ONUMA YOSUKE (US)
SHI FENG (US)
WO2021043842A1 | 2021-03-11 | |||
WO2021119035A1 | 2021-06-17 | |||
WO2002100192A1 | 2002-12-19 | |||
WO2011073187A1 | 2011-06-23 | |||
WO2013148991A1 | 2013-10-03 | |||
WO2013149022A1 | 2013-10-03 | |||
WO2013149019A1 | 2013-10-03 | |||
WO2013148965A2 | 2013-10-03 |
JP2001120218A | 2001-05-08 | |||
US3429873A | 1969-02-25 | |||
US10385015B2 | 2019-08-20 |
"Perfume and Flavour Chemicals", vol. I, 1994, ALLURED PUBLISHING CORPORATION
"Flavourings", 1998, WILEY-VCH
"CTFA Cosmetic Ingredient Handbook", 1988, THE COSMETIC, TOILETRY AND FRAGRANCE ASSOCIATION, INC.
What is claimed is: 1. A flavor composition comprising: a. aromadendrin 3-acetate; and b. at least one sweetness modifier selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcones, sweet proteins, and combinations thereof. 2. The flavor composition of claim 1, wherein the steviol glycosides are selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviolmonoside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Zl, rebaudioside Z2, rebaudioside IX, enzymatically glucosylated steviol glycosides, and combinations thereof. 3. The flavor composition of claim 1, wherein the mogrosides are selected from the group consisting of grosvenorine II, grosvenorine I, 11-O-mogroside II (I), 11-O-mogroside II (II), 11-O-mogroside II (III), mogroside II (I), mogroside II (II), mogroside II (III), 11- dehydroxy-mogroside III, 11-O-mogroside III, mogroside III (I), mogroside III (II), mogroside IIIe, mogroside IIIx, mogroside IV (I) (siamenoside), mogroside IV (II), mogroside IV (III), mogroside IV (IV), deoxymogroside V (I), deoxymogroside V (II), 11-O-mogroside V (I), mogroside V isomer, mogroside V, iso-mogroside V, iso- mogroside VI, 7-O-mogroside V, 11-O-mogroside VI, 11-epi-mogroside, mogroside VI (I), mogroside VI (II), mogroside VI (III) (neomogroside), mogroside VI (IV), and combinations thereof. 4. The flavor composition of claim 1, wherein the dihydrochalcones are selected from the group consisting of phloretin, HDG, trilobatin, naringin dihydrochalcone, neohesperidin dihydrochalcone, and combinations thereof. 5. The flavor composition of claim 1, further comprising glucosylated aromadendrin 3- acetate. 6. The flavor composition of claim 1, wherein aromadendrin 3-acetate is present in the flavor composition in a concentration of from 100 ppm to 70,000 ppm. 7. A flavor composition comprising: a. aromadendrin 3-acetate; and b. at least one taste modifier selected from the group consisting of chlorogenic acids, choline chloride, N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N- oleoyl aspartic acid, N-acylated methionine sulfoxides, and combinations thereof. 8. A flavor composition comprising: a. aromadendrin 3-acetate; and b. brazzein. 9. A consumable comprising: a. at least one sweetener; and b. a flavor composition including aromadendrin 3-acetate; and at least one sweetness modifier selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcones, sweet proteins and combinations thereof; wherein the at least one sweetener is present in a sweetening amount. 10. The consumable of claim 9, wherein the at least one sweetener is selected from the group consisting of sucrose, fructose, glucose, xylose, arabinose, rhamnose, tagatose, allulose, trehalose, isomaltulose, steviol glycosides, mogrosides, stevia, trilobatin, rubusoside, aspartame, advantame, agave syrup, acesulfame potassium (AceK), high fructose corn syrup, neotame, saccharin, sucralose, high fructose corn syrup, starch syrup, Luo Han Guo extract, neohespiridin dihydrochalcone, naringin dihydrochalcone, HDG, sugar alcohols, cellobiose, psicose, cyclamate, tamatin, molasses, rice syrup, and combinations thereof. 11. The consumable of claim 9, wherein the at least one sweetness modifier is present in a concentration of from 1 ppm to 200 ppm. 12. The consumable of claim 9, wherein the consumable is a beverage. 13. The consumable of claim 9, further comprising glucosylated aromadendrin 3-acetate. 14. The consumable of claim 9, wherein the amount of aromadendrin 3-acetate present in the consumable is in a concentration of from 0.05 ppm to 70 ppm. 15. A consumable comprising: a. at least one sweetener; and b. a flavor composition including aromadendrin 3-acetate; and at least one taste modifier modifier selected from the group consisting of chlorogenic acids, choline chloride, N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid, N-acylated methionine sulfoxides and combinations thereof; wherein the at least one sweetener is present in a sweetening amount. 