SEQUENCE LISTING The text file entitled“PC_77WO_Final_ST25.txt,” created on April 10, 2018, having 15 kilobytes of data, and filed concurrently herewith, is hereby incorporated by reference in its entirety in this application.

RELATED APPLICATIONS This patent application incorporates by reference each of the following in their entirety: International Patent Application No. PCT/US2019/022581, filed on March 15, 2019;

International Patent Application No. PCT/US2019/022456, filed on March 15, 2019; US

Provisional Application No.62/806,646, filed on February 15, 2019; US Provisional Application No.62/802,111, filed on February 6, 2019; US Provisional Application No.62/771,937, filed on November 27, 2018; US Provisional Application No.62/682,461, filed on June 8, 2018;

International Patent Application No. PCT/US2018/026920, filed on April 10, 2018; US

Provisional Application No.62/644,407, filed on March 17, 2018; and US Provisional

Application No.62/644,065, filed on March 16, 2018. SUMMARY OF THE INVENTION The present invention is directed to novel stevia flavor compositions comprising a high level of rebaudioside AM (Reb AM). These compositions are flavors with modifying properties, or FMPs. An FMP is a flavor ingredient that modifies the flavor profile of a consumable product without imparting detectable sweetness to the product. Using an FMP, certain flavor notes in a consumable product can be enhanced, while other flavor notes may be suppressed. The chemical structure of Reb AM is shown in FIG.1. The high level of Reb AM is obtained in the compositions by a bioconversion process to convert certain steviol glycoside molecules into Reb AM. The compositions have a total steviol glycoside content that is greater than or equal to about 80%, preferably greater than or equal to about 90% and more preferably greater than or equal to about 95%. The Reb AM content in the composition can range from greater than 10%, or greater than 50%, preferably greater than about 65%, and more preferably greater than about 70%. In certain embodiments, the Reb AM content is about 68%, or about 72%, or about 75%. In other embodiments, the Reb AM content ranges from about 10-85%. Other levels of Reb AM content are encompassed by this invention. The ratio of Reb AM to Reb M in the stevia flavor compositions may range, on a percent dry weight basis, from about 1:1 to about 10:1, preferably from about 2:1 to about 7:1, and more preferably from about 3:1 to about 5:1. In certain embodiments, the Reb AM to Reb M dry weight ratio is about 3.7:1, or about 4.8:1, or about 4.3:1. Other percent dry weight ratios of Reb AM to Reb M in the stevia flavor composition are contemplated by this invention. The balance of the stevia flavor composition comprises other steviol glycosides, including known and unnamed steviol glycosides, found in the extract of stevia leaves. BRIEF DESCRIPTION OF THE DRAWINGS FIG.1 shows the chemical structure of rebaudioside AM. FIG.2 shows the pathways of producing rebaudioside AM and various steviol glycosides from steviol. FIG. 3 shows the biocatalytic production of rebaudioside AM from stevioside using the enzymes UGTSl2 and UGT76G1 and concomitant recycling of UDP to UDP-glucose via sucrose synthase SuSy_At. FIG.4, at the end of this document, shows the biocatalytic production of rebausioside AM from rebaudioside E using the enzyme UGT76G1 and concomitant recycling of UDP to UDP- glucose via sucrose synthase SuSy_At. FIG. 5 is a graph showing the effect of Reb AM on the flavor modification of coconut water. FIG.6 is a graph showing the effect of Reb AM on the flavor modification of a chocolate protein shake. FIG. 7 is a graph showing the effect of Reb AM on the flavor modification of vanilla cinnamon oatmilk. FIG.8 is a graph showing the effect of Reb AM on the flavor modification of strawberry jam. FIG. 9 is a graph showing the effect of Reb AM on the flavor modification of a sugar reduced lemon poppy seed muffin. FIG.10 is a graph showing the effect of Reb AM on the flavor modification of seasoned peanuts. FIG.11 is a graph showing the effect of Reb AM on the flavor modification of a Moscow mule. FIG.12 is a graph showing the effect of Reb AM on the flavor modification of corn puff cereal. DETAILED DESCRIPTION FIG.2 shows pathways of producing rebaudioside AM and various steviol glycosides from steviol. FIG. 3 shows the biocatalytic production of rebaudioside AM from stevioside using the enzymes UGTSl2 and UGT76G1 and concomitant recycling of UDP to UDP-glucose via sucrose synthase SuSy_At. FIG.4 shows the biocatalytic production of rebausioside AM from rebaudioside E using the enzyme UGT76G1 and concomitant recycling of UDP to UDP-glucose via sucrose synthase SuSy_At. As used herein, the term“SuSy_AT”, unless specified otherwise, refers to sucrose synthase having amino-acid sequence“SEQ ID 1” of the attached Sequence Listing. As used hereinafter, the term“UGTSl2”, unless specified otherwise, refers to UDP- glucosyltransferase having amino-acid sequence“SEQ ID 2” of the attached Sequence Listing. As used hereinafter, the term“UGT76G1”, unless specified otherwise, refers to UDP- glucosyltransferase having amino-acid sequence“SEQ ID 3” of the attached Sequence Listing. One bioconversion process for making the stevia flavor composition, identified as“PCS- 3028”, is described as follows:

