasting test solutions to ensure recorded umami intensity values are accurate against the scale of the standard MSG solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Umami Intensity Test.”

[0086] A control sample is typically used as a reference point or for comparison purposes. For example, a control sample can be used to qualify the effectiveness of a sensory modifier. The control sample can be a composition such as a composition as described herein, but without the presence of the sensory modifier. Other than the sensory modifier, the control sample is otherwise the same, and it should contain the same component(s) and other ingredients at the same relative concentrations. Other standard samples are commonly used in sensory panels, for example standard samples used to evaluate intensity of sensory attributes as outlined above. In other aspects, the control sample may be a modified control sample which contains a different sensory modifier such as a competitor sensory modifier.

[0087] This disclosure is not limited to sensory testing by experienced or trained panelists. For example, it is possible to utilize untrained and inexperienced panelists. However, in the case of untrained and inexperienced panelists, a greater number of these panelists is usually necessary to provide reproducible results, which will typically focus on subjective attributes such as preference or overall liking. Similarly, untrained and inexperienced panelists may be asked to evaluate relative changes in a given sensory attribute between two samples. For example, if a particular sample is more or less salty, more or less sweet, more or less bitter, etc., than a reference sample. [0088] An exemplified sensory assay and test criteria for further sensory attributes are described in the Examples provided in this disclosure. Additional description regarding roundtable sensory panels and sensory testing is set forth in PCT/US2018/054743, published April 11, 2019 as WO 2019/071220, which is incorporated by reference herein in its entirety.

[0089] In some aspects, the amount of sensory modifier effective to decrease plant protein flavor can be the amount effective to reduce plant protein flavor intensity score by at least 1 unit relative to plant protein flavor intensity in an equivalent composition lacking the sensory modifier. The plant protein flavor intensity score is determined by at least three panelists trained in tasting plant protein compositions using a roundtable methodology using a scale of 0 to 9, where a score of 0 indicates no plant protein flavor and 9 indicates extreme plant protein flavor intensity (i.e., 0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=defmite, 7=strong, 8=very strong, 9=extreme). In some aspects, the plant protein flavor may be reduced by at least 2, at least 3, or at least 4 units. In some aspects, the plant protein flavor intensity may be evaluated by assaying beany, pea, corny, hay, green notes, barnyard, fermented, or waxy flavor intensity, where a decrease in beany, pea, corny, hay, green notes, barnyard, fermented, or waxy flavor intensity, respectively, demonstrates a decrease in plant protein flavor intensity.

[0090] In some aspects, the amount of sensory modifier effective to decrease biterness can be the amount effective to reduce a biterness intensity value, measured by the Standardized Biterness Intensity Test with at least four panelists experienced in sensory testing, by at least 1 unit. In other aspects, the amount effective to decrease biterness comprises an amount effective to reduce a biterness intensity value, measured the same way, by at least 1 unit, 2 units, 3 units, 4 units, 5 units, 6 units, or more. In other aspects, the amount effective to decrease biterness comprises an amount effective to reduce a biterness intensity value, measured the same way, to below 7, 6, 5, 4, 3, or 2 units. In some aspects, the amount effective to decrease biterness comprises an amount effective to reduce a biterness intensity value, measured the same way, to zero. Equivalent tests may be used to evaluate the amount of sensory modifier effective to decrease or increase sweetness, sourness, saltiness, and umami in the described protein compositions.