16. The consumable of claim 15, wherein the at least one sweetener is selected from the group consisting of sucrose, fructose, glucose, xylose, arabinose, rhamnose, tagatose, allulose, trehalose, isomaltulose, steviol glycosides, mogrosides, stevia, trilobatin, rubusoside, aspartame, advantame, agave syrup, acesulfame potassium (AceK), high fructose corn syrup, neotame, saccharin, sucralose, high fructose corn syrup, starch syrup, Luo Han Guo extract, neohespiridin dihydrochalcone, naringin dihydrochalcone, HDG, sugar alcohols, cellobiose, psicose, cyclamate, tamatin, molasses, rice syrup, and combinations thereof. 17. The consumable of claim 15, wherein the at least one sweetness modifier is present in a concentration of from 1 ppm to 200 ppm. 18. The consumable of claim 15, wherein the consumable is a beverage. 19. The consumable of claim 15, further comprising glucosylated aromadendrin 3-acetate. 20. The consumable of claim 15, wherein the amount of aromadendrin 3-acetate present in the consumable is in a concentration of from 0.05 ppm to 70 ppm. |
wherein R1 is an alkyl residue having from 6 to 30 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds together, R1 with the carbonyl group to which it is attached is a residue of a carboxylic acid, m is 0 or 1. The edible derivatives may comprise an edible salt, including those typically used in the food and beverage industry, including, without limitation, chlorides, sulphates, phosphates, gluconates, sodium salts, citrates, carbonates, acetates and lactates. These carboxylic acid-amino acid conjugates are more fully described in WO2013/148991 A1, which is incorporated herein by reference. Examples of carboxylic acid-amino acid conjugates may include C18:2-Beta Ala and C18:2-gaba. According to other illustrative embodiments, the taste modifier of the composition comprises one or more carboxylic acid-amino acid conjugates of the following formula and derivatives thereof: wherein R1 is an alkyl residue having from 6 to 30 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds together, R 1 with the carbonyl group to which it is attached is a residue of a carboxylic acid, m is 0 or 1. The edible derivatives may comprise an edible salt, including those typically used in the food and beverage industry, including, without limitation, chlorides, sulphates, phosphates, gluconates, sodium salts, citrates, carbonates, acetates and lactates. These carboxylic acid-amino acid conjugates are more fully described in WO2013/149022 A1, which is incorporated herein by reference. Examples of carboxylic acid-amino acid conjugates may include N-geranoyl-Pro, N-palmiteneoyl-Pro, N- stearoyl-Pro, N-oleoyl-Pro, N-linoleoyl-Pro, and N-linolenoyl-Pro. According to other illustrative embodiments, the taste modifier of the composition comprises one or more carboxylic acid-amino acid conjugates of the following formula and derivatives thereof: wherein R 1 is an alkyl residue having from 6 to 30 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds together, R 1 with the carbonyl group to which it is attached is a residue of a carboxylic acid, m is 0 or 1. The edible derivatives may comprise an edible salt, including those typically used in the food and beverage industry, including, without limitation, chlorides, sulphates, phosphates, gluconates, sodium salts, citrates, carbonates, acetates and lactates. These carboxylic acid-amino acid conjugates are more fully described in WO2013/149019 A1, which is incorporated herein by reference. Examples of carboxylic acid-amino acid conjugates may include N-geranoyl-Met, N-palmiteneoyl-Met, N- stearoyl-Met, N-oleoyl-Met, N-linoleoyl-Met, and N-linolenoyl-Met. According to other illustrative embodiments, the taste modifier of the composition comprises one or more carboxylic acid-amino acid conjugates of the following formula and derivatives thereof: wherein R 1 is an alkyl residue containing 2 to 18 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R 1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid. These carboxylic acid-amino acid conjugates are more fully described in US10,385,015, which is incorporated herein by reference. Examples of carboxylic acid-amino acid conjugates may include sulfoxide compounds selected from the group consisting of (2S)-2-acetamido-4-(methylsulfinyl)butanoic acid; (2S)-2- hexanamido-4-(methylsulfinyl)butanoic acid; (2S)-2-decanamido-4-(methylsulfinyl)butanoic acid; (2S)-2-((Z)-dodec-5-enamido)-4-(methylsulfinyl)butanoic