5

Other embodiments of the process are contemplated, including the use of different reagents such as different ion-exchange and adsorption resins, different apparatus including drying apparatus, different screen sizes, and different production strains for the enzymes. One skilled in the art will understand that variations of the reagents, solvents and apparatus will adjust the reaction parameters, and the invention is not limited to this embodiment. The following Summary and Examples exemplify the use of the high Reb AM stevia flavor composition in various consumable applications, and the sweetness detection threshold determination of PCS-3028. Summary of Sensory Tests Performed With PCS-3028

1. Threshold:

50 ppm of PCS-3028 solution in water provided sweetness perception significantly lower than that of 1.5% sugar solution. Therefore we selected 50 ppm of PCS-3028 as the recognition threshold concentration. 2. Beverage:

a. Raspberry Watermelon Coconut water (PCS-3028 usage level 50 ppm). The results indicated the test sample PCS-3028 had significantly higher watermelon flavor and overall liking compared to the control samples (at 95% confidence).

b. Test sample PCS-3028 had significantly lower sweet aftertaste intensity compared to the control samples (at 90% confidence). 3. Dairy Products:

a. Chocolate Protein Shake with Reb A (PCS-3028 usage level 50 ppm). The panel found the test sample containing 50 ppm of PCS-3028 to be significantly lower bitterness, metallic note, whey protein and lower bitter aftertaste than the control (at 95% confidence).

b. The panel found the test sample containing 50 ppm of PCS-3028 to be significantly higher in cocoa flavor, dairy notes, vanilla flavor, and overall liking (at 95% confidence). 4. Imitation Dairy:

a. Vanilla Cinnamon Oat milk with Reb A (PCS-3028 usage level 50 ppm). The panel found the test sample containing 50 ppm of PCS-3028 to be significantly higher cinnamon flavor, vanilla flavor, and overall liking than the control (at 95% confidence).

b. The panel found the test sample containing 50 ppm of PCS-3028 to be significantly higher in sweet aftertaste (at 90% confidence). 5. Jams & Jellies:

a. Strawberry Fruit Prep with Reb A (PCS-3028 usage level 50 ppm). The panel found the test sample containing 50 ppm of PCS-3028 to be significantly higher cooked strawberry flavor, and overall liking than the control (at 95% confidence and 90% confidence respectively).

b. The panel found the test sample containing 50 ppm of PCS-3028 to be significantly lower in bitter aftertaste (at 90% confidence).

6. Baked Goods: a. Threshold: 150 ppm of PCS-3028 in Lemon Poppy Seed Muffin provided sweetness perception significantly lower than that of 4.0% sugar solution. Therefore we selected 150 ppm of PCS-3028 as the recognition threshold concentration. b. Lemon Poppy Seed Muffins (PCS-3028 usage level 150 ppm). The results indicated the test sample PCS-3028 had significantly higher lemon and brown flavor intensity compared to the control samples (at 95% confidence). 7. Snack Foods/Seasoning/Nut Products: a. Seasoned peanuts with Reb A (PCS-3028 usage level 50 ppm). Test sample had significantly less bitterness and lower aftertaste (sweet and bitter) than the Control sample (at 90% and 95% confidence respectively). 8. Alcoholic Beverages: a. Moscow Mule (PCS-3028 usage level 50 ppm). The results indicated the test sample PCS-3028 had significantly higher ginger flavor and alcohol intensity compared to the control samples (at 95% confidence). 9. Breakfast Cereal: a. Threshold: 150 ppm PCS-3028 in corn puff breakfast cereal provided sweetness perception significantly lower that 3.0% sugar solution. Therefore, we selected 150 ppm of PCS-3028 as the recognition threshold concentration. b. Vanilla corn puffs (PCS-3028 usage level 150 ppm). Test sample had significantly higher vanilla, brown, corn flavor and overall liking than the Control sample (95% confidence). Additionally the test sample showed higher sweet aftertaste at 90% confidence.

Example 1 Sweetness Perception

Threshold With PCS-3028

Application: Neutral Water Test #1 The sweetness perception of 1.5% sugar solution and different solutions of PCS-3028 were tested with a consumer panel and found that 50 ppm of PCS-3028 solution in water provided sweetness perception significantly lower than that of 1.5% sugar solution. Therefore we selected 50 ppm of PCS-3028 as the recognition threshold concentration.

This is a re-evaluation of the recognition threshold concentration to follow methodology outlined in section 1.4.2 of the“Guidance for the Sensory Testing of Flavorings with Modifying Properties within the FEMA GRAS™ Program”.

Example 2 Raspberry Watermelon Coconut Water With PCS-3028

Application: Non-alcoholic Beverage

SUMMARY

Thirty company employees evaluated two samples of raspberry watermelon flavored coconut water for overall acceptance and attribute intensities (sweetness, Raspberry flavor, watermelon flavor, coconut water flavor, saltiness, bitterness, and sweet aftertaste, bitter aftertaste) in two sessions. In session one, the two samples included: 1) store-bought Raspberry Watermelon Coconut Water control sample and 2) store-bought Raspberry Watermelon Coconut Water test sample containing PCS-3028. The objective of the test was to determine if the addition of PCS- 3028 affects the flavor profile of a non-alcoholic beverage. The results indicated the test sample PCS-3028 had significantly higher mango peach flavor, coconut water flavor, and overall liking compared to the control samples (at 95% confidence).

PROJECT OBJECTIVE

The project objective is to assess if the addition of stevia extract solids has an effect on key flavor attributes in various beverage applications.

TEST OBJECTIVE

The test objective is to determine if the flavor profile and overall acceptance of a Control sample of flavored coconut water differs from a Test sample of the same beverage containing PCS-3028.

RESULTS

Table 1 (below) summarizes the overall acceptance and mean attribute intensity results for each sample.

Example 2 Conclusion Thirty company employees evaluated two samples of Raspberry Watermelon flavored coconut water for overall acceptance and attribute intensities (sweetness, watermelon flavor, raspberry flavor, coconut water flavor, astringency, artificial/chemical note, bitterness, and sweet aftertaste, bitter aftertaste) in two sessions. In session one, the two samples included: 1) store-bought Raspberry Watermelon Coconut Water control sample and 2) store-bought Raspberry Watermelon Coconut Water test sample containing PCS-3028. The objective of the test was to determine if the addition of PCS-3028 affects the flavor profile of a non-alcoholic beverage. The results indicated the test sample PCS-3028 had significantly higher watermelon flavor and overall liking compared to the control samples (at 95% confidence). Test sample PCS-3028 had significantly lower sweet aftertaste intensity compared to the control samples (at 90% confidence).