[0091] The protein compositions can have various amounts of sensory modifier. Sensory modifier can be present in the protein composition in any amount desired for the particular use. For example, the sensory modifier can be present in a dry protein composition at a total concentration from about 0.1% (wt) to about 20.0% (wt), from about 0.5% (wt) to about 15.0% (wt), or from about 1.0% (wt) to about 10.0% (wt). In some aspects, the sensory modifier is 1%- 10% (wt), 2%-8% (wt), or 3%-6% (wt) of the dry protein composition. In some aspects, the sensory modifier can be present in a dry protein composition at a total concentration of at least 0.5%, 1.0%, 1.5%, 2.0%, 3.0%, 4.0%, 5.0%, 6.0%, 7.0%, 8.0%, 9.0%, or at least 10% by weight of the composition. In some aspects, the sensory modifier is at least 1% (wt), at least 2% (wt), at least 3% (wt), at least 4% (wt), at least 5% (wt), at least 6% (wt), at least 7% (wt), or at least 8% (wt) of the dry protein composition. In some aspects, the sensory modifier can be present in a liquid protein composition at a concentration from 0.001% (wt) to 1.0% (wt), 0.001% (wt) to 0.5% (wt), 0.005% (wt) to 0.1% (wt), 0.005% (wt) to 0.050% (wt), or 0.005% (wt) to 0.02% (wt). The liquid protein composition may contain at least 0.001%, 0.002%, 0.005%, 0.01%, 0.02%, or 0.05% by weight of the sensory modifier. The liquid protein composition may include the sensory modifier at a concentration up to 1.0% (wt), 0.5% (wt), 0.25% (wt), 0.2% (wt), 0.1% (wt), or 0.05% (wt). [0092] The sensory modifier can be present in the protein composition at a total concentration such that when added to water or an aqueous solution, the resulting aqueous protein composition includes from 0.001% (wt) to 1.0% (wt), 0.001% (wt) to 0.5% (wt), 0.005% (wt) to 0.1% (wt), 0.005% (wt) to 0.050% (wt), or 0.005% (wt) to 0.02% (wt) of the sensory modifier. The protein composition may include the sensory modifier at a concentration such that an aqueous protein composition made therefor contains of at least 0.001%, 0.002%, 0.005%, 0.01%, 0.02%, or 0.05% by weight of the sensory modifier. The protein composition may include the sensory modifier at a concentration such that an aqueous protein composition prepared therefrom contains up to 1.0% (wt), 0.5% (wt), 0.25% (wt), 0.2% (wt), 0.1% (wt), or 0.05% (wt) of the sensory modifier.

[0093] The dry protein composition can comprise an amount of sensory modifier such that, when the dry protein composition is added to an aqueous solution, the sensory modifier is present in the aqueous solution in an amount desired for a particular use. For example, sensory modifier can be present in the aqueous solution at a total concentration from about 1 ppm to about 1000 ppm, or from about 1 ppm to about 2000 ppm. In some aspects, sensory modifier can be present in the aqueous solution at a total concentration from about 100 ppm to about 2000 ppm, about 200 ppm to about 2000 ppm, 300 ppm to about 2000 ppm, 400 ppm to about 2000 ppm, 500 ppm to about 2000 ppm, 600 ppm to about 2000 ppm, 700 ppm to about 2000 ppm, 800 ppm to about 2000 ppm, 900 ppm to about 2000 ppm, or 1000 ppm to about 2000 ppm. In some aspects, sensory modifier can be present in the aqueous solution at a total concentration of or greater than about 10, 100, 200, 300, 400, 500, 600, 700, 800, 900, 1000, 110, 1200, 1300, 1400, 1500, 1600, 1700, 1800, 1900, or 2000 ppm. In various aspects, the sensory modifier can be present in the aqueous solution at a total concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, or 900 ppm to about 1000 ppm. In some aspects, sensory modifier can be present in the aqueous solution at a total concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, sensory modifier can be present in the aqueous solution at a total concentration from about 400 ppm to about 800 ppm. [0094] The amount of an individual sensory modifier species in the various compositions described herewith can each independently vary. For example, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the protein composition at a concentration from about 1 ppm to about 1000 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the protein composition at a concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about 1000 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present at a concentration of or greater than about 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm in the protein composition. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the met substitute composition at a concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the protein composition at a concentration from about 400 ppm to about 800 ppm.

Botanical Source of Sensory Modifier

[0095] In various aspects, the sensory modifier can be isolated from botanical sources. Various botanical sources comprise sensory modifiers and sensory modifiers can be isolated from these botanical sources. Some examples of botanical sources from which sensory modifiers can be isolated include Eucommia ulmoides, honeysuckle, Nicotiana benthamiana, artichoke, globe artichoke, cardoon, Stevia rebaudiana, monkfruit, coffee, coffee beans, green coffee beans, tea, white tea, yellow tea, green tea, oolong tea, black tea, red tea, post-fermented tea, bamboo, heather, sunflower, blueberries, cranberries, bilberries, grouseberries, whortleberry, lingonberry, cowberry, huckleberry, grapes, chicory, eastern purple coneflower, echinacea, Eastern pellitory- of-the-wall, Upright pellitory, Lichwort, Greater celandine, Tetterwort, Nipplewort, Swallowwort, Bloodroot, Common nettle, Stinging nettle, Potato, Potato leaves, Eggplant, Aubergine, Tomato, Cherry tomato, Bitter apple, Thom apple, Sweet potato, apple, Peach, Nectarine, Cherry, Sour cherry, Wild cherry, Apricot, Almond, Plum, Prune, Holly, Yerba mate, Mate, Guayusa, Yaupon Holly, Kuding, Guarana, Cocoa, Cocoa bean, Cacao, Cacao bean, Kola nut, Kola tree, Cola nut, Cola tree, Ostrich fern, Oriental ostrich fem, Fiddlehead fern, Shuttlecock fem, Oriental ostrich fern, Asian royal fem, Royal fem, Bracken, Brake, Common bracken, Eagle fem, Eastern brakenfem, Clove, Cinnamon, Indian bay leaf, Nutmeg, Bay laurel, Bay leaf, Basil, Great basil, Saint-Joseph's-wort, Thyme, Sage, Garden sage, Common sage, Culinary sage, Rosemary, Oregano, Wild marjoram, Marjoram, Sweet marjoram, Knotted marjoram, Pot maqoram, Dill, Anise, Star anise, Fennel, Florence fennel, Tarragon, Estragon, Mugwort, Licorice, Liquorice, Soy, Soybean, Soyabean, Soya vean, Wheat, Common wheat, Rice, Canola, Broccoli, Cauliflower, Cabbage, Bok choy, Kale, Collard greens, Brussels sprouts, Kohlrabi, Winter's bark, Elderflower, Assa-Peixe, Greater burdock, Valerian, and Chamomile.

[0096] Some botanical sources may produce sensory modifiers that are enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids. For example, sensory modifiers isolated from yerba mate plant (Ilex paraguariensis) are enriched for monocaffeoylquinic and dicaffeoylquinic acids. In other aspects, sensory modifiers isolated from yerba mate plant that are enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of a combination of one or more of 1,3 -dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4- dicaffeoylquinic, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof. For example, sensory modifiers isolated from other botanical sources can be enriched for dicaffeoylquinic acids. In other aspects, sensory modifiers isolated from other botanical sources that are enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of a combination of one or more of 1,3 -dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4- dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof. [0097] Sensory modifier may be isolated in a variety of ways. Some suitable processes are disclosed in more detail in U.S. Application No. 16/373,206, filed April 4, 2019 and entitled “Steviol Glycoside Solubility Enhancers,” which was published on July 25, 2019 as US Patent Application Publication No. 2019/0223481; International Application No. PCT/US2018/054691, filed October 5, 2018 and entitled “Steviol Glycoside Solubility Enhancers;” U.S. Provisional Application No. 62/569,279, filed October 6, 2017, and entitled “Steviol Glycoside Solubility Enhancers;” U.S. Application No. 16/374,894, filed April 4, 2019 and entitled “Methods for Making Yerba Mate Composition,” which was published on August 1, 2019 as US Patent Application Publication No. 2019/0231834; International Application No. PCT/US2018/054688, filed October 5, 2018 and entitled “Methods for Making Yerba Mate Composition;” U.S. Provisional Application Serial No. 62/676,722, filed May 25, 2018, and entitled “Methods for Making Yerba Mate Extract Composition;” and International Application No. PCT/US2020/026885 filed April 6, 2020, entitled “Stevia Processing,” and published as WO 2020/210161 on October 15, 2020, each of which is incorporated herein by reference. For example, sensory modifier may be isolated from a botanical source that comprises one or more of monocaffeoylquinic acid, dicaffeoylquinic acid, and salts thereof. For example, yerba mate biomass and stevia biomass can be used to prepare sensory modifier. In one exemplary process, sensory modifier is prepared from commercially obtained comminuted yerba mate biomass. Briefly, yerba mate biomass is suspended in 50% (v/v) ethanol/water, shaken for at least 1 hour, and the resulting mixture filtered to obtain an initial extract. The initial extract is diluted to 35% (v/v) ethanol with water and refiltered. Refiltered permeate is then applied to a column of AMBERLITE® FPA 53 resin that has been equilibrated in 35% (v/v) ethanol/water and the column permeate is discarded. The column is washed with 35% (v/v) ethanol/water and the column permeate is discarded. The column is then eluted with 10% (w/v) FCC grade sodium chloride in 50 % (v/v) ethanol/water and the eluent retained. Nitrogen gas is blown at room temperature over a surface of the eluent to remove ethanol and reduce the eluent to 1/3 of its original volume. The reduced volume eluent is then filtered through a 0.2 pm polyethersulfone filter and then decolored by passing through a 3 kDa molecular weight cutoff membrane. The decolored permeate is retained and desalted by passing through a nanofiltration membrane. The desalted permeate is then freeze-dried to obtain the sensory modifier. This process is also suitable to obtain sensory modifier from stevia biomass and can be adapted to obtain sensory modifier from other botanical sources for example those described above.

[0098] In some aspects, the sensory modifier can be a blend of sensory modifier isolated from more than one botanical source.

[0099] Some compounds can adversely impact flavor or aroma of an aqueous solution or protein composition. Certain sensory modifiers, such as those prepared from plant extract do not include one or more of the compounds shown in Table 2, or any combination thereof, above the disclosed preferred content levels. All preferred content levels are stated as weight percent on a dry weight basis. Certain commercially desirable solid (dry) sensory modifiers do not include more than the preferred level of any of the compounds listed in Table 2. For those compounds listed that are acids, the compound may be present in acid form and/or in slat form. Table 2.

[0100] In some aspects, the sensory modifier comprises less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll.

[0101] In some aspects, the protein composition, including an aqueous protein solution prepared by adding a protein composition as described herein to an aqueous solution, does not include certain compound above a certain cutoff wt%. For example, the aqueous protein solution can comprise less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll. [0102] The present invention can be better understood by reference to the following examples which are offered by way of illustration. The present invention is not limited to the examples given herein.

EXAMPLES

Materials and Methods

[0103] The tested sensory modifier was a mixture of monocaffeoylquinic and dicaffeoylquinic acids and salts prepared from yerba mate and having a ratio of salt fraction to acid fraction of 65:35. For some of the compositions, the sensory modifier was co-spray dried with a steviol glycoside. Table 3 lists the contents and source of various components.

Table 3.

Plant Protein Assay

[0104] Assays were carried out to characterize the sensory attributes of plant-protein isolate solutions with various amounts of sensory modifier. Sensory attributes of the compositions were tested by a panel of individuals that are experienced in sensory testing. The experienced panelists assessed sensory attributes such as, but not limited to, bean flavor, hay flavor, mouth drying, creaminess, green pea flavor, bitterness, oil notes, com flavor, starchy, barnyard flavor, sour, and astringency. Sensory attribute intensity was scored on a scale of 0-9 with 0 indicating not detected and 9 indicating an extreme sensory attribute intensity (i.e., 0=not detected/not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=defmite, 7=strong, 8=very strong, 9=extreme). In some Examples, a roundtable methodology was used to assess various flavor attributes. To test each composition, the experienced panelists dispensed approximately 2-5 ml of each solution into their own mouths, dispersed the solution by moving their tongues, and recorded a consensus sensory attribute scale value. Between tasting solutions, the panelists were able to cleanse their palates with water. Example 1 - Whey Protein Hydrolysates

[0105] Assays were carried out to characterize the sensory attributes of whey protein hydrolysate solutions. Bitterness, astringency, and diary flavor scores were determined by a panel of three individuals using a roundtable consensus approach. Panelists were experienced in sensory testing. Whey protein hydrolysate solutions were prepared as outlined in Table 4. To prepare the whey protein hydrolysate solutions, the whey protein hydrolysate, and optionally the sensory modifier, were dissolved in water. Sensory attributes of the samples are outlined in Table 5.

Table 4.

Table 5.

Examnle 2 - Protein Beverage

[0106] A dry blended protein powdered beverage product is prepared with the ingredients outlined in Table 6 or 7. To prepare the dry blended beverage product half of the total whey protein (or soy protein) of the formula is added to a mixer and stirred for about 1 minute. While mixing, the acesulfame potassium, sucralose, vanillin, sunflower lecithin, carrageenan, salt, and cocoa powder are added, in that order. The last half of the whey protein (or soy protein) is added, and the mixture is mixed for 5 minutes. The mixture is stirred for another 2-3 minutes while checking for any clumps.

[0107] To prepare a finished beverage from the dry powdered protein product, 30 g of the dry powder is added to 10 oz of water or milk in a shaker bottle and shaken until the powder is completely dispersed.

Table 6.

Table 7.

Example 3 - Sensory Assessment of Soy Protein Isolate Solutions

[0108] Assays were carried out to characterize the sensory attributes of soy protein isolate solutions. Bean flavor, hay flavor, mouth drying, and creaminess scores were determined by a panel of four individuals using a roundtable consensus approach. Panelists were experienced in sensory testing. All panelists used the plant protein assay method described above. Soy protein isolate solutions were prepared by mixing the soy protein isolate with water. For the compositions including the sensory modifier, the sensory modifier was added to the water prior to mixing with the soy protein isolate. The soy protein isolate solutions tested are outlined in Table 8.

Table 8.

Table 9.

Example 4 - Sensory Assessment of Pea Protein Isolate Solutions

[0109] Assays were carried out to characterize the sensory attributes of pea protein isolate solutions. Green pea flavor, bitterness and oil/creamy scores were determined by a panel of three individuals using a roundtable consensus approach. Panelists were experienced in sensory testing. All panelists used the plant protein assay method described above. Pea protein isolate solutions were prepared by mixing the pea protein isolate with water. For the compositions including the sensory modifier, the sensory modifier was added to the water prior to mixing with the pea protein isolate. The pea protein isolate solutions tested are outlined in Table 10.

Table 10.

Table 11.

Example 5 - Sensory Assessment of Corn Protein Isolate Solutions

[0110] Assays were carried out to characterize the sensory attributes of com protein isolate solutions. Com intensity, starchy, and mouth drying scores were determined by a panel of six individuals using a roundtable consensus approach. Panelists were experienced in sensory testing. All panelists used the plant protein assay method described above. Com protein isolate solutions were prepared by mixing the com protein isolate with water. For the compositions including the sensory modifier, the sensory modifier was added to the water prior to mixing with the com protein isolate. The com protein isolate solutions tested are outlined in Table 12.

Table 12.

Table 13.

Example 6 - Sensory Assessment of Potato Protein Isolate Solutions

[0111] Assays were carried out to characterize the sensory attributes of potato protein isolate solutions. Barnyard flavor, sourness, astringency, and bitterness scores were determined by a panel of five individuals using a roundtable consensus approach. Panelists were experienced in sensory testing. All panelists used the plant protein assay method described above. Potato protein isolate solutions were prepared by mixing the potato protein isolate with water. For the compositions including the sensory modifier, the sensory modifier was added to the water prior to mixing with the potato protein isolate. The potato protein isolate solutions tested are outlined in Table 14.

Table 14.

Table 15.

Example 8 - Sensory Assessment of Plant Based Protein Solutions

[0112] Assays were carried out to characterize the sensory attributes of plant-based protein isolates from a variety of botanical sources. Sensory attribute intensity scores were determined by a panel of at least 6 individuals. Panelists were experienced in sensory testing. All panelists used the plant protein assay method described above, and individual sensory attribute intensity scores were averaged for reporting below. Plant-based protein solutions were prepared by mixing the plant-based protein isolate with water. For the compositions including the sensory modifier, the sensory modifier was added to the water prior to mixing with the plant-based protein isolate. The plant-based protein isolate solutions tested are outlined in Table 16.

Table 16. [0113] Most of the plant-based protein solutions had a pH close to neutral, except rice and sunflower protein which has a pH of 5.58 and 6.05, respectively. When sensory modifier was added to the chickpea and potato solutions, the solutions appeared a dark gray/green color (FIGS. 1A, IB, and IE). However, when the sensory modifier was added to the rice and sunflower solutions, no color change was observed (FIGS. 1C and ID). The addition of the sensory modifier did not have a significant effect on pH (Table 16).

[0114] The sensory attributes of overall aroma and viscosity were evaluated for all samples. In addition to overall aroma and viscosity, the panelists collectively selected 4 additional sensory attributes that were most predominant for each plant-based protein source and compared said attributes between the samples prepared with and without the sensory modifier. The list of sensory attributes assayed for each plant-based protein source is shown in Tables 17-21 below and sensory attribute definitions are provided in Table 22. As shown in Table 17, the intensity of soy/tofu and wheat sensory attributes were reduced when the sensory modifier was added to the high viscosity chickpea protein solutions. For the low viscosity chickpea solutions, the addition of the sensory modifier decreased the intensity of astringency (Table 18). The addition of the sensory modifier to the solution of rice protein decreased the intensity of the play dough notes (Table 19). As shown in Table 20, the intensity of hully, cardboard, and astringency were reduced in the sunflower protein sample prepared with the sensory modifier. For the potato protein isolate solutions, the addition of the sensory modifier reduced the intensity of potato peel notes (Table 21).

Table 17. Table 18.

Table 19.

Table 20. Table 21.

Table 22. Example 9 - Sensory Assessment of Pea Protein Solutions

[0115] Assays were carried out to characterize the sensory attributes of various pea protein isolates. Pea protein isolates included standard isoelectric precipitation extracted pea protein, hydrolyzed pea protein, low-sodium pea protein, and enzyme modified pea protein. Sensory attribute intensity scores were determined by a panel of at least 5 individuals. Panelists were experienced in sensory testing. All panelists used the plant protein assay method described above, and individual sensory attribute intensity scores were averaged for reporting below. Pea protein solutions were prepared by mixing the pea protein isolate with water. For the compositions including the sensory modifier, the sensory modifier was added to the water prior to mixing with the pea protein isolate. The pea protein isolate solutions tested are outlined in Table 23.

Table 23. [0116] Most of the plant-based protein solutions had a pH close to neutral. The addition of the sensory modifier did not have a significant effect on pH (Table 23). When sensory modifier was added to the pea protein isolate solutions, the solutions appeared a dark gray/green color (FIGS. 2A-2D).

[0117] The sensory attribute of viscosity was evaluated for all samples. In addition to viscosity, the panelists collectively selected additional sensory attributes that were most predominant for each pea protein isolate and compared said attributes between the samples prepared with and without the sensory modifier. Sensory attribute definitions are provided in Table 25. The list of sensory attributes assayed for each plant-based protein source is shown in Table 24.

[0118] As shown in Table 24, samples that included the sensory modifier had a reduction in the intensity of one or more sensory attributes relative to the equivalent pea protein isolate solution without the sensory modifier. For example, when the sensory modifier was added to the standard pea protein isolate, the sample had decreased bitter, pea, and grassy/green intensity. In samples prepared with hydrolyzed pea protein, the sample with the sensory modifier had reduced bitter intensity relative to the sample without the sensory modifier. For the samples prepared with the enzyme modified pea protein, addition of the sensory modifier showed a reduction in pea and green/grassy intensity. Finally, the sample with the low sodium and the sensory modifier had reduced bitter, pea, astringency, and chalkiness intensity relative to the sample with pea protein isolate alone.

Table 24.

Blank spaces indicate sensory attribute(s) that were not assessed for the given sample Table 25.