acid; (2S)-2-dodecanamido-4- (methylsulfinyl)butanoic acid; (2S)-4-(methylsulfinyl)-2-tetradecanamidobutanoic acid; (2S)-4- (methylsulfinyl)-2-pentadecanamidobutanoic acid; (2S)-4-(methylsulfinyl)-2- palmitamidobutanoic acid; (2S)-2-heptadecanamido-4-(methylsulfinyl)butanoic acid; (2S)-4- (methylsulfinyl)-2-((9Z,12Z)-octadeca-9,12-dienamido)butanoi c acid; (2S)-4-(methylsulfinyl)-2- oleamidobutanoic acid; and (2S)-4-(methylsulfinyl)-2-stearamidobutanoic acid. The present invention provides in one of its aspects the use of a compound according to the formula or edible salts thereof, ^ wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma–aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid. These carboxylic acid-amino acid conjugates are more fully described in WO2013/148965, which is incorporated herein by reference. Edible salts include those typically employed in the food and beverage industry and include chlorides, sulphates, phosphates, gluconates, sodium, citrates, carbonates, acetates and lactates. The proteinogenic amino acids are alanine (Ala), cysteine (Cys), aspartic acid (Asp), phenylalanine (Phe), glutamic acid (Glu), histidine (His), isoleucine (IIe), lysine (Lys), leucine (Leu), methionine (Met), asparagines (Asn), glutamine (Gln), arginine (Arg), serine (Ser), theronine (Thr), valine (Val), tryptophan (Trp), tyrosine(Tyr), proline (Pro) or glycine (Gly). Examples of carboxylic acid-amino acid conjugates may include N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid. According to another illustrative embodiment, the taste modifier of the composition comprises a glucosylated aromadendrin 3-acetate (“ADA”). The glucosylated aromadendrin 3- acetate may have different degrees of glucosylation. In one embodiment, the glucosylated aromadendrin 3-acetate of the composition may comprise a blend of the same type of glucosylated aromadendrin 3-acetate and having different or varying degrees of glucosylation. For example, the glycosylated ADA may be β-G-ADA and may comprise of any one of 7-β- glycosylated ADA, 4'-β-glycosylated ADA, or 7,4'-β-glycosylated ADA in which n is an integer from 1-15. In another embodiment, the glycosylated ADA may be α-G-ADA and may comprise of any one of 7-α-glycosylated ADA, 4'-α-glycosylated ADA, or 7,4'-α-glycosylated ADA in which n is an integer from 1-15. The flavor composition described herein may modify and/or modulate the taste of at least one sweetener. The at least one sweetener can be any known sweetener, for example, a natural sweetener, a natural high potency sweetener or a synthetic sweetener. The at least one sweetener is present in a sweetening amount. “Sweetening amount”, as used herein, refers to the amount of compound required to provide detectable sweetness when present in a consumable, e.g., a beverage. As used herein, the phrase “natural high potency sweetener” refers to any sweetener found naturally in nature and characteristically has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories. The natural high potency sweetener can be provided as a pure compound or, alternatively, as part of an extract. As used herein, the phrase “synthetic sweetener” refers to any composition which is not found naturally in nature and characteristically has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories. In other embodiments, the at least one sweetener is a carbohydrate sweetener. Suitable carbohydrate sweeteners are selected from, but not limited to, the group consisting of sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheltulose, octolose, fucose, rhamnose, turanose, cellobiose, sialose and combinations thereof. In other embodiments, the at least one sweetener does not comprise a carbohydrate sweetener. In another embodiment, the additional sweetener is a rare sugar selected from sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L- arabinose, turanose, D-allulose (D-Psicose), rhamnose and combinations thereof. Other sweeteners include Siamenoside I, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, tamatin, hemandulcin, phyllodulcin, glycyphyllin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, steviolbioside and cyclocarioside I, sucralose, potassium acesulfame, acesulfame acid and salts thereof, aspartame, alitame, saccharin and salts thereof, hesperidin dihydrochalcone glucoside, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and salts thereof, neotame, advantame, glucosylated steviol glycosides (GSGs) and combinations thereof. In another embodiment, the