Example 3 Chocolate Protein Shake With PCS-3028 Application: Milk/Dairy Product SUMMARY Thirty company employees evaluated two samples of chocolate flavored dairy protein shake for overall acceptance and attribute intensities (cocoa flavor, dairy note, whey protein, vanilla, metallic, sweetness, bitterness and aftertaste). The two samples included: 1) no sugar added “Control” sample containing 300 ppm PureCircle Reb A and 2) no sugar added“Test” sample containing 300 ppm PureCircle Reb A and 50 ppm PCS-3028. The objective of the test was to determine if the addition of PCS-3028 affects the flavor profile of a milk product. The panel found the test sample containing 50 ppm of PCS-3028 to be significantly lower bitterness, metallic note, whey protein and lower bitter aftertaste than the control (at 95% confidence) and higher in cocoa flavor, dairy notes, vanilla flavor, and overall liking (at 95% confidence). Further, there was no significant impact on sweetness intensity. PROJECT OBJECTIVE The project objective is to assess if the addition of stevia extract solids has an effect on key flavor attributes in various beverage applications. TEST OBJECTIVE The test objective is to determine if the flavor profile and overall acceptance of a control sample of dairy beverage application differs from a Test sample of the same beverage containing PCS- 3028. METHODOLOGY

SAMPLES

* Calculated with Genesis R&D version 11.4

Table 2 (below) summarizes the results.

Table 2: Effect of PCS PCS-3028 on flavor modification of Chocolate Protein shake

• The panel found the test sample containing 50 ppm of PCS-3028 to be significantly lower bitterness, metallic note, whey protein and lower bitter aftertaste than the control (at 95% confidence). • The panel found the test sample containing 50 ppm of PCS-3028 to be significantly higher in cocoa flavor, dairy notes, vanilla flavor, and overall liking (at 95% confidence). Example 3 Conclusion Thirty company employees evaluated two samples of chocolate flavored dairy protein shake for overall acceptance and attribute intensities (cocoa flavor, dairy note, whey protein, vanilla, metallic, sweetness, bitterness and aftertaste). The two samples included: 1) no sugar added “Control” sample containing 300 ppm PureCircle Reb A and 2) no sugar added“Test” sample containing 300 ppm PureCircle Reb A and 50 ppm PCS-3028. The objective of the test was to determine if the addition of PCS-3028 affects the flavor profile of a milk product. The panel found the test sample containing 50 ppm of PCS-3028 to be significantly lower bitterness, metallic note, whey protein and lower bitter aftertaste than the control (at 95% confidence) and higher in cocoa flavor, dairy notes, vanilla flavor, and overall liking (at 95% confidence). Further, there was no significant impact on sweetness intensity. Example 4 Cinnamon Vanilla Oatmilk With PCS-3028 Application: Non-Dairy/Imitation Dairy Product SUMMARY Thirty company employees evaluated two samples of cinnamon vanilla oatmilk for overall acceptance and attribute intensities (cinnamon, vanilla, oat, sweetness, bitterness and aftertaste). The two samples included: 1) no sugar added“Control” sample containing 150 ppm PureCircle Reb A and 2) no sugar added“Test” sample containing 150 ppm PureCircle Reb A and 50 ppm PCS-3028. The objective of the test was to determine if the addition of PCS-3028 affects the flavor profile of imitation dairy. The panel found the test sample containing 50 ppm of PCS-3028 to have significantly higher cinnamon, vanilla flavor and overall liking than the control (at 95% confidence). Further, there was no significant impact on sweetness intensity. PROJECT OBJECTIVE The project objective is to assess if the addition of stevia extract solids has an effect on key flavor attributes in various beverage applications. TEST OBJECTIVE The test objective is to determine if the flavor profile and overall acceptance of a control sample of imitation dairy beverage application differs from a Test sample of the same beverage containing PCS-3028. METHODOLOGY

SAMPLES

RESULTS

Table 3 (below) summarizes the results.

Table 3: Effect of PCS-3028 on flavor modification of Vanilla Cinnamon Oatmilk

● The panel found the test sample containing 50 ppm of PCS-3028 to be significantly higher cinnamon flavor, vanilla flavor, and overall liking than the control (at 95% confidence).

● The panel found the test sample containing 50 ppm of PCS-3028 to be significantly higher in sweet aftertaste (at 90% confidence). Example 4 Conclusion

Thirty company employees evaluated two samples of cinnamon vanilla oatmilk for overall acceptance and attribute intensities (cinnamon, vanilla, oat, sweetness, bitterness and aftertaste). The two samples included: 1) no sugar added“Control” sample containing 150 ppm PureCircle Reb A and 2) no sugar added“Test” sample containing 150 ppm PureCircle Reb A and 50 ppm PCS-3028. The objective of the test was to determine if the addition of PCS-3028 affects the flavor profile of imitation dairy. The panel found the test sample containing 50 ppm of PCS-3028 to have significantly higher cinnamon, vanilla flavor and overall liking than the control (at 95% confidence). Further, there was no significant impact on sweetness intensity. Example 5

Strawberry Jam/Fruit Prep With PCS-3028

Application: Jams and Jellies

SUMMARY Thirty company employees evaluated two samples of strawberry jam/fruit prep for overall acceptance and attribute intensities (strawberry, sour, sweetness, bitterness and aftertaste). The two samples included: 1) no sugar added“Control” sample containing 400 ppm PureCircle Reb A and 2) no sugar added“Test” sample containing 400 ppm PureCircle Reb A and 50 ppm PCS- 3028. The objective of the test was to determine if the addition of PCS-3028 affects the flavor profile of strawberry jam/fruit prep. The panel found the test sample containing 50 ppm of PCS- 3028 to have significantly higher cooked strawberry flavor and overall liking than the control (at 95% confidence and 90% confidence respectively). Additionally, the product had significantly lower bitter aftertaste than the control (at 90% confidence). Further, there was no significant impact on sweetness intensity.

PROJECT OBJECTIVE The project objective is to assess if the addition of stevia extract solids has an effect on key flavor attributes in various beverage applications. TEST OBJECTIVE The test objective is to determine if the flavor profile and overall acceptance of a control sample of jam and jelly application differs from a Test sample of the same beverage containing PCS-3028. METHODOLOGY

SAMPLES

50% Sugar Reduced Strawberry Fruit Prep

Table 4 (below) summarizes the results.

Table 4: Effect of PCS-3028 on flavor modification of Strawberry Fruit Prep/Jam

● The panel found the test sample containing 50 ppm of PCS-3028 to be significantly higher cooked strawberry flavor, and overall liking than the control (at 95% confidence and 90% confidence respectively).

● The panel found the test sample containing 50 ppm of PCS-3028 to be significantly lower in bitter aftertaste (at 90% confidence).

Example 5 Conclusion

Thirty company employees evaluated two samples of strawberry jam/fruit prep for overall acceptance and attribute intensities (strawberry, sour, sweetness, bitterness and aftertaste). The two samples included: 1) no sugar added“Control” sample containing 400 ppm PureCircle Reb A and 2) no sugar added“Test” sample containing 400 ppm PureCircle Reb A and 50 ppm PCS- 3028. The objective of the test was to determine if the addition of PCS-3028 affects the flavor profile of strawberry jam/fruit prep. The panel found the test sample containing 50 ppm of PCS- 3028 to have significantly higher cooked strawberry flavor and overall liking than the control (at 95% confidence and 90% confidence respectively). Additionally, the product had significantly lower bitter aftertaste than the control (at 90% confidence). Further, there was no significant impact on sweetness intensity. Example 6a

