CN104939021A - 用于增强甜味的柚皮素及其盐 - Google Patents
用于增强甜味的柚皮素及其盐 Download PDFInfo
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- CN104939021A CN104939021A CN201510136928.7A CN201510136928A CN104939021A CN 104939021 A CN104939021 A CN 104939021A CN 201510136928 A CN201510136928 A CN 201510136928A CN 104939021 A CN104939021 A CN 104939021A
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- CN
- China
- Prior art keywords
- stevioside
- glycosides
- sweetener
- combination
- naringenin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000007625 naringenin Nutrition 0.000 title claims abstract description 59
- 150000003839 salts Chemical class 0.000 title claims abstract description 24
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Abstract
本发明提供了柚皮素及其盐用于增强甜味改性剂的甜味并减小甜味改性剂在消费品中所使用的量的用途。
Description
相关专利申请的交叉引用
本申请要求于2014年3月27日提交的申请号为No.61/970,977的美国临时专利申请的优先权，其内容通过引用全文并入本文。
背景技术
减小食品和饮料中的糖含量在食品工业中变得必要。食品和饮料制造商通常使用无热量的高强度的甜味改性剂(sweetness modifiers)，例如甜叶菊苷A(rebaudioside A，Reb A)、阿斯巴甜、糖精、糖基化的甜菊糖苷等来部分或完全代替糖。然而，这些甜味改性剂可呈现非期望的味道属性，例如甜味开始的延迟、回味苦涩以及欠缺质感(lack of body)和口感。因此，甜味调节物已经变成有价值的工具，其优化甜味改性剂的使用，获得期望的甜味强度以及减小的异味的口感。
现有技术中已经描述了甜味增强剂。例如，WO 2013/143822教导了腺苷用作某些糖的甜味增强剂；EP 2606747描述了脱氧胆酸或其衍生物用于增强消费品的甜度；WO 2013/077668描述了由酱油衍生的多糖或糖肽的甜味增强效果；WO 2012/107203教导了川皮苷或其衍生物或水合物用作甜味剂或甜味增强剂；WO 2009/023975描述了异罗汉果苷V用作甜味剂和甜味增强剂；US 2008/0242740教导了酰胺类生物碱与橙皮素和/或4-羟基二氢查尔酮的芳香组合物用于增强甜味的感觉印象；并且WO 2007/014879和WO 2007/107596分别教导了橙皮素和4-羟基二氢查尔酮用于增强甜味物质的甜味或调味品的甜味嗅觉印象。
发明内容
本发明提供了一种通过加入嗅觉有效量的柚皮素或其盐来增强甜味改性剂的甜味的方法。在某些实施方式中，所述嗅觉有效量按重量计为约50ppm至约1000ppm，优选约75ppm至约750ppm，并且更优选为约100ppm至约500ppm。
消费品包括，例如食物产品(例如饮料)、甜味剂(例如天然甜味剂或人工甜味剂)、药物组合物、膳食补充剂、营养食品、口腔卫生组合物和化妆品。所述消费品可进一步包括调味品(flavoring)。
本发明的天然甜味剂包括但不限于，例如蔗糖，果糖，葡萄糖，高果糖的玉米糖浆，包含Reb A、甜菊苷(stevioside)和甜叶菊苷D(Reb D)的纯的组分的甜叶菊(Stevia rebaudiana)组合物，木糖，阿拉伯糖或鼠李糖，以及如赤藓糖醇、木糖醇、甘露醇、山梨醇、肌醇的糖醇，以及它们的组合。本发明的人工甜味剂包括但不限于，例如阿斯巴甜、三氯蔗糖、纽甜、乙酰磺胺酸钾、糖精以及它们的组合。
调味品是向消费品提供特定的味道和/或气味的配制品。具有改性性质的调味品是所述调味品的子集。将其加入到所述消费品中，以减小异味和/或改善的整体特征(overall profile)。本发明的具有改性性质的调味品包括但不限于，例如甜叶菊组合物(stevia composition)，包括甜菊苷、甜菊双糖苷Reb A、甜叶菊苷B(Reb B)、甜叶菊苷C(Reb C)、Reb D、甜叶菊苷E(Reb E)、甜叶菊苷F(Reb F)、杜克苷A(dulcoside A)、杜克苷B、甜叶悬钩子苷(rubusoside)、α-葡萄糖基甜菊糖(α-glucosyl stevia)、果糖基甜菊糖、半乳糖基甜菊糖、β-葡萄糖基甜菊糖、赛门苷、罗汉果苷IV、罗汉果苷V、罗汉果、莫纳甜(monatin)、甘草酸、索吗甜(thaumatin)、其盐、其糖基化衍生物以及它们的组合。糖基化衍生物可通过与例如但不限于葡萄糖、果糖、半乳糖、鼠李糖、核糖、甘露糖、阿拉伯糖、海藻糖、麦芽糖、乳糖、蔗糖、芦丁糖、山梨糖、木酮糖、核酮糖、rhammulose和木糖的糖基转移反应来制备。在一个实施方式中，本发明的具有改性性质的调味品包括Reb A、Reb C、甜叶悬钩子苷、Reb D、罗汉果苷V、罗汉果、莫纳甜酸、其盐、其糖基化衍生物以及它们的组合。本发明的具有改性性质的调味品的固有甜味弱。本发明的一些其它调味品包括但不限于，例如仙茅甜蛋白(curculin)、莫内林(monellin)、马宾灵(mabinlin)、布拉齐因(brazzein)、hernandulcin、叶甜素(phyllodulcin)、菝葜苷(glycyphyllin)、根皮苷(phloridzin)、trilobtain、白元参甙(baiyunoside)、欧亚水龙骨甜素(osladin)、水龙骨皂苷A(polypodoside A)、枫杨皂苷A(pterocaryoside A)、枫杨皂苷B(pterocaryoside B)、无患子倍半萜苷(mukurozioside)、假秦艽苷I(phlomisoside I)、巴西甘草甜素I(periandrin I)、相思子三萜苷A(abrusoside A)、青钱柳苷I(cyclocarioside I)、以及它们的组合。
因此，本发明的术语“甜味改性剂”是指包括上面说明的天然甜味剂和人工甜味剂或具有改性性质的调味品的甜味剂。
发明详述
柚皮素是已知呈抗氧化活性的天然产生的物质(Heo,et al.(2004)J.Agricul.Food Chem.52(6):1520-1525)，其自身具有相对清淡的味道，仅呈现弱甜至不甜的味道。柚皮素在医疗保健中已经大量地用作药物制剂(参见美国专利No.4,297,348、6,096,364和8,846,351)。已经长期探索其在食品工业中可能的用途，但是仍存在争议。早期报道公开了其作用为减小苦味或非期望的味道的回味改性剂(参见美国公开No.2009/0004360)。然而，更新的且更详细的研究显示测试达到10ppm浓度的柚皮素呈苦味和难闻的回味，在调味上表现很差(参见美国公开No.2014/0170082)。现在意外地发现当以约50ppm至约1000ppm的浓度使用时，柚皮素增强了甜味改性剂的甜味而没有不期望的异味。因此，本发明提供了在特定的水平下使用柚皮素或其盐的方法，以增强甜味改性剂的甜味，并减小消费品中使用的甜味改性剂的量。
(2,3-二氢-5,7-二羟基-2-(4-羟苯基)-4H-1-苯并比喃-4-酮)
本发明的柚皮素可为单一的立体异构体(2S-柚皮素或2R-柚皮素)、立体异构体的混合物、单一的立体异构体的盐、立体异构体的盐的混合物或它们的混合物。此外，可从植物提取物分离和纯化本发明的柚皮素。例如，可通过合成方法、通过从头生产(de novo production)(例如在酿酒酵母(Saccharomyces cerevisiae)中)(Koopman,et al.(2012)Microbial CellFactories 11:155)、或从商业来源(例如Sigma-Aldrich)获得分离和纯化的柚皮素。
如果以植物提取物提供，则优选所述提取物富含柚皮素，以获得约15％或更大的含量，例如约15％至约95％，约60％至约95％，或约70％至约95％。除非另外规定，百分比(％)以重量计。可通过常规方法从各种植物来源获得柚皮素植物提取物，所述各种植物来源包括但不限于，例如西红柿(Yoshimura,et al.(2007)Allergol.Int.56:225-230)，柑橘属，例如酸橙(Citrusaurantium)、柚(C.grandis)、香橙(C.junos)或葡萄柚(C.paradisi)(Heo,et al.(2004)Dement.Geriatr.Cogn.Disord.17:151-157；Coffin(1971)J.Agr.Food Chem.19:513)或水薄荷(Mentha aquatica L.)(Olsen,et al.(2008)J.Ethnopharmacol.117:500-2)，或从商业来源例如Xiamen JieJing BiologyTechnology Co.,Ltd(中国厦门)(其由芸香科植物柚(Citrus paradisiMacfadyen)提供柚皮素提取物)获得。可使用例如酸解(Pulley&von Loesecke(1939)J.Am.Chem.Soc.61:175)或酶水解(Ferreira,et al.(2008)Food Technol.Biotechnol.46:146-150；Thomas,et al.(2006)J.Food Sci.23:591-98)通过化学或生物方法处理包含柚皮苷或柚皮素-7-葡萄糖苷(柚皮素的糖苷形态)的提取物，以释放糖苷配基。
柚皮素可溶解在乙醇、醚或油(橄榄油或柑橘油)以及超临界二氧化碳中，并在水溶液中微溶。因此，在一些实施方式中，柚皮素以水溶性盐提供。该盐包括当存在能够与无机碱或有机碱反应的酸性质子时形成的碱加成盐。可接受的无机碱包括但不限于，例如氢氧化钠、碳酸钠、氢氧化钾、氢氧化铝和氢氧化钙。可接受的有机碱包括但不限于，例如乙醇胺、二乙醇胺、三乙醇胺、氨基丁三醇、N-甲葡糖胺等。柚皮素的盐可通过常规方法制备，或者可商购获得。例如，Natrafu SA(Alcantarilla,Spain)提供了柚皮素的水溶性钾盐。本发明的柚皮素为柚皮素、柚皮素盐或其组合。水溶性柚皮素-氨基酸酯(Kim,et al.(2005)Bull.Korean Chem.Soc.26:2065)或与羟丙基-β-环糊精复合的柚皮素(Wen,et al.(2010)Molecules 15:4401-7；2011/0312985)也在本发明的范围内。
术语“甜味”或“甜度强度”理解为个体(例如人)所观察到或感受到的甜味感觉的相对强度，或通过品尝者(taster)检测到的甜度的程度或量，例如根据American Society for Testing Materials,Special TechnicalPublication-434:“Manual on Sensory Testing Methods,”ASTM International,West Conshohocken,PA.(1996)中描述的程序在感官评价中使用的0(无)至8(非常强)的程度。
术语“嗅觉有效量”理解为用于与甜味改性剂组合的柚皮素的量，其中，柚皮素增强了所述甜味改性剂的甜度。其嗅觉有效量可根据多种因素而变化，包括其它成分、它们的相对量和期望的嗅觉效果。可使用提供期望程度的甜度增强而不呈现异味的任何量的柚皮素。在某些实施方式中，所述嗅觉有效量以重量计为约50ppm至约1000ppm，优选约75ppm至约750ppm，更优选约100ppm至约500ppm。术语“ppm”理解为以重量计每一百万份中的一部分。
在一些实施方式中，消费品是食物产品，包括但不限于，例如水果，蔬菜，果汁，肉类产品(例如火腿、培根和香肠)，蛋制品，果汁浓缩液，明胶和明胶状产品(例如果酱、果胶、蜜饯等)，奶制品(例如冰淇淋、酸奶油以及冻果子露)，糖衣，糖浆(包括糖蜜)，玉米、小麦、黑麦、大豆、燕麦、水稻和大麦的产品，坚果仁和坚果产品，蛋糕，饼干，糖果(例如奶糖、口香糖、水果味滴剂和巧克力糖、泡泡糖、薄荷糖)，奶油，派和面包。在某些实施方式中，食物产物为饮料，包括但不限于，例如咖啡，茶，碳酸软饮料(例如COKE和PEPSI)，非碳酸软饮料和其它果汁饮料，运动饮料(例如GATORADE和酒精饮料(例如啤酒、葡萄酒和烈酒)。消费品还包括配制的产品包，例如粒状调味混合物，当与水重构时提供非碳酸饮料，速溶布丁混合物、速溶咖啡和茶、咖啡伴侣、麦乳精混合物、宠物食物、家畜饲料、烟草和烘焙用途的材料(例如用于制备面包、饼干、蛋糕、烙饼、甜甜圈等的粉状烘焙混合物)。消费品还包括含有少量或不含有蔗糖的节食或低卡路里食物和饮料。优选的消费品包括碳酸饮料。消费品进一步包括调味品，例如香草、香料和佐料,风味增强剂(例如味精)、饮食甜味剂(dietetic sweeteners)和液体甜味剂。
在其它实施方式中，消费品为药物组合物、膳食补充剂、营养食品、口腔卫生组合物或化妆品。优选的组合物为包含柚皮素、一种或多种药学可接受的赋形剂以及一种或多种发挥除甜味增强以外的生物效应的活性剂的药物组合物。这样的活性剂包括药物制剂和生物制剂，其具有不同于增强味道的活性。本领域中熟知这样的活性制剂(参见例如The Physician's DeskReference)。可根据本领域中已知的方法，例如，如Remington's PharmaceuticalSciences,Mack Publishing Co.,Easton,PA中描述，制备这样的组合物。在一个实施方式中，这样的活性剂包括支气管扩张剂、厌食剂、抗组胺药、营养补充剂、泻药、止痛药、麻醉剂、抗酸剂、H2受体拮抗剂、抗胆碱能药、止泻药、镇痛剂、止咳药、止恶心药、抗微生物剂、抗菌剂、抗真菌剂、抗病毒剂、祛痰剂、消炎药、退热剂及其混合物。在另一个实施方式中，活性剂选自：退热剂和止痛剂(例如布洛芬、对乙酰氨基酚或阿司匹林)、泻药(例如酚酞二辛基磺基琥珀酸钠)、食欲抑制剂(例如安非他明)、苯丙醇胺、盐酸苯丙醇胺或咖啡因、抗酸剂(例如碳酸钙)、止喘药(例如茶碱)、止泻剂(例如盐酸地芬诺酯)、抗肠胃气胀的制剂(例如simethecon)、偏头痛剂(例如酒石酸麦角胺)、精神性药物(例如氟哌啶醇)、解痉药或镇静剂(例如苯巴比妥)、抗运动亢奋药(抗多动症，例如甲基多巴或哌醋甲酯)、镇静剂(例如苯二氮羟嗪、眠尔通或吩噻嗪、抗组氨剂(例如阿司咪唑、马来酸比拉明(pyridamine maleate)、琥珀酸多西拉敏(doxlamine succinate)、马来酸溴苯那敏、柠檬酸苯托沙敏、盐酸氯环嗪、马来酸抗感明或酒石酸苯茚胺)、解充血药(例如盐酸苯丙醇胺)、盐酸去氧肾上腺素、盐酸伪麻黄碱、伪麻黄碱硫酸盐、重酒石酸苯丙醇胺或麻黄碱、β受体阻断剂(例如心得安)、用于戒酒的制剂(例如戒酒硫)、止咳药(例如苯佐卡因、右美沙芬、氢溴酸右美沙芬、那可丁、喷托维林柠檬酸盐和盐酸氯苯达诺)、氟补充剂(例如钠化氟)、局部抗生素(例如四环素或克林霉素)、皮质补充剂(例如强的松或脱氢皮醇)、抗痛风剂(例如秋水仙碱或别嘌呤醇)、镇痛剂(例如苯妥英钠)、抗脱水剂(例如电解质补充剂)、消毒剂(例如氯化十六烷比啶)、NSAID(例如对乙酰氨基酚)、布洛芬、萘普生、或其盐，肠胃活性剂(例如洛派丁胺和法莫替丁)、生物碱(例如磷酸可待因，硫酸可待因或吗啡)、微量元素补充剂(例如氯化钠、氯化锌、碳酸钙、氧化镁和其它碱金属盐和碱土金属盐)、维生素、离子交换树脂(例如消胆胺)、胆固醇抑制剂和降脂物质、抗心律失常药(例如N-乙酰普鲁卡因胺)和祛痰剂(例如愈创甘油醚)。膳食补充剂或营养食品的实例包括但不限于，例如用于治疗缺乏营养、创伤、手术、克罗恩病、肾脏疾病、高血压、肥胖症等的肠内营养品，以促进运动表现、肌肉增强或总体的健康或者先天性代谢缺陷(例如苯丙酮尿症)。具体地，这样的组合物可包含一种或多种的具有苦的或金属味或回味的氨基酸。这样的氨基酸包括但不限于，例如必需氨基酸，例如亮氨酸、异亮氨酸、组氨酸、赖氨酸、蛋氨酸、苯丙氨酸、苏氨酸、色氨酸、酪氨酸和缬氨酸的L同分异构体。本领域中已知口腔卫生组合物，并包括但不限于，例如牙膏和漱口剂、牙菌斑漱口水(plaque rinse)、牙线、牙科止痛药(例如ANBESOL)等。在一个实施方式中，所述口腔卫生组合物包括一种天然的甜味剂。在另一个实施方式中，口腔卫生组合物包括多于一种的天然甜味剂。在另一个实施方式中，所述口腔卫生组合物包括蔗糖和玉米糖浆，或蔗糖及阿斯巴甜。化妆品包括但不限于，例如面霜、口红、唇彩等。用在本发明中的其它合适的化妆品包括唇膏，例如CHAPSTICK或BURT'S BEESWAX润唇膏。
此外，本发明还提供了通过在消费品中包含柚皮素或其盐而增强具有改性性质的调味品的甜度并减小调味品在消费品中的使用水平的方法。在一些实施方式中，以1:1、2:1、3:1或4:1的比例使用具有改性性质的调味品与柚皮素或其盐。在一个实施方式中，本发明提供了包含嗅觉有效量的柚皮素或其盐以及减少的量的具有改性性质的调味品的消费品，以获得当仅改性性质的调味品以传统的量单独使用时相同的甜度水平。在这方面，消费品中使用的具有改性性质的调味品的量可减少至少约10％、20％、30％、40％、50％、60％、70％、80％、90％或95％，从约60％至约99％，或从约20％至约50％。
如表明，柚皮素或其盐可作为甜味增强剂用在消费品中，其保持期望的甜度，但是包含较少量的天然甜味剂或人造甜味剂。例如，通过加入柚皮素可制造出甜度与已知的碳酸软饮料相同的改良的碳酸软饮料，但具有较低的糖含量。
其它材料也可与本发明的柚皮素共同使用，以封装和/或传递增强的风味。一些熟知的材料为，例如但不限于，聚合物，低聚体，其它非聚合物(例如表面活性剂、乳化剂、脂类(包括脂肪、蜡和磷脂、有机油、矿物油、矿脂、天然油脂)，定香剂，纤维，淀粉，糖类和固体表面材料(例如沸石和二氧化硅)。
通过下面的非限制性实施例更详细地描述本发明。材料购自AldrichChemical Company，除非另外表明。
实施例I：增强蔗糖的甜度
在水中制备不同浓度的蔗糖溶液。还在水(100ppm)中制备柚皮素(AuNutra Industries Inc)溶液，并用于下面全部的实施例中。
每个测试组包含26对样品。在每对样品中，比较更高浓度的蔗糖溶液与具有与柚皮素组合的较小浓度的蔗糖溶液的甜度。结果表示为在成对的比较中评定为更甜的样品的数目，然后以95％的置信度对于双侧比较使用二项分布统计分析。下面报告了评估：
*甜度的显著差异。
柚皮素固有甜度弱，大约在0.5％的蔗糖溶液的甜度水平。然而，当与4％的蔗糖溶液组合使用时，柚皮素增强了甜度，达4.8％的蔗糖溶液的水平。这样的增强大于累加效应。因此，柚皮素对蔗糖甜度的增强是显著的，并且是意外的。
实施例II：Reb A甜度的增强
在水中制备不同浓度的Reb A溶液，并且相似地评估柚皮素甜度的增强。
*甜度的显著差异。
如上面显示，柚皮素显著地增强了Reb A的甜度。然而，增强比额外加入40ppm的Reb A所提供的增强小。
实施例III：蔗糖&Reb A组合的甜度增强
还评估了与柚皮素组合的蔗糖&Reb A对甜度的增强。
*甜度的显著差异。
如上面显示，柚皮素显著地增强了蔗糖&Reb A组合的甜度。所述增强大于通过20ppm Reb A获得的增强。
实施例IV：人工甜味剂的甜度增强
此外，分别评估了柚皮素对(i)三氯蔗糖(40ppm)、(ii)阿斯巴甜(120ppm)和(iii)乙酰磺胺酸钾(120ppm)的甜度增强。在全部检测的组中，柚皮素增强甜度，具有强烈的前味甜味(up front)。
实施例V：不同浓度的柚皮素对蔗糖甜度的增强
制备具有5％的蔗糖的Danone Non-Fat Plain Yogurt，并用作基础。向该基础加入不同量的柚皮素，以获得10～1000ppm的系列浓度的柚皮素样品。
| 样品 | 柚皮素(ppm) | 味道情况 |
| 1 | 0(基础) | 淡的甜味感觉 |
| 2 | 10 | 与基础相同 |
| 3 | 50 | 甜度提高得少 |
| 4 | 75 | 甜度提高得略大 |
| 5 | 100 | 甜度明显地提高 |
| 6 | 250 | 甜度强且浓郁 |
| 7 | 500 | 浓郁甜度，带有强烈的前味甜味 |
| 8 | 750 | 甜度强，带有明显的蜡状和白垩状 |
| 9 | 1000 | 甜度强，带有蜡状、白垩状及稍苦 |
上面的评价产生了意外的发现。样品3～9显示了柚皮素对蔗糖甜度的增强。然而，柚皮素有临界浓度。具体地，柚皮素在50ppm或更大的浓度呈现甜度增强。在1000ppm的浓度产生非期望的异味。因此，本发明做出了令人吃惊和意外的发现：柚皮素用于增强甜味，以及其使用水平的临界。
实施例VI：不同浓度的柚皮素对Reb A甜度的增强
制备Reb A水溶液(10ppm)，并用作基础。向该基础加入不同量的柚皮素，以获得10～1000ppm的一系列的浓度的柚皮素样品。
上述评价还产生了意外的发现。样品3～9显示了柚皮素增强了Reb A的甜度。相似地，仅在50ppm或更大的浓度，柚皮素呈现甜度的增强。然而，在750ppm产生非期望的异味。
Claims (20)
1.一种增强甜味改性剂的甜味的方法，包括加入嗅觉有效量的柚皮素、其盐或它们的组合的步骤。
2.根据权利要求1所述的方法，其中，所述甜味改性剂为甜味剂。
3.根据权利要求2所述的方法，其中，所述甜味剂为天然甜味剂，所述天然甜味剂选自蔗糖、果糖、葡萄糖、高果糖的玉米糖浆、甜叶菊苷A、甜菊苷、甜叶菊苷D、木糖、阿拉伯糖、鼠李糖、赤藓糖醇、木糖醇、甘露醇、山梨醇、肌醇以及它们的组合。
4.根据权利要求2所述的方法，其中，所述甜味剂为人造甜味剂，所述人造甜味剂选自阿斯巴甜、三氯蔗糖、纽甜、乙酰磺胺酸钾、糖精以及它们的组合。
5.根据权利要求2所述的方法，其中，所述甜味改性剂为具有改性性质的调味品，所述具有改性性质的调味品选自甜菊苷、甜菊双糖苷、甜叶菊苷A、甜叶菊苷B、甜叶菊苷C、甜叶菊苷D、甜叶菊苷E、甜叶菊苷F、杜克苷A、杜克苷B、甜叶悬钩子苷、α-葡萄糖基甜菊糖、果糖基甜菊糖、半乳糖基甜菊糖、β-葡萄糖基甜菊糖,赛门苷、罗汉果苷IV、罗汉果苷V、罗汉果、莫纳甜、甘草酸、索吗甜、其盐、其糖基化衍生物以及它们的组合。
6.根据权利要求5所述的方法，其中，所述具有改性性质的调味品选自甜叶菊苷A、甜叶菊苷C、甜叶悬钩子苷、甜叶菊苷D、罗汉果苷V、罗汉果、甘草酸、其盐、其糖基化衍生物以及它们的组合。
7.根据权利要求1所述的方法，其中，所述嗅觉有效量为约50ppm至约1000ppm。
8.根据权利要求1所述的方法，其中，所述嗅觉有效量为约75ppm至约750ppm。
9.根据权利要求1所述的方法，其中，所述嗅觉有效量为约100ppm至约500ppm。
10.一种甜味改性剂与嗅觉有效量的柚皮素的组合。
11.根据权利要求10所述的组合，其中，所述甜味改性剂为甜味剂。
12.根据权利要求11所述的组合，其中，所述甜味剂为天然甜味剂，所述天然甜味剂选自蔗糖、果糖、葡萄糖、高果糖的玉米糖浆、甜叶菊苷A、甜菊苷、甜叶菊苷D、木糖、阿拉伯糖、鼠李糖、赤藓糖醇、木糖醇、甘露醇、山梨醇、肌醇及它们的组合。
13.根据权利要求11所述的组合，其中，所述甜味剂为人造甜味剂，所述人造甜味剂选自阿斯巴甜、三氯蔗糖、纽甜、乙酰磺胺酸钾、糖精及它们的组合。
14.根据权利要求10所述的组合，其中，所述甜味改性剂为具有改性性质的调味品，所述具有改性性质的调味品选自甜菊苷、甜菊双糖苷甜叶菊苷A、甜叶菊苷B、甜叶菊苷C、甜叶菊苷D、甜叶菊苷E、甜叶菊苷F、杜克苷A、杜克苷B、甜叶悬钩子苷、α-葡萄糖基甜菊糖、果糖基甜菊糖、半乳糖基甜菊糖、β-葡萄糖基甜菊糖,赛门苷、罗汉果苷IV、罗汉果苷V、罗汉果、莫纳甜、甘草酸、索吗甜、其盐、其糖基化衍生物以及它们的组合。
15.根据权利要求14所述的组合，其中，所述具有改性性质的调味品选自甜叶菊苷A、甜叶菊苷C、甜叶悬钩子苷、甜叶菊苷D、罗汉果苷V、罗汉果、甘草酸、其盐、其糖基化衍生物以及它们的组合。
16.根据权利要求10所述的组合，其中，所述嗅觉有效量为约50ppm至约1000ppm。
17.根据权利要求10所述的组合，其中，所述嗅觉有效量为约75ppm至约750ppm。
18.根据权利要求10所述的组合，其中，所述嗅觉有效量为约100ppm至约500ppm。
19.一种消费品，包括甜味改性剂与嗅觉有效量的柚皮素的组合。
20.根据权利要求19所述的消费品，其中，所述甜味改性剂为具有改性性质的调味品，所述具有改性性质的调味品选自甜叶菊苷A、甜叶菊苷C、甜叶悬钩子苷、甜叶菊苷D、罗汉果苷V、罗汉果、甘草酸、其盐、其糖基化衍生物以及它们的组合，并且所述嗅觉有效量为约50ppm至约1000ppm。
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| US201461970977P | 2014-03-27 | 2014-03-27 | |
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| EP (1) | EP2923584A1 (zh) |
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| CN107048475A (zh) * | 2016-11-21 | 2017-08-18 | 云南中烟工业有限责任公司 | 一种卷烟嘴棒添加剂的制备方法及在滤嘴中的应用 |
| CN108366597A (zh) * | 2015-12-01 | 2018-08-03 | 西姆莱斯有限公司 | 物质混合物 |
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| JP6429898B2 (ja) * | 2014-05-04 | 2018-11-28 | フイルメニツヒ ソシエテ アノニムＦｉｒｍｅｎｉｃｈ Ｓａ | フレーバー付きの食品製品および飲料製品 |
| US11185096B2 (en) * | 2014-05-06 | 2021-11-30 | Dr Pepper/Seven Up, Inc. | Sweet taste improving compositions including naringenin and steviol glycosides |
| US10993466B2 (en) | 2015-04-24 | 2021-05-04 | International Flavors & Fragrances Inc. | Delivery systems and methods of preparing the same |
| EP3512625B1 (en) | 2016-09-16 | 2023-04-26 | International Flavors & Fragrances Inc. | Microcapsule compositions stabilized with viscosity control agents |
| WO2018157035A1 (en) * | 2017-02-27 | 2018-08-30 | Pepsico, Inc. | Compositions and methods for enhancing sweetness |
| AU2018249143B2 (en) | 2017-04-03 | 2023-10-19 | Suntory Holdings Limited | Method for reducing lingering sweet aftertaste |
| JP6421280B1 (ja) * | 2017-07-28 | 2018-11-07 | 太陽化学株式会社 | フラボノイド包接化合物の製造方法 |
| JP6616046B1 (ja) * | 2018-06-01 | 2019-12-04 | 太陽化学株式会社 | フラボノイド−シクロデキストリン包接化合物を含有する組成物 |
| IT202000021907A1 (it) * | 2020-09-21 | 2022-03-21 | Alessandro Lorenzo Manetti | Composizione nutraceutica polivalente |
| CN115315195A (zh) * | 2021-03-09 | 2022-11-08 | 弗门尼舍有限公司 | 羟基取代和甲氧基取代的类黄酮及其用途 |
| WO2024026225A1 (en) | 2022-07-26 | 2024-02-01 | International Flavors & Fragrances Inc. | Robust flavor emulsions |
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| US4297348A (en) | 1980-04-11 | 1981-10-27 | Rush-Hampton Industries, Inc. | Composition and method for the treatment of acne |
| KR20000019716A (ko) | 1998-09-15 | 2000-04-15 | 박호군 | 바이오플라보노이드 화합물을 포함하는 혈당 강하용 조성물 |
| DE10122898A1 (de) * | 2001-05-11 | 2002-11-14 | Haarmann & Reimer Gmbh | Verwendung von Hydroxyflavanonen zur Maskierung des bitteren Geschmacks |
| EP2368442B1 (en) | 2005-07-27 | 2014-12-17 | Symrise AG | Use of hesperetin for enhancing the sweet taste |
| BRPI0613854B1 (pt) * | 2005-07-27 | 2015-08-11 | Symrise Ag | Uso de hesperetina para reforçar o sabor doce, preparação e processo para reforçar sabor doce |
| US8435588B2 (en) * | 2005-11-23 | 2013-05-07 | The Coca-Cola Company | High-potency sweetener composition with an anti-inflammatory agent and compositions sweetened therewith |
| EP1977655B1 (de) | 2007-03-29 | 2011-05-18 | Symrise AG | Aromakompositionen von Alkamiden mit Hesperetin und/oder 4-Hydroxydihydrochalkonen und deren Salzen zur Verstärkung süßer sensorischer Eindrücke |
| CA2686930A1 (en) | 2007-05-14 | 2008-11-20 | Cadbury Adams Usa Llc | Taste potentiator compositions in oral delivery systems |
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- 2015-03-09 US US14/641,582 patent/US20150272184A1/en not_active Abandoned
- 2015-03-23 EP EP15160257.0A patent/EP2923584A1/en not_active Withdrawn
- 2015-03-26 CN CN201510136928.7A patent/CN104939021A/zh active Pending
- 2015-03-26 MX MX2015003910A patent/MX2015003910A/es unknown
- 2015-03-27 JP JP2015065795A patent/JP2015188450A/ja active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108366597A (zh) * | 2015-12-01 | 2018-08-03 | 西姆莱斯有限公司 | 物质混合物 |
| CN108366597B (zh) * | 2015-12-01 | 2022-09-02 | 西姆莱斯有限公司 | 物质混合物 |
| CN107048475A (zh) * | 2016-11-21 | 2017-08-18 | 云南中烟工业有限责任公司 | 一种卷烟嘴棒添加剂的制备方法及在滤嘴中的应用 |
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| US20150272184A1 (en) | 2015-10-01 |
| JP2015188450A (ja) | 2015-11-02 |
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| MX2015003910A (es) | 2016-01-20 |
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