additional sweetener is a sugar alcohol selected from allulose, erythritol, xylitol, maltitol, mannitol, isomalt, sorbitol, inositol, lactitol and combinations thereof. In one embodiment, the sweetener is a caloric sweetener or mixture of caloric sweeteners. In another embodiment, the caloric sweetener is selected from sucrose, fructose, glucose, high fructose corn/starch syrup, a beet sugar, a cane sugar and combinations thereof. In other embodiments, the sweetener comprises at least one steviol glycoside or mogroside, wherein the at least one steviol glycoside or mogroside is present in a sweetening amount. Products According to the present disclosure, aromadendrin 3-acetate may be added to a sweetened consumable (i.e., a consumable having at least one sweetener therein), or may be provided as part of a flavor composition for consumables. In one embodiment, aromadendrin 3-acetate is present in the flavor composition in an amount such that, when the flavor composition is added to a sweetened consumable, the sucrose equivalence of the consumable is increased compared to the consumable in the absence of aromadendrin 3-acetate. When added to a consumable, aromadendrin 3-acetate and/or glucoylated aromadendrin 3-acetate is included in an amount effective to modify the sweetness or mouthfeel of a sweetener without exhibiting any off-taste. According to certain embodiments, the amount of aromadendrin 3-acetate present in the consumable may be in a concentration of from about 0.05 ppm to about 70 ppm, in another embodiment from about 0.05 ppm to about 50 ppm, such as, for example, from about 0.05 ppm to about 30 ppm, from about 0.05 ppm to about 25 ppm, from about 0.05 ppm to about 20 ppm, from about 0.05 ppm to about 15 ppm, from about 0.05 ppm to about 10 ppm, from about 0.1 ppm to about 10 ppm and from about 0.5 ppm to about 10 ppm. In another embodiment, flavor compositions may include aromadendrin 3-acetate in combination with aroma ingredients, sweetness modifiers and/or taste modifiers to improve the taste quality and/or the mouthfeel of sweet-tasting substances. According to certain embodiments, the amount of sweetness modifiers present in the consumable may be in a concentration of from about 1 ppm to about 200 ppm, in another embodiment from about 2 ppm to about 100 ppm, and in another embodiment from about 5 ppm to about 50 ppm. According to certain embodiments, the amount of certain taste modifiers selected from chlorogenic acid or choline chloride and combinations thereof present in the consumable may be in a concentration of from about 0.5 ppm to about 100 ppm, in another embodiment from about 1 ppm to about 50 ppm, and in another embodiment from about 5 ppm to about 30 ppm. According to other embodiments, the amount of certain taste modifiers selected from N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid, N-acylated methionine sulfoxides and combinations thereof present in the consumable may be in a concentration of from about 0.0001 ppm to about 1 ppm, in another embodiment from about 0.0005 ppm to about 0.5 ppm, and in another embodiment from about 0.001 ppm to about 0.1 ppm. In one embodiment, the at least one sweetener described herein is present in the consumable in a concentration from about 50 ppm to about 600 ppm, such as, for example, about 50 ppm to about 500 ppm, from about 50 ppm to about 400 ppm, from about 50 ppm to about 300 ppm, from about 50 ppm to about 200 ppm, from about 50 ppm to about 100 ppm, about 100 ppm to about 600 ppm, about 100 ppm to about 500 ppm, about 100 ppm to about 400 ppm, about 100 ppm to about 300 ppm, about 100 ppm to about 200 ppm, about 200 ppm to about 600 ppm, about 200 ppm to about 500 ppm, about 200 ppm to about 400 ppm, about 200 ppm to about 300 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 400 ppm, about 400 ppm to about 600 ppm, about 400 ppm to about 500 ppm and about 500 ppm to about 600 ppm. In another embodiment, for full and reduced sugar applications, the at least one sweetener may be present in the consumable in a concentration up to 1,000 ppm. When expressed as “ppm”, the concentration is parts per million by weight based on the total weight of the consumable. It should be understood that when a range of values is described in the present disclosure, it is intended that any and every value within the range, including the end points, is to be considered as having been disclosed. It is to be understood that the inventors appreciate and understand that any and all values within