Sweetness Perception Threshold With PCS-3028 Application: Baked Goods SUMMARY The sweetness perception of 4.0% sugar solution and different solutions of PCS3028 were tested with a consumer panel and found that 150 ppm of PCS3028 in Lemon Poppy Seed Muffin provided sweetness perception significantly less than that of 4.0% sugar solution in a Lemon Poppy Seed Muffin. Additional threshold test data found for Lemon Poppy Seed Muffin provided in Appendix. METHODOLOGY

Ingredient list

Example 6b

Lemon Poppy Seed Muffin With PCS-3028 Application: Baked Goods SUMMARY To test the contribution of PCS-3028 in baked goods, lemon flavored poppy seed muffins were baked with a 50% sugar reduced formulation with Reb A as control, and sugar reduced formulation with Reb A and stevia extract (PCS-3028) as a test sample. A thirty consumer panel members evaluated two samples of lemon poppy seed muffins for different attributes (lemon flavor, vanilla flavor, brown notes, and sweet). The panel found that the test samples with PCS-3028 significantly higher lemon flavor, and brown flavor intensity than the control sample (at 95% confidence). PROJECT OBJECTIVE The project objective is to assess if the addition of PCS-3028 has an effect on key flavor attributes in baked applications. TEST OBJECTIVE The test objective is to determine if the flavor profile of a control sample of sugar reduced lemon poppy seed muffin differs from Test samples of the same muffin containing PCS-3028. SAMPLE PREPARATION

1. Grease muffin pans or line with muffin baking cups. Preheat oven to 350°F (175°C). 2. In a large mixing bowl, blend dry ingredients. Make a well in the center of the bowl. 3. Add wet ingredients and mix until smooth.

4. Pour batter evenly into prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

5. Cool in muffins in baking pan for 5 minutes then remove to a wire cooling rack.

6. Serve muffins at room temperature.

RESULTS

Table 5 (below) summarizes the overall acceptance and mean attribute intensity results for each sample.

Table 5: Mean Scores and degree of confidence (P value)

● The Test samples with PCS-3028 had significantly higher lemon flavor, and brown flavor intensity than the Control sample (95% confidence). Example 6 Conclusion

To test the contribution of PCS-3028 in baked goods, lemon flavored poppy seed muffins were baked with a sugar reduced formulation with Reb A as control, and sugar reduced formulation with Reb A and stevia extract (PCS-3028) as a test sample. A thirty consumer panel members evaluated two samples of lemon poppy seed muffins for different attributes (lemon flavor, vanilla flavor, brown notes, and sweet). The panel found that the Test samples with PCS-3028 had significantly higher lemon flavor, and brown flavor intensity than the control sample (at 95% confidence).

Example 7 Barbeque Flavored Peanut with PCS-3028 Application: Snack Food/Seasoning/Nut Product SUMMARY

Roasted Peanuts were used for testing the modification of flavor profile by the PCS-3028. The two samples included: 1) a 50%sugar reduced control sample containing Reb A, 2) a 50% reduced sugar test sample containing Reb A and PCS-3028. Thirty consumer panel members evaluated two samples of the peanuts for overall acceptance and attribute intensities (overall flavor, saltiness, sweetness, smoke flavor, spice/heat intensity, peanut flavor, chili powder flavor, bitterness and lingering sweet aftertaste intensity). The objective of the test was to determine if the addition of PCS-3028 affects the flavor profile of a savory snack food. The results indicated: ● Test sample had significantly less bitterness and lower aftertaste (sweet and bitter) than the Control sample (at 90% and 95% confidence respectively). PROJECT OBJECTIVE The project objective is to assess if the addition of stevia extract solids has an effect on key flavor attributes in various applications. TEST OBJECTIVE The test objective is to determine if the flavor profile and overall acceptance of a Control sample of barbeque flavored peanuts (containing no stevia extract solids) differs from a Test sample of the same snack food (containing stevia extract solids). METHODOLOGY

SAMPLE PREPARATION

● Mix peanuts with liquid ingredients, until peanuts are completely coated. ● Blend dry ingredients with Reb A and the test ingredient (PCS 5001). ● Add to the peanuts and mix well until they are fully coated.

● Serve at room temperature in 1 oz cups. SAMPLES

Table 6 (below) summarizes the overall acceptance and mean attribute intensity results for each sample.

Table 6: Mean Scores

● Test sample had significantly less bitterness and lower aftertaste (sweet and bitter) than the Control sample (at 90% and 95% confidence respectively).

Example 7 Conclusion Thirty consumer panel members evaluated two samples of the peanuts for overall acceptance and attribute intensities (overall flavor, saltiness, sweetness, smoke flavor, spice/heat intensity, peanut flavor, chili powder flavor, bitterness and lingering sweet aftertaste intensity). The objective of the test was to determine if the addition of PCS-3028 affects the flavor profile of a savory snack food. The results indicated Test sample had significantly less bitterness and lower aftertaste (sweet and bitter) than the Control sample (at 90% and 95% confidence respectively). Example 8

Alcoholic Beverage– Moscow Mule With PCS-3028 Application: Alcoholic Beverage

SUMMARY

Thirty company employees evaluated two samples of alcoholic beverage for overall acceptance and attribute intensities. The two samples included: 1) Moscow mule– Control and 2) Moscow Mule test sample containing PCS-3028. The objective of the test was to determine if the addition of PCS-3028 affects the flavor profile of an alcoholic beverage. The results indicated the Test sample PCS-3028 had significantly higher ginger and alcohol note compared to the control samples (at 95% confidence).

PROJECT OBJECTIVE

The project objective is to assess if the addition of stevia extract solids has an effect on key flavor attributes in alcoholic beverage applications.

TEST OBJECTIVE

The test objective is to determine if the flavor profile and overall acceptance of a Control sample of alcoholic beverage differs from a Test sample of the same beverage containing PCS-3028. METHODOLOGY

SAMPLES

Ingredient list

*Mule 20, Moscow Mule, 8% alcohol/volume

RESULTS

Table 7 (below) summarizes the overall acceptance and mean attribute intensity results for each sample.

Table 7: Mean Scores

● The results indicated the Test sample PCS-3028 had significantly higher ginger

flavor, and alcohol note compared to the control samples (at 95% confidence).

Example 8 Conclusion

Thirty company employees evaluated two samples of alcoholic beverage for overall acceptance and attribute intensities. The two samples included: 1) Moscow mule– Control and 2) Moscow Mule test sample containing PCS-3028. The objective of the test was to determine if the addition of PCS-3028 affects the flavor profile of an alcoholic beverage. The results indicated the Test sample PCS-3028 had significantly higher ginger and alcohol note compared to the control samples (at 95% confidence). Example 9

Application: Breakfast Cereal

To estimate the sweetness threshold perception of PCS-3028 in breakfast cereal, puffed corn cereal was made and sweetened with 3.0% sugar (control) or with PCS-3028 (test sample). As recommended by the FEMA Sensory guidance document, - Guidance for the Sensory Testing of Flavorings with Modifying Properties, within the FEMA GRAS™ Program, 2013 - the recognition threshold concentration was determined using 2-alternateve forced choice (2-AFC) methodology. A consumer panel (N=30) tested control (3.0% sugar) and test samples containing 150 ppm PCS- 3028 in a puffed corn cereal and found that control sample was significantly sweeter than test samples containing 150 ppm PCS-3028. Therefore, it is proposed that the average maximum level be 150 ppm of PCS-3028 for the breakfast cereal product category. Example 9a Sweetness Perception Threshold of PCS-3028 in Breakfast Cereal Application: Breakfast Cereal SUMMARY

The sweetness perception of 3.0% sugar and 150 ppms of PCS-3028 added a low sugar cereal was tested with a consumer panel and found that 150 ppm of PCS-3028 added to a low sugar cereal provided sweetness perception that was significantly less sweet than 3.0% sugar added to the low sugar cereal.

This is an evaluation of the recognition threshold concentration to follow methodology outlined in section 1.4.2 of the“Guidance for the Sensory Testing of Flavorings with Modifying Properties within the FEMA GRAS™ Program”.

Sample Preparation: The puffed corn cereal (with no added sugar or flavor) purchased from local stores and sprayed with aqueous sucrose solutions using a portable atomizer to create a fine mist while tumbling the dry cereal grains. All the samples were dried to remove the added water from the samples. About 3g of cereal was portioned into appropriately labeled blind-coded plastic 2oz soufflé cup with lids. Samples were served dry to all panelists. Example 9b Breakfast Cereal With PCS-3028

Application: Breakfast Cereal

SUMMARY

To evaluate the contribution of PCS-3028 in breakfast cereal, two vanilla flavored corn puff cereal samples were prepared and tested by a consumer panel of thirty company employees. The employee panel evaluated the samples of breakfast cereal for overall acceptance and attribute intensities (corn, vanilla, brown, sweetness, bitterness, and aftertaste). The two samples included: 1) Control of vanilla flavored corn puffs and 2) Test sample of vanilla flavored corn puffs with 150 ppm PCS-3028. The panel found the test sample containing 150 ppm of PCS-3028 to be significantly higher in corn puffs, vanilla, brown, overall liking than the control (at 95% confidence). Additionally, results showed significantly higher sweet aftertaste (at 90% confidence).

PROJECT OBJECTIVE

The project objective is to assess if the addition of stevia extract solids has an effect on key flavor attributes in various food applications.

TEST OBJECTIVE

The test objective is to determine if the flavor profile of a control sample of breakfast cereal differs from a Test sample of the same cereal containing PCS-3028.

SAMPLES

Breakfast Cereal

Corn Puff Caramel Flavored

*Arrowhead Mills brand

Bake at 200 F, 8 minutes

METHODOLOGY RESULTS

Table 8 (below) summarizes the overall acceptance and mean attribute intensity results for each sample. Table 8: Mean Scores

● The panel found the test sample containing 150 ppm of PCS-3028 to be significantly higher in corn, vanilla, brown, and overall liking than the control (at 95% confidence). ● Additionally, results showed significantly higher sweet aftertaste (at 90% confidence).

Example 9 Conclusion

To evaluate the contribution of PCS-3028 in breakfast cereal, two vanilla flavored corn puff cereal samples were prepared and tested by a consumer panel of thirty company employees. The employee panel evaluated the samples of breakfast cereal for overall acceptance and attribute intensities (corn, vanilla, brown, sweetness, bitterness, and aftertaste). The two samples included: 1) Control of vanilla flavored corn puffs and 2) Test sample of vanilla flavored corn puffs with 150 ppm PCS-3028. The panel found the test sample containing 150 ppm of PCS-3028 to be significantly higher in corn puffs, vanilla, brown, overall liking than the control (at 95% confidence). Additionally, results showed significantly higher sweet aftertaste (at 90% confidence). Although the invention and its advantages have been described in detail, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims. Moreover, the scope of the application is not intended to be limited to the particular embodiments of the invention described in the specification. As one of ordinary skill in the art will readily appreciate from the disclosure of the invention, the compositions, processes, methods, and steps, presently existing or later to be developed that perform substantially the same function or achieve substantially the same result as the corresponding embodiments described herein may be utilized according to the invention.