the range are to be considered to have been specified, and that the inventors have possession of the entire range and all the values within the range. Flavor compositions may also contain one or more food grade excipient(s). Suitable excipients for flavor compositions are well known in the art and include, for example, without limitation, solvents (including water, alcohol, ethanol, oils, fats, vegetable oil, and miglyol), binders, diluents, disintegranting agents, lubricants, flavoring agents, colouring agents, preservatives, antioxidants, emulsifiers, stabilisers, flavor-enhancers, sweetening agents, anti- caking agents, and the like. Examples of such carriers or diluents for flavors may be found e.g. in "Perfume and Flavour Materials of Natural Origin", S. Arctander, Ed., Elizabeth, N.J., 1960; in "Perfume and Flavor Chemicals", S. Arctander, Ed., Vol. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; in "Flavourings", E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998 , and "CTFA Cosmetic Ingredient Handbook", J.M. Nikitakis (ed.), 1st ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988. The flavor composition may have any suitable form, for example liquid or solid, wet or dried, or in encapsulated form bound to or coated onto carriers/particles or as a powder. In the present disclosure, the term “about” used in connection with a value is inclusive of the stated value and has the meaning dictated by the context. For example, it includes at least the degree of error associated with the measurement of the particular value. One of ordinary skill in the art would understand the term “about” is used herein to mean that an amount of “about” of a recited value produces the desired degree of effectiveness in the compositions and/or methods of the present disclosure. One of ordinary skill in the art would further understand that the metes and bounds of “about” with respect to the value of a percentage, amount or quantity of any component in an embodiment can be determined by varying the value, determining the effectiveness of the compositions or methods for each value, and determining the range of values that produce compositions or methods with the desired degree of effectiveness in accordance with the present disclosure. The consumable may include a base. As used herein, the term “base” refers to all the ingredients necessary for the consumable, apart from the flavor composition. These will naturally vary in both nature and proportion, depending on the nature and use of the consumable or additive, but they are all well known to the art and may be used in art-recognized proportions. The formulation of such a base for every conceivable purpose is therefore within the ordinary skill of the art. For example, the base for a beverage according to the present disclosure may include about 5% sucrose and about 0.05% citric acid in water. Without limitation, and only by way of illustration, suitable bases may include, anti- caking agents, anti-foaming agents, anti-oxidants, binders, colourants, diluents, disintegrants, emulsifiers, encapsulating agents or formulations, enzymes, fats, flavor-enhancers, flavoring agents, gums, polysaccharides, preservatives, proteins, solubilisers, solvents, stabilisers, sugar- derivatives, surfactants, sweetening agents, vitamins, waxes, and the like. Solvents which may be used are known to those skilled in the art and include e.g., water, ethanol, ethylene glycol, propylene glycol, glycerine and triacetin. Encapsulants and gums include maltodextrin, gum arabic, alginates, gelatine, modified starch, other polysaccharides, and proteins. Examples of excipients, carriers, diluents or solvents for flavor compounds may be found e.g. in “Perfume and Flavour Materials of Natural Origin”, S. Arctander, Ed., Elizabeth, N.J., 1960; in “Perfume and Flavour Chemicals”, S. Arctander, Ed., Vol. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; in “Flavourings”, E. Ziegler and H. Ziegler (ed.), Wiley- VCH Weinheim, 1998, and “CTFA Cosmetic Ingredient Handbook”, J. M. Nikitakis (ed.), 1st ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988. Non-limiting examples of suitable flavor-providing ingredients include natural flavors, artificial flavors, spices, seasonings, and the like. These include synthetic flavor oils and flavoring aromatics and/or oils, oleoresins, essences, and distillates, and combinations thereof. Ancillary ingredients may be present to provide other benefits such as enhanced stability, ease of incorporation into a consumable or additive and enhanced nutritional value. Non-limiting typical examples of such ancillary ingredients include stabilizers, emulsifiers, preservatives, gums, starches, dextrins, vitamins and minerals, functional ingredients, salts, antioxidants, and polyunsaturated fatty acids. Particular examples are emulsifiers and carriers, useful in spray drying processes. Non-limiting examples of these are modified starches, such as CAPSUL TM , and maltodextrin. The additive may be a single ingredient or a blend of ingredients, or it may be encapsulated in any suitable encapsulant. The additive may be prepared by any suitable method, such as spray drying, extrusion and fluidized bed drying. According to the present disclosure, the term “consumable” refers to products for consumption by a subject, typically via the oral cavity (although consumption may occur via non-oral means such as inhalation), for at least one of the purposes of enjoyment, nourishment, or health and wellness benefits. Consumables may be present in any form including, but not limited to, liquids, solids, semi-solids, tablets, capsules, lozenges, strips, powders, gels, gums, pastes, slurries, solutions, suspensions, syrups, aerosols and sprays. The term also refers to, for example, dietary and nutritional, and health and wellness supplements. Consumables include compositions that are placed within the oral cavity for a period of time before being discarded but not swallowed. It may be placed in the mouth before being consumed, or it may be held in the mouth for a period of time before being discarded. Broadly, consumables include, but are not limited to, comestibles of all kinds, confectionery products, baked products, sweet products, savoury products, fermented products, dairy products, non-dairy products, beverages, nutraceuticals and pharmaceuticals. Non-limiting examples of consumables include: wet/liquid soups regardless of concentration or container, including frozen soups. For the purpose of this definition, soup(s) means a food prepared from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid which may include visible pieces of some or all of these ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-serve, semi- condensed or condensed and may be served hot or cold, as a first course or as the main course of a meal or as a between meal snack (sipped like a beverage), soup may be used as an ingredient for preparing other meal components and may range from broths (consomme) to sauces (cream or cheese-based soups); dehydrated and culinary foods, including cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); meal solutions products such as: dehydrated and freeze dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of ready-made dishes, meals and single serve entrees including pasta, potato and rice dishes; meal embellishment products such as: condiments, marinades, salad dressings, salad toppings, dips, breading, batter mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including recipe mixes for salad, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or frozen; beverages, including beverage mixes and concentrates, including but not limited to, alcoholic and non-alcoholic ready to drink and dry powdered beverages, carbonated and non- carbonated beverages, e.g., sodas, fruit or vegetable juices, alcoholic and non-alcoholic beverages, teas such as green tea and black tea, wine such as red wine; confectionery products, e.g., cakes, cookies, pies, candies, chewing gums, gelatins, ice creams, sorbets, puddings, jams, jellies, salad dressings, and other condiments, cereal, and other breakfast foods, canned fruits and fruit sauces and the like. Methods of enhancing the sweetness of a consumable and/or modulating one or more taste attributes of the sweetener to make the consumable taste more like a sucrose-sweetened consumable are provided. The disclosure is further described with reference to the following non-limiting examples. EXAMPLES The following examples are given solely for the purpose of illustration and are not to be construed as limitations of the present invention, as many variations of the invention are possible without departing from the spirit and scope of the present disclosure. While particular embodiments of the present invention have been illustrated and described, it would be obvious to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention. Examples A Base (5% sucrose and 0.05% citric acid in water) for use in beverages was prepared. The Base did not include aromadendrin 3-acetate (“ADA”). A Control was prepared by combining the Base with ADA. The Control in Examples 15 and 16 was prepared by combining the Base with ADA and G-ADA. Different combinations of the Base with ADA, sweetness modifiers and/or taste modifiers were prepared in accordance with the Examples below and were evaluated by experienced flavorists for sweetness characteristics and sensory perceptions of mouthfeel. Example 1 (Control) Example 2 (Control + 30 ppm Reb A) Example 3 (Control + 30 ppm Mogroside) Example 4 (Control + 30 ppm Mixture of Steviol Glycosides) Example 5 (Control + 20 ppm Reb M) Example 6 (Control + 60 ppm Mixture of Steviol Glycosides) Example 7 (Control + 10 ppm Siamenoside I) Example 8 (Control + 10 ppm HDG) Example 9 (Control + 5 ppm Brazzein) Example 10 (Control + 10 ppm Chlorogenic acid) Example 11 (Control + 20 ppm Choline Chloride) Example 12 (4% sucrose, 30 ppm Reb A in non-fat yogurt) Example 13 (30 ppm Reb A in Pea Protein Beverage) Example 14 (Control + 0.1 ppm Thaumatin) Example 15 (Control) *G-ADA (β-glucosylated ADA) Example 16 (Control + 30 ppm Reb A) *G-ADA (β-glucosylated ADA) With respect to Examples 15 and 16, the β-glycosylation of ADA was produced with a natural enzyme. The enzyme transfers glucose units from glucose donor to ADA. The enzyme used to facilitate this transfer is produced by means of fermentation using bacteria. In one example, the enzymes could be UGTs (UDP-glucuronosyltransferases) or CGTase (cyclomaltodextrin glucanotransferase). The steps for β-glycosylation of ADA are as follows: a) UDPG (Uridine diphosphate glucose) is dissolved in Tri-HCl buffer (pH between 7- 8); b) The compound ADA with purity between 75% and 99% is added into UDPG buffer mixture; c) The molar concentration of UDPG to ADA ratio was optimized between 35:65 and 65:35; d) YIJC1 (UGTs) is added to mixture and incubated at 45°C for a desired length of reaction time to glycosylate ADA with glucose molecules derived from UDPG; e) Methanol was added into the reaction mixture to deactivate the enzyme, the resulting solution was subjected to HP20 resins for purification, the enriched glycosylated ADA (G-ADA) was further concentrated by means of conventional vacuum evaporator and dried; and f) The glycosylated ADA (β-G-ADA) comprises of any one of 7-β-glycosylated ADA, 4'-β-glycosylated ADA, or 7,4'-β-glycosylated ADA (see below) in which n is an integer from 1-15.
In another embodiment, the α-glycosylation of ADA may be produced. The steps for α- glycosylation of ADA are as follows: a) Soluble potato starch is dissolved in RO water; b) The compound ADA with purity between 75% and 99% is added into the starch solution; c) The molar concentration of soluble potato starch to ADA ratio was optimized between 35:65 and 65:35; d) CGTase (cyclomaltodextrin glucanotransferase) enzyme is added to mixture and incubated at 60°C for a desired length of reaction time to glycosylate ADA with glucose molecules derived from the starch; e) The reaction mixture is heated to 100°C for 15min to inactivate the CGTase, the resulting solution was subjected to HP20 resins for purification, the enriched glycosylated ADA (G-ADA) was further concentrated by means of conventional vacuum evaporator and dried; and f) The α-glycosylated ADA (α-G-ADA) comprise any one of 7-α-glycosylated ADA, 4'- α-glycosylated ADA, or 7,4'-α-glycosylated ADA (see below) in which n is an integer from 1-15. The compositions of the above Examples were taste tested by experienced flavorists and the combinations were compared to the Base. As is seen, the combinations of ADA with sweetness modifier(s) were found to have a sweeter and/or more sugar-like mouthfeel and/or less lingering sweetness and/or less licorice-like taste. The combinations of ADA with taste modifier(s) were also found to have a more sugar-like mouthfeel and/or less lingering sweetness and/or less licorice-like taste and/or less bitter and/or less astringent. The dimensions and values disclosed herein are not to be understood as being strictly limited to the exact numerical values recited. Instead, unless otherwise specified, each such dimension is intended to mean both the recited value and a functionally equivalent range surrounding that value. For example, a dimension disclosed as “40 mm” is intended to mean “about 40 mm”. While particular embodiments of the present invention have been illustrated and described, it would be obvious to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention.