CN117042628A

CN117042628A - Sweetener and flavor compositions containing terpene glycosides

Info

Publication number: CN117042628A
Application number: CN202180035574.0A
Authority: CN
Inventors: 师锦刚; 王汉生; 托马斯·爱丁伯格; 师炜瑶; 张晓锐
Original assignee: EPC Beijing Plant Pharmaceutical Technology Co ltd
Current assignee: EPC Beijing Plant Pharmaceutical Technology Co ltd
Priority date: 2020-05-19
Filing date: 2021-05-17
Publication date: 2023-11-10

Abstract

The present application relates to sweet tea derived compositions, including glycosylated compositions thereof, and maillard reaction products thereof. These compositions provide improved taste profiles and are useful as sweeteners or flavoring agents in consumer products.

Description

Sweetener and flavor compositions containing terpene glycosides

Related application

The present application claims priority from the following applications: U.S. provisional application 63/026,910 filed on day 19 and 5/2020, U.S. provisional application 63/062,645 filed on day 7 and 2/2021, all of which are incorporated herein by reference.

Technical Field

The present application relates generally to sweeteners and flavoring agents, and their use in food and beverage products.

Background

Caloric sugars are widely used in the food and beverage industry. However, the increasing trend is toward healthier alternatives, including non-caloric or low-caloric sweeteners. Popular non-caloric sweeteners include high intensity synthetic sweeteners such as aspartame (e.g., nuttrasweet, equal), sucralose (Splenda) and acesulfame potassium (also known as acesulfame K, or Ace-K), and high intensity natural sweeteners typically from plants such as stevia plants, sweet tea plants, and Lo Han Guo plants.

While non-caloric sweeteners have gained widespread use and increased popularity, many consumers are reluctant to use these products because they are generally considered to have taste profiles that are insufficient to mimic the taste profile of caloric sugars (e.g., sucrose). Accordingly, there is a need to further develop and enhance the taste characteristics of natural and synthetic sweeteners to better reproduce the taste characteristics associated with conventional sugar products, thereby enhancing consumer satisfaction.

Yaoshan sweet tea and raspberry are perennial shrubs which are naturally abundant in the south of China. The leaves of Yaoshan sweet tea, which are commonly referred to by local residents as Chinese sweet leaf tea plants, chinese blackberry or rubus, are used to make tea beverages (Chinese sweet tea) due to their intense sweetness. Rubusoside is the main sweetener or steviol glycoside found in chinese sweet leaf tea plants. At a concentration of 0.025%, its sweetness is 115 times that of sucrose, making it an ideal choice for natural sweeteners. Hot water extracts from chinese sweet tea leaves, known in japan as "sweetener extracts" or "Tien Cha", have previously been used as natural sweeteners. In addition, in europe, dried chinese sweet tea leaves have been used as a component of tea/herbal infusions.

The sweet tea plant extract contains Rubusoside (RU), steviol glycoside, and shell shirt-diterpene glycosides such as rubusoside B, G, H, I and J, which constitute various natural sweeteners. However, sweet tea extracts and purified RU often impart bitter and astringent taste when used at higher concentrations, thereby limiting their use in consumer products. Thus, there is a need to find a way to overcome the drawbacks of these products and to make them widely used in the food, beverage, pharmaceutical and cosmetic industries.

Disclosure of Invention

The present application relates to a composition comprising Rubusoside (RU), one or more rubus suavissimus components (STC), rubus suavissimus extract (STE), glycosylated rubus suavissimus components (RU), glycosylated rubus suavissimus components (GSTC), glycosylated rubus suavissimus extract (GSTE), RU, GRU, STC, GSTC, STE or maillard reaction products of GSTE (collectively ST-MRP), glycosylation products of ST-MRP (collectively G-ST-MRP), and methods of making and using such a composition to improve the taste and/or flavor of consumer products.

In one aspect, the present application relates to a composition comprising a total amount of 0.1 to 99.9wt% of one or more components selected from RU, GRU, STE, GSTE, STC, GSTC, ST-MRP and G-ST-MRP.

In some embodiments, the composition is a sweetener composition.

In some embodiments, the composition is a flavor composition.

In some embodiments, the sweetener or flavor composition comprises STE enriched in Rubusoside (RU).

In some embodiments, the sweetener or flavor composition comprises STE enriched in diterpene glycosides.

In some embodiments, the sweetener or flavor composition comprises STE comprising one or more sweet tea derived components (STC) selected from Rubusoside (RU), rubusoside (SU), steviol monoglycoside, rebaudioside a, 13-O-beta-D-glucosyl-steviol, isomers of rebaudioside B, isomers of stevioside, pani-cromet IV (Panicloside IV), shu Geluo grams of glycoside (sugeroside), enantiomer-16α, 17-dihydroxy-kaurene-19-carboxylic acid (ent-16α,17-dihydroxy-kaurane-19-oic acid), ent-13-dihydroxy-kaurane-16-en-19-carboxylic acid (ent-13-hydroxy-kaurane-16-19-oic acid), ent-kaurane-16-en-19-carboxylic acid-13-O-beta-D-glucoside (ent-kaurane-16-en-19-oic acid-13-O-beta-D-glucide), ent-16 beta, 17-dihydroxy-kaurane-3-one (ent-16 beta, 17-dihydroxy-kaurane-3-one), ent-16 alpha, 17-dihydroxy-kaurane-19-carboxylic acid, ent-16 alpha, 17-dihydroxy-kaurane-19-oic acid, ent-kaurene-16β,17-diol-3-one-17-O- β -D-glucoside (ent-kaurene-16β,17-diol-3-one-17-O- β -D-glucid), ent-16α, 17-dihydroxy-kaurene-3-one (ent-16α, 17-dihydroxy-kaurene-3-one), ent-kaurene-3α,16β,17-3-triol (ent-kaurene-3α,16β, 17-3-triol), ent-13, 17-dihydroxy-kaurene-15-en-19-oic acid, ellagic acid, gallic acid, oleanolic acid, ursolic acid, rutin, quercetin and isoquercitrin.

In some embodiments, the sweetener or flavor composition comprises STE comprising one or more rubusoside selected from the group consisting of SU-A, SU-B, SU-C1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I and SU-J.

In some embodiments, the sweetener or flavor composition comprises STE, wherein the STE is a purified RU.

In some embodiments, the sweetener or flavor composition comprises GSTE.

In some embodiments, the sweetener or flavor composition comprises GSTE enriched in glycosylated Rubusoside (RU).

In some embodiments, the sweetener or flavor composition comprises GSTE, which is rich in glycosylated diterpene glycosides.

In some embodiments, the sweetener or flavor composition comprises GSTE, wherein GSTE is a glycosylated RU.

In some embodiments, the sweetener or flavor composition comprises MRP.

In some embodiments, the sweetener or flavor composition comprises ST-MRP. In some related embodiments, the ST-MRP comprises (a) a glycosylation product of MRP of STE, and/or (b) a glycosylation product of MRP of GSTE.

In some embodiments, the sweetener or flavor composition comprises the MRP of STE. In some related embodiments, the STE is RU-rich. In some related embodiments, the STE is rich in diterpenoid glycosides. In some related embodiments, the STE comprises one or more STCs selected from RU, SU, steviol monoglycoside, rebaudioside a, 13-O-beta-D-glucosyl-steviol, isomers of rebaudioside B, isomers of stevioside, pani-cloroside IV (Panicloside IV), shu Geluo grams of glycoside (sugeroside), enantiomer-16α, 17-dihydroxy-kaurene-19-carboxylic acid (ent-16α, 17-dihydroxy-kaurene-19-oic acid), ent-13-dihydroxy-kaurene-16-en-19-carboxylic acid (ent-13-hydroxy-kaurene-16-en-19-oic acid), ent-kaurene-16-en-19-carboxylic acid-13-O-. Beta. -D-glucoside (ent-kaurene-16-en-19-oic acid-13-. Beta. -D-glucide), ent-16β, 17-dihydroxy-kaurene-3-one (ent-16β, 17-dihydroxy-kaurene-3-one), ent-16α, 17-dihydroxy-kaurene-19-carboxylic acid (ent-16α, 17-dihydroxy-kaurene-19-oic acid), ent-kaurene-16β, 17-diol-3-one-17-O-beta-D-glucoside (ent-kaurane-16beta, 17-diol-3-one-17-O-beta-D-glucoside), enantiomer-16alpha, 17-dihydroxy-kaurane-3-one, enantiomer-kaurane-3alpha, 16beta, 17-3-triol (ent-kaurane-3alpha, 16beta, 17-3-triol), enantiomer-13, 17-dihydroxy-kaurane-15-ene-19-carboxylic acid (ent-13, 17-dihydroxy-kaurane-15-en-19-oic acid), ellagic acid, gallic acid, oleanolic acid, rutin, quercetin and isoquercitrin. In some related embodiments, the STE comprises one or more rubusoside selected from the group consisting of SU-A, SU-B, SU-C1, SU-D1, SU-D2, SU-E, SU-F, SU-G, S-G, SU-H, SU-I, and SU-J.

In some embodiments, the sweetener or flavor composition comprises MRP of GSTE. In some related embodiments, the GSTE is a glycosylation product of RU-rich STE. In some related embodiments, the GSTE is a glycosylation product of STE that is rich in diterpenoid glycosides. In some related embodiments, the GSTE is a glycosylation product of STE comprising one or more STCs selected from RU, SU, steviol monoglycoside, rebaudioside A, 13-O-beta-D-glucosyl-steviol, rebaudioside B isomer, stevioside isomer, pankroroside IV (Panicloside IV), shu Geluo grams of glycoside (sugeroside), ent-16 alpha, 17-dihydroxy-kaurene-19-carboxylic acid (ent-16 alpha, 17-dihydroxy-kaurene-19-oic acid), ent-13-dihydroxy-16-alkene-19-carboxylic acid (ent-13-hydroxy-kaurene-16-en-19-oic acid), ent-kaurene-16-alkene-19-carboxylic acid, ent-16-alkene-19-carboxylic acid-13-O-beta-D-glucoside (ent-kaurene-16-en-19-ol-13-O-beta-D-glucoside), ent-16-alkene-16-hydroxy-17-hydroxy-16-alkene-16-hydroxy-6-alpha, 17-hydroxy-16-alkene-16-ene-19-oic acid, ent-16-hydroxy-alpha, 17-hydroxy-16-alkene-16-alpha, 16-hydroxy-alpha, 17-hydroxy-kaurene-19-oic acid, 17-diol-3-one-17-O-beta-D-glucoside (ent-kaurane-16beta, 17-diol-3-one-17-O-beta-D-glucoside), enantiomer-16alpha, 17-dihydroxy-kaurane-3-one, enantiomer-kaurane-3alpha, 16beta, 17-3-triol (ent-kaurane-3alpha, 16beta, 17-3-triol), enantiomer-13, 17-dihydroxy-kaurane-15-ene-19-carboxylic acid (ent-13, 17-dihydroxy-kaurane-15-en-19-oic acid), ellagic acid, gallic acid, oleanolic acid, rutin, quercetin and isoquercitrin. In some related embodiments, GSTE is a glycosylation product of STE comprising one or more rubusoside selected from the group consisting of SU-A, SU-B, SU-C1, SU-D2, SU-E, SU-F, SU-G, S-G, SU-H, SU-I, and SU-J.

Another aspect of the application relates to a consumer product comprising a total of 0.00001 to 99.9wt% of one or more components selected from RU, GRU, STE, GSTE, STC, GSTC, ST-MRP and/or G-ST-MRP.

In some embodiments, the consumable is selected from the group consisting of a beverage product, a confectionery, a condiment, a dairy product, a cereal composition, a chew composition, a tabletop sweetener composition, a pharmaceutical composition, an oral hygiene composition, a cosmetic composition, and a smoking composition.

In some embodiments, the consumer product is a beverage and the beverage comprises one or more components in an amount of 0.01 to 5000 ppm.

In some embodiments, the application provides a consumer product comprising one or more components of the application selected from RU, GRU, STE, GSTE, STC, GSTC, ST-MRP and/or G-ST-MRP. In some particular embodiments, the one or more components are present in the consumer product in a concentration range that is: 0.0001wt% to 99.9999wt%, 0.0001wt% to 75wt%, 0.0001wt% to 50wt%, 0.0001wt% to 25wt%, 0.0001wt% to 10wt%, 0.0001wt% to 5wt%, 0.0001wt% to 1wt%, 0.0001wt% to 0.5wt%, 0.0001wt% to 0.2wt%, 0.0001wt% to 0.05wt%, 0.0001wt% to 0.01wt%, 0.0001wt% to 0.005wt%, or a range formed by any two of these values.

In certain particular embodiments, the consumer product is a beverage, wherein the final concentration of the one or more components ranges from 1 to 15,000ppm.

In another aspect, the application provides a method for improving a consumer product comprising adding to the consumer product one or more components of the application selected from RU, GRU, STE, GSTE, STC, GSTC, ST-MRP and G-ST-MRP. In certain particular embodiments, the one or more components are added to the consumer product at a final concentration ranging from 0.0001wt% to 99.9999wt%, from 0.0001wt% to 75wt%, from 0.0001wt% to 50wt%, from 0.0001wt% to 25wt%, from 0.0001wt% to 10wt%, from 0.0001wt% to 5wt%, from 0.0001wt% to 1wt%, from 0.0001wt% to 0.5wt%, from 0.0001wt% to 0.2wt%, from 0.0001wt% to 0.05wt%, from 0.0001wt% to 0.01wt%, from 0.0001wt% to 0.005wt%, or a range formed by any two of these values. In a more specific embodiment, the consumer product is a beverage, wherein the one or more components are added at a final concentration ranging from 1 to 15,000ppm.

In another aspect, the application relates to a composition comprising non-RA 20 and glycosylated products of non-RA 20, including RU and GRU, other small molecule steviosides, GSG from steviosides, and the like. In some embodiments, RU is from sweet tea or stevia.

In another aspect, the application relates to stevia extracts comprising rubusoside.

In another aspect, the present application relates to stevioside compositions for use in the production of rubusoside. In some embodiments, rubusoside from stevia extract is used for glycosylation to produce a GRU.

In another aspect, the application relates to methods of modulating the taste of stevia extracts or steviol glycosides with a GRU.

In another aspect, the application relates to a GRU composition comprising a mono-, di-, tri-glycosylated RU or a mixture thereof.

In another aspect, the application relates to GSG or GRU compositions having low levels of dextrins (remaining after glycosylation).

Drawings

FIG. 1 is a schematic diagram of an exemplary time-intensity curve shown for demonstration purposes, as described in example 5.

FIGS. 2A-2D show SugarE at various concentrations of RU20, GTRU20-MRP-CA and GTRU20-MRP-HO, respectively, in tables 5-12 through 5-14 of example 5. FIG. 2E shows overall preference for RU20, GTRU20-MRP-CA, and GTRU20-MRP-HO for different SugarEs.

Fig. 3A shows the relationship between the sensory evaluation result in example 12 and the ratio of sucralose to GTRU 20. Fig. 3B shows the relationship between overall preference results and the ratio of sucralose to GTRU20 in example 12.

Fig. 4A shows the relationship between the sensory evaluation result in example 13 and the ratio of RA97 and GTRU 20. Fig. 4B shows the relationship between the overall preference result and the ratio of RA97 and GTRU20 in example 13.

Fig. 5A shows the relationship between the sensory evaluation result in example 14 and the ratio of acesulfame k and GTRU 20-MRP-HO. Fig. 5B shows the relationship between overall preference results and the ratio of acesulfame k and GTRU20-MRP-HO in example 14.

FIGS. 6A-6E show SugarE evaluations at various concentrations of RU90, GRU90-MRP-TA, GRU90-MRP-CA and GTRU20-MRP-HO, respectively, in example 15. FIG. 6F shows overall preference evaluation for RU90, GRU90-MRP-TA, GRU90-MRP-CA and GTRU20-MRP-HO at different concentrations in example 15.

Fig. 7A shows the relationship between the sensory evaluation result in example 16 and the ratio of acesulfame potassium and GRU 90. Fig. 7B shows the relationship between the overall preference result and the ratio of acesulfame k and GRU90 in example 16.

FIG. 8A shows the relationship between the sensory evaluation result in example 17 and the ratio of sucralose to GRU 90-MRP-TA. FIG. 8B shows the relationship between overall preference results and the ratio of sucralose to GRU90-MRP-TA in example 17.

FIG. 9A shows the relationship between the sensory evaluation result in example 18 and the ratio of RA97 and GRU 90-MRP-CA. FIG. 9B shows the relationship between overall preference results and the ratio of RA97 and GRU90-MRP-CA in example 18.

Fig. 10A shows a sensory evaluation of the product of example 19. Fig. 10B shows the corresponding time-intensity curve in example 19.

Fig. 11A shows a sensory evaluation of the product of example 20. Fig. 11B shows the corresponding time-intensity curve in example 20.

FIG. 12A shows time-intensity curves for three representative RM and GRU90-MRP-FTA ratios in example 21. FIG. 12B shows the relationship between overall preference results and the ratio of RM and GRU90-MRP-FTA in example 21.

FIG. 13A shows time-intensity curves for three representative RM and GRU90-MRP-FTA ratios in example 22. FIG. 13B shows the relationship between overall preference results and the ratio of RM and GRU90-MRP-FTA in example 22.

FIG. 14A shows time-intensity curves for three representative ratios of thaumatin to GRU90-MRP-FTA in example 23. FIG. 14B shows the relationship between overall preference results and the ratio of thaumatin to GRU90-MRP-FTA in example 23.

Fig. 15A shows time-intensity curves for three representative psicose and GRU90-MRP-CA ratios in example 24. FIG. 15B shows the relationship between overall preference results and ratio of psicose to GRU90-MRP-CA in example 24.

FIG. 16A shows time-intensity curves for the ratios of three representative polydextrose and GRU90-MRP-CA in example 25. FIG. 16B shows the relationship between overall preference results and the ratio of polydextrose to GRU90-MRP-CA in example 25.

FIG. 17A shows time-intensity curves for the ratios of three representative RM/RD mixtures and GRU90-MRP-FTA in example 26. FIG. 17B shows the relationship between overall preference results and ratio of RM/RD mixture and GRU90-MRP-FTA in example 26.

FIG. 18A shows time-intensity curves for three representative RM/RD/RA97 mixtures and GRU90-MRP-FTA ratios in example 27. FIG. 18B shows the relationship between overall preference results and ratio of RM/RD/RA97 mixture and GRU90-MRP-FTA in example 27.

FIG. 19 shows a comparison between theoretical calculations and experimental measurements of SE per ppm GRU90-MRP-FTA in example 28.

FIG. 20 shows a comparison between theoretical calculations and experimental measurements of SE per ppm GRU90-MRP-FTA in example 29.

FIG. 21 is a graphical representation of the stable dissolution time of GRU90-MRP-FTA and RD in various ratios as a function of time in example 30.

FIG. 22 is a graphical representation of the stable dissolution time of GRU90-MRP-FTA and RM at various ratios as a function of time in example 31.

FIG. 23A shows time-intensity curves for ratios of three representative GSS-MRP-CA and GRU90-MRP-FTA in example 32. FIG. 23B shows the relationship between overall preference results and the ratio of GSG-MRP-CA to GRU90-MRP-FTA in example 32.

FIG. 24A shows the relationship between the sensory evaluation results in example 33 and the ratios of GSG-MRP-CA and GRU90-MRP-FTA in sucralose. FIG. 24B shows the relationship between overall preference results in example 33 and the ratio of GSG-MRP-CA and GRU90-MRP-FTA in sucralose.

Fig. 25A-25F show the results of the sensory analysis in example 46. Fig. 25A shows the sweetness/time-intensity profile of thaumatin. Fig. 25B shows sweetness/time-intensity profiles of thaumatin and RU 20. Fig. 25C shows sweetness/time-intensity profiles of thaumatin and RU 90. Fig. 25D shows sweetness/time-intensity profiles of thaumatin and GRU 20. Fig. 25E shows sweetness/time-intensity profiles of thaumatin and GRU 90. Fig. 25F shows sweetness/time-intensity profiles of thaumatin and TRU 20.

FIG. 26 shows a schematic diagram of a steam distillation process for GC/MS analysis in example 47.

FIGS. 27A-27C show chromatogram 1 with RU90 (FIG. 27A) on the upper trace, GRU90 (FIG. 27B) on the middle trace, GRU90-MRP-TA (FIG. 27C) on the lower trace; each peak shows an MS-TIC mode and an MS spectrum.

28A-28C show chromatogram 2 with RU20 (FIG. 28A) on the upper trace, GRU20 (FIG. 28B) on the middle trace, GRU20-MRP-TA on the lower trace; each peak shows an MS-TIC mode and an MS spectrum.

FIG. 29 shows chromatogram 3, wherein the MS trace refers to a molar mass of 966 or less, and GRU20 shows Rub-1Glc (2 isomers) and Rub-2Glc (2 isomers).

FIG. 30 shows chromatogram 4, with UV-254nm and upper trace showing RU20 and lower trace showing GRU20 (representing phenolic acids, polyphenols).

Fig. 31A-31C show representative chromatograms of RU 20.

Fig. 32A-32D show representative chromatograms of the GRU 20.

FIGS. 33A-33D show representative chromatograms of GRU 20-MRP-TA.

FIGS. 34A-34D show representative chromatograms of GRU 20-MRP-CA.

Fig. 35A-35C show representative chromatograms of RU 90.

Fig. 36A-36D show representative chromatograms of the GRU 90.

FIGS. 37A-37D show representative chromatograms of GRU 90-MRP-TA.

FIGS. 38A-38D show representative chromatograms of GRU 90-MRP-CA.

FIGS. 39A-39D show representative chromatograms of GRU 90-MRP-HO.

Fig. 40 shows a representative chromatogram of RU20 SIM negative MS 497,335,317 (representing stevioside skeletonized with isosteviol).

Fig. 41 shows a representative chromatogram of TRU20, SIM negative MS 497,335,317 (representing stevioside skeletons of isosteviol).

Fig. 42 shows a representative chromatogram of a GRU20, SIM negative MS 497,335,317 (representing stevioside with isosteviol as a backbone).

Fig. 43 shows a representative chromatogram of TRU20, SIM negative MS 497,335,317 (representing stevioside skeletons of isosteviol).

Fig. 44 shows a representative chromatogram of RU20 positive MS 439.

Fig. 45 shows the time-intensity curve in example 48 divided into 3 phases to evaluate acidity/sweetness perception.

Fig. 46 shows sweetness/acidity perceived time intensity curves for TRU20 and GTRU20 in lemon water in example 48.

Fig. 47 shows sweetness/acidity perceived time intensity curves for RU90 and GRU90 in lemonade in example 48.

FIG. 48 shows sweetness/acidity perceived time intensity curves for GRU20-MRP-CA, GRU20-MRP-TA and GTRU20-MRP-CA in lemonade of example 48.

FIG. 49 shows sweetness/acidity perceived time intensity curves for GRU90-MRP-CA and GRU90-MRP-TA in lemonade in example 48.

Fig. 50 shows sweetness/acidity perceived time intensity curves for the brown sugar stevia (gsg+sg) -MRP, the citrus stevia (gsg+sg) -MRP, and the caramel stevia (gsg+sg) -mrp+thaumatin in lemon water in example 48.

Fig. 51 shows the sweetness/acidity perceived time intensity profile of TRU20 and GTRU20 in sugar-free finda orange juice in example 48.

Fig. 52 shows the sweetness/acidity perceived time intensity profile of RU90 and GRU90 in sugarless finda orange juice in example 48.

Fig. 53 shows sweetness/acidity perceived time intensity curves for GRU20-MRP-CA, GRU20-MRP-TA and GTRU20-MRP-CA in sugar-free finda orange juice in example 48.

Fig. 54 shows sweetness/acidity perceived time intensity curves for GRU90-MRP-CA and GRU90-MRP-TA in sugar-free finda orange juice in example 48.

Fig. 55 shows sweetness/acidity perceived time intensity curves for caramel stevia (gsg+sg) -MRP, citrus stevia (gsg+sg) -MRP, and caramel stevia (gsg+sg) -mrp+thaumatin.

FIG. 56 shows the time intensity curves of sugarless red cattle with/without GTRU20-MRP-HO and GRU90-MRP-HO of example 49.

FIG. 57 shows the time intensity profiles of vanilla turmeric beverages with/without RU90, GRU90, GTRU20-MRP-CA, and GRU90-MRP-CA of example 49.

FIG. 58 shows the time intensity profile of chocolate milk beverages with/without RU90, GRU90, GTRU20-MRP-CA, and GRU90-MRP-CA of example 49.

FIG. 59 shows the time intensity profile of chocolate beverages with/without GTRU20-MRP-CA and GRU90-MRP-CA of example 49.

FIG. 60 shows the time intensity profile of chocolate milk beverages with/without GRU90, GRU20-MRP-CA, GTRU20-MRP-CA, and GRU90-MRP-CA of example 49.

FIG. 61 shows time intensity curves for reduced sugar calicheating in example 49 with/without RU90, GRU20-MRP-CA, GTRU20-MRP-CA, and GRU 90-MRP-CA.

FIG. 62 shows the time intensity profile of sugarless cappuccino with/without RU90, GRU20-MRP-CA, GTRU20-MRP-CA and GRU90-MRP-CA of example 49.

Fig. 63 shows temporal sweetness intensity profiles of RU10, GRU10-MRP-FTA (51-01, 51-02) in example 53 based on the sweetness profile data in table 53-3.

FIG. 64 shows the temporal sweetness intensity profile of RU10, GRU10-MRP-FTA (52-01, 52-02) in a sugarreduction system in example 53.

Figures 65A and 65B show the appearance of the GSG-MRP/cannabis oil/CBD end product described in example 55.

FIG. 66A shows taste samples from example 55 with varying amounts of GSG-MRP/cannabis oil/CBD end product dissolved in water for taste. FIG. 66B shows the solubility samples from example 55 with varying amounts of GSG-MRP/cannabis oil/CBD end product dissolved in water.

FIG. 67A shows the GSG-MRP reaction product formed in example 56. Fig. 67B shows the appearance of tasting samples of the final GSG-MRP product formed at different concentrations in example 56.

FIG. 68 shows the appearance of the GSG-MRP product formed in oil in example 57.

FIG. 69 is a graphical representation of the overall preference of a commercial dairy product (67-01) containing GRU90-MRP-FTA based on the sensory evaluation results in Table 68-3 of example 68.

FIG. 70 is a graphical representation of the overall preference of samples based on the sensory evaluation results in Table 69-3 of example 69.

FIG. 71 is a graphical representation of the overall preference of samples based on the sensory evaluation results in Table 70-3 of example 70.

FIG. 72 is a graphical representation of the overall preference of GRU90-MRP-FTA in two commercial tea beverages based on the sensory evaluation results in Table 71-3 of example 71.

FIG. 73 is a graphical representation of the overall preference of test samples based on the sensory evaluation results in Table 72-3 of example 72.

FIG. 74A shows the relationship between the sensory evaluation result and the weight ratio of Siraitia grosvenorii extract and GRU90-MRP-FTA in example 73. FIG. 74B is a graphical representation of the overall preference of the sample composition based on the sensory evaluation results in Table 73-2 of example 73. FIG. 74C is a graph showing time intensity as a function of weight ratio of Siraitia grosvenorii extract to GRU90-MRP-FTA based on the data in Table 73-3 of example 73.

FIG. 75A shows the relationship between the sensory evaluation result and the weight ratio of Siraitia grosvenorii extract and GRU90-MRP-FTA in example 74. Fig. 75B is a relationship between overall preference and weight ratio of grosvenor momordica fruit extract and GRU90-MRP-FTA shown based on the sensory evaluation results in table 74-2 of example 74. FIG. 75C is a plot of time intensity as a function of weight ratio of Siraitia grosvenorii extract to GRU90-MRP-FTA shown based on the results in Table 74-3 of example 74.

FIGS. 76A-76C show Total Ion Chromatograms (TICs) of RU10, GRU10, and GRU10-MRP-FTA samples detected by SPME-GCxGC-TOF-MS in example 75, respectively.

FIGS. 77A-77C show 3D surface maps of RU10, GRU10 and GRU10-MRP-FTA samples detected by SPME-GCxGC-TOF-MS in example 75, respectively.

FIGS. 78A-78C and 79A-79C show Total Ion Chromatograms (TICs) of RU40, GRU40 and GRU40-MRP-FTA samples detected by SPME-GCxGC-TOF-MS in example 75.

FIGS. 80A-80C show Total Ion Chromatograms (TICs) of RU90, GRU90 and GRU90-MRP-FTA samples, respectively, as detected by SPME-GCxGC-TOF-MS.

FIGS. 81A-81C show 3D surface maps of RU90, GRU90 and GRU90-MRP-FTA samples detected by SPME-GCxGC-TOF-MS, respectively.

FIG. 82 is an overall preference of GSG-MRP-CA, GSG-MRP-TN, GSG-MRP-HO in commercial carbonated beverages shown based on the sensory evaluation results in Table 84-3 of example 84.

FIG. 83 is an overall preference of GSG-MRP-CA, GSG-MRP-TN, GSG-MRP-HO in a commercial flavored water beverage shown based on the sensory evaluation results in Table 85-3 of example 85.

FIG. 84 is a graph showing overall preference of GSG-MRP-CA, GSG-MRP-TN, GSG-MRP-HO in commercial fruit and vegetable juices based on the sensory evaluation results in Table 86-3 of example 86.

FIG. 85 is an overall preference of GSG-MRP-CA, GSG-MRP-TN, GSG-MRP-HO in a functional good beverage shown based on the sensory evaluation results in Table 87-3 of example 87.

Figure 86A shows a chromatogram of headspace GC/MS of ref.y0034434 lemon juice concentrate extract in example 94. FIG. 86B shows a chromatogram of liquid injection GC/MS of Ref.Y0034434 lemon juice volatile concentrate extract from example 94.

Fig. 87A shows a chromatogram of headspace GC/MS of ref.71025597 orange juice volatile concentrate extract in example 94. Fig. 87B shows a chromatogram of liquid injection GC/MS of ref.71025597 orange juice volatile concentrate extract in example 94.

FIG. 88 shows the results of sensory evaluation of GRU90-MRP prepared with different sugar donors in example 101.

FIG. 89 shows the overall preference of GRU40-MRP prepared with different weights of sugar donor, amino acid and GRU40 in example 105.

FIG. 90A shows the relationship between the sensory evaluation result and the ratio of sucralose to GRU40-MRP-FTA in example 116. FIG. 90B shows the relationship between overall preference and ratio of sucralose to GRU40-MRP-FTA in example 116.

FIG. 91A shows the relationship between the sensory evaluation results in example 117 and the ratios of GSG-MRP-CA and GRU 40-MRP-FTA. FIG. 91B shows the relationship between overall preference and the ratio of GSG-MRP-CA and GRU40-MRP-FTA in example 117.

FIG. 92A shows overall preference as a function of weight ratio of thaumatin in GRU40-MRP-CA for example 118. FIG. 92B shows the time-intensity curve of example 118 as a function of the weight ratio of thaumatin in GRU 40-MRP-CA.

FIG. 93A shows the relationship between the sensory evaluation result in example 119 and the ratio of acesulfame K and GRU 40-MRP-CA. FIG. 93B shows the relationship between overall preference and the ratio of acesulfame K to GRU40-MRP-CA in example 119.

FIG. 94A shows the relationship between the sensory evaluation result and the ratio of RA97 and GRU40-MRP-CA in example 120. FIG. 94B shows the relationship between overall preference and ratio of RA97 and GRU40-MRP-CA in example 120.

FIG. 95A shows the sensory evaluation results of example 126 as a function of the weight ratio of the mixture solution (sucralose and acesulfame K) and GRU 90-MRP-FTA. FIG. 95B shows time-intensity curves as a function of weight ratio of mixture solution (sucralose and acesulfame K) and GRU90-MRP-FTA in example 126. FIG. 95C shows overall preference as a function of weight ratio of mixture solution (sucralose and acesulfame K) and GRU90-MRP-FTA in example 126.

Figures 96A-96E illustrate the differences in various sensory property sensations of sugar-free lemon iced tea as a function of storage time at 2-4 ℃ with or without GSG-MRP-FTA (product 39-05) in example 133, including sweetness perception (figure 96B), artificial taste perception (figure 96C), flavor intensity perception (figure 96D), mouthfeel (figure 96E) and all of the above-mentioned sensory characteristics (figure 96A).

Figures 97A-97E illustrate the differences in various sensory property sensations of sugar-free lemon iced tea as a function of storage time at 20-22 ℃ in example 133 with or without GSG-MRP-FTA (product 39-05), including sweetness perception (figure 97B), artificial taste perception (figure 97C), flavor intensity perception (figure 97D), mouthfeel (figure 97E) and all of the above-mentioned sensory characteristics (figure 97A).

Figures 98A-98E illustrate the differences in various sensory characteristic sensations of sugar-free lemon iced tea of example 134, with or without the addition of GRU90-MRP-FTA (products 39-10), as a function of storage time at 2-4 ℃, including sweetness perception (figure 98B), artificial taste perception (figure 98C), flavor intensity perception (figure 98D), mouthfeel (figure 98E), and all of the above-mentioned sensory characteristics (figure 98A).

Figures 99A-99E illustrate the differences in various sensory property sensations of sugar-free lemon iced tea of example 134, with or without the addition of GRU90-MRP-FTA (products 39-10), as a function of storage time at 20-22 ℃, including sweetness perception (figure 99B), artificial taste perception (figure 99C), flavor intensity perception (figure 99D), mouthfeel (figure 99E), and all of the above-mentioned sensory characteristics (figure 99A).

Figures 100A-100E illustrate the differences in various sensory characteristic sensations of sugar-free orange juice flavored soft drinks of example 135, with or without the addition of GSG-MRP-FTA (product 39-05), as a function of storage time at 2-4 ℃, including sweetness perception (figure 100B), artificial taste perception (figure 100C), flavor intensity perception (figure 100D), mouthfeel (figure 100E), and all of the above-mentioned sensory characteristics (figure 100A).

Fig. 101A-101E illustrate the differences in various sensory property sensations of sugar-free orange juice flavored soft drinks of example 135, with or without the addition of GSG-MRP-FTA (products 39-05), as a function of storage time at 20-22 ℃, including sweetness perception (fig. 101B), artificial taste perception (fig. 101C), flavor intensity perception (fig. 101D), mouthfeel (fig. 101E), and all of the above-mentioned sensory characteristics (fig. 101A).

Fig. 102A-102E illustrate the differences in various sensory characteristic sensations of sugar-free orange juice flavored soft drinks of example 136, with or without the addition of a GRU90-MRP-FTA (products 39-10), as a function of storage time at 2-4 ℃, including sweetness perception (fig. 102B), artificial taste perception (fig. 102C), flavor intensity perception (fig. 102D), mouthfeel (fig. 102E), and all of the above-mentioned sensory characteristics (fig. 102A).

Fig. 103A-103E illustrate the differences in various sensory property perceptions of sugar-free orange juice flavored soft drinks of example 136, with or without the addition of GRU90-MRP-FTA (products 39-10), as a function of storage time at 20-22 ℃, including sweetness perception (fig. 103B), artificial taste perception (fig. 103C), flavor intensity perception (fig. 103D), mouthfeel (fig. 103E), and all of the above-mentioned sensory characteristics (fig. 103A).

Figures 104A-104E illustrate the differences in various sensory property perceptions of the reduced-sugar soft drink with raspberry elderberry flavor of example 137 with or without GSG-MRP-FTA (product 39-05) as a function of storage time at 2-4 ℃, including sweetness perception (figure 104B), artificial taste perception (figure 104C), flavor intensity perception (figure 104D), mouthfeel (figure 104E), and all of the above-mentioned sensory characteristics (figure 104A).

Figures 105A-105E illustrate the differences in various sensory property perceptions of the reduced-sugar soft drink with raspberry elderberry flavor of example 137 with or without GSG-MRP-FTA (product 39-05) as a function of storage time at 20-22 ℃, including sweetness perception (figure 105B), artificial taste perception (figure 105C), flavor intensity perception (figure 105D), mouthfeel (figure 105E), and all of the above-mentioned sensory characteristics (figure 105A).

Figures 106A-106E illustrate the differences in various sensory property perceptions of the reduced-sugar soft drink with raspberry elderberry flavor of example 138 with or without the addition of GRU90-MRP-FTA (products 39-10) as a function of storage time at 2-4 ℃, including sweetness perception (figure 106B), artificial taste perception (figure 106C), flavor intensity perception (figure 106D), mouthfeel (figure 106E) and all of the above-mentioned sensory characteristics (figure 106A).

FIGS. 107A-107E illustrate the differences in various sensory property perceptions of reduced-sugar soft drinks with raspberry elderberry flavor of example 138 with or without GRU90-MRP-FTA (products 39-10) as a function of storage time at 20-22℃, including sweetness perception (FIG. 107B), artificial taste perception (FIG. 107C), flavor intensity perception (FIG. 107D), mouthfeel (FIG. 107E), and all of the above-mentioned sensory characteristics (FIG. 107A).

Fig. 108A shows a chromatogram of MRP prepared in example 144 at 120 ℃ with alanine, glucose, and stevia extract samples 1-4 in phosphate buffer ph=7.8 over 2.5 hours.

FIG. 108B shows a chromatogram of example 144 with a peak of 15-17min, associated with an extracted heating sugar of M/z=198, which represents alapyridine [ M+H+] ⁺ )。

FIG. 108C shows a chromatogram of example 144 with a peak of 17.8min, associated with heating sugar, where M/z 198= [ M+H ] +] ⁺ ,m/z 216＝[M+H2O+H+] ⁺ ,m/z 152＝[M-46[CO ₂ H ₂ ]+H+] ⁺ UV-spectral peak at 17.5 min.

Fig. 108D shows a chromatogram of example 144 with an ultraviolet-visible spectrum similar to that published for alapyridine.

Fig. 109A shows an exemplary chromatogram of a SIM trace with m/z=797 in example 145, representing Amadori product corresponding to arginine+rubusoside. Fig. 109B shows the corresponding mass spectrum with m/z=797 and fragments representing Amadori products corresponding to arginine+rubusoside in example 145.

Fig. 109C shows an exemplary chromatogram of a SIM trace with m/z=248 in example 145, representing Amadori product corresponding to valine+xylose. Fig. 109D shows an exemplary chromatogram of a SIM trace with m/z=248 in example 145, with fragments representing Amadori products corresponding to arginine+rubusoside.

Fig. 110A shows a time-intensity profile of vanilla flavor in yogurt (4.5% sugar) in example 146, with or without GSG-MRP-CA (200 ppm) added, and flavor Recognition Time (RT) [ mean ± standard deviation ].

FIG. 110B shows a time-intensity profile of vanilla flavor in yogurt (4.5% sugar) in example 146, with or without GRU90-MRP-CA (39-10 in example 39) (200 ppm), and flavor Recognition Time (RT) [ mean.+ -. Standard deviation ].

FIG. 111A shows a time-intensity profile of cola flavor in a sugarless beverage (sucralose) of example 146, with or without the addition of GSG-MRP-CA (200 ppm), and flavor Recognition Time (RT) [ mean.+ -. Standard deviation ].

FIG. 111B shows a time-intensity profile of cola flavor in a sugarless beverage (sucralose) of example 146, with or without the addition of GRU90-MRP-CA (200 ppm), and flavor Recognition Time (RT) [ mean.+ -. Standard deviation ].

FIG. 111C shows a time-intensity profile of cola flavor in sugarless beverage (sucralose) of example 146, with or without the addition of GRU90-MRP-FTA (39-10 in example 39) (200 ppm), and flavor Recognition Time (RT) [ mean.+ -. Standard deviation ].

FIG. 112A shows a time-intensity profile of lemon flavor in water in example 146 with or without GSG-MRP-CA (200 ppm), and flavor Recognition Time (RT) [ mean.+ -. Standard deviation ].

FIG. 112B shows a time-intensity profile of lemon flavor in water in example 146 with or without GRU90-MRP-CA (200 ppm), and flavor Recognition Time (RT) [ mean.+ -. Standard deviation ].

FIG. 112C shows a time-intensity profile of lemon flavor in water in example 146 with or without GRU90-MRP-FTA (39-10 in example 39) (200 ppm), and flavor identification time (RT) [ mean.+ -. Standard deviation ].

FIG. 113A shows the relationship between the sensory evaluation result in example 147 and the ratio of RA97 and GRU90-MRP-FTA (131-01 in example 131). FIG. 113B shows the relationship between overall preference in example 147 and the ratio of RA97 and GRU90-MRP-FTA (131-01 in example 131).

Fig. 114A shows the results of sensory evaluation of product compositions containing mixtures of GSTV85 and GRU90 in different proportions in example 153. FIG. 114B shows the overall preference of the product composition of FIG. 114A.

FIG. 115A is a graph showing the results of sensory evaluation of GSG-MRP-FTA/GRU90-MRP-FTAs (154-01 to 154-04 in example 154) in 400ppm RA75/RB15 (154-01 to 154-04 in example 154) solution in example 155. FIG. 115B shows a bar graph of overall preference for GSG-MRP-FTA/GRU90-MRP-FTAs in example 155 (154-01 to 154-04 in example 154) in 400ppm RA75/RB15 (154-01 to 154-04 in example 154) solution.

FIG. 116A shows a bar graph of the sensory evaluation results in display table 156-2 in example 156. FIG. 116B shows a bar graph of overall preference in table 156-2 in example 156.

FIG. 117A shows a graph of the sensory evaluation results of GRU90-MRP-FTA (157-01 to 157-05 in example 157) in 400ppm RA75/RB15 solution shown in example 158. FIG. 117B shows a bar graph of overall preference for GRU90-MRP-FTA in example 158 (157-01 to 157-05 in example 157) in 400ppm RA75/RB15 solution.

FIG. 118A shows a bar chart of the sensory evaluation results in the display table 161-2 in example 161. FIG. 118B shows a bar graph of overall preference for samples in Table 161-2 in example 161.

FIG. 119 shows a bar graph of example 167 showing the bitterness and overall preference of GRU90-MRP-FTA (39-01 in example 39) in salad.

Fig. 120A illustrates the sweetness and aftertaste profile as a function of time in example 170. FIG. 120B shows the sweetness profile of GRU90-MRP-PLTA as a function of time in example 170 (168-01 in example 168). Fig. 120C shows the sweetness profile of GSG-MRP-PLTA as a function of time in example 170 (168-02 in example 168).

Detailed Description

I. Definition of the definition

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. All publications and patents mentioned herein are expressly incorporated herein by reference in their entirety for all purposes to the same extent as if each individual publication was specifically and individually indicated to be incorporated by reference and were set forth in its entirety herein for all purposes to which this disclosure was specifically and individually indicated to be relevant to the invention. All references cited in this specification will be used as representing the state of the art. Nothing herein is to be construed as an admission that the invention is not entitled to antedate such disclosure by virtue of prior invention.

In the description and claims, the terms "comprising" and "including" are open-ended terms, and should be interpreted to mean "including, but not limited to. These terms include the more restrictive terms "consisting essentially of and" consisting of.

It must be noted that, in the specification and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Furthermore, the terms "a" (or "an"), "one or more," "at least one," and "at least one" can be used interchangeably; the terms "comprising," "including," "characterized by," and "having" are used interchangeably. In addition, unless specified to the contrary (e.g., molar ratio, weight to volume (w/v), etc.), any reactant concentrations described herein should be considered to be described in terms of weight ratios (w/w).

The term "glycoside" as used herein refers to a molecule in which a sugar (the "glycosyl" portion or "glycosyl component" of a glycoside) is bound to a non-sugar (the "non-glycosyl" portion or "non-glycosyl component") via a glycosidic linkage.

The terms "steviol glycoside" and "SG" are used interchangeably to refer to steviol glycosides, diterpenoid compounds of formula I, in which one or more sugar residues are attached to a steviol compound of formula I.

Steviol glycosides also include steviol isomers (isosteviol) and steviol derivatives as shown in formula II below, such as 12 alpha-hydroxysteviol and 15 alpha-hydroxysteviol.

The term "glycosidic bond" refers to a chemical bond or type of chemical bond (aglycone) formed between the anomeric hydroxyl group of a sugar or sugar derivative (glycoside) and the hydroxyl group of another sugar or non-sugar organic compound, such as alcohol. The reducing end of the di-or polysaccharide is towards the last end anomeric carbon of the structure and the ends are in opposite directions.

For example, the glycosidic bond in steviol and isosteviol involves a hydroxyl group on the carbon atom of sugar number 1 (the so-called anomeric carbon atom) and a hydroxyl group in the C19 carbonyl group of steviol or isosteviol constituting the so-called O-glycoside or glucoside ester. Other glycosidic linkages may be formed on the hydroxyl group at C13 of steviol or on the hydroxyl oxygen at C16 of isosteviol. Bonds at the carbon atoms at the C1, C2, C3, C6, C7, C11, C12 and C15 positions of steviol and isosteviol produce C-glycosides. In addition, C-glycosides can also be formed at the 2-methyl groups at the C18 and C20 positions of steviol and isosteviol.

The sugar moiety may be selected from any sugar having 3 to 7 carbon atoms, derived from dihydroxyacetone (ketose) or glyceraldehyde (aldose). The saccharides may be in the form of open chains, or may be in the form of rings, such as D-or L-enantiomers and alpha-or beta-conformations.

Taking glucose as an example, representative structures of possible sugar conformations include D-glucopyranose and L-glucopyranose, where the position 1 is the critical alpha-or beta-conformation.

Steviol glycosides suitable for use in the sweetener or flavor compositions of the application include one or more glycosylated compounds having a structure shown in table a.

Table A positions on sugar molecule where steviol/isosteviol may be linked

Stevia plants contain varying percentages of a variety of different SGs. The phrase "steviol glycosides" is well known in the art and is intended to include both the major and minor components of stevia rebaudiana. These "SGs" include: such as stevioside, steviolbioside, rebaudioside A (RA), rebaudioside B (RB), rebaudioside C (RC), rebaudioside D (RD), rebaudioside E (RE), rebaudioside F (RF), rebaudioside M (RM), rebaudioside O (RO), rebaudioside H (RH), rebaudioside I (RI), rebaudioside L (RL), rebaudioside N (RN), rebaudioside K (RK), rebaudioside J (RJ), rebaudioside U, rubusoside, dulcoside A (DA), and the substances listed in tables A and B, or mixtures thereof.

The terms "rebaudioside a", "Reb-a" and "RA" as used in the present application refer to equivalent terms of the same molecule. The same applies to all letters of rebaudioside, except for rebaudioside U, which may be referred to as Reb-U or Reb U, but cannot be referred to as RU, so as not to be confused with rubusoside, also referred to as RU.

SG can be classified into three types according to the type of sugar (i.e., glucose, rhamnose/deoxyribose, xylose/arabinose), SG is classified into (1) SG containing glucose; (2) SG containing glucose and a rhamnose or deoxyribose moiety; and (3) SG containing glucose and one xylose or arabinose moiety. Steviol glycosides for use in the present application are not limited in their origin or source. Steviol glycosides may be extracted from stevia leaves, may be synthesized enzymatically, may be synthesized chemically, or may be produced by fermentation.

Specific examples of steviol glycosides include, but are not limited to, the compounds listed in table B and isomers thereof. Steviol glycosides for use in the present application are not limited in their origin or source. Steviol glycosides may be extracted from stevia plants, sweet tea leaves, may be synthesized enzymatically, may be synthesized chemically, or may be produced by fermentation.

Table B exemplary steviol glycosides

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Legend: SG-1 to 16: SG without specific name; SG-Unk1-6: SG without detailed structural evidence; gle: glucose; rha: rhamnose; xyl: xylose; ara: arabinose.

The term "Glycosylated Steviol Glycoside (GSG)" refers to a molecule: (1) Contains an SG backbone and one or more additional sugar residues, and (2) is artificially produced by enzymatic conversion, fermentation or chemical synthesis.

The terms "ST plant", "chinese sweet tea plant", "sweet tea plant", and "sweet tea plant" refer to sweet tea plants, which are used interchangeably.

The term "Sweet Tea Extract (STE)" refers to an extract obtained from the whole ST plant, in the aerial part of the ST plant, in the leaves of the ST plant, in the flowers of the ST plant, in the fruits of the ST plant, in the seeds of the ST plant, in the roots of the ST plant, in the branches of the ST plant and/or in any other part of the ST plant. It should also be appreciated that the Sweet Tea Extract (STE) may be purified and/or separated into one or more Sweet Tea Components (STC).

The term "Sweet Tea Component (STC)", refers to a component in STE. STC, such as rubusoside, may be purified from a natural source, produced chemically or enzymatically (e.g., converted from stevioside with glycosyl hydrolase, thermophilic thermolactase, A. Niger hesperidin enzyme, or any other type of enzyme), or produced by fermentation. Examples of STCs include, but are not limited to: rubusoside (RU), rubusoside (SU), steviol monoglycoside, rebaudioside A, 13-O-beta-D-glucosyl-steviol, rebaudioside B isomer, stevioside isomer, pani-crotin IV (Panicloside IV), su Ge wintergreen glycoside (sugeroside), enantiomer-16α, 17-dihydroxy-kaurene-19-carboxylic acid (ent-16α, 17-dihydroxy-kaurene-19-oic acid), enantiomer-13-hydroxy-16-ene-19-carboxylic acid (ent-13-hydroxy-kaurene-16-en-19-oic acid), enantiomer-kaurene-16-ene-19-carboxylic acid-13-O-beta-D-glucoside (nt-kaurene-16-en-19-oic-13-O-beta-D-glucoside), enantiomer-16 beta, 17-dihydroxy-kaurene-3-17-hydroxy-16-ene-19-carboxylic acid (ent-17-hydroxy-16-ene-19-oic acid), enantiomer-13-O-beta-D-glucoside (nt-kaurene-16-19-ene-13-hydroxy-beta-kaurene-17-D-glucoside), enantiomer-16-hydroxy-6-ene-19-oic acid (ent-16-hydroxy-17-ene-19-oic acid), 17-diol-3-one-17-O-beta-D-glucide), enantiomer-16α, 17-dihydroxy-kauri-3-one (ent-16α, 17-dihydroxy-kauri-3-one), enantiomer-kauri-3 α,16β,17-3-triol (ent-kauri-3 α,16β, 17-3-triol), enantiomer-13, 17-dihydroxy-kauri-15-ene-19-carboxylic acid (ent-13, 17-dihydroxy-kauri-15-en-19-oic acid), ellagic acid, gallic acid, oleanolic acid, ursolic acid, rutin, quercetin and isoquercitrin. Examples of rubusoside (SUs) include, but are not limited to, SU-A, SU-B, SU-C1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I, and SU-J.

The term "rubusoside (STG)" refers to a glycoside derived from a sweet tea plant or a glycoside known to be present in a sweet tea plant. Examples of STGs include, but are not limited to, rubusoside, such as SU-A, SU-B, SU-C1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I and SU-J, steviolmonoside, rebaudioside A, 13-O-beta-D-glucosyl-steviol, isomers of rebaudioside B, isomers of stevioside, pannicoloside IV (panicloside IV) and Shu Geluo g of glycosides (sugeroside). Some STGs, such as rubusoside, may also be present in stevia plants, also a Steviol Glycoside (SG).

The term "non-stevia sweet tea component (NSTC)" refers to STC that is not present in naturally occurring stevia plants. Examples of NSTCs include, but are not limited to, rubusoside.

The term "rubusoside" refers to a group of kaurane diterpene glycosides that can be isolated from the leaves of Yaoshan sweet tea. Examples of rubusoside include, but are not limited to, SU-A, SU-B, SU-C1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I, and SU-J. The chemical structures of some rubusoside are shown in tables 47-7.

The terms "rubusoside" or "RU" are used interchangeably and refer to steviol glycosides in which all carboxyl and tertiary allylic hydroxyl groups of steviol have been converted to their corresponding β -D-glucosides. Rubusoside can be extracted from natural sources (e.g. leaves of sweet tea), produced by chemical or enzymatic processes or produced by fermentation. The structure of rubusoside is shown in formula III:

The acronym "RUx" as used in the present application is used to refer to sweet tea extract (ST-E) as defined by its RU concentration. More specifically, unless otherwise specified, the acronym "RUx" refers to a sweet tea extract (ST-E) wherein the content of Rubusoside (RU) contained is ≡x% and < (x+10)%, wherein, for example, the acronym "RU100" refers specifically to pure RU; the acronym "RU99.5" refers specifically to compositions having RA content of > 99.5 wt.% but <100 wt.%; the acronym "RU99" refers specifically to compositions having an RU content of > 99wt% but <100 wt%; the acronym "RU98" refers specifically to compositions having an amount of RU > 98wt% but <99 wt%; the acronym "RU97" refers specifically to compositions having an amount of RU of > 97wt% but <98 wt%; the acronym "RAU95" refers specifically to compositions having RU content ∈95% by weight or more but < 97% by weight; the acronym "RU85" refers specifically to compositions having an RU content of > 85wt% but <90 wt%; the acronym "RU75" refers specifically to compositions having an amount of RU of > 75wt% but <80 wt%; the acronym "RU65" refers in particular to compositions having an RU content of > 65wt% but <70 wt%; the acronym "RU20" refers specifically to compositions having an amount of RU of 15% by weight or more but 30% by weight or less. Sweet tea extracts include, but are not limited to, RU10, RU20, RU30, RU40, RU50, RU60, RU80, RU90, RU95, RU97, RU98, RU99, RU99.5, or any integer defining a lower limit for RU wt%.

The term "purified RU" refers to RU formulations comprising at least 50% RU by weight. The purified RU may be prepared from natural sources, such as stevia extract or sweet tea extract, or produced by chemical or enzymatic methods, or fermentation. In some embodiments, the term "purified RU" refers to an RU formulation comprising at least 60%, 70%, 80%, 85%, 90%, 95%, 96%, 97%, 98% or 99% RU by weight.

The term "RU-rich" refers to RU formulations comprising at least 5% RU by weight. The RU-rich may be prepared from natural sources, such as stevia extract or sweet tea extract, or produced by chemical or enzymatic processes, or fermentation. In some embodiments, the term "RU-rich" refers to RU formulations comprising at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% RU by weight.

The term "non-RU STC" or "non-RU STG" refers to an STC or STG that is not RU. The non-RU STC or non-RU STG may be purified from natural sources or produced by chemical or enzymatic or fermentation methods. The non-RU STC may be a volatile compound or a non-volatile compound.

The term "terpene" refers to a broad class of organic hydrocarbon molecules that are classified according to the number of isoprene units in the molecule. While terpenoids are sometimes used interchangeably with "terpenes," terpenoids (or isoprenoids) are modified terpenes because they contain additional functional groups, typically oxygen-containing. The term "terpene" includes the hemiterpenes (isoprene, single isoprene units), monoterpenes (two isoprene units), sesquiterpenes (three isoprene units), diterpenes (four isoprene units), sesquiterpenes (five isoprene units), triterpenes (six isoprene units), diterpenes (seven isoprene units), tetraterpenes (eight isoprene units) and polyterpenes (long chains of many isoprene units).

The term "terpenoid" refers to a broad class of organic molecules derived from terpenes, more specifically five carbon-carbon isoprenoid units, which are assembled and modified in various ways and grouped according to the number of isoprenoid units used in the group members. While terpenoids are sometimes used interchangeably with "terpenes," terpenoids (or isoprenoids) are modified terpenes because they contain additional functional groups, typically oxygen. Similar to the nomenclature of terpenes, the term "terpenoid" includes semi-terpenes, mono-terpenes, sesquiterpenes, di-terpenes, ester terpenes, triterpenes, tetraterpenes and polyterpenes.

The terms "terpene glycosides" and "terpene sweeteners" refer to compounds having a terpene glycoside moiety linked to glycine through a glycosidic bond. Terpene glycosides include, but are not limited to, diterpene glycosides, such as steviol glycosides and rubusoside, and triterpene compounds, such as mogrosides.

Typical diterpene glycosides (and extracts thereof) from sweet tea (Rubus suavissimus) include steviol glycosides, e.g., rubusoside, steviolmonoside, rebaudioside a, isomers of rebaudioside B, isomers of stevioside, and laurane-type diterpene glycosides found in sweet tea plants, e.g., sweetener B (SU-B), SU-G, SU-H, SU-I, and SU-J. Additional SUs include bitter tasting rubusoside, e.g., SU-C1, SU-D2, SU-F, and tasteless rubusoside, e.g., SU-D1 and SU-E.

Typical triterpene glycosides from plants or extracts (also known as Luo Han Guo or swingle) of Momordica grosvenori (Siraitia grosvenorii) include mogroside, mogroside II, mogroside IIB, mogroside II E, mogroside III A2, mogroside IV mogroside V, mogroside VI, neomogroside, mogroside sialic acid I, 7-oxamogroside II E, 11-oxamogroside A1, 11-deoxymogroside III, -oxamogroside IVA, 7-oxamogroside V, 11-oxamogroside V, and the like.

The term "Glycosylated Sweet Tea Extract (GSTE)" refers to STE subjected to an exogenous glycosylation process. GSTE may be produced artificially by enzymatic conversion or fermentation. It is understood that the glycosylation product of STE may contain unreacted starting materials. For example, GSTE may contain glycosylated sweet tea components, unreacted sweet tea components, and unreacted sugar donors such as maltodextrin.

The term "glycosylated sweet tea fraction (GSTC)" refers to STC that has undergone an exogenous glycosylation process. GSTC may be produced artificially by enzymatic conversion, fermentation or chemical synthesis.

The term "glycosylated rubusoside (GSTG)" refers to a molecule: (1) Containing an STG backbone and one or more other sugar residues, and (2) artificially produced by enzymatic conversion, fermentation or chemical synthesis.

The term "glycosylated non-stevia sweet tea component (GNSTC)" refers to NSTC that has undergone an exogenous glycosylation process. GNSTC may be produced artificially by enzymatic conversion, fermentation or chemical synthesis.

The term "glycosylated non-stevia rebaudiana rubusoside (GNSTG)" refers to a molecule: (1) Containing an NSTG backbone and one or more other sugar residues, and (2) produced artificially by enzymatic conversion, fermentation or chemical synthesis.

The terms "glycosylated rubusoside", "glycosylated RU" and "GRU" are used interchangeably and refer to a molecule having a RU backbone (as shown in formula III, having a molecular weight of 641) and additional sugar units added during the glycosylation reaction under artificial conditions. GRUs include, but are not limited to, molecules having an RU backbone and 1-50 additional sugar units. The term "sugar unit" as used herein refers to a monosaccharide unit.

Examples of monoglycosylated RU include, but are not limited to, the molecules listed in table C below.

Single glycosylated forms of Table C RU

The terms "glycosylated rubusoside", "glycosylated SU" and "GSU" are used interchangeably and refer to exogenously glycosylated rubusoside.

The term "enzymatic method" as used herein refers to a method which is carried out under the catalysis of an enzyme, in particular a glycosidase or glycosyltransferase. The process may be carried out in the presence of the glycosidase or glycosyltransferase in isolated (purified, enriched) or crude form.

The term "Glycosyltransferase (GT)" refers to an enzyme that catalyzes the formation of a glycoside from a glycosidic bond. The term "glycosyltransferase" as used herein also includes variants, mutants and enzymatically active portions of glycosyltransferases. Likewise, the term "glycosidase" also includes variants, mutants and enzymatically active portions of glycosidases.

The term "monosaccharide" as used herein refers to a single unit of polyhydroxyaldehyde that forms an intramolecular hemiacetal whose structure comprises a six-membered ring having five carbon atoms and one oxygen atom. Monosaccharides may exist in different diastereoisomeric forms, for example the alpha or beta isomer and the D or L isomer. An "oligosaccharide" consists of a short chain of covalently linked monosaccharide units. Oligosaccharides include disaccharides comprising two monosaccharide units, and trisaccharides comprising three monosaccharide units. "polysaccharides" consist of long chains of covalently linked monosaccharide units.

The acronym "G-X" refers to the glycosylation product of composition X, i.e., the product prepared during the enzymatic glycosylation process starting with X and one or more sugar donors. For example, G-ST-MRP refers to the glycosylation product of ST-MRP, and G- (RU20+RB8) refers to the glycosylation product of a mixture of RU20 and RB 8.

The term "Maillard reaction" as used herein refers to a non-enzymatic reaction of (1) one or more reducing and/or non-reducing sugars and (2) one or more amine donors at elevated temperatures, wherein the non-enzymatic reaction produces Maillard reaction products and/or flavoring agents. Thus, this term is used unconventionally because it applies to the use of non-reducing sweeteners as substrates, which heretofore have not been considered substrates for the Maillard reaction.

The term "reaction mixture" refers to a composition comprising at least one amine donor and a sugar donor, wherein the reaction mixture is to undergo a maillard reaction; unless otherwise indicated, a "reaction mixture" is not to be understood as the reaction content after the maillard reaction.

The term "sugar" refers to a sweet, soluble carbohydrate that is commonly used in consumer food and beverage products.

The term "sugar donor" refers to a sweet compound or substance of natural or synthetic origin that can act as a substrate for Maillard reaction with an amine-containing donor molecule.

The term "amine donor" refers to a compound or substance containing a free amino group that can participate in the Maillard reaction.

The term "maillard reaction product" or "MRP" refers to any compound produced by a maillard reaction between an amine donor and a sugar donor in the form of a reducing sugar and/or a non-reducing sugar. Preferably, the sugar donor comprises at least one carbonyl group. In certain embodiments, the MRP comprises a compound that provides a flavor ("maillard flavor") and/or a color ("maillard color").

The term "standard MRP" or "conventional MRP (C-MRP)" as used herein refers to MRP formed from a reaction mixture that includes (1) one or more mono-and/or disaccharides as sugar donors and (2) one or more amino acids as amine donors.

The terms "RU-derived MRP" and "RU-MRP" are used interchangeably and refer to MRP derived from Rubusoside (RU) and/or Glycosylated Rubusoside (GRU). The term "RU-MRP" refers to the glycosylation product of RU-MRP.

The term "STE-MRP" refers to MRP derived from one or more STEs.

The term "STC-MRP" refers to MRP derived from one or more STCs.

The term "STG-MRP" refers to MRP derived from one or more STGs.

The term "NSTC-MRP" refers to MRP derived from one or more NSTCs.

The term "NSTG-MRP" refers to MRP derived from one or more NSTG.

The term "GSTE-MRP" refers to MRP derived from one or more GSTE.

The term "GSTC-MRP" refers to MRP derived from one or more GSTC.

The term "GSTG-MRP" refers to MRP derived from one or more GSTG.

The term "GNSTC-MRP" refers to MRP derived from one or more GNSTCs.

The term "GNSTG-MRP" refers to MRP derived from one or more GNSTGs.

The terms "ST-derived MRP" and "ST-MRP" refer to maillard reaction products, which are used interchangeably, wherein the starting materials for the maillard reaction include STE, STC, STG, NSTC, NSTG, GSTE, GSTC, GSTG, GNSTC, GNSTG or a combination thereof. Thus, ST-MRPs include, but are not limited to STE-MRP, STC-MRP, STG-MRP, NSTC-MRP, NSTG-MRP, GSTE-MRP, GSTC-MRP, GSTG-MRP, GNSTC-MRP, and GNSTG-MRP.

The terms "glycosylated ST-MRP" and "G-ST-MRP" refer to the products of an artificially established glycosylation reaction, which is used interchangeably, wherein the starting material of the glycosylation reaction comprises ST-MRP. Specifically, G-ST-MRP includes, but is not limited to, STE-MRP, STC-MRP, STG-MRP, NSTC-MRP, NSTG-MRP, GSTE-MRP, GSTC-MRP, GSTG-MRP, GNSTC-MRP, GNSTG-MRP, and glycosylated products of mixtures thereof.

The term "stevia MRP" refers to a maillard reaction product, wherein the starting materials for the maillard reaction include Stevia Extract (SE), steviol Glycosides (SG), glycosylated Stevia Extract (GSE), glycosylated Steviol Glycosides (GSG), or combinations thereof. Thus, stevia MRPs include, but are not limited to, SE-MRP, SG-MRP, GSE-MRP, and GSG-MRP.

The terms "MRP composition", "Maillard product composition" and "Maillard flavor composition" are used interchangeably and refer to a composition comprising one or more of MRP, MG-MRP, C-MRP, ST-MRP and stevia MRP.

The term "thaumatin" as used herein is generally used to represent thaumatin I, II, III, a, b, c and the like and/or combinations thereof.

As used herein, the term "nonvolatile" refers to compounds having a vapor pressure at room temperature that is negligible and/or less than 2 mmHg at 20 ℃.

The term "volatile" as used herein refers to compounds that have a measurable vapor pressure at room temperature and/or a vapor pressure of about 2 mmhg or greater at 20 ℃.

The term "sweetener" as used herein generally refers to a consumable product that produces sweetness when consumed alone. Examples of sweeteners include, but are not limited to, high intensity sweeteners, bulk sweeteners, and reduced intensity products produced by synthetic, fermentation, or enzymatic conversion processes.

The term "high intensity sweetener" as used herein refers to any synthetic or semi-synthetic sweetener or sweetener found in nature. High intensity sweeteners are compounds or mixtures of compounds that are sweeter than sucrose. High intensity sweeteners are typically many times sweeter than sucrose (e.g., 20 times more, 30 times more, 50 times more, or 100 times more sweeter than sucrose). For example, sucralose has a sweetness of 600 times that of sucrose, sodium cyclohexylsulfamate has a sweetness of 30 times that of sucrose, aspartame has a sweetness of 160-200 times that of sucrose, and thaumatin has a sweetness of 2000 times that of sucrose (sweetness depends on the test concentration compared to sucrose).

High intensity sweeteners are often used as sugar substitutes because they are many times sweeter than sugar, but produce little calories when added to food. High intensity sweeteners may also be used to enhance the flavor of foods. High intensity sweeteners generally do not increase blood glucose levels.

The term "high intensity natural sweetener" as used herein refers to sweeteners found in nature, typically in plants, that may be raw, extracted, purified, refined, or any other form, alone or in combination. High intensity natural sweeteners have a higher sweetness but less calories than sucrose, fructose or glucose. High intensity natural sweeteners include, but are not limited to, sweet tea extracts, stevia extracts, luo han guo extracts, steviol glycosides, rubusoside, mogrosides, mixtures thereof, salts and derivatives.

The term "high intensity synthetic sweetener" or "high intensity artificial sweetener" as used herein refers to high intensity sweeteners that are not found in nature. High intensity synthetic sweeteners include "high intensity semi-synthetic sweeteners" or "high intensity semi-artificial sweeteners" that are synthesized, artificially modified or derived from natural products. Examples of high intensity synthetic sweeteners include, but are not limited to, sucralose, aspartame, acesulfame k, neotame, saccharin and aspartame, ammonium glycyrrhizinate, cyclamate, saccharin, alitame, neohesperidin dihydrochalcone (NHDC), and mixtures, salts, and derivatives thereof.

The term "sweetener" as used herein refers to a high intensity sweetener. .

The term "bulk sweetener" as used herein refers to a sweetener that generally increases the bulk and sweetness of a confectionery composition and includes, but is not limited to, sugar alcohols, sucrose, commonly referred to as "table sugar", fructose, commonly referred to as "fruit drops", honey, unrefined sweeteners, syrups, such as agave syrup or agave nectar, maple syrup, corn syrup, and high fructose corn syrup (or HFCS).

The term "sweetener enhancer" as used herein refers to a compound (or composition) that is capable of enhancing or potentiating sweetness sensitivity. The term "sweetener enhancer" is synonymous with "sweetness enhancer", "sweetness enhancer" and/or "sweetness enhancer". The sweetener enhancer enhances the sweetness, flavor, mouthfeel, and/or taste profile of the sweetener without producing a detectable sweetness at acceptable use concentrations by itself. In some embodiments, the sweetener enhancers provided herein may themselves provide a higher sweetness. Certain sweetener enhancers provided herein may also be used as sweeteners.

Sweetener enhancers can be used as food additives or flavors to reduce the amount of sweetener in a food while maintaining the same sweetness. The sweetener enhancer helps the receptor remain "on" after being activated by the sweetener by interacting with the sweetener receptor on the tongue, thereby allowing the receptor to react to lower concentrations of sweetener. These ingredients can be used to reduce the calorie content of foods and beverages while saving money by reducing the use of sugar and/or other sweeteners. Examples of sweetener enhancers include, but are not limited to: the pharmaceutical composition comprises bacitracin, miracle fruit protein, curculin, betadine, ma Binling sweet protein, thaumatin, and mixtures thereof.

In some cases, the sweetener or sweetener may be used as a sweetener enhancer or flavoring agent when used in low amounts in foods and beverages. In some cases, sweetener enhancers may be used as sweeteners at dosages higher than those prescribed by the federal emergency administration (FEMA), european Food Security Agency (EFSA), or other relevant authorities in foods and beverages.

The phrase "reduced sweetness product produced by synthesis, fermentation or enzymatic conversion" as used herein refers to a product having a lower or similar sweetness than sucrose. Reduced sweetness products produced by extraction, synthesis, fermentation, or enzymatic conversion methods include, but are not limited to, sorbitol, xylitol, mannitol, erythritol, trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA ^TM Psicose, inulin, N- [ N- [3- (3-hydroxy-4-methoxyphenyl) propyl ]]-alpha-aspartyl]-L-phenylalanine 1-methyl ester, glycyrrhizin, and mixtures thereof.

For example, "sugar alcohols" or "polyols" are added sweet and bulking ingredients used in the production of foods and beverages. As an alternative to sugar, they provide fewer calories (about half to one third less calories) than sugar, slowly convert to glucose, and do not lead to a steep rise in blood glucose levels.

Sorbitol, xylitol and lactitol are typical sugar alcohols (or polyols). They are generally sweeter than sucrose, but have similar bulk properties and are useful in a variety of food and beverage products. In some cases, their sweetness profile may be adjusted by mixing with high intensity sweeteners.

The terms "flavor" and "flavor profile" are used interchangeably to refer to the integrated sensory perception of one or more components of taste, odor, and/or texture.

The three terms "flavor," "flavoring," and "flavorant" are used interchangeably to refer to a product that is added to a food or beverage product to increase, modify, or enhance the flavor of the food. These terms as used herein do not include substances having a unique sweet, sour or salty taste (e.g., sugar, vinegar and salt).

The term "natural flavouring substance" refers to flavouring substances derived from plant material or animals, obtained by physical processes, which may lead to unavoidable accidental changes in the chemical structure of the flavouring ingredient (e.g. distillation and solvent extraction), or by enzymatic or microbiological means.

The term "synthetic flavour material" refers to a flavour material formed by chemical synthesis.

The term "enhance" as used herein includes enhancing, strengthening, emphasizing, amplifying and enhancing the sensory perception of a flavor profile without altering its nature or quality.

The term "modify" or "improve" as used herein includes, unless otherwise specified, altering, modifying, compacting, suppressing, enhancing, and supplementing the sensory perception of flavor features, wherein the quality or duration of such features is deficient.

The phrase "sensory profile" or "taste profile" is defined as the temporal profile of all the basic tastes of a sweetener. When a sweetener is consumed, it is perceived by a trained human taste tester and the test is given a short time from the contact of the tester's tongue ("start") to the cut-off point (typically 180s after start), the onset and decay of sweetness is referred to as the "temporal profile of sweetness". These human taste testers are referred to as "sensory panel". In addition to sweetness, sensory panels can also evaluate other "basic taste" profiles in time, bitterness, salty, sour, spicy (also known as hot), and umami (also known as savory or meaty). When a sweetener is consumed, the test is given by a trained human taste tester in a short time from the initial perception of taste to the last perceived aftertaste at the cut-off point, the onset and decay of bitter taste being referred to as the "bitter time profile".

The phrase "sucrose equivalent" or "SugarE" is the amount of non-sugar sweetener that is required to provide a given percentage of sweetness of sucrose in the same food, beverage, or solution. For example, typically, sugar-containing soft drinks contain 12g sucrose, i.e., 12% sucrose, per 100ml water. This means that, as accepted by the industry, sugarless soft drinks must have the same sweetness as 12% sucrose soft drinks, i.e., sugarless soft drinks must have 12% SE. The soft drink dispensing apparatus was set to 12% se because such apparatus was provided for sucrose-based syrups. .

The term "off-flavor" as used herein refers to the amount or degree of taste atypical or not commonly found in the beverage products or consumer products of the present disclosure. For example, off-flavors are the bad tastes of sweet consumer products that consumers dislike, such as bitter, licorice, metallic, anaerobic, astringent, delayed onset, aftertaste of lingering sweetness, and the like.

The term "orally consumable product" refers to a composition of matter that is in contact with the oral cavity of a human or animal, including matter that is ingested and subsequently expelled from the oral cavity, as well as matter that is consumed, eaten, swallowed or otherwise ingested, and that is safe for human or animal consumption when used within generally acceptable ranges.

The term "fruit" as used herein refers to hard fruit, soft fruit, skinned slices, and/or dried/loose skin/stabbed/shaved fruits as known in the art and as described herein. Examples of fruits include, but are not limited to, apples, pears, oranges, tangerines, lemons, limes, apricots, plums, prunes, kiwi, guava, pineapple, coconut, papaya, mangoes, grapes, cherries, pomegranates, grape fruits, passion fruits, gentian fruits, melons and berries. Examples of berries include, but are not limited to, cranberry, blueberry, boysenberry, elderberry, chokeberry, glossy ganoderma berry, raspberry, mulberry, gooseberry, cranberry, strawberry, blackberry, cloudberry, blackcurrant, red currant, and Bai Jialun. Exemplary melons include, but are not limited to, watermelon, cantaloupe, canary melon, casaba melon, sha Leida s melon, kler melon, bulgaricus melon, jin Lanka-dimensional melon, cantaloupe, jiide Du Tiangua, cantaloupe and korean melon.

The term "juice" refers to juice extracted from one or more fruits. The fruit juice includes freshly prepared fruit juice, concentrated fruit juice and fruit juice reconstituted from concentrated fruit juice.

The term "vegetable" refers to fresh vegetables, salted vegetables, dried vegetables, vegetable juices, and vegetable extracts. Examples of vegetables include, but are not limited to, broccoli, cauliflower, artichoke, bergamot, cabbage, radish, carrot, celery, parsnip, beet root, lettuce, beans, peas, potatoes, eggplant, tomato, sweet corn, cucumber, pumpkin, onion, garlic, leek, pepper, spinach, yam, sweet potato, taro, yam, and tapioca.

The term "vegetable juice" refers to juice extracted from one or more vegetables. Vegetable juices include freshly prepared vegetable juices, concentrated vegetable juices, and juices reconstituted from concentrated vegetable juices. .

The term "ppm" (parts per million) refers to parts per million on a w/w or wt/wt basis, unless otherwise indicated.

Sweet tea-based sweetener and flavor composition

The purpose of the common use of Sweet Tea (ST) plants on an industrial scale is to extract the sweet substances of steviol glycosides. Rubusoside (RU) is the main sweetener in sweet tea and is characterized by an unpleasant bitter, aftertaste, slow sweetening and/or astringency, thus limiting its use in foods and beverages.

The present invention provides sweet tea based sweetener and flavor compositions comprising (a) Sweet Tea Extract (STE) or at least one Sweet Tea Component (STC), (B) Glycosylated STE (GSTE) or at least one Glycosylated STC (GSTC), and/or (C) one or more ST-MRP and/or G-ST-MRP. In some embodiments, the sweet tea based sweetener and flavor composition further comprises (D) one or more components selected from SE, SG, GSE, GSG, stevia MRP, and conventional MRP.

In some embodiments, the STC is a non-stevia STC (NSTC).

Sweet Tea (ST) plants contain a variety of compounds, macromolecules and glycosides (collectively referred to as the sweet tea component or "STC"), which can be used as useful flavors or sweeteners for ST-based flavor or sweetener compositions. These ST-derived materials or STCs may be used directly in certain compositions or may be used as substrates for exogenous glycosylation reactions and/or maillard reactions to enhance their respective utility.

The sweet tea plant and its extract contains various STCs with biochemical activities, including steviol glycosides, non-steviol glycosides, diterpenes, triterpenes, carotenoids (tetraterpenes), flavonoids, isoflavonoids, polyphenols, tannins, carotenoids, free amino acids, vitamins, etc.

To the extent that any of the foregoing STCs contains free hydroxyl groups, it can serve as a substrate for a sugar donor in a glycosylation reaction. Furthermore, any STC may be used as a substrate for maillard reactions, depending on the extent to which it has free amino groups or reactive carbonyl groups in the form of free aldehydes (aldoses) or free ketones (ketoses), etc.

A. Sweet Tea Extract (STE) and Sweet Tea Component (STC)

Sweet tea extract, and rubusoside or glycosylated rubusoside, are of great interest for their ability to mask, reduce, and inhibit the bitter, sour and astringent tastes of compounds. However, all types of products, including sweet tea extracts, purified rubusoside and glycosylated sweet tea extracts, produce bitter tastes when used at higher concentrations, thereby limiting their potential use. Accordingly, there is a need to find compositions and methods that overcome these drawbacks to facilitate their wide use in the food, beverage, pharmaceutical and cosmetic industries.

The addition of sufficient and proportions of one or more STEs and/or one or more STCs to a sweetener or flavor, food or beverage, as described herein, with or without the addition of other steviol glycosides, natural, synthetic or semi-synthetic high intensity sweeteners and/or sweetness enhancers, can significantly enhance the sensory taste profile of the sweetener, flavor, food or beverage.

In one embodiment, the present application provides a sweetener or flavor composition comprising STE or one or more STCs in an amount of 0.001 to 99.9wt% of the composition. In some embodiments, the composition further comprises conventional MRP.

In some embodiments of the present application, in some embodiments, STE or one or more STCs are present in the composition in an amount of 0.001 to 99wt%, 0.001 to 75wt%, 0.001 to 50wt%, 0.001 to 25wt%, 0.001 to 10wt%, 0.001 to 5wt%, 0.001 to 2wt%, 0.001 to 1wt%, 0.001 to 0.1wt%, 0.001 to 0.01wt%, 0.01 to 99wt%, 0.01 to 75wt%, 0.01 to 50wt%, 0.01 to 25wt%, 0.01 to 10wt%, 0.01 to 5wt%, 0.01 to 2wt%, 0.01 to 1wt%, 0.1 to 99wt%, 0.1 to 75wt%, 0.1 to 50wt%, 0.1 to 25wt%, 0.1 to 10wt%, 0.1 to 5wt%, 0.1 to 2wt%, 0.1 to 1wt%, 0.1 to 0.5wt%, 0.01 to 10wt%, 0.01 to 5wt% of the composition 1-99wt%, 1-75wt%, 1-50wt%, 1-25wt%, 1-10wt%, 1-5wt%, 5-99wt%, 5-75wt%, 5-50wt%, 5-25wt%, 5-10wt%, 10-99wt%, 10-75wt%, 10-50wt%, 10-25wt%, 10-15wt%, 20-99wt%, 20-75wt%, 20-50wt%, 30-99wt%, 30-75wt%, 30-50wt%, 40-99wt%, 40-75wt%, 40-50wt%, 50-99wt%, 50-75wt%, 60-99wt%, 60-75wt%, 70-99wt%, 70-75wt%, 80-99wt%, 80-90wt% or 90-99wt%.

In some embodiments, the sweetener or flavor composition comprises RU-rich STE.

In some embodiments, the sweetener or flavor composition comprises one or more STCs selected from the group consisting of RU, SU, steviol monosaccharide, rebaudioside A, 13-O-beta-D-glucosyl-steviol, isomers of rebaudioside B, isomers of stevioside, pani-closide IV (Panicloside IV), shu Geluo grams of glycoside (sugeroside), enantiomer-16 alpha, 17-dihydroxy-kaurene-19-carboxylic acid (ent-16 alpha, 17-dihydroxy-kaurene-19-oic acid), enantiomer-13-dihydroxy-kaurene-16-alkene-19-carboxylic acid (ent-13-hydroxy-kaurene-16-en-19-oic acid), enantiomer-16-alkene-19-carboxylic acid-13-O-beta-D-glucoside (ent-16-en-19-oic-13-O-beta-D-glucoside), enantiomer-16-alpha, 17-dihydroxy-kaurene-19-carboxylic acid (ent-16-hydroxy-17-hydroxy-16-alkene-19-carboxylic acid), enantiomer-16-alkene-19-carboxylic acid (ent-13-hydroxy-16-alpha, 17-hydroxy-kaurene-19-oic acid), 17-diol-3-one-17-O-beta-D-glucoside (ent-kaurane-16beta, 17-diol-3-one-17-O-beta-D-glucoside), enantiomer-16alpha, 17-dihydroxy-kaurane-3-one (ent-16alpha, 17-dihydroxy-kaurane-3-one), enantiomer-kaurane-3alpha, 16beta, 17-3-triol (ent-kaurane-3alpha, 16beta, 17-3-triol), enantiomer-13, 17-dihydroxy-kaurane-15-ene-19-carboxylic acid (ent-13, 17-dihydroxy-kaurane-15-en-19-oic acid), ellagic acid, gallic acid, oleanolic acid, ursolic acid, rutin, quercetin and isoquercitrin.

In some embodiments, the sweetener or flavor composition comprises one or more rubusoside selected from the group consisting of SU-A, SU-B, SU-C1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I, and SU-J.

In some embodiments, the sweetener or flavor composition comprises purified RU.

In some embodiments, the sweetener or flavor composition comprises STE comprising RU, the RU content of the STE is 1-99wt%, 1-95wt%, 1-90wt%, 1-80wt%, 1-70wt%, 1-60wt%, 1-50wt%, 1-40wt%, 1-30wt%, 1-20wt%, 1-10wt%, 1-5wt%, 5-99wt%, 5-95wt%, 5-90wt%, 5-80wt%, 5-70wt%, 5-60wt%, 5-50wt%, 5-40wt%, 5-30wt%, 5-20wt%, 5-10wt%, 10-99wt%, 10-95wt%, 10-90wt%, 10-80wt%, 10-70wt%, 10-60wt%, 10-50wt%, 10-40wt%, 10-30wt%, 10-20wt%, 20-99wt%, 10-50wt%, and 20-95wt%, 20-90wt%, 20-80wt%, 20-70wt%, 20-60wt%, 20-50wt%, 20-40wt%, 20-30wt%, 30-99wt%, 30-95wt%, 30-90wt%, 30-80wt%, 30-70wt%, 30-60wt%, 30-50wt%, 30-40wt%, 40-99wt%, 40-95wt%, 40-90wt%, 40-80wt%, 40-70wt%, 40-60wt%, 40-50wt%, 50-99wt%, 50-95wt%, 50-90wt%, 50-80wt%, 50-70wt%, 50-60wt%, 60-99wt%, 60-95wt%, 60-90wt%, 60-80wt%, 60-70wt%, and, 70-99wt%, 70-95wt%, 70-90wt%, 70-80wt%, 80-99wt%, 80-95wt%, 80-90wt%, 90-99wt%, 90-95wt% or 95-99wt%.

In some embodiments, the sweetener or flavor composition comprises an RU-containing STE having an RU content of at least 1wt%, at least 2wt%, at least 5wt%, at least 10wt%, at least 15wt%, at least 20wt%, at least 25wt%, at least 30wt%, at least 35wt%, at least 40wt%, at least 45wt%, at least 50wt%, at least 55wt%, at least 60wt%, at least 65wt%, at least 70wt%, at least 75wt%, at least 80wt%, at least 85wt%, at least 90wt%, at least 95wt%, at least 99wt%, or any range defined by any pair of these integers.

In some embodiments, the sweetener or flavor composition comprises one or more flavonoid glycosides, isoflavone glycosides, saponin glycosides, phenol glycosides, cyanobacteria glycosides, anthraquinone glycosides, cardiac glycosides, bitter glycosides, coumarin glycosides, or thio glycosides.

Exemplary flavonoids include, but are not limited to, anthocyanins; flavonoids, including flavones such as luteolin, apigenin, platycodin; and flavonols such as quercetin, kaempferol, myricetin, feitin, galangin, isorhamnetin, pachymaran, rhamnose, pyranoflavols, furanlavones; flavanones, such as hesperetin, naringin, erucic acid and homoerucic acid; flavanols such as taxifolin (or dihydroquercetin) and dihydrokaempferol; and flavans, including flavanols, such as catechin, gallocatechin, catechin 3-gallate, gallocatechin 3-gallate, epicatechin, epigallocatechin (EGC), epicatechin 3-gallate, epigallocatechin 3-gallate, theaflavin 3 '-gallate, theaflavin-3, 3' -digallic acid ester, thearubigin, and proanthocyanidins, which are dimers, trimers, oligomers, or polymers of flavanols and their glycosides.

Exemplary isoflavones include isoflavones, such as genistein, daidzein, glycoproteins; isoflavone, isoflavone glycol, isoflavone, coumarin, podocarpus and glucoside thereof.

Exemplary polyphenols include gallic acid, ellagic acid, quercetin, isoquercitrin, rutin, citrus flavonoids, catechin, procyanidins, anthocyanidins, resveratrol, isoflavones, curcumin, hesperidin, naringin and chlorogenic acid, and chlorogenic acid.

Exemplary tannins include gallate esters, ellagic acid esters, ellagitannins, including ellagitannins A, B, C, D, -E, and-F; punicalagin, such as pedicellusin and 1 (beta) -O-galloyl pedicellusin; the composition comprises clematis root extract, sanguisorbin H-5, sanguisorbin H-6, 1-deformylated heme H-6, amber tannin A, chestnut essence protein, weisi carrageenan Jin Ting, chestnut flower extract, clematis root tannin, granndimins, granatins, ellagitannins A, tricin II and terflavin B; gallotannins, including digalliyl glucose and 1,3, 6-trigalliyl glucose; flavan-3-ols, oleanolic glycosides, proanthocyanidins, polyflavonoid tannins, catechol tannins, flavones and glycosides thereof.

Exemplary carotenoids include carotenoids, including alpha-, beta-, gamma-, delta-, and epsilon-carotenoids, lycopene, neurospora, phytofluene, phytoene; lutein, including canthaxanthin, cryptoxanthin, zeaxanthin, astaxanthin, lutein, erythroxanthin and their glycosides.

In some embodiments, the sweetener or flavor composition comprises one or more diterpenes, triterpenes, and/or triterpenes. Exemplary diterpenes and diterpenes include steviol, ent-16α, 17-dihydroxy-kauri-19-carboxylic acid (ent-16α, 17-dihydroxy-kauri-19-oic acid), ent-13-dihydroxy-kauri-16-ene-19-carboxylic acid (ent-13-hydroxy-16-en-19-oic acid), ent-kauri-16-ene-19-carboxylic acid-13-O- β -D-glucoside (nt-kauri-16-en-19-oic-13-O- β -D-glucoside), ent-16β, 17-dihydroxy-kauri-3-one (ent-16β, 17-dihydroxy-kauri-3-one), ent-16α, 17-dihydroxy-19-carboxylic acid (ent-16α, 17-dihydroxy-19-ene-13-O- β -D-glucoside (nt-kauri-16-en-19-oic acid), ent-17-hydroxy-13-D-glucoside (nt-kauri-13-O- β -D-glucoside), ent-16 β, 17-dihydroxy-kauri-3-one (ent-16β, 17-dihydroxy-kauri-3-one), 17-dihydroxy-kaurane-3-one), enantiomer-kaurane-3 alpha, 16 beta, 17-3-triol (ent-kaurane-3 alpha, 16 beta, 17-3-triol), and enantiomer-13, 17-dihydroxy-kaurane-15-ene-19-carboxylic acid (ent-13, 17-dihydroxy-kaurane-15-en-19-oic acid) and glycosides thereof. Exemplary triterpenes and triterpene compounds include oleanolic acid, ursolic acid, saponins and glycosides thereof.

In some embodiments, the STE/STC-containing sweetener or flavor composition further comprises stevia extract. In some embodiments, the STE/STC-containing sweetener or flavor composition further comprises one or more non-steviol glycosides. In some embodiments, the STE/STC-containing sweetener or flavor composition further comprises thaumatin.

In some embodiments, the sweet tea based sweetener and flavoring composition of this section (section IIA) further comprises one or more components selected from GSTE, GSTC, ST-MRP, G-ST-MRP, SE, SG, GSE, GSG, stevia MRP, and conventional MRP.

B. Glycosylated STE (GSTE) and Glycosylated STC (GSTC)

In some embodiments, the sweetener or flavor composition of the present application comprises Glycosylated STE (GSTE) or one or more Glycosylated STCs (GSTC) in an amount of 0.001 to 99.9wt% of the composition.

In certain embodiments, the methods of making GSTE and GSTC used in the present application are as follows: i) Dissolving a sugar donor material in water to form a liquefied sugar donor material; ii) adding a starting STE or STC composition to the liquefied sugar donor material to obtain a mixture; iii) Adding an effective amount of an enzyme to the mixture to form a reaction mixture, wherein the enzyme catalyzes the transfer of a sugar group from the sugar donor material to the STG in the starting STE or STC composition; and iv) incubating the reaction mixture at a desired temperature for a desired reaction time to glycosylate the STG with the glycosyl groups present in the sugar donor molecule. In some embodiments, after the GSTE or GSTC and residual STE or STC content reach the desired ratio, the reaction mixture may be heated to a sufficiently high temperature and for a sufficiently long time to inactivate the enzyme. In some embodiments, the enzyme is removed by filtration rather than inactivation. In other embodiments, the enzyme is removed by filtration after inactivation. In some embodiments, the sugar is glucose and the sugar donor is a glucose donor. In some embodiments, the glucose donor is starch. In some embodiments, the resulting solution comprising GSTE or GSTC, residual STG, and dextrin is decolorized. In certain embodiments, the resulting solution of GSTE or GSTC comprising residual STG and dextrin is dried. In some embodiments, drying is performed by spray drying. In some embodiments, step (i) comprises the sub-steps of: (a) mixing the glucose donor material with a desired amount of water to form a suspension, (b) adding a desired amount of enzyme to the suspension, and (c) incubating the suspension at a desired temperature for a desired time to form a liquefied glucose donor material. Starch may be used as a suitable alternative to dextrins and/or dextrins may be obtained by hydrolysis of starch.

In some embodiments, the GSTE, or one or more GSTCs, is present in the composition in an amount of 0.001 to 99wt%, 0.001 to 75wt%, 0.001 to 50wt%, 0.001 to 25wt%, 0.001 to 10wt%, 0.001 to 5wt%, 0.001 to 2wt%, 0.001 to 1wt%, 0.001 to 0.1wt%, 0.001 to 0.01wt%, 0.01 to 99wt%, 0.01 to 75wt%, 0.01 to 50wt%, 0.01 to 25wt%, 0.01 to 10wt%, 0.01 to 5wt%, 0.01 to 2wt%, 0.01 to 1wt%, 0.1 to 99wt%, 0.1 to 75wt%, 0.1 to 50wt%, 0.1 to 25wt%, 0.1 to 10wt%, 0.1 to 5wt%, 0.1 to 2wt%, 0.1 to 1wt%, 0.1 to 0.5wt%, 1 to 99wt% >; 1-75wt%, 1-50wt%, 1-25wt%, 1-10wt%, 1-5wt%, 5-99wt%, 5-75wt%, 5-50wt%, 5-25wt%, 5-10wt%, 10-99wt%, 10-75wt%, 10-50wt%, 10-25wt%, 10-15wt%, 20-99wt%, 20-75wt%, 20-50wt%, 30-99wt%, 30-75wt%, 30-50wt%, 40-99wt%, 40-75wt%, 40-50wt%, 50-99wt%, 50-75wt%, 60-99wt%, 60-75wt%, 70-99wt%, 70-75wt%, 80-99wt%, 80-90wt% or 90-99wt%.

In some embodiments, the glycosylated STE is prepared by RU-rich STE.

In some embodiments, the glycosylated STE is prepared by STE enriched in diterpenoid glycosides.

In some embodiments, the one or more glycosylated STCs are selected from the group consisting of the glycosylation products of: RU, SU, steviol mono-glycoside, rebaudioside A, 13-O-beta-D-glucosyl-steviol, isomer of rebaudioside B, isomer of stevioside, pani-cloroside IV (Panicloside IV), shu Geluo grams of glycoside (sugeroside), enantiomer-16 alpha, 17-dihydroxy-kaurene-19-carboxylic acid (ent-16 alpha, 17-dihydroxy-kaurene-19-oic acid), enantiomer-13-dihydroxy-kaurene-16-ene-19-carboxylic acid (ent-13-hydroxy-kaurene-16-en-19-oic acid), enantiomer-kaurene-16-ene-19-carboxylic acid-13-O-beta-D-glucoside (ent-kaurene-16-en-19-oic-13-O-beta-D-glucoside), enantiomer-16 beta, 17-dihydroxy-kaurene-3-ketone (ent-16-hydroxy-17-kaurene-19-beta-D-carboxylic acid), enantiomer-16-hydroxy-kaurene-17-alpha-17-hydroxy-kaurene-19-carboxylic acid (ent-16-hydroxy-17-hydroxy-kaurene-19-beta-D-glucoside), 17-diol-3-one-17-O-beta-D-glucide), enantiomer-16α, 17-dihydroxy-kauri-3-one (ent-16α, 17-dihydroxy-kauri-3-one), enantiomer-kauri-3 α,16β,17-3-triol (ent-kauri-3 α,16β, 17-3-triol), enantiomer-13, 17-dihydroxy-kauri-15-ene-19-carboxylic acid (ent-13, 17-dihydroxy-kauri-15-en-19-oic acid), ellagic acid, gallic acid, oleanolic acid, ursolic acid, rutin, quercetin and isoquercitrin.

In some embodiments, the one or more glycosylated STCs comprise the glycosylation product of one or more of: SU-A, SU-B, SU-C1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I and SU-J.

In some embodiments, the one or more glycosylated STCs comprise purified RU glycosylation products.

In some embodiments, the sweetener or flavor composition comprises the SET glycosylation product, the RU content in the SET is 1-99wt%, 1-95wt%, 1-90wt%, 1-80wt%, 1-70wt%, 1-60wt%, 1-50wt%, 1-40wt%, 1-30wt%, 1-20wt%, 1-10wt%, 1-5wt%, 5-99wt%, 5-95wt%, 5-90wt%, 5-80wt%, 5-70wt%, 5-60wt%, 5-50wt%, 5-40wt%, 5-30wt%, 5-20wt%, 5-10wt%, 10-99wt%, 10-95wt%, 10-90wt%, 10-80wt%, 10-70wt%, 10-60wt%, 10-50wt%, 10-40wt%, 10-30wt%, 10-20wt%, 20-99 wt%; 20-95wt%, 20-90wt%, 20-80wt%, 20-70wt%, 20-60wt%, 20-50wt%, 20-40wt%, 20-30wt%, 30-99wt%, 30-95wt%, 30-90wt%, 30-80wt%, 30-70wt%, 30-60wt%, 30-50wt%, 30-40wt%, 40-99wt%, 40-95wt%, 40-90wt%, 40-80wt%, 40-70wt%, 40-60wt%, 40-50wt%, 50-99wt%, 50-95wt%, 50-90wt%, 50-80wt%, 50-70wt%, 50-60wt%, 60-99wt%, 60-95wt%, 60-90wt%, 60-80wt%, 60-70wt%, and, 70-99wt%, 70-95wt%, 70-90wt%, 70-80wt%, 80-99wt%, 80-95wt%, 80-90wt%, 90-99wt%, 90-95wt% or 95-99wt%.

In certain preferred embodiments, the sweetener or flavor composition comprises a glycosylation product of STE, and the RU content in the SET is at least 1wt%, at least 2wt%, at least 5wt%, at least 10wt%, at least 15wt%, at least 20wt%, at least 25wt%, at least 30wt%, at least 35wt%, at least 40wt%, at least 45wt%, at least 50wt%, at least 55wt%, at least 60wt%, at least 65wt%, at least 70wt%, at least 75wt%, at least 80wt%, at least 85wt%, at least 90wt%, at least 95wt%, at least 99wt%, or any range defined by any pair of these integers.

In some embodiments, the sweetener or flavor composition comprises one or more glycosylated flavonoid glycoside, glycosylated isoflavone glycoside, glycosylated saponin glycoside, glycosylated phenolic glycoside, glycosylated procyanidin glycoside, glycosylated anthraquinone glycoside, glycosylated cardiac glycoside, glycosylated bitter glycoside, or glycosylated thio glycoside.

In some embodiments, the GSTE/GSTC-containing sweetener or flavor composition further comprises a glycosylated stevia extract. In some embodiments, the GSTE/GSTC-containing sweetener or flavor composition further comprises one or more glycosylated non-steviol glycosides. In some embodiments, the GSTE/GSTC-containing sweetener or flavor composition further comprises thaumatin.

In some embodiments, the sweet tea based sweetener and flavor composition of this section (section IIB) further comprises one or more components selected from STE, STC, ST-MRP, G-ST-MRP, SE, SG, GSE, GSG, stevia MRP, and conventional MRP.

(1) Glycosylation reactions

Glycosyltransferase, glycosylhydrolase and transglycosylase

The glycosylation products described in the present application, e.g., GSTE, GSTC, G-ST-MRP, are formed by exogenous glycosylation reactions in the presence of a glycosyltransferase.

As used herein, "glycosyltransferase" refers to an enzyme that catalyzes the formation of a glycoside from a glycosidic bond. A glycoside is any molecule in which a sugar group is bound to another group by a glycosidic bond using its anomeric carbon. The glycosides may be linked by O- (O-glycoside), N- (sugar amine), S- (thio-glycoside) or C- (C-glycoside) glycosidic linkages. The sugar groups are referred to as glycosides and the non-sugar groups are referred to as aglycones. The glycosyl may be part of a single glycosyl (monosaccharide) or of several glycosyl groups (oligosaccharide). The glycosyltransferases of the application further include "glycosyltransferase variants" engineered to enhance activity.

Glycosyltransferases utilize "activated" sugar phosphates as glycosyl donors and catalyze the transfer of glycosyl groups into acceptor molecules containing nucleophilic groups (typically alcohols). The retained glycosyltransferase is an enzyme that transfers sugar residues and retains the anomeric configuration. The retained glycosyltransferase retains the stereochemistry of the donor glycosidic bond after transfer to the acceptor molecule. On the other hand, a converting glycosyltransferase is one that transfers a sugar residue by conversion of an anomeric configuration. Glycosyltransferases are classified based on amino acid sequence similarity. The international union of biochemistry and molecular biology naming committee (NC-IUBMB) classifies glycosyltransferases as EC 2.4.1 based on catalyzed reactions and specificity.

Glycosyltransferases can utilize a variety of donor substrates. Depending on the type of donor saccharide transferred, these enzymes are grouped according to sequence similarity. Typical glycosyltransferases include glucosyl transferases, N-acetylglucosaminyl aminotransferases, N-acetylgalactosamine aminotransferases, fucosyl transferases, mannosyl transferases, galactosyltransferases, sialyltransferases, galactosyltransferases, glycosyltransferases, sinapic acylases, leloir glycosyltransferases, non-Leloir glycosyltransferases, and other glycosyltransferases in the EC 2.4.1 enzyme class. The carbohydrate-active enzyme database (CAZy) provides a continuously updated list of glycosyltransferase families.

In some embodiments, the glycosylation products described in the present invention, e.g., GSTE, GSTC, G-ST-MRP, are formed from a reaction mixture comprising exogenous glycosyltransferases classified as EC 2.4.1 enzymes, including, but not limited to, those selected from the group consisting of: cyclomaltodextrin glucosyltransferase (CGTase; EC 2.4.1.19), amylase (EC 2.4.1.4), glucanase (EC 2.4.1.5), amylase, sucrose: sucrose fructosyltransferase (EC 2.4.1.99), 4- α -glucosyltransferase (EC 2.4.1.25), lactose synthase (EC 2.4.1.22), sucrose-1, 6- α -glucan 3 (6) - α -glucosyltransferase, maltose synthase (EC 2.4.1.139), alternan sucrase (EC 2.4.1.140), including variants thereof.

Cyclomaltodextrin glucanotransferase, also known as CGTase, is an enzyme with an enzyme classification number EC 2.4.1.19 that is capable of catalyzing the hydrolysis and formation of (1.fwdarw.4) -alpha-D-glucoside bonds, especially the formation of cyclic maltodextrins from polysaccharides and the disproportionation of linear oligosaccharides.

Dextran sucrase is an enzyme with an enzyme classification number EC 2.4.1.5, also known as sucrose 6-glucosyltransferase, SGE, CEP, sucrose-1, 6- α -dextran glucosyltransferase or sucrose: 1, 6-alpha-D-glucan 6-alpha-D-glucosyltransferase. Dextran sucrase is able to catalyze this reaction: sucrose [ (1→6) - α -D-glucosyl ] n=d-fructose [ (1→6) - α -D-glucosyl ] n+1. In addition, glucosyltransferase (DsrE) from Leuconostoc mesenteroides, NRRLB-1299 has a second catalytic domain ("CD 2") capable of adding the alpha-1, 2 branch to dextran (U.S. Pat. Nos. 7,439,049 and 5,141,858; U.S. Pat. No. 2009-012348; bozonnet et al, journal of bacteriology 184:5753-5761, 2002).

Glycosyltransferases and other glycosylases useful in the present invention can be derived from any source and can be used in purified form, as a concentrated concentrate or as a crude enzyme preparation.

In some embodiments, the glycosylation reaction is performed by glycosylating a aglycone or a glycoside substrate using, for example, a nucleotide sugar donor (e.g., a sugar mono-or diphosphate nucleotide) or a "Leloir donor" in combination with a "Leloir glycosyltransferase" (after nobel prize winner way Yi Si Lu Luoyi (Luis Leloir)), which catalyzes the transfer of a monosaccharide unit from a nucleotide sugar ("glycosyl donor") to a "glycosyl acceptor" (typically a hydroxyl group in the aglycone or glycoside substrate).

Thus, in some embodiments, the glycosylation products described herein are formed from a reaction mixture that includes nucleotide sugars.

In certain embodiments, the glycosylation reaction may involve the use of specific Leloir glycosyltransferases linked to a wide range of sugar nucleotide donors including, for example, UDP-glucose, GDP-glucose, ADP-glucose, CDP-glucose, TDP-glucose or IDT-glucose in combination with glucose-dependent glycosyltransferases (GDP-glycosyltransferases; GGT), ADP-glucose-dependent glycosyltransferases (ADP-glycosyltransferases; AGT), CDP-glucose-dependent glycosyltransferases (CDP-glycosyltransferases; CGT), TDP-glucose-dependent glycosyltransferases (TDP-glycosyltransferases; TGT) or IDP-glucose-dependent glycosyltransferases (IDP-glycosyltransferases; IGT), respectively.

In a particular embodiment, an exogenous Leloir-type UDP-glycosyltransferase classified as EC 2.4.1.17 is used to perform an exogenous glycosylation reaction that catalyzes the transfer of glucose from UDP-alpha-D-glucuronate (also known as UDP-glucose) to a receptor, which releases UDP and forms the receptor beta-D-glucuronide. In some embodiments, the glycosyltransferases include, but are not limited to, enzymes classified as the GT1 family. In certain preferred embodiments, the glycosylation reaction is catalyzed by an exogenous UDP-glucose dependent glycosyltransferase. In some embodiments, the glycosyl transfer reaction is catalyzed by a glycosyltransferase capable of transferring non-glucose nonoses (e.g., fructose, galactose, ribose, arabinose, xylose, mannose, psicose, fucose, and rhamnose and derivatives thereof) to a recipient.

U.S. patent No. 9,567,619 describes several UDP-dependent glycosyltransferases useful for transferring monosaccharides to rubusoside, including UGT76G1 UDP glycosyltransferase, HV1 UDP-glycosyltransferase, and EUGT11 (UDP glycosyltransferase-sucrose synthase fusion enzyme). The EUGT11 fusion enzyme comprises a uridine diphosphate glycosyltransferase domain coupled to a sucrose synthase domain, and can exhibit both 1, 2-beta and 1, 6-beta glycosidic bond enzymatic activities as well as sucrose synthase activity. Among the above enzymes, UGT76G1 UDP glycosyltransferase has 1, 3-O-glucosylation activity, which can transfer the second glucose moiety to C-3' of 13-O-glucose of rubusoside, thereby producing rebaudioside G ("Reb G"); HV1 UDP-glycosyltransferase has 1, 2-O-glucosylation activity, which can transfer the second glycoside moiety to C-2' of the 19-O-glucose of rubusoside to produce rebaudioside KA ("Reb KA"); and the EUGT11 fusion enzyme has 1, 2-O-glycosylation activity, which can transfer the second glucose moiety to C-2 'of the 19-O-glucose of rubusoside, thereby producing rebaudioside KA, or transfer the second glucose moiety to C-2' of the 13-O-glucose of rubusoside, thereby producing stevioside. In addition, HV1 and EUGT11 may transfer the second sugar moiety to the C-2 'of the 19-O-glucose of rebaudioside G to produce rebaudioside V ("Reb V"), and may additionally transfer the second glucose moiety to the C-2' of the 13-O-glucose of rebaudioside KA to produce rebaudioside E ("Reb E"). In addition, when used alone or in combination, these enzymes can be used to produce a variety of steviol glycosides known to be present in stevia rebaudiana, including rebaudioside D ("Reb D") and rebaudioside M ("Reb M").

In some embodiments, monosaccharides that can be transferred to the sugar or monosaccharide acceptor include, but are not limited to, glucose, fructose, galactose, ribose, arabinose, xylose, mannose, donkey-hide gelatin, fucose, and rhamnose and derivatives thereof, as well as acidic sugars such as sialic acid, glucuronic acid, and galacturonic acid.

In some embodiments, glycosylation of RU and/or other STCs is driven by exogenous glycosyl hydrolases or glycosidases from the enzyme class of EC 3.2.1. GHs typically cleaves the glycosidic bond. However, by selecting conditions that favor synthesis by reverse hydrolysis, they can be used to form glycosides. Reverse hydrolysis is commonly used, for example, in the synthesis of aliphatic alkyl monoglucosides.

Glycosyl hydrolases have a wide range of donor substrates, which typically use monosaccharides, oligosaccharides or/and engineered substrates (i.e., substrates with various functional groups). They generally exhibit activity at a variety of carbohydrate and non-carbohydrate receptors. The glycosidases generally catalyze the hydrolysis of the glycosidic bond and preserve or reverse the stereochemical configuration in the product.

In some embodiments, the glycosylation products of the application, such as GSTE, GSTC, G-ST-MRP, are formed from a reaction mixture that includes exogenous glycosyl hydrolases classified as EC 3.2.1 enzymes, including, but not limited to, α -glucosidase, β -glucosidase, and β -fructofuranosidase.

Exemplary glycosyl hydrolases for use in the present application include, but are not limited to, alpha-amylase (EC 3.2.1.1), alpha-glucosidase (EC 3.2.1.20), beta-glucosidase (EC 3.2.1.21), alpha-galactosidase (EC 3.2.1.22), beta-galactosidase (EC 3.2.1.23), alpha-mannosidase (EC 3.2.1.24), beta-mannosidase (EC 3.2.1.25), beta-fructofuranosidase (EC 3.2.1.26), starch 1, 6-glucosidase (EC 3.2.1.33), beta-D-fucosidase (EC 3.2.1.38), alpha-L-rhamnosidase (EC 3.21.40), dextran 1, 6-alpha-glucosidase (EC 3.2.70), and variants thereof.

In some embodiments, the glycosylation products of the application are formed using a class of glycoside hydrolases or glycosyltransferases known as "transglycosylases". As used herein, the terms "transglycosylase" and "transglycosylase" (TG) are used interchangeably in that the Glycoside Hydrolase (GH) or Glycosyltransferase (GT) is capable of transferring monosaccharide moieties from one molecule to another. Thus, GH can catalyze the formation of new glycosidic linkages by transglycosylation or by reverse hydrolysis (i.e., condensation).

The receptor of the transglycosylase reaction receptor may be a sugar receptor or a monosaccharide receptor. Thus, the transglycosidase enzyme can transfer monosaccharide moieties to a variety of aglycones, including, for example, monosaccharide acceptors, such as aromatic and aliphatic alcohols. The transglycosidase can transfer a variety of monosaccharides (D or L configuration) to a glycoside acceptor (including glycoside) and a monosaccharide acceptor, wherein the monosaccharide acceptor includes a variety of flavonoid aglycones such as naringin, quercetin, hesperetin.

Monosaccharides that can be transferred to the sugar or monosaccharide acceptor include, but are not limited to, glucose, fructose, galactose, ribose, arabinose, xylose, mannose, donkey-hide gelatin, fucose and rhamnose and derivatives thereof, as well as acidic sugars such as sialic acid, glucuronic acid and galacturonic acid. The term "transglucosidase" is used when the monosaccharide moiety is a glucose moiety.

The transglycosidases include GH or GT from the enzyme classes EC 3.2.1 or 2.4.1, respectively. TG is classified into various GH groups according to sequence similarity, although some glycosyltransferases are included as transglycosidases. A large amount of retained glycosidases catalyze hydrolysis and transglycosylation reactions. In particular, these enzymes catalyze intramolecular or intermolecular substitution of the glycoside anomeric position. Under kinetically controlled reactions, the retained glycosidase can be used to form a glycosidic bond via a glycosyl donor activated by a good heterohead leaving group (e.g., nitrophenyl glycoside). In contrast, thermodynamically controlled reverse hydrolysis uses high concentrations of free sugar.

The transglycosidases corresponding to any GH group having significant transglycosylase activity may be used in the present invention and may include, for example, the use of members of the GH2 family, including LacZ β -galactosidase which converts lactose to iso-lactose; group GH13, including cyclodextrin glucosyltransferases that convert linear amylose to cyclodextrin, glycogenolyases that transfer three glucose residues in a four residue glycogen branch to a nearby branch, and trehalose synthases that catalyze the interconversion of maltose and trehalose; GH16 family, including xyloglucan endoglycosylases, which cleave and recombine with xyloglucan chains in plant cell walls; GH31, e.g., alpha-transglucosidase, catalyzes the transfer of single glucosyl residues between alpha- (1- > 4) -glucans; group GH70, e.g., glucans, which catalyze the synthesis of high molecular weight glucans from sucrose; the GH77 family, e.g., amylases, which catalyze the synthesis of maltodextrins from maltose; GH23, GH102, GH103 and GH104 families, which include the cleaving transglycosylases that convert peptidoglycans into 1, 6-anhydrosugars.

In one embodiment, the glycosyltransferase is a transglucosylase from the glycoside hydrolase 70 (GH 70) family. GH70 enzyme is a transglucosylase produced by lactic acid bacteria, e.g.from Streptococcus, leucococcus, webster or Lactobacillus. They form the GH-H group together with the GH13 and GH77 enzyme groups. Most enzymes in this family use sucrose as a D-glucopyranosyl donor to synthesize high molecular weight (> 106 Da) alpha-D-glucans while releasing D-fructose. They are also known as glucosyltransferases or glucans.

Various α -D-glucans of varying size, structure, branching degree and spatial arrangement may be produced from members of the GH70 family. For example, GH70 glucanase may transfer a D-glucosyl unit from sucrose to a hydroxyl acceptor group. Dextran sucrose catalyzes the formation of linear and branched alpha-D-glucan chains with various types of glycosidic linkages, i.e., alpha-1, 2; alpha-1, 3; alpha-1, 4; and/or alpha-1, 6.

In addition, sucrose analogs, such as α -D-glucopyranosyl fluoride, p-nitrophenyl α -D-glucopyranoside, α -D-glucopyranosyl α -L-furanofuranoside, and lactulose, can be used as D-glucopyranosyl donors. Dextran can recognize a variety of receptors, including carbohydrates, alcohols, polyols, or flavonoids, to produce oligosaccharides or glucoconjugates.

Exemplary glucan sucrose useful in the present application include, for example, glucan aminotransferase (sucrose: 1,6- α -D-glucosyltransferase; EC 2.4.1.5), alternan sucrase (sucrose: 1,6 (1, 3) - α -D-glucan-6 (3) - α -D-glucosyltransferase, EC 2.4.1.140), glucose sucrose (sucrose: 1,3- α -D-glucan-3- α -D-glucosyltransferase; EC 2.4.1.125), and reuptake (sucrose: 1,4 (6- α -D-glucan-4 (6) - α -D-glucosyltransferase; EC 2.4.1. -). The structure of the resulting glycosylation product depends on the specificity of the enzyme.

In some embodiments, fructosyltransferases may be used to catalyze the transfer of one or more fructose units, optionally comprising terminal glucose of the sequence: (fri) n-Glc, consisting of one or more of: beta 2,1, beta 2,6, alpha 1,2 and beta-1, 2 glycosidic linkages, where n is typically 3-10. Variants include inulin-type beta-1, 2 and levan-type beta-2, 6 linkages between fructosyl units in the backbone. Exemplary fructosyltransferases for use in the present application include, for example, beta-fructofuranosidase (EC 3.2.1.26), inulosucrase (EC 2.4.1.9), levansucrase (EC 2.4.1.10), or endo-inulase.

In some embodiments, galactosyltransferase or β -galactosidase can be used to catalyze the transfer of multiple sugar units, where one unit is terminal glucose and the remaining units are galactose and disaccharides comprising two galactose. In certain embodiments, the resulting structure comprises a mixture of galactopyranosyl oligomers (dp=3-8) linked predominantly by β - (1, 4) or β - (1, 6) linkages, although low proportions of β - (1, 2) or β - (1, 3) linkages may also be present. The terminal glucosyl residues are linked to the galactosyl unit by a β - (1, 4) linkage. These structures can be synthesized by the inverse action of beta-galactosidase (EC 3.2.1.23) on lactose at higher concentrations.

In some embodiments, the transglycosidase is an enzyme having anti-fucosidase, anti-sialidase, anti-lacto-N-biosidase and/or anti-N-acetyllacto-glycosidase activity.

In some embodiments, the glycosylation reaction can utilize any of the glycosyltransferases described herein in combination with any of the glycosylhydrolases or transglycosidases described herein. In these reactions, the transglycosylase and glycosyl hydrolase or transglycosylase are present in a range of ratios (w/w), wherein the transglycosylase/glycosyl hydrolase ratio (w/w) is 100:1, 80:1, 60:1, 40:1, 30:1, 25:1, 20:1, 15:1, 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3:1, 2:1, 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, 1:15, 1:20, 1:25, 1:30, 1:40, 1:50, 1:60, 1:80, 1:100, or any ratio derived from any two integers described above.

Glycosylation reaction conditions

The Glycosylated Sweet Tea Extract (GSTE) and the Glycosylated Sweet Tea Component (GSTC) of the present application may be obtained by, for example, synthetic operations or enzymatic methods. Thus, GSTE and GSTC obtained by these methods are non-naturally occurring rubusoside.

The glycosylase may be dissolved in the reaction mixture or immobilized on a solid support in contact with the reaction mixture. If an immobilized enzyme, it may be attached to an inert carrier. Suitable carrier materials are known in the art. Examples of suitable carrier materials are clays, clay minerals, such as kaolinite, diatomaceous earth, perlite, silica, alumina, sodium carbonate, calcium carbonate, cellulose powders, anion exchanger materials, synthetic polymers, such as polystyrene, acrylic resins, phenolic resins, polyurethanes and polyolefins, such as polyethylene and polypropylene. For the preparation of the enzyme bound to the carrier, the carrier material is generally used in the form of a fine powder, of which the porous form is preferred. The particle size of the support material is generally not more than 5mm, in particular not more than 2mm. In addition, suitable carrier materials are calcium alginate and carrageenan. The enzymes may be directly linked by glutaraldehyde. A variety of immobilization methods are known in the art. The proportions of the reactants may be adjusted based on the desired properties of the final product. The temperature of the glycosylation reaction may be in the range of 1-100 ℃, preferably 40-80 ℃, more preferably 50-70 ℃.

In certain embodiments, the methods of making GSTE and GSTC used in the present application are as follows: i) Mixing the starting STE or STC composition with a sugar donor material to obtain a mixture; ii) adding an effective amount of an enzyme to the mixture to form a reaction mixture, wherein the enzyme catalyzes the transfer of a sugar group from the sugar donor material to the STG in the starting STE or STC composition; and iii) incubating the reaction mixture at a desired temperature for a desired reaction time to glycosylate the STG with the glycosyl groups present in the sugar donor molecule. In some embodiments, after the GSTE/GSTC and residual STE/STC contents reach the desired ratio, the reaction mixture may be heated to a sufficiently high temperature and for a sufficiently long time to inactivate the enzymes. In some embodiments, the enzyme is removed by filtration rather than inactivation. In other embodiments, the enzyme is removed by filtration after inactivation. In some embodiments, the resulting solution comprising GSTE or GSTC, residual STG and residual sugar donor is decolorized. Examples of sugar donors include, but are not limited to, glucose, fructose, galactose, lactose and mannose. In some embodiments, the methods of making GSTE and GSTC used in the present application are as follows: i) Dissolving a glucose donor material in water to form a liquefied glucose donor material; ii) adding a starting STE or STC composition to the liquefied glucose donor material to obtain a mixture; iii) Adding an effective amount of an enzyme to the mixture to form a reaction mixture, wherein the enzyme catalyzes the transfer of glucose groups from the glucose donor material to the STG in the starting STE or STC composition; and iv) incubating the reaction mixture at a desired temperature for a desired reaction time to glycosylate the STG with glucose groups present in the glucose donor molecule. In some embodiments, after the GSTE or GSTC-and residual STE or STC content reach the desired ratio, the reaction mixture may be heated to a sufficient temperature and for a sufficient time to inactivate the enzyme. In some embodiments, the enzyme is removed by filtration rather than inactivation. In other embodiments, the enzyme is removed by filtration after inactivation. In some embodiments, the resulting solution comprising GSTE or GSTC, residual STG, and dextrin is decolorized. In certain embodiments, the resulting solution of GSTE or GSTC comprising residual STG and dextrin is dried. In some embodiments, drying is performed by spray drying. In some embodiments, step (i) comprises the sub-steps of: (a) mixing the glucose donor material with a desired amount of water to form a suspension, (b) adding a desired amount of enzyme to the suspension, and (c) incubating the suspension at a desired temperature for a desired time to form a liquefied glucose donor material. Starch may be used as a suitable alternative to dextrins and/or dextrins may be obtained by hydrolysis of starch.

The enzyme-catalyzed reaction may be carried out batchwise, semi-batchwise or continuously. The reactants may be supplied at the beginning of the reaction or may be supplied subsequently continuously or semi-continuously. The catalytic amount of glycosidase or glycosyltransferase required for the process of the present invention depends on the reaction conditions, such as temperature, solvent and amount of substrate.

The reaction may be carried out in an aqueous medium such as a buffer. The buffer adjusts the pH of the reaction mixture to a value suitable for efficient enzymatic catalysis. Typically, the pH is in the range of about pH 4 to about pH 9, for example in the range of about pH 5 to about pH 7. Suitable buffers include, but are not limited to, sodium acetate, tris (hydroxymethyl) aminomethane ("Tris") and phosphate buffers.

Optionally, the reaction may be carried out in the presence of a solvent mixture of water and a water miscible organic solvent, wherein the weight ratio of water to organic solvent is from 0.1:1 to 9:1, for example from 1:1 to 3:1. The organic solvent is not a primary or secondary alcohol and is therefore not reactive with the polysaccharide. Suitable organic solvents include alkanones, alkylnitriles, tertiary alcohols and cyclic ethers, and mixtures thereof, such as acetone, acetonitrile, t-amyl alcohol, t-butyl alcohol, 1, 4-dioxane and tetrahydrofuran, and mixtures thereof. In general, the use of organic solvents is not preferred.

In certain embodiments, the methods of making GSTE and GSTC used in the present application are as follows: i) Dissolving a glucose donor material in water to form a liquefied glucose donor material; ii) adding a starting STE or STC composition to the liquefied glucose donor material to obtain a mixture; iii) Adding an effective amount of an enzyme to the mixture to form a reaction mixture, wherein the enzyme catalyzes the transfer of glucose groups from the glucose donor material to the STG in the starting STE or STC composition; and iv) incubating the reaction mixture at a desired temperature for a desired reaction time to glycosylate the STG with glucose groups present in the glucose donor molecule. In some embodiments, after the GSTE or GSTC-and residual STE or STC content reach the desired ratio, the reaction mixture may be heated to a sufficient temperature and for a sufficient time to inactivate the enzyme. In some embodiments, the enzyme is removed by filtration rather than inactivation. In other embodiments, the enzyme is removed by filtration after inactivation. In some embodiments, the resulting solution comprising GSTE or GSTC, residual STG, and dextrin is decolorized. In certain embodiments, the resulting solution of GSTE or GSTC comprising residual STG and dextrin is dried. In some embodiments, drying is performed by spray drying. In some embodiments, step (i) comprises the sub-steps of: (a) mixing the glucose donor material with a desired amount of water to form a suspension, (b) adding a desired amount of enzyme to the suspension, and (c) incubating the suspension at a desired temperature for a desired time to form a liquefied glucose donor material. Starch may be used as a suitable alternative to dextrins and/or dextrins may be obtained by hydrolysis of starch.

(2) Glycosylation products

Glycosylation products, such as GSTE, GSTC, G-ST-MRP, may include reacted and unreacted components from the starting materials (i.e., the mixture of materials prior to the start of the glycosylation reaction). In some embodiments of the present invention, in some embodiments, the amount of glycosylated component (e.g., glycosylated RU) in the glycosylated product ranges from 0.00001 to 99.5wt%, from 0.0001 to 99.5wt%, from 0.001 to 99.5wt%, from 0.01 to 0.02wt%, from 0.01 to 0.05wt%, from 0.01 to 0.07wt%, from 0.01 to 0.1wt%, from 0.01 to 0.2wt%, from 0.01 to 0.5wt%, from 0.01 to 0.7wt%, from 0.01 to 1wt%, from 0.01 to 2wt%, from 0.01 to 5wt%, from 0.01 to 7wt%, from 0.01 to 10wt%, from 0.01 to 20wt%, from 0.01 to 50wt%, from 0.01 to 70wt%, from 0.01 to 99wt%, from 0.02 to 0.05wt%, from 0.02 to 0.07wt%, from 0.02 to 0.1wt%, from 0.02 to 0.2wt%, from 0.02 to 0.02wt%, from 0.02 to 0.5wt%, from 0.02 to 0.02wt% from 0.2wt% to 1wt% and from 0.02wt% to 10wt% from the glycosylated product 0.02-20wt%, 0.02-50wt%, 0.02-70wt%, 0.02-99wt%, 0.05-0.07wt%, 0.05-0.1wt%, 0.05-0.2wt%, 0.05-0.5wt%, 0.05-0.7wt%, 0.05-1wt%, 0.05-2wt%, 0.05-5wt%, 0.05-7wt%, 0.05-10wt%, 0.05-20wt%, 0.05-50wt%, 0.05-70wt%, 0.05-99wt%, 0.07-0.1wt%, and 0.07-0.2wt%, 0.07-0.5wt%, 0.07-0.7wt%, 0.07-1wt%, 0.07-2wt%, 0.07-5wt%, 0.07-7wt%, 0.07-10wt%, 0.07-20wt%, 0.07-50wt%, 0.07-70wt%, 0.07-99wt%, 0.1-0.2wt%, 0.1-0.5wt%, 0.1-0.7wt%, 0.1-1wt%, 0.1-2wt%, 0.1-5wt%, and, 0.1-7wt%, 0.1-10wt%, 0.1-20wt%, 0.1-50wt%, 0.1-70wt%, 0.1-99wt%, 0.2-0.5wt%, 0.2-0.7wt%, 0.2-1wt%, 0.2-2wt%, 0.2-5wt%, 0.2-7wt%, 0.2-10wt%, 0.2-20wt%, 0.2-50wt%, 0.2-70wt%, 0.2-99wt%, 0.5-0.7wt%, 0.5-1wt%, 0.5-2wt%, 0.5-5wt%, 0.5-7wt%, 0.5-10wt%, 0.5-20wt%, 0.5-50wt%, 0.5-70wt%, 0.5-99wt%, 0.7-1wt%, 0.7-2wt%, 0.7-5wt%, 0.7-7wt%, 0.7-10wt%, 0.7-20wt%, 0.7-7wt%, 0.7-70wt%, 0.7-50wt%, 0.7-70wt%, 0.5wt% and 0.5wt% of the composition 0.7-99wt%, 1-2wt%, 1-5wt%, 1-7wt%, 1-10wt%, 1-20wt%, 1-50wt%, 1-70wt%, 1-99wt%, 2-5wt%, 2-7wt%, 2-10wt%, 2-20wt%, 2-50wt%, 2-70wt%, 2-99wt%, 5-7wt%, 5-10wt%, 5-20wt%, 5-50wt%, 5-70wt%, 5-99wt%, 7-10wt%, 7-20wt%, 7-50wt%, 7-70wt%, 7-99wt%, 10-20wt%, 10-50wt%, 10-70wt%, 10-99wt%, 20-50wt%, 20-70wt%, 20-99wt%, 50-70wt%, 50-99wt%, or 70-99wt%.

In some embodiments, the amount of glycosylated component in the glycosylated product is greater than 0.01wt%, 0.1wt%, 1wt%, 2wt%, 5wt%, 10wt%, 20wt%, 30wt%, 40wt%, 50wt%, 60wt%, 70wt%, 80wt%, 90wt%, 95wt%, or 99wt%.

In some embodiments, the amount of glycosylated RU contained in the glycosylated product ranges from 1 to 5wt%, 1 to 10wt%, 1 to 15wt%, 1 to 20wt%, 1 to 30wt%,1 to 40wt%,1 to 50wt%, 1 to 60wt%,1 to 70wt%, 1 to 80wt%, 1 to 90wt%, 1 to 95wt%, 1 to 99wt%, 5 to 10wt%, 5 to 15wt%, 5 to 20wt%, 5 to 30wt%,5 to 40wt%,5 to 50wt%, 5 to 60wt%,5 to 70wt%, 5 to 80wt%, 5 to 90wt%, 5 to 95wt%, 5 to 99wt%, 10 to 15wt%, 10 to 20wt%, 10 to 30wt%,10 to 40wt%,10 to 50wt%, 10 to 60wt%,10-70wt%, 10-80wt%, 10-90wt%, 10-95wt%, 10-99wt%, 15-20wt%, 15-30wt%,15-40wt%,15-50wt%, 15-60wt%,15-70wt%, 15-80wt%, 15-90wt%, 15-95wt%, 15-99wt%, 20-30wt%,20-40wt%,20-50wt%, 20-60wt%,20-70wt%, 20-80wt%, 20-90wt%, 20-95wt%, 20-99wt%, 30-40wt%,30-50wt%, 30-60wt%,30-70wt%, 30-80wt%, 30-90wt%, 30-95wt%, 30-99wt%, 40-50wt%, 40-60wt%,40-70wt%, 40-80wt%, 40-90wt%, 30-95wt%, 30-99wt%, 30-50wt%, and a base material for the composition, 40-95wt%, 40-99wt%, 50-60wt%,50-70wt%, 50-80wt%, 50-90wt%, 50-95wt%, 50-99wt%, 60-70wt%, 60-80wt%, 60-90wt%, 60-95wt%, 60-99wt%, 70-80wt%, 70-90wt%, 70-95wt%, 70-99wt%, 80-90wt%, 80-95wt%, 80-99wt%, 90-95wt%, 90-99wt% or 95-99wt%.

In some embodiments, the glycosylation product, e.g., GSTE, GSTC, G-ST-MRP, comprises a glycosylated RU. The glycosylated RU may comprise RU molecules having different levels of glycosylation, including but not limited to glycosylated RU molecules comprising a RU backbone (having a molecular weight of 641 as described in table 1) and 1-50 additional monosaccharide units, which are added to the RU backbone during the artificial glycosylation reaction. In some embodiments, the additional monosaccharide unit is a glucose unit. In some embodiments, the additional monosaccharide units are non-glucose units, such as fructose, xylose, and galactose units. In some embodiments, the additional monosaccharide units are a mixture of glucose units and non-glucose units.

In some embodiments, the glycosylation product, e.g., GSTE, GSTC, G-ST-MRP, comprises an amount of glycosylated RU that is less than 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, or 10% by weight of the glycosylation product. In some embodiments, the glycosylation product, e.g., GSTE, GSTC, G-ST-MRP, comprises an amount of glycosylated RU that is greater than 0%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or 95% by weight of the glycosylation product.

In some embodiments, the glycosylation product, e.g., GSTE, GSTC, G-ST-MRP, comprises steviol monoglycosides in an amount greater than 6%, 8%, 10%, 12%, 15%, 20%, 25% or 30% by weight of the glycosylation product. In some embodiments, the glycosylation product, e.g., GSTE, GSTC, G-ST-MRP, comprises steviol monoglycosides in an amount less than 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10% or 5% by weight of the glycosylation product.

In some embodiments, the glycosylation product, e.g., GSTE, GSTC, G-ST-MRP, comprises less than 10%, 8%, 6%, 4%, or 2% of the glycosylated RU by weight of the glycosylation product (i.e., with one added monosaccharide unit in the RU backbone). In some embodiments, the glycosylation product, e.g., GSTE, GSTC, G-ST-MRP, comprises a glycosylated RU in the glycosylation product in an amount greater than 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55% or 60% by mass.

In some embodiments, the glycosylation product, e.g., GSTE, GSTC, G-ST-MRP, comprises less than 15%, 12%, 10%, 8%, 6%, 4%, or 2% of the disaccharide RU (i.e., with two added monosaccharide units on the RU backbone) by weight of the glycosylation product. In some embodiments, the glycosylation product, e.g., GSTE, GSTC, G-ST-MRP, comprises greater than 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% of the disaccharide RU by weight of the glycosylation product.

In some embodiments, the glycosylation product, e.g., GSTE, GSTC, G-ST-MRP, comprises less than 5%, 4%, 3%, 2%, 1% by weight of the glycosylation product of the trisaccharified RU (i.e., with three additional monosaccharide units on the RU backbone). In some embodiments, the glycosylation product, e.g., GSTE, GSTC, G-ST-MRP, comprises greater than 5%, 10%, 15%, 20%, 25%, 30%, 35%, or 40% of the trisaccharide RU by weight of the glycosylation product.

In some embodiments, the glycosylation product, e.g., GSTE, GSTC, G-ST-MRP, comprises a mono-, di-, and tri-glycosylated RU, with a total content of less than 30%, 25%, 20%, 15%, or 10% by weight of the glycosylation product. In some embodiments, the glycosylation products, e.g., GSTE, GSTC, G-ST-MRP, comprise mono-, di-, and tri-glycosylated RU in a total amount of greater than 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, or 90% by weight of the glycosylation products.

In some embodiments, the glycosylation product, e.g., GSTE, GSTC, G-ST-MRP, comprises less than 30%, 25%, 20%, 15%, 10%, 5%, 4%, 3%, 2%, or 1% RU by weight of the glycosylation product. In some embodiments, the glycosylation product, e.g., GSTE, GSTC, G-ST-MRP, comprises greater than 1%, 2%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, or 80% RU by weight of the glycosylation product.

In some embodiments, the glycosylation product is produced from a stevia extract composition comprising rubusoside and rubusoside, wherein the weight percentage of rubusoside is at least 0.1%, 1%, 5%, 8% or 10%, and optionally comprises one or more stevioside selected from the group consisting of Reb a, reb B, reb C, reb D, reb E, reb M, reb N, and Reb O. In some embodiments, the glycosylation product is produced from enriched rubusoside, wherein the enriched rubusoside can be produced from isolated stevia leaves, or by hydrolyzing stevioside to produce rubusoside and rubusoside.

STE, STC, GSTE and GSTC Maillard reaction products (collectively referred to as ST-MRP) and ST-MRP glycosylation products (G-ST-MRP)

In one embodiment, the sweetener or flavor composition of the present application comprises one or more ST-MRP. In some embodiments, the sweetener or flavor composition of the present application comprises one or more STE-MRP, one or more STC-MRP, one or more GSTE-MRP, one or more GSTC-MRP, or a combination thereof.

In some embodiments of the present application, in some embodiments, one or more ST-MRPs are present in the sweetener or flavor composition in an amount of 0.001-99wt%, 0.001-75wt%, 0.001-50wt%, 0.001-25wt%, 0.001-10wt%, 0.001-5wt%, 0.001-2wt%, 0.001-1wt%, 0.001-0.1wt%, 0.001-0.01wt%, 0.01-99wt%, 0.01-75wt%, 0.01-50wt%, 0.01-25wt%, 0.01-10wt%, 0.01-5wt%, 0.01-2wt%, 0.01-1wt%, 0.1-99wt%, 0.1-75wt%, 0.1-50 wt%, 0.1-25wt%, 0.1-10wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, and the like of the composition 0.1-0.5wt%, 1-99wt%, 1-75wt%, 1-50wt%, 1-25wt%, 1-10wt%, 1-5wt%, 5-99wt%, 5-75wt%, 5-50wt%, 5-25wt%, 5-10wt%, 10-99wt%, 10-75wt%, 10-50wt%, 10-25wt%, 10-15wt%, 20-99wt%, 20-75wt%, 20-50wt%, 30-99wt%, 30-75wt%, 30-50wt%, 40-99wt%, 40-75wt%, 40-50wt%, 50-99wt%, 50-75wt%, 60-99wt%, 60-75wt%, 70-99wt%, 70-75wt%, 80-99wt%, 80-90wt% or 90-99wt%.

In some embodiments, one or more ST-MRPs are prepared with an RU-rich maillard reaction mixture.

In some embodiments, one or more ST-MRPs are prepared using a maillard reaction mixture enriched in diterpene glycosides.

In some embodiments, the one or more ST-MRPs are prepared using a maillard reaction mixture containing one or more STCs selected from RU, SU, steviolmonoside, rebaudioside a, 13-O-beta-D-glucosyl-steviol, isomers of rebaudioside B, isomers of stevioside, pani cromet IV (Panicloside IV), shu Geluo grams of glycoside (sugeroside), enantiomer-16 a, 17-dihydroxy-kaurene-19-carboxylic acid (ent-16 a, 17-dihydroxy-kaurene-19-oic acid), ent-13-dihydroxy-kaurene-16-en-19-carboxylic acid (ent-13-hydroxy-kaurene-16-en-19-oic acid), ent-kaurene-16-en-19-carboxylic acid-13-O-. Beta. -D-glucoside (ent-kaurene-16-en-19-oic acid-13-. Beta. -D-glucide), ent-16β, 17-dihydroxy-kaurene-3-one (ent-16β, 17-dihydroxy-kaurene-3-one), ent-16α, 17-dihydroxy-kaurene-19-carboxylic acid (ent-16α, 17-dihydroxy-kaurene-19-oic acid), ent-kaurene-16β, 17-diol-3-one-17-O-beta-D-glucoside (ent-kaurane-16beta, 17-diol-3-one-17-O-beta-D-glucoside), enantiomer-16alpha, 17-dihydroxy-kaurane-3-one, enantiomer-kaurane-3alpha, 16beta, 17-3-triol (ent-kaurane-3alpha, 16beta, 17-3-triol), enantiomer-13, 17-dihydroxy-kaurane-15-ene-19-carboxylic acid (ent-13, 17-dihydroxy-kaurane-15-en-19-oic acid), ellagic acid, gallic acid, oleanolic acid, rutin, quercetin and isoquercitrin.

In some embodiments, one or more ST-MRPs are prepared using a Maillard reaction mixture containing one or more rubusoside selected from the group consisting of SU-A, SU-B, SU-C1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I and SU-J.

In some embodiments, one or more ST-MRPs are prepared using a maillard reaction mixture containing purified RU.

In some embodiments, one or more ST-MRPs comprise MRPs prepared with a maillard reaction mixture comprising STE, in which, RU is 1-99wt%, 1-95wt%, 1-90wt%, 1-80wt%, 1-70wt%, 1-60wt%, 1-50wt%, 1-40wt%, 1-30wt%, 1-20wt%, 1-10wt%, 1-5wt%, 5-99wt%, 5-95wt%, 5-90wt%, 5-80wt%, 5-70wt%, 5-60wt%, 5-50wt%, 5-40wt%, 5-30wt%, 5-20wt%, 5-10wt%, 10-99wt%, 10-95wt%, 10-90wt%, 10-80wt%, 10-70wt%, 10-60wt%, 10-50wt%, 10-40wt%, 10-30wt%, 10-20wt%, 20-99wt%, etc. of STE 20-95wt%, 20-90wt%, 20-80wt%, 20-70wt%, 20-60wt%, 20-50wt%, 20-40wt%, 20-30wt%, 30-99wt%, 30-95wt%, 30-90wt%, 30-80wt%, 30-70wt%, 30-60wt%, 30-50wt%, 30-40wt%, 40-99wt%, 40-95wt%, 40-90wt%, 40-80wt%, 40-70wt%, 40-60wt%, 40-50wt%, 50-99wt%, 50-95wt%, 50-90wt%, 50-80wt%, 50-70wt%, 50-60wt%, 60-99wt%, 60-95wt%, 60-90wt%, 60-80wt% 60-70wt%, 70-99wt%, 70-95wt%, 70-90wt%, 70-80wt%, 80-99wt%, 80-95wt%, 80-90wt%, 90-99wt%, 90-95wt% or 95-99wt%.

In some embodiments, one or more ST-MRPs comprise MRPs prepared with a maillard reaction mixture comprising GSTE, wherein GSTE is a glycosylated product of STE, wherein, RU is 1-99wt%, 1-95wt%, 1-90wt%, 1-80wt%, 1-70wt%, 1-60wt%, 1-50wt%, 1-40wt%, 1-30wt%, 1-20wt%, 1-10wt%, 1-5wt%, 5-99wt%, 5-95wt%, 5-90wt%, 5-80wt%, 5-70wt%, 5-60wt%, 5-50wt%, 5-40wt%, 5-30wt%, 5-20wt%, 5-10wt%, 10-99wt%, 10-95wt%, 10-90wt%, 10-80wt%, 10-70wt%, 10-60wt%, 10-50wt%, 10-40wt%, 10-30wt%, 10-20wt% of STE 20-99wt%, 20-95wt%, 20-90wt%, 20-80wt%, 20-70wt%, 20-60wt%, 20-50wt%, 20-40wt%, 20-30wt%, 30-99wt%, 30-95wt%, 30-90wt%, 30-80wt%, 30-70wt%, 30-60wt%, 30-50wt%, 30-40wt%, 40-99wt%, 40-95wt%, 40-90wt%, 40-80wt%, 40-70wt%, 40-60wt%, 40-50wt%, 50-99wt%, 50-95wt%, 50-90wt%, 50-80wt%, 50-70wt%, 50-60wt%, 60-99wt%, 60-95wt%, and the like, 60-90wt%, 60-80wt%, 60-70wt%, 70-99wt%, 70-95wt%, 70-90wt%, 70-80wt%, 80-99wt%, 80-95wt%, 80-90wt%, 90-99wt%, 90-95wt% or 95-99wt%.

In some embodiments, the one or more ST-MRPs include MRPs prepared with a maillard reaction mixture containing GSTE, wherein GSTE is a glycosylated product of STE in which RU is present in an amount of at least 1wt%, at least 2wt%, at least 5wt%, at least 10wt%, at least 15wt%, at least 20wt%, at least 25wt%, at least 30wt%, at least 35wt%, at least 40wt%, at least 45wt%, at least 50wt%, at least 55wt%, at least 60wt%, at least 65wt%, at least 70wt%, at least 75wt%, at least 80wt%, at least 85wt%, at least 90wt%, at least 95wt%, at least 99wt%, or a range defined by any pair of these integers.

In some embodiments, the sweetener or flavor composition further comprises MRP formed with one or more of the following: flavonoid glycoside, isoflavone glycoside, saponin glycoside, phenol glycoside, blue algae glycoside, anthraquinone glycoside, cardiac glycoside, bitter glycoside, coumarin glycoside and/or thio glycoside.

In some embodiments, the sweetener or flavor composition further comprises MRP formed with one or more of the following: glycosylated flavonoid glycoside, glycosylated isoflavone glycoside, glycosylated saponin glycoside, glycosylated phenol glycoside, glycosylated cyanobacteria glycoside, glycosylated anthraquinone glycoside, glycosylated cardiac glycoside, glycosylated bitter glycoside, glycosylated coumarin glycoside and/or glycosylated thio glycoside.

In some embodiments, the sweetener or flavor composition further comprises MRP formed with one or more of the following: flavonoid glycoside, isoflavone glycoside, saponin glycoside, phenol glycoside, blue algae glycoside, anthraquinone glycoside, cardiac glycoside, bitter glycoside, coumarin glycoside or thio glycoside.

In some embodiments, the sweetener or flavor composition includes one or more of ST-MRP and thaumatin.

In some embodiments, the sweet tea based sweetener and flavor composition of this section (section IIC) further comprises one or more components selected from STE, STC, ST-MRP, G-ST-MRP, SE, SG, GSE, GSG, stevia MRP, and conventional MRP.

(1) Maillard reaction

Maillard reactions are non-enzymatic browning reactions of sugar and amine donors in the presence of heat, producing flavor. Common flavors produced by maillard reactions include, for example, flavors associated with red meats, poultry, coffee, vegetables, crust, and the like upon heating. The maillard reaction is primarily dependent on sugars and amino acids, but may also include other components including: autolyzed yeast extract, hydrolyzed vegetable protein, gelatin (protein source), vegetable extract (i.e., onion powder), enzyme-treated protein, meat fat or extract, and acid or base to adjust the pH of the reaction. The reaction is maintained at a specific temperature and in an aqueous environment having a pH adjusted for a specific amount of time to produce various flavors. Typical flavors produced are chicken, pork, beef, caramel, chocolate, and the like. However, a variety of different taste and flavor profiles can be achieved by adjusting the composition, temperature, and/or pH of the reaction. The main advantage of the reaction flavor is that it can produce the typical meat, burnt, roasted, caramel or chocolate flavor profile required by the food industry, which is not generally obtained by using a mix of flavor components.

The reducing group may be on a reducing sugar (sugar donor) and the amine group may be on an amine donor (e.g., free amino acids, polypeptides, and proteins). First, the reactive carbonyl group of the reducing sugar condenses with the free amine group, accompanied by the loss of one molecule of water. The reducing sugar substrate used in the maillard reaction typically has a reactive carbonyl group in the form of a free aldehyde or free ketone. The resulting N-substituted glycosylaldosamines are unstable. The aldolylamine compounds rearrange to form ketoglycosylamines by Amadori rearrangement. The ketoamine formed may further react by any of three pathways: (a) further dehydration to form reduced ketones and dehydroreduced ketones; (b) Hydrolysis to short chain products such as diacetyl, propanols, pyruvaldehyde, etc., which can then undergo Strecker degradation to form aldehydes with additional amine groups and condensation to form aldols; and (c) loss of water molecules followed by reaction of additional amine groups with water followed by condensation and/or polymerization to melanoids. Factors that influence the rate and/or extent of the maillard reaction include, among others, temperature, water activity, and pH. The maillard reaction is enhanced by high temperature, low moisture content, and alkaline pH.

In a Maillard reaction, the reactant containing the appropriate carbonyl group contains a reactive aldehyde (-CHO) or ketone (-CO-) group such that the carbonyl free aldehyde or free ketone group is available for reaction with the amino group associated with the reactant. The reducing reactant is typically a reducing sugar, such as a sugar of a reducible test reagent, e.g Cu can be made of ²⁺ Reduction to Cu ⁺ Or oxidized by the reactant.

Monosaccharides, disaccharides, oligosaccharides, polysaccharides (e.g. dextrins, starches and edible gums) and their hydrolysates are suitable reducing reactants if they have at least one reducing group which can participate in the maillard reaction. Reducing sugars include aldoses or ketoses such as glucose, fructose, maltose, lactose, glyceraldehyde, dihydroxyacetone, arabinose, xylose, ribose, mannose, erythrose, threose and galactose. Other reducing reactants include uronic acids (e.g., glucuronic acid, glucuronolactone and galacturonic acid, mannuronic acid, iduronic acid) or maillard reaction intermediates with at least one carbonyl group, such as aldehydes, ketones, α -hydroxycarbonyl or dicarbonyl compounds.

(2) Maillard reaction components

The inventors of the present application have discovered that Maillard Reaction Product (MRP) compositions can provide improved taste profiles compared to previously reported high intensity natural sweetener compositions. In addition, the inventors have surprisingly found that non-reducing sugars, including steviol glycosides, e.g. rubusoside and rubusoside, can be used as substrates for Maillard reactions to provide improved taste profiles. Thus, the sweet tea composition or extract may also be used as a substrate in a Maillard reaction and provide a Maillard Reaction Product (MRP) composition with improved taste or flavor profile.

In some embodiments, the present application provides a sweet tea maillard reaction product (ST-MRP) formed by heating a reaction mixture comprising: (1) One or more exogenously added amine donors, (2) one or more exogenously added reducing sugars; and (3) one or more STE, GSTE, STC and/or GSTC.

In some embodiments, the present application provides a sweet tea maillard reaction product (ST-MRP) formed by heating a reaction mixture comprising (1) one or more exogenously added amine donors and (2) one or more STE, GSTE, STC, and/or GSTC.

In some embodiments, the present application provides a sweet tea Maillard reaction product (ST-MRP) comprising (1) one or more exogenously added reducing sugars by heating; (2) One or more STE, GSTE, STC, and/or GSTC, and/or a reaction mixture thereof.

In some embodiments, the present application provides a sweet tea Maillard reaction product (ST-MRP) that comprises (1) one or more exogenously added amine donors by heating; (2) one or more exogenously added non-reducing sugars; and (3) one or more STE, GSTE, STC, and/or GSTC, and a reaction mixture thereof.

In some embodiments, the present application provides a sweet tea Maillard reaction product (ST-MRP) comprising (1) one or more exogenously added non-reducing sugars by heating; and (2) one or more STE, GSTE, STC, and/or GSTC, and a reaction mixture thereof.

In some embodiments, the present application provides a sweet tea Maillard reaction product (ST-MRP) that comprises (1) one or more exogenously added amine donors by heating; (2) one or more exogenously added reducing sugars; (3) one or more exogenously added non-reducing sugars; and (4) one or more STE, GSTE, STC, and/or GSTC, and a reaction mixture thereof.

In some embodiments, the present application provides a sweet tea Maillard reaction product (ST-MRP) comprising (1) one or more exogenously added reducing sugars by heating; (2) one or more exogenously added non-reducing sugars; and (3) one or more STE, GSTE, STC, and/or GSTC, and a reaction mixture thereof.

In some embodiments, the application provides a glycosylated sweet tea Maillard reaction product (G-ST-MRP) formed by glycosylated ST-MRP under conditions such as described in section II (B).

In some embodiments, the present application provides glycosylated stevia extract maillard reaction products or glycosylated steviol glycoside maillard reaction products (collectively referred to as G-SG-MRP), formed by the glycosylation of ST-MRP, under conditions such as described in section II (B).

Amine donors

The MRP composition of the application is formed from a reaction mixture that includes at least one exogenous amine donor that contains a free amino group. The term "amine donor" as used herein refers to a compound or substance comprising free amino groups that can participate in the Maillard reaction. Amine-containing reactants include amino acids, peptides (including dipeptides, tripeptides, and oligopeptides), proteins, proteolytic or non-enzymatic digests thereof, and other compounds that react with reducing sugars and similar compounds in maillard reactions, such as phospholipids, chitosan, lipids, and the like. In some embodiments, the amine donor further provides one or more sulfur-containing groups. Exemplary amine donors include amino acids, peptides, proteins, protein extracts.

Exemplary amino acids include, for example, nonpolar amino acids such as alanine, glycine, isoleucine, leucine, methionine, tryptophan, phenylalanine, proline, valine; polar amino acids such as cysteine, serine, threonine, tyrosine, asparagine, and glutamine; polar basic (positively charged) amino acids such as histidine and lysine; and polar acidic (negatively charged) amino acids such as aspartic acid and glutamine.

Exemplary peptides include, for example, hydrolyzed Vegetable Proteins (HVPs) and mixtures thereof.

Exemplary proteins include, for example, sweet taste improving proteins, soy proteins, sodium caseinate, whey proteins, wheat gluten, or mixtures thereof. Typical sweet taste modifying proteins include, for example, thaumatin, monellin, brazzein, miraclein, curculin, betadine, ma Binling sweet proteins, and mixtures thereof. In certain embodiments, the sweet taste improving protein may be used interchangeably with the term "sweetener enhancer".

Exemplary protein extracts include yeast extracts, plant extracts, bacterial extracts, and the like.

The nature of the amine donor can play an important role in interpreting the many flavors produced by the maillard reaction. In some embodiments, the amine donor may be used to account for one or more flavors produced by the maillard reaction. In some embodiments, the flavor may be generated by a maillard reaction by using one or more amine donors or specific combinations of amine donors and sugar donors.

In certain embodiments, the amine donor is present in the compositions of the present application in an amount ranging from about 1 to about 99wt%, from about 1 to about 50wt%, from about 1 to about 10wt%, from about 1wt%, from about 2wt% to about 9wt%, from about 3 to about 8wt%, from about 4 to about 7wt%, from about 5 to about 6wt%, and all values and ranges subsumed within the range from about 1wt% to about 50 wt%. In some embodiments, the amine donor is derived from a plant source, such as vegetable juice, fruit juice, syrup juice, and the like.

Sugar donors

In some embodiments, the sugar donor is a reducing sugar. Reducing sugars useful in the present invention include, for example, all monosaccharides and some disaccharides, which may be aldose reducing sugars or ketose reducing sugars. Typically, the reducing sugar may be selected from the group consisting of aldotetraose, aldopentaose, aldohexaose, ketotetraose, ketopentaose and ketohexaose reducing sugars. Suitable examples of aldehyde reducing sugars include erythrose, threose, ribose, arabinose, xylose, lyxose, allose, altrose, glucose, mannose, gulose, idose, galactose, and talose. Suitable examples of ketoreducing sugars include erythrose, ribose, xylulose, polyethylene glycol, fructose, sorbose, and tagatose. The aldose or ketose may also be a deoxy reducing sugar, such as a 6-deoxy reducing sugar, such as fucose or rhamnose.

Specific monosaccharide aldoses include, for example, reducing agents including, for example, those wherein at least one reducing sugar is a monosaccharide, or one or more reducing sugars are selected from monosaccharide reducing sugars, typically at least one monosaccharide reducing sugar is an aldose or ketose.

When the reducing sugar is a monosaccharide, the monosaccharide may be in the D-or L-configuration or a mixture thereof. Typically, monosaccharides exist in the most common form in nature. For example, the one or more reducing sugars may be selected from the group consisting of D-ribose, L-arabinose, D-xylose, D-lyxose, D-glucose, D-mannose, D-galactose, D-heptose, D-fructose, L-fucose and L-rhamnose. In a more specific embodiment, the one or more reducing sugars are selected from the group consisting of D-xylose, D-glucose, D-mannose, D-galactose, L-rhamnose and lactose.

Specific reducing sugars include ribose, glucose, fructose, maltose, lyxose, galactose, mannose, arabinose, xylose, rhamnose, rutin sugar, lactose, maltose, cellobiose, glucuronolactone, glucuronic acid, D-allose, D-glucose, xylitol, allose, melezitose, D-tagatose, D-maltose, D-aldose, L-gulose, L-sorbose, D-talitol, inulin, stachyose, including mixtures and derivatives thereof.

Exemplary disaccharide reducing sugars for use in the present invention include maltose, lactose, lactulose, cellobiose, trobiose, melezitose, laminabiose, gentiobiose, du Lantang, maltose, malobiose, 6-O-BETA-D-glucopyranosyl-D-fructose, mannobiose, raffinose, sinapiose, rutin sugar, rutinose, or xylobiose.

Although rarely used, mannose and glucuronolactone or glucuronic acid can be used as sugar donors under maillard reaction conditions. The maillard reaction products of mannose, glucuronolactone, or glucuronic acid provide another unique method to provide new taste profiles with the sweeteners described in this specification, alone or in combination with other natural sweeteners, synthetic sweeteners and/or flavoring agents described herein.

In some embodiments, one or more carbohydrate sweeteners may be added to the reaction mixture in which the maillard reaction is performed. In other embodiments, one or more carbohydrate sweeteners may be added to the MRP composition. Non-limiting examples of carbohydrate sweeteners for use in the present invention include caloric sweeteners such as sucrose, fructose, glucose, D-tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., α -cyclodextrin, β -cyclodextrin and γ -cyclodextrin), ribose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, fructose, idose, talose, erythrulose, melezitose, cellobiose, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abiratose, galactosamine, sugar alcohols (e.g., erythritol, xylitol, mannitol, sorbitol, maltitol, lactose, mannitol and inositol); xylo-oligosaccharides (xylotriose, xylose etc.), gentiooligosaccharides (gentiobiose, gentitriose, gentitetraose etc.), galactooligosaccharides, sorbose, black oligosaccharides, fructooligosaccharides, fructose, maltose, fructose, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose etc.), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn/starch syrups (containing fructose and glucose, e.g. HFCS55, HFCS42, or HFCS 90), coupled sugars, soy oligosaccharides and glucose syrups. In addition, the carbohydrate may be in the D-or L-configuration.

It should be noted, however, that not all carbohydrate sweeteners are reducing sugars. Sugars having acetal or ketal bonds are not reducing sugars, as they have no free aldehyde chains. Thus, they do not react with the reducing sugar test solution (e.g., in the tolens test or the benefect test). However, the non-reducing sugars may be hydrolyzed using dilute hydrochloric acid.

In some embodiments, the sugar donor is a non-reducing sugar that does not contain a free aldehyde or free ketone group. Typical non-reducing sugars include, but are not limited to, sucrose, trehalose, xylitol, and raffinose. In some embodiments, the sugar donor comprises both reducing and non-reducing sugars. In some embodiments, the sugar donor is from a food ingredient, such as sugar, flour, starch, vegetables, and fruits. In some embodiments, the sugar donor is from a plant source, such as fruit juice, syrup juice, vegetable juice, and the like. In some embodiments, the sugar donor is orange juice, cranberry juice, apple juice, peach juice, watermelon juice, pineapple juice, grape juice, and concentrated products thereof. In some embodiments, the juice, berry juice, or vegetable juice serves as both an amine donor and a sugar donor.

In some embodiments, the sugar donor and the amine donor are present in the reaction mixture in a molar ratio of 10:1 to 1:10, 8:1 to 1:8, 6:1 to 1:6, 4:1 to 1:4, 3:1 to 1:3, or 2:1 to 1:2. In some embodiments, the sugar donor and the amine donor are present in the reaction mixture in a molar ratio of 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3:1, 2:1, 1:1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or 1:10.

In some embodiments, the sugar donor and the amine donor are present in the reaction mixture in a weight ratio of sugar donor to amine donor of 10:1 to 1:10, 8:1 to 1:8, 6:1 to 1:6, 4:1 to 1:4, 3:1 to 1:3, or 2:1 to 1:2. In some embodiments, the sugar donor and the amine donor are present in the reaction mixture in a weight ratio of sugar donor to amine donor of 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3:1, 2:1, 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or 1:10.

In some embodiments, the weight ratio between the total amount of STE, STC, GSTE and GSTC and the total amount of sugar donor and amine donor in the reaction mixture (total _{STE/STC/GSTE/GSTC} Total of all _Sugar/amine ) From 10:1 to 1:10, 8:1 to 1:8, 6:1 to 1:6, 4:1 to 1:4, 3:1 to 1:3, or 2:1 to 1:2.

In one aspect, in an exemplary composition having two different components, the ratio of the components may be 1:99, 2:98, 3:97, 4:96, 5:95, 6:94, 7:93, 8:92, 9:91, 10:90, 11:89, 12:88, 13:87, 14:86, 15:85, 16:84, 17:83, 18:82, 19:81, 20:80, 21:79, 22:78, 23:77, 24:76, 25:75, 26:74, 27:73, 28:72, 29:71, 30:70, 31:69, 32:68, 33:67, 34:66, 35:65, 36:64, 37:63, 38:62, 39:61, 40:60, 41:59, 42:58, 43:57, 44:56, 45:55, 46:54, 47:53, 48:52, 49:51 and 50:50, and the ratio is in the range of 1:99-99, e.g., all ranges from 1:99 to 50:50, etc.).

It is understood that the different components may be STE, STC, RU, GSTE, GSTC, GSU, STE-MRP, STC-MRP, RU-MRP, GSTE-MRP, GSTC-MRP, GRU-MRP, SG, SGE, GSG, GSGE, SG-MRP, SGE-MRP, GSG-MRP, GSGE-MRP, sugar donors, amine donors, sweeteners, non-nutritive sweeteners, high intensity natural sweeteners, high intensity synthetic or semi-synthetic sweeteners, sweetness enhancers, ingredients of mogroside extracts, mogrosides, and the like.

The following steps are performed The following steps are performed All ranges between 25:32:43, 26:26:48, 26:27:47, 26:28:46, 26:29:45, 26:30:44, 26:31:43, 26:32:42, 27:27:46, 27:28:45, 27:29:44, 27:30:43, 27:31:42, 27:32:41, 28:28:44, 28:29:43, 28:30:42, 28:31:41, 28:32:40, 29:29:29:42, 29:30:41, 29:31:40, 29:32:39, 30:30:40, 30:31:39, 30:32:38, 31:31:38, 31:32:37, 32:32:36, 32:33:35, and 33.3:33.3:33.3:33.3, and 1:98-98:1, for example, ratios of 1:98-33.3:33.3:33.3:70, 10:40:45, etc.).

It is to be understood that the different components may be STE, STC, RU, GSTE, GSTC, GSU, STE-MRP, STC-MRP, RU-MRP, GSTE-MRP, GSTC-MRP, GRU-MRP, sugar donors, amine donors, sweeteners, non-nutritive sweeteners, individual components of sweeteners, e.g., stevioside, steviolbioside, RA, RB, RC, RD, RE, RF, RH, RI, RJ, RK, RL, RM, RN, RO, rubusoside, dulcoside, etc., components of stevia extract, components of mogroside extract, etc.

Note that the present disclosure is not limited to compositions having only two or three different components, and exemplary ratios are non-limiting. Instead, the same formula may be followed to determine the proportions of the different components contained in a given composition. As a further example, in a composition comprising 20 different components according to the application, the ratio of the components may be 1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1-5:5:5:5:5:5:5:5:5:5:5:5, and all possible combinations of ratios therebetween. In some embodiments, the compositions of the present application may have a combination of up to and including all compounds.

The maillard reaction is carried out in a suitable solvent. In addition, a solvent may be used together with water. Suitable solvents approved for oral administration include, for example, alcohols, such as low molecular weight alcohols, e.g., methanol, ethanol, propanol, butanol, pentanol, hexanol, ethylene glycol, propylene glycol, butylene glycol, and the like. The following other solvents may be used in the maillard reaction or may be used as carriers for the maillard reaction products: acetone, benzyl alcohol, 1, 3-butanediol, carbon dioxide, castor oil, citric acid esters of mono-and diglycerides, ethyl acetate, ethanol denatured with methanol, glycerol (glycerol), diacetin, triacetin (triacetin), tributyrin (tributyrin), hexane, isopropanol, methanol, methyl ethyl ketone (2-butanone), methylene chloride, mono-and diglycerides, citric acid monoglycerides, 1, 2-propanediol, propylene glycol mono-and diglycerides, triethyl citrate, and mixtures thereof.

The international flavor Industry Organization (IOFI) guidelines (29, 2012, version 1.3) list the following solvents suitable for flavors, although it is recognized that other suitable solvents may also be applied to flavors: acetic acid, benzyl alcohol, edible oil, ethanol, glycerol, hydrogenated vegetable oil, isopropanol, mannitol, propylene glycol, sorbitol syrup, water and xylitol. Thus, in certain embodiments, these are preferred solvents.

In some embodiments, the solvent is water. In some embodiments, the solvent is glycerol. In some embodiments, the solvent is a glycerol-water mixture, wherein the glycerol to water (v/v) volume ratio is 10:1-1:10, 9:1-1:9, 8:1-1:8, 7:1-1:7, 6:1-1:6, 1:5-5:1, 1:4-4:1, 1:3-3:1, 1:2-2:1. In some embodiments, the solvent is a glycerol-water mixture, wherein the glycerol: the water (v/v) volume ratio is 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, or 9:1.

In some embodiments, the reaction mixture contains the solvent in an amount of 10-90wt%, 10-80wt%, 10-70wt%, 10-60wt%, 10-50wt%, 10-40wt%, 10-30wt%, 10-20wt%, 20-90wt%, 20-80wt%, 20-70wt%, 20-60wt%, 20-50wt%, 20-40wt%, 20-30wt%, 30-90wt%, 30-80wt%, 30-70wt%, 30-60wt%, 30-50wt%, 30-40wt%, 40-90wt%, 40-80wt%, 40-70wt%, 40-60wt%, 40-50wt%, 50-90wt%, 50-80wt%, 50-70wt%, 50-60wt%, 60-90wt%, 60-80wt%, 60-70wt%, 70-90wt%, 70-80wt%, or 80-90wt% of the reaction mixture. In some embodiments, the reaction mixture contains solvent in an amount of about 10wt%, about 15wt%, about 20wt%, about 25wt%, about 30wt%, about 33wt%, about 35wt%, about 40wt%, about 45wt%, about 50wt%, about 55wt%, about 60wt%, about 65wt%, about 70wt%, about 75wt%, about 80wt%, about 85wt%, or about 90wt%.

In some embodiments, the sugar donor may account for one or more flavors produced by the maillard reaction. More particularly, flavor may be generated from a maillard reaction by using one or more sugar donors, wherein at least one sugar donor is selected from products comprising a glycoside and a free carbonyl group. In some embodiments, the glycoside material for the maillard reaction comprises a natural juice/concentrate/extract selected from the group consisting of: strawberry, blueberry, blackberry, bilberry, raspberry, bilberry, black currant, white currant, black currant, apple, peach, pear, apricot, mango, grape, watermelon, cantaloupe, grapefruit, passion fruit, dragon fruit, carrot, celery, eggplant, tomato, etc.

The natural extract used in the maillard reaction described herein may include any material that contains a solvent extract, such as polyphenols, free amino acids, flavonoids, and the like. The extract may be further purified by, for example, resin enrichment, membrane filtration, crystallization, etc., which will be described later.

In one embodiment, the maillard reaction mixture or MRP composition produced thereby may comprise a sweetener, thaumatin, and optionally one or more MRP products, wherein the sweetener is selected from the group consisting of jujube paste, apple juice concentrate, grosvenor momordica fruit concentrate, beet syrup, pear juice or puree concentrate, apricot juice concentrate. Alternatively, root juice or berry juice may be used as a sugar donor or sweetener added to the MRP composition.

In some embodiments, a particular flavor may be generated from a maillard reaction by using one or more sugar donors, wherein at least one sugar donor is selected from the group consisting of plant juice/powder, vegetable juice/powder, berry juice/powder, fruit juice/powder. In certain preferred embodiments, concentrates or extracts may be used, such as cranberry juice concentrates or extracts having a high amount of anthocyanins. Optionally, the at least one sugar donor and/or one amine donor is selected from animal-based products, such as meat, oil, and the like. Meat from any part of an animal or protein from any part of a plant may be used as a source of amine donor in the present application.

In some embodiments, the maillard reactant may further include one or more high intensity synthetic sweeteners, non-ST natural sweeteners, and/or glycosylated products thereof. Alternatively, or in addition, a high intensity synthetic sweetener may be added to the MRP composition comprising the reaction product formed in the maillard reaction.

High intensity synthetic sweeteners are synthetically produced sugar substitutes or sugar substitutes that are many times sweeter than sugar and have little calories when added to food products. Furthermore, they may be similarly used as Maillard reaction components or flavor enhancers added to the MRP compositions of the present application. High intensity synthetic sweeteners include the high intensity sweeteners alidensweet, aspartame, acesulfame K (Ace-K), neotame, sucralose, and saccharin.

The inventors have discovered that alidensweet, a non-caloric high intensity synthetic sweetener and aspartame analog, can enhance the flavor and taste profile of the compositions disclosed herein, particularly when added after the maillard reaction. Generally, the addition of alidendranthema and other high intensity synthetic sweeteners may be in the range of 0.01ppm to 100 ppm.

(3) Maillard reaction conditions

The maillard reaction conditions are affected by temperature, pressure, pH, reaction time, the ratio of the different reactants, the type of solvent and the ratio of solvent to reactants. Thus, in certain embodiments, the reaction mixture may include a pH adjuster, which may be an acid or a base. Suitable alkali conditioning agents include, for example, sodium hydroxide, potassium hydroxide, baking powder, baking soda, any useful food grade alkali salt, including basic amino acids. In addition, the Maillard reaction can be carried out in the presence of a basic amino acid without the need for an additional base, wherein the basic amino acid itself acts as a base. The pH of the reaction mixture may be maintained at any pH suitable for the maillard reaction. In certain embodiments, the pH is maintained at about 2 to about 14, about 2 to about 7, about 3 to about 9, about 4 to about 8, about 5 to about 7, about 7 to about 14, about 8 to about 10, about 9 to about 11, about 10 to about 12, or any pH range derived from these integer values.

In some embodiments, at the start of the maillard reaction, the pH of the reaction mixture is 4, 5, 6, 7, 8, or 9.

In any of the embodiments described herein, the reaction temperature in any of the MRP reaction mixtures described herein may be any temperature range defined by 0 ℃, 5 ℃, 10 ℃, 20 ℃, 25 ℃, 30 ℃, 35 ℃, 40 ℃, 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃, 80 ℃, 90 ℃, 100 ℃, 110 ℃, 120 ℃, 125 ℃, 130 ℃, 135 ℃, 140 ℃, 150 ℃, 155 ℃, 160 ℃, 165 ℃, 170 ℃, 180 ℃, 190 ℃, 200 ℃, 210 ℃, 220 ℃, 225 ℃, 230 ℃, 235 ℃, 240 ℃, 250 ℃, 255 ℃, 260 ℃, 265 ℃, 270 ℃, 280 ℃, 290 ℃, 300 ℃, 400 ℃, 500 ℃, 600 ℃, 700 ℃, 800 ℃, 900 ℃, 1000 ℃, or any two temperature values in this paragraph.

In a more specific embodiment, the reaction temperature ranges in any MRP reaction mixture described herein are: 0-1000 ℃, 10-300 ℃, 15-250 ℃, 20-250 ℃, 40-250 ℃, 60-250 ℃, 80-250 ℃, 100-250 ℃, 120-250 ℃, 140-250 ℃, 160-250 ℃, 180-250 ℃, 200-250 ℃, 220-250 ℃, 240-250 ℃, 30-225 ℃, 50-225 ℃, 70-225 ℃, 90-225 ℃, 110-225 ℃, 130-225 ℃, 150-225 ℃, 170-225 ℃, 190-225 ℃, 210-225 ℃, 80-200 ℃, 100-200 ℃, 120-200 ℃, 140-200 ℃, 160-200 ℃, 180-200 ℃, 90-180 ℃, 180-250 ℃, 100-180 ℃, 110-180 ℃, 120-180 ℃, 130-180 ℃, 140-180 ℃, 150-180 ℃, 160-180 ℃, 80-160 ℃, 90-160 ℃, 100-160 ℃, 110-160 ℃, 120-160 ℃, 130-160 ℃, 140-160 ℃, 150-160 ℃, 80-140 ℃, 90-140 ℃, 100-140 ℃, 110-140 ℃, 120-140 ℃, 130-140 ℃, 80-120 ℃, 85-120 ℃, 90-120 ℃, 95-120 ℃, 100-120 ℃, 110-120 ℃, 115-115 ℃, 80-100 ℃, 85-100 ℃, 90-100 ℃, 95-100 ℃, or any of the foregoing temperature values in that paragraph, or a temperature range defined by any pair of the foregoing temperature values in that paragraph.

The Maillard reaction may be carried out under open or sealed conditions. The reaction time is generally from 1 second to 100 hours, in particular from 1 minute to 24 hours, from 1 minute to 12 hours, from 1 minute to 8 hours, from 1 minute to 4 hours, from 1 minute to 2 hours, from 1 minute to 1 hour, from 1 minute to 40 minutes, from 1 minute to 20 minutes, from 1 minute to 10 minutes, from 10 minutes to 24 hours, from 10 minutes to 12 hours, from 10 minutes to 8 hours, from 10 minutes to 4 hours, from 10 minutes to 2 hours, from 10 minutes to 1 hour, from 10 minutes to 40 minutes, from 10 minutes to 20 minutes, from 20 minutes to 24 hours, 20 minutes to 12 hours, 20 minutes to 8 hours, 20 minutes to 4 hours, 20 minutes to 2 hours, 20 minutes to 1 hour, 20 minutes to 40 minutes, 40 minutes to 24 hours, 40 minutes to 12 hours, 40 minutes to 8 hours, 40 minutes to 4 hours, 40 minutes to 2 hours, 40 minutes to 1 hour, 1 hour to 24 hours, 1 hour to 12 hours, 1 hour to 8 hours, 1 hour to 4 hours, 1 hour to 2 hours, 2 hours to 24 hours, 2 hours to 12 hours, 2 hours to 8 hours, 2 hours to 4 hours, 4 hours to 24 hours, 4 hours to 12 hours, 4 hours to 8 hours, 8 hours to 24 hours, 8 hours to 12 hours, or 12 hours to 24 hours. The reaction may be stopped at any time, depending on the intended taste. The maillard reaction mixture may include unreacted reactants, reactant-degrading species, pH modifiers, and/or salts.

The Maillard reaction may be carried out at atmospheric pressure or at a pressure. When carried out under pressure, the reaction mixture may be subjected to a constant pressure or may be subjected to a varying pressure over time. In certain embodiments, the pressure in the reaction vessel is at least 10MPa, at least 20MPa, at least 30MPa, at least 40MPa, at least 50MPa, at least 75MPa, at least 100MPa, at least 150MPa, at least 200MPa, at least 250MPa, at least 300MPa, at least 400MPa, at least 500MPa, at least 600MPa, at least 700MPa, at least 800MPa, and any pressure range values derived from the above pressures.

In some embodiments, it is desirable to inhibit the maillard reaction to some extent. This may be accomplished by employing one or more of the following methods, including using materials that are less prone to browning, adjusting factors that affect the browning rate of the maillard reaction, lowering temperature, lowering pH, adjusting water activity, increasing oxygen levels, using oxidants, introducing enzymes, and the like.

In certain embodiments, the use of low solubility or insoluble amino acids in the maillard reaction may result in the presence of insoluble reactants in the final MRP composition. In this case, filtration means may be used to remove any insoluble components present in the MRP composition.

The general method for preparing the derivatized Maillard reaction product is described below. Briefly, SG or ST extracts are dissolved in water with or without a sugar donor, together with an amino acid donor, and then the solution is heated up, for example from about 50 ℃ to about 200 ℃. The reaction time may range from more than one second to several days, more typically several hours, until a Maillard Reaction Product (MRP) is formed or the reaction components are used up or the reaction is completed, whether or not a Caramelized Reaction Product (CRP) is formed, as will be described further below. When desired, a pH adjustor or a pH buffering agent may be added prior to, during, or after the reaction to adjust the pH of the reaction mixture, as further described herein. The resulting solution was dried by a spray dryer or hot air oven to remove water and obtain MRP.

When the reaction is complete, the product mixture need not be neutralized, but may be neutralized. The water and/or solvent need not be removed, but if desired the product is in powder or liquid form, it may also be removed by distillation, spray drying or other known methods, as the case may be.

Interestingly, when the reaction mixture is dried to a powder, e.g. by spray drying, the resulting powder has only a slight odor associated with it. This is in contrast to conventional powdered flavors which typically have a strong odor. The dry powdered reaction mixture in embodiments releases odors when dissolved in a solvent such as water or alcohol or mixtures thereof. This suggests that the volatile materials in the MRP may be preserved by SE, SG, STG, STE, and/or STC present in the reaction products and compositions of the present application. Powders with strong fragrances can also be obtained, especially if the carrier (e.g. STE) is much smaller than the MRP, or strong odorants are used during the maillard reaction.

In some embodiments, the MRP mixture may further comprise one or more carriers (or flavor carriers) that are acceptable for use with sweeteners or flavors, and in addition, these carriers are also suitable for use as solvents for the maillard reaction.

Examples of carriers include acetylated distearyl adipate, acetylated distearate phosphate, agar, alginic acid, beeswax, beta-cyclodextrin, calcium carbonate, calcium silicate, calcium sulfate, candelilla wax, carboxymethyl cellulose, sodium salt, carnauba wax, carrageenan, microcrystalline cellulose, dextran, dextrin, diammonium phosphate, di-starch phosphate, edible fat, elemene, ethyl lactate, ethylcellulose, ethylhydroxyethyl cellulose, ethyl tartrate, gelatin, gellan gum, ghatti gum, glucose, diglyceride of aliphatic fatty acids C6-C18, monoglyceride of aliphatic fatty acids C6-C18, triacetin, triglycerides of aliphatic fatty acids C6-C18, triglycerides of tripropionic acid, guar gum, gum arabic, hydrolyzed vegetable protein therein, hydroxypropyl methylcellulose, hydroxypropyl cellulose, hydroxypropyl di-starch phosphate, hydroxypropyl starch, karaya She Jiao, konjac gum, lactic acid, lactose, locust bean gum, magnesium carbonate, magnesium salt of fatty acids, methyl cellulose, maltogenic cellulose, starch, modified starch, such as acetylated distarch adipate, acetylated oxidized starch, acid treated starch, alkali treated starch, bleached starch, baked starch dextrin, distarch phosphate, hydroxypropyl distarch phosphate, acetylated distarch phosphate, hydroxypropyl starch, monoastarch phosphate, oxidized starch, distarch phosphate, starch acetate, sodium starch octenyl succinate and enzyme treated starch; monocalcium orthophosphate, dicalcium and tricalcium phosphate, na, K, NH4 and Ca sodium alginate, pectin, processed laver seaweed, propylene glycol alginate, sodium chloride, silica, aluminum biphosphate, sodium aluminum silicate, sodium, potassium and calcium fatty acids, starch octenyl succinate (sodium), starch acetate, sucrose glyceride, sucrose fatty acid sucrose esters, type I and type II sucrose oligoesters, tarragon, tragacanth, triethyl citrate, whey powder and xanthan gum, fibers such as non-starch polysaccharides, lignin, cellulose, methyl cellulose, hemicellulose, β -glucan, mucus, inulin, oligosaccharides, polydextrose, fructooligosaccharides, cyclodextrins, chitin and combinations thereof, and thickeners such as carbomer gums, cellulose-based materials, gums, waxes, alginates, agar-agar, pectins, carrageenans, gelatins, mineral or modified mineral thickeners, polyethylene glycols and polyols, polyacrylamides and other polymeric thickeners and combinations thereof.

When the MRP composition is used in a sweetener or flavor composition, one or more other components may be added to the MRP composition after the Maillard reaction. These other components include flavor substances, and in addition, after the maillard reaction is complete, the maillard reaction products may include, for example, one or more of the following components: one or more sweeteners, reducing sugars (i.e., residual sugar donors), amine donors, sweetness enhancers and CRP, and one or more degraded sweeteners, degraded sugar donors, degraded amine donors and salts.

It will also be appreciated that the Maillard reaction may be carried out, for example, under conditions such that there may be an excess of amine donor compared to the reducing sugar, or a much smaller amount than the reducing sugar present. In the first case, the resulting MRP comprises unreacted amine donors, degraded amine donors and/or residues from unreacted amine donors. In contrast, when an excess of reducing sugar is present in the maillard reaction, the amine donor will be fully reacted during the reaction, there will be a significant amount of unreacted reducing sugar and degraded reducing sugar and/or degrading reducing sugar and residues thereof. Surprisingly, when the reducing sugar is substituted with a sweetener (e.g., a material that does not include a reactive aldehyde or ketone moiety, such as STE) and reacted with one or more amine donors, the amine donor may be present in the reaction product, except that the amount is reduced, reflecting its consumption in the maillard reaction, and after the maillard reaction is complete, an excess of amine donor, amine donor residues, and/or amine degradation products may also be present.

There are many ways in which the MRP generated can be controlled. For example, the pH, pressure, reaction time are adjusted, and various components are added to optimize the ratio of raw materials, etc. In addition, isolating the MRP product may be another way to provide a flavor enhancer or flavor with different types. MRP includes volatile and non-volatile materials. By evaporating the volatile material, a purified non-volatile material can be obtained. These non-volatile materials (or products) can be used as flavor modifiers or top-grade condiments for end products, such as the volatile peach, lemon flavors offered by conventional flavor shops.

Volatile materials may also be used as flavoring agents. The MRP may be partially separated to give volatile material, which may be further separated by distillation, etc., or non-volatile material may be obtained, for example, by recrystallization, chromatography, etc., to meet different objectives of taste and flavor. Thus, in this specification, an MRP composition includes one or more volatile materials, one or more non-volatile materials, or mixtures thereof. The non-volatile materials in or isolated from MRP may provide good mouthfeel, umami and thick taste (Kokumi) tastes.

(4) Raw materials used in Maillard reactions, if juice

(A) Raw materials in MRP reactions and/or compositions containing MRP

In some embodiments, the reactants of the maillard reaction include a plurality of different starting materials for producing the MRP compositions of the present application. The raw materials can be divided into the following groups, including the following exemplary materials:

1) Protein nitrogen source:

protein nitrogen-containing foods (meat, fowl, egg, dairy products, cereals, vegetable products, fruits, yeast), extracts thereof and hydrolysates thereof, autolyzed yeasts, peptides, amino acids and/or salts thereof.

2) Carbohydrate source:

carbohydrate-containing foods (cereals, vegetable products and fruits) and extracts thereof; mono-, di-and polysaccharides (sugar, dextrin, starch and edible gums) and their hydrolysates.

3) Fat or fatty acid source:

food products comprising fats and oils of animal, marine or vegetable origin, edible fats and oils, hydrogenated, trans-esterified and/or fractionated fats and oils and their hydrolysates.

4) Miscellaneous list of other components:

-foods, herbs, spices and extracts thereof and identified flavourings therein

-water

Thiamine and its hydrochloride

Ascorbic acid, citric acid, lactic acid, fumaric acid, malic acid, succinic acid, tartaric acid and sodium, potassium, calcium, magnesium and NH4 salts of these acids

Guanylic acid, inosinic acid and sodium, potassium and calcium salts thereof

-inositol

Sodium sulfide, potassium sulfide and ammonium sulfide, hydrogen sulfide and polysulfides

-lecithin

Acids, bases and salts as pH regulators:

acetic acid, hydrochloric acid, phosphoric acid and sulfuric acid

Sodium hydroxide, potassium, calcium and ammonium

-salts of the above acids and bases

-polymethylsiloxane defoamers

In another aspect, the present application contemplates the use of any of a number of raw materials exemplified below to produce a natural product:

syrup: xylose syrup, arabinose syrup and rhamnose syrup made from beech wood. Ardilla technologies provide these syrups with both naturally crystalline L-xylose, L-arabinose and L-rhamnose. Xylose syrups may also be obtained from natural sources, such as xylan-rich fractions of hemicellulose, mannose syrups from ivory nuts, and the like. These and other types of syrups described herein can be used as sugar donors in the compositions described herein.

Hydrolyzing acacia gum: thickeners, such as gum arabic, can be hydrolyzed with organic acids or enzymes to produce mixtures containing arabinose. Arabinose can also be obtained from other woody or biomass hydrolysates. Cellulases may also be used.

Meat extract: can be purchased from a variety of companies, such as Henningsens (chicken skin and meat), which provides excellent chicken flavor.

Jardox: meat and poultry extracts and stock.

Kanegrade: fish meal, engraulis japonicus Temminck et Schlegel, loligo chinensis Gray, tuna, etc.

Vegetable powder: onion and garlic powder, celery, tomato and leek powder are effective contributors to the reactive flavors.

Yolk: contains 50% fat and 50% protein. The fat contains phospholipids and lecithins. These proteins are clotting proteins, whose activity must be destroyed by acid hydrolysis or the use of proteases prior to use. This will also release amino acids and peptides (allergen activity) that are useful for the reaction flavor.

Vegetable oil: peanut (peanut) oil-oleic acid 50%, linoleic acid 32% -beef and mutton flavor. Sunflower-linoleic acid 50-75%, oleic acid 25% -chicken flavor. Rapeseed oil (rapeseed) -oleic acid 60%, linoleic acid 20%, alpha-linoleic acid 10% and punica granatum oleic acid 12%.

Sauce: fish gravy, soy sauce, oyster sauce and miso.

Enzyme digests: bovine heart digest-enriched in phospholipids. Liver digests-give rich meat quality characteristics at low levels < 5%. Meat digests can also increase authenticity, but they are generally less powerful than yeast extracts and HVPs.

Enzyme-enhanced flavor products-Lentinus Edodes, small mushrooms, etc. Enzymatic digestion of fat-beef, mutton, and the like.

All of the components of the compositions disclosed herein can be purchased or prepared and combined (e.g., precipitated/co-precipitated, mixed, stirred, ground, mortar and pestle, microemulsion, solvothermal, sonochemical, etc.) or treated in accordance with the definition of the application by methods known to those of ordinary skill in the art.

(B) Fruit juice

Reducing sugars may be obtained from a variety of sources for use as sugar donors in maillard reactions or as ingredients added to MRP compositions. For example, syrups may be extracted from natural sources, such as luo han guo, fruit juice or concentrated fruit juice (e.g. grape juice, apple juice, etc.), vegetable juice (e.g. onion, etc.), or fruit (e.g. apple, pear, cherry, etc.) may be used as sugar donors. Such syrups may include any type of juice, whether or not any ingredients are separated from the juice, such as pure apple juice containing trace amounts of malic acid, and the like. The juice may be liquid, pasty or solid. After isolation of the high intensity sweetener (containing non-reducing sugars) described herein from the crude extract and mixtures thereof, the reducing sugars may also be extracted from stevia, sweet tea, luo han guo, and the like. The extract from any part of the plant containing the reducing sugar can be used as a sugar donor in the Maillard reaction, whether or not other reducing sugar is added. In one embodiment, the composition of the maillard reaction product is prepared using a plant extract as a sugar donor.

(C) The extract is used as a flavoring agent to be mixed with the composition of the present invention

The reduced sugar, reduced fat and reduced salt foods and beverages lack freshness, taste and flavor as compared to conventional whole sugar, whole fat and salt foods. The inventors have surprisingly found that the addition of plant extracts from spice-derived plants with less volatile or non-volatile material, rather than essential oils or volatile spices, can significantly improve the freshness and distinctive flavor of foods and beverages. In one embodiment, the composition comprises: a) One or more components selected from STC, STE, STG, GSTC, GSTE, GSTG, ST-MRP, G-ST-MRP; b) Plant extracts containing low or no volatile substances. In another embodiment of the composition, b) the plant extract is selected from vanilla extract, mango extract, cinnamon extract, citrus extract, coconut extract, ginger extract, green lily alcohol extract, almond extract, bay extract, thyme extract, cedar leaf extract, nutmeg extract, whole spice extract, sage extract, nutmeg extract, peppermint extract, clove extract, concentrated grape juice, concentrated apple juice, concentrated banana juice, concentrated watermelon juice, concentrated pear juice, concentrated peach juice, concentrated strawberry juice, concentrated raspberry juice, concentrated cherry juice, concentrated plum juice, concentrated pineapple juice, concentrated apricot juice, concentrated lemon juice, concentrated lime juice, concentrated orange juice, concentrated grapefruit juice, berries, tea, vegetables, cocoa, chocolate, spice, vanilla concentrate.

D.SE, SG, GSE, GSG stevia MRP and conventional MRP

In some embodiments, the sweetener or flavor composition of the present application comprises: (a) sweet tea extract (STE,) or at least one Sweet Tea Component (STC), (B) Glycosylated STE (GSTE) or at least one Glycosylated STC (GSTC), and/or (C) one or more ST-MRP and/or G-ST-MRP, further comprising (D) one or more components selected from SE, SG, GSE, GSG, stevia MRP and conventional MRP.

In some embodiments, the sweetener or flavor composition of the present application comprises RA, RB, RC, RD, RE, RI, RM, RO or any combination thereof. Examples of combinations include, but are not limited to, RA+RB, RA+RC, RA+RD, RA+RE, RA+RI, RA+RM, RA+RO, RB+RC, RB+RD, RB+RE, RB+RI, RB+RM, RB+RO, RC+RD, RC+RE, RC+RI, RC+RO, RD+RE, RD+RI, RD+RM, RD+RO, RE+RI, RE+RM, RE+RO, RI+RM, RI+RO, RM+RO, RA+RB+RB+RD, RA+RB+RC, RA+RB+RE, RA+RD+RM, RA+RB+RC+RD, RD+RM+RO+RA+RB+RC+RD+RD+RE, and RA+RB+RB+RC+RD+RM.

In some embodiments, the sweetener or flavor composition of the present application comprises one or more Stevia Extracts (SE) or Glycosylated SE (GSE). For example, stevia leaf extracts provide different percentages of SG corresponding to the SG present in a particular extract. The stevia extract may comprise a combination of various individual SGs, where the extract may be defined by the ratio of the particular SGs in the extract.

The phrase "total steviol glycosides" as used herein refers to the total amount (w/w%) of the various SG and/or GSG in the composition, unless a specific class of SG or GSG is determined in the examples. In addition, the acronym "YYxx" type refers to an SG composition or GSG composition formed therefrom, wherein YY refers to one compound (e.g., RA) or collection of compounds (e.g., SG), wherein "xx" is typically between 1 and 100 weight percent, representing the purity level of a given compound (e.g., RA) or collection of compounds, wherein the YY weight percent in the dried product is equal to or greater than xx. The acronym "yyxx+wwzz" type refers to a composition where YY and WW refer to a compound (e.g., RA) or collection of compounds (e.g., SG), where "xx" and "zz" are typically between 1 and 100 weight percent, representing a purity level for a given compound (e.g., RA) or collection of compounds, where YY weight percent in the dry product is equal to or greater than xx and WW weight percent in the dry product is equal to or greater than zz.

The acronym "RAx" refers to RA stevia compositions comprising amounts of ≡x% and < (x+10)%), with the following exceptions: the acronym "RA100" refers specifically to pure RA; the acronym "RA99.5" refers specifically to compositions in which the amount of RA is greater than or equal to 99.5wt%, but less than 100 wt%; the acronym "RA99" refers specifically to compositions in which the amount of RA is greater than or equal to 99wt%, but less than 100 wt%; the acronym "RA98" refers specifically to compositions in which the amount of RA is greater than or equal to 98wt%, but less than 99 wt%; the acronym "RA97" refers specifically to compositions in which the amount of RA is greater than or equal to 97wt%, but less than 98 wt%; the acronym "RA95" refers specifically to compositions in which the amount of RA is greater than or equal to 95wt%, but less than 97 wt%; the acronym "RA85" refers specifically to compositions in which the amount of RA is greater than or equal to 85wt%, but less than 90 wt%; the acronym "RA75" refers specifically to compositions in which the amount of RA is greater than or equal to 75wt%, but less than 80 wt%; the acronym "RA65" refers specifically to compositions in which the amount of RA is greater than or equal to 65wt%, but less than 70 wt%; the acronym "RA20" refers specifically to compositions in which the amount of RA is ≡15wt%, but <30 wt%. Stevia extracts include, but are not limited to, RA20, RA40, RA50, RA60, RA80, RA90, RA95, RA97, RA98, RA99, RA99.5, RB8, RB10, RB15, RC15, RD6, and combinations thereof.

The acronym "GSG-RAxx" refers to GSG compositions prepared during an enzyme-catalyzed glycosylation process using RAxx as a starting SG starting material. More generally, the abbreviation of the "GSG-YYxx" type refers to the compositions of the application, wherein YY refers to a compound (e.g., RA, RB, RC, RD, RE, RI and RM), or a composition (e.g., RA 20), or a mixture of compositions (e.g., RA40+ RB 8). For example, GSG-RA20 refers to a glycosylated product formed from RA 20.

In some embodiments, the one or more SGs are selected from RA, RB, RD, RE, RI, RM, RN and RO. SG may also include non-steviol glycoside components. Some non-steviol glycoside components are volatile materials characterized by a fragrance and/or flavor, such as citrus flavor or other flavors described herein. In addition, SGEs may also include certain non-volatile non-steviol glycoside substances, including one or more molecules characterized by terpene, diterpene, or kaurene structures.

Thus, in some embodiments, SE, SG, GSE, and/or GSG may include one or more volatile and/or non-volatile non-steviol glycoside substances.

In some embodiments, SE may be fractionated to select high molecular weight molecules.

In a specific embodiment, SE comprises 25-35wt% Reb-A, 0.4-4wt% Reb-B, 5-15wt% Reb-C, 1-10wt% Reb-D, 2-5wt% Reb-F, 1-5wt% Reb-K, and 20-40wt% stevioside.

In another embodiment, the SE comprises one or more components, these components are selected from the group consisting of 1-5wt% rubusoside, 1-3wt% Duchein A, 0.01-3wt% Reb-V, 0.2-1.5wt% Duchein B, 00.01-2wt% Reb-O, 0.01-2wt% Reb-S, 0.01-1.2wt% Reb-T, 0.01-0.8wt% Reb-R, 0.01-0.7wt% Reb-J, 0.01-0.7wt% Reb-W, 0.01-0.7wt% Reb-V, 0.01-0.6wt% Reb-V2, 0.01-0.5wt% Reb-G, 0.01-0.5wt% Reb-H, 0.01-0.5wt% Reb-K2, 0.01-0.5wt% Reb-U2, 0.01-0.5wt% Reb-I, 0.01-0.7wt% SG, 0.01-4 wt% Reb-K2, 0.01-4 wt% R, 0.01-0.5wt% Reb-G, 0.01-0.5wt% R, 0.4wt% R-0.5 wt% R, 0.01-0.5wt% R, 0.0.0.0 wt% R-0.0.5 wt% R-0.0 wt% R-0.0.0 wt% R-B-0.0.5, 0wt% R-B-0.0 wt% R-B-0.0.0.5, 0wt% R.

In another embodiment, the SE comprises at least 20, at least 21, at least 22, at least 23 or at least 24 components, the components are selected from 1-5 wt.% rubusoside, 1-3 wt.% dulcoside A, 0.01-3 wt.% steviolbioside, 0.2-1.5 wt.% dulcoside B, 00.01-2 wt.% Reb-O, 0.01-2 wt.% Reb-S, 0.01-1.2 wt.% Reb-T, 0.01-0.8 wt.% Reb-R, 0.01-0.7 wt.% Reb-J, 0.01-0.7 wt.% Reb-W, 0.01-0.7 wt.% Reb-V0.01-0.6 wt% Reb-V2, 0.01-0.5wt% Reb-G, 0.01-0.5wt% Reb-H, 0.01-0.5wt% Reb-K2, 0.01-0.5wt% Reb-U2, 0.01-0.5wt% Reb-I, 0.01-0.5wt% Rel SG#4, 0.01-0.5wt% Rel SG#5, 0.01-0.4wt% Reb-M, 0.01-0.4wt% Reb-N, 0.01-0.4wt% Reb-E, 0.01-0.4wt% Reb-F1 and 0.01-0.4wt% Reb-Y.

In a specific embodiment, SE comprises 45-55wt% Reb-A, 20-40wt% stevioside, 2-6wt% Reb-C, 0.5-3wt% Reb-B and 0.5-3wt% Reb-D.

In another embodiment, the SE comprises one or more ingredients selected from the group consisting of 0.1-3 wt.% related SG#5, 0.05-1.5 wt.% Reb-R1, 0.0.05-1.5 wt.% Reb-K2, 0.05-1.5 wt.% Reb-E, 0.01-1 wt.% dulcoside A, 0.01-1 wt.% dulcoside B, 0.01-1 wt.% rubusoside, 0.01-1 wt.% steviol bisglycoside, 0.01-1 wt.% isosteviol bisglycoside, 0.01-1 wt.% stevioside-B, 0.01-1 wt.% related SG#3, 0.01-1 wt.% related SG#2, 0.01-1 wt.% Reb-G, 0.01-1 wt.% Reb-F, and 0.01-1 wt.% Reb-W.

In another embodiment, the SE comprises at least 12, at least 13, at least 14, or at least 15 ingredients selected from the group consisting of 0.1-3 wt.% related SG#5, 0.05-1.5 wt.% Reb-R1, 0.0.05-1.5 wt.% Reb-K2, 0.05-1.5 wt.% Reb-E, 0.01-1 wt.% Duckin A, 0.01-1 wt.% Duckin B, 0.01-1 wt.% rubusoside, 0.01-1 wt.% steviolbioside, 0.01-1 wt.% isosteviol disaccharide, 0.01-1 wt.% stevioside-B, 0.01-1 wt.% related SG#3, 0.01-1 wt.% related SG#2, 0.01-1 wt.% Reb-G, 0.01-1 wt.% Reb-F, and 0.01-1 wt.% Reb-W.

In another embodiment, SE comprises 35-45wt% Reb-A, 10-25wt% stevioside, 4-12wt% Reb-B, 4-12wt% Duckin A, 0.5-4wt% Reb-C, and 0.1-4wt% Reb-O.

In another embodiment, the SE comprises one or more ingredients selected from the group consisting of 0.3-3wt% rubusoside, 0.1-3wt% Reb-D, 0.1-3wt% Reb-G, 0.1-3wt% Reb-I, 0.1-3wt% stevioside B, 0.1-3wt% related SG#3, 0.05-1.5wt% Reb-E, 0.05-2wt% Reb-R, 0.05-1wt% dulcin B, 0.01-1wt% Reb-N, 0.01-1wt% Reb-Y, 0.01-1wt% steviolbioside, 0.01-1wt% dulcin B, and combinations thereof.

In another embodiment, the SE comprises at least 10, at least 11, at least 12, or at least 13 ingredients selected from the group consisting of 0.3-3 wt.% rubusoside, 0.1-3 wt.% Reb-D, 0.1-3 wt.% Reb-G, 0.1-3 wt.% Reb-I, 0.1-3 wt.% steviol glycoside B, 0.1-3 wt.% related SG#3, 0.05-1.5 wt.% Reb-E, 0.05-2 wt.% Reb-R, 0.05-1 wt.% Ducheoside B, 0.01-1 wt.% Reb-N, 0.01-1 wt.% Reb-Y, 0.01-1 wt.% steviol bisglycoside, and 0.01-1 wt.% Ducheoside B.

GSG and GSE can be obtained similarly by methods such as synthesis or enzymatic methods to produce natural and non-natural GSG, much like the above-described GSTE, and GSTC, cases. Exemplary GSGs of the application include stevioside G1 (ST-G1), stevioside G2 (ST-G2), stevioside G3 (ST-G3), stevioside G4 (ST-G4), stevioside G5 (ST-G5), stevioside G6 (ST-G6), stevioside G7 (ST-G7), stevioside G8 (ST-G8), stevioside G9 (ST-G9), rebaudioside A G (RA-G1), rebaudioside AG2 (RA-G2), rebaudioside AG3 (RA-G3), rebaudioside AG4 (RA-G4), rebaudioside A G (RA-G5) rebaudioside A G (RA-G6), rebaudioside A G7 (RA-G7), rebaudioside AG8 (RA-G8), rebaudioside AG9 (RA-G9), rebaudioside B G1 (RB-G1), rebaudioside B G2 (RB-G2), rebaudioside B G3 (RB-G3), rebaudioside B G4 (RB-G4), rebaudioside B G (RB-G5), rebaudioside B G (RB-G6), rebaudioside B G (RB-G7), rebaudioside B G (RB-G8), rebaudioside B G (RB-G9), rebaudioside C G (RC-G1), rebaudioside 4, rebaudioside 5, rebaudioside 6, rebaudioside 7 rebaudioside 8, rebaudioside 9, rebaudioside 1, rebaudioside 2 rebaudioside 4, rebaudioside 5, rebaudioside 6, rebaudioside 7, rebaudioside 8, rebaudioside 9, rebaudioside 1, rebaudioside 2, and rebaudioside 3, rebaudioside 4, rebaudioside 5, rebaudioside 6, rebaudioside 7, rebaudioside 8, rebaudioside 9, rebaudioside 1, and rebaudioside 2, rebaudioside 3, rebaudioside 4, rebaudioside 5, rebaudioside 6, rebaudioside 7, rebaudioside 8, rebaudioside 9, rebaudioside 1, rebaudioside 2, rebaudioside 3, rebaudioside 4, rebaudioside 5, rebaudioside 6, rebaudioside 7, rebaudioside 8, rebaudioside 9, rubusoside G1, rubusoside G2, rubusoside G3, rubusoside G4, rubusoside G5, rubusoside G6, rubusoside G7, rubusoside G8, rubusoside G9, dulcoside AG1, dulcoside 2, dulcoside AG3, dulcoside AG4, rubusoside AG, duckoside AG5, duckoside AG6, duckoside AG7, duckoside AG8, duckoside AG9.

Examples of GSEs include GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG- (RA 50 +RB8), GSG- (RA 30 +R15) and GSG- (RA 40 +RB8). GSG-RA20 is usually prepared from RA20 as the main starting material, GSG-RA30 is usually prepared from RA30 as the main starting material, GSG-RA40 is usually prepared from RA40 as the main starting material, GSG-RA50 is usually prepared from RA50 as the main starting material, GSG-RA60 is usually prepared from RA60 as the main starting material, GSG-RA70 is usually prepared from RA70 as the main starting material, GSG-RA80 is usually prepared from RA80 as the main starting material, GSG-RA90 is usually prepared from RA90 as the main starting material, GSG-RA95 is usually prepared from RA95 as the main starting material and GSG-RA97 is usually prepared from RA97 as the main starting material.

In some embodiments, the sweetener or flavor composition of the present application comprises one or more of SG, SE, GSG, GSE, stevia MRP and/or C-MRP, the content of these substances was 1% wt/wt, 2% wt/wt, 3% wt/wt, 4% wt/wt, 5% wt/wt, 6% wt/wt, 7% wt/wt, 8% wt/wt, 9% wt/wt, 10% wt/wt, 11% wt/wt, 12% wt/wt, 13% wt/wt, 14% wt/wt, 15% wt/wt, 16% wt/wt, 17% wt/wt, 18% wt/wt, 19% wt/wt, 20% wt/wt, 21% wt, 22% wt/wt, 23% wt/wt, 24% wt/wt, 25% wt/wt, 26% wt, 27% wt/wt, 28% wt/wt 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57% and, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 99% or any of the ranges defined above.

In some embodiments, the sweetener or flavor composition of the present application comprises one or more of SG, SE, GSG, GSE, stevia MRP, and/or C-MRP in an amount of less than 80% wt/wt, 70% wt/wt, 60% wt/wt, 50% wt/wt, 40% wt/wt, 30% wt/wt, 20% wt/wt, 10% wt/wt, or 5% wt/wt.

In some embodiments, the sweetener or flavor composition of the present application comprises one or more of SG, SE, GSG, GSE, stevia MRP and/or C-MRP, the amount of these materials is from about 1% wt/wt to about 99% wt/wt, from about 1% wt/wt to about 98% wt/wt, from about 1% wt/wt to about 97% wt/wt, from about 1% wt/wt to about 95% wt/wt, from about 1% wt/wt to about 90% wt/wt, from about 1% wt/wt to about 80% wt/wt, from about 1% wt/wt to about 70% wt, from about 1% wt/wt to about 60% wt/wt, from about 1% wt/wt to about 50% wt, from about 1% wt/wt to about 40% wt/wt, from about 1% wt/wt to about 30% wt, from about 1% wt/wt to about 20% wt/wt, from about 1% wt/wt, from about about 1% wt/wt to about 10% wt/wt, about 1% wt/wt to about 5% wt/wt, about 2% wt/wt to about 99% wt/wt, about 2% wt/wt to about 98% wt/wt, about 2% wt/wt to about 97% wt/wt, about 2% wt/wt to about 95% wt/wt, about 2% wt/wt to about 90% wt/wt, about 2% wt/wt to about 80% wt/wt, about 2% wt/wt to about 70% wt/wt, about 2% wt/wt to about 60% wt/wt, about 2% wt/wt to about 50% wt/wt, about 2% wt/wt to about 40% wt/wt, about 2% wt/wt to about 30% wt/wt, about, about 2% wt/wt to about 20% wt/wt, about 2% wt/wt to about 10% wt/wt, about 2% wt/wt to about 5% wt/wt, about 3% wt/wt to about 99% wt/wt, about 3% wt/wt to about 98% wt/wt, about 3% wt/wt to about 97% wt/wt, about 3% wt/wt to about 95% wt/wt, about 3% wt/wt to about 90% wt/wt, about 3% wt/wt to about 80% wt/wt, about 3% wt/wt to about 70% wt/wt, about 3% wt/wt to about 60% wt/wt, about 3% wt/wt to about 50% wt/wt, about 3% wt/wt to about 40% wt/wt, about 3% wt/wt to about 30% wt/wt, about 3% wt/wt to about 20% wt/wt, about about 3% wt/wt to about 10% wt/wt, about 3% wt/wt to about 5% wt/wt, about 5% wt/wt to about 99% wt/wt, about 5% wt/wt to about 98% wt/wt, about 5% wt/wt to about 97% wt/wt, about 5% wt/wt to about 95% wt/wt, about 5% wt/wt to about 90% wt/wt, about 5% wt/wt to about 80% wt/wt, about 5% wt/wt to about 70% wt/wt, about 5% wt/wt to about 60% wt/wt, about 5% wt/wt to about 50% wt/wt, about 5% wt/wt to about 40% wt/wt, about 5% wt/wt to about 30% wt/wt, about 5% wt/wt to about 20% wt/wt, about, about 5% wt/wt to about 10% wt/wt, about 10% wt/wt to about 99% wt/wt, about 10% wt/wt to about 98% wt/wt, about 10% wt/wt to about 97% wt/wt, about 10% wt/wt to about 95% wt/wt, about 10% wt/wt to about 90% wt/wt, about 10% wt/wt to about 80% wt, about 10% wt/wt to about 70% wt/wt, about 10% wt/wt to about 60% wt/wt, about 10% wt/wt to about 50% wt/wt, about 10% wt/wt to about 40% wt/wt, about 10% wt/wt to about 30% wt/wt, about 10% wt/wt to about 20% wt/wt, about 20% wt to less than about 50% wt, about 30% wt to less than about 50% wt, about 40% wt to less than about 50% wt, about 20% wt to 45% wt.

Theoretical basis of the inventive subject matter

The memory of taste and flavor is continuous and ordered. They may be accessed in memory order. Just like mazier-pulrst is written in his book, humans cannot directly reverse the order of memory. Each sensory characteristic of the taste and flavor of consumer products is considered a complex nesting level of activity.

Consumers continue to predict the future and assume what taste and smell we will experience. This desire affects what we actually perceive from consumer products. The perceived subjective experience of the consumer is actually altered by their interpretation. The consumer can recognize the taste and flavor of the consumer product even if only a portion is perceived, even if variations are contained therein. The consumer's recognition capabilities are clearly able to detect unchanged features of the pattern features, which are still present in real-world variations. Dividing the time sequence and size of taste decisions means that familiar tastes and odors can evoke memory, focusing the taste's attention on the intended familiar consumer tastes and flavors, especially when those perceptions are positive.

The present application provides compositions and methods for providing flavor key ingredients that play a key role in flavor identification by simultaneously activating millions of pattern identifications for a given flavor. As each input stream from the low-level taste and flavor recognition of the consumer product is input to a higher level, the perceived connections may be weighted to provide an indication of the importance of a particular element in the pattern. Thus, the more important elements in taste pattern recognition are more important in the context of triggering gustatory person recognition. If a particular level is not able to fully process and identify taste and flavor, the identification task will be sent to the next higher level. If no hierarchy is able to successfully identify the taste and flavor pattern of the consumer product, it is considered a new taste and flavor pattern.

Categorizing a taste and flavor as new does not necessarily mean that every aspect thereof is new. The brain of a person has evolved to save energy in making taste and flavor recognition decisions. For low levels of pattern recognition, the less energy the brain spends. The present application provides a method for accelerating the identification of taste and flavor in consumer products, thereby improving palatability. Thalamus is considered a channel of consumer sensory information that collects and prepares to enter the cerebral cortex. The neocortex is responsible for the sensation. Hundreds of millions of taste and flavor pattern identifiers are constantly in communication with the thalamus at the cerebral cortex. The neocortex will determine whether the sensory experience of taste and flavor is novel or not in order to present it to the hippocampus. The present application provides a composition containing a plurality of common patterns of substances identifiable under a low-level identifier. One embodiment of the present composition is used to treat consumers suffering from memory loss by ingesting the composition of the present application comprising consumer products to evoke their memory through familiar tastes and flavors.

The inventors have surprisingly found that the compositions of the present application are useful for enhancing the umami (umami) attribute of consumer products. One particular aspect of umami taste is the aftertaste of consumer products. The formation time of the fresh flavor is different from that of the salty flavor and the sour flavor, and the salty flavor and the sour flavor can disappear quickly. The delicate flavor is longer than all other basic flavors. This aftertaste, which is not volatile, may be one of the reasons for consumers to relate delicious and pleasant things together. It is a full and round taste sensation that is fully penetrated into the mouth and then slowly dissipated.

The enhanced umami taste of the present application can successfully mask the unpleasant taste of low sugar, low fat and low salt consumer products. Sweet taste receptors are closely related to umami taste receptors. Without being bound by theory, the inventors have found that there is a strong synergy between the savory substances of monosodium glutamate, 5' nucleotides (e.g., IMP, GMP), etc. One embodiment of the composition is a composition comprising an umami substance capable of enhancing the palatability of a high intensity sweetener. In addition to MSG, alanine also has an effect on umami taste. Alapridine (alapridine) not only enhances the umami taste, but also enhances the sweet and salty taste. Embodiments of the compositions of the present application comprise alapyridine.

Oligosaccharides are carbohydrate chains containing 3-10 saccharide units. The oligosaccharide may be composed of any sugar monomer, such as ADMO (seaweed-derived marine oligosaccharide), AOS (arabinooligosaccharide), COS (chitooligosaccharide), FOS (fructooligosaccharide), GOS (galactooligosaccharide), HMO (breast milk oligosaccharide), MAOS (mannooligosaccharide), MOS (maltooligosaccharide), POS (pectin oligosaccharide), SOS (soy oligosaccharide), TOS (galactosyloligosaccharide), XOS (xylooligosaccharide). Oligosaccharides generally have a mild sweet taste, low viscosity, moisture retention, low water activity. The addition of oligosaccharides to the present compositions may improve the sweetness of the compositions, for example, to produce honey-flavored sweetness and flavor compositions. When the composition of the present invention is used, crystallization of ice cream or the like can be prevented, thereby improving the taste and flavor of the consumer product. Embodiments of the composition include oligosaccharides.

When the consumer product is ingested, the first impression of taste is that of the trigeminal nerve, rather than the taste buds of the tongue and olfactory bulb cells, such as the sour, salty, sweet, etc. taste of the consumer product. There have been many studies on synergy between taste and flavor. The inventors have surprisingly found that trigeminal nerve sensation has a strong interaction with the sense and taste. Many foods contain many compounds and aromatic flavors can stimulate trigeminal nerves, such as mustard oil, capsicum, or horseradish, all of which can be irritating. Other trigeminal stimulators, such as menthol or eucalyptol, are also responsible for the sensation of coldness. Astringency is another sensation of the trigeminal nerve, described as a dry mouth sensation, produced by specific foods (immature fruits) or beverages (tea or red wine), which are rich in polyphenolic compounds such as tannins. One embodiment of the method is a method of improving the taste and flavor of a consumer product, particularly a small amount of sugar, a small amount of fat, and a small amount of salt, using a trigeminal stimulant. Embodiments of the sweetener or flavor composition include: a) One or more substances selected from SG, GSG, STC, GSTC, GSG-MRP, GSTC-MRP, MG, GMSG, and b) a trigeminal stimulating substance.

Trigeminal stimulating substances play an important role in mouthfeel, especially oral shrinkage and xerostomia. Mouthfeel can be divided into three categories: oral application, oral shrinkage, and dry mouth. Oral application is a mouthfeel. The term "coating" is chosen because these elements leave a thin coating in the mouth. Saliva becomes more concentrated and more viscous. Oral application is closely related to the texture of consumer products. Oral shrinkage is another mouthfeel compared to oral application. Oral shrinkage is a semantic sensation that has little or no relationship to the texture of the substance in the oral cavity. Acidity, salt and various stimuli (pepper, mustard, horseradish, ginger) cause oral shrinkage, known as oral shrinkage. Just as carbonic acid plays a role in various beverages such as mineral water, sparkling wine, beer and soda. Light, fresh, moderately acidic white and red wines are typical representatives of "systolic" beverages. The low temperature also causes the oral cavity to shrink. This means that the eating temperature affects the mouthfeel (and the intensity of the flavor we see). The shrinkage gives people a fresh and clean feeling. The contractile element generally stimulates saliva flow. Embodiments of the compositions of the present invention are capable of improving oral shrinkage of consumer products.

Freshness, one of the main attributes of oral shrinkage, represents the purity and freshness of consumer products (as if freshly made). From a sensory perspective, the perception of freshness is a multi-sensory decision process. Freshness cannot be perceived by a single taste receptor nor expressed by a single somatosensory neuron stimulus. Freshness can be triggered on an perceptual level and is an important component of the sensory properties of the product (olfactory, gustatory, oral sensation, cognitive mechanisms and psychophysiological factors). The semantic information and the perception information are performed simultaneously, interrelated and mutually influenced. This process involves a continuous context-based correction of information stored in our memory. The end of the process is to decide whether freshness is perceived.

The freshness sensation is a freshness sensation that must be generated, and has a positive relationship with freshness in memory. Fresh fruit is a good model to understand perceived freshness and fresh feel (e.g., apples, oranges). Freshness is not necessarily related to refreshing (i.e. fresh bread, fresh fish), but for beverages, especially fruit beverages, the perception of refreshing is in most cases the final goal to be achieved. The refreshing sensation is associated with a positive experience that alleviates unpleasant symptoms of the mouth and throat (dry mouth, thirst) due to feeling hot, movement or mental fatigue. Embodiments of the present compositions improve the freshness of consumer products and allow faster flavor recognition.

Fast sweetness and freshness perception is an important factor in consumer "hedonic preference". Complex and long lasting sensory decision processes to identify taste or flavor can trigger failed searches and defect analysis (lower overall quality ratings).

The rapid sweetness or freshness decision depends on the combination of sensory signals and their agreement with the freshness we obtain. The clearer and more easily identifiable a set of signals, the easier our brain makes the judgment that favors sweetness and freshness, and the less attention is paid to other attributes of sensory perception. Ambiguity in a set of signals prevents a fast decision process. A series of unclear and/or unrecognized sensory signals can cause uncertainty in our brain. This uncertainty is either interpreted as "unrecognizable" or a decision is made telling us psychological attention to "similar to … … with the following drawbacks".

The rapid and early identification of taste and/or flavor is not only of primary importance in sweetness and/or freshness judgment. Once a decision is made, our brain tends to stop further consideration (a useful feature in evolution is that thinking consumes a lot of energy). In other words, once a familiar sweetness or freshness decision is made, the sensory attributes will no longer follow, such that the likelihood of losing a response or defect analysis is much lower than if a taste or flavor were identified.

Freshness is a sensory attribute that is ignored in the food and beverage industry. Slow sweetness perception is an underestimated factor for palatability consumer products. Embodiments of the compositions of the present application may improve freshness and/or rapid sweetening, which may significantly improve the palatability of the consumer product.

In one embodiment, the food and beverage comprises one or more components selected from STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP and mixtures thereof having a degree of contribution to sugar equivalent (SugarE) of greater than 1%, greater than 1.5%, greater than 2%, greater than 2.5%, greater than 3%, greater than 4, greater than 5%. In other embodiments, the present application provides methods of using one or more components selected from STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and mixtures thereof as a food ingredient or food additive. Another embodiment of the food ingredient or additive includes one or more of STE, STC, GSTE, GSTC, STE-MRP, STE-MRP, GSTE-MRP and GSTC-MRP. It should be noted that in the compositions and methods of the present application, the rubusoside used may be from any source, including, but not limited to, sweet tea, stevia leaf, enzymatic conversion from stevia extract, stevioside, fermentation, other biological or synthetic methods.

The inventors have surprisingly found that STE, STC, GSTE, GSTC, STE-MRP, STE-MRP, GSTE-MRP and GSTC-MRP can significantly mask the bitter, metallic taste of natural high intensity sweeteners (e.g., stevia extract, stevioside, lo Han Guo juice, lo Han Guo extract, licorice extract), as well as high synthetic sweeteners (e.g., acesulfame k, sucralose, etc.). Thus, in certain embodiments, a food flavor or sweetener comprises: a) One or more components selected from STE, STC, GSTE, GSTC, STE-MRP, STE-MRP, GSTE-MRP and GSTC-MRP; b) One or more ingredients selected from natural or synthetic high sweeteners.

High intensity sweeteners, such as natural sweeteners, e.g., stevia extract, luo han guo extract, etc., and synthetic sweeteners, e.g., sucralose, acesulfame k, aspartame, sodium saccharin, etc., characterized by their slow off-site sweetness, lower peak sweetness, lower tongue heaviness, aftertaste of sweetness, lower mouth coating, slip, high bitter aftertaste, metallic aftertaste. The extraordinary or premium beverage must have synchronized or coordinated sweetness and acidity and aroma profiles. However, it is difficult when food and beverage formulators use these high intensity sweeteners to synchronize these three dimensions, especially for low sugar, sugarless products. Typically, the order of formulation is to have a balanced sweetness and sourness and then an increased flavor, but it is very difficult to have a good balanced sweetness and sourness for low sugar, sugarless products. These drawbacks of high intensity sweeteners make current weight loss products less palatable to consumers. In the current popular market, the flavors, acidity and sweetness in the diet product are broken down, and such unsynchronized products can leave the original bad taste/flavor, or bad impression of bad aftertaste or flavor, that is difficult to swallow, rather than being happy. In most cases, the temporal profile of the flavor is very short, or the flavor precedes the sweet or sour taste, or the bitter, aftertaste, metallic taste. All so-called good tastes of natural sweeteners (e.g., GSG), high molecular weight SG (e.g., RI, RD, RM), highly purified RA and RE, and synthetic sweeteners (e.g., ac-K and sucralose) can produce metallic and aftertastes, making swallowing difficult for consumers. Swallowing is a significant decision by consumers. Considering feeding infants and children, they will repel food with the tongue if they feel bitter. Swallowing is the first and most important area to ensure our life safety. The mouth is a scout who determines risk. The quality of foods and beverages should produce a synchronized aroma/taste that allows us to relax and release the alertness and suspicion that at least the information obtained from the foods and beverages should be swallowing innocuous.

Delicious foods and beverages have their own print. The inventors have surprisingly found that STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP and mixtures thereof provide excellent tools for designing such products. Tasting beverages with a specific physiological and psychological order, well-designed products with a rhythm that follows a chronological order by providing a correct satisfactory solution may provide a proper feeling of satisfaction. For example, the physical sequence of drinking beverages includes ordering, inspection before drinking, and swallowing. The psychological order of drinking can be divided into three phases: like, want and think.

Like: there is always something in the memo of the consumer when ordering the beverage, which means that the consumer has a desire. Thus, the color of the product, the text and pictures in the package, the sound of opening the can, the smell smelled, are all attractive factors. The simple top notes currently offered by perfumery companies may not be sufficient to create a "like", especially for products with reduced sugar. It is not only a problem with volatile top notes. The inventors have found that STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP and mixtures thereof can produce a nasal fragrance to enhance nasal odor. One embodiment of the composition includes one or more ingredients selected from STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and mixtures thereof, which can produce a post-nasal fragrance to enhance pre-nasal odors.

The method is as follows: when a beverage is to be consumed in the mouth, we can easily make a significant "swallowing" decision if the overall impression including flavor/taste is good. If the product is not good, we will not swallow. If the product tastes bad, we swallow, then our natural response is to extend the tongue out of the mouth, to show an unpleasant and a regret or misleading sensation. The need is not only a taste problem, but also depends to a large extent on the hidden post-nasal fragrance. Use of the ST-MRP, G-ST-MRP of the present application may provide a post-nasal fragrance that may accelerate the speed and frequency of swallowing. Thus, in a preferred embodiment, the compositions of the present application comprise one or more ingredients selected from ST-MRP, G-ST-MRP, SG-MRP and/or GSG-MRP, which may increase the speed and frequency of swallowing.

Thinking: after swallowing, the first psychological response is to confirm the desire. Such excellent design products can be a surprise and craving. The present application provides a product that can make food and beverages so good that more products are desired by the consumer than the consumer desires. Thus, in a preferred embodiment, the compositions of the present application comprise one or more ingredients selected from ST-MRP, G-ST-MRP, SG-MRP and/or GSG-MRP, which may produce a post-nasal fragrance to improve consumer acceptance and preference for food and beverages.

The inventors have surprisingly found that ST-MRP and G-ST-MRP can synchronize the overall taste dimensions of sweetness, flavor, sourness, mouthfeel, and can be sweetened rapidly, reducing sweetness aftertaste and characteristic flavor. These features are useful in many applications in food and beverage. The composition of the present application makes formulation easier and faster. Thus, the present application developed STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP and mixtures thereof, which can synchronize sweetness, sourness, mouthfeel and flavor in food and beverage products. One embodiment of the composition includes STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and mixtures thereof, which can be sweetened rapidly, reducing the aftertaste of sweetness. One embodiment of the composition includes STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and mixtures thereof, and one or more additional high intensity sweeteners that are capable of rapid sweetening and reduce the aftertaste of sweetness. One embodiment of the food or beverage comprises less than 100ppm rubusoside; another embodiment of the food or beverage comprises rubusoside and GSG-MRP, wherein the rubusoside content is less than 100ppm; another embodiment of the food or beverage comprises rubusoside, GSG-MRP, and thaumatin, wherein the rubusoside content is less than 100ppm.

In one embodiment, the food or beverage comprises rubusoside and one or more ingredients selected from GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and a high intensity sweetener, 1) wherein the rubusoside content is less than 100ppm; or 2) less than 1,000ppm, less than 800ppm, 600ppm, less than 500ppm, less than 400ppm, less than 200ppm, less than 100ppm, less than 50ppm, less than 20ppm, or less than 10ppm of total amount (w/w) of rubusoside and glycosylated rubusoside.

In another embodiment, the food or beverage comprises rubusoside and one or more ingredients selected from GSTE, GSTC, ST-MRP and G-ST-MRP. In some embodiments, the food or beverage comprises glycosylated rubusoside and unconverted rubusoside, wherein the content (w/w) of mono-glycosylated rubusoside in the total glycosylated rubusoside is greater than 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95%.

In another embodiment, the food or beverage comprises glycosylated rubusoside, wherein the amount of glycosylated rubusoside is greater than 1ppm, 10ppm, 50ppm, 100ppm, 150ppm, 200ppm, 250ppm, 300ppm, 500ppm, 1,000ppm, or 10,000ppm. In some embodiments, the food or beverage further comprises unconverted rubusoside.

In another embodiment, the food or beverage comprises glycosylated rubusoside, wherein the glycosylated rubusoside comprises less than 10,000ppm, 5,000ppm, 1,000ppm, 500ppm, 300ppm, 250ppm, 100ppm, 50ppm, 10ppm, 5ppm, or 1ppm. In some embodiments, the food or beverage further comprises unconverted rubusoside.

The nasal cavity has a large surface area and is a good method for brain nutrition and pharmaceuticals. Sublingual administration has certain advantages over oral administration. More direct, it is generally faster and more efficient. Intranasal and sublingual routes of administration of drugs have been used for a variety of drugs. The present invention provides a solution that makes intranasal and sublingual nutrition and pharmaceuticals more palatable. Thus, in some embodiments, the intranasal or sublingual compositions comprise one or more ingredients selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP. In one embodiment, the CBD, cannabis extract or cannabis oil product comprises one or more compositions selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP, wherein the product may be a food or beverage, preferably in intranasal or sublingual form.

Masking bitterness remains a major goal of the food and beverage industry. Various foods, such as grapefruit, passion fruit, orange, cucumber, avocado and other vegetables, beer, coffee, chocolate and other beverages, and protein products including dairy and soy products, pose a challenge to bitterness. The inventors have successfully developed a new composition comprising one or more ingredients selected from GSTE, GSTC, GSTE-MRP, GSTC-MRP, G-RU-MRP, which can mask the bitter taste of foods and beverages.

The inventors have surprisingly found that MRP derived from natural plant derived products, such as MRP using stevia, sweet tea, fructus momordicae, licorice, etc., can maintain the overall flavor intensity and organoleptic quality of the beverage and food during processing and storage, and thus can also reduce the amount of flavoring added to the food and beverage. One embodiment of the consumer product includes one or more MRP ingredients derived from stevia, sweet tea, fructus Siraitiae Grosvenorii, glycyrrhrizae radix, etc., which can maintain the overall flavor intensity and sensory quality of the consumer product.

The inventors have also surprisingly found that STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP can enhance astringency, accelerating the perception of rapid acidity. In one embodiment, the consumer product comprises one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP, G-ST-MRP, which can enhance astringency and rapid acidity on-site feel. In certain preferred embodiments, the consumable comprises a tea extract, a tea concentrate, cranberry juice, cranberry flavor, cranberry concentrate, grapefruit juice, grapefruit concentrate, grapefruit flavored, lemon and/or lime flavored juice or concentrate. More preferably, the consumer product comprises one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP, G-ST-MRP and quinic acid, wherein the quinic acid content is higher than 0.1ppm, 1ppm, 5ppm, 10ppm, 50ppm, 100ppm, 200ppm, 500ppm, 1,000ppm, 2,000ppm, 5,000ppm, 10,000ppm, 50,000ppm or 100,000ppm.

Again, rubusoside is one of the STCs, and throughout this specification it is understood that STC includes rubusoside or other sources of rubus components including, but not limited to, stevia extracts, stevia glycosides, or fermentation, enzymatic conversion, synthetic means.

The inventors have also surprisingly found that STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP can improve the solubility of stevia glycosides and enhance sweetness. In particular, these components combine to produce a synergistic effect. In one embodiment, the consumable comprises one or more substances selected from STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and one or more stevia extracts comprising one or more stevia glycosides selected from Reb A, reb C, reb D, reb E, reb I, reb M, reb O, wherein the solubility and/or sweetness of the stevia extract is increased.

In one embodiment, the sweetener or flavor composition of the present application comprises GSTE or GSTC, wherein the ratio of one glucose residue added to two glucose residues added on rubusoside is greater than 1.

In another embodiment, the sweetener or flavor composition of the present application comprises STE or STC, wherein the amount of rubusoside is less than 90%, less than 70%, less than 50%, less than 30%, less than 20%, less than 15%, less than 10%, less than 5%, the amount of non-rubusoside material derived from a sweet tea plant is greater than 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95%.

In another embodiment, the sweetener or flavor composition of the present application comprises GSTE or GSTC, wherein the total glycosylated rubusoside content is less than 90%, less than 70%, less than 50%, less than 30%, less than 20%, less than 15%, less than 10%, less than 5%, the content of rubus suavissimus plant-derived non-rubus glycoside material or glycosylated material thereof is greater than 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95%.

The poor water solubility is not only an obstacle to the extended use of stevioside, but also for many other pharmaceutically active substances (herbal extracts). For example, carotenoids (e.g., lutein, zeaxanthin, lutein esters, epidermal proteins), polyphenols (e.g., apple polyphenol, kiwi polyphenol), grape seed polyphenol, flavonoids (e.g., flavonoids extracted from ginkgo leaves), alkaloids (e.g., devil's claw extract), and the like. The present inventors have found that high intensity sweetener extracts, such as stevia extract, sweet tea extract, luo han guo extract, can improve the solubility of poorly water soluble substances, preferably the crude extract comprises non-stevia glycosides or non-sweet substances. In one embodiment, the composition comprises: a) One or more ingredients selected from the group consisting of sweet tea extract, stevia extract, luo han guo extract, licorice extract, its glycosylation products and its MRP, and b) one or more ingredients selected from the group consisting of herbal extract or pharmaceutically active ingredient, wherein a) can improve the solubility and bioavailability of b).

Flavoring agents from edible products such as fruits, berries, herbs and other species can be used to enhance the palatability of foods and beverages. However, the mainstream thinking in the flavor industry is to bring volatile substances into the sense of smell as a key factor in measuring the quality of the flavoring. However, the inventors have found that flavors comprising flavors derived from fruit juices, purees, fresh herbs, or seed juices may have a significant positive impact on the post-nasal flavors when added to a food or beverage. One embodiment of the composition comprises: a) One or more ingredients selected from the group consisting of sweet tea extract, stevia extract, luo han guo extract, licorice extract, glycosylated products thereof and MRP thereof, and b) one or more flavor extraction or concentration ingredients selected from the group consisting of fruit juice, berry juice, herb and various fresh fruit juices, wherein b) comprises low volatile or non-volatile materials from the fruit juice, and the composition can significantly improve the palatability of foods and beverages. Another embodiment of such a composition includes a water-soluble juicy substance such as a fruit concentrate or juice concentrate or extract extracted from watermelon, blueberry, citrus, orange, lime, lemon, kiwi, apple, and the like.

In some embodiments, STE, STC, GSTE or GSTC may be enriched in aromatic terpene species containing oxygen in the structure. In some embodiments, the taste of citrus or orange is enhanced by heat treating the STE rich in terpenes and/or terpenes under acidic conditions rich in citric acid, tartaric acid, fumaric acid, lactic acid, malic acid, and the like, more preferably citric acid. In addition, substances such as linalool may react with citric acid with or without maillard reactions. Fraction vacuum distillation or column chromatography using macroporous resin and/or silica gel, including ion exchange resins produced by Dow and Sunresin, may be used for further purification.

In one embodiment, the present application provides compositions comprising ST extracts of citrus (or citrus) flavor and methods of making the same, as further described in the examples. In one embodiment, the method of producing a citrus-flavored ST extract involves a heating process with or without maillard reactions under acidic conditions, more preferably in a maillard reaction with citric acid.

In one embodiment, the composition comprises flavor substances from the sweet tea plants or other natural sweetener plants described herein, including leaves, roots, seeds, and the like thereof.

Consumer products comprising sweet tea based sweetener or flavor composition

The compositions and methods described herein are useful in a variety of consumer products. Non-limiting summaries of products for the sweet tea based sweetener or flavor compositions described herein include the following:

1 dairy product

1.1 milk and dairy based beverages

Milk and buttermilk

Buttermilk (original flavor)

Flavored and/or fermented dairy beverage

1.2 fermented curd products (without beverage)

1.3 condensed milk and the like

Condensed milk (original flavor)

Beverage whitener

1.4 milk fat (original taste) and similar products

Pasteurized cream

Sterilizing, UHT, whipping or whipping and lipid reducing creams

Concentrated cream

Cream analogue

1.5 milk or cream powder

Milk or cream powder

Milk or cream powder analogues

1.6 cheese

Immature cheese

Cooked cheese

Whey cheese

Processed cheese

Cheese analogue

1.7 desserts based on dairy products (e.g. ice cream, ice milk, pudding, fruit or flavored yoghurt)

1.8 whey and whey products, except whey cheese

2 fat and oil emulsion (Water-in-oil type)

2.1 substantially Water-free fat and oil

2.2 Water-in-oil fat emulsions

2.3 2.2, including fat emulsion based blending and/or flavoring products.

2.4 fat-based desserts (not including dairy-based desserts)

3 edible ice cubes including fruit syrup and sorbet

4 fruits and vegetables (including mushrooms and fungi, tubers, pulses (pulses) and beans (legumes)) and nuts and seeds

4.1 fruit

4.1.1 fresh fruit

Untreated fruit

Surface treated fruit

Peeling or cutting fruit

4.1.2 fruit processed

Frozen fruit

Dried fruit

Fruit prepared from vinegar, oil or salt water

Canned or bottled (pasteurized) fruit

Jam (Jac), jelly and Jam (marmalade)

Fruit-based sauce

Preserved fruit

Fruit products, including pulp and fruit fillings

Fruit-based desserts, including fruit-flavored water-based desserts

Fermented fruit product

Pastry fruit stuffing

Cooked or fried fruit

4.2 vegetables (including mushrooms and fungi, tubers, legumes and beans) and nuts and seeds

4.2.1 fresh vegetables

Untreated vegetables

Surface-treated vegetables

Peeled or cut vegetables

4.2.2 processed vegetables, nuts and seeds

Frozen vegetables

Dried vegetable

Vegetables in vinegar, oil or salt water

Canned or bottled (pasteurized) vegetables

Vegetable, nut and seed puree and spread

Vegetable, nut and seed pulp and preparation

Fermented vegetable product

Cooked or fried vegetables

5 candy

5.1 cocoa and chocolate products, including imitation and chocolate substitutes

Cocoa powder (Pink and syrup)

Cocoa cake comprising stuffing

Cocoa and chocolate products (e.g., milk chocolate bars, chocolate flakes, white chocolate)

Imitation chocolate and chocolate substitute product

5.2 sugar based candy other than 5.1, 5.3 and 5.4 including hard and soft candy and nougat

5.3 chewing gum

5.4 decorations (e.g., for delicately breaded products), toppings (not fruit) and sweet sauces

6 cereals and cereal products, including tuberous and tuber flours and starches, legumes and legumes, but not including baked goods

Grain, including rice, in whole, broken or flaked form

Flour and starch

Breakfast cereal comprising oatmeal

Pasta and noodles

Cereal and starch desserts (e.g. rice pudding, tapioca pudding)

Batter (e.g. fish or poultry)

7 baked food

7.1 bread and general bakery products

Bread and bread roll

Biscuits, not including sweet biscuits

Other common baked products (e.g., bagel, pita, english muffins)

Bread products, including fillings and breadcrumbs

7.2 exquisite baked products

Cake, biscuits and pie (e.g. fruit center or egg custard type)

Other quality baked products (e.g., doughnuts, sweet bread, scones and muffins)

Mixing for delicate baked goods (e.g. cake, pancake)

8 meats and meat products, including poultry and wild-type flavors

8.1 fresh meat, poultry and wild-type flavors

Fresh meat, poultry and wild-type, monolithic or cut

Fresh meat, poultry and wild flavors, and chopped

8.2 processing meat, poultry and wild-type products in whole or in blocks

8.3 minced meat, poultry and wild-type products processed

8.4 edible casings (e.g. sausage casings)

Fish and fish products, including molluscs, crustaceans and acanthopanax

9.1 Fish and Fish products

9.2 processed fish and fish products

9.3 semi-salted fish and fish products

9.4 cured fish and fish products

10 eggs and egg products

10.1 fresh egg

10.2 egg products

10.3 preserved eggs

10.4 egg-based dessert

11 sweetener, including honey

11.1 white and half-white sugar (sucrose or sucrose), fructose, glucose (glucose), xylose, sugar solutions and syrups, and (partially) inverted sugar, including molasses, molasses and sugar fillings.

11.2 other sugars and syrups (e.g., brown sugar, maple syrup)

11.3 Honey

11.4 edible sweeteners, including high intensity sweeteners other than 11.1-11.3

12 salt, spice, soup, sauce, salad, protein product, etc

12.1 salt

12.2 herbs, spices, seasonings (including salt substitutes) and seasonings

12.3 Vinegar

12.4 mustard sauce

12.5 soup and broth

Instant soups and broths, including canning, bottling and freezing

Mixed soup and broth

12.6 flavoring and similar products

Emulsified sauce (e.g. mayonnaise, salad dressing)

Non-emulsified sauce (e.g., tomato sauce, cheese sauce, cream sauce, brown gravy)

Mixed seasoning and gravy

12.7 salad (e.g., macaroni salad, potato salad) and Sandwich sauce (excluding cocoa and nut sauce)

12.8 Yeast

12.9 protein products

13 food for specific nutritional use

13.1 infant formula and follow-on formula

13.2 infant food (weaning food)

13.3 diabetes food for specific medical purposes

13.4 diabetes formulations for weight loss and weight loss

13.5 Diabetes food other than 13.1-13.4

13.6 food supplement

14 beverage without dairy products

14.1 non-alcoholic ("Soft") beverages

14.1.1 Water

Natural mineral water and spring water

Edible water and soda water

14.1.2 fruit and vegetable juice

Canned or bottled (pasteurized) juice

Canned or bottled (pasteurized) vegetable juice

Concentrated fruit juice (liquid or solid)

Concentrated vegetable juice (liquid or solid)

14.1.3 nectar for fruits and vegetables

Canned or bottled (pasteurized) fruit nectar

Canned or bottled (pasteurized) vegetable nectar

Concentrate (liquid or solid) for fruit pulp

Vegetable juice concentrate (liquid or solid)

14.1.4 Water-based flavored beverages, including "sports" or "electrolyte" beverages

Carbonated beverage

Non-carbonated beverages, including panus

Concentrated beverage (liquid or solid)

14.1.15 coffee, coffee substitutes, tea, herbal extracts and other hot cereal beverages, except cocoa powder

14.2 alcoholic beverages, including nonalcoholic and hypoalcoholic beverages

14.2.1 beer or malt beverage

14.2.2 cider and perry

14.2.3 grape wine

Distilled liquor

Sparkling wine and semi-sparkling wine

Reinforced grape wine and white spirit

Aromatic wine

14.2.4 fruit wine

14.2.5 honey wine

14.2.6 strong beverage

Strong beverage with alcohol content of at least 15%

Strong beverage with alcohol content lower than 15%

15 instant appetizer

Snack, potato, cereal, flour or starch based food (from tubers, beans and legumes)

Processing nuts, including coated nuts and nut mixtures (e.g., dried nuts)

16 composite foods (e.g., marmite, meat pie, fruit stuffing) -foods that cannot be placed in groups 1-15.

In one aspect, the application provides an oral consumer product comprising one or more of the sweet tea based sweetener or flavor compositions of the application described herein. As used herein, the term "consumer product" refers to a substance that is in contact with the mouth of a human or animal, including substances that are ingested and subsequently expelled from the mouth, substances that are consumed, eaten, swallowed or otherwise ingested, and that are safe for human or animal consumption when used within generally acceptable ranges.

The sweet tea based sweetener or flavor composition of the present application may be added to oral consumer products to provide a sweet or flavored product. The sweet tea based sweetener or flavor composition of the present application may be incorporated into any orally consumable product including, but not limited to, beverages and beverage products, foods (e.g., candies, condiments, baked goods, cereal compositions, dairy products, chew compositions, and tabletop sweetener compositions), pharmaceutical compositions, smoking compositions, oral hygiene compositions, dental compositions, and the like. The consumer product may be sweet or not sweet. Consumer products using the sweet tea based sweetener or flavor composition of the present application are also suitable for use in processed agricultural products, livestock products or seafood; meat products, such as sausages, etc.; steaming food, pickles, preserved fruit cooked with soy sauce, delicious dish and pickles; shang Lingshi, such as potato chips, biscuits, and the like; as chopped fillers, leaves, stems, stalks, homogenized leaf solidifying material and animal feed.

A. Beverage and beverage product

In some embodiments, the beverage or beverage product comprises a composition of the application, or a sweetener composition comprising the same. The beverage may be sweet or not. The compositions of the present application or sweetener compositions comprising the compositions may be added to a beverage to sweeten the beverage or enhance its existing sweetness or flavor profile. In some embodiments, the compositions of the present application comprise one or more selected from the group consisting of: STE, STC, GSTE, GSTC, ST-MRsP and G-ST-MRP.

As used herein, "beverage" or "beverage product" refers to a ready-to-drink beverage, beverage concentrate, beverage syrup, or powdered beverage. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, frozen carbonated beverages, enhanced sparkling beverages, colas, fruit flavored sparkling beverages (e.g., lemon lime, orange, grape, strawberry and pineapple), ginger juice, soft drinks, and draught beer. Non-carbonated beverages include, but are not limited to, fruit juices, nectar, vegetable juices, sports drinks, energy drinks, fortified water beverages, vitamin-containing water, near-water beverages (e.g., water containing natural or synthetic flavors), coconut juices, tea-based beverages (e.g., black tea, green tea, black tea, oolong tea), coffee, cocoa beverages, broths, beverages containing milk components (e.g., milk beverages, coffee containing milk components, espresso coffee, milk tea, fruit juice milk beverages), beverages containing cereal extracts, and smoothies. The beverage may be frozen, semi-frozen ("slush"), non-frozen, ready-to-drink, concentrated (powdered, frozen or syrup), dairy, non-dairy, probiotic, prebiotic, herbal, non-herbal, caffeine, non-caffeine, alcohol, non-alcohol, flavoured, non-flavoured, vegetable-based, fruit-based, root/tuber/bulb-based, nut-based, other plant-based, cocoa Le Ji, chocolate-based, meat, seafood, other animals, algae, calorie-rich, calorie-reduced and calorie-free.

The resulting beverage may be placed in an open container, can, bottle or other package. Such beverages and beverage formulations may be ready-to-drink, i.e., boiled, miscible, raw or in ingredient form, and the compositions may be used as stand alone sweeteners or sweeteners.

A significant challenge in the beverage industry is maintaining flavor in beverages. Typically, essential oils and fractions thereof are used as the primary fragrance. They are easily oxidized to produce an unpleasant taste, or these ingredients are easily evaporated, resulting in the food or beverage losing its original designed taste upon resting. Embodiments herein provide new methods and compositions that overcome these disadvantages and provide new solutions for the food and flavor industries.

Embodiments of the present invention provide new methods to provide water-soluble solutions, syrups and powders for flavors, as compared to traditional flavors that are primarily preserved in different oils or oil-soluble solvents.

In contrast to conventional isolated flavors (typically extracts from plant or animal sources), the present embodiments provide novel multicomponent combinations that are not always consistent with the front-end flavor and/or taste when added, consistent with the designed flavor.

The embodiments surprisingly produce reduced sugar, better tasting sweeteners than sugar, including, for example, sweeteners such as stevia extract, steviol glycosides, STE, lo han guo, licorice, etc., and synthetic sweeteners such as sucralose.

Beverage concentrates and beverage syrups may be prepared with an initial volume of liquid base (e.g., water) and the desired beverage ingredients. Full strength beverages are then prepared by adding more volume of water. Powdered beverages are prepared by dry blending all beverage ingredients without a liquid base. A full strength beverage is then prepared by adding the full amount of water.

The beverage comprises a base, i.e. a basic ingredient, wherein the ingredient comprises and is dissolved in the ingredients of the composition of the application. In one embodiment, the beverage comprises water of beverage quality as a base, for example deionized water, distilled water, reverse osmosis water, carbon treated water, purified water, demineralized water, or combinations thereof may be used. Other suitable substrates include, but are not limited to, phosphoric acid, phosphate buffers, citric acid, citrate buffers, and carbon-treated water.

The following beverage concentrates may be provided by the compositions of the present application or the sweetener compositions of the present application.

The degradation products of STC and STC result in different sugar donor compositions than a simple mixture of all ingredients, they react with amine donors and act with the taste profile of the remaining added sugar donors, STC, STE, GSTC, GSTE, ST-MRP, G-ST-MRP, SG, SE, GSG, GSE, stevia MRP and C-MRP, thereby producing complex flavors and aromas consistent with steviol glycosides and other flavors and greatly enriching the three-dimensional perception of aroma and taste profile.

Traditionally, common guar gums and other thickeners have been limited to certain applications because of their pronounced "beany" or "grass" flavor in both flavor and fragrance. These "anomalies" are the result of volatile organic compounds (such as hexanal and caproic acid, etc.). These compounds can affect the feel of many subtle flavors in food and beverage applications. STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP described herein can alter the taste of thickeners, such as guar gum, carrageenan, xanthan gum, etc., to make the consumer more satisfied. STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP described herein may also be used in place of, in part or in whole, thickeners used in the food and beverage industry. STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP have a synergistic effect with thickeners to achieve a balance between taste and cost. STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP also act synergistically with SG, SE, GSG, GSE, stevia MRP and/or C-MRP to improve taste profile. By adjusting the type of STC as well as the ratio of reactants and reaction conditions (e.g., temperature, pressure, reaction time, etc.), the desired taste and aroma of the food or beverage product can be achieved.

The size of the bubbles in carbonated beverages can significantly affect the mouthfeel and flavor of the beverage. It is desirable to control one or more properties of bubbles generated in beverages. Such properties may include the size of the bubbles generated, the shape of the bubbles, the amount of bubbles generated, and the rate at which the bubbles are released or otherwise generated. Taste tests have shown that carbonated beverages with smaller bubbles are favored.

The inventors of the present application have surprisingly found that the addition of certain STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP can minimize the size of bubbles, thereby improving the mouthfeel and flavor of the beverage. Thus, in some embodiments, a composition of STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP, MRP may be used as an additive with or without other additives, such as sweeteners and/or thaumatin, to control the size of the bubbles, preferably to reduce the size of the bubbles.

In addition, the inventors have surprisingly found that inclusion of thaumatin in the maillard reaction or inclusion of thaumatin in the MRP combination significantly improves the overall taste of the food and beverage for better mouthfeel, creaminess, reduced bitter taste of other ingredients in the food and beverage, such as astringency of tea, protein or extracts thereof, acidity and bitterness of coffee, and the like. Natural, synthetic high intensity sweeteners or combinations thereof, in combination with other sweeteners and other flavors, are also reduced in duration, bitterness and metallic aftertaste, which are far more effective than thaumatin. Thus, it plays a unique role in a reduced or sugarless product and can be used as an improvement in food and beverage products (including one or more sweeteners or sweeteners such as sucralose, acesulfame, aspartame, stevioside, truffle extract, sweet tea extract, allose, sodium saccharin, cyclamate, or siraitia.

Probiotic beverages are typically made by fermentation of milk, skim milk powder, sucrose and/or glucose with selected bacterial strains by manufacturers such as Yakult or Weichuan. Typically, a substantial amount of sugar is added to the probiotic beverage to provide nutrition to the probiotic so that it remains alive during shelf life. Indeed, there is also a need for a substantial amount of the main function of sugar to counteract the sourness and enhance the taste of probiotic beverages. Sweetness and thickness are two key attributes that affect beverage acceptability. Producing a low sugar version of a savoury probiotic beverage is a challenge for the manufacturer.

In any of the embodiments described herein, the final concentration of any of STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP in the beverage may be: 0.0001ppm, 0.001ppm, 0.01ppm, 0.1ppm, 1ppm, 2ppm, 5ppm, 10ppm, 15ppm, 20ppm, 25ppm, 30ppm, 35ppm, 40ppm, 45ppm, 50ppm, 55ppm, 60ppm, 65ppm, 70ppm, 75ppm, 80ppm, 85ppm, 90ppm, 100ppm, 110ppm, 120, 130ppm, 140ppm, 150ppm, 160ppm, 170ppm, 180ppm, 190ppm, 200ppm, 220ppm, 240ppm, 260ppm, 280ppm, 300ppm, 320ppm, 340ppm, 360ppm, 400ppm, 420ppm, 440ppm, 460ppm, 480ppm, 500ppm, 525ppm, 550ppm, 575ppm, 600ppm, 625ppm, 650ppm, 675ppm, 700ppm, 725ppm 750ppm, 775ppm, 800ppm, 825ppm, 850ppm, 875ppm, 900ppm, 925ppm, 950ppm, 975ppm, 1,000ppm, 1,200ppm, 1,400ppm, 1,600ppm, 1,800ppm, 2,000ppm, 2,200ppm, 2,400ppm, 2,600ppm, 2,800ppm, 3,000ppm, 3,200ppm, 3,400ppm, 3,600ppm, 3,800ppm, 4,000ppm, 4,200ppm, 4,400ppm, 4,600ppm, 4,800ppm, 5,000ppm, 5,500ppm, 6,000ppm, 6,500ppm, 7,000ppm, 7,500ppm, 8,000ppm, 8,500ppm, 9,000ppm, 9,500ppm, 10,000ppm, 11,000ppm, 12,000ppm, 13000ppm, 14,000ppm, 15,000ppm, or a range defined in this paragraph by any pair of the above concentration values.

In a more specific embodiment, the final concentration of any of STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP in the beverage is in the range of: 1ppm to 15,000ppm, 1ppm to 10,000ppm, 1ppm to 5,000ppm, 10ppm to 1,000ppm, 50ppm to 900ppm, 50ppm to 600ppm, 50ppm to 500ppm, 50ppm to 400ppm, 50ppm to 300ppm, 50ppm to 200ppm, 100ppm to 600ppm, 100ppm to 500ppm, 100ppm to 400ppm, 100ppm to 300ppm, 100ppm to 200ppm, 125ppm to 600ppm, 125ppm to 500ppm, 125ppm to 400ppm, 125ppm to 300ppm, 125ppm to 200ppm, 150ppm to 600ppm, 150ppm to 500ppm, 150ppm to 400ppm, 150ppm to 300ppm, 150ppm to 200ppm, 200ppm to 600ppm, 200ppm to 500ppm, 200ppm to 400ppm, 200ppm to 300ppm, 300ppm to 600ppm, 300ppm to 400ppm, 400ppm to 600ppm, 500ppm to 600ppm, 20ppm to 200ppm, 20ppm to 180ppm, 20ppm to 160 ppm. 20ppm to 140ppm, 20ppm to 120ppm, 20ppm to 100ppm, 20ppm to 80ppm, 20ppm to 60ppm, 20ppm to 40ppm, 40ppm to 150ppm, 40ppm to 130ppm, 40ppm to 100ppm, 40ppm to 90ppm, 40ppm to 70ppm, 40ppm to 50ppm, 20ppm to 100ppm, 40ppm to 100ppm, 50ppm to 100ppm, 60ppm to 100ppm, 80ppm to 100ppm, 5ppm to 95ppm, 5ppm to 90ppm, 5ppm to 85ppm, 5ppm to 80ppm, 5ppm to 75ppm, 5ppm to 70ppm, 5ppm to 65ppm, 5ppm to 60ppm, 5ppm to 55ppm, 5ppm to 50ppm, 5ppm to 45ppm, 5ppm to 40ppm, 5ppm to 35ppm, 5ppm to 30ppm, 5ppm to 25ppm, 5ppm to 20ppm, 5ppm to 15ppm, 5ppm to 10ppm, the values of any of the above concentrations in this paragraph, or the ranges of any of the values defined in this paragraph. As used herein, "final concentration" refers to, for example, the concentration of any of the above components present in any final composition or final oral consumer product (i.e., after all ingredients and/or compounds are added to produce the composition or to produce the oral consumer product).

B. Sweet food

In some embodiments, the consumer product comprising one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the application is a confection. In some embodiments, "confection" refers to a confectionery, lollipop, candy, or similar terminology. The confections typically contain a base composition component and a sweetener component. By "base composition" is meant that it may be a food product and provides a matrix for carrying the sweetener component. The MRP of the application or other compositions comprising it may be used as a sweetener component. The confection may be in the form of any food product which is generally considered to be rich in sugar or generally sweet.

In other embodiments of the application, the confectionery may be a baked product, such as a pastry, bavarian cream, white cream, cake, broini, biscuit, mousse, etc.; desserts such as yogurt, jelly, drinkable jelly, pudding; confectionery products for consumption at tea-on-time or after meals; freezing the food; cold desserts such as ice, ice milk, milk ice, etc. (sweeteners and various other types of raw materials are added to dairy products, then stirred and frozen foods); frozen confections, such as sherbet, dessert ice, etc. (foods in which various other types of raw materials are added to a sugar-containing liquid, and the resulting mixture is then stirred and frozen); typical desserts, such as baked or steamed desserts, e.g., cracker, biscuits, bean-stuffed breads, crunches, crumbs, and the like; rice cake and snacks; a desktop product; common confections, such as chewing gum (e.g., compositions comprising a substantially water insoluble, chewable gum base (e.g., capsicum) or alternatives thereof, including jetulong, guttakay rubber or some edible natural synthetic resin or wax), hard candy, soft candy, mints, nougat candy, soft center-bean candy, fudge, toffee, taffy, swiss milk tablets, licorice candy, chocolate, gelatin candy, marshmallows, almond cake, cream-filled cake, marshmallow, and the like; ketchup, including fruit ketchup, chocolate ketchup, and the like; edible gel; butter, including butter cream, flour paste, fresh butter, etc.; jams, including strawberry jam, jam and the like; bread including sweet bread and the like or other starch products or combinations thereof.

Suitable base compositions for use in embodiments of the present invention may include flour, yeast, water, salt, butter, egg, milk powder, wine, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, natural flavors, artificial flavors, colors, polyols, sorbitol, isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerol, natural or synthetic gums, starches, and the like, or combinations thereof. These ingredients are generally considered safe (GRAS) and/or approved by the united states Food and Drug Administration (FDA).

In any of the confections described herein, the STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP compositions of the invention are present at a final mass concentration of: 0.0001wt%, 0.001wt%, 0.01wt%, 0.1wt%, 1wt%, 2wt%, 3wt%, 4wt%, 5wt%, 6wt%, 7wt%, 8wt%, 9wt%, 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt%, 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt%, 31wt%, 32wt%, 33wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt%, 61wt%, 62wt%, 63wt%, 64wt%, 65wt%, 66wt%, 67wt%, 68wt%, 69wt%, 70wt%, 71wt%, 73wt%, 72wt%, and 80wt%, or any of the two of the ranges defined above, or the ranges.

In a more specific embodiment, the STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP compositions of the invention are present in any of the confections described herein at a final mass concentration ranging from: 0.001wt% to 99wt%, 0.001wt% to 75wt%, 0.001wt% to 50wt%, 0.001wt% to 25wt%, 0.001wt% to 10wt%, 0.001wt% to 5wt%, 0.001wt% to 2wt%, 0.001wt% to 1wt%, 0.001wt% to 0.1wt%, 0.001wt% to 0.01wt%, 0.01wt% to 99wt%, 0.01wt% to 75wt%, 0.01wt% to 50wt%, 0.01wt% to 25wt%, 0.01 to 10wt%, 0.01 to 5wt%, 0.01 to 2wt%, 0.01 to 1wt%, 0.1 to 99wt%, 0.1 to 75wt%, 0.1 to 50wt%, 0.1 to 25wt%, 0.1 to 10wt%, 0.1 to 5wt%, 0.1 to 2wt%, 0.1 to 1wt%, 0.1 to 0.5wt%, 1 to 99wt%, 1 to 75wt%, 1 to 50wt%, 1 to 25wt%, 1 to 10wt%, 1 to 5wt%, 5 to 99wt%, 5 to 75wt%, 5 to 50wt%, 5 to 25wt%, 5 to 10wt%, and 5 to 10 wt%; 10wt% to 99wt%, 10wt% to 75wt%, 10wt% to 50wt%, 10wt% to 25wt%, 10wt% to 15wt%, 20wt% to 99wt%, 20wt% to 75wt%, 20wt% to 50wt%, 30wt% to 99wt%, 30wt% to 75wt%, 30wt% to 50wt%, 40wt% to 99wt%, 40wt% to 75wt%, 40wt% to 50wt%, 50wt% to 99wt%, 50wt% to 75wt%, 60wt% to 99wt%, 60wt% to 75wt%, 70wt% to 99wt%, 70wt% to 75wt%, 80wt% to 99wt%, 80wt% to 90wt% to 99wt%, or a weight concentration range defined by any two weight percentages described above in this paragraph.

The base composition of the confection may optionally include other artificial or natural sweeteners, bulk sweeteners, or combinations thereof. Bulk sweeteners include caloric and non-caloric compounds. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose or fruit sugar, levulose, honey, unrefined sweeteners, galactose, syrups, such as agave syrup or agave nectar, maple syrup, corn syrup, including High Fructose Corn Syrup (HFCS); solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomaltulose, trehalose, or mixtures thereof. Generally, the amount of bulk sweetener present in the confection will vary widely depending on the particular embodiment of the confection and the sweetness desired. Suitable amounts of bulk sweetener can be readily determined by one of ordinary skill in the art.

C. Seasoning

In some embodiments, the consumer product comprising STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention is a condiment. As used herein, a flavoring is a composition used to enhance or improve the flavor of a food or beverage. Non-limiting examples of condiments include tomato paste; mustard; barbecue sauce; beef tallow; a chilli sauce; sour and spicy sauce; cocktail sauce; curry; soaking materials; fish gravy; horseradish; a chilli sauce; jelly, jam, caviar or jam; mayonnaise; peanut butter; cold thick sauce; charging mayonnaise; salad dressing (e.g., oil and vinegar, kaiser, french, pasture, cottage cheese, russia, qiandao, italy, and aromatic vinegar), salsa; pickled Chinese cabbage; soy sauce; beef steak sauce; syrup; tower sauce; and the wurster sauce.

Flavoring matrices typically comprise a mixture of different ingredients, non-limiting examples of which include vehicles (e.g., water and vinegar); a spice or flavoring (e.g., salt, pepper, garlic, mustard seed, onion, chili powder, turmeric, or a combination thereof); fruits, vegetables, or products thereof (e.g., tomatoes or tomato-based products (purees, purees), fruit juices, fruit peel, or combinations thereof); an oil or oil emulsion, in particular a vegetable oil; thickeners (e.g., xanthan gum, edible starch, other hydrocolloids, or combinations thereof); and an emulsifier (e.g., egg yolk solids, proteins, gum arabic, carob bean gum, guar gum, karaya gum, baical skullcap gum, carrageenan, pectin, propylene glycol alginate, sodium carboxymethyl cellulose, polysorbate, or a combination thereof). The formulation of a condiment base and methods of preparing a condiment base are well known to those of ordinary skill in the art.

Typically, the flavoring also comprises caloric sweeteners such as sucrose, high fructose corn syrup, molasses, honey or brown sugar. In exemplary embodiments of the condiments provided herein, compositions comprising one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the application are used in place of traditional caloric sweeteners.

The flavor composition may optionally include other natural and/or synthetic high potency sweeteners, bulk sweeteners, pH modifiers (e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, or combinations thereof), fillers, functional agents (e.g., pharmaceuticals, nutraceuticals, or ingredients of food or plants), flavoring agents, colors, or combinations thereof.

In any of the condiments described herein, STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP described in the present invention may be present in the final mass concentrations described below: 0.0001wt%, 0.001wt%, 0.01wt%, 0.1wt%, 1wt%, 2wt%, 3wt%, 4wt%, 5wt%, 6wt%, 7wt%, 8wt%, 9wt%, 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt%, 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt%, 31wt%, 32wt%, 33wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt%, 61wt%, 62wt%, 63wt%, 64wt%, 65wt%, 66wt%, 67wt%, 68wt%, 69wt%, 70wt%, 71wt%, 73wt%, 72wt%, and 80wt%, or any of the two of the ranges defined above.

In a more specific embodiment, in any of the condiments described herein, STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP described herein can be present at the final mass concentrations described below: 0.001wt% to 99wt%, 0.001wt% to 75wt%, 0.001wt% to 50wt%, 0.001wt% to 25wt%, 0.001wt% to 10wt%, 0.001wt% to 5wt%, 0.001wt% to 2wt%, 0.001wt% to 1wt%, 0.001wt% to 0.1wt%, 0.001wt% to 0.01wt%, 0.01wt% to 99wt%, 0.01wt% to 75wt%, 0.01wt% to 50wt%, 0.01wt% to 25wt%, 0.01 to 10wt%, 0.01 to 5wt%, 0.01 to 2wt%, 0.01 to 1wt%, 0.1 to 99wt%, 0.1 to 75wt%, 0.1 to 50wt%, 0.1 to 25wt%, 0.1 to 10wt%, 0.1 to 5wt%, 0.1 to 2wt%, 0.1 to 1wt%, 0.1 to 0.5wt%, 1 to 99wt%, 1 to 75wt%, 1 to 50wt%, 1 to 25wt%, 1 to 10wt%, 1 to 5wt%, 5 to 99wt%, 5 to 75wt%, 5 to 50wt%, 5 to 25wt%, 5 to 10wt%, and 5 to 10 wt%; 10wt% to 99wt%, 10wt% to 75wt%, 10wt% to 50wt%, 10wt% to 25wt%, 10wt% to 15wt%, 20wt% to 99wt%, 20wt% to 75wt%, 20wt% to 50wt%, 30wt% to 99wt%, 30wt% to 75wt%, 30wt% to 50wt%, 40wt% to 99wt%, 40wt% to 75wt%, 40wt% to 50wt%, 50wt% to 99wt%, 50wt% to 75wt%, 60wt% to 99wt%, 60wt% to 75wt%, 70wt% to 99wt%, 70wt% to 75wt%, 80wt% to 99wt%, 80wt% to 90wt% to 99wt%, or a weight concentration range defined by any two weight percentages described above in this paragraph.

D. Dairy product

A wide variety of dairy products can be manufactured using STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the present invention. Such products include, but are not limited to, milk, whole milk, buttermilk, skim milk, infant formulas, condensed milk, milk powder, condensed milk, fermented milk, butter, clarified butter, cottage cheese, cream cheese, and various cheeses.

In any of the solid dairy ingredients described herein, the STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention may be present at a final weight concentration of 0.0001wt%, 0.001wt%, 0.01wt%, 0.1wt%, 1wt%, 2wt%, 3wt%, 4wt%, 5wt%, 6wt%, 7wt%, 8wt%, 9wt%, 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt%, 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt%, 31wt%, 32wt%, 33wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39 wt%; 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt%, 61wt%, 62wt%, 63wt%, 64wt%, 65wt%, 66wt%, 67wt%, 68wt%, 69wt%, 70wt%, 71wt%, 72wt%, 73wt%, 74wt%, 75wt%, 76wt%, 77wt%, 78wt%, 79wt%, 80wt%, or a weight concentration range defined by any two weight percentages described in this paragraph.

In more specific embodiments, STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the present invention may be present in any of the solid dairy products described herein in a weight percent range of 0.001wt% to 99wt%, 0.001wt% to 75wt%, 0.001wt% to 50wt%, 0.001wt% to 25wt%, 0.001wt% to 10wt%, 0.001wt% to 5wt%, 0.001wt% to 2wt%, 0.001wt% to 1wt%, 0.001wt% to 0.1wt%, 0.001wt% to 0.01wt%, 0.01wt% to 99wt%, 0.01wt% to 75wt%, 0.01wt% to 50wt%, 0.01wt% to 25wt%, 0.01 to 10wt%, 0.01 to 5wt%, 0.01 to 2wt%, 0.01 to 1wt%, 0.1 to 99wt%, 0.1 to 75wt%, 0.1 to 50wt%, 0.1 to 25wt%, 0.1 to 10wt%, 0.1 to 5wt%, 0.1 to 2wt%, 0.1 to 1wt%, 0.1 to 0.5wt%, 1 to 99wt%, 1 to 75wt%, 1 to 50wt%, 1 to 25wt%, 1 to 10wt%, 1 to 5wt%, 5 to 99wt%, 5 to 75wt%, 0.1 to 10wt%, 0.1 to 5wt%, and 5wt% to 50wt%, 5wt% to 25wt%, 5wt% to 10wt%, 10wt% to 99wt%, 10wt% to 75wt%, 10wt% to 50wt%, 10wt% to 25wt%, 10wt% to 15wt%, 20wt% to 99wt%, 20wt% to 75wt%, 20wt% to 50wt%, 30wt% to 99wt%, 30wt% to 75wt%, 30wt% to 50wt%, 40wt% to 99wt%, 40wt% to 75wt%, 40wt% to 50wt%, 50wt% to 99wt%, 50wt% to 75wt%, 60wt% to 99wt%, 60wt% to 75wt%, and, 70wt% to 99wt%, 70wt% to 75wt%, 80wt% to 99wt%, 80wt% to 90wt%, 90wt% to 99wt%, or a weight concentration range defined by any two of the weight percentages described above in this paragraph.

Alternatively, in any of the liquid dairy ingredients described herein, the STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention are present at a final concentration of 0.0001ppm, 0.001ppm, 0.01ppm, 0.1ppm, 1ppm, 2ppm, 5ppm, 10ppm, 15ppm, 20ppm, 25ppm, 30ppm, 35ppm, 40ppm, 45ppm, 50ppm, 55ppm, 60ppm, 65ppm, 70ppm, 75ppm, 80ppm, 85ppm, 90ppm, 100ppm, 110ppm, 120, ppm, 130ppm, 140ppm, 150ppm, 160ppm, 170ppm, 180ppm, 190ppm, 200ppm, 220ppm, 240ppm, 260ppm, 280ppm, 300ppm, 320ppm, 340ppm, 360ppm, 400ppm, 420ppm, 440ppm, 460ppm, 480ppm, 500ppm, 525ppm, 550ppm, 575ppm, 600ppm, 625ppm 650ppm, 675ppm, 700ppm, 725ppm, 750ppm, 775ppm, 800ppm, 825ppm, 850ppm, 875ppm, 900ppm, 925ppm, 950ppm, 975ppm, 1,000ppm, 1,200ppm, 1,400ppm, 1,600ppm, 1,800ppm, 2,000ppm, 2,200ppm, 2,400ppm, 2,600ppm, 2,800ppm, 3,000ppm, 3,200ppm, 3,400ppm, 3,600ppm, 3,800ppm, 4,000ppm, 4,200ppm, 4,400ppm, 4,600ppm, 4,800ppm, 5,000ppm, 5,500ppm, 6,000ppm, 6,500ppm, 7,000ppm, 7,500ppm, 8,000ppm, 8,500ppm, 9,000ppm, 9,500ppm, 10,000ppm, 11,000ppm, 12,000ppm, 13000ppm, 14,000ppm, 15,000ppm, or a range defined by any pair of the above.

In a more specific embodiment of the present invention, the final concentration of STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention present in the liquid dairy mixture ranges from 1ppm to 15,000ppm, from 1ppm to 10,000ppm, from 1ppm to 5,000ppm, from 10ppm to 1,000ppm, from 50ppm to 900ppm, from 50ppm to 600ppm, from 50ppm to 500ppm, from 50ppm to 400ppm, from 50ppm to 300ppm, from 50ppm to 200ppm, from 100ppm to 600ppm, from 100ppm to 500ppm, from 100ppm to 400ppm, from 100ppm to 300ppm, from 100ppm to 200ppm, from 125ppm to 600ppm, from 125ppm to 500ppm, from 125ppm to 400ppm, from 125ppm to 300ppm, from 125ppm to 200ppm, from 150ppm to 600ppm, from 150ppm to 500ppm, from 150ppm to 400ppm, from 150ppm to 300ppm, from 150ppm to 200ppm, from 200ppm to 500ppm, from 200ppm to 400ppm, from 200ppm to 300ppm, from 300ppm to 600ppm, from 300ppm to 300ppm, from 300ppm to 500ppm, from 400 ppm. 500ppm to 600ppm, 20ppm to 200ppm, 20ppm to 180ppm, 20ppm to 160ppm, 20ppm to 140ppm, 20ppm to 120ppm, 20ppm to 100ppm, 20ppm to 80ppm, 20ppm to 60ppm, 20ppm to 40ppm, 40ppm to 150ppm, 40ppm to 130ppm, 40ppm to 100ppm, 40ppm to 90ppm, 40ppm to 70ppm, 40ppm to 50ppm, 20ppm to 100ppm, 40ppm to 100ppm, 50ppm to 100ppm, 60ppm to 100ppm, 80ppm to 100ppm, 5ppm to 95ppm, 5ppm to 90ppm, 5ppm to 85ppm, 5ppm to 80ppm, 5ppm to 75ppm, 5ppm to 70ppm, 5ppm to 65ppm, 5ppm to 60ppm, 5ppm to 55ppm, 5ppm to 50ppm, 5ppm to 45ppm, 5ppm to 40ppm, 5ppm to 35ppm, 5ppm to 30ppm, 5ppm to 25ppm, 5ppm to 20ppm, 5ppm to 15ppm, 5ppm to 10ppm, and the values of any of the above-mentioned values in the paragraphs, or a range defined by any one of the pairs of concentration values described above in this paragraph.

E. Cereal composition

In some embodiments, the consumer product comprising one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention is a cereal composition. Cereal compositions are typically consumed as a main or snack food. Non-limiting examples of cereal compositions for use in particular embodiments include ready-to-eat cereal and hot cereal. The ready-to-eat cereal is a cereal that can be consumed by a consumer without further processing (i.e., cooking). Examples of ready-to-eat cereals include breakfast cereals and snack bars. Breakfast cereal is typically processed into a chip, flake, puffed or extruded form. Breakfast cereal is generally cold-eaten and is often mixed with milk and/or fruit. Snack bars include, for example, energy bars, rice cakes, oat bars, and nutrition bars. Hot food grains are often cooked in milk or water prior to consumption. Non-limiting examples of hot cereals include corn grits, gruel, corn gruel, rice, oats, and oatmeal.

Cereal compositions typically comprise at least one cereal component. As used herein, the term "cereal component" refers to materials such as whole or partial grains, whole or partial seeds, and whole or partial grass. Non-limiting examples of cereal ingredients for particular embodiments include corn, wheat, rice, barley, bran endosperm, burnt, crushed wheat, sorghum, millet, oat, rye, triticale, buckwheat, foniom, quinoa, beans, soybeans, amaranth, teff, spelt, and kaniwa (kaniwa).

The cereal composition comprises one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the application and at least one cereal ingredient. STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the application may be added to cereal compositions in various ways, for example as a coating, as frosting, as juice or as a matrix mixture (i.e. as an ingredient of a cereal preparation before the final cereal product is prepared).

Thus, in some embodiments, one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the application may be added to the cereal composition as a matrix mixture. In one embodiment, one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP are mixed with hot cereal prior to cooking to provide a sweetened hot cereal product. In another embodiment, one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP are mixed with the cereal matrix before the cereal is extruded.

In some embodiments, one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP are added to the cereal composition as a coating, for example by mixing with food grade oil and applying the mixture to the cereal. In various embodiments, one or more of STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP and food grade oil, respectively, may be applied to the cereal by first using an oil or sweetener. Non-limiting examples of edible grade oils for use in particular embodiments include vegetable oils such as corn oil, soybean oil, cottonseed oil, peanut oil, coconut oil, canola oil, olive oil, sesame seed oil, palm kernel oil, and mixtures thereof. In yet another embodiment, food grade fat may be used in place of oil if the fat is melted prior to application to the grain.

In another embodiment, one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP are added to the cereal composition as a juice. Non-limiting examples of sugar juices for use in the embodiments include corn syrup, honey syrup, and honey syrup solids, maple syrup and maple syrup solids, sucrose, isomalt, polydextrose, polyols, hydrogenated starch hydrolysates, aqueous solutions thereof, and mixtures thereof. In another such embodiment, one or more of STE, STCs, GSTE, GSTC, ST-MRP and/or G-ST-MRP is used as a juice by combining with a juice agent and food grade oil or fat, and applying the mixture to the cereal. In yet another embodiment, gum-based systems such as acacia, carboxymethylcellulose, or algin may be added to the juice to provide structural support. In addition, the juice may also contain coloring agents and may also contain flavors.

In another embodiment, one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP are added to the cereal composition as frosting. In one such embodiment, one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP are combined with water and a frosting agent and then applied to the grain. Non-limiting examples of icing agents for use in particular embodiments include maltodextrin, sucrose, starch, polyols and mixtures thereof. Icing may also include food grade oils, food grade fats, colorants and/or flavors.

In any of the embodiments described herein, the final concentration of one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP in the cereal composition may be 0.0001wt%, 0.001wt%, 0.01wt%, 0.1wt%, 1wt%, 2wt%, 3wt%, 4wt%, 5wt%, 6wt%, 7wt%, 8wt%, 9wt%, 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt%, 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt%, 31wt%, 32wt%, 33wt%, 34wt%, 35wt%, 36wt%, 37wt% >, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt%, 61wt%, 62wt%, 63wt%, 64wt%, 65wt%, 66wt%, 67wt%, 68wt%, 69wt%, 70wt%, 71wt%, 72wt%, 73wt%, 74wt%, 75wt%, 76wt%, 77wt%, 78wt%, 79wt%, 80wt%, or a range defined in any pair of concentration values in this paragraph.

In some embodiments of the present invention, in some embodiments, the final concentration of one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP in any of the grain compositions described herein can be 0.001wt% to 99wt%, 0.001wt% to 75wt%, 0.001wt% to 50wt%, 0.001wt% to 25wt%, 0.001wt% to 10wt%, 0.001wt% to 5wt%, 0.001wt% to 2wt%, 0.001wt% to 1wt%, 0.001wt% to 0.1wt%, 0.001wt% to 0.01wt%, 0.01wt% to 99wt%, 0.01wt% to 75wt%, 0.01wt% to 50wt%, 0.01wt% to 25wt%, 0.01wt% to 10wt%, 0.01wt% to 5wt%, 0.01wt% to 2wt%, 0.01wt% to 1wt%, 0.1wt% to 99wt%, 0.1wt% to 75wt%, 0.1wt% to 50wt%, 0.1wt% to 25wt%, 0.1wt% to 10wt%, 0.1wt% to 5wt% of the grain compositions described herein; 0.1wt% -2wt%, 0.1wt% -1wt%, 0.1wt% -0.5wt%, 1wt% -99wt%, 1wt% -75wt%, 1wt% -50wt%, 1wt% -25wt%, 1wt% -10wt%, 1wt% -5wt%, 5wt% -99wt%, 5wt% -75wt%, 5wt% -50wt%, 5wt% -25wt%, 5wt% -10wt%, 10wt% -99wt%, 10wt% -75wt%, 10wt% -50wt%, 10wt% -25wt%, 10wt% -15wt%, 20wt% -99wt%, 20wt% -75wt%, 20wt% -50wt%, 30wt% -99wt%, 30wt% -75wt%, 30wt% -50wt%, 40wt% -99wt%, 40wt% -75wt%, 50wt% -99wt%, 50wt% -75wt%, 60wt% -99wt%, 60wt% -75wt%, 70wt% -99wt%, and the like, 70wt% to 75wt%, 80wt% to 99wt%, 80wt% to 90wt%, 90wt% to 99wt%, or a range defined in any one of the pair of concentration values described above in this paragraph.

F. Chewing compositions

In some embodiments, the consumer product comprising one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention is a chewing composition. The term "chewing composition" includes chewing gum compositions, chewing tobacco, smokeless tobacco, snuff, chewing gum and other compositions that are chewed and subsequently discharged.

Chewing gum compositions typically comprise a water-soluble portion and a water-insoluble chewable gum base portion. The water soluble portion, which typically includes one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention, dissipates with a portion of the flavoring agent over a period of time during chewing. While the insoluble gum base portion remains in the oral cavity. The insoluble gum base generally determines whether the gum is considered a chewing gum, bubble gum, or functional gum.

The insoluble gum base, which is typically present in the chewing gum composition in an amount of about 15% to about 35% by weight of the chewing gum composition, typically comprises an elastomer, a softener (plasticizer), an emulsifier, a resin, and a filler. Such ingredients are generally considered food grade, considered safe (GRA), and/or approved by the united states Food and Drug Administration (FDA).

Elastomers are the major component of the gum base that provide rubber, adhesion to the chewing gum, and may include one or more natural rubbers (e.g., latex, liquid latex, or latex); natural gums (e.g., jelutong, pecolol, sorva, ma Sangdu bar (massaranduba) rubber, ma Sangdu bar chocolate, niperuo, luo Xindi nisin, chicle, gutta Hang Kang (gutta hang); or synthetic elastomers (e.g., butadiene-styrene copolymers, isobutylene-isoprene copolymers, polybutadiene, polyisobutylene, and vinyl polymer elastomers). In particular embodiments, the elastomer is present in the gum base in an amount of about 3wt% to about 50wt% of the gum base.

The resin serves to modify the firmness of the gum base and helps soften the elastomeric component of the gum base. Non-limiting examples of suitable resins include rosin esters, terpene resins (e.g., terpene resins from α -pinene, β -pinene, and/or D-limonene), polyvinyl acetate, polyvinyl alcohol, ethylene vinyl acetate, and vinyl acetate-vinyl laurate copolymers. Non-limiting examples of rosin esters include glycerol esters of partially hydrogenated rosin, glycerol esters of polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl esters of rosin, or methyl esters of partially hydrogenated rosin. In some embodiments, the resin is present in the gum base in an amount of about 5wt% to about 75wt% of the gum base. .

Softeners, also known as plasticizers, are used to improve the convenience of chewing and/or the mouthfeel of chewing gum compositions. Typically, softeners include oils, fats, waxes, and emulsifiers. Non-limiting examples of oils and fats include tallow, hydrogenated or partially hydrogenated vegetable oils (e.g., soybean, rapeseed, cottonseed, sunflower, palm, coconut, corn, safflower, or palm kernel oils), cocoa butter, glycerol monostearate, glycerol triacetate, glycerol rosin esters, lecithins, monoglycerides, diglycerides, triglyceride acetylated monoglycerides, and free fatty acids. Non-limiting examples of waxes include polypropylene/polyethylene/Fischer-Tropsch wax, paraffin wax, microcrystalline wax, and natural waxes (e.g., candelilla, beeswax, and carnauba wax). Microcrystalline waxes, particularly those with high crystallinity and high melting point, may also be used as a base or texture modifier. In some embodiments, the softener is present in the gum base in an amount of about 0.5wt% to about 25wt% of the gum base.

Emulsifiers are used to form a uniform dispersion of the insoluble and soluble phases of the chewing gum composition and also have plasticizing properties. Suitable emulsifiers include Glycerol Monostearate (GMS), lecithin (phosphatidylcholine), polyglycerol Polyricinoleate (PPGR), fatty acid mono-and diglycerides, glycerol distearate, quercetin, acetylated monoglycerides, glyceryl triacetate and magnesium stearate. In some embodiments, the emulsifier is present in the gum base in an amount of about 2wt% to about 30wt% of the gum base.

The chewing gum composition may also include adjuvants or fillers in the gum base and/or soluble portion of the chewing gum composition. Suitable adjuvants and fillers include lecithin, inulin, polydextrose, calcium carbonate, magnesium silicate, ground limestone, aluminium hydroxide, aluminium silicate, talc, clay, aluminium oxide, titanium dioxide and calcium phosphate. In some embodiments, lecithin may be used as an inert filler to reduce the tackiness of the chewing gum composition. In other embodiments, lactic acid copolymers, proteins (e.g., gluten and/or zein) and/or guar can be used to make gums that are more readily biodegradable. The auxiliary agent or filler is typically present in the gum base in an amount up to about 20% by weight of the gum base. Other optional ingredients include colorants, brighteners, preservatives, and flavoring agents.

In some embodiments of the chewing gum composition, the gum base comprises about 5wt% to about 95wt%, preferably about 15wt% to about 50wt%, more preferably about 20wt% to about 30wt% of the chewing gum composition.

The soluble portion of the chewing gum composition can optionally include other artificial or natural sweeteners, bulk sweeteners, softeners, emulsifiers, flavoring agents, colorants, adjuvants, fillers, functional agents (e.g., medicaments or nutritional agents), or combinations thereof. Suitable examples of softeners and emulsifiers are described above.

Bulk sweeteners include caloric and non-caloric compounds. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomaltulose, trehalose, or mixtures thereof. In some embodiments, the bulk sweetener is present in the chewing gum composition in an amount of about 1 wt% to about 75wt% of the chewing gum composition.

Flavoring agents may be used in the insoluble gum base or soluble portion of the chewing gum composition. Such flavors may be natural flavors or artificial flavors. In some embodiments, the flavoring agent comprises an essential oil, such as an oil produced from a plant or fruit, peppermint oil, spearmint oil, other mint oils, clove oil, cinnamon oil, oil of wintergreen, bay oil, thyme, cedar leaf, nutmeg, multi-spice, sage, mace, and almond. In other embodiments, the flavoring agent comprises a plant extract or fruit essence, examples of fruits being: apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot and mixtures thereof. In yet another embodiment, the flavor comprises a citrus flavor, such as an extract, essence, or oil of lemon, lime, orange, tangerine, grapefruit, citronella, or kumquat.

In some embodiments, the chewing gum composition comprises one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention, and a gum base.

In any of the chewing gum compositions described herein, the final mass concentration of the one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the present invention in the chewing gum composition is 0.0001wt%, 0.001wt%, 0.01wt%, 0.1wt%, 1wt%, 2wt%, 3wt%, 4wt%, 5wt%, 6wt%, 7wt%, 8wt%, 9wt%, 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt%, 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt%, 31wt%, 32wt%, 33wt%, 34wt%, 35wt%, 36wt%, etc 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt%, 61wt%, 62wt%, 63wt%, 64wt%, 65wt%, 66wt%, 67wt%, 68wt%, 69wt%, 70wt%, 71wt%, 72wt%, 73wt%, 74wt%, 75wt%, 76wt%, 77wt%, 78wt%, 79wt%, 80wt%, or a weight concentration range defined by any two weight percentages in this paragraph.

In more specific embodiments, the one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention may be present in any of the chewing gum compositions in the following final mass percentages: 0.001wt% -99wt%, 0.001wt% -75wt%, 0.001wt% -50wt%, 0.001wt% -25wt%, 0.001wt% -10wt%, 0.001wt% -5wt%, 0.001wt% -2wt%, 0.001wt% -1wt%, 0.001wt% -0.1wt%, 0.001wt% -0.01wt%, 0.01wt% -99wt%, 0.01wt% -75wt%, 0.01wt% -50wt%, 0.01wt% -25wt%, 0.01wt% -10wt%, 0.01wt% -5wt%, 0.01wt% -2wt%, 0.01wt% -1wt%, 0.1wt% -99wt%, 0.1wt% -75wt%, 0.1wt% -50wt%, 0.1wt% -25wt%, 0.1wt% -10wt%, 0.1wt% -5wt%, 0.1wt% -2wt%, 0.1wt% -1wt%, 0.1wt% -0.5wt%, 1wt% -99wt%, 1wt% -75 wt%; 1wt% to 50wt%, 1wt% to 25wt%, 1wt% to 10wt%, 1wt% to 5wt%, 5wt% to 99wt%, 5wt% to 75wt%, 5wt% to 50wt%, 5wt% to 25wt%, 5wt% to 10wt%, 10wt% to 99wt%, 10wt% to 75wt%, 10wt% to 50wt%, 10wt% to 25wt%, 10wt% to 15wt%, 20wt% to 99wt%, 20wt% to 75wt%, 20wt% to 50wt%, 30wt% to 99wt%, 30wt% to 75wt%, 30wt% to 50wt%, 40wt% to 99wt%, 40wt% to 75wt%, 50wt% to 99wt%, 50wt% to 75wt%, 60wt% to 99wt%, 60wt% to 75wt%, 70wt% to 99wt%, 70wt% to 75wt%, 80wt% to 99wt%, 80wt% to 90wt%, 90wt% to 99wt% Or a weight concentration range defined by any two weight percentages described above in this paragraph.

G. Tabletop sweetener compositions

Often, sugar substitutes lack certain taste attributes associated with sugar, especially for solid tabletop sweeteners. To meet this need, the inventors of the present application developed a more palatable desktop sugar substitute than generally known. In particular, in some embodiments, the present application provides an oral consumable comprising one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the application, in the form of an oral consumable tabletop sweetener composition. In one embodiment, the oral consumable tabletop sweetener composition has a taste similar to molasses,

in some embodiments, the tabletop sweetener composition may further comprise at least one filler, additive, anti-caking agent, functional ingredient, and combinations thereof.

Suitable "bulking agents" include, but are not limited to, maltodextrin (10 DE, 18DE or 5 DE), corn syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose derivatives and the like, and mixtures thereof. Furthermore, according to other embodiments of the present application, granular sugars (sucrose) or other caloric sweeteners (e.g., crystalline fructose, other carbohydrates, or sugar alcohols) may be used as bulking agents because they provide good content uniformity without significantly increasing calories.

The phrases "anti-caking agent" and "flow agent" as used herein refer to any composition that aids in content uniformity and uniform dissolution. In some embodiments, non-limiting examples of anti-caking agents include plaster of paris, calcium aluminum silicate (kaolin), calcium silicate, calcium carbonate, calcium silicate, magnesium carbonate, magnesium silicate, monocalcium orthophosphate, dicalcium and tricalcium phosphate, potassium silicate, silica, sodium aluminum silicate, stearates, microcrystalline cellulose (Avicel, FMC BioPolymer, philiadelphia, pennsylvania), and tricalcium phosphate. In one embodiment, the anticaking agent is present in the tabletop sweetener composition in an amount from about 0.001wt% to about 3wt% of the tabletop sweetener composition.

The tabletop sweetener composition may be packaged in any form known in the art. Non-limiting forms include, but are not limited to, powder forms, granular forms, sealed bags, tablets, sachets, granules, cubes, solids, and liquids.

In one embodiment, the tabletop sweetener composition is a single-dose (dose-controlled) sealed pouch comprising dry blending. Dry-blended formulations may generally comprise powders or granules. While the tabletop sweetener composition may be in any size package, a non-limiting example of a conventional controlled-dose tabletop sweetener package is about 2.5X1.5 inches containing about 1g of sweetener composition having a sweetness equivalent to two teaspoons of particulate sugar (about 8 g). The amount of the composition of the present application or sweetener composition comprising the composition may vary. In some embodiments, the amount of the composition of the present application in a dry blended tabletop sweetener formulation is about 1% (w/w) to about 10% (w/w) of the tabletop sweetener composition.

Embodiments of solid tabletop sweeteners include cubes and tablets. A non-limiting example of a conventional cube is equivalent in size to a standard cube of sugar particles having a size of about 2.2 x 2.2cm3 and a weight of about 8g. In one embodiment, the solid tabletop sweetener is in the form of a tablet or any other form known to one of ordinary skill in the art.

The tabletop sweetener compositions may also be presented in liquid form wherein one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention are combined with a liquid carrier. Non-limiting examples of suitable carrier agents for liquid tabletop sweeteners include water, alcohols, polyols, glyceryl or citric acid groups dissolved in water, and mixtures thereof. The sweetness equivalent of the tabletop sweetener compositions may be varied for any of the forms described herein or known in the art in order to achieve the desired sweetness profile. For example, a tabletop sweetener composition may include sweetness comparable to an equivalent amount of standard sugar. For example, a tabletop sweetener composition may include sweetness comparable to an equivalent amount of standard sugar. In another embodiment, the tabletop sweetener composition may comprise up to 100 times the sweetness of an equivalent amount of sugar. In another embodiment, the sweetness of the tabletop sweetener composition may comprise up to 90, 80, 70, 60, 50, 40, 30, 20, 10, 9, 8, 7, 6, 5, 4, 3, and 2 times that of an equivalent amount of sugar.

In any of the tabletop sweetener compositions described herein, the final mass concentration of one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the present invention in the tabletop sweetener composition is: 0.0001wt%, 0.001wt%, 0.01wt%, 0.1wt%, 1wt%, 2wt%, 3wt%, 4wt%, 5wt%, 6wt%, 7wt%, 8wt%, 9wt%, 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt%, 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt%, 31wt%, 32wt%, 33wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, and so on 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt%, 61wt%, 62wt%, 63wt%, 64wt%, 65wt%, 66wt%, 67wt%, 68wt%, 69wt%, 70wt%, 71wt%, 72wt%, 73wt%, 74wt%, 75wt%, 76wt%, 77wt%, 78wt%, 79wt%, 80wt%, 81wt%, 82wt%, 83wt%, 84wt%, 85wt%, 86wt%, 87wt%, 88wt%, 89wt%, 90wt%, 91wt%, 92wt%, 93wt%, 94wt%, 95wt%, 96wt%, 97wt%, 98wt%, 99wt% or 100wt%, or a range of weight concentrations defined by any two of the weight percentages in this paragraph.

In more specific embodiments, the one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention may be present in any of the tabletop sweetener compositions at the following final mass percentages: 0.001wt% -99wt%, 0.001wt% -75wt%, 0.001wt% -50wt%, 0.001wt% -25wt%, 0.001wt% -10wt%, 0.001wt% -5wt%, 0.001wt% -2wt%, 0.001wt% -1wt%, 0.001wt% -0.1wt%, 0.001wt% -0.01wt%, 0.01wt% -99wt%, 0.01wt% -75wt%, 0.01wt% -50wt%, 0.01wt% -25wt%, 0.01wt% -10wt%, 0.01wt% -5wt%, 0.01wt% -2wt%, 0.01wt% -1wt%, 0.1wt% -99wt%, 0.1wt% -75wt%, 0.1wt% -50wt%, 0.1wt% -25wt%, 0.1wt% -10wt%, 0.1wt% -5wt%, 0.1wt% -2wt%, 0.1wt% -1wt%, 0.1wt% -0.5wt%, 1wt% -99wt%, 1wt% -75 wt%; 1wt% to 50wt%, 1wt% to 25wt%, 1wt% to 10wt%, 1wt% to 5wt%, 5wt% to 99wt%, 5wt% to 75wt%, 5wt% to 50wt%, 5wt% to 25wt%, 5wt% to 10wt%, 10wt% to 99wt%, 10wt% to 75wt%, 10wt% to 50wt%, 10wt% to 25wt%, 10wt% to 15wt%, 20wt% to 99wt%, 20wt% to 75wt%, 20wt% to 50wt%, 30wt% to 99wt%, 30wt% to 75wt%, 30wt% to 50wt%, 40wt% to 99wt%, 40wt% to 75wt%, 50wt% to 99wt%, 50wt% to 75wt%, 60wt% to 99wt%, 60wt% to 75wt%, 70wt% to 99wt%, 70wt% to 75wt%, 80wt% to 99wt%, 80wt% to 90wt%, 90wt% to 99wt% Or a weight concentration range defined by any two weight percentages described above in this paragraph.

H. Pharmaceutical composition

In certain embodiments, one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention may be used in a pharmaceutical composition. As used herein, the term "pharmaceutical composition" includes solids, gases and liquids, which are ingestible materials of pharmaceutical value, such as cough syrups, cough drops, pharmaceutical sprays, vitamins and chewable pharmaceutical tablets for oral or oral administration. For example, cavities in the form of pills, tablets, sprays, capsules, syrups, drops, lozenges, powders and the like.

I. Oral hygiene composition

In some embodiments, one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention may be used in an oral hygiene composition. As used herein, "oral hygiene composition" includes mouthwashes, mouth rinses, breath fresheners, toothpastes, tooth polishes, dentifrices, oral sprays, tooth whiteners, soaps, perfumes, and the like.

J. Cosmetic composition

In some embodiments, one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention may be used in cosmetic compositions to enhance the fragrance of a cosmetic or skin care product. As used herein, the term "cosmetic composition" refers to a composition formulated for topical application to the skin that has a pleasing color, smell, and feel, and does not cause unacceptable discomfort (tingling, tightening, or redness) that prevents the consumer from using it.

Cosmetic compositions may preferably be formulated in the form of emulsions, for example W/O (water-in-oil), O/W (oil-in-water), W/O/W (water-in-oil-in-water), O/W/O (oil-in-water) emulsions, PIT emulsions, pickering emulsions, emulsions with a low oil content, microemulsions or nanoemulsions, for example solutions in oils (fatty oils or fatty acid esters, in particular C6-C32 fatty acid C2-C30 esters) or silicone oils, dispersants, suspending agents, creams, emulsions or milks, depending on the method of production and the ingredients, gels (including hydrogels, water-dispersed gels, oleogels), sprays (e.g., pump sprays or propellant sprays) or foams or dips for cosmetic wipes, detergents (e.g., soaps, synthetic detergents), liquid washes, shower and bath preparations, bath products (capsules, oils, tablets, salts, bath salts, soaps, etc.), effervescent agents, skin care products (e.g., emulsions (as described above), ointments, pastes, gels (as described above)), oils, balms, serum, powders (e.g., flours, body powders), facial masks, pens, sticks, balls, pumps, aerosols (foaming, non-foaming or after-foaming), deodorants and/or antiperspirants, mouthwashes and rinses, foot care products (including keratinous proteins, deodorants, insect repellents, sunscreens, after-sun preparations, shaving products, after-shave balms, pre-and after-shave balms, shampoos, hair-hair care products, e.g., shampoos (including two-in-one, face masks, pens, balls, aerosols, etc.), hair-eliminators, hair products, hair-packs, and hair-care products, antidandruff shampoos, baby shampoos, dry scalp shampoos, concentrated shampoos), hair conditioners, tonics, hair lotions, hair styling creams, hair oils, hair waving and styling emulsions, hair gels, styling aids (e.g., gels or waxes), hair smoothening agents (anti-tangles, relaxers), hair dyes, such as temporary direct hair dyes, semi-permanent hair dyes, hair conditioners, mousses, eye care products, cosmetic make-up removers or baby products.

K. Smoking composition

In some embodiments, one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention may be used in a smoking composition. As used herein, the term "smoking composition" includes any material that can be smoked or inhaled, such as tobacco, as well as any smokable material that is combusted to provide a desired aroma (e.g., charcoal briquette for grilling food, incense), and the like. Smoking compositions may include cigarettes, electronic cigarettes (e-cigarettes), cigars, pipes and cigars, chewing tobacco, vaporizable liquids, and all forms of tobacco, such as cut filler, tobacco leaf, tobacco stem, straw, homogenized tobacco cure, reconstituted binders, flakes, particles, or other forms of reconstituted tobacco from tobacco powder, dust, or other sources.

V. taste profile and taste testing of compositions comprising one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP

One or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP and methods described herein can be used to improve the taste and aroma profile of a wide variety of consumer products relative to control samples. The phrase "taste profile" interchangeably with "sensory profile" and "sweetness profile" may be defined as the temporal profile of all the basic tastes of a sweetener. It is believed that the "time profile" represents the perceived sweetness of the composition, particularly a trained "taster", over a period of time, as perceived by a human tasting the composition. Carbohydrate and polyol sweeteners generally exhibit a rapid onset of action followed by a rapid decrease in sweetness, which is rapidly lost when the sweetener-containing food or beverage is swallowed. In contrast, high intensity natural sweeteners generally have a slower onset of sweetness than carbohydrate and polyol sweeteners, reach maximum response more slowly, and then decrease in intensity more slowly. This decrease in sweetness is commonly referred to as "sweetness linger" and is a major limitation associated with the use of high intensity natural sweeteners.

In the context of taste testing, the terms "increase", "improvement", "improving" are used interchangeably in connection with advantageous changes in a sensate composition or consumer product, which after the introduction of one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the present invention, have, from the original taste profile of the composition or consumer product, for example, less bitter taste, better sweet taste, better sour taste, better aroma, better mouthfeel, better flavor, less aftertaste, etc., than if the one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP were not added in any way. The term "improvement" may refer to a subtle, change, or significant change in original taste characteristics, etc., which makes the composition more suitable for humans.

In some embodiments, one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP and methods of the invention described herein may be used to improve the taste and aroma profile of other synthetic sweeteners, including but not limited to sucralose, ACE-K, aspartame, sodium saccharin, and mixtures thereof, as well as for natural high intensity sweeteners such as steviol glycosides, stevia extracts, siraitia ingredients, licorice extracts, licorice ingredients.

In some embodiments, one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention may be evaluated with reference to their sucrose equivalent levels. Thus, one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP compositions of the invention may be diluted or modified with respect to its ingredients to conform to the sucrose equivalent.

When a trained human taster consumes one or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP of the invention, the onset and decay of sweetness can be perceived by a trained human taster and measured in a short time from contact with the taster's tongue ("onset") to the cut-off point (typically 180s after onset), thereby providing a "sweet time profile". These human tastants are referred to as "sensory panels. In addition to sweetness, sensory panels can also evaluate other "basic taste" profiles in time, bitterness, salty, sour, spicy (also known as hot), and umami (also known as savory or meaty). When a sweetener is consumed, the onset and decline of bitter taste is referred to as the "bitter time profile" as perceived by a trained human taste tester and measured in a short period of time from the initial perception of taste to the last perceived aftertaste at the cut-off point. The aroma from the aroma-generating substances is a volatile compound that is perceived by the scent organs, i.e. the scent receptor sites of the olfactory tissue of the nasal cavity. They reach the recipient when they are chewed out (nasal detection), when they are inhaled through the nose (nasal detection) and through the throat. The concept of aroma should be used loosely as the concept of taste substances, as one compound may promote the typical smell or taste of one food, while in another food may cause an undesirable aroma or taste, or both, resulting in off-flavors. Thus, the sensory characteristics may also include an assessment of aroma.

The term "mouthfeel" relates to the physical and chemical interactions of consumer products in the mouth. Here, in particular, the term "mouthfeel" refers to the rich sensation experienced in the mouth, which relates to the consistency and texture, e.g. viscosity, of a consumer product. Mouthfeel is one of the most important organoleptic properties and is also the primary criterion for consumers to judge food quality and freshness. Subtle changes in the formulation of food and beverage products can significantly alter mouthfeel. The mere removal of sugar and the addition of high intensity sweetener can cause significant changes in mouthfeel, making previously good products unacceptable to consumers. Sugar not only sweetens, but also increases the body and viscosity in food and beverage products, leaving a thin coating on the tongue. For example, reducing the salt content in the soup not only changes the taste, but also changes the mouthfeel. Mainly the mouthfeel is always consistent with non-sugar sweeteners.

The phrase "sweetness detection threshold" refers to the minimum concentration of sweetness that can be detected in a composition, liquid, or solid by a panelist consisting of 1-10 individuals. As further defined in the examples herein, and by the methods described in Christie l.harman, john b.halagan and FEMA scientific committee sensory data task group in "flavor sensory test with improved properties", month 11, 2013, volume 67, no. 11 and appendix a thereof, the contents of which are incorporated herein by reference.

"sweetness threshold" refers to a concentration of a substance below which sweetness is undetectable but which is still capable of providing flavor to a consumable, including water. When half of a group of trained testers determine that something is "sweet" at a given concentration, the sample reaches a threshold. A concentration of a substance below the sweetness level is considered a flavor when less than half of the testers are unable to discern sweetness at a given concentration.

It will be appreciated that the flavoring agents described herein, including STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP, may be used in combination with other materials, including non-ST stevioside, to compress and reduce or eliminate the undesirable taste present in the composition. There is a series of steps in the Maillard reaction that can be used to produce flavor. That is, there may be a first step in which a first reaction occurs between a first sugar donor and a first amine donor under suitable conditions, followed by a second reaction with a second sugar donor and a second amine donor, and possibly subsequent reactions, to provide a complex flavor composition that is a combination of various maillard reaction products, such as a reaction between a first sugar donor and a first amine donor and a first sugar donor and a second sugar donor or a reaction of a second sugar donor with a first sugar donor under the maillard reaction conditions described herein, and the like. The methods described herein can be used to preserve flavor.

For example, to dissolve any flavor or flavor composition in the dissolved steviol glycoside solution, the solution may be ready for use thereafter, or may be further concentrated into syrup or powder form. To evaluate the taste of a given composition, samples may be tested by a panel of, for example, 1-10 people. In some cases, a trained taster may first taste the sample independently. The taster may be asked to describe the taste in terms of added sugar-like taste, bitterness, aftertaste and lingering taste and score from 0 to 5. The taster may be allowed to re-taste and then make notes for the perceived sensory attributes. Thereafter, another group of 1-10 tasters can similarly taste the samples, record their taste attributes and discuss the samples publicly to find a suitable description. If more than 1 taster does not agree with the result, the tasting may be repeated. For example, for a sugar-like taste, "5" is the best score for having a sugar-like taste, whereas a value of 0 or near zero is not sugar-like. Similarly, "5" of bitter, aftertaste and aftertaste is not desirable. A value of zero or near zero indicates that bitter, aftertaste and/or aftertaste is reduced or eliminated. Other taste attributes may include astringency and overall preference.

In some embodiments, vanilla, maltol, or other flavoring product "FMP" may be added to the compositions described herein to further improve taste. FMPs, such as maltol, ethyl maltol, vanillin, ethyl vanillin, m-methylphenol, and m-n-propylphenol, can further enhance the mouthfeel, sweetness, and aroma of the ST-MRP compositions described herein. Thus, in some embodiments, one or more FMPs, such as maltol, ethyl maltol, vanillin, ethyl vanillin, m-methylphenol, m-n-propylphenol, or a combination thereof, may be added before or after the maillard reaction. In certain embodiments, the MRP and/or sweetener may be combined with one or more FMPs. Specific MRP/FMP combinations include MRP and maltol; MRP and vanillin; sweeteners and maltol; such compositions may be used in any of the food or beverage products described herein.

The production of ST-MRP may include the use of any of the following methods, including refluxing at atmospheric pressure, reacting under pressure, oven drying, vacuum oven drying, roller/drum drying, surface scraped heat exchange, and/or extrusion.

The inventors of the present invention have also developed a unique method that can preserve useful flavors derived from the sweet tea plant and recovered as sweet tea extracts. Such materials are further amplified in glycosylation and/or maillard reactions involving sweet extracts and various amine donors, as described herein.

In addition, the flavor material in the sweet tea plant should also include any possible new flavor material obtained from the new sweet tea variety by hybridization, grafting, and other culture methods.

In addition to flavoring agents derived from the maillard reaction products described herein, flavoring agents may be added to the compositions described herein either before or after the maillard reaction is performed. Suitable flavoring agents include, for example, natural flavors, vitamins, such as vitamin C, artificial flavors, fragrances, flavors and the like. Typical flavors include synthetic flavor oils and perfumes and/or oils, uronic acids (e.g., glucuronic acid and galacturonic acid) or oleoresins, perfumes and distillates, and combinations comprising at least one of the foregoing.

During the Maillard reaction or after completion of the Maillard reaction, a "top note" agent may be added, which is typically very volatile and evaporates at or below room temperature. The "top note" is generally responsible for imparting a fresh flavor to the food. Suitable top-note agents include, but are not limited to, for example, furfuryl mercaptan, methyl thioaldehyde, nonanal, trans-2, 4-decadienal, 2' - (dithiodimethyiene) difuran, 2-methyl-3-furanthiol, 4-methyl-5-thiazoloethanol, pyrazinoethanethiol, bis (2-methyl-3-furanyl) disulfide, methyl furfuryl disulfide, 2, 5-dimethyl-2, 5-dihydroxy-1, 4-dithiophene, 95%, trithioacetone, 2, 3-butanethiol, 2-methyl-3-furandimethyl, 4-methylnonanoic acid, 4-methyl octanoic acid, or 2-methyl-3-tetrahydrofuranthiol.

Flavoring oil comprises spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, japanese peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, polyvidone powder, sage oil, chamomile, bitter almond oil and cassia oil; useful flavors include artificial, natural and synthetic fruit flavors such as glucovanillin and citrus oils, including lemon, orange, lime, grapefruit, delphinidia, and fruit essences including apple, pear, peach, grape, raspberry, blackberry, gooseberry, strawberry, cherry, prune, raisin, cola, guarana, orange blossom, pineapple, apricot, banana, melon, apricot, cherry, tropical fruit, mango, mangosteen, pomegranate, papaya, and the like.

Other exemplary flavors imparted by the flavoring agents include milk flavors, butter flavors, cheese flavors, cream flavors, and yogurt flavors; herb flavor; tea or coffee flavors, such as green tea flavors, oolong tea flavors, cocoa flavors, chocolate flavors, and coffee flavors. Peppermint flavor, such as peppermint flavor, spearmint flavor, and japanese peppermint flavor; spicy flavors such as perilla flavor, ajuga Huo Wang flavor, fennel flavor, angelica flavor, fennel flavor, multi-spice flavor, cinnamon flavor, chamomile flavor, mustard flavor, cardamon flavor, coriander flavor, fennel flavor, clove flavor, pepper flavor, coriander flavor, stone flavor, salty flavor, Z fruit flavor, perilla flavor, juniper berry flavor, ginger flavor, star anise flavor, horseradish flavor, thyme flavor, tarragon flavor, dill flavor, chilli powder flavor, nutmeg flavor, basil flavor, marjoram flavor, rosemary flavor, bay leaf flavor, mustard (horseradish) flavor; nut flavors such as almond flavor, hazelnut flavor, macadamia nut flavor, peanut flavor, hickory flavor, pistachio flavor, and walnut flavor. Alcohol flavors such as wines, whiskey, brands, rum, juniper berry wines, and liqueurs; vegetable flavors such as floral onion flavor, garlic flavor, cabbage flavor, carrot flavor, celery flavor, mushroom flavor, and tomato flavor.

Generally, any flavoring agent or food additive may be used, such as the materials described by the national academy of sciences of the United states of America at publication No. 1274, "chemicals for food processing", pages 63-258. The publication is incorporated herein by reference.

As used herein, "flavor" or "fragrance" herein refers to a compound or an ingestible salt or solvate thereof that imparts a flavor or taste in an animal or human. The flavoring agent may be natural, semisynthetic or synthetic. Suitable flavors and flavor additives for use in the compositions of the present application include, but are not limited to, vanillin, glucovanillin, mango extract, cinnamon, citrus, coconut, ginger, melaleuca, almond, bay, thyme, cedar leaf, nutmeg, spice powder, sage, chamaejasme, menthol (including menthol without peppermint), essential oils, such as oils produced from plants or fruits, e.g., peppermint, spearmint, other mint, clove, cinnamon, wintergreen, or almond oils; plant extracts, fruit extracts or fruit essences from grape skin extracts, grape seed extracts, apples, bananas, watermelons, pears, peaches, grapes, strawberries, raspberries, cherries, plums, pineapples, apricots, flavors comprising citrus essences, extracts of, for example, lemon, lime, orange, tangerine, grapefruit, kumquat, or combinations thereof, essences, or oils. Flavoring agents for use in the present application include natural and synthetic substances that are safe for humans or animals when used within a generally acceptable range.

Non-limiting examples of proprietary flavors include doppler ^TM Natural flavor sweetness enhancer K14323 (Doppler) ^TM Damascent, germany), natural taste masking agent Symrise for sweeteners 161453 and 164126 ^TM (Symrise ^TM Holzminden, germany), natural Advantage ^TM Bitter blockers 1, 2, 9 and 10 (naturalavantage ^TM Friehall, new jersey, usa) and suramaask ^TM (Creative ResearchManagement, stoketon, california, U.S.A.).

In any of the embodiments described herein, the flavoring agent is present in the sweetener or flavoring agent composition of the present invention in an amount effective to provide the following final concentrations: about 0.1ppm, 0.5ppm, 1ppm, 2ppm, 5ppm, 10ppm, 15ppm, 20ppm, 25ppm, 30ppm, 35ppm, 40ppm, 45ppm, 50ppm, 55ppm, 60ppm, 65ppm, 70ppm, 75ppm, 80ppm, 85ppm, 90ppm, 100ppm, 110ppm, 120ppm, 130ppm, 140ppm, 150ppm, 160ppm, 170ppm, 180ppm, 190ppm, 200ppm, 220ppm, 240ppm, 260ppm, 280ppm, 300ppm, 320ppm, 340ppm, 360ppm, 380ppm, 400ppm, 425ppm, 450ppm, 475ppm, 500ppm, 550ppm, 600ppm, 650ppm, 700ppm, 750ppm, 800ppm, 850ppm, 900ppm, 950ppm, 1000ppm, 1500ppm, 2000ppm, 2500ppm, 3000ppm, 3500ppm, 4000ppm, 4500ppm, 5000ppm, 6000ppm, 7000ppm, 8000ppm, 9000ppm, 10,000ppm, 11,000ppm, 12,000ppm, 13,14, 15ppm or the like; or providing a final concentration corresponding to any one of the foregoing values in this paragraph; or to provide a final concentration range corresponding to any of the pair of values described above in this paragraph.

In a more specific embodiment, the flavoring is present in the sweetener or flavoring composition of the present invention in an amount effective to provide the following final concentration ranges: 10ppm to 1000ppm, 50ppm to 900ppm, 50ppm to 600ppm, 50ppm to 500ppm, 50ppm to 400ppm, 50ppm to 300ppm, 50ppm to 200ppm, 75ppm to 600ppm, 75ppm to 500ppm, 75ppm to 400ppm, 75ppm to 300ppm, 75ppm to 200ppm, 75ppm to 100ppm, 100ppm to 600ppm, 100ppm to 500ppm, 100ppm to 400ppm, 100ppm to 300ppm, 100ppm to 200ppm, 125ppm to 600ppm, 125ppm to 500ppm, 125ppm to 400ppm, 125ppm to 300ppm, 125ppm to 200ppm, 150ppm to 600ppm, 150ppm to 500ppm, 150ppm to 300ppm, 150ppm to 200ppm, 200ppm to 600ppm, 200ppm to 500ppm, 200ppm to 400ppm, 200ppm to 300ppm, 300ppm to 600ppm, 300ppm to 400ppm, 400ppm to 600ppm; or providing a final concentration corresponding to any one of the values previously described in this paragraph; or to provide a final concentration range corresponding to any of the pair of values described above in this paragraph.

STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP as flavor enhancer

743 the inventors have surprisingly found that STE, STC, GSTE, GSTC, ST-MRP or G-T-MRP can be combined with volatiles of various flavours for use in food, beverages, cosmetics, feed and pharmaceuticals. STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP can be widely dissolved in water, water/ethanol, ethanol and other organic solvents used in the flavor industry at different temperatures by the methods disclosed herein. The sweet tea composition may be naturally encapsulated in the flavor produced in the process described herein. Thus, it is also an excellent carrier or encapsulating material for flavors including, but not limited to, flavors and fragrances derived from plants such as bark, flowers, fruits, leaves, animals such as concentrated meats and seafood soups, and the like, as well as extracts thereof, e.g., essential oils, and the like. In one aspect, the processed flavor is added to a solution comprising one or more components selected from STE, STC, GSTE, GSTC, ST-MRP and/or G-T-MRP and then dried to a powder by any method, including but not limited to spray drying, crystallization, tray drying, freeze drying, and the like. Thus, volatile flavors can be preserved. Typically, the MRP flavor must be maintained at a low temperature, for example 10 degrees Celsius. An advantage of this embodiment is that the flavor encapsulated by STE, STC, GSTE, GSTC, ST-MRP and/or G-T-MRP can be maintained at room temperature or higher without much flavor loss. The antioxidant properties of one or more ST-MRPs also act to preserve flavor. In addition, depending on the desired product, the specifically designed composition may enhance the foam for a particular application, such as foaming/frothing coffee. In addition, defoamers may be added together or separately during the reactions described herein so that the product may be used to prevent foaming in beverage bottling applications.

Another advantage of this embodiment is that the flavoring agent may be adsorbed in or on the inner surface of the pores of the STE, STC, GSTE, GSTC, ST-MRP and/or G-T-MRP powders. The flavoring agent may remain and be released in solution. Embodiments of the present invention avoid the use of starch or dextrin as a carrier, which can bring the wheat flavor into the flavor.

Another advantage is that three or more molecules selected from rubusoside or rubusoside bind one water molecule and act as a humectant. One embodiment of the composition comprises one or more ingredients selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP as a humectant.

Citrus flavor is one of the most popular flavors in the food market. They are widely used in sauces, dressings and desserts, such as beverages, cookies and desserts. Their consumption is steadily increasing at a rate of more than 3% per year. Unfortunately, however, they are very sensitive to the surrounding environment and are prone to deterioration during processing and storage. Among all commercial citrus products, the citrus flavor in beverages is the most subtle, least preserved flavor. Lemon oil or lemon juice volatile contains unstable flavoring substances such as citral. Degradation of citrus flavors reduces the flavor intensity and balance and creates unacceptable "off-flavors" from the degradation products. The generation of off-flavors is particularly problematic. These flavor changes prevent them from fully exploiting market potential and are a serious problem in the market. Thus, many researchers have attempted to elucidate the spoilage mechanism of citrus flavors to inhibit spoilage of these flavors.

The compositions and methods of the present invention are capable of successfully stabilizing them in solution or even in powder form. Assuming that the flavoring is dissolved by the stevioside. The fat-soluble flavor is surrounded or protected by steviol in the stevioside structure to prevent free radical attachment in the aqueous solution. On the surface of the surrounded stevioside, MRP forms a film that acts as an antioxidant to protect the flavor. Furthermore, residues of dextrins or other sugar donors may also be used as coating material for the final product in powder form to prevent the attachment of oxygen in the air when the final product is in powder form.

In contrast to conventional essential oil flavors that must be emulsified prior to addition of the beverage, the present invention successfully developed a new approach that does not use any emulsifying agent. It maximizes the intensity of the flavor, stabilizes the flavor by oxidative, light, and thermal means, and renders the beverage transparent, one embodiment is a stabilized flavor comprising: a) One or more substances selected from STE, STC, GSTE, GSTC, ST-MRP, G-ST-MRP, rubusoside-enriched stevia extract and/or MRP formed therefrom, glycosylated rubusoside-enriched stevia extract and/or MRP formed therefrom, rubusoside-enriched stevia such as SG or GSG and residues of MRP formed therefrom, dextrin or other types of sugar donors, b) flavoring substances. Another embodiment is a consumer product comprising a) and b).

Freshness is one of the most important factors reflecting consumer satisfaction with the sensory quality of fruit juice or puree juice, fruit drinks, fruit foods, etc. Freshly squeezed juice without any treatment can provide an extremely pleasant freshness and a refreshing sensation of the fruit. Oral shrinkage is a mouthfeel in which the ingredients cause oral shrinkage. Contractile substances often stimulate saliva flow. Quality degradation of commercially available fruit juices over shelf life and seasonal changes in fruit quality all result in changes in freshness. The fruit juice flavoring agent is prepared by mixing various aroma components, and contains various volatile compounds. These aroma compounds may undergo some changes during processing and storage, gradually leading to loss of freshness and formation of an unpleasant aroma (off-taste). These changes are mostly acid-catalyzed reactions supported by acids and accelerated by high process and storage temperatures.

Freshness is an important feature of food and beverage quality. There are various definitions or aspects of freshness. On the one hand, fresh or aged is perceived, which is a sensation. For example, the leaves of Ocimum basilicum are placed on plants and smelled fresh; it is eaten and tastes fresh. The same leaf on the shelf for 2 days smells stale and tastes stale. Another freshness comes from a multisensory sensation and a known desire, which together lead to "freshness". For example, consumers may even consider their soda as fresh or cool before drinking. When a person is thirsty and somebody is given an unknown beverage, the effect of the unknown beverage is compared to soda in subconscious. The fundamental features of cognitive freshness are clear. Cooling, colourless, carbonation is a typical fresh feature; the sour taste increases the freshness; the thirst quenching effect is enhanced by red, orange and other colors; the flavors of peppermint, orange, peppermint, lemon, orange, peach, and the like are the most fresh flavors.

Without being bound by theory, the surprising discovery by the present inventors strongly demonstrates that anti-nasal fragrance is an integral part of the taste sensation. The taste sensation and anti-nasal aroma are an integral sensation. Many of the so-called tastes perceived by humans are actually caused by anti-nasal odors in the nasal cavity. It is well known that people with severe colds feel far less gustatory, because the anti-nasal fragrance cannot reach the postnasal nose receptors. Anti-nasal aroma is a general impression of a food and beverage competing with taste sensation-brain imagination. Sweetness and mouthfeel should not be attributed solely to the tongue and mouth. Anti-nasal flavors (or sensations) also have an important impact on mouthfeel (oral shrinkage, oral coatings, oral dryness) without necessarily increasing the viscosity of the food or beverage. The flavor contracts with the mouth, giving the sensation of freshness and cleanliness to the mouth. The compositions of the present application may be categorized as a shrinkage fragrance that stimulates saliva flow.

In contrast to the current mainstream industry solutions that provide the overall taste and flavor of foods and beverages by providing different components, the present application provides a unique method with integrated aroma and taste that can provide more tasty foods and beverages. For example, contrary to the traditional perfume industry's current focus on essential oils that can produce more of a positive nasal odor, the inventors have surprisingly found that the anti-nasal odor plays a more important role in the manufacture of enjoyable consumer products than the positive nasal odor. By providing good mouthfeel and high intensity fragrance, the compositions of the present application have a very good overall flavor. In one embodiment, the composition of the application comprises one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP and optionally one or more substances selected from SG, SE, GSG, GSE, stevia MRP and C-MRP, wherein one or more organoleptic properties selected from oral shrinkage, oral coating, mouthfeel, flavor intensity, sweetness are enhanced relative to the absence of these one or more substances.

In some cases, some patients lose sensory ability to taste and smell, especially after aging or infection with viruses such as covd-19, the composition of the present invention provides a powerful tool to enhance anti-nasal smell, making them palatable to swallow, and thus increasing the eating rate of the elderly or patients. Without being bound by theory, the composition of the present invention can be used as an anti-inflammatory agent for the mucous membranes of the mouth, throat and postnasal cavity, resulting in a substantial increase in the permeability of the fragrance material across the epithelium. Thus, in some embodiments, the composition comprises one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP, wherein at least one substance is an angiogenesis inhibitor. In some embodiments, the composition may further comprise one or more components selected from lutein, epi-lutein, and/or anthocyanidins. For example, such compositions may be used in patients suffering from covd-19 or other sensory defects.

The inventors have surprisingly found that a composition comprising the following substances can increase the freshness of foods and beverages, improving the rapid onset of sweetness: low molecular weight stevioside such as rubusoside, glycosylated low molecular weight stevioside such as glycosylated rubusoside, and MRP formed therefrom. And it is believed that these substances may allow the brain to recognize flavors earlier. This rapid onset of sweetness and freshness flavor allows the consumer to more rapidly classify food or beverage than without the addition of these glycosides. The effect of this addition can improve the overall flavor and mouthfeel of the food and beverage.

For example, when high intensity sweeteners such as sucralose, acesulfame k, momordica grosvenori extract, stevioside are used as sweeteners, aftertaste is always produced. The aftertaste is the main sensation. It covers other sensations and distracts the taster from the other sensations. However, the composition of the present invention can block the aftertaste and bitterness of high-intensity sweeteners while having a strong synergistic effect in terms of sweetness.

In one embodiment, a flavor or sweetener composition comprises one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP, rubusoside-enriched stevia extract and/or MRP thereof, glycosylated rubusoside-enriched stevia and/or MRP thereof, wherein the one or more substances can rapidly produce sweetness, enhance the intensity of a normal nose smell, improve freshness, and/or increase sweetness of sweet foods and beverages.

Another embodiment is a method of promoting brain recognition of a flavor comprising adding one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP, rubusoside-enriched stevia extract and/or MRP thereof, glycosylated rubusoside-enriched stevia glycoside and/or MRP thereof, wherein recognition is accelerated to less than 1 second, 0.1 second, 0.01 second, 0.001 second.

Oral mucosa can be divided into three different types: chewing, lining and special mucous membranes. Chewing gum covers the gums and hard palate, accounting for about 25% of the oral mucosa. The dorsum lingual has special mucous membranes with both chewing and lining mucous membrane characteristics. The dorsum lingual accounts for about 15% of the oral mucosa. The lining mucosa covers the rest of the area except for the back surface of the tongue. Lining mucosa is associated with the traditional third major chemical sensory system, the trigeminal chemical sensory system. Neurons and their associated terminals in this system are often categorized as irritant chemical activation, including air pollutants (such as sulfur dioxide), ammonia (olfactory salts), ethanol (white spirit), acetic acid (vinegar), carbon dioxide (soft drinks), menthol (various inhalants) and capsaicin (compounds in capsicum cause characteristic burning sensations). Contrary to conventional wisdom, the inventors of the present application believe that the mucosal lining contains taste and aroma receptors, which together with the postnasal taste, postnasal coating, postnasal aroma and tongue taste, play a major role in overall taste and aroma. This means that the overall flavor, including taste and aroma, is a complete and indivisible entity created by taste and aroma receptors distributed on the lining mucosa, except in the lingual, laryngeal and postnasal areas.

Substances such as STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP are capable of stimulating the trigeminal receptors of the oral and postnasal cavities and play an important role in the flavor and taste identification of consumer products. Furthermore, when STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP are combined with spicy and irritating chemicals, a synergistic effect can be observed. Whereas, when combined with rubusoside or other small molecule stevioside, the pungent and irritant chemicals activate trigeminal receptors at lower thresholds or concentrations. Thus, in one embodiment, a composition or consumer product comprises: (a) One or more flavor and/or taste substances, and (b) one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP, wherein the threshold for activation of the trigeminal receptor is lower than a composition or product comprising only (a) one or more flavor and/or taste substances.

The inventors have surprisingly found that substances such as STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP can be used as trigeminal agonists. When used with other odorants, these materials can induce nerve excitation, causing irritation, burning, stinging, pain, and a general perception of temperature, viscosity, weight, and freshness. These trigeminal agonists can inhibit perception of olfactory compounds when used at higher concentrations. Thus, in one embodiment, a composition or consumer product comprises: (a) One or more flavor and taste substances, and b) one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP, wherein the stimulus intensity of (a) is enhanced when (b) is used at a lower concentration; and a) the stimulation intensity is reduced at higher concentrations using b).

Without being bound by theory, the inventors have found that chewing and lining mucous membranes are primarily responsible for oral contractions, while special mucous membranes are primarily responsible for oral coatings or better known as tongue coatings. Both are responsible for the sensation of mouth. Rubusoside and/or glycosylated rubusoside and MRP compositions thereof have high adaptability, biocompatibility and sufficient adhesiveness, can be attached to mucosal surfaces, thereby improving the penetration of flavor substances including themselves into oral mucosa, and bind to receptors of bitter, metallic and synthetic flavors, thereby blocking other unpleasant substances having a strong effect on taste and flavor. The nasal mucosa is particularly sensitive, and the rubusoside, the glycosylated rubusoside and the MRP thereof have better accessibility and show stronger impact on the nasal mucosa.

In summary, in one embodiment of the present application, the composition comprises one or more ingredients selected from the group consisting of rubusoside, glycosylated rubusoside, rubusoside MRP, glycosylated rubusoside MRP, and the addition of these ingredients to a consumer product enhances oral shrinkage and freshness of the consumer product. In a specific embodiment, the composition further comprises one or more ingredients selected from SG, SE, GSG, GSE, stevia MRP and C-MRP, wherein the total content of rubusoside and glycosylated rubusoside is less than 95%, 80%, 50%, 30%, 10%, 1%, 0.5%, 0.1%. In addition, the addition of these ingredients can reduce the amount of rubusoside and/or glycosylated rubusoside required to enhance the oral coatings of consumer food and beverages.

Improving the freshness of foods and beverages can change the overall flavor, acidity, and sweetness profile of the food and beverage, whether the food and beverage is a full or reduced sugar version. The compositions of the present invention, such as STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP, when combined with flavoring substances, particularly aqueous phase refined flavors, can significantly enhance the freshness of foods and beverages, examples of aqueous phase concentrated flavors being lemon juice concentrate, orange juice concentrate, cucumber concentrate, apple juice concentrate, and the like, and the addition of these combinations to foods and beverages can enhance the mouthfeel, the nasal odor, the anti-nasal odor, reduce the aftertaste, metallic odor, and artificial aftertaste of natural and synthetic high intensity sweeteners, make the beverages and foods more palatable, and provide fresh flavor with improved organoleptic properties.

One embodiment is a flavor or sweetener comprising one or more materials selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP, further comprising one or more volatile materials listed in any of tables 75-2 to 75-13.

One embodiment is a flavor or sweetener comprising: a) A composition comprising one or more substances selected from the group consisting of rubusoside, glycosylated rubusoside, rubusoside MRP, and glycosylated rubusoside MRP, the one or more substances being present in an amount of at least 1%, at least 2%, at least 3%, at least 4%, at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, at least 60%, at least 80%, at least 90%, or at least 95%; and b) a composition comprising a non-rubusoside stevia glycosides comprising one or more stevia glycosides selected from the group consisting of Reb a, reb b, reb C, reb D, reb E, reb M, reb N, reb O.

One embodiment is a food or beverage comprising a composition comprising: a) A composition comprising one or more substances selected from the group consisting of rubusoside, glycosylated rubusoside, rubusoside MRP, and glycosylated rubusoside MRP, the one or more substances being present in the food or beverage in an amount of at least 1ppm, at least 5ppm, at least 10ppm, at least 20ppm, at least 50ppm, at least 100ppm, at least 200ppm, at least 300ppm, at least 500ppm, or at least 1000ppm; and b) a composition comprising a non-rubusoside stevia glycosides comprising one or more stevia glycosides selected from Reb a, rebb, reb C, reb D, reb E, reb M, reb N, reb O.

One embodiment is a food or beverage comprising a composition comprising: a) A composition comprising one or more substances selected from the group consisting of rubusoside, glycosylated rubusoside, rubusoside MRP, and glycosylated rubusoside MRP; and b) a composition comprising a non-rubusoside stevia glycosides comprising one or more steviosides selected from the group consisting of Reb a, reb b, reb C, reb D, reb E, reb M, rebN, reb O, wherein the amount of addition of part (a) is sufficient to provide a significant increase in solubility of part (b), an increase in sweetness, and a minimization of bitter, metallic and aftertaste.

One embodiment is a food or beverage comprising a composition comprising: a) A composition comprising one or more substances selected from the group consisting of rubusoside, glycosylated rubusoside, rubusoside MRP, and glycosylated rubusoside MRP; and b) a composition comprising a stevioside other than rubusoside, the stevioside other than rubusoside comprising one or more steviosides selected from the group consisting of Reb a, reb b, reb C, reb D, reb E, reb M, rebN, reb O, wherein the ratio (w/w) of (a) composition to (b) composition is 1:99-99:1. In some embodiments, the ratio (w/w) of (a) composition to (b) composition is 1:99-30:1, 1:99-10:1, 1:99-3:1, 1:99-1:1, 1:99-1:3, 1:99-1:10, 1:99-1:30, 3:99-99:1, 3:99-30:1, 3:99-10:1, 3:99-3:1, 3:99-1:1, 3:99-1:3, 3:99-1:10, 10:99-99:1, 10:99-30:1, 10:99-10:1, 10:99-1:3, 30:99-99:1, 30:99-30:1, 30:99-10:1, 30:99-3:1, 30:99-1:1, 1:1:1:1-99:1, 1:1:1-1:1:1, 1:1-1:1:1:1:1:1-1:10:1:1, 10:1-1:1:1:1:1:1 or 10:1:1:1:1:1:1:1:1:1). In some embodiments, the (a) composition is about or greater than 1%, 2%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95% by weight of the entire composition. In some embodiments, (b) the composition is about or less than 50%, 40%, 30%, 20%, 10%, 5%, 2% or 1% by weight of the total composition.

Another embodiment is a flavor or sweetener comprising: a) A composition comprising one or more substances selected from the group consisting of rubusoside, glycosylated rubusoside, rubusoside MRP, and b) one or more substances selected from the group consisting of siraitia grosvenorii extract, glycosylated siraitia grosvenorii extract. Wherein the content (w/w) of one or more substances in a) is at least 1%, at least 2%, at least 3%, at least 4%, at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, at least 60%,80%, at least 90% or at least 95% of the flavor or sweetener. Another embodiment is a food or beverage comprising one or more of each of a) and b), wherein the content (w/w) of the one or more of a) in the food or beverage is at least 1ppm, at least 5ppm, at least 10ppm, at least 20ppm, at least 50ppm, at least 100ppm, at least 200ppm, at least 300ppm, at least 500ppm or at least 1000ppm. Another embodiment is a food or beverage comprising each one or more of a) and b), wherein the solubility of the one or more of b) in the food or beverage is significantly increased due to the presence of a), or the overall sweetness of the food or beverage is increased relative to a product without the addition of the substances, or the overall sweetness of the bitter, metallic aftertaste and/or aftertaste of the food or beverage is reduced relative to a product without the addition of the substances, or the ratio of the one or more of a) and the one or more of b) is 1:99 to 99:1 on a weight basis.

Another embodiment is a flavor or sweetener comprising: a) A composition comprising one or more substances selected from the group consisting of rubusoside, glycosylated rubusoside, rubusoside MRP, and b) a composition comprising one or more substances selected from the group consisting of sucralose, acesulfame, saccharin, aspartame, neotame, alitame, wherein the content (w/w) of one or more substances in a) is at least 1%, at least 2%, at least 3%, at least 4%, at least 5%, at least 10%, at least 20%,30%, at least 50%, at least 60%, at least 80%, at least 90% or at least 95%. Another embodiment is a food or beverage comprising one or more substances comprising each of a) and b), wherein the content (w/w) of one or more substances in a) is at least 1ppm, at least 5ppm, at least 10ppm, at least 20ppm, at least 50ppm, at least 100ppm, at least 200ppm, at least 300ppm, at least 500ppm or at least 1000ppm. Another embodiment is a food or beverage comprising one or more of each of a) and b), wherein the solubility of one or more of b) in the food or beverage is significantly increased, or the overall sweetness of the food or beverage is increased relative to a product without the addition of the above substances, or the overall sweetness of bitter, metallic aftertaste and/or aftertaste of the food or beverage is reduced relative to a product without the addition of the above substances, or the ratio of one or more of a) and one or more of b) is 1:99 to 99:1 on a weight basis.

Another embodiment is a flavor or sweetener comprising: a) A composition comprising one or more substances selected from the group consisting of rubusoside, glycosylated rubusoside, rubusoside MRP, and b) a composition comprising one or more substances selected from the group consisting of polydextrose, modified starch, inulin, erythritol, wherein the content (w/w) of the one or more substances in a) is at least 1%, at least 2%, at least 3%, at least 4%, at least 5%, at least 10%, at least 20%,30%, at least 50%, at least 60%, at least 80%, at least 90% or at least 95%. Another embodiment is a food or beverage comprising one or more substances comprising each of a) and b), wherein the content (w/w) of one or more substances in a) is at least 1ppm, at least 5ppm, at least 10ppm, at least 20ppm, at least 50ppm, at least 100ppm, at least 200ppm, at least 300ppm, at least 500ppm or at least 1000ppm. Another embodiment is a food or beverage comprising one or more of each of a) and b), wherein the solubility of one or more of b) in the food or beverage is significantly increased, or the overall sweetness of the food or beverage is increased relative to a product without the addition of the above substances, or the overall sweetness of bitter, metallic aftertaste and/or aftertaste of the food or beverage is reduced relative to a product without the addition of the above substances, or the ratio of one or more of a) and one or more of b) is 1:99 to 99:1 on a weight basis.

Another embodiment is a flavor or sweetener comprising glycosylated rubusoside and rubusoside, wherein the ratio of glycosylated rubusoside to rubusoside is from 1:99 to 99:1. The flavor or sweetener composition may also optionally include a carrier, such as maltodextrin.

Another embodiment is a flavor or sweetener composition comprising one or more ingredients selected from the group consisting of: STE, STC, GSTE, GSTC Rubus suavissimus from stevia rebaudiana, stevia rebaudiana extract containing enriched Rubus suavissimus, glycosylated Rubus suavissimus from stevia rebaudiana, glycosylated stevia rebaudiana extract containing enriched glycosylated Rubus suavissimus. These components can significantly improve the taste profile of high intensity sweeteners, examples of which are sucralose, acesulfame potassium, aspartame, saccharin, stevia extract, stevioside, lo Han Guo extract, mangiferin, and licorice extract. Thus, in certain embodiments, the flavor or sweetener composition further comprises one or more high intensity sweeteners selected from the group consisting of sucralose, acesulfame potassium, aspartame, saccharin, stevia extract, stevioside, lo Han Guo extract, mangiferin, licorice extract.

In another embodiment, a method of improving the taste profile of a high intensity sweetener comprises the step of adding a composition of a high intensity sweetener comprising one or more ingredients selected from the group consisting of: STE, STC, GSTE, GSTC Rubus side extract containing Rubus side, glycosylated Rubus side extract containing glycosylated Rubus side, and glycosylated Rubus side extract containing glycosylated Rubus side.

In another embodiment, a consumer product comprises one or more ingredients selected from the group consisting of: STE, STC, GSTE, GSTC Rubus suavissimus from stevia rebaudiana, stevia extract containing Rubus suavissimus, glycosylated Rubus suavissimus from stevia rebaudiana, glycosylated stevia rebaudiana extract containing glycosylated Rubus suavissimus. In another embodiment, a consumer product comprises one or more ingredients selected from the group consisting of: STE, STC, GSTE, GSTC Rubus side, rubus side extract containing Rubus side, glycosylated Rubus side extract containing glycosylated Rubus side, and glycosylated Rubus side extract containing glycosylated Rubus side, wherein the total weight basis content of Rubus side and glycosylated Rubus side is at least 0.1ppm, at least 1ppm, at least 5ppm, at least 10ppm, at least 50ppm, at least 100ppm, at least 1000ppm, at least 1%, at least 5%, at least 10%.

The delicate flavor is a delicious flavor, and is formed by converging the taste sense and the postnasal olfactory pathway in the brain of a human body. Soy sauce is widely used in asian regions. There is a strong need to reduce salt or add sugar to soy sauce. The inventors have surprisingly found that the addition of one or more components selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP can reduce salt usage, increase mouthfeel or oral coatings, minimize off-flavors of fermented and soy, and improve umami taste for use in soy sauce. One embodiment is a method of improving the taste profile of whole or reduced-sugar soy sauce comprising adding one or more STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP methods of the invention to the soy sauce, optionally in combination with one or more substances selected from SG, SE, GSG, GSE, stevia MRP and C-MRP.

The jam contains high sugar such as sucrose, fructose, etc. The inventors have surprisingly found that adding one or more STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP of the invention to the jam, or optionally in combination with one or more substances selected from SG, SE, GSG, GSE, stevia MRP and C-MRP, can increase the freshness of the fruit flavored jam, increase the sweetness and mouthfeel of the jam.

Fermented milk, such as yogurt, has a long lasting sour taste, which is uncomfortable for the consumer. Reducing sugar and fat in yogurt or dairy products is a great challenge. Vegetable protein beverages such as soy milk, coconut milk, etc. all have grass and beany flavors. The inventors have surprisingly found that the addition of a composition according to the application comprising one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP, or optionally in combination with one or more substances selected from SG, SE, GSG, GSE, stevia MRP and C-MRP, can improve mouthfeel or oral coating, sweeten quickly, reduce unpleasant aftertaste, reduce sourness of a fermented protein beverage, wherein the protein is of animal or vegetable origin. The compositions of the present application can be paired well with vegetable proteins and thus, by combining taste and postnasal olfactory inputs in the brain, can produce pleasing neuroimaging results.

Glucose transporters GLUT1 (transport glucose) and GLUT5 (transport fructose) are involved in a variety of diseases including cancer and diabetes. In one embodiment, the present application provides a method of weight control comprising orally administering a consumable comprising one or more substances selected from the group consisting of rubusoside, glycosylated rubusoside, and MRP formed therefrom, wherein the one or more substances are present in the consumable in an amount sufficient to reduce absorption of glucose and fructose or inhibit transport of GLUT1 and/or GLUT 5.

Rubusoside is present in stevia plants, including stevia leaf extracts, or can be obtained by biotransformation of stevioside. Any composition of stevioside or stevia extract containing rubusoside, including components isolated from stevia leaves, and/or components enriched from stevia extract containing stevioside by enzymatic conversion, can be used as a raw material for glycosylating rubusoside. The inventors have found that compositions containing rubusoside, glycosylated rubusoside and/or MRP formed therefrom may play a major role in altering the taste profile of the food ingredient or flavour in a consumer product. Generally, the higher the amount of rubusoside or glycosylated rubusoside in a composition, the more pronounced the effect of reducing aftertaste. In one embodiment, the composition for reducing aftertaste comprises rubusoside and glycosylated rubusoside, wherein the purity of rubusoside in the starting material for glycosylated rubusoside is at least 1%, at least 5%, at least 10%, at least 50%, at least 75%, at least 90%, at least 95%, or at least 99% (w/w). In another embodiment, the composition comprises rubusoside and glycosylated rubusoside, wherein less than 99%, less than 95%, less than 90%, less than 75%, less than 50%, less than 10%, less than 5%, or less than 1% (w/w) of the non-rubusoside material in the starting material for glycosylated rubusoside. When stevia extract is used as a raw material source, the total amount of non-rubusoside stevioside selected from the group consisting of Reb a, reb B, reb C, reb D, reb E, stevioside, and Reb M is less than 99%, less than 95%, less than 90%, less than 75%, less than 50%, less than 10%, less than 5%, or less than 1% (w/w).

The rubusoside can also be prepared from different materials by fermentation or chemical synthesis. In either case, the final product (crude or purified) may comprise non-rubusoside material, including unfermented or unreacted starting materials, isomers, side-reaction materials, and the like. In one embodiment, the composition of the application comprises rubusoside and glycosylated rubusoside, wherein the starting material for obtaining the glycosylated rubusoside is obtained by fermentation or chemical synthesis, and the total amount of non-rubusoside material is less than 99%, less than 95%, less than 75%, less than 50%, less than 10%, less than 5%, less than 1% or less than 0.1% (w/w) of the composition.

In one embodiment, the composition of the application comprises rubusoside and glycosylated rubusoside, wherein the starting material for obtaining the glycosylated rubusoside is obtained by fermentation or chemical synthesis, and the content of rubusoside and glycosylated rubusoside in the composition is at least 99%, at least 95%, at least 75%, at least 50%, at least 10%, at least 5%, at least 1% or at least 0.1% (w/w) of the composition.

The inventors have surprisingly found that the composition of the application comprising rubusoside, glycosylated rubusoside and/or MRP thereof can act synergistically with vanilla, vanillin or ethyl vanillin to reduce the amount of vanilla or vanillin required in a consumer product. In one embodiment, the composition of the present application comprises a combination of one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP with one or more substances selected from vanilla extract, vanillin and ethyl vanillin.

The inventors have surprisingly found that the compositions of the present application containing rubusoside, glycosylated rubusoside, and/or MRP thereof can produce a fat taste sensation, or enhance the fat taste sensation of skim milk, vegetable hamburgers, and other low-fat food and beverage products. In this case, it can be considered that: one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP bind to fat, producing a synergistic effect on the sensation of fat in consumer products containing these substances. Thus, in one embodiment, the composition of the present application comprises a combination of one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP with one or more fats.

When modified starches, such as hydroxypropyl distarch phosphate (crosslinked hydroxypropyl ether starch), are used as stabilizers or fat substitutes in foods and beverages, they produce a chalky or starchy taste which may be characterized by a granular or granular sensation in the tongue or mouth. The inventors have surprisingly found that the composition of the application is capable of significantly minimizing the chalky or starchy taste when using modified starches in consumer products. In one embodiment, the composition of the application comprises a combination of one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP with one or more modified starches, wherein the one or more substances are added in an amount sufficient to reduce the chalky or starchy taste characterized by the tongue or particles or the sensation of particles on the oral cavity.

When a water insoluble or less water soluble substance (e.g., stevia extract or stevia glycoside) is combined with the compositions of the present application, the solubility of the substance may be increased. In addition, when the low water-soluble or insoluble material is a high intensity sweetener in combination with the composition of the present application, the overall sweetness may be synergistically increased. In one embodiment, the compositions of the present application comprise one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP and G-T-MRP and one or more poorly water soluble or insoluble steviosides including, but not limited to, reb A, reb B, reb C, stevioside, reb D, reb N, reb M, reb O, wherein the solubility and sweetness of the one or more poorly water soluble or insoluble steviosides is increased when combined with one or more of these substances.

Freshly extracted sugar cane or sugar beet juice, low temperature concentrates or short term concentrates thereof may be combined with the compositions of the present application to enhance the sweetness of the product. In one embodiment, the composition comprises one or more substances selected from GSG, STC, STE, GSTC, GSTE, GSG-MRP, ST-MRP and G-ST-MRP, and one or more products obtained from sugar cane, preferably freshly squeezed sugarcane juice or beet juice, or a low temperature or short time concentrated concentrate thereof, wherein the maximum flavour is retained. Embodiments of the composition comprise one or more substances selected from GSG, STC, STE, GSTC, GSTE, GSG-MRP, ST-MRP and G-ST-MRP and one or more products obtained from sugar cane, wherein the sugar cane product has less sweetness, such as caramelized molasses, or less sweetener dark sugar cane or sugar beet products.

In one aspect, the application relates to a composition comprising (a) rubusoside, glycosylated rubusoside, rubusoside MRP, and/or glycosylated rubusoside MRP; and (B) one or more substances selected from Reb a, reb B, reb D, reb E, reb I, and/or Reb M, wherein the components in part (a) and part (B) are added in amounts sufficient to synergistically increase the sweetness of the one or more substances in part (B) by the addition of rubusoside and/or glycosylated rubusoside; or the aftertaste, metallic aftertaste and/or bitter aftertaste of one or more substances in part (b) is reduced by adding rubusoside and/or glycosylated rubusoside. In this embodiment, the substance in part (a) may be obtained from stevia extract by fermentation or bioconversion; rubusoside or glycosylated rubusoside can be obtained from sweet tea extract by chemical synthesis, fermentation, biotransformation of stevioside or biotransformation of other substances (e.g. terpenes). In some embodiments, part (b) comprises Reb a. In some embodiments, part (b) comprises Reb b. In some embodiments, part (b) comprises Reb D. In some embodiments, part (b) comprises Reb E. In some embodiments, part (b) comprises Reb I. In some embodiments, part (b) comprises Reb M. In some embodiments, part (B) comprises Reb a and Reb B. In some embodiments, part (b) comprises Reb a and Reb D. In some embodiments, part (b) comprises Reb a and Reb E. In some embodiments, part (b) comprises Reb a and Reb M. In some embodiments, part (B) comprises Reb B and Reb D. In some embodiments, part (B) comprises Reb B and Reb E. In some embodiments, part (B) comprises Reb B and Reb M. In some embodiments, part (b) comprises Reb D and Reb E. In some embodiments, part (b) comprises Reb D and Reb M. In some embodiments, part (b) comprises Reb E and Reb M. In some embodiments, part (b) comprises Reb a and Reb I. In some embodiments, part (B) comprises Reb B and Reb I. In some embodiments, part (b) comprises Reb D and Reb I. In some embodiments, part (b) comprises Reb E and Reb I. In some embodiments, part (b) comprises Reb M and Reb I. In some embodiments, part (b) includes Reb a, rebB, and Reb D. In some embodiments, part (B) includes Reb a, reb B, and Reb E. In some embodiments, part (B) includes Reb a, reb B, and Reb M. In some embodiments, part (B) includes Reb B, reb D, and Reb E. In some embodiments, part (B) includes Reb B, reb D, and Reb M. In some embodiments, part (b) includes Reb D, reb E, and Reb M. In some embodiments, part (B) includes Reb a, reb B, and Reb I. In some embodiments, part (b) includes Reb a, reb D, and Reb I. In some embodiments, part (b) includes Reb a, reb E, and Reb I. In some embodiments, part (b) includes Reb a, reb M, and Reb I. In some embodiments, part (B) includes Reb B, reb D, and Reb I. In some embodiments, part (B) includes Reb B, reb E, and Reb I. In some embodiments, part (B) includes Reb B, reb M, and Reb I. In some embodiments, part (b) includes Reb D, reb E, and Reb I. In some embodiments, part (b) includes Reb D, reb M, and Reb I. In some embodiments, part (b) includes Reb E, reb M, and Reb I.

In some embodiments, the ratio (w/w) of part (a) to part (b) is 1:99 to 99:1. In some embodiments, the ratio (w/w) of the composition in part (a) to the composition in part (b) is 1:99-30:1, 1:99-10:1, 1:99-3:1, 1:99-1:1, 1:99-1:3, 1:99-1:10, 1:99-1:30, 3:99-99:1, 3:99-30:1, 3:99-10:1, 3:99-3:1, 3:99-1:1, 3:99-1:3, 3:99-1:10, 10:99-99:1, 10:99-30:1, 10:99-3:1, 10:99-1:1, 10:99-1:3, 30:99-99:1, 30:1, 30:99-3:1, 30:99-1, 3:1, 30:1:1, 3:99-1, 1:1:1, 3:1-1:1, 10:1:1, 10:1-1:1, 10:1:1:1, 10:1:1-1:1, 10:1:1:1, or 10:1:1:1:1:1:1, 10:1:1:1:1). In some embodiments, part (a) is about or greater than 1%, 2%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or 95% by weight of the entire composition. In some embodiments, part (b) is about or less than 50%, 40%, 30%, 20%, 10%, 5%, 2% or 1% by weight of the total composition.

The inventors have surprisingly found a sweet synergism between sweet tea derived products and other sweeteners. In one embodiment, the composition of the present application comprises: a) One or more components selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP; and B) one or more ingredients selected from the following:

(1) GMG or a mixture of GMGs.

(2) GMG binds to sugar donors.

(3) GMG binds GSG.

(4) GMG binds SG.

(5) GMG binds MG.

(6) GMG, GSG and sugar donor.

(7) GMG, SG and sugar donors.

(8) GMG, MG and sugar donors.

(9) GMG, GSG and SG.

(10) GMG, GSG, and MG.

(11) GMG, SG and MG.

(12) GMG, GSG, SG and MG.

(13) GMG, GSG, SG and sugar donors.

(14) GMG, GSG, MG and sugar donors.

(15) GMG, GSG, SG, MG and sugar donors.

(16) MG, SG, GSG and sugar donors.

(17) MG and GSG.

(18) MG, GSG, and SG.

(19) MG, GSG and sugar donor.

(20) MG, GSG, SG and sugar donors.

(21) Stevia extract.

(22) Stevia extract and sugar donor.

(23) Steviol Glycosides (SG).

(24) Steviol Glycosides (SG) and sugar donors.

(25) Glycosylated Stevioside (GSG).

(26) Glycosylated Steviol Glycosides (GSG) and sugar donors.

(27) Fructus Siraitiae Grosvenorii extract (mogroside extract).

(28) Fructus Siraitiae Grosvenorii extract (mogroside extract) and sugar donor.

(29) Glycosylated grosvenor momordica fruit extract.

(30) Glycosylated fructus Siraitiae Grosvenorii extract and sugar donor.

(31) Mogrosides (MG) or MG mixtures.

(32) Mogrosides (MG) and sugar donors.

(33) Glycosylated Mogroside (GMG).

(34) Glycosylated mogrosides and sugar donors.

(35) Steviol Glycosides (SG) and Glycosylated Steviol Glycosides (GSG).

(36) Steviol Glycosides (SG), glycosylated Steviol Glycosides (GSG), and sugar donors.

(37) Any of the 36 combinations above, further comprising one or more salts.

(38) Any of the above 37 combinations, further comprising a sweetener.

(39) Any of the above 38 combinations, further comprising a sweetness enhancer.

(40) Any of the above 39 combinations were used as maillard reaction products of the maillard reaction starting materials.

It should be understood that in the 40 combinations described above, when singular forms are used, e.g., glycosylated stevia glycosides, plural forms are included, e.g., glycosylated plural kinds of stevia glycosides.

One embodiment of the composition comprises (A) and (B), wherein the ratio of (A) to (B) is from 1:99 to 99:1. Further embodiments of the food and beverage include (a) and (B). Another embodiment of the food and beverage comprises (a) and (B), wherein the total amount of (a) + (B) is from 1ppm to 10,000ppm.

Caramelization may occur during the Maillard reaction. Typical reactions include:

1. balancing of different heads and rings

2. Conversion of sucrose to fructose and glucose

3. Condensation

4. Intramolecular bonding

5. Isomerization of aldoses to ketoses

6. Dehydration reaction

7. Reaction of fragments

8. Formation of unsaturated polymers

One embodiment includes one or more non-volatile materials derived from ST-MRP, including remaining sugar donors, remaining amine donors, which may also include caramelized materials such as disaccharides, trisaccharides, tetrasaccharides, and the like formed from sugar donors; dipeptides, tripeptides, tetrapeptides, etc. formed from amine donors, sugar amines and their derivatives (e.g., amadori compounds, heyns compounds, olefination compounds, sugar moieties); amino acid fragments formed by maillard reactions of sugar and amino acid donors and non-volatile flavor compounds.

Thickeners, such as hydrocolloids or polyols, are used in liquids to improve mouthfeel by increasing viscosity and also as bulking agents for low cost sugar products in solid base products. However, they may produce a chalky or powdery taste, while a higher viscosity may reduce the palatability of the beverage. Therefore, there is a need to find a solution to reduce the amount of thickeners for food and beverage products, especially products with reduced sugar, fat and salt. The inventors have surprisingly found that the addition of one or more ST-MRP can enhance the mouthfeel of the thickener and have a synergistic effect without having to increase the viscosity, thereby improving the palatability of the food or beverage. One embodiment includes one or more ST-MRP and a sweetener, or a mixture of one or more ST-MRP, sweetener, thaumatin, and a thickener, wherein the thickener is selected from one or more hydrocolloids and/or polyols. In one embodiment, the compositions of the present invention may comprise one or more ST-MRP and at least one of a sweetener and/or sweetener. One or more ST-MRPs are the direct result of the maillard reaction, without isolation or purification. One or more ST-MRPs comprise the reaction product of an amine donor and a sugar donor. Wherein the sugar donor comprises a reducing sugar, a sweetener and/or a sweetener. The sweetener comprises one or more sweeteners selected from sorbitol, xylitol, mannitol, aspartame, acesulfame K, neotame, erythritol, trehalose, raffinose, cellobiose, tagatose, and DOLCIA PRIMA ^TM Allose, inulin, N- [ N- [3- (3-hydroxy-4-methoxyphenyl) propyl ]]-alpha-aspartyl]-L-phenylalanine 1-methyl ester, glycyrrhizin, cyclamate or mixtures thereof. The sweetener comprises one or more selected from Glycyrrhrizae radix extract, stevia extract, ganoderma extract, glycosylated stevia extract, glycosylated Ganoderma extract, glycosylated steviol glycoside, glycosylated mogroside or itsThe product of the mixture. The stevia extract comprises one or more stevia extract components. From the perspective of volatile and non-volatile materials, maillard reactions include volatile materials (including pure and impure materials) and non-volatile materials (including pure and impure materials).

ST-MRP may include various isolated products, either a portion of volatile material or a portion of non-volatile material that is removed from the direct results of the Maillard reaction. With the increasing demand for natural flavors such as vanilla, citrus, cocoa, coffee, etc., the food and beverage industries are facing significant challenges in meeting consumer needs. For example, citrus fruit harvest has been severely affected in recent years by fruit diseases, which cause fruit shortages. The supply of herbs, coffee and cocoa is always strongly influenced by the climate. To increase its availability, farmers must use more land to compete with other necessary grain and vegetable product planting, thus presenting an additional risk of forestation. Therefore, alternative sources need to be found to supplement market demand. The inventors have surprisingly found that the addition of one or more ST-MRP can significantly improve the taste profile of the flavour, lower the threshold of flavour and reduce the amount of flavour used. One embodiment includes one or more ST-MRPs (or a mixture of one or more ST-MRPs and sweeteners, or a mixture of one or more ST-MRPs, sweeteners, and thaumatins) and a flavoring agent.

Consumers require "clean" labels, while retailers require longer shelf lives. These problems can be solved simultaneously with natural antioxidants such as vitamin E and rosemary extract. However, natural antioxidants always retain their own characteristic aroma, which makes their incorporation into foods and beverages difficult. This requires finding alternative solutions. The inventors have surprisingly found that the addition of one or more ST-MRP to a food or beverage can significantly reduce the negative aroma of antioxidants and provide a synergistic effect of antioxidant properties. In one embodiment, a composition is disclosed comprising a mixture of one or more ST-MRPs (or a mixture of one or more ST-MRPs and a sweetener, or a mixture of one or more ST-MRPs, a sweetener, and thaumatin) and a natural antioxidant.

Thaumatin is a good alternative solution to sugar reduction. However, the remaining taste makes it difficult to use at higher doses. The inventors have surprisingly found that the addition of one or more ST-MRP can greatly reduce the residual and bitter taste of thaumatin and expand its use in foods and beverages. In one aspect, compositions comprising one or more ST-MRP and thaumatin are disclosed, including foods or beverages comprising one or more STMRP and thaumatin. The addition of a sweetener (e.g., stevia), and one or more ST-MRPs, can significantly improve the taste profile of thaumatin, reducing its aftertaste. Thaumatin cooperates with one or more ST-MRPs to reduce bitter and/or aftertaste of stevia.

It should be understood throughout that various compositions may include a combination of one or more ST-MRPs; or a combination of one or more ST-MRPs and thaumatin (or one or more sweeteners); or a combination of one or more ST-MRPs with one or more sweeteners; or a combination of one or more ST-MRP, one or more sweetener, and one or more sweetener (e.g., thaumatin).

Maillard reaction products also present a nuisance to the food industry. In order to maintain good quality of food products, a great deal of resources have been spent to prevent maillard reactions from occurring in food processing. Thus, there is a need to find a useful method of producing Maillard reaction products that can benefit the food and beverage industry. On the one hand, the formation of 2-amino-1-methyl-6-phenylimidazo (4, 5-b) pyridine (PhlP) is very high, which can generally result in the presence of about 80% of aromatic amines in cooked meat products. It is listed in the IARC carcinogen list. It is now known that the mutagenicity of (HAAs) is more than 100-fold higher than that of aflatoxin B1. For example, heterocyclic Aromatic Amines (HAAs) can be formed under mild conditions-when glucose, glycine and creatine/creatinine are left in phosphate buffer for 84 days at room temperature, HAAs are formed. HAAs are reported in various cooked meat and fish products, particularly those that have been grilled, roasted or grilled. Food preparation work in traditional restaurants tends to produce more HAAs than fast food restaurants. Frying chicken produces the highest levels of HAAs. An increase in mutagenic activity is associated with an increase in weight loss during cooking. In BBQ'd beef, other mutagenic components are also present. For example, acrylamide was first discovered in 2002 by Margaret, toEnquasist (Margaret Tornquist), university of Stokes. She compared a blood sample of the swedish tunnel constructor with a sealant containing acrylamide with a blood sample of the general population. The results indicate that the general population is often exposed to high levels of acrylamide. Mouse feeding studies have shown that acrylamide increases the incidence of several cancers. All these results indicate that there is a need to find alternative solutions to provide the desired taste without these harmful substances, especially for bread, roast, roasted coffee and chocolate. The solution of the present inventors is to select suitable sugar and amine donors to create a taste or flavor that can be added to food or beverage products, especially confectionary products and beverages. When healthy one or more ST-MRPs are added, the food can be baked, fried, grilled, and toasted at a lower temperature, thereby shortening the heating time, reducing the amount of harmful substances, or avoiding the generation of harmful substances, as compared to conventional food processing methods. At the same time, the conventional method heats the whole food, which consumes a lot of energy and generates more pollution, compared to the present invention. The present invention makes it possible to create new baking, frying, grilling and roasting methods without affecting the taste. In one aspect, the food or beverage may include one or more ST-MRPs that are healthy and harmless. Proteins become an important health factor for foods and beverages. However, the taste and smell of the raw eggs of proteins is a widely used obstacle. Soy protein, whey protein and coconut protein have undesirable characteristics after drying. There is a need to find solutions that make them palatable. The inventors have surprisingly found that the addition of the composition of the invention significantly prevents the unpleasant taste of the protein and makes it more palatable to the consumer. One embodiment relates to a composition comprising one or more ST-MRPs (or a mixture of one or more ST-MRPs and a sweetener, or a mixture of one or more ST-MRPs, a sweetener, and thaumatin) and a protein. Another embodiment relates to proteins (foods) and beverages comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and a sweetener, or a mixture of one or more ST-MRPs, a sweetener, and thaumatin. Lipid-lowering foods and beverages are very popular in the market place. However, the lack of mouthfeel and saturated fat taste on the tongue makes them unsuitable for consumers. It is necessary to find a solution to solve it. The inventors have surprisingly found that the addition of the composition of the present invention can significantly improve the mouthfeel and overall taste of reduced fat foods and beverages. One embodiment relates to a composition comprising fat and one or more ST-MRPs (or a mixture of one or more ST-MRPs and a sweetener, or a mixture of one or more ST-MRPs, a sweetener, and thaumatin). One embodiment relates to a partially or fully reduced fat food or beverage comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners and thaumatin.

The demand for reduced salt foods and beverages is great. However, taste is not very satisfactory for most consumers. There is a need to find a solution to enhance salty taste without increasing sodium intake. The inventors have surprisingly found that one or more ST-MRP, or a mixture of one or more ST-MRP and sweetener, or a mixture of one or more ST-MRP, sweetener and thaumatin, has a synergistic effect with the salt. One embodiment relates to a low salt composition comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin. One embodiment relates to a salty food or beverage comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

Food and beverages, particularly garlic, ginger, beetroot, and the like, containing vegetables or vegetable juices have a very characteristic flavor and can sometimes be a taste impediment to certain consumers. There is a need to find solutions to neutralize or harmonize the taste of this type of food or beverage. The inventors have surprisingly found that the addition of the composition of the present invention can harmonize the taste of such foods and beverages and make them more consumer friendly products. One embodiment provides vegetable-containing foods and beverages comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

Vegetables with bitter taste, such as artichoke, broccoli, chicory, sesame seed, brussel sprout, chicory, white asparagus, chicory, collard and canola, dandelion, eggplant and balsam pear, are added to foods and beverages, providing healthy choices for consumers. However, there is a need to find a solution to neutralize or mask the bitter taste associated with vegetables. The inventors have surprisingly found that the addition of the composition of the present invention can coordinate the taste of such foods and beverages and make them more suitable for consumers. One embodiment relates to bitter vegetable-containing foods and beverages comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

Food and beverage products containing fruit juice, fruit juice concentrate or fruit extract such as cranberry, pomegranate, blueberry, raspberry, blueberry, grape, orange and mandarin orange have sour and astringent taste. The inventors have surprisingly found that the addition of the compositions of the present invention can harmonize the taste and make them acceptable to consumers. One embodiment relates to fruit or juice containing foods and beverages comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners and thaumatin.

Foods and beverages containing minerals and trace elements may have a metallic taste. There is a need to find a solution to overcome this drawback. The inventors have surprisingly found that the addition of the composition of the invention prevents the metallic taste of minerals, thereby improving the consumer's palatable taste to foods and beverages. One embodiment relates to a mineral-enriched food or beverage comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

Vitamin fortified foods and beverages present challenges to acceptable taste due to the bitter or musty taste associated with the vitamin B group, as well as the sour and tingling taste of vitamin C. The inventors have surprisingly found that the addition of the composition of the invention prevents the bitter taste of the vitamin B group and improves the taste and mouthfeel and overall preference of vitamin C. One embodiment is a vitamin fortified food or beverage comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

Foods and beverages containing amino acids such as arginine, aspartic acid, cysteine HCl, glutamine, histidine HCl, isoleucine, lysine HCl, methionine, proline, tryptophan, and valine have bitter, metallic, or alkaline tastes. A solution is needed to overcome these drawbacks. The inventors have surprisingly found that the addition of the composition of the invention to amino acids can block bitter, metallic or alkaline taste. One embodiment relates to amino acid-rich foods and beverages comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

Food and drink containing fatty acids such as linoleic acid, linolenic acid and palmitoleic acid have mineral or irritating taste. It is necessary to find a solution that overcomes these drawbacks. The inventors have surprisingly found that the addition of the composition of the invention can block the mineral or irritating taste of fatty acids. One embodiment relates to foods and beverages having fatty acids comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

Food and beverages comprising natural herbs, natural herb extracts, concentrates, pure substances from herbs (e.g., tonic water, etc.) have earthy, grassy, herbal flavors, which many consumers are dissatisfied with. A solution needs to be found. The inventors have surprisingly found that the addition of the composition of the invention can significantly mask or reduce the taste of grasses, earths or herbs in such foods and beverages. One embodiment provides a herbal or herbal extract-enriched food or beverage comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners and thaumatin.

Food and beverage comprising caffeine, tea extract, ginseng juice or ginseng extract, taurine or guarana, which have the function of increasing energy while having mud or bitter taste, need for a solution. The inventors have surprisingly found that the addition of the composition of the present invention can significantly mask or reduce the earthy or bitter taste of such foods and beverages. One embodiment provides an energy food or beverage comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

Food and beverages containing cocoa powder or coffee powder, cocoa or coffee extract have a bitter taste. The inventors have surprisingly found that the addition of the composition of the present invention can significantly mask the bitter taste and/or enhance the flavor of such foods and beverages. One embodiment comprises a cocoa powder or coffee diet or beverage comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

Food and beverages containing tea powder or tea extract or flavored tea have a bitter or astringent taste. The inventors have surprisingly found that the addition of the composition according to the invention can significantly mask bitter taste and/or improve mouthfeel.

One embodiment provides a tea-containing food or beverage comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

Because the quality of raw materials changes year by year, the taste of wine products such as wine, white spirit, whiskey and the like changes greatly. Still other customers cannot accept the astringency of alcohol, etc., and therefore, there is a need to find a solution to produce a tasty alcohol product. The inventors have surprisingly found that the addition of the composition of the invention can block astringency and make the product taste more full. In one embodiment, the alcohol product comprises one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

Sauce, such as soy sauce, jam, chocolate, butter, cheese, etc., cannot rely on fermentation to produce a flavor that meets consumer demand. There is a need to find a simple solution to enhance the taste and flavor of these products. The inventors have found that the addition of the composition of the invention can improve the overall taste of these fermented products. One embodiment provides a sauce or fermentation product comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

With the increase in obesity and the development of diabetic populations, limiting sugar is a major problem in the worldwide selection of healthy diets, and consumers prefer low-sugar foods and beverages without sacrificing taste. High intensity natural sugar substitutes, such as stevia, luo han guo and sweet tea extracts, and artificial high intensity sweeteners, such as sucralose, acesulfame k and aspartame, are used in foods and beverages to claim as reduced sugar products, which are high intensity sugar substitutes with a unique taste, but none of them has exactly the same taste as sugar. Some impart a bitter or metallic taste, resulting in low-sugar foods and beverages having a mouthfeel that is not satisfactory to consumers. Solutions to improve the taste of low-sugar foods and beverages are critical to promoting a healthy diet.

Current low or sugarless beverages, such as fruit juices and juice concentrates, vegetable juices and juice concentrates, fruit nectar and concentrates from fruit pulps, vegetable nectar and concentrates from vegetable nectar, taste flat as water with an unpleasant aftertaste. The inventors have surprisingly found that the addition of the composition of the invention improves the taste, eliminates bitter or metallic aftertaste and makes the beverage taste more sugar-like. One embodiment of a low or sugarless beverage comprises one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

Water-based flavored beverages, including "sports," "energy," or "electrolyte" beverages, particularly beverages such as carbonated water-based flavored beverages, non-carbonated water-based flavored beverages, concentrates (liquid or solid) of water-based flavored beverages, are generally flat in taste as water and unpleasant in aftertaste. The inventors have surprisingly found that by adding the composition of the invention to a beverage, the taste profile can be improved, the bitter or metallic aftertaste removed, and/or the flavor enhanced. One embodiment relates to a low or sugar-free water-based flavored beverage comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

Low-sugar or sugarless dairy products and beverages, such as milk and flavored milk, butter milk and flavored butter milk, fermented and curd milk, flavored fermented and curd milk, condensed milk and flavored condensed milk, and flavored ice cream, have a bland taste like water and poor aftertaste. The inventors have surprisingly found that the addition of the composition of the invention can improve mouthfeel, remove bitter or metallic aftertaste, enhance flavor, improve mouthfeel and/or overall preference. One embodiment relates to a low or sugarless dairy product comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

For example, cannabidiol (CBD) oil is extracted from stems, seeds and flowers of plants such as cannabis and has a taste commonly described as nuts, earth or grass. There is a need to find a solution that makes it edible and inhaled. The addition of the composition of the present invention to CBD oil can mask unpleasant tastes. One embodiment relates to Cannabidiol (CBD) oil comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners, and thaumatin.

The nicotine has bitter taste and fragrance when inhaled. Popular e-cigarettes require improved taste and aroma. The addition of the composition of the present application to nicotine can mask the unpleasant taste of nicotine. One embodiment relates to nicotine contained in a cigarette product in solid or liquid form comprising one or more ST-MRPs, or a mixture of one or more ST-MRPs and one or more sweeteners, or a mixture of one or more ST-MRPs, one or more sweeteners and thaumatin.

The composition of the application can be used in cosmetics, pharmaceutical, feed industries and the like. In some embodiments, the compositions of the application comprise one or more ST-MRPs. In some embodiments, the compositions of the present application comprise one or more ST-MRPs and one or more other additives, such as thickeners, flavoring agents, salts, and fats. In some embodiments, the compositions of the present application comprise one or more ST-MRPs and one or more sweeteners. In some embodiments, the compositions of the present application comprise one or more ST-MRP, one or more sweetener, and thaumatin.

Maillard reaction products from the Maillard reaction may produce bitter taste when applied to food and beverages, especially when the Maillard reaction products are used for long reaction times or at higher dosages at elevated temperatures. For people susceptible to bitter taste, the maillard reaction products have bitter taste at all concentrations in solution. The inventors have found that ST-MRP can block the bitter taste of maillard reaction products, while one or more ST-MRP can improve aftertaste, bitter taste, aftertaste, etc. Surprisingly, the bitter taste from STE, STC, GSTE, GSTC and ST-MRP was not superimposed or multiplied.

In some cases, MRP is bitter. Somate has the characteristics of slow sweetening and sweet aftertaste. Surprisingly, the bitter taste of STE, STC, GSTE, GSTC and the aftertaste of thaumatin are not superimposed or multiplied when (a) MRP such as ST-MRP or C-MRP is combined with one or more products (B) and (C) thaumatin selected from STE, STC, GSTE, GSTC. In contrast, STE, STC, GSTE and GSTC act as a bridge between MRP and thaumatin, while MRP acts as a bridge between STE, STC, GSTE, GSTC and thaumatin to create a pleasant integrated taste profile.

Sweeteners from one or more ST-MRPs may be further mixed with sweeteners, sweeteners or other ingredients to obtain acceptable taste and aroma profiles, depending on the flavor or flavor enhancement requirements.

In one aspect, the application provides a flavor in combination with one or more ingredients selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP. It has been found in the industry that substances including rubusoside unexpectedly protect the flavoring agent. Without being limited by any theory, sweet tea or rubusoside-enriched derivative products have a surprising protective effect on flavour.

For example, unlike typical powdered flavors that have intense flavors, the present inventors have surprisingly found that (1) one or more ingredients selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP can be combined with (2) one or more flavors in powder form to produce a composition with minimal odor. However, when such a composition is dissolved in a solution (e.g., water, alcohol, or a mixture thereof), the aroma of the flavoring agent is released, producing a strong odor.

The above observation results are not limited to powders. One or more ingredients and flavors selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP may be part of a liquid composition (e.g., syrup).

In one aspect, the reaction products of the embodiments described herein may be soluble at neutral pH.

In one embodiment, the methods of embodiments described herein can be used to improve the taste and aroma profile of other natural sweeteners including, but not limited to, licorice, thaumatin, and the like, and mixtures thereof, with sweet tea or rubusoside-enriched derivative products, and the like.

In another embodiment, the methods of the embodiments described herein are used to improve the taste and aroma profile of other synthetic sweeteners including, but not limited to, AC-K, aspartame, sodium saccharin, sucralose, or mixtures thereof.

The above embodiments are applicable to any synthetic sweetener, mixtures thereof with other natural sweeteners, blends thereof, or mixtures of synthetic and natural sweeteners, especially sucralose.

For example, one or more ingredients selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP may be added to the following formulation at a ratio of about 1% to about 99% by weight of total raw materials to produce a roast leg flavor:

water 10%

5 to 10 percent of lard oil

1 to 5 percent of fatty acid

Xylose 1-5%

1 to 5 percent of hickory nut coker oil

5 to 10 percent of hydrolyzed vegetable protein

50 to 75 percent of sunflower seed oil

They were heated to 110 ℃ for two hours and thoroughly mixed.

Cool to 95 ℃ with stirring and hold for 1 hour.

Allowing the top oil layer to separate and filter upon heating.

Another example is the addition of from about 1% to about 99% by weight based on total materials of one or more ingredients selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP in the following formulation to produce a tea flavored product:

reducing sugar: high fructose corn syrup

Protein: theanine (theanine)

Acid: citric acid or phosphoric acid

The ratio of the reducing sugar to the acid is 1 to 0.5. Theanine is about 0.01 to about 0.5%.

1. The mixture was heated at 100 to 120 ℃ for 15 minutes.

2. Soluble tea solids were added to the solution and then heated at 182 ℃ for 30 minutes. The ratio of tea solids to reducing sugar is from about 1:6 to about 2:8.

3. Distilled water was added to the mixture and maintained at 100 ℃ for 45 minutes, followed by filtration.

Another example is the addition of one or more ingredients selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP in the following formulation in a ratio of from about 1 to about 99% by weight based on total ingredients to produce a particular vegetable flavor product:

reducing sugar: glucose, fructose or sucrose.

Dehydrated vegetables: cabbage, onion, leek, tomato, eggplant, broccoli sprout, kidney bean, corn, bean sprout.

500-700 Kg of soybean oil.

Selecting 30-70 Kg of vegetables.

25-50 Kg of sugar and water.

Cysteine 0.001-0.05 Kg.

The mixture was homogeneously mixed and maintained at a temperature of 135 ℃ for 3 hours.

The solution was cooled.

The mushroom flavored product can be prepared by adding one or more compositions selected from STE, STC, GSTE, GSTC in a ratio of about 1% to about 99% by weight based on the total raw materials:

1. mushroom hydrolysate:

10 to about 30 grams of dry mushrooms are mixed with distilled water in a ratio of 1:10 to about 1:50.

The mixture was preheated at 85 ℃ for 30 minutes to denature the protein.

After cooling the mixture to 0 ℃, the enzymatic hydrolysis is carried out in two steps.

a. First step

The pH of the mixture is adjusted to about 4 to about 6 and then cellulase is added in a ratio of 2:100 or 5:100 while the temperature is between about 55 to about 70 degrees for 2 to 3 hours.

b. Second step

The pH was adjusted to 7 and then neutral protease was added in a 3:100 ratio.

The mixture was further cured at 55℃for 2 hours.

The hydrolysate was heated at 100℃or higher for 30 minutes to inactivate the enzyme, and then centrifuged.

The final supernatant was collected.

2. Maillard reaction of mushrooms

D-xyloseAnd L-cysteine->Dissolved in 30ml of mushroom hydrolysate.

Adjusting the pH of the mixture to

The mixture was then heated at 140℃for 135 minutes.

In another embodiment, one or more ingredients selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP may be added to the following enzyme modified cheese flavor in a proportion of about 1 to about 99% by weight based on the total raw materials:

cheddar (cheddar) cheese base formulation: cheddar cheese: 48%, water: 48%

Trisodium citrate: 2%

Salt: 1.85%

Sorbic acid: 0.15%

The method comprises the following steps:

cooking the Cheedar cheese base and then cooling the Cheedar cheese base to about Adding an enzyme (the enzyme may be selected from one or more of lipase AY30, R, protease M, A2, P6, glutaminase SD);

thoroughly mixing;

pouring the mixture into a provided wide-mouth bottle, and sealing the cover;

culturing at 45 ℃ for 7.5 hours;

and then cooled.

In another embodiment, one or more ingredients selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP may be added in a proportion of about 1% to about 99% by weight based on the total raw materials in the following white meat reaction flavor formulation:

1.25g cysteine, 1.00g leucine, 1.25g xylose, 2.00g glucose, 2.00g salt, 3g torulopsis yeast bio-gold cells (one or more other types of yeast, e.g. baker's yeast biosringer BA10, autolyzed yeast D120/8-PW, maxarome standard powder, prime Extract Maxarome Selected, HVP (protox 2538, outer 301, springer 2020, gistex HUMLS, can also be used), 1.5g sunflower seed oil and 13g water.

The method comprises the following steps: mixing and heating are carried out according to the production method of general processed perfume.

In another embodiment, one or more ingredients selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP may be added to the following red meat reaction flavor in a proportion of about 1% to about 99% based on the weight of the total raw materials:

1.5g cysteine hydrochloride, 1.0g methionine, 1.0g thiamine, 1.0g xylose, 1.5g monosodium glutamate, 0.5g ribonic acid, 9.0g macaroni, 5.0g gistex, 1.5g onion powder, 1.0g peanut oil, 0.1g black pepper oleoresin and 26.0g water.

The method comprises the following steps: weighing the ingredients and adding the ingredients into a provided nut bottle;

thoroughly mixed and then PH was measured;

the reaction was carried out at a pressure of 125℃for 30 minutes at 20 psi.

The above prepared seasoning may be used in beef hamburgers, for example:

102g of minced beef, 100g of minced chicken, 36g of chopped onion, 5g of dried bread, 3g of water, 2.5g of salt, 0.25g of black pepper andreacting the perfume.

The method comprises the following steps: weighing ingredients into a bowl; mixing until ingredients are mixed; split into 60 gram portions; forming a hamburger shape, and frying.

Also, it should be emphasized that one or more of the components selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP detailed herein may be added before, during or after the Maillard reaction, preferably before and during the reaction, without being limited by the examples. The amine donor may be an amino acid, a peptide, a protein or a mixture thereof from a plant or animal source or a mixture thereof. The fat may also be of vegetable or animal origin, or a mixture thereof.

Consumers have now opened and are willing to try spices to experience new flavors of tamarind, lemon grass, ginger, african lime, cinnamon and clove. Everything from candies to beer to tea, made with ginger juice, is now fashionable. Ginger works well as an admixture in alcoholic beverages, in ginger beer itself, in confectionary, in muffins and biscuits.

We have found that sodium metabisulfite, olive oil and ascorbic acid are effective in stabilizing antibacterial activity. CMC of 1.5% also showed good performance. Ginseng is one of the 10 most popular herbal dietary supplements in the united states, but although the functional food market is growing, ginseng products are mostly limited to beverages. The original flavor of ginseng, including bitterness and earthy taste, must be minimized to be successful in the U.S. market. The embodiments described herein can successfully address this problem and provide good taste for new ginseng foods such as biscuits, snacks, cereal energy bars, chocolate and coffee.

950 are local specific flavors in asia, especially southeast asia, roses, jasmine, vanilla, lemon grass, yellow ginger, lan Jiang, lime leaf, curry leaf, lily, basil, caraway, coconut, etc. In east asia, many herbs such as mugwort, dandelion, codonopsis pilosula, red sage root, astragalus root, gastrodia tuber, etc. are used in cooking. The inventors have found that the addition of one or more of STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP can significantly improve the taste of these flavourings and their added products. For example, one or more ingredients selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP may be added in a proportion of about 1% to about 99% by weight, based on the total raw materials in the following process of preparing such flavor products:

The lily is washed and ground as a raw material to obtain lily pulp.

Alpha-amylase (0.1-0.8%) was added and treated at 70℃for one half hour.

Then protease (0.05 to 0.20% by mass of lily) was added and heated at 55℃for 70 minutes.

One or more components selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP may also be added during the following process:

fenugreek extract:

the seeds were uniformly roasted and crushed.

The seeds were extracted with ethanol, filtered to obtain a yellowish-brown solution, and then concentrated.

Mixing 10 parts of extract, 1 part of glucose and 0.6 part of proline together, and mixingHeating +.>Hours.

Vanilla is a person-cooked, savory, and tasty item.

Vanilla foods are appetizing, pleasant or taste or smell-friendly, but require the finding of a suitable compatible sweet balancing solution. One or more ingredients selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP may be added to the following formulation in an amount based on the total weight of the raw materials for producing the balanced sweet productTo produce a well-balanced sweet product: 1) The tomato sauce formula comprises:

olive oilGram (g)

Onion dicingGram (g)

Garlic scraps Gram (g)

Tomato sauceGram (g)

SaltGram (g)

Luo LesuiGram (g)

Black pepper powderGram (g)

Cook and mix for 25 minutes

2) The formula of the baking taste comprises the following steps:

the tallow or soybean oil was passed through a roasting apparatus continuously heated at 450 ℃. The roasted flavor was collected by a condenser.

3) Barbecue flavor:

by adding waterGram cysteine, < >>A mixture of gram thiamine and 300 grams vegetable protein hydrolysate was adjusted to 1000 grams and pH was adjusted to 5./>

The mixture is then subjected to reflux conditions at atmospheric pressureBoiling down->For an hour, and allowed to cool. Forming a roast flavor.

4) Chicken-based flavor product:

water 10%

Hydrolyzed vegetable proteins

Xylose

Cysteine (S)

Pre-mixed to form a slurry.

The premix was added to the sunflower oil while mixing.

Sunflower seed oil

Heated to aboutFor two to three hours.

The mixture was cooled to about 80 degrees celsius and stirred for an additional hour.

Flavonoids are an important and broad group of plant natural products with many biological activities. These compounds are part of a wide range of substances known as "polyphenols", which are well known for their antioxidant properties and which are present in the human diet, showing great health benefits.

Neohesperidin and naringin are flavanone glycosides in citrus fruits and grapefruits, which cause bitter taste of citrus juice. These substances and their derivatives, such as neohesperidin chalcone, naringin Pi Daicha, 2,4, 6-trihydroxyacetophenone, neohesperidin dihydrochalcone, naringin dihydrochalcone, etc., can be used as a good choice for bittering agents or sweetener enhancers. The inventors have surprisingly found that the addition of these components to the compositions described herein can help mask the bitter or aftertaste of other ingredients and make the taste purer. One embodiment includes the compositions described herein, and further comprises a flavonoid, more preferably a flavonoid comprising a flavonoid glycoside. The proportion of flavonoids in the composition may be in the range of about 0.1ppm to 99.9%.

A metal salt of dihydrochalcone having the formula:

wherein R is selected from hydrogen and hydroxy, R 'is selected from hydroxy, methoxy, ethoxy and propoxy, and R' is selected from neohesperidin, B-rutin glycosyl and beta-D-glycosyl, M is a monovalent or divalent metal selected from alkali metals and alkaline earth metals, and n is an integer from 1 to 2 corresponding to the valence of the selected metal M.

Typical compounds of the above formula are alkali metal or alkaline earth metal monosalts of the following:

Neohesperidin dihydrochalcone has the formula:

2',4',6', 3-tetrahydroxy-4-n-propoxydihydrochalcone 4' -beta neohesperidin having the formula:

naringin dihydrochalcone has a molecular formula:

li Zisu dihydrochalcone of the formula:

hesperidin dihydrochalcone has the formula:

and hesperetin dihydrochalcone glucoside, which has a chemical formula:

alkali metals include, for example, sodium, potassium, lithium, rubidium, cesium and ammonium, while the term "alkaline earth metal" includes, for example, calcium, magnesium, strontium, barium. Other basic amino acids may be used as counter ions. Thus, embodiments of the compositions described herein further comprise one or more salts of dihydrochalcones.

The compositions described herein may further comprise one or more products selected from the group consisting of trilobatin, chlorophyll, eugenolin, doxorubicin A, eriodictyol, homoeriodictyol sodium salt, hesperidin or hesperidin, neohesperidin dihydrochalcone, naringin dihydrochalcone, or alide to provide additional flavors and products. Another embodiment includes the compositions described herein and one or more of the foregoing products, wherein the proportion of the one or more products selected in the composition may be in the range of about 0.1% to about 99.9%.

Edwan sweet is a high-potency synthetic sweetener that may be used as a flavor enhancer. The inventors have found that adding alidendranthema to the compositions described herein can improve the flavor and taste profile of a food or beverage. In one aspect, the idewan sweet may be added after a conventional or non-conventional maillard reaction. An embodiment provides a composition as described herein, wherein the alidendranthema may be in the range of about 0.01ppm to about 100 ppm.

The sweetened meat processing flavor may be obtained by adding STE, STC, GSTE, GSTC using one or more of the following ingredients: sulfur source: cysteine, (cystine), glutathione, methionine, thiamine, inorganic sulfides, meat extract, egg derivatives; amino nitrogen source: amino acids, HVP, yeast extract, meat extract; sugar component: pentose and hexose, vegetable powder, (onion powder, tomato powder), hydrolytic gum, dextrin, pectin, alginate; grease: animal fat, vegetable oil, coconut oil, enzymatically hydrolyzed fat; other components: herbal, spice, IMP, GMP, acid, etc.

Pigs, particularly piglets, like young children, like good and pleasant taste and aroma. It is well known that cats are very critical in terms of taste and smell of the feed. Rapeseed meal and other feeds with bitter taste are used as good protein sources for cattle, sheep and horses. Even chicken is known for its taste differentiation, as chicken is selective for feed. Green, natural or organic animal farming is becoming increasingly popular. Therefore, there is a need to find a solution that meets the market demand. One embodiment of a feed or feed additive includes a composition as described herein.

The intense sweetness and aroma/enhancing properties of the compositions described herein provide useful applications in improving the palatability of pharmaceuticals, traditional Chinese medicine, food supplements, beverages, herbal medicine-containing foods, particularly those foods with unpleasant long-lasting active ingredients that are not readily masked by sugar or glucose syrup, let alone sweeteners or synthetic high intensity sweeteners. The inventors have surprisingly found that the compositions described herein can mask the unpleasant taste and smell of products containing these substances, such as medlar juice, sea buckthorn juice, milk thistle extract, ginkgo leaf extract, etc. Thus is a traditional Chinese medicine or food supplement. May be combined with one or more of the compositions described herein, particularly when used as masking agents.

All other ingredients, except the reducing sugar donor and the amine donor, may be added before, during and after the conventional maillard reaction, more preferably before and during the maillard reaction. An embodiment of the composition of the present application may be prepared by adding all ingredients together in a Maillard reaction.

Products such as maltol, ethyl maltol, vanillin, ethyl vanillin, m-methylphenol, and m- (n) -propylphenol can further enhance the mouthfeel, sweetness, and aroma of the compositions described herein. One embodiment of the compositions described herein further comprises one or more products selected from the group consisting of maltol, ethyl maltol, vanillin, ethyl vanillin, m-methylphenol, m-propylphenol. In some embodiments, the sweetener or flavor composition of the present application comprises one or more combinations of C-MRP and maltol, one or more combinations of C-MRP and vanillin, one or more combinations of ST-MRP and maltol, one or more combinations of ST-MRP and vanillin, and the like. For example, the food or beverage may include the sweetener or flavor composition described above.

Aquatic plants and seafood cultivated with fresh water or sea water always have a fishy or marine taste. Examples of the flavored aquatic foods include spirulina powder or protein-rich extracts thereof, proteins extracted from lemna (lemonade), fish proteins, fish meal, and the like. There is a need to minimize or mask unpleasant odors to make food products palatable. The inventors have surprisingly found that the compositions described herein can be added to these products to minimize odor to make them more acceptable to consumers, including animal feeds. Embodiments of the consumer product include components from aquatic plants and/or seafood, as well as any of the compositions described herein.

Foods and beverages containing acids can irritate the tongue. For example, acetic acid-containing products may irritate the tongue, making the product undesirable. The inventors have surprisingly found that the addition of any of the compositions described herein can significantly balance the sour taste and make the product palatable.

Beverages containing vinegar such as cider, fruit juice liqueur, raw Jiang Cuwei molasses beverage, etc. are popular in the market due to the healthy nature of vinegar. Acetic acid may be naturally occurring, e.g., it originates from fermentation of fruit (e.g., apples, pears, persimmons, etc.), grains (e.g., rice, wheat, etc.). It may also be synthetic. However, acetic acid is strong in taste and sour, and burns easily in the throat. Therefore, there is a need to find a solution to reconcile them. The inventors have surprisingly found that the addition of any of the compositions described herein can strongly harmonize the taste of acetic acid containing beverages and make them palatable. One embodiment provides a composition comprising acetic acid and any of the compositions described herein. Another embodiment provides a method of harmonizing the taste of acetic acid by using any of the compositions described herein. Another embodiment provides a consumer product comprising acetic acid and any of the compositions described herein. Another embodiment provides the use of any of the compositions described herein in an acetic acid containing beverage, wherein the dosage of one or more of the compositions described herein is greater than 10 @ ^-9 ) ppb of (ppb). Embodiments of the compositions described herein include, for example, one or more of STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP; a combination of thaumatin and one or more of STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP; a combination of one or more STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP and one or more high intensity sweeteners; a combination of thaumatin, one or more STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP, and one or more high intensity sweeteners.

Heat treatment, particularly thermal reaction treatment, of STE, STC, GSTE, GSTC can improve the taste of STE, STC, GSTE, GSTC. The heat treatment was just like caramelization of STE, STC, GSTE, GSTC (no MRP present). The temperature may range from 0-1000 ℃, specifically from about 20 to about 200 ℃, more specifically from about 60 to about 120 ℃. The treatment time may be from a few seconds to a few days, more particularly about one day, even more particularly from about 1 hour to about 5 hours.

The inventors have surprisingly found that adding one or more of STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP to an alcohol containing food or beverage; a combination of thaumatin and one or more of STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP; a combination of one or more STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP and one or more high intensity sweeteners; the combination of thaumatin, one or more STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP, and one or more high intensity sweeteners may enhance the intensity of alcohol. Embodiments provide food and beverage comprising alcohol comprising a composition selected from one or more of STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP.

The flavour, bubble size and quantity of beer are important factors in measuring the quality of beer. The compositions described herein are useful for enhancing the flavor of beer taste and modulating the size and quantity of bubbles. In one embodiment, the beer or beer-containing product may include one or more of STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP.

Foods with high sugar content, such as catechu, spicy strips (or peppery slices, spicy strips, spicy gluten), pickled vegetables, meats and fish or fermented foods, always require a high amount of sugar to balance the overall taste and make them more delicious. The inventors have surprisingly found that addition of thaumatin; one or more of STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP; a combination of thaumatin and one or more of STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP; a combination of one or more STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP, and one or more high intensity sweeteners; the combination of thaumatin, one or more STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP, and one or more high intensity sweeteners may significantly improve taste profile and/or palatability, especially when such foods require sugar reduction. For example, embodiments of such compositions include catechu, spicy bars, salted or fermented foods having one or more of the compositions described herein.

In recent years vegetable hamburgers have become popular but the taste is still poor for most consumers. The compositions described herein can be used to enhance the flavor and taste of vegetable hamburgers. In one embodiment, the vegetable hamburger comprises thaumatin; one or more of STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP; a combination of thaumatin and one or more of STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP; a combination of one or more STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP, and one or more high intensity sweeteners; a combination of thaumatin, one or more STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP, and one or more high intensity sweeteners.

Barbecue foods often incorporate sugar to enhance mouthfeel. However, sugar produces intense color when grilled and syrup becomes sticky when the fried food cools. The inventors have found that these disadvantages can be overcome by adding the compositions described herein to the food to be grilled. For example, embodiments include a baked good comprising thaumatin; one or more of STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP; a combination of thaumatin and one or more of STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP; a combination of one or more STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP, and one or more high intensity sweeteners; a combination of thaumatin, one or more STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP, and one or more high intensity sweeteners.

The composition of one embodiment comprises: a) One or more components selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP; b) One or more substances selected from the group consisting of fibers, such as polydextrose; inulin, tate&Promitter manufactured by Lyle; monosaccharide-derived polyols such as erythritol, mannitol, xylitol, and sorbitol; disaccharide derived alcohols such as isomaltulose, lactitol and maltitol; and hydrogenated starch hydrolysates, synthetic high intensity sweeteners such as saccharin sodium, sucralose, aspartame, acesulfame potassium, N- [ N- [3- (3-hydroxy-3-methoxyphenyl) propyl ]]-alpha-aspartyl]-L-phenylalanine 1-methyl ester, cyclamate, neotame; natural low intensity sweeteners, e.g. trehalose, raffinose, cellobiose, tagatose, doliaprim ^TM Psicose; natural high intensity sweeteners such as licorice extract, glycyrrhizin derived material, stevia extract, lo Han Guo extract, glycosyl stevia extract, sugarAlkylating the siraitia grosvenorii extract; modified starches, e.g. Tate&Rezista, claria, kolgauard produced by Lyle, etc.; or a mixture thereof. Another embodiment of the composition comprises a) and B), wherein the ratio of a) to B) is from 1:99 to 99:1. Another embodiment of the composition comprises a) and B), wherein the final product is in powder or liquid form. Certain embodiments of the food and beverage syrups include a) and B).

One embodiment of the composition comprises: a) One or more ingredients selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP, and B) a stevia glycoside composition comprising one or more stevia glycosides selected from Reb A, reb B, reb C, reb D, reb E, reb I, reb M, reb N, reb O, and stevioside. A) And B) wherein the ratio of A) to B) is from 1:99 to 99:1. Another embodiment of the food and beverage comprises a) and/or B), wherein the total concentration of a) is from 1ppm to 10,000ppm; and or B), wherein the total concentration of B) is in the range of 1ppm to 2,000 ppm. Certain embodiments of the food and beverage syrups include a) and B).

The inventors have surprisingly found that the present invention can increase the solubility of stevia extract, stevia glycosides. One embodiment includes: a) One or more STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP, and B) one or more stevioside selected from the group consisting of Reb A, reb B, reb C, reb D, reb E, reb I, reb M, reb N, reb O, and stevioside, wherein A) can increase the solubility of B).

Rubusoside can inhibit absorption of glucose and fructose in intestinal tract. Without being limited by theory, stevia extract, stevioside, sweet tea extract and sweet tea components may prevent lactose and gluten from being absorbed by the human intestinal and nasal passages. One embodiment of the product comprises one or more components selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP, which are used to increase lactose, gluten tolerance. Another embodiment is to use such consumer products for weight management.

When formulated in foods and beverages, the volatile materials in sweet tea can form aerosols. These substances may inhibit the absorption of pollen or other substances that may be allergic to humans. One approach is to use one or more of STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP in an antiallergic product. The product may be a consumer product, or may be a health product or a medical formulation, such as a nebulizer.

Another aspect of the application relates to compositions comprising one or more Terpene Glycosides (TG). TG includes steviol glycosides and other high intensity natural sweeteners from plants, including glycosides, which may be used as sugar substitutes, as described further below.

A glycoside is a molecule in which a sugar is bound to another functional group through a glycosidic bond. The sugar groups are called glycosides and the non-sugar groups are called the aglycones of the glycosides or the aglycone portions of the glycosides. Glycosides are very common in nature and represent a significant portion of all pharmacologically active ingredients of botanicals. By category, the water solubility of the aglycone is much lower than that of its glycoside.

The glycosides of the present application can be classified as alpha-glycosides or beta-glycosides depending on whether the glycosidic bond is located "below" or "above" the plane of the cyclic saccharide molecule. Some enzymes, such as alpha-amylase, only hydrolyze alpha-bonds; other, such as almond ferments, can only affect the beta-bond. Furthermore, there are four types of bonds between glycine and the aglycone: c-linked glycoside bonds, which cannot be hydrolyzed by acids or enzymes; o linked glycoside bonds; an N-linked glycoside bond; or an S-linked glycoside bond.

The glycosyl group may consist of one glycosyl group (monosaccharide) or several glycosyl groups (oligosaccharide). Exemplary glycosides include glucose, galactose, fructose, mannose, rhamnose, rutinose, xylose, lactose, arabinose, glucuronic acid, and the like. The aglycone is a compound remaining after the sugar group on the glycoside is replaced with a hydrogen atom. When the glycoside is combined with the aglycone, many different glycosides may be formed, including steviol glycosides, terpene glycosides, alcoholic glycosides, anthraquinone glycosides, coumarin glycosides, chromone glycosides, pumpkin seed alkylglycosides, cyano glycosides, flavonoid glycosides, phenolic glycosides, iridoid glycosides and thioglycosides.

For example, the term "flavonoid aglycone" refers to an unglycosylated flavonoid. Flavonoid aglycone includes flavonoid aglycone, flavanol aglycone, flavanone aglycone, and isoflavone aglycone and their mixture. Thus, the terms "flavonoid aglycone", "flavanol aglycone", "flavanone aglycone" and "isoflavone aglycone" refer to the non-glycosylated flavones, flavanols, flavanones and isoflavones, respectively. More specifically, the flavonoid aglycone is selected from apigenin, luteolin, quercetin, kaempferol, myricetin, naringin, pinocembrin, hesperetin, genistein, and mixtures thereof.

Terpene Glycosides (TG) used in the present application include, for example, steviol glycosides, stevia rebaudiana extract, mogrosides (MG), momordica grosvenori plant extract, rubusoside (RU), and yaoshan sweet tea (chinese sweet tea) plant extract; flavonoid glycosides, such as neohesperidin dihydrochalcone (NHDC); eurya japonica thunb, a sapogenin steroid glycoside from eggplant stems and stalks; trifolin, dihydrochalcone glucoside in apple leaf; eriodictyol, a flavonoid glycoside extracted from Momordica charantia with bitter taste masking effect, is one of four flavones extracted from the plant with high fragrance, and is composed of eriodictyol, its sodium salt and sterubin; polyporus glycoside a, (from the root of polyporus glycyrrhiza); she Daisu coumarin glycosides in hydrangea and hydrangea; mogrosides, such as mogroside V, mogroside IV, cassia seed glycoside I and 11-oxo-mogroside V, which are cucurbitacin glycosides; monatin, a natural, high intensity sweetener, isolated from the plant Hamamelis sclareica and its salts (monatin SS, RR, RS, SR); the southern andulcin, a highly sweet compound, is mainly derived from the sweet tongue plant of mexico and south america; phlorizin, a plant-derived dihydrochalcone, is a glycoside of luteinizing hormone, mainly found in immature malus apples (apples) and root barks; smilacin, an alpha-L-rhamnoside derived from phlorizin, which is an aglycone of phlorizin, a dihydrochalcone of vegetable origin; bai Yundai diterpene glycoside is separated from radix Ginseng alba; pterosaponin A and pterosaponin B, docosatrienol saponin (Compositae) isolated from Salvia officinalis, are native to China; soapberry sesquiterpene glycosides Ia, ib, IIa and Iib, acyclic sesquiterpene oligosaccharides isolated from soapberry and soapberry pericarp; brown Su Dai I, a furandane diterpenoid glycoside, is isolated from the root of the Chinese plant Gentiana macrophylla (Labiatae); peban Li Anling I and V, two sweet triterpene glycosides from Peban' an Ling; abri triterpene glycoside A-D, four sweet triterpene glycoside from abri leaves; cyclocarya paliurus glycosides I, II and III, and their synthetic glycosylated compositions (e.g., GSG, glycosylated stevia extract, etc.). Litsea coreana (Latin name) is sweet tea. Phlorizin and clover are the main components. Phlorizin is the glucoside of phloretin (a dihydrochalcone). The leaves of another sweet tea (lithocarpus polystachyus) are also rich in phlorizin.

In some embodiments, the compositions of the present application are flavor compositions comprising one or more glycosylated non-sweet terpenoid compounds of GSG, GSG-MRP, GSTE, GSTC, GSTE-MRP, GSTC-MRP, and/or G-ST-MRP in an amount of greater than 0.01ppm, 0.1ppm, 1ppm, 10ppm, 100ppm, 1,000ppm, 1%, 5%, 10%, 20%, 50% or 90% by weight.

In some embodiments, the flavor composition comprises one or more glycosylated non-sweet terpenes in the group of GSG, GSG-MRP, GSTE, GSTC, GSTE-MRP, GSTC-MRP, and/or G-ST-MRP in an amount of 0.01ppm, 0.1ppm, 1ppm, 10ppm, 100ppm, 1,000ppm, 1%, 5%, 10%, 20%, 50%, 90%, wherein the amount of glycosylated non-sweet terpenes is greater than the natural source or natural extract thereof. For example, glycosylated stevia glycosides or stevia extracts contain higher levels of glycosylated non-sweet terpenoid compounds than the feed of stevia glycosides and stevia extracts prior to glycosylation. GSTE, GSTC contains higher glycosylated non-sweet terpenes than STE and STC prior to glycosylation. Glycosylated non-sweet terpenoid compounds in GSG, glycosylated stevia extract, GSTE, GSTC may react as sugar donors with amine donors during maillard reactions.

In some embodiments, the consumable is a beverage and the beverage comprises one or more glycosylated non-sweet terpenoid compounds of GSG, GSG-MRP, GSTE, GSTC, GSTE-MRP, GSTC-MRP and/or G-ST-MRP in an amount of 0.01 to 5000ppm.

It should be understood that throughout the specification, when reference is made to a particular terpene glycoside or high intensity natural sweetener, such as SG, stevia extract, mogroside, luo han guo extract, sweet tea extract, NHDC or any glycosylated derivative thereof, this example is inclusive and applies to all other terpene glycosides or high intensity natural sweeteners in these categories. The same principle applies to other sweeteners; when referring to a sweetener, such as a terpene glycoside sweetener, steviol glycoside sweetener, high intensity natural sweetener, sweetness enhancer, high intensity synthetic sweetener, reducing sugar or non-reducing sugar, this example is intended to be included and applies to all other sweeteners or sweeteners of any given class.

Plants contain aglycones, which are generally hydrophobic, water insoluble volatile materials. Glycosides are also present in plants, which are more water-soluble. The inventors have found that the glycosylation process can make these hydrophobic compounds soluble in water and stable in aqueous solutions. The inventors have surprisingly found that the addition of these substances to food and beverage can significantly improve the intensity of the post-nasal aroma and that MRP has a synergistic effect with these glycoside substances to produce a stronger palatable post-nasal aroma when added together to food and beverage. One embodiment of the flavor composition includes a glycosylated component having a higher glycoside content than the natural plant source prior to the glycosylation, wherein the component is derived from a plant source such as leaves, flowers, fruits, berries, bark, seeds, and the like. One embodiment of such a composition further comprises a maillard reaction product, or such a composition may provide a sugar donor for a maillard reaction. One embodiment of these compositions further comprises one or more selected from the group consisting of stevia extract, stevia glycosides, glycosylated stevia extract, glycosylated stevia glycosides, sweet tea extract, sweet tea component, glycosylated sweet tea extract, glycosylated sweet tea component, luo han guo extract, luo han guo ingredient, glycosylated luo han guo extract, glycosylated luo han guo ingredient, licorice root extract, licorice root ingredient, glycosylated licorice root extract, glycosylated licorice root ingredient. All of these types of embodiments of glycosylated plant ingredients, their maillard reaction mixtures or maillard reaction products are useful in foods and beverages.

When producing food or beverage ingredients from natural sources (e.g., fruit juices and flavor products), there is a great waste and there is a need to find solutions to create new commercial value from these naturally valuable wastes. Plant waste after extraction of fragrances or other health active compounds may be used in the present application. The present application may be of commercial value by utilizing various individual compounds of these natural origin. For example, the chocolate manufacturing process is generally less sustainable. Pulp, hulls, and other ingredients surrounding the cocoa beans are typically discarded as waste. The cocoa juice is mucilage or mucilage around the beans. This mucilage is a key factor in the taste development of chocolate. The wild fermentation process used by cocoa farmers starts with such sugar-containing juices which attract certain bacteria. The fermentation starts as soon as cocoa is harvested, a process that is critical to its flavor. Cocoa juice or other waste from chocolate production or glycosylated cocoa juice may be an excellent source of raw materials that can provide a sugar donor for additional maillard reactions to produce fresh post-nasal chocolate aromas. The same applies to coffee products, in particular green coffee bean extracts, which are rich in chlorogenic acids. One embodiment of a flavor composition includes a glycosylated cocoa juice. Another embodiment of the consumer product comprises glycosylated cocoa juice and maillard reaction products that are higher than their original natural sources.

Green herbs contain glycosides, i.e. glucose-vanillin (glucovanillin glycoside) and glucovanillyl alcohol. The water or water extract of green vanilla can be used as a post-nasal fragrance. In one embodiment, the flavor composition comprises an enriched vanilloid glycoside that is higher than that of natural origin. Another embodiment of a flavor formulation using green vanilla as a starting material. Another embodiment of the food or beverage comprises vanillin glycoside, wherein the vanillin glycoside is above 0.01ppm, 0.1ppm, 1ppm, 5ppm, 10ppm, 50ppm, 100ppm, 1,000ppm. Apple contains rich flavanols, phenolic acids, dihydrochalcones, flavonols such as gallic acid, ferulic acid, caffeic acid, rutin-2-O-beta-glucoside, quercetin-3-O-galactoside, quercetin-3-O-glucoside, quercetin-3-O-rutin, quercetin-3-O-xyloside, quercetin-3-O-arabinoside, quercetin-3-O-rhamnoside, etc. Polyphenols in malic acid may be further glycosylated. Polyphenols in apples or their other glycosylated compounds can act as sugar donors for the maillard reaction. The final maillard reaction product can be used as a flavoring agent to enhance the intensity of the post-nasal flavor. One embodiment of the flavor composition comprises higher glycosides in apple polyphenol than their original natural source. Another embodiment of the consumer product comprises apple polyphenol having a glucoside-rich content of greater than 0.01ppm, 0.1ppm, 1ppm, 5ppm, 100ppm, 1,000ppm, 5,000ppm.

Green coffee beans are rich in chlorogenic acid but also contain other substances such as three trans-cinnamic acids (caffeic acid, ferulic acid and dimethoxycinnamic acid), six cinnamoyl amino acid conjugates (caffeoyl-N-tyrosine, p-coumaroyl-N-tyrosine, caffeoyl-N-tryptophan, p-coumaroyl-N-tryptophan, feruloyl-N-tryptophan, caffeoyl-N-phenylalanine) and three cinnamosides (caffeoyl hexose, dicaffeoyl hexose and dimethoxycinnamic acid hexose). The green coffee bean extract may be glycosylated. The green coffee bean extract and/or glycosylated green coffee bean extract may act as a sugar donor or amine donor for the maillard reaction. One embodiment of the flavor composition comprises higher levels of glycosylated materials in the green coffee bean extract than in its original natural source. Another embodiment of the consumable comprises a green coffee bean extract having a content of glycosylated matter enriched above 0.01ppm, 0.1ppm, 1ppm, 5ppm, 100ppm, 1,000ppm, 5,000ppm, 1%, 5%, 10%.

Flavonoids are widely found in citrus such as lemon, imparting a typical taste and biological activity to lemon. The main flavonoid glycosides are five, wherein the glycoside ligands are eriocitrin, naringin, hesperidin, rutin and myrosin. The citrus extract may be glycosylated. The citrus extract or its glycosylation product can be used as a sugar donor for Maillard reaction. One embodiment of the flavor composition comprises higher levels of glycosylated species in the citrus extract than their original natural source. Another embodiment of the consumer product comprises lemon extract having an enriched content of glycosylated substances of greater than 0.01ppm, 0.1ppm, 1ppm, 5ppm, 100ppm, 1,000ppm, 5,000ppm, 1wt%, 5wt% or 10wt%.

The oleoresin is a semisolid extract consisting of resins in solution in essential oils and/or fatty oils, obtained by evaporating the hydrocarbon solvents used for its production. The oleoresin is rich in heavier, less volatile and lipophilic compounds, such as resins, waxes, fats and fatty oils, than the essential oils obtained by steam distillation. Gum oleoresin (oleoresin, gum resin) exists mainly in the form of crude balsams, and also contains water-soluble gum. The oleoresin is prepared from spice such as herba Ocimi, capsici fructus (Capsici fructus), fructus Amomi rotundus, semen Apii Graveolentis, cortex Cinnamomi Japonici, flos Caryophylli bud, semen Trigonellae, fir balsam, rhizoma Zingiberis recens, jam, lawsonia inermis, mel, marjoram, semen Myristicae, parsley, fructus Piperis powder (black/white), fructus Foeniculi (fructus Foeniculi), herba Rosmarini officinalis, herba Salvia officinalis, herba Menthae (summer/winter), herba Thymi, curcuma rhizome, vanilla, and western Indian laurel leaf. The solvents used are nonaqueous and may be polar (alcohols) or nonpolar (hydrocarbons, carbon dioxide). After removal of the oleoresin, preferably after water extraction of the waste after removal of the oleoresin, more preferably after water extraction of the glycosylated waste after removal of the oleoresin, most preferably fresh juice, water or water/alcohol extracted from vegetable sources may be the starting material for the sugar donor, which undergoes Maillard reaction with one or more amine donors, yielding a pleasant post-nasal aroma. Any natural sweetener of the present invention may be added before or after the maillard reaction. Of course, water or hydroalcoholic extracts of whole plant materials such as flowers, seeds, bark, leaves, etc. may also be used as starting materials for glycosylation and/or Maillard reactions. For example, the zingiberaceae family is a large family consisting of rhizome plants with higher concentrations of phenolic compounds containing glycosides and glycosides. Normal ginger and black ginger belong to this family. An aqueous extract of whole ginger root, fresh Jiang Genzhi, ginger juice water after removal of oleoresin or water/alcohol extract, preferably the glycosylation product of these extracts may be a flavoring ingredient. Any of these ginger extracts or their glycosylation products can be used as sugar donors to undergo maillard reactions with any single or combination of amine donors. One or more natural high intensity sweeteners may be added before or after the Maillard reaction.

Natural sources for producing foods and beverages, such as apple juice from apples, citrus flavor from citrus peel. During concentration of the juice, the water-soluble volatile material can be collected and used in the formulation of the post-nasal aroma. One embodiment of the post-nasal fragrance composition comprises a water-soluble volatile material. In some embodiments, the consumable is a beverage or food, and the beverage or food comprises: a) One or more STE, STC, GSTE, GSTC, ST-MRP and/or G-ST-MRP, and b) water-soluble volatile substances from fruit juice, berries, species, wherein the content of the water-soluble volatile substances is 0.01-5000ppm.

The native plant, its extract or the glycosylated glycoside of the plant extract can provide a sugar donor for Maillard reaction and generate stable form of aroma substances, thereby generating stronger and delicious post-nasal aroma for consumer products such as food and beverage. One embodiment of the composition comprises a maillard reaction product, which can be produced by reacting an amine donor with a sugar donor of a glycoside selected from one or more components selected from the group consisting of plant-isolated glycosides, plant extracts, additional glycosylated glycosides isolated from plants, and additional glycosylated plant extracts with or without sugar donors.

Embodiments of a method for producing a palatable flavor by subjecting an amine donor to a Maillard reaction with one or more ingredients selected from the group consisting of plant extracts, glycosides isolated from the plant, additional glycosylated glycosides isolated from the plant, and glycosylated plant extracts. It may further add a sugar donor.

One embodiment of the food and beverage includes ingredients prepared by Maillard reaction of an amine donor with one or more ingredients selected from the group consisting of glycosides isolated from plants, plant extracts, additional glycosylated glycosides isolated from plants, and additional glycosylated plant extracts with or without additional sugar donors.

The glycosides may also be derived from animal sources. The amine donor may be derived from one or more sources selected from animal sources, plant sources, fermentation and synthesis. The Maillard reaction can be controlled to react completely by complete consumption of the amine donor and/or sugar donor, or it can contain residues of the amine donor and/or sugar donor. One embodiment of the flavoring agent includes one or more ingredients selected from the group consisting of sugar conjugates of plants, amine conjugates, and reaction products thereof. One embodiment of the consumer product includes such ingredients.

The above embodiments are applicable to any synthetic sweetener, blends thereof and other natural sweeteners, blends thereof, or mixtures of synthetic and natural sweeteners, especially sucralose.

Diabetes is a chronic disease that occurs when the pancreas fails to produce enough insulin or the body is unable to effectively utilize the insulin it produces. In order to regulate blood glucose, diabetics are required to eat no or little sugar-containing consumer products. The same is true for obese people. However, this increases the risk of depression. Consumer products containing the compositions of the present invention may unconsciously or consciously activate neuronal clusters, enhance the consumer's attention to energy and flavor recognition, activate reward systems in the brain, and create a sensation of pleasure. Elderly persons are susceptible to memory loss and Alzheimer's disease and consumer products containing the compositions of the present invention can develop a familiar taste and flavor, thereby preventing or slowing the progression of memory loss and Alzheimer's disease. One embodiment of the consumer product comprises one or more compositions of ST-MRP and GSG-MRP that can improve the quality of life of diabetic, depressed and obese patients, as well as elderly, by activating clusters of neurons in the brain that can produce a sensation of well-being. One embodiment of such a consumer product further activates the reward system in the brain and has a synergistic effect with caffeine, a natural extract containing caffeine.

High intensity sweeteners have the disadvantage of slow onset of action, which presents a great challenge to the brain in recognizing the safety of consumer products containing high intensity sweeteners. Slow onset also distracts people from identifying unpleasant and unsynchronized tastes and flavors, thereby creating an aversive sensation. For consumer products containing sweeteners, rapid sweetening is an important feature. Perceived rapid onset depends on the momentum of the sweet taste (momentum = velocity x intensity), which is related to both the velocity and intensity of sweet taste recognition. The inventors have surprisingly found that in the present invention, the momentum of sweetness can be increased by optimizing the formulation for different types and volumes. Embodiments of compositions comprising the materials of the present invention are used to increase the rate and intensity of sweetness.

Consumer products containing high intensity sweeteners typically lack a long lasting flavor or the flavor may be lost quickly during storage. Typically, consumer products have a short shelf life. The inventors have unexpectedly found that the use of the compositions of the present invention can significantly enhance and preserve the flavor in consumer products, thereby extending the shelf life of the consumer products. The shelf life of consumer products can be extended with the compositions of the present invention.

Honey is a sweet and viscous edible substance produced by bees and some related insects. Bees produce honey from sugar-containing secretions or honeydew of plants. Honey is mainly composed of glucose, fructose, maltose and sucrose, water and other minor ingredients including proteins, organic acids, amino acids, vitamins, flavonoids and acetylcholine. The inventors have surprisingly found that the use of honey as a sugar donor, the addition of honey or honey distillate can significantly accelerate the identification of sweetness and improve the taste and flavour profile of high intensity sweeteners.

Carrot as a conventional food contains sucrose, glucose, xylose, fructose and heptose. Carrot juice can be used as a sugar donor in Maillard reaction. Carrot juice distillate can be added before and after Maillard reaction to improve sweet taste and flavor profile. Conventional sweeteners such as maple syrup, agave syrup and hydrolysates thereof, birch water and sweet fruits, berries or vegetable juices such as carrot, strawberry, cherry, pineapple, grape, pear, apple, peach, apricot, banana, tomato, etc. can be good sources of the sugar donors of the present invention.

In one embodiment, a sweetener and flavoring agent comprising: a) One or more substances selected from STE, STC, GSTE, GSTC, ST-MRP and G-ST-MRP, and b) one or more ingredients selected from honey, agave syrup, maple syrup, birch water and any fruit, berry or vegetable juice. Another embodiment is a method of using one or more sweet products selected from the group consisting of honey or honey distillate, sugarcane juice, syrup or distillate, beet juice, syrup or distillate, agave syrup or distillate, maple leaf syrup or distillate, birch water or concentrate, and any fruit, berry, vegetable juice and distillate, any animal or plant source, as a sugar donor in a maillard reaction, the final reaction product being used in a consumer product at a concentration of about 1 to 5000 ppm. Another embodiment of the sweetener or flavoring agent comprises one or more compositions selected from ST-MRP and GSG-MRP that activate the prefrontal cortex and adjacent coreless brain islands.

During or after the Maillard reaction, a fraction of fruit or vegetable juice may be added to the composition, such as a juice distillate, a juice volatile concentrate, or any type of fraction derived from fruit or vegetable, etc. The juice fraction can promote secretion and flow of saliva, and improve freshness and flavor recognition rate. Embodiments of sweeteners and flavoring agents include: a) One or more compositions selected from STE, SG, GSTE, GSG, ST-MRP, GSG-MRP, and b) one or more fractions of fruit juice. Another embodiment of the MRP-containing composition is the use of a fraction of fruit or vegetable juice during or after the maillard reaction.

Oral viscosity is primarily manifested in the primary gustatory cortex, mid-islets, orbitofrontal and knee Zhou Kou band cortex of humans. It is well known that fat and sucrose in the mouth can activate the cortex of knee Zhou Kou. Embodiments of the present compositions may surprisingly activate periknee cingulate cortex and medial orbital cortex to improve the mouthfeel of consumer products containing high intensity sweeteners. Another embodiment of a sweetener or flavoring agent comprises a composition of the present invention that activates the island taste cortex.

High intensity sweeteners are unable to activate neurons in the vagal ganglion and brain stem through the gut-brain axis. However, in certain embodiments, a composition comprising a high intensity sweetener and one or more products selected from ST-MRP and GSG-MRP may stimulate neurons to respond to sugar to produce a sensation of ingesting sugar with little actual energy ingested.

The inventors have surprisingly found that compositions comprising glycosylated rubusoside can improve the taste profile of stevioside, glycosylated stevioside. In one embodiment, the sweetener or flavoring agent comprises glycosylated rubusoside and one or more substances selected from the group consisting of stevioside, glycosylated stevioside, the composition having an improved taste profile.

Other embodiments

The following consecutively numbered paragraphs 1-101 illustrate various aspects of the invention.

1. A flavor or sweetener composition comprising one or more Sweet Tea (ST) derived products selected from the group consisting of RU, GRU, RU-MRP, GRU-MRP, STC, GSTC, STE, GSTE, ST-MRP, G-ST-MRP, SU, GSU, SU-MRP, and GSU-MRP, wherein the total content of the one or more products in the flavor or sweetener composition is from 0.001 to 99.9wt%, wherein the one or more products are prepared by cell extraction, enzymatic conversion, or chemical synthesis methods.

2. The composition of paragraph 1 comprising a sweetener composition.

3. The composition of paragraph 1 comprising a flavor composition.

4. The composition of paragraph 1 comprising a sweetener composition and a flavor composition.

5. The composition of any of paragraphs 1-4, wherein the one or more ST-derived products comprise diterpene glycosides.

6. The composition of any of paragraphs 1-5 wherein the one or more ST derived products are selected from the group consisting of RU, STC, STE, SU and combinations thereof.

7. The composition of paragraph 6, wherein the one or more ST-derived products comprise RU.

8. The composition of paragraph 7, wherein the one or more ST-derived products comprise RU, the RU content (w/w) is greater than 0, but less than 95%, less than 80%, less than 70%, less than 50%, less than 30%, less than 20%, less than 10%, less than 5%, less than 1%, less than 0.5%, or less than 0.1%.

9. The composition of paragraph 6, wherein the one or more ST-derived products comprise one or more STEs, optionally, the one or more STEs comprise RU20, RU30, RU40, RU50, RU60, RU70, U80, or RU90.

10. The composition of paragraph 9, wherein at least one of the one or more STEs comprises diterpenoid-rich glycosides in an amount of 50-99wt% of STE.

11. The composition of paragraph 10 wherein the diterpene-rich glycoside is RU.

12. The composition of paragraph 10, wherein the diterpene-rich glycoside is produced by enzymatic conversion of steviol glycoside to rubusoside.

13. The composition of paragraph 9, wherein at least one of the one or more STEs comprises at least 50-99wt% stevioside, wherein at least a portion of the total stevioside is hydrogenated to form an RU-rich composition.

14. The composition of any of paragraphs 9-13, wherein at least one of the one or more STEs comprises one or more sweet tea derived products (STCs) selected from the group consisting of: rubusoside (RU), rubusoside (SU), steviol monoglycoside, rebaudioside A, 13-O-beta-D-glucosyl-steviol, rebaudioside B isomer, stevioside isomer, pankroroside IV (Panicloside IV), shu Geluo g of glycoside (sugeroside), enantiomer-16α, 17-dihydroxy-kaurene-19-carboxylic acid (ent-16α, 17-dihydroxy-kaurene-19-oic acid), enantiomer-13-dihydroxy-kaurene-16-ene-19-carboxylic acid (ent-13-hydroxy-kaurene-16-en-19-oic acid), enantiomer-kaurene-16-ene-19-carboxylic acid-13-O-beta-D-glucoside (ent-kaurene-16-19-oic-13-O-beta-D-glucoside), enantiomer-16β, 17-dihydroxy-kaurene-16-ene-19-oic acid (ent-16-hydroxy-17-hydroxy-16-hydroxy-17-16-ene-19-oic acid), enantiomer-13-O-beta-D-glucoside (ent-kaurene-16-hydroxy-17-hydroxy-16-ene-19-oic acid), 17-diol-3-one-17-O-beta-D-glucoside (ent-kaurane-16 beta, 17-diol-3-one-17-O-beta-D-glucoside), enantiomer-16 alpha, 17-dihydroxy-kaurane-3-one, enantiomer-kaurane-3 alpha, 16 beta, 17-3-triol (ent-kaurane-3 alpha, 16 beta, 17-3-diol), and enantiomer-13, 17-dihydroxy-kaurane-15-ene-19-carboxylic acid (ent-13, 17-dihydroxy-kaurane-15-en-19-oic acid), ellagic acid, gallic acid, oleanolic acid, ursolic acid, rutin, quercetin, and isoquercitrin, and any combination thereof.

15. The composition of any of paragraphs 9-14, wherein at least one of the one or more STEs comprises one or more rubusoside selected from SU-A, SU-B, SU-C1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I, SU-J, and any combination thereof.

16. The composition of paragraph 5, wherein the diterpene glycoside comprises glycosylated diterpene glycoside.

17. The composition of paragraph 16, wherein the glycosylated diterpene glycoside comprises steviol or isosteviol glycoside aglycone.

18. The composition of paragraphs 16 or 17 wherein the glycosylated diterpenoid glycosides comprise saccharides having a hydroxyl group attached to the steviol glycoside moiety at the C13 and/or C19 position.

19. The composition of paragraph 18, wherein the glycosylated diterpene glycoside comprises a saccharide having a hydroxyl group attached to the isosteviol aglycone at the C1 position and/or a carbonyl group attached to the isosteviol aglycone at the C16 position.

20. The composition of any of paragraphs 16-19, wherein the glycosylated diterpene glycoside is O-glucoside, C-glucoside, glucose ester or methylene C-glucoside.

21. The composition of any of paragraphs 16-20, wherein the glycosylated diterpene glycoside comprises a sugar attached to a steviol or isosteviol aglycone according to the conjugated junctions listed in Table 1.

22. The composition of any of paragraphs 16-21, wherein the glycosylated diterpenoid glycoside is a glycosylated glycoside.

23. The composition of paragraph 22, wherein 1 to 20 glycosyl conjugates in the glycosylated glycoside are attached at one or more positions in the aglycone.

24. The composition of any of paragraphs 16-23, wherein the diterpene glycoside is a GRU, optionally the GRU is GRU10, GRU20, GRU30, GRU40, GRU50, GRU60, GRU70, GRU80 or GRU90.

25. The composition of paragraph 24, wherein the GRU is present in the composition at a level (w/w) of greater than 0, but less than 95%, less than 80%, less than 70%, less than 50%, less than 30%, less than 20%, less than 10%, less than 5%, less than 1%, less than 0.5%, or less than 0.1%.

26. The composition of paragraph 24, wherein the GRU comprises monoglycosylated rubusoside, bisglycosylated rubusoside, or trisglycosylated rubusoside, in a total amount of at least 0.1%, at least 0.5%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, at least 70%, at least 90%, or at least 95%.

27. The composition of paragraph 1 wherein the one or more products are selected from the group consisting of GSTC, GSTE, GSU and combinations thereof.

28. The composition of paragraph 27, wherein the one or more products comprise at least one GSTE.

29. The composition of paragraph 28, wherein the at least one GSTE comprises a GRU, optionally the GRU is selected from the group consisting of GRU10, GRU20, GRU30, GRU40, GRU50, GRU60, GRU70, GRU80, and GRU90.

30. The composition of paragraph 29, wherein the composition comprises monoglycosylated rubusoside in a total amount of at least 0.1%, at least 0.5%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, at least 70%, at least 90% or at least 95%.

31. The composition of paragraph 29, wherein the composition comprises mono-and di-glycosylated rubusoside in a total amount of at least 0.1%, at least 0.5%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, at least 70%, at least 90% or at least 95%.

32. The composition of paragraph 29, wherein the composition comprises mono-, di-and tri-glycosylated rubusoside in a total amount of at least 0.1%, at least 0.5%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, at least 70%, at least 90% or at least 95%.

33. The composition of paragraph 29, wherein the composition comprises mono-, di-, tri-and tetra-glycosylated rubusoside in a total amount of at least 0.1%, at least 0.5%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, at least 70%, at least 90% or at least 95%.

34. The composition of paragraph 29, wherein the composition comprises mono-, di-, tri-, tetra-and pentaglycosylated rubusoside in a total amount of at least 0.1%, at least 0.5%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, at least 70%, at least 90% or at least 95%.

35. The composition of paragraph 29, wherein the composition comprises pentaglycosylated rubusoside in a total amount greater than 0 but less than 95%, less than 80%, less than 70%, less than 50%, less than 30%, less than 20%, less than 10%, less than 5%, less than 1%, less than 0.5%, or less than 0.1%.

36. The composition of paragraph 29, wherein the composition comprises the total content of tetra-and pentaglycosylated rubusoside is greater than 0, but less than 95%, less than 80%, less than 70%, less than 50%, less than 30%, less than 20%, less than 10%, less than 5%, less than 1%, less than 0.5%, or less than 0.1%.

37. The composition of paragraph 29, wherein the composition comprises tri-, tetra-and pentaglycosylated rubusoside in a total amount greater than 0 but less than 95%, less than 80%, less than 70%, less than 50%, less than 30%, less than 20%, less than 10%, less than 5%, less than 1%, less than 0.5% or less than 0.1%.

38. The composition of paragraph 29, wherein the composition comprises di-, tri-, tetra-and pentaglycosylated rubusoside in a total amount greater than 0 but less than 95%, less than 80%, less than 70%, less than 50%, less than 30%, less than 20%, less than 10%, less than 5%, less than 1%, less than 0.5% or less than 0.1%.

39. The composition of paragraph 29, wherein the GRU is present in the composition in an amount greater than 0, but less than 95%, less than 80%, less than 70%, less than 50%, less than 30%, less than 20%, less than 10%, less than 5%, less than 1%, less than 0.5%, or less than 0.1%.

40. The composition of any of paragraphs 28-39, wherein the composition comprises the glycosylated diterpene-rich in an amount of 40-90wt% of the composition.

41. The composition of paragraph 26, wherein the glycosylated diterpenoid glycosides are GRUs.

42. The composition of any of paragraphs 1-41 wherein the one or more ST derived products are selected from the group consisting of RU-MRP, GRU-MRP, ST-MRP, SU-MRP, GSU-MRP, and any combination thereof.

43. The composition of any paragraphs 1-42, wherein it further comprises one or more GSG-MRPs comprising at least one MRP selected from the group consisting of GSG-MRP-FTA, GSG-MRP-TN, GSG-MRP-CA, GSG-MRP-HO and GSG-MRP-TA.

44. The composition of any of paragraphs 1-43, further comprising one or more flavoring agents selected from the group consisting of oil phase flavoring agents, aqueous phase flavoring agents, fruit juice concentrate, oil phase flavor fractions, crude extracts, flavoring agents or flavor derivatives derived from plant sources, flavoring agents or flavors derived from animal sources, or derivatives thereof.

45. The composition of paragraph 44, wherein the one or more flavoring agents are selected from the group consisting of: lemon juice concentrate, orange juice volatile concentrate, citrus juice volatile concentrate, cucumber juice volatile concentrate aroma, lime juice concentrate, waxberry or blueberry juice volatile concentrate, cranberry juice volatile concentrate, pineapple juice volatile concentrate, peach juice volatile concentrate, mango juice volatile concentrate, banana paste volatile concentrate, coconut juice volatile concentrate, litchi juice volatile concentrate, grape fruit volatile concentrate, grapefruit volatile concentrate, ginger juice volatile concentrate, ginseng juice volatile concentrate, pear juice volatile concentrate, pomegranate juice volatile concentrate, jasmine water extract volatile concentrate, cocoa juice volatile concentrate, tea volatile concentrate, coffee volatile concentrate, peppermint volatile concentrate.

46. The composition of paragraph 44 or 45 wherein the one or more flavoring agents are extracted from fruit or berry juice.

47. The composition of any of paragraphs 44-46, wherein the one or more flavoring agents are selected from the group consisting of: a macadamia lactone cortex cinnamomi japonici extract, a hydrolyzed product from cheese, butter, milk fat, casein or salt thereof, and a vanilla extract.

48. The composition of any of paragraphs 44-47, wherein the one or more flavoring agents in the composition comprise one or more selected from the group consisting of: limonene, linalool, citronellol, citral, geraniol, bergamotene, terpineol, decanal, linalool acetate, caryophyllene, neryl acetate, perillaldehyde, thymol, methyl N-methyl anthranilate, alpha-sweet orange aldehyde, gamma-terpene, octanal.

49. The composition of any of paragraphs 44-48, wherein the content (w/w) of one or more flavoring agents in the composition is at least 0.1%, at least 0.5%, at least 1%, at least 2%, at least 2.5%, at least 5% or at least 10%, wherein optionally the one or more flavoring agents comprise one or more volatile materials.

50. The composition of any of paragraphs 1-49, wherein the composition further comprises one or more high intensity sweeteners.

51. The composition of paragraph 50, wherein the one or more high intensity sweeteners are selected from the group consisting of: acesulfame potassium, sucralose, saccharin, aspartame, stevia extract, stevioside, fructus Siraitiae Grosvenorii extract, mangiferin, folium hydrangeae strigosae extract, rubusoside enriched from folium hydrangeae strigosae or stevia rebaudiana, and Glycyrrhrizae radix extract.

52. The composition of any of paragraphs 1-51, wherein the composition further comprises one or more sweeteners or fibers selected from the group consisting of psicose, inulin, polydextrose, modified starch, erythritol.

53. The composition of any of paragraphs 1-52, wherein the composition further comprises one or more stevia-derived products selected from the group consisting of one or more SG's, one or more SG-MRP's, one or more SE-MRP's, one or more GSG-MRP's, one or more GSE-MRP's, and combinations thereof in Table B.

54. The composition of paragraph 53, wherein the weight ratio of sweet tea derived product to stevia derived product is 1:20 to 20:1.

55. The composition of any paragraphs 1-54, wherein the composition further comprises one or more compounds from tables 75-2 through 75-13.

56. The composition of any of paragraphs 1-55, further comprising: (1) A Maillard Reaction Product (MRP) composition formed from a reaction mixture comprising: (a) One or more reducing sugars having a free carbonyl group, and (b) one or more amine donors having a free amino group; and (2) one or more Sweet Tea (ST) derived products selected from the group consisting of: RU, GRU, STC, GSTC, STE, GSTE, SU and GSU, wherein the MRP composition is present in the sweetener composition in an amount of 0.1 to 99wt%.

57. A composition comprising one or more MRPs formed from a reaction mixture comprising: (a) One or more reducing sugars having a free carbonyl group, and (b) one or more amine donors having a free amino group; and (2) one or more Sweet Tea (ST) derivative products of stage 1, wherein the composition is present in the sweetener composition in an amount of 0.1 to 99% by weight.

58. The composition of paragraphs 56 or 57, wherein the reaction mixture further comprises one or more SG, SE, GSG or GSE described in table 2, wherein, optionally, the reaction mixture further comprises SG selected from RA20, RA40, RA50, RA60, RA80, RA90, RA95, RA97, RA98, RA99, RA99.5, RB8, RB10, RB15, RC15, RD6, STV60, STV90, RA75/RB15, RA90/RD7, RA80/RB10/RD6, and any combination thereof.

58. The composition of paragraphs 56 or 57 wherein the one or more amine donors comprise one or more of the following: primary amine compounds, secondary amine compounds, amino acids, proteins, peptides, yeast extracts or mixtures thereof.

59. The composition of paragraph 58, wherein the one or more amine donors comprise an amino acid selected from the group consisting of: alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, tyrosine, tryptophan, threonine and valine.

60. The composition of paragraph 58, wherein the one or more amine donors comprises thaumatin.

61. The composition of paragraph 58, wherein the one or more amine donors comprise amino acids and thaumatin.

62. The composition of any of paragraphs 56-61, wherein the one or more reducing sugars comprise monosaccharides, disaccharides, oligosaccharides, polysaccharides or combinations thereof.

63. The composition of paragraph 62, wherein the one or more reducing sugars comprise ribose, glucose, fructose, xylose, galactose, mannose, arabinose, xylose, rhamnose, rutinose, lactose, maltose, cellobiose, glucuronic acid, D-allose, D-pseudofructose, xylitol, allose, melezitose, D-tagatose, D-altrose, D-aldose, L-gulose, L-sorbose, D-tagatol, inulin, stachyose, ai Motang (emaltose), lactulose, cellular sugar, trobiose, aspergillus niger, sophorose, laminabiose, gentiobiose, drawing sugar, maltulose, panaxose, gentiobiose, melezitose, rutin or xylobiose.

64. The composition of paragraph 62, wherein the one or more reducing sugars are in the form of a fruit juice concentrate or fruit juice, optionally apple juice or pear juice.

65. The composition of paragraph 62, wherein the one or more reducing sugars comprise isomaltooligosaccharides, galactooligosaccharides, or fructooligosaccharides.

66. The composition of any of paragraphs 56-65, further comprising a GRU selected from the group consisting of GRU10, GRU20, GRU30, GRU40, GRU50, GRU60, GRU70, GRU80, GRU90, and any combination thereof.

67. The composition of any of paragraphs 56-65 further comprising one or more of SG, SE, GSG, GSE or a combination thereof as set forth in Table 2.

68. The composition of paragraph 66, comprising a SE selected from the group consisting of RA20, RA40, RA50, RA60, RA80, RA90, RA95, RA97, RA98, RA99, RA99.5, RB8, RB10, RB15, RC15, RD6, STV60, STV90, RA75/RB15, RA90/RD7, RA80/RB10/RD6, and any combination thereof.

69. The composition of paragraph 68 comprising a GSG formed from a SE selected from the group consisting of RA20, RA40, RA50, RA60, RA80, RA90, RA95, RA97, RA98, RA99, RA99.5, RB8, RB10, RB15, RC15, RD6, STV60, STV90, RA75/RB15, RA90/RD7, RA80/RB10/RD6, and any combination thereof.

70. The composition of any of paragraphs 56-69, further comprising one or more sweeteners selected from the group consisting of: sorbitol, xylitol, mannitol, sucralose, aspartame, acesulfame, neotame, erythritol, lo Han Guo extract, trehalose, raffinose, cellobiose, tagatose, inulin, N- [ N- [3- (3-hydroxy-3-methoxyphenyl) propyl ] -alpha-aspartyl ] -L-phenylalanine 1-methyl ester, glycyrrhizin, sodium cyclamate, brazzein, miraclein, curculin, betadine, ma Binling sweet protein, thaumatin, neohesperidin dihydrochalcone (NHDC), naringin dihydrochalcone, maltitol, ethyl maltitol, alide and combinations thereof.

71. The composition of any of paragraphs 56-69, further comprising one or more S-MRPs comprising at least one MRP selected from the group consisting of GSG-MRP-FTA, GSG-MRP-TN, GSG-MRP-CA, GSG-MRP-O, GSG-MRP-TA and any combination thereof.

72. The composition of any of paragraphs 56-71, wherein the MRP composition has a citrus, orange or caramel flavor.

73. The composition of any of paragraphs 1-72, wherein the composition comprises: (a) a glycosylated component selected from GRU, GSTE, GSU; (b) RU, STE, SU or SE corresponding to the glycosylated component in (a); and (c) an unreacted sugar donor or residue thereof, wherein the unreacted sugar donor or residue thereof is from a dextrin, and the content (wt/wt) of the unreacted sugar donor or residue thereof in the composition is greater than 0, but less than 15%, less than 10%, less than 5%, less than 4%, less than 3%, less than 2%, less than 1%, less than 0.5%, less than 0.1%, less than 0.05%, less than 0.01%, less than 100ppm, less than 10ppm, or less than 1ppm.

74. The composition of paragraph 73, wherein the unreacted sugar donor or residue thereof comprises dextrin, maltodextrin or a hydrolyzed product thereof.

75. A consumer product comprising any one of paragraphs 1-74 of the composition.

76. The consumer product of paragraph 75, wherein the composition is present in the consumer product in an amount (wt/wt) greater than 0, but less than 10000ppm, less than 5000ppm, less than 1000ppm, less than 500ppm, less than 100ppm, less than 50ppm, less than 10ppm, or less than 1ppm.

77. The consumer product of paragraph 75 or 76, wherein the consumer product is a beverage, food, or personal care product.

78. The consumable of any one of paragraphs 75-77, wherein the consumable is a beverage.

79. The consumable of any one of paragraphs 75-77, wherein the consumable is a food product.

80. The consumer product of any one of paragraphs 75-77, wherein the consumer product is a personal care product.

81. Any of paragraphs 75-80, wherein the consumable comprises one or more flavoring agents selected from the group consisting of: lemon juice concentrate, orange juice volatile concentrate, citrus juice volatile concentrate, cucumber juice volatile concentrate aroma, blood orange juice concentrate, lime juice concentrate, waxberry or blueberry juice volatile concentrate, cranberry juice volatile concentrate, pineapple juice volatile concentrate, peach juice volatile concentrate, mango juice volatile concentrate, banana paste volatile concentrate, coconut juice volatile concentrate, litchi juice volatile concentrate, grape fruit volatile concentrate, grapefruit volatile concentrate, ginger juice volatile concentrate, ginseng juice volatile concentrate, pear juice volatile concentrate, pomegranate juice volatile concentrate, jasmine water extract volatile concentrate, cocoa juice volatile concentrate, tea volatile concentrate, coffee volatile concentrate, peppermint volatile concentrate, wherein the content (wt/wt) of one or more flavoring agents in the consumer product is greater than 0 but less than 1000ppm, less than 100ppm, less than 10ppm, less than 1.5 ppm, less than 0ppm, or less than 1000 ppm.

82. Any of paragraphs 75-81, wherein the one or more flavoring agents in the composition comprise one or more selected from the group consisting of: limonene, linalool, citronellol, citral, geraniol, bergamotene, terpineol, decanal, linalyl acetate, caryophyllene, neryl acetate, perillaldehyde, thymol, methyl N-methyl anthranilate, alpha-sweet orange aldehyde, gamma-terpene, octanal, and combinations thereof.

83. Any of paragraphs 75-82, wherein the composition comprises at least one Sweet Tea (ST) derived product selected from the group consisting of RU, GRU, RU-MRP, GRU-MRP, STC, GSTC, STC-MRP, GSTC-MRP, STE, GSTE, STE-MRP, GSTE-MRP, SU, GSU, SU-MRP, and GSU-MRP, wherein the concentration of the at least one high intensity sweetener in the consumable is at least 1ppm, at least 10ppm, at least 100ppm, at least 200ppm, at least 300ppm, at least 500ppm, at least 1000ppm, or at least 10000ppm.

84. A method of improving the sensory profile of a beverage comprising adding to the beverage any of paragraphs 75-83 in an amount sufficient to improve one or more of the organoleptic properties described in example 5.

85. The method of paragraph 84, wherein adding the composition increases juice strength, mouthfeel, flavor, and/or overall preference; and/or the addition of the composition reduces bitter aftertaste, sweet aftertaste, and/or metallic aftertaste.

86. The method of paragraph 84 or 85, wherein the composition is selected from the group consisting of GTRU20, GTRU20-MRP-HO, GRU40-MRP-FTA, GRU40-MRP-CA, GRU90-MRP-TA, GRU-MRP-CA, GRU-MRP-FTA, or combinations thereof.

87. A method of improving the sensory profile of a natural sweetener comprising adding to the natural sweetener any of paragraphs 75-83 in an amount sufficient to improve one or more of the sensory evaluation characteristics described in example 5.

88. The method of paragraph 87, wherein adding the composition increases juice strength, mouthfeel, flavor, and/or overall preference; and/or the addition of the composition reduces bitter aftertaste, sweet aftertaste, and/or metallic aftertaste.

89. The method of paragraph 87 or 88, wherein the composition is selected from the group consisting of GTRU20, GTRU20-MRP-HO, GRU40-MRP-FTA, GRU40-MRP-CA, GRU90-MRP-TA, GRU-MRP-CA, GRU-MRP-FTA, or combinations thereof.

90. A method of replacing sugar in a beverage to maintain or improve its taste profile relative to an unmodified beverage, comprising adding any of the compositions of paragraphs 75-83 to a reduced-sugar beverage to produce an improved beverage, wherein the amount of the composition added to the reduced-sugar beverage is sufficient to maintain or improve its taste profile relative to the unmodified beverage.

91. The method of paragraph 90, wherein the composition comprises RU20, GTRU20-MRP-CA, GTRU20-MRP-HO, GRU90-MRP-TA, GRU90-MRP-FTA, GRU90-MRP-CA, GRU90-MRP-HO, GRU40-MRP-CA, GRU40-MRP-FTA, GRU10-MRP-CA, GRU10-MRP-FTA, or a combination thereof.

92. A method of improving the sensory profile of a natural sweetener comprising adding to the natural sweetener any of paragraphs 75-83 in an amount sufficient to improve one or more of the sensory evaluation characteristics described in example 5.

93. The method of paragraph 92, wherein adding the composition increases juice strength, mouthfeel, flavor, and/or overall preference; and/or the addition of the composition reduces bitter aftertaste, sweet aftertaste, and/or metallic aftertaste.

94. The method of paragraph 92 or 93, wherein the composition comprises GTRU20, GTRU20-MRP-HO, GRU40-MRP-FTA, GRU40-MRP-CA, GRU90-MRP-TA, GRU-MRP-CA, GRU-MRP-FTA, or a combination thereof.

94. The method of any of paragraphs 92-94, wherein the natural sweetener is sucralose, acesulfame k, RA97, RM, RD, RM/RD mixture, RM/RD/RA mixture, thaumatin, allose, polydextrose, lo Han Guo extract, GSG-MRP-CA, or a combination thereof.

95. A method of improving the sensory profile of a food product comprising adding to the food product any of paragraphs 75-83 of the composition in an amount sufficient to improve one or more of the organoleptic properties described in example 5.

96. The method of paragraph 95, wherein the composition is added to improve the mouthfeel, flavor, and/or overall preference of the food product.

97. The method of paragraph 95 or 96, wherein the food product is selected from the group consisting of yogurt sauce, balsam olive oil, aromatic vinegar, egg salad dressing, tuna salad dressing, chicken dressing, kimchi, beet salad, mushroom, tomato sauce, stewed beef, spicy beef powder, vegetable macaroni soup, tomato cream soup, vegetable soup, garlic cream soup, broccoli cream soup, and mushroom soup.

98. The method of paragraph 95 or 96, wherein the food product is a dairy product, optionally the dairy product is yogurt, whole milk, cheese, or soy milk.

99. The method of any paragraphs 96-98, wherein the composition is selected from the group consisting of GRU20-MRP-C A, GTRU20-MRP-CA, GTRU20-MRP-TA, GTRU20-MRP-HO, GRU 90-MRP-CA, GRU90-MRP-TA, GRU90-MRP-HO, GRU90-MRP-F TA.

100. A method of improving the perception of flavor in a consumer product by adding to the consumer product any of the compositions of paragraphs 75-83 in an amount sufficient to expedite the identification of flavor.

101. A method for improving the solubility and bioavailability of a natural sweetener by adding to the natural sweetener any of the compositions of paragraphs 75-83 in an amount sufficient to improve the solubility and bioavailability of the natural sweetener.

102. A stevia composition comprising rubusoside and one or more of rebaudioside a, stevioside, and rubusoside.

103. The stevia composition of paragraph 102, wherein the amount of rubusoside is greater than 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95 or 99 weight percent.

104. The stevia composition of paragraph 102 or 103, comprising rebaudioside A.

105. The stevia composition of paragraph 104, wherein the rebaudioside a content is greater than 1wt%, 5wt%, 10wt%, 20wt%, 30wt%, 40wt%, 50wt%, 60wt%, 70wt%, 80wt%, 90wt%, 95wt% or 99wt%.

106. The stevia composition of paragraph 102 or 103, comprising stevioside.

107. The stevia composition of paragraph 106, wherein the stevioside content is less than 50wt%, 40wt%, 30wt%, 10wt%, 5wt%, 1wt% or 0.1wt%.

108. The stevia composition of paragraph 102 or 103, comprising rubusoside.

109. The stevia composition of paragraph 108, wherein the rubusoside is selected from the group consisting of rubusoside B, rubusoside C1, rubusoside D2, rubusoside E, rubusoside F, rubusoside G, rubusoside H, rubusoside I, rubusoside J, and combinations thereof.

110. The stevia composition of paragraph 109, wherein the total amount of rubusoside is less than 99wt%, 90wt%, 80wt%, 70wt%, 60wt%, 50wt%, 40wt%, 30wt%, 20wt%, 10wt%, 5wt% or 1wt%.

111. The stevia composition of paragraph 104 or 105, comprising stevioside.

112. The stevia composition of paragraph 111, wherein the stevioside content is less than 50wt%, 40wt%, 30wt%, 10wt%, 5wt%, 1wt% or 0.1wt%.

113. The stevia composition of paragraph 104 or 105, comprising rubusoside.

114. The stevia composition of paragraph 113, wherein the rubusoside is selected from the group consisting of rubusoside B, rubusoside C1, rubusoside D2, rubusoside E, rubusoside F, rubusoside G, rubusoside H, rubusoside I, rubusoside J, and combinations thereof.

115. The stevia composition of paragraphs 113 or 114, wherein the total amount of rubusoside is less than 99wt%, 90wt%, 80wt%, 70wt%, 60wt%, 50wt%, 40wt%, 30wt%, 20wt%, 10wt%, 5wt% or 1wt%.

116. The stevia composition of paragraph 108 or 109, comprising stevioside.

117. The stevia composition of paragraph 116, wherein the stevioside content is less than 50wt%, 40wt%, 30wt%, 10wt%, 5wt%, 1wt% or 0.1wt%.

118. The stevia composition of paragraphs 111 or 112, comprising rubusoside.

119. The stevia composition of paragraph 118, wherein the rubusoside is selected from the group consisting of rubusoside B, rubusoside C1, rubusoside D2, rubusoside E, rubusoside F, rubusoside G, rubusoside H, rubusoside I, rubusoside J, and combinations thereof.

120. The stevia composition of paragraph 119, wherein the total amount of rubusoside is less than 99wt%, 90wt%, 80wt%, 70wt%, 60wt%, 50wt%, 40wt%, 30wt%, 20wt%, 10wt%, 5wt% or 1wt%.

121. The stevia composition of any paragraphs 102-120, comprising a glycosylated product of rubusoside, rebaudioside A, stevioside, or rubusoside.

122. The stevia composition of any paragraphs 102-121, comprising an MRP product formed from rubusoside, rebaudioside A, stevioside, rubusoside, glycosylated rebaudioside A, glycosylated stevioside, glycosylated rubusoside, or a combination thereof.

123. A method of enhancing the umami taste in a consumer product comprising adding to the consumer product any of the compositions of paragraphs 1-56.

124. A method of increasing the salty taste in a consumer product comprising adding to the consumer product any of the compositions of paragraphs 1-56.

Examples

EXAMPLE 1 production of 20% of treated Rubus Corchorifolius glycoside

Materials: rubusoside 20% (Gui Linlai strain Biotech Co., ltd., RU content 20.68%, batch number STL 02-151005), caO (national pharmaceutical Co., ltd.).

The process comprises the following steps:

i) 20g of rubusoside 20% are dissolved in 170ml of deionized water and stirred for 2 hours at 69 ℃.

ii) 60mL of 0.1mol/L CaO was added to the solution of i) above and stirred at 69℃for 30 minutes.

iii) The solution ii) above was incubated at room temperature for 30 minutes and then centrifuged at 4000rpm for 10 minutes.

iv) the pH of the supernatant of iii) above was adjusted to about 5.3, and then centrifuged at 4000rpm for 10 minutes.

v) the solution from iv) was treated with a cation exchange resin (Seiyan blue dawn technology New material Co., ltd.).

vi) spray drying the solution from (v) to give 10g of TRU20 as a white powder.

EXAMPLE 2 preparation of glycosylated TRU20% (GTRU 20)

A glycosylation reaction product composition was prepared from 20% rubusoside (product of example 1, TRU 20) according to the following method:

i) 15g of tapioca dextrin (BAOLIBAO Bio Inc.) was dissolved in 45ml of deionized water.

ii) 15 grams TRU20 (product of example 1) was added to the liquefied dextrin to form a mixture.

iii) To this mixture, 0.75ml of CGTase (Amano Enzyme, inc) and 15ml of deionized water were added, and incubated at 69℃for 20 hours to glycosylate TRU20 with glucose molecules derived from tapioca dextrin.

iv) the reaction mixture of iii) was heated to 85 ℃ and maintained at temperature for 10 minutes to inactivate the cgtase, then removed by filtration.

v) the resulting solution of Glycosylated Rubusoside (GRU), residual RU and dextrin was decolorized and spray dried to give 25g of GTRU20 as a white powder (residual RU 1.15 wt%).

EXAMPLE 3 preparation of flavor glycosylated Rubbish glycoside 20% from GTRU20, alanine and xylose (GTRU 20-MRP-CA)

GTRU20: the product of example 2.

10g of GTRU20, 1.67g of alanine and 5g of xylose were mixed. The ratio of xylose to alanine was 3:1, and the ratio of gtru20 to the mixture of xylose and alanine was 1.5:1. The resulting mixture was dissolved in 50g of pure water without adjusting the pH. The resulting solution was then heated at about 100 ℃ for 2 hours. When the reaction was completed, the reaction mixture was filtered through filter paper, and the filtrate was dried with a spray dryer. The resulting composition contained 12.5g of GTRU20-MRP-CA as an off-white powder.

EXAMPLE 4 preparation of flavor glycosylated Rubbish glycoside 20% from GTRU20, phenylalanine and xylose (GTRU 20-MRP-HO)

GTRU20: the product of example 2.

10 grams of GTRU20, 1 gram of phenylalanine and 2 grams of xylose were mixed. Wherein the ratio of xylose to phenylalanine is 2:1, and the ratio of GTRU20 to the mixture of xylose and phenylalanine is 10:3. The resulting mixture was then dissolved in 45g of pure water without adjusting the pH. The resulting solution was then heated at about 100 ℃ for 1 hour. When the reaction was complete, the solution was filtered through filter paper and the filtrate was dried with a spray dryer. The resulting composition contained 9.6g of GTRU20-MRP-HO as an off-white powder.

Example 5. Sensory evaluation method and its use in evaluating sweetness and Overall preference for RU20, GTRU20-MRP-CA and GTRU20-MRP-HO in examples 1-4

The products in the following examples were evaluated by the following methods.

Sensory evaluation method:

the product was evaluated in terms of mouthfeel, bitterness, bitter aftertaste, sweet aftertaste, metallic aftertaste, and overall preference.

The samples were evaluated by a panel of 6 trained testers and given 1-5 points according to the following criteria. The average score of the panelists was taken as the score for each factor.

In terms of mouthfeel, one factor was evaluated: thick taste (kokumi).

1) Level of thick taste

Evaluation criteria: a5% sucrose solution was prepared with neutral water. The solution was used as a standard solution, and the taste thickness was set to 5.

A250 ppm solution of RA (available from Sweet Green Fields) was formulated with neutral water. This solution was used as a standard solution, and the thickness was set to 1.

An appropriate amount of yeast extract (available from Leiber, inc., 44400P-145) was dissolved in 250ppm of aqueous RA97 to make the resulting solution consistent with a standard solution (5% sucrose) having a body taste of 5. Through an evaluation by a panel of 6 testers, it was determined that a solution of 100ppm of this yeast extract dissolved in 250ppm of RA97 had a substantially identical taste profile to a 5% sucrose solution. Thus, the criteria for determining the thickness of the flavor are as follows:

TABLE 5-1 evaluation test criteria for taste thickness

The evaluation method comprises the following steps:

the sample to be evaluated was dissolved in neutral deionized water. The tester placed 20-30mL of the evaluation solution into the inlet. After 5 seconds, the evaluation solution was discharged. After the rinsing step with water, a standard solution was taken. If the body taste is similar, the body taste of the sample solution can be determined to be the body taste value of the standard solution. Otherwise, other standard solutions must be used for retrying until the body taste value is determined.

2) Degree of bitter

Quinine (99% purity) concentration of 10 ^-8 -10 ^-4 The bitterness standard of mol/L and the specific bitterness scoring standard are shown in the table below.

TABLE 5-2 evaluation test criteria for bitterness

The sample to be evaluated was dissolved in neutral deionized water. The tester placed 20-30mL of the evaluation solution into the inlet. After 5 seconds, the sample was discharged. After the rinsing step with water, the standard solution was tasted. If the bitterness is similar, the bitterness of the sample can be determined as the bitterness value of the standard solution. Otherwise, the standard solution is taken for retrying until the bitterness value is determined.

3) Bitter aftertaste

The sample to be evaluated was dissolved in neutral deionized water. The tester placed 20-30mL of the evaluation solution into the inlet, started the time counting, and recorded the bitterness start time and peak time. The measurement solution was then discharged. Recording was continued for a period of time until the bitter taste had completely disappeared. The time at which the bitter taste completely disappeared was compared with the time in the table below to determine the bitter aftertaste value.

TABLE 5-3 evaluation test criteria for bitter aftertaste

Time for complete disappearance of bitter taste	＜20s	20-30s	30-40s	40-50s	＞50s
						Bitter aftertaste fraction	1	2	3	4	5

4) Sweet aftertaste

The sample to be evaluated was dissolved in neutral deionized water. The tester placed 20-30mL of the evaluation solution into the inlet, started the timing, and recorded the sweetness onset time and peak time. The measurement solution was then discharged. Recording time was continued until the sweetness was completely lost. The time to complete disappearance of sweetness was compared to the time in the table below to determine the sweetness linger value.

TABLE 5-4 evaluation test criteria for sweet aftertaste

Sweet tasteTime to complete disappearance	＜20s	20-30s	30-40s	40-50s	＞50s
						Sweet aftertaste score	1	2	3	4	5

5) Metallic aftertaste

Sucralose (available from Anhui Jinhe Utility Co., ltd., lot number 201810013) was used as a standard control. Specific metal aftertaste scoring criteria are shown in the following table.

TABLE 5-5 Metal aftertaste evaluation test criteria

Sucralose concentration Range	＜50ppm	50-100ppm	100-150ppm	150-200ppm	＞200ppm
						Metal aftertaste fraction	1	2	3	4	5

The sample to be evaluated was dissolved in neutral deionized water. The tester placed 20-30mL of the evaluation solution into the inlet. After 5 seconds the solution was discharged. The standard solution was tasted after the rinsing step with water. If the metal aftertaste is similar, determining the metal aftertaste of the sample as the metal aftertaste score of the standard solution, otherwise, taking the standard solution sample again for tasting until the metal aftertaste score is determined.

6) Overall preference degree

Overall preference refers to the overall impact of the sample. The sample to be evaluated was dissolved in neutral deionized water. The tester placed 20-30mL of the evaluation solution into the mouth and evaluated the overall impact based on its body taste, bitterness, bitter aftertaste, sweet aftertaste, metallic aftertaste. The test liquid is then discharged. The score is 1-5, indicating very dislike, general, like, very like.

7) Sucrose equivalent

The term "sucrose equivalent" or "SugarE" refers to the amount of non-sucrose sweetener required to provide a given percentage of sucrose in the same solution.

Evaluation criteria for SugarE in tables 5-6.

The evaluation method comprises the following steps: the sample to be evaluated was dissolved in neutral deionized water. The tester placed 20-30mL of the evaluation solution into the inlet. After 5 seconds, the solution was discharged. After the rinsing step with water, a standard solution was taken. If the SugarE degree is similar, the SugarE degree of the sample solution can be determined to be the SugarE degree value of the standard solution. Otherwise, other standard solutions need to be used for retrying until the SugarE degree value is determined.

8) Time intensity profile

The evaluation method comprises the following steps: everyone in the test panel has to drink a sample solution of a prescribed concentration. During the test, all people use a clock. They must record the time of occurrence (onset, maximum sweetness, onset of aftertaste, and end of aftertaste) at 4 specific points of the temporal intensity profile. The results were recorded and plotted and the average calculated from at least 6 individual testers. Fig. 1 is a schematic view of a time intensity profile.

9) Starch taste

Maltodextrin (available from Bolibao biosciences) was used as a standard reference. Specific starch taste scoring criteria are shown in the table below.

Tables 5-7 starch taste evaluation test criteria

Maltodextrin concentration range	＜0.5％	0.5％-1％	1％-2％	2％-3％	＞3％
						Starch taste fraction	1	2	3	4	5

The sample to be evaluated was dissolved in neutral deionized water. The tester placed 20-30mL of the evaluation solution into the inlet. After 5 seconds, the solution was discharged. After the rinsing step with water, the standard solution was tasted. And if the starch tastes are similar, determining that the starch taste of the sample is the starch taste fraction of the standard solution, otherwise, taking other standard solution samples for tasting again until the starch taste fraction is determined.

Preparing a sample solution:

RU20, GTRU20-MRP-CA and GTRU20-MRP-HO of examples 1-4 were weighed and mixed uniformly, respectively, according to the weights shown in tables 5-8, 5-9, 5-10 and 5-11; dissolving in 100ml of pure water; and evaluating and testing sweetness and overall preference.

Tables 5-8 RU20 sample compositions

Table 5-9.GTRU20 sample compositions

Table 5-10.GTRU20-MRP-CA sample composition

Table 5-11.GTRU20-MRP-HO sample composition

The solution was evaluated for the sugar equivalent and overall preference (overall preference score above 4 points indicated very good mouthfeel and overall preference score above 3 points indicated moderate mouthfeel) by the methods described above.

The results are shown in tables 5-12, 5-13, 5-14 and 5-15.

SugarE and overall preference evaluation of RU20, tables 5-12

Tables 5-13. SugarE and overall preference evaluation for GTRU20

Tables 5-14. SugarE and overall preference evaluation for GTRU20-MRP-CA

TABLE 5-15 SugarE and overall preference evaluation for GTRU20-MRP-HO

Data analysis: different concentrations of SugarE for RU20, GTRU20-MRP-CA and GTRU20-MRP-HO in this example are shown in FIGS. 2A-2D.

The overall preference for RU20, GTRU20-MRP-CA and GTRU20-MRP-HO for different SugarE in this embodiment is shown in FIG. 2E.

Conclusion: as shown in fig. 2E, the taste of RU20 is unpalatable even at low survre levels. However, when modified by glycosylation, the taste is improved. Its taste can be increased to 1% of the SugarE by a palatable SugarE. When further modified by glycosylation/maillard reactions, the taste is further improved. The palatable taste of the SugarE was increased to 2.8% and 4% respectively. This example shows that the overall preference of RU20 can be improved by glycosylation or glycosylation/maillard reactions, especially glycosylation/maillard reactions.

Example 6 evaluation of taste Profile of RU20, GTRU20-MRP-CA and GTRU20-MRP-HO in 40% sugar-reducing System

Materials: RU20, gui Linlai strain biotechnology, inc. RU20 content 20.68%; batch number STL02-151005; GTRU20, product of example 2; GTRU20-MRP-CA, product of example 3; GTRU20-MRP-HO, product of example 4.

Preparing a sample solution: RU20, GTRU20-MRP-CA, GTRU20-MRP-HO and GTRU20-MRP-HO were mixed with a 6% sugar solution in parts by weight as shown in Table 6-1 below.

The samples in the following examples were evaluated according to the method of example 5. Each panelist was asked to evaluate their own preferences in terms of flavor, sweetness aftertaste, mouthfeel, bitterness aftertaste, and overall preference. The taste, the aftertaste of sweetness, the bitterness, the aftertaste of bitterness and the overall taste were evaluated based on 10% of sugare based on the sweetness of the same, according to the sensory evaluation method. The evaluation results are shown in Table 6-2.

TABLE 6-1 sample compositions

Evaluation: TABLE 6 RU20, GTRU20-MRP-CA and GTRU20-MRP-HO in 2.6% sugar solution

Conclusion: in 40% sugarless systems, the bitter and bitter aftertastes of GTRU20, GTRU20-MRP-CA and GTRU20-MRP-HO were significantly reduced compared to RU 20. In addition, it has been found that GTRU20-MRP-CA and GTRU20-MRP-HO provide a significantly pleasing flavor. The results further demonstrate that the mouthfeel of RU20 can be significantly improved by glycosylation after purification. In addition, when glycosylated RU20 was seasoned by maillard reaction, it was found that the taste profile thereof was further improved in good mouthfeel and pleasant taste.

EXAMPLE 7 preparation of glycosylated rubusoside 90% from rubusoside 90% (GRU 90)

The glycosylation reaction product was prepared from rubusoside 90% as follows.

Rubusoside 90% (available from EPC Natural products Co., ltd. RU content is 92.8%, batch number is batch number EPC-238-34-03)

i) 15 g of tapioca dextrin are dissolved in 45 ml of deionized water.

ii) 15 g of rubusoside 90% are added to the liquefied dextrin.

iii) 0.75ml CGTase and 15ml deionized water were added to the mixture of ii) and incubated at 69℃for 20 hours to glycosylate the RU90 composition via the tapioca dextrin-derived glucose molecules.

iv) the reaction mixture was heated to 85 ℃ for 10 minutes to inactivate the cgtase and then removed by filtration.

v) the solution of GRU90, residual RU and dextrin obtained was decolorized and spray dried to give 25g of GRU90 as a white powder (residual RU content 12.16%).

Example 8 preparation of sugar-like flavored Maillard reaction products (GRU 90-MRP-TA) from GRU90, glutamic acid and galactose.

GRU90: the product of example 7.

10 g GRU90, 0.83 g galactose and 0.27 g glutamic acid were mixed. The ratio of galactose to glutamic acid was 3:1, and the ratio of GRU90 to the mixture of galactose and glutamic acid was 10:1. The resulting mixture was dissolved in 35g of pure water without adjusting the pH (pH about 5). The solution was then heated at about 100 ℃ for 1.5 hours. When the reaction was complete, the solution was filtered through filter paper and the filtrate was dried with a spray dryer to give about 8.2 g of GRU90-MRP-TA as an off-white powder.

EXAMPLE 9 preparation of caramel Maillard reaction product from GRU90, alanine and xylose (GRU 90-MRP-CA)

GRU90: the product of example 7.

10 grams of GRU90, 1.67 grams of alanine, and 5 grams of xylose were mixed. Wherein the ratio of xylose to alanine is 3:1, and the ratio of GRU90 to the mixture of xylose and alanine is 1.5:1. The resulting mixture was dissolved in 50g of pure water without adjusting the pH. The resulting solution was heated at about 100 ℃ for 2 hours. When the reaction was completed, the solution was filtered through filter paper, and the filtrate was dried with a spray dryer, thereby obtaining about 13 g of GRU90-MRP-CA as an off-white powder.

EXAMPLE 10 preparation of Honey-flavored glycosylated rubusoside 90% from GRU90, phenylalanine and xylose (GRU 90-MRP-HO)

GRU90: the product of example 7.

10 grams of GRU90, 1 gram of phenylalanine, and 2 grams of xylose were mixed. Wherein the ratio of xylose to phenylalanine is 2:1, and the ratio of GRU90 to the mixture of xylose and phenylalanine is 10:3. The resulting mixture was dissolved in 45g of pure water without adjusting the pH. The solution was then heated at about 100 ℃ for 1 hour. When the reaction was complete, the solution was filtered through filter paper and the filtrate was dried with a spray dryer to give about 9 g of GRU90-MRP-HO as an off-white powder.

EXAMPLE 11 sensory evaluation and taste Profile of RU90, GRU90-MRP-TA, GRU90-MRP-CA and GRU90-MRP-HO in 60% sugar-reducing System

Materials: RU90, available from EPC natural products limited, the RU90 content being 92.8%; GRU90, product of example 7; GRU90-MRP-TA, product of example 8; GRU90-MRP-CA, product of example 9; GRU90-MRP-HO, product of example 10.

The method comprises the following steps: RU90, GRU90-MRP-TA, GRU90-MRP-CA and GRU90-MRP-HO and 4% SugarE sugar solutions were mixed according to the weights shown in Table 11-1 in this example. Each sample was evaluated according to the sensory evaluation method described above in example 5. For each sensory standard, the average value of the test panel was recorded as the evaluation test result, and the results are shown in Table 11-2. The sensory evaluation method was used to evaluate the mouthfeel and taste profile based on the sweetness equivalent, 10% of sugare. The evaluation results are shown in Table 11-2 and Table 11-3.

TABLE 11-1 test sample compositions

TABLE 11 evaluation of RU90, GRU90 and GRU90-MRP-TA in 4% sugar solution

Conclusion in 60% sugarless systems, GRU90-MRP-TA, GRU90-MRP-CA and GRU90-MRP-HO exhibited significant bitterness and bitterness aftertaste reduction compared to RU 90. In addition, GRU90-MRP-TA, GRU90-MRP-CA and GRU90-MRP-HO provide a significantly pleasing taste, contributing to improved satiety. The sweet aftertaste of GRU90-MRP-TA, GRU90-MRP-CA and GRU90-MRP-HO products is significantly reduced as compared to RU 90. In summary, GRU90-MRP-TA, GRU90-MRP-CA and GRU90-MRP-HO provide a significantly more pleasant mouthfeel than RU90, and significantly increase overall preference.

Example 12 gtru20 improves the taste and mouthfeel of sucralose mixed therewith.

The process comprises the following steps: GTRU20 and sucralose (available from Anhui Jinhe industries, inc., lot 201810013) were weighed according to the weights shown in Table 12-1 and mixed uniformly, dissolved in 100ml of purified water, and subjected to the sensory evaluation test described in example 5.

TABLE 12-1 test sample compositions

Evaluation: in this example, several mixtures of GTRU20 and sucralose are formed by mixing. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as the evaluation result data, and the results are shown in table 12-2. The taste profile of the mixture is as follows. In these evaluations, the concentration of sucralose in the sample solution was the same and was 150ppm, according to the sensory evaluation method.

TABLE 12-2 sensory evaluation results

Data analysis: the relationship between the sensory evaluation results and the ratio of sucralose to GTRU20 in this example is shown in fig. 3A. The relationship between overall preference results and the ratio of sucralose to GTRU20 in this example is shown in fig. 3B.

Conclusion: the results indicate that GTRU20 can significantly improve the mouthfeel of sucralose, reduce the aftertaste of sweetness, and reduce the metallic aftertaste. This effect was observed in all ratios of sucralose to GTRU20 tested (from 10:1 to 10:100). This effect can be extended to a ratio range of 99:1 to 1:99 between sucralose and GTRU 20. This example shows that GTRU20 can improve the taste profile, flavor intensity and mouthfeel of artificial sweeteners such as sucralose. This effect can be generalized to all artificial sweeteners.

Example 13 gtru20 improves the taste and mouthfeel of RA 97.

The process comprises the following steps: GTRU20 and RA97 (available from Sweet Green Fields company, content 97.15%, lot number 3050123) were weighed according to the weight shown in Table 13-1 and mixed homogeneously, dissolved in 100ml of pure water, and subjected to sensory evaluation test.

TABLE 13-1 test sample compositions

Experiment: in this example, several mixtures of RA97 and GTRU20 are mixed to form. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as evaluation result data. The taste profile of the mixture is shown in Table 13-2. In these evaluations, the concentration of RA97 in the sample solution was the same and was 200ppm, according to the sensory evaluation method.

TABLE 13-2 sensory evaluation results

Data analysis: the relationship between the sensory evaluation results and the ratio of RA97 and GTRU20 in this example is shown in fig. 4A.

The relationship between the overall preference result and the ratio of RA97 and GTRU20 in this embodiment is shown in fig. 4B.

Conclusion: the results indicate that GTRU20 can significantly improve the mouthfeel of RA97, reducing sweet aftertaste and bitter taste. This effect was observed in all ratios of RA97 to GTRU20 tested (from 10:1 to 10:100). This effect can be extended to a ratio range of 99:1 to 1:99 between RA97 and GTRU 20. This example shows that GTRU20 can improve the taste and mouthfeel of natural sweeteners such as RA 97. This effect can be extended to all natural sweeteners.

EXAMPLE 14 GTRU20-MRP-HO improves taste and mouthfeel of acesulfame k

The process comprises the following steps: GTRU20-MRP-HO and acesulfame potassium (available from Peking perfume Co.) were weighed according to the weights shown in Table 14-1 and mixed homogeneously, dissolved in 100ml of pure water, and subjected to sensory evaluation test.

TABLE 14-1 test sample compositions

Experiment

In this example, several mixtures of GTRU20-MRP-HO and acesulfame potassium were formed by mixing. Each sample was evaluated according to the aforementioned sensory evaluation method in example 5, and the average score of the evaluation group was taken as evaluation result data. The taste profile of this mixture is shown in Table 14-2. In these evaluations, the concentration of acesulfame potassium in the sample solution was the same and was 200ppm according to the sensory evaluation method. The results are shown in Table 14-2.

TABLE 14-2 sensory evaluation results

Data analysis: the relationship between the sensory evaluation results and the proportions of acesulfame K and GTRU20-MRP-HO in this example is shown in FIG. 5A.

The relationship between overall preference results and the ratio of acesulfame k and GTRU20-MRP-HO in this example is shown in fig. 5B.

Conclusion: the result shows that the GTRU20-MRP-HO can obviously improve the taste of acesulfame potassium, reduce the aftertaste of sweetness and reduce the aftertaste and bitterness of metal. This effect was observed in all ratios of acesulfame k to GTRU20-MRP-HO tested (from 10:1 to 10:100). This effect can be extended to a ratio range of 99:1 to 1:99 between acesulfame potassium and GTRU 20-MRP-HO. This example demonstrates that GTRU20-MRP-HO can improve the taste and mouthfeel of artificial sweeteners such as acesulfame k. This effect can be generalized to all artificial sweeteners.

EXAMPLE 15 sweetness and overall preference of RU90, GRU90-MRP-TA, GRU90-MRP-CA and GRU90-MRP-HO

RU90, GRU90-MRP-TA, GRU90-MRP-CA and GRU90-MRP-HO of examples 7-10 were weighed and mixed uniformly according to the weights shown in tables 15-1, 15-2, 15-3 and 15-4; dissolving in 100ml of pure water; and evaluating and testing sweetness and overall preference.

Table 15-1 RU90 sample compositions

Table 15-2.GRU90 sample compositions

Table 15-3.GRU90-MRP-TA sample compositions

Table 15-4.GRU90-MRP-CA sample compositions

Table 15-5.GRU90-MRP-HO sample composition

The sugar equivalent and overall preference of the above solutions were evaluated by the method of example 5 above.

The results are shown in tables 15-6, 15-7, 15-8, 15-9 and 15-10.

Table 15-6. SugarE and overall preference evaluation of RU90

SugarE and overall preference evaluation of GRU90, table 15-7

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TABLE 15 SugarE and overall preference evaluation for GRU90-MRP-TA

TABLE 15-9 SugarE and overall preference evaluation of GRU90-MRP-CA

TABLE 15 SugarE and overall preference evaluation for GRU90-MRP-HO

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Data analysis: sugarE evaluations of RU90, GRU90-MRP-TA, GRU90-MRP-CA and GTRU20-MRP-HO at different concentrations in this example are shown in FIGS. 6A-6E, respectively.

The overall preference scores for RU90, GRU90-MRP-TA, GRU90-MRP-CA and GTRU20-MRP-HO at different concentrations in this example are shown in fig. 6F.

Conclusion: as shown in fig. 6F, the acceptable taste of RU90 is as low as 2% sugare. However, the good taste of GRU90, GRU90-MRP-TA, GRU90-MRP-CA and GRU90-MRP-HO was increased to 4% SugarE, 6.5% SugarE, 6.2% SugarE and 7% SugarE, respectively. This example shows that the overall preference of RU90 can be improved by further modifications such as glycosylation or glycosylation/maillard reactions, in particular glycosylation/maillard reactions.

Example 16 gre 90 improves taste and mouthfeel of acesulfame k.

The process comprises the following steps: GRU90 (product of example 7) and acesulfame potassium (available from Peking fragrance Co.) were weighed and mixed uniformly in the amounts shown in Table 16-1, dissolved in 100ml of pure water, and subjected to a taste evaluation test.

TABLE 16-1 test sample compositions

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Experiment: in this example, several mixtures of GRU90 and acesulfame potassium were mixed to form. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as evaluation result data. The taste profile of the mixture is shown in Table 16-2. In these evaluations, the concentration of acesulfame potassium in the sample solution was the same and was 200ppm according to the sensory evaluation method.

TABLE 16-2 sensory evaluation results

Data analysis: the relationship between the sensory evaluation result and the ratio of acesulfame potassium to the GRU90 in this example is shown in fig. 7A. The relationship between the overall preference results and the ratio of acesulfame k to GRU90 in this example is shown in fig. 7B.

Conclusion: the results show that the GRU90 obviously improves the taste of acesulfame potassium, reduces the aftertaste of sweetness and reduces the aftertaste and bitterness of metal. This effect was observed in all ratios of acesulfame k to GRU90 tested (from 10:1 to 10:100). This effect can be extended to a ratio range of 99:1 to 1:99 between acesulfame potassium and GRU 90. This example shows that the GRU90 can improve the taste, flavor intensity, and mouthfeel of artificial sweeteners such as acesulfame k. Such effects can be generalized to all artificial sweeteners.

EXAMPLE 17 GRU90-MRP-TA improves the taste and mouthfeel of sucralose admixed therewith

The process comprises the following steps: GRU90-MRP-TA (product of example 8) and sucralose (available from Anhui Jinhe Utility Co., ltd., batch No. 201810013) were weighed and mixed uniformly according to the weight shown in Table 17-1, dissolved in 100ml of pure water, and subjected to a taste evaluation test.

TABLE 17-1 test sample compositions

Experiment: in this example, several mixtures of GRU90-MRP-TA and sucralose were combined. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as evaluation result data. The taste profile of the mixture is shown in Table 17-2. In these evaluations, the concentration of sucralose in the sample solution was the same and was 150ppm, according to the sensory evaluation method.

TABLE 17-2 sensory evaluation results

Data analysis: the relationship between the sensory evaluation results and the ratio of sucralose to GRU90-MRP-TA in this example is shown in FIG. 8A. The relationship between overall preference results and the ratio of sucralose to GRU90-MRP-TA in this example is shown in FIG. 8B.

Conclusion: the result shows that GRU90-MRP-TA can obviously improve the taste of the sucralose, and reduce the aftertaste of sweetness and metallic aftertaste. This effect was observed in all ratios of sucralose to GRU90-MRP-TA tested (from 10:1 to 10:100). This effect can be extended to a ratio range of 99:1 to 1:99 between sucralose and GRU90-MRP 90-TA. This example shows that GRU90-MRP-TA can improve the taste, flavor intensity and mouthfeel of artificial sweeteners such as sucralose. Such effects can be extended to all artificial sweeteners.

EXAMPLE 18 GRU90-MRP-CA improves the taste and mouthfeel of RA97 blended therewith

The process comprises the following steps: GRU90-MRP-CA and RA97 (available as RA97 from Sweet Green Fields, wherein RA content was 97.15%, lot No. 3050123) were weighed and mixed uniformly according to the weight shown in Table 18-1, dissolved in 100ml of pure water, and subjected to a taste evaluation test.

TABLE 18 preparation of a mixture of GRU90-MRP-CA and RA97

Experiment: in this example, several mixtures of GRU90-MRP-CA and RA97 were mixed to form. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as evaluation result data. The taste profile of the mixture is shown in Table 18-2. In these evaluations, the concentration of RA97 in the sample solution was the same and was 200ppm, according to the sensory evaluation method.

TABLE 18-2 sensory evaluation results

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Data analysis: the relationship between the sensory evaluation results and the ratio of RA97 and GRU90-MRP-CA in this example is shown in FIG. 9A. The relationship between overall preference results and the ratio of RA97 and GRU90-MRP-CA in this example is shown in FIG. 9B.

Conclusion: the result shows that GRU90-MRP-CA can obviously improve the taste of RA97, reduce the aftertaste of sweetness and cover the bitter taste. This effect was observed in all ratios of RA97 to GRU90-MRP-CA tested (from 10:1 to 10:100). This effect can be extended to a ratio range of 99:1 to 1:99 between RA97 and GRU 90-MRP-CA. This example shows that GRU90-MRP-CA can improve the taste profile, flavor intensity and mouthfeel of natural sweeteners such as RA 97. Such effects can be extended to all natural sweeteners.

EXAMPLE 19 addition of fructose to Maillard reaction improves the taste profile of GRU90-MRP-TA admixed therewith

Preparation of GRU90-MRP-TA from GRU90, glutamic acid and galactose/fructose:

the sample preparation was the same as in example 8 except that the reducing sugar was replaced by a blend of galactose and fructose. Wherein the weight and the proportion of galactose and fructose are as follows.

TABLE 19-1 test sample compositions

Taste profile evaluation of the product of example 19.

The samples in this example were evaluated as in example 5.

Each panel was asked to rate in 4 ways according to its preference: flavor, sweetness aftertaste, mouthfeel, and overall preference. The concentration of each sample solution was 550ppm.

TABLE 19-2 score in sensory evaluation

Each person of the test panel had to drink the product of this example and record the time intensity profile. The results are reported in Table 19-3, and the average value is calculated from the results of 6 individual testers.

TABLE 19-3 sweetness profile data for the products of example 19

Data analysis: the sensory evaluation of the product in this example is shown in fig. 10A. The time intensity profile is shown in fig. 10B.

Conclusion: the result shows that the fructose participates in Maillard reaction, the taste and the overall preference of the GRU90-MRP-TA can be obviously improved, and the sweet aftertaste is reduced. Furthermore, the onset, maximum and aftertaste of sweetness are also improved with increasing amounts of fructose. This example shows that fructose participates in the Maillard reaction to significantly improve the taste profile of GRU 90-MRP-TA.

EXAMPLE 20 addition of fructose to Maillard reaction improves the taste profile of GRU90-MRP-CA mixed therewith

GRU90-MRP-CA was prepared from GRU90, alanine and xylose/fructose.

The sample was prepared in the same manner as in example 9, except that the reducing sugar was replaced by a blend of xylose and fructose. The weight of xylose and fructose is as follows.

TABLE 20-1 test sample compositions

Product number	Ratio of xylose to fructose	Weight of xylose	Weight of fructose
				20-00	1/0	5	0
20-01	1/1	2.5	2.5
				20-02	1/4	1	4
20-03	0/1	0	5

Taste profile evaluation of the product of example 20.

The samples in this example were evaluated as in example 5.

Each panel was asked to rate in 4 ways according to its preference: flavor, sweetness aftertaste, mouthfeel, and overall preference. The concentration of each sample solution was 800ppm.

TABLE 20-2 sensory evaluation results

Each person of the test panel had to drink the product of this example and record the time intensity profile. The results are reported in Table 20-3, and the average value is calculated from the results of 6 individual testers.

TABLE 20-3 sweetness profile data for the products of example 20

Data analysis: the sensory evaluation of the product in this example is shown in fig. 11A. The time intensity profile is shown in fig. 11B.

Conclusion: the result shows that the fructose participates in Maillard reaction, the taste and the overall preference of GRU90-MRP-CA can be obviously improved, and the sweet aftertaste is reduced. Furthermore, the onset, maximum and aftertaste of sweetness are also improved with increasing amounts of fructose. This example shows that fructose participates in the Maillard reaction to significantly improve the taste profile of GRU90-MRP-CA.

Embodiment 21 GRU90-MRP-FTA improves the taste profile of Rebaudioside M (RM) mixed therewith

The process comprises the following steps: GRU90-MRP-FTA and RM (available from Sichuan-Jia biosynthesis Co., ltd., china, RM content 93.03%, lot number 20180915) were weighed and mixed uniformly according to the weight shown in Table 21-1, and dissolved in 100ml of pure water to conduct overall preference and time-strength evaluation test.

TABLE 21-1 test sample compositions

Experiment: in this example, several mixtures of GRU90-MRP-FTA and RM are mixed to form. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as evaluation result data. The taste profile of the mixture is shown in Table 21-2. In these evaluations, the concentration of RM in the sample solution was the same as 500ppm by the sensory evaluation method.

TABLE 21-2 time-intensity and overall preference data for the products of example 21

Data analysis: the time intensity profile for three representative ratios of RM to GRU90-MRP-FTA in this example is shown in FIG. 12A. The relationship between the overall preference results and the ratio of RM and GRU90-MRP-FTA in this embodiment is shown in FIG. 12B.

Conclusion: the result shows that GRU90-MRP-FTA can obviously accelerate the sweet taste start of RM, reduce the aftertaste of sweet taste and improve the overall preference. This effect was observed in all ratios of RM to GRU90-MRP-FTA tested (from 10:1 to 10:100). This effect can be extended to a ratio range of 99:1 to 1:99 between RM and GRU90-GRU 90-MRP-FTA. This example shows that GRU90-MRP-FTA can significantly improve the taste profile of natural sweeteners such as RM. This effect can be extended to all natural sweeteners.

Embodiment 22 GRU90-MRP-FTA improves the taste profile of Rebaudioside D (RD) mixed therewith

The process comprises the following steps: GRU90-MRP-FTA (examples 19, 19-03) and RD (Sichuan-Jia biosynthesis Co., ltd., china, RD content 94.39%, lot number 20190215) were weighed and mixed uniformly according to the weight shown in Table 22-1, dissolved in 100ml of pure water, and subjected to overall preference and time-intensity evaluation test.

TABLE 22-1 test sample compositions

Experiment: in this example, several mixtures of GRU90-MRP-FTA and RD are mixed to form. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as evaluation result data. The taste profile of the mixture is shown in Table 22-2. In these evaluations, the concentration of RD in the sample solution was the same as 500ppm according to the sensory evaluation method.

TABLE 22-2 time intensity and overall preference data for the products of example 22

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Data analysis: the time intensity profile of three representative ratios of RD to GRU90-MRP-FTA in this example is shown in FIG. 13A. The relationship between overall preference results and the ratio of RD to GRU90-MRP-FTA in this example is shown in FIG. 13B.

Conclusion: the result shows that GRU90-MRP-FTA can obviously accelerate the onset of RD sweet taste, reduce the aftertaste of sweet taste and improve the overall preference. This effect was observed in all ratios of RD to GRU90-MRP-FTA tested (from 10:1 to 10:100). This effect can be extended to a ratio range of 99:1 to 1:99 between RD and GRU90-GRU 90-MRP-FTA. This example shows that GRU90-MRP-FTA can significantly improve the taste profile of natural sweeteners such as RD. This effect can be extended to all natural sweeteners.

Example 23 GRU90-MRP-FTA improves the taste profile of thaumatin blended therewith

The process comprises the following steps: GRU90-MRP-FTA (examples 19, 19-03) and thaumatin (available from EPC Natural products Co., ltd., thaumatin content 93% and lot number 20200201) were weighed and mixed uniformly according to the weights shown in Table 23-1, dissolved in 100ml of pure water, and subjected to overall preference and time-intensity evaluation test.

TABLE 23-1 test sample compositions

Experiment: in this example, several mixtures of GRU90-MRP-FTA and thaumatin were mixed to form. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as evaluation result data. The taste profile of the mixture is shown in Table 23-2. In these evaluations, the concentration of thaumatin in the sample solution was the same as 15ppm according to the sensory evaluation method.

Table 23-2. Time intensity and overall preference data for the products in example 23.

Data analysis: the time intensity profile of this example at three representative ratios of thaumatin to GRU90-MRP-FTA is shown in FIG. 14A. The relationship between overall preference results and the ratio of thaumatin to GRU90-MRP-FTA in this example is shown in FIG. 14B.

Conclusion: the results show that GRU90-MRP-FTA can remarkably accelerate the generation of the sweet taste of the thaumatin, reduce the aftertaste of the sweet taste and improve the overall preference. This effect was observed in all ratios of thaumatin to GRU90-MRP-FTA tested (from 15:5 to 15:300). The effect can be extended to a ratio range of 33:1 to 1:99 between thaumatin and GRU 90-MRP-FTA. This example demonstrates that GRU90-MRP-FTA can significantly improve the taste profile of thaumatin.

Example 24 GRU90-MRP-FTA improves the taste profile of psicose mixed therewith.

The process comprises the following steps: GRU90-MRP-FTA (example 19, 19-03) and psicose (available from Tate & Lyle Co., U.S.A., lot YP17E 92205) were weighed and mixed uniformly according to the weight shown in Table 24-1, dissolved in 100ml of pure water, and subjected to sensory evaluation.

TABLE 24-1 test sample compositions

Experiment: in this example, several mixtures of GRU90-MRP-FTA and psicose were mixed to form. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as evaluation result data. The taste profile of the mixture is shown in Table 24-2. The concentration of psicose in the sample solution was the same as 3% in these evaluations according to the sensory evaluation method.

TABLE 24-2 sensory evaluation results

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Data analysis: the relationship between the sensory evaluation results in this example and the ratio of psicose to GRU90-MRP-FTA is shown in FIG. 15A. The relationship between overall preference results in this example and the ratio of psicose to GRU90-MRP-FTA is shown in FIG. 15B.

Conclusion: the result shows that the GRU90-MRP-FTA can obviously cover the bitter taste and the starch taste of the psicose, and basically keeps the mouthfeel of the psicose. This effect was observed in all ratios of psicose to GRU90-MRP-FTA tested (from 3000:10 to 3000:300). The effect can be extended to a ratio range of 3000:1 to 1:1 between psicose and GRU 90-MRP-FTA. This example demonstrates that GRU90-MRP-FTA can significantly improve the taste profile of psicose.

EXAMPLE 25 GRU90-MRP-FTA improves the taste of polydextrose blended therewith

The process comprises the following steps: GRU90-MRP-FTA (example 19, 19-03) and polydextrose (available from Henan Tai Li Jie Biotechnology Co., ltd., lot No. 201911113) were weighed according to the weight shown in Table 25-1 and mixed uniformly, dissolved in 100ml of pure water, and subjected to a taste evaluation test.

TABLE 25-1 test sample compositions

Experiment: in this example, several mixtures of GRU90-MRP-FTA and polydextrose were mixed to form. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as evaluation result data. The taste profile of the mixture is shown in Table 25-2. In these evaluations, the concentration of polydextrose in the sample solution was the same as 3% according to the sensory evaluation method.

Table 25-2. Sensory evaluation results

Sequence number	Starch taste	Mouthfeel of the product	Overall preference degree
				25-00	3.5	4	2
25-01	3	4	2.5
				25-02	2.5	4	2.8
25-03	1.8	3.8	3
				25-04	1.5	3.8	3.5
25-05	1	3.5	3.8
				25-06	1	3.5	4
25-07	1	3	4
				25-08	1	3	4

Data analysis: the relationship between the sensory evaluation results in this example and the ratio of polydextrose to GRU90-MRP-FTA is shown in FIG. 16A. The relationship between overall preference in this example and the ratio of polydextrose to GRU90-MRP-FTA is shown in FIG. 16B.

Conclusion: the results show that GRU90-MRP-FTA can significantly mask the starch taste of polydextrose and substantially maintain the mouthfeel thereof. This effect was observed in all ratios of polydextrose to GRU90-MRP-FTA tested (from 3000:10 to 3000:300). This effect can be extended to a ratio range of 3000:1 to 1:1 between polydextrose and GRU 90-MRP-FTA. This example demonstrates that GRU90-MRP-FTA can significantly improve the taste profile of polydextrose.

EXAMPLE 26 GRU90-MRP-FTA improves the taste profile of RM/RD mixtures

The process comprises the following steps: GRU90-MRP-FTA (examples 19, 19-03) and RM/RD mixtures (available from Sichuan-Jia biosynthesis Co., ltd. In China, RM content of 93.03%, lot number 20190215, and RD content 94.39%, lot number 20180915) were weighed and mixed uniformly by the weights shown in Table 26-1, dissolved in 100ml of pure water, and subjected to overall preference and time-intensity evaluation test.

TABLE 26-1 test sample compositions

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Experiment: in this example, several mixtures of GRU90-MRP-FTA and RM/RD are mixed to form. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as evaluation result data. The taste profile of the mixture is shown in Table 26-2. In these evaluations, the total concentration of RM and RD in the sample solution was the same and was 500ppm according to the sensory evaluation method.

Table 26-2. Time-intensity and overall preference data for the products of example 26

Data analysis: the time intensity profile of this example at three representative ratios of RM/RD mixture to GRU90-MRP-FTA is shown in FIG. 17A. The relationship between overall preference results and the ratio of RM/RD mixture to GRU90-MRP-FTA in this example is shown in FIG. 17B.

Conclusion: the results show that GRU90-MRP-FTA can significantly accelerate the sweet onset of RM/RD mixtures, reduce the aftertaste of sweetness, and improve overall preference. This effect was observed in all ratios of RM/RD to GRU90-MRP-FTA tested (from 10:0.5 to 10:100). This effect can be extended to a range of 99:1 to 1:99 ratios between RM/RD and GRU 90-MRP-FTA. This example shows that GRU90-MRP-FTA can significantly improve the taste profile of natural sweetener mixtures such as RM/RD. Such effects can be extended to all natural sweetener mixtures, including stevia compositions comprising one or more steviol glycosides selected from the group consisting of Reb a, reb B, reb C, stevioside, reb D, reb E, reb I, reb M, reb N, reb O.

Example 27 GRU90-MRP-FTA improves the taste profile of RM/RD/RA mixtures.

The process comprises the following steps: GRU90-MRP-FTA (examples 19, 19-03) and RM/RD/RA97 (RM and RD are available from Sichuan-Jia biosynthesis Co., ltd. In China, and RA97 is available from Sweet Green Fields Co., ltd. The RM content is 93.03%, the RD is 94.39%, the RA97 is 97.15%. The RM lot is 20180915, the RD lot is 20190215, and the RA97 lot is 3050123) were weighed and mixed uniformly by the weights shown in Table 27-1, dissolved in 100ml of pure water, and subjected to the overall preference and time-intensity evaluation test.

TABLE 27-1 test sample compositions

Experiment: in this example, several mixtures of GRU90-MRP-FTA and RM/RD/RA97 are mixed to form. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as evaluation result data. The taste profile of the mixture is shown in Table 27-2. The concentration of the RM/RD/RA97 mixture in the sample solution was the same in these evaluations, 500ppm, according to the sensory evaluation method.

TABLE 27-2 time-intensity and overall preference data for the products in example 22

Data analysis: the time intensity profile of this example at three representative ratios of RM/RD/RA97 mixture to GRU90-MRP-FTA is shown in FIG. 18A. The relationship between overall preference results and the ratio of RM/RD/RA97 mixture to GRU90-MRP-FTA in this example is shown in FIG. 18B.

Conclusion: the results show that GRU90-MRP-FTA can obviously accelerate the sweet start of RM/RD/RA97 mixture, reduce the aftertaste of sweet taste and improve the overall preference. This effect was observed in all ratios of RM/RD/RA97 to GRU90-MRP-FTA tested (from 10:0.5 to 10:100). This effect can be extended to a ratio range of 99:1 to 1:99 between RM/RD/RA97 and GRU 90-MRP-FTA. This example shows that GRU90-MRP-FTA can significantly improve the taste profile of natural sweetener mixtures such as RM/RD/RA 97. Such effects can be extended to all natural sweetener mixtures, including stevia compositions comprising one or more steviol glycosides selected from the group consisting of Reb a, reb B, reb C, stevioside, reb D, reb E, reb I, reb M, reb N, reb O.

EXAMPLE 28 synergistic effects of GRU90-MRP-FTA and RM on sweetness

The process comprises the following steps: GRU90-MRP-FTA (examples 19, 19-03) and RM (available from Sichuan-Jia biosyntheses Co., ltd. In China, RM content 93.03%, lot 20180915) were weighed and mixed uniformly according to the weights shown in Table 28-1, dissolved in 100ml of pure water, and subjected to a sugar equivalent evaluation test.

TABLE 28-1 test sample compositions

Experiment: in this example, several mixtures of GRU90-MRP-FTA and RM are mixed to form. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as evaluation result data. The SugarE of each mixture was determined according to the method of example 5, the results of which are shown in Table 28-2. In order to evaluate the sweetness effect of GRU90-MRP-FTA on RM, theoretical calculations of GRU90-MRP-FTA and RM were compared with experimental SugarE.

TABLE 28-2 SugarE for the product of EXAMPLE 28

Data analysis: a comparison of theoretical and experimental SugarE per ppmGRU90-MRP-FTA in this example is shown in FIG. 19.

Conclusion: at RM levels of 300ppm, increasing the amount of GRU90-MRP-FTA results in a higher measured contribution to sweetness than calculated as shown in FIG. 21. The synergistic effect of sweetness was found to be positive when the concentration of GRU90-MRP-FTA was equal to or greater than 100 ppm. The present technology can be extended to include any stevia composition that includes one or more steviol glycosides selected from the group consisting of Reb a, reb B, stevioside, reb C, reb D, reb E, reb I, reb M, reb N, reb O.

Example 29 synergistic effect of GRU90-MRP-FTA and RD on sweetness.

The process comprises the following steps: GRU90-MRP-FTA (examples 19, 19-03) and RD (available from Sichuan-Jia biosynthesis Co., ltd., china, RD content 94.39%, lot 20190215) were weighed and mixed uniformly according to the weights shown in Table 29-1, dissolved in 100ml of pure water, and subjected to a sugar equivalent evaluation test.

TABLE 29-1 test sample compositions

Experiment: in this example, several mixtures of GRU90-MRP-FTA and RD are mixed to form. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as the evaluation result data, and the results are shown in table 29-2. In order to evaluate the sweetness effect of GRU90-MRP-FTA on RD, theoretical calculations of GRU90-MRP-FTA and RD were compared with experimental SugarE.

TABLE 29-2 SugarE for the samples in example 29

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Data analysis: a comparison of GRU90-MRP-FTA theoretical calculations per ppm in this example with experimental SugarE is shown in FIG. 20.

Conclusion: at an RD content of 300ppm, increasing the amount of GRU90-MRP-FTA results in a measured sweetness contribution above the calculated value shown in FIG. 22. A positive sweetness synergy was found when the concentration of GRU90-MRP-FTA was equal to or greater than 100 ppm.

Example 30 GRU90-MRP-FTA increases the solubility of RD.

The process comprises the following steps: GRU90-MRP-FTA (examples 19, 19-03) and RD (available from Sichuan-Jia biosynthesis Co., ltd., china, RD content 94.39%, lot 20190215) were weighed and mixed uniformly according to the weights shown in Table 30-1, dissolved in 100ml of pure water, and subjected to a solubility stability evaluation test.

TABLE 30-1 test sample compositions

Data analysis: the stable dissolution time of GRU90-MRP-FTA to RD in this example is shown in FIG. 21.

Conclusion: the results indicate that GRU90-MRP-FTA increases RD solubility at all ratios tested. The best results (> 7 days) were obtained when the ratio of RD to GRU90-MRP-FTA was 4:2 to 4:4. This example shows that GRU90-MRP-FT can significantly increase the solubility of RD. This technique may be used to increase the solubility of any RD-containing stevia composition.

EXAMPLE 31 GRU90-MRP-FTA enhances the solubility of RD

The process comprises the following steps: GRU90-MRP-FTA (example 19, 19-03) and RM (available from Sichuan-Jia biosynthesis Co., ltd., china, RM content 93.03%, lot number 20180915) were weighed and mixed uniformly according to the weight shown in Table 31-1, dissolved in 100ml of pure water, and subjected to a solubility stability evaluation test.

TABLE 31-1 test sample compositions

Data analysis: the stable dissolution time of GRU90-MRP-FTA to RM in this example is shown in FIG. 22.

Conclusion: the results indicate that GRU90-MRP-FTA increases RM solubility in all ratios tested. The best results (> 7 days) are obtained when the ratio of GRU90-MRP-FTA is between 5:2 and 5:5. This example shows that GRU90-MRP-FTA can significantly improve RM solubility. The techniques may be used to increase the solubility of any stevia composition including RM, as well as the solubility of any stevia extract comprising RM and one or more other steviol glycosides selected from Reb a, reb B, reb C, stevioside, reb D, reb E, reb I, reb N, and Reb O. The technique can also be used to increase the solubility of all steviol glycoside compositions, such as RA20SG95, RA50SG95, RA80SG95, and RA 99.

EXAMPLE 32 GRU90-MRP-FTA improves the taste of GSG-MRP-CA

The process comprises the following steps: GRU90-MRP-FTA (example 19, 19-03) and GSG-MRP-CA (available from Sweet Green field, lot 20200101) were prepared by dissolving 14g GSG with 1.5g alanine and 4.5g xylose in 120ml deionized water, stirring and heating the mixture to about 95-100 degrees Celsius for about 2 hours, when the reaction was complete, spray drying the solution to provide about 95g off-white powder, weighing and mixing uniformly, dissolving in 100ml pure water, and performing taste evaluation test.

TABLE 32-1 test sample compositions

Experiment: in this example, several mixtures of GRU90-MRP-FTA and GSG-MRP-CA were mixed to form. Each sample was evaluated according to the sensory evaluation method described in example 5, and the average score of the evaluation group was taken as the evaluation result data, and the results are shown in Table 32-2. In these evaluations, the concentration of GSG-MRP-CA in the sample solution was the same as 500ppm according to the sensory evaluation method.

Table 32-2: time-intensity and overall preference data for samples in example 32

Data analysis: the time intensity profile of this example at three representative ratios of GSG-MRP-CA to GRU90-MRP-FTA is shown in FIG. 23A. The relationship between the overall preference results and the proportions of GSG-MRP-CA and GRU90-MRP-FP-FTA in this example is shown in FIG. 23B.

Conclusion: the results show that GRU90-MRP-FTA can significantly accelerate the onset of GSG-MRP-CA sweetness, reduce the aftertaste of sweetness and improve the overall organoleptic properties thereof. This effect was observed in all ratios of GSG-MRP-CA to GRU90-MRP-FTA tested (from 10:1 to 10:100). This effect can be extended to a ratio range of 99:1 to 1:99 between GSG-MRP-CA and GRU 90-MRP-FTA. This example shows that GRU90-MRP-FTA can significantly improve the taste profile of other GSG-MRP compounds.

EXAMPLE 33 GRU90-MRP-FTA and GSG-MRP-CA improve the taste profile of sucralose

The process comprises the following steps: GRU90-MRP-FTA (example 19, 19-03), GSG-MRP-CA (available from Sweet Green field, lot 202100101) and sucralose (available from Anhui Jinhe Co., ltd., lot 201810013) were weighed and mixed uniformly according to the weights shown in Table 33-1, dissolved in 100ml of pure water, and subjected to sensory evaluation test.

TABLE 33-1 test sample compositions

Experiment: in this example, several mixtures of GRU90-MRP-FTA, GSG-MRP-CA and sucralose were mixed to form. Each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as evaluation result data. The taste profile of the mixture is shown in Table 33-2. In the sensory evaluation method, the concentration of sucralose in the sample solution was the same in these evaluations and was 150ppm; the total concentration of GSG-MRP-CA and GRU90-MRP-FTA was the same and was 200ppm.

TABLE 33-2 sensory evaluation results

Data analysis: the relationship between the sensory evaluation results in this example and the ratio of GSG-MRP-CA and GRU90-MRP-FTA in sucralose is shown in FIG. 24A. The relationship between overall preference results and the ratio of GSG-MRP-CA and GRU90-MRP-FTA in sucralose in this example is shown in FIG. 24B.

Conclusion: the results indicate that the mixture of GRU90-MRP-FTA and GSG-MRP-CA is more effective than GRU90-MRP-FTA alone or GSG-MRP-CA alone in reducing the metallic aftertaste and sweet aftertaste of sucralose, as well as improving the mouthfeel of sucralose.

EXAMPLE 34 preparation of GRU90-MRP-FTA from GRU90, fructose and glutamic acid

GRU90: the product of example 7. GRU90, fructose, glutamic acid and water were weighed as in Table 34-1 below. The solution was then heated at about 100 degrees celsius for 1.5 hours. After completion of the reaction, the solution was filtered through filter paper, and the filtrate was dried with a spray dryer, thereby obtaining 34-01 and 34-02 products as off-white powders.

TABLE 34-1 sample compositions

Example 35 GRU90-MRP-FTA (products 34-01, 34-02 in example 34) improves the taste profile of commercial carbonated beverages

Control: coke STEVIA, with a sugar content of 35% reduction, is available from Cola Singapore beverage Co., ltd., lot number 230519N10308. And (3) batching: carbonated water, sucrose, caramel color, essence, phosphoric acid, preservative (sodium benzoate), caffeine and steviol glycosides (stevia rebaudiana leaf extract).

Test sample: an amount of GRU90-MRP-FTA (34-01 and 34-02 in example 34) powder was dissolved in a carbonated beverage. Details are as follows.

TABLE 35-1 test sample compositions

Experiment: each sample was evaluated by the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as the evaluation result data. The taste profile of the mixture is shown in Table 35-2.

Table 35-2: sensory evaluation results

Conclusion: GRU90-MRP-FTA (34-01 and 34-02 in example 34) significantly reduced the bitter and sweet aftertaste in Coke STEVIA. In addition, GRU90-MRP-FTA (34-01 and 34-02 in example 34) provides significantly enhanced flavor and mouthfeel. The results indicate that GRU90-MRP-FTA improves the taste profile of Coke STEVIA. This effect can be extended to carbonated beverages of various flavors.

EXAMPLE 36 GRU90-MRP-FTA improving taste profile of commercial sugarless tea beverages

Control: sugar-free oolong tea beverage (original taste) is available from Beijing CENKI forest Co., ltd., lot number 20200120. And (3) batching: water, erythritol, oolong tea, polydextrose, oolong tea powder, vitamin C and sodium bicarbonate.

TABLE 36-1 test sample compositions

Experiment: each sample was evaluated by the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as the evaluation result data. The taste profile of the mixture is shown in Table 36-2.

TABLE 36-2 sensory evaluation results

Conclusion: GRU90-MRP-FTA (34-01 and 34-02 in example 34) significantly reduced the bitter aftertaste and bitterness in sugar-free oolong tea beverages. In addition, GRU90-MRP-FTA (34-01 and 34-02 in example 34) also provides enhanced flavor and mouthfeel. The results indicate that GRU90-MRP-FTA improves the taste profile of sugar-free oolong tea beverages. The effect can be expanded to sugar-free tea beverages with various tastes.

EXAMPLE 37 GRU90-MRP-FTA product improved taste profile of commercial juice beverages

Control: cranberry classical juice beverage available from OCEAN SPRAY international company under lot number 20200320. And (3) batching: water, reconstituted cranberry juice (27%), sugar, vegetable and fruit concentrate (carrot, cranberry), vitamin C.

Test sample: an amount of GRU90-MRP-FTA (34-01 and 34-02 in example 34) powder was dissolved in a commercial juice beverage. Details are as follows.

TABLE 37-1 test sample compositions

Experiment: each sample was evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as the evaluation result data. The taste profile of the mixture is shown in Table 37-2.

TABLE 37-2 sensory evaluation results

Conclusion: GRU90-MRP-FTA (34-01 and 34-02 in example 34) significantly reduced the bitter aftertaste and bitterness in cranberry classical juice beverages. In addition, GRU90-MRP-FTA (34-01 and 34-02 in example 34) provides enhanced mouthfeel. The results indicate that GRU90-MRP-FTA improves the taste profile of cranberry classical juice beverages. This effect can be extended to juice beverages of various flavors.

EXAMPLE 38 GRU90-MRP-FTA improves the taste profile of commercial dairy products

Control: full-fat pure milk available from inner Mongolian illite industry group Co., ltd, lot number 20200316. The components are as follows: raw milk.

Test sample: an amount of GRU90-MRP-FTA (34-02 in example 34) powder was dissolved in a commercial dairy product. Details are as follows.

TABLE 38-1 test sample compositions

Experiment: each sample was evaluated by the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as the evaluation result data. The taste profile of the mixture is shown in Table 38-2.

Table 38-2: sensory evaluation results of GRU90-MRP-FTA in dairy products (34-02 in example 34)

Conclusion: the GRU90-MRP-FTA (34-02 in example 34) provides a pleasant milk and creamy taste and enhances the mouthfeel of the milk. The results of the study showed that GRU90-MRP-FTA improved the taste profile of the dairy product. This effect can be extended to dairy products of various flavors.

EXAMPLE 39 preparation of GSG-MRP-FTA and GRU90-MRP-FTA from GRU90, GSG, fructose, glutamic acid and essential oils/fragrances

Raw materials:

GRU90: the product of example 7.

GSG (glycosylated stevia extract containing unreacted stevioside) is obtainable from Sweet Green Fields. Lot number 3080191. The preparation procedure was similar to example 7, except that RU90 was replaced with stevia extract. The residual dextrin content was 14.3%, the total steviol glycosides content was 85.7% (including unreacted steviol glycosides and glycosylated steviol glycosides), with an RA content of 9.11% and a stevioside content of 4.45%.

The essential oils/fragrances were obtained as follows:

TABLE 39-1 essential oils/essences

The process comprises the following steps: the GRU90, GSG, fructose, glutamic acid, essential oil/essence, and water were weighed as follows. The solution was then heated at around 100 ℃ for 2.5 hours. When the reaction was completed, the solution was filtered through filter paper, and the filtrate was dried with a spray dryer, thereby obtaining off-white powdery products 39-01 to 39-10.

TABLE 39-2 test sample compositions

Conclusion: the products obtained by the above process are all clear solutions. It is described that sweet tea extract and its glycosylation product or MRP, sweet stevia extract and its glycosylation product or MRP can be used as excellent carrier of flavouring material. The final product may be in powder or liquid form. The technology can be used for producing water-soluble essential oil and powdery products. The flavor intensity of the product produced by the technology is obviously enhanced. The flavoring agent and the carrier have synergistic effect. The technique can be used with any type of oil or soluble ingredient. The obtained product, such as soluble flavoring agent, can enhance nasal cavity flavor when added into food or beverage.

EXAMPLE 40 GRU90-MRP-FTA improves the taste profile of commercial lemon-flavored and lime-flavored soft drinks

Control (glycosylated): snow and blue, available from kokukoa Beijing limited, lot number 20191121. And (3) batching: water, high fructose syrups, sugar, food additives (carbohydrates). Water, high fructose syrup, sugar, food additives (carbon dioxide, citric acid, sodium citrate, sodium benzoate, sucralose, acesulfame potassium), food flavors.

Matrix (sugar reducing plate). Zero degree snowplow available from cola Beijing limited under lot number 20190918. And (3) batching: water, food additives (carbon dioxide, citric acid, potassium citrate, sodium benzoate, aspartame, acesulfame potassium, sucralose), and food flavoring agents.

Test sample: an amount of GRU90-MRP-FTA (39-10 in example 39) powder was dissolved in the matrix and compared to the control. Details are as follows.

TABLE 40-1 sample compositions

Experiment: each sample was evaluated by the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as the evaluation result data. The taste profile of the mixture is shown in Table 40-2.

TABLE 40-2 sensory evaluation results

Conclusion: GRU90-MRP-FTA (39-10 in example 39) significantly reduced the sweet aftertaste in zero degree snowplow. Furthermore, the GRU90-MRP-FTA (39-10 in example 39) provided an enhanced fruity taste compared to the control (glycosylated), resulting in a better overall preference. The results show that GRU90-MRP-FTA can improve the taste characteristics of zero-number snowplow to the extent that the taste characteristics are equivalent to or even better than that of sugar adding plates. This effect can be extended to all lemon-and lime-flavored soft drinks.

EXAMPLE 41 GRU90-MRP-FTA improved commercial fruit juice flavored carbonated beverages

Control (glycosylated): orange flavor finda, available from Cola Beijing limited, lot number 20200114. And (3) batching: water, high fructose syrup, sugar, food additives (carbon dioxide, citric acid, sodium benzoate, sucralose, acesulfame potassium, food yellow), food flavoring.

Matrix (sugar reducing plate): zero degree finda, available from kokukoku cola beijing limited under lot number 20190827. And (3) batching: water, food additives (carbon dioxide, citric acid, potassium citrate, sodium benzoate, aspartame, acesulfame potassium, sucralose), and food flavoring agents.

Test sample: an amount of GRU90-MRP-FTA (39-10 in example 39) powder was dissolved in zero-degree Final and compared to orange-flavored Final. Details are as follows.

TABLE 41-1 sample compositions

Experiment: each sample was evaluated by the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as the evaluation result data. The taste profile of the mixture is shown in Table 41-2.

TABLE 41-2 sensory evaluation results

Conclusion: GRU90-MRP-FTA (39-10 in example 39) significantly reduced the sweet aftertaste and metallic taste of the zero-degree Finnish compared to the normal orange-flavored Finnish. It also provides enhanced fruit flavor to the zero-degree finnish, making its overall preference superior to the common orange-flavor finnish. The results indicate that RU90-MRP-FTA improves the taste profile of sugarless finda and provides a better overall preference than sweetened beverages. This effect can be generalized to all fruit juice flavored carbonated beverages.

Example 42 GSG-MRP-FTA improves the taste profile of commercial fruit juice flavored carbonated beverages

Control (sweetened version) orange flavor is available from Cola Beijing Co., ltd., lot number 20200114. And (3) batching: water, high fructose syrup, sugar, food additives (carbon dioxide, citric acid, sodium benzoate, sucralose, acesulfame potassium, food yellow), food flavoring.

Test sample: an amount of GSG-MRP-FTA (39-05 in examples 39-05) powder was dissolved in zero degree Final and compared to orange flavor Final. Details are as follows.

TABLE 42-1 sample compositions

Experiment: each sample was evaluated by the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as the evaluation result data. The taste profile of the mixture is shown in Table 42-2.

TABLE 42-2 sensory evaluation results

Conclusion: GSG-MRP-FTA (39-05 in example 39) significantly reduced the sweet aftertaste and metallic aftertaste of the zero degree Finnish compared to the normal orange flavor Finnish. It also provides enhanced fruit flavor to the zero-degree finnish, making its overall preference superior to the common orange-flavor finnish. The results indicate that GSG-MRP-FTA improves the taste profile of sugarless finda and provides an overall preference even over sugared beverages. This effect can be extended to all fruit juice flavored carbonated beverages.

EXAMPLE 43 GRU90-MRP-FTA improving the taste profile of commercial lemon tea

A substrate: low sugar lemon tea is available from vitamin (Guangming) lemon tea food and beverage limited under lot number 20200306. And (3) batching: water, sugar, black tea powder, concentrated lemon juice, food additives (acidity regulator, antioxidant and sweetener), and flavoring agent.

Control: an amount of sugar was dissolved in the matrix as shown in Table 43-1.

Test sample: an amount of GRU90-MRP-FTA (39-10 in example 39) powder was dissolved in the matrix as shown in Table 43-1.

TABLE 43-1 sample compositions

Experiment: each sample was evaluated by the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as the evaluation result data. The taste profile of the mixture is shown in Table 43-2.

TABLE 43-2 sensory evaluation results

Conclusion: GRU90-MRP-FTA (39-10 in example 39) significantly reduced the sweet aftertaste and metallic aftertaste in low-sugar lemon tea. The GRU90-MRP-FTA provides a pleasant fruit and tea flavor that gives overall preference to common lemon tea. The results indicate that GRU90-MRP-FTA improves the taste profile of low sugar lemon tea and provides overall preference even better than ordinary lemon tea. This effect can be extended to all lemon-containing beverages or tea-containing beverages.

EXAMPLE 44 conversion of steviol glycosides to rubusoside

Materials: steviol glycosides: RA20/TSG (9) 95, lot number EPC-309-1-0, reb A28.98%, stevioside 60.36%, available from Sweet Green Fields.

Beta-galactosidase: lactase DS100, batch number LAMR0351901K,111000ALU/g, available from Amanoenzyme company.

The process comprises the following steps: in a 250mL flask, 100mL steviol glycoside solution (80 g/L) and beta-galactosidase (0.8 kU/g stevioside) were mixed, stirred at 60℃for 8h, and then the reaction mixture was boiled for 3min to inactivate the enzyme, and the precipitated enzyme was removed by centrifugation. The supernatant was spray-dried to give 7.5g of a white powder containing 27.4% of Reb A and 42.8% of rubusoside, and hardly containing stevioside.

Conclusion: stevioside can be converted to rubusoside by beta-galactosidase. Under certain conditions, the conversion rate is close to 100%. The converted product (in solution or powder form) may be used as a starting material for glycosylation and/or maillard reactions, or may be further purified to 95% of total steviol glycosides. The rubusoside can be concentrated to any desired purity by crystallization or the like. For example, rubusoside can be prepared from stevia extract at a purity of greater than 40%, 90% or 95%. Any type of these compositions may be used as sweetener or flavoring ingredient in food and beverage products. Any type of these compositions may be further subjected to glycosylation reactions to produce glycosylation products, and/or maillard reactions to produce maillard reaction products.

Some embodiments of the application relate to a stevia extract comprising rubusoside and Reb a, wherein the content of Reb a is less than 50%, 40%, 30%, 20%, 10%, 5% by weight of the stevia extract. Another embodiment of the stevia extract comprises rubusoside and Reb a, wherein the total amount of rubusoside and Reb a is greater than 50% by weight of the stevia extract, and wherein the ratio of rubusoside to Reb a is greater than 1:2 or 1:1.

Some embodiments of the application relate to a stevia extract comprising rubusoside, reb a, and one or more additional stevioside selected from the group consisting of stevioside, reb B, reb C, reb D, reb E, reb I, reb M, reb N, and Reb O, wherein the total amount of the one or more additional stevioside is less than 50%, 40%, 30%, 20%, 10%, 5%, 2%, 1%, 0.5% by weight of the stevia extract. In some embodiments, the stevia extract comprises stevioside in an amount less than 50%, 40%, 30%, 20%, 10%, 5%, 2%, 1%, 0.5% by weight of the stevia extract.

Some embodiments of the application relate to a glycosylated stevia extract composition comprising glycosylated Reb a and glycosylated rubusoside, unreacted Reb a, and unreacted rubusoside. In some embodiments, the total content of glycosylated rubusoside and glycosylated Reb a is greater than 1%, 5%, 10%, 40%, 50%, 60%, 70%, 80%, 85%, 90%, or 95% by weight of the composition.

Some embodiments of the application relate to a composition comprising (1) glycosylated rubusoside derived from stevia extract, and/or (2) glycosylated rubusoside converted by stevioside enzyme. In some embodiments, the glycosylated rubusoside is present in an amount greater than 1%, 5%, 10%, 20%, 30%, 40%, 50%, 60%, 80%, 90% or 95% by weight of the composition. In some embodiments, the composition further comprises unreacted rubusoside and a sugar donor, such as starch or dextrin. In some embodiments, the dextrin is present in an amount less than 30%, 20%, 15%, 10% or 5% by weight of the composition.

EXAMPLE 45 sensory evaluation of steviol glycoside samples

Materials: RU20, batch number STL02-151005, EPC laboratory; GRU20, batch number EPC-303-89-03, EPC laboratory; GRU20-MRP-CA, batch number EPC-303-56-01, EPC laboratory; GRU20-MRP-TA, batch number EPC-303-56-02, EPC laboratory. TRU20, lot number EPC-303-74-01, EPC laboratory; GTRU20, batch number EPC-303-73-01, EPC laboratory; GTRU20-MRP-CA, batch number EPC-303-59-01, EPC laboratory; GTRU20-MRP-HO, batch number EPC-303-59-02, EPC laboratory; RU90, batch number EPC-238-34-03, EPC laboratory; GRU90, batch number EPC-303-89-02, EPC laboratory; GRU90-MRP-CA, batch number EPC-303-91-01, EPC laboratory; GRU90-MRP-HO, batch number EPC-303-91-01, EPC laboratory; GRU90-MRP-TA, batch number EPC-303-91-03, EPC laboratory; steviAroma Caramel, product number SCA03601, lot number 20190701; GSG-MRP-HO, product number is SHN03801, batch number is 20190704; GSG-MRP-TA, lot number 240-51-01.

Preparation of the samples: for the purpose of this test, 100ppm aqueous solutions of each sample were prepared and subjected to sensory evaluation. The test results are summarized in Table 45-1.

TABLE 45-1 sensory evaluation results

Conclusion: STE, STC, GSTE, GSTC and ST-MRP exhibit significantly improved palatability compared to rubusoside and/or sweet tea extract. The unique character of these products, such as colorless, neutral odor and less retention, provides advantages for their use in foods and beverages.

EXAMPLE 46 sweetness profile of thaumatin with/without Ru samples

Materials: GRU20, batch number EPC-303-89-03, EPC laboratory; GRU90, batch number EPC-303-89-02, EPC laboratory; RU20, batch number STL02-151005, EPC laboratory; TRU20, lot number EPC-303-74-01, EPC laboratory; RU90, batch number EPC-238-34-03, EPC laboratory; 93% of thaumatin, product number T93001, lot number 20190601

Experimental design and results.

The following samples were prepared and evaluated:

15ppm thaumatin

15ppm Somamota+50 ppm RU20

15ppm Somamota+50 ppm RU90

15ppm Somamat+50 ppm GRU20

15ppm Somamat+50 ppm GRU90

15ppm Somamat+50 ppm TRU20

The test results are shown in Table 46-1 and FIGS. 35A-35F.

TABLE 46-1 sensory test results

Fig. 35A shows the sweetness/time-intensity profile of thaumatin. Fig. 35B shows a sweetness/time-intensity profile of thaumatin containing RU 20. Fig. 35C shows a sweetness/time intensity profile of thaumatin with RU 90. Fig. 35D shows a sweetness/time-intensity profile of thaumatin with a GRU 20. Fig. 35E sweetness/time-intensity profile of thaumatin with GRU 90. Fig. 35F shows the sweetness/time-intensity profile of thaumatin with TRU 20.

Conclusion: as shown in fig. 35B, RU20 reduces the 7 second aftertaste time. RU90, GRU20 and GRU90 were able to reduce the 20 second and 19 second aftertaste, respectively (fig. 35C-35E). The effect of TRU20 is exhibited by a reduction in the 11 second aftertaste.

EXAMPLE 47 analytical investigation with sweet tea leaf extract

Description of the sample

Introduction:

1. product name: RU20 (Gui Linlai strain biotechnology Co., ltd.), lot number: STL02-151005.

The process comprises the following steps: the sample is 20 percent of rubusoside extracted from the sweet tea after treatment

2. Product name: GUG-RU20 lot number: EPC-303-89-03

The process comprises the following steps: the sample is 20 percent of rubusoside extracted from enzymatic saccharification sweet tea extract

3. Product name: TRU lot 20: EPC-303-74-01

The process comprises the following steps: the sample is 20 percent of rubusoside extracted from the sweet tea after being treated

4. Product name: GTRU20 lot number: EPC-303-73-01

The process comprises the following steps: the sample is 20 percent of rubusoside extracted from sweet tea subjected to enzymatic saccharification

5. Product name: RU90 lot number: EPC-238-34-03

The process comprises the following steps: the sample is 92% rubusoside of sweet tea extract.

6. Product name: GRU90 lot: EPC-303-89-03

The process comprises the following steps: the sample is 92% of rubusoside extracted from enzymatic saccharification sweet tea

7. Product name: GRU20-MRP-TA. Lot number: EPC-303-56-02

The process comprises the following steps: the sample is a Maillard reaction product of 20% of rubusoside extracted from the enzymatic saccharification sweet tea, and the flavor is sugar.

8. Product name: GRU20-MRP-CA lot: EPC-303-56-01

The process comprises the following steps: the sample is a Maillard reaction product of 20% of rubusoside extracted from the enzymatic saccharification sweet tea, and the flavor is caramel.

9. Product name: GUG-Ru20% -treated-caramel lot number: EPC-303-59-01

The process comprises the following steps: the sample is a Maillard reaction product of 20% of rubusoside extracted from sweet tea subjected to enzymatic transglycosylation, and has a caramel flavor.

10. Product name: GRU20-MRP-HO lot: EPC-303-59-02

The process comprises the following steps: the sample is a Maillard reaction product of 20% of rubusoside extracted from sweet tea subjected to enzymatic transglycosylation, and the flavor is honey.

11. Product name: GRU90-MRP-CA lot: EPC-303-91-01

The process comprises the following steps: the sample is a Maillard reaction product of 92% of rubusoside extracted from the enzymatic saccharification sweet tea, and the flavor is caramel. .

12. Product name: GRU90-MRP-HO lot: EPC-303-91-02

The process comprises the following steps: the sample is a Maillard reaction product of 92% of rubusoside extracted from the enzymatic saccharification sweet tea, and the flavor is honey.

13. Product name: GRU90-MRP-TA lot: EPC-303-91-03

The process comprises the following steps: the sample is a Maillard reaction product of 92% of rubusoside extracted from the enzymatic saccharification sweet tea, and the flavor is sugar.

Methods and materials

Steviol glycosides (Reb A, reb C, reb D, reb E, reb)F. Reference standards (for the check analysis method) for Reb G, reb I, reb M, reb N, reb O, stevioside, isosreb a, isosteviol were obtained from Chromadex (LGC, germany). Solvents and reagents (HPLC grade) were obtained from VWR (Vienna) or Sigma-Aldrich (Vienna). Davisil Grade 633 (high purity silica gel, pore size)Particle size 200-425 mesh) was obtained from Sigma-Aldrich (vienna).

Sample preparation (HPLC/DAD/MS).

All samples were fractionated on a glass column (100X 5 mm) packed with Davisil Grade 633. The column was equilibrated with ethyl acetate/acetic acid/h2o=8/3/2 (v/v/v). Will dissolve in 2ml H ₂ 100mg of the sample in O was loaded onto the column with ethyl acetate/acetic acid/H ₂ O=8/3/2 elution was performed at a flow rate of 2 ml/min. The first 6ml of eluate was discarded, and the next 30ml, containing unreacted steviol glycosides, was collected. The steviol glycoside subjected to the enzymolysis reaction is eluted in the range of 36-70ml and collected again.

After fractionation of 3 samples, the pooled eluates were evaporated to dryness and purified in 20ml acetonitrile/H ₂ O=9/1 (v/v), equivalent to an equivalent sample concentration of 150 mg/10 ml.

The method is checked by fractionating steviol glycoside standard and steviol glycoside after the enzymolysis reaction. An elution rate of >97% steviol glycosides and an elution rate of >95% steviol glycosides after enzymatic hydrolysis reaction were observed, and the carrying amount between the fractions was calculated to be less than 3%.

Analysis of steviol-related compounds and non-volatile non-steviol-related compounds was performed with pooled post-distillation samples.

HPLC method:

the HPLC system consisted of an Agilent 1100 system (autosampler, ternary gradient pump, column thermostat, VWD-UV/VIS detector, DAD-UV/VIS detector) in series with an Agilent mass spectrometer (ESI-MS quadrupole G1956A VL). In HPLC analysis, 150mg of the corresponding sample was dissolved in acetonitrile (1 ml) with H ₂ O was filled to 10ml.

The samples were separated at a rate of 0.8ml/min on Phenomenex Synergi Hydro-RP (150X3mm) and then eluted with a gradient at 45℃on Macherey-NagelNucleosil 100-7C18 (250X 4.6 mm). Mobile phase a consists of 0.01 mole NH ₄ Acetate buffer (primary pH) with 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. Mobile phase B consists of 0.01 mole NH ₄ Acetate buffer (primary pH) and acetonitrile (1/9 v/v) with 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. The gradient starts with 22% b and increases linearly over 20 minutes to 45% b and remains in this condition for a further 15 minutes. The injection volume was set to 10 microliters.

The detectors were set at 210nm (VWD), 205 and 254nm (DAD with spectral acquisition between 200-600 nm) and were set to ESI negative mode TIC m/z 300-1500,Fragmentor200,Gain 2 (MS, 300 ℃, nitrogen 12l/min, nebulizer set to 50psig. Capillary voltage 4500V).

Detection at 205 and 210nm was used for quantification of the chromatograms, and MS spectra were used to determine the molar mass and structural information for each peak. Detection at 254nm was used to identify non-steviol glycoside peaks.

The samples were quantified by external standard method against Reb a or stevioside reference compounds, peak areas were quantified against the most similar quality reference when no authentic reference was available, and molar mass differences were corrected. The calibration range of the reference sample is 1-75mg/10ml (dissolved in acetonitrile/H ₂ O=9/1 (v/v).

Identification and quantification

Steviol glycosides and enzymatically reacted steviol glycosides are identified by comparing and/or evaluating the mass spectra obtained (including interpretation of fragmentation patterns and methylene chloride induced doubly charged ions) with retention times of authentic reference standards.

Steviol glycosides were quantified against external standards. In the case where no reference sample is available, the reference sample having the most similar molar mass is quantified.

Sample preparation (GC/MS).

1g of the sample was dissolved in 100ml of water and transferred to a round flask for steam distillation. The sample was fed to a combined steam distillation and solvent extraction/concentration process as shown in fig. 26. 1 ml of organic solvent used was ethyl acetate, placed between bubbles HJ and L of fig. 26.

Steam distillation was performed for 120 minutes. Ethyl acetate was collected and injected into the GC/MS system.

Results:

tables 47-1 to 47-3 show the results of the detection of steviol glycosides and glycosylated steviol glycosides. Tables 47-4 and 47-5 show the rubusoside-associated compounds detected in the samples. Table 47-6 shows the volatile compounds observed in the samples. Fig. 27-30 (and boxes therein) show chromatograms of exemplary samples. Tables 47-7 show representative rubusoside structures. FIGS. 27A-27C, 28A-28C and 29 show chromatograms of various samples.

Screening for gallic acid, rutin and ellagic acid (labeled compounds described in the literature as sweet tea leaves) did not show any of these compounds in the samples. Screening included retention time comparison with authentic standards, online DAD-UV spectral comparison, and tracking of m/z values in ESI-MS assays. FIG. 30 shows the chromatographic evaluation at 254 nm. From there, no signal of interest was observed in samples RU20 and GRU 20. The 2 samples should contain the maximum amount of this compound.

As can be seen from tables 47-1 to 47-3, the matrix samples containing 20% rubusoside (whether or not treated) contained mainly rubusoside and steviol monosaccharides, in a ratio of about 10:1, and contained trace amounts of rubusoside. The matrix sample containing 92% rubusoside contained mainly rubusoside and trace amount of rubusoside (see Table 47-4). Therefore, it is acceptable to determine the glycosylated steviol glycosides as being derived mainly from rubusoside. Steviol monoglycosides with an additional glucose can be determined from the modified address by chromatographic separation, which in all other glycosylated forms can only be distinguished from different molar masses, but not from the basic molecules (rubusoside or steviol monoglycoside). As shown in tables 47-1 to 47-3 and FIG. 29, 2 peaks are shown in most of the molar mass of the glycosylated samples, and these peaks are interpreted as rubusoside isomers.

The temporary presence of secondary steviol related compounds (i.e., rubusoside) in the sweet tea extract was further followed by detailed evaluation of ESI-MS traces. FIGS. 27A-27C and 28A-28C show comparative fingerprints of steviol-related compounds, which were temporarily derived from rubusoside, and quantitative estimates are provided in tables 47-4 and 47-5. Table 47-6 shows qualitative results of volatile compounds detected from samples RU20, RU90, TRU20, GRU20, and GRU 90.

TABLE 47-1 steviol glycosides detected in sample RU20 and samples derived from RU20

1) Quantification was performed by peak area at 210nm with molar mass correction (as applicable) as an external standard relative to Reb a;

2) n.d.: no detection of

TABLE 47-2 steviol glycosides detected in sample TRU20 and samples extracted from TRU20

2) n.d.: no detection of

TABLE 47-3 steviol glycosides detected in sample RU90 and samples extracted from RU90

2) n.d.: no detection of

TABLE 47-4 RU92% rubusoside-related Compounds in derived samples

1) .. it is calculated as rubusoside from the peak area at 210nm and the compounds are identified temporarily by mass spectrometry.

2) .. 9-hydroxy-rubusoside J

TABLE 47-5 RU20% rubusoside-related Compounds in derived samples

2) .. 9-hydroxy-rubusoside J

TABLE 47-6 volatile compounds detected in samples RU20, RU90, GRU20 and GRU90

FIGS. 27A-27C are chromatograms, RU90 is the upper scan line (FIG. 27A), GRU90 is the middle scan line (FIG. 27B), GRU90-MRP-TA is the lower scan line (FIG. 27C), MS-TIC mode, each peak representing MS spectrum.

FIGS. 28A-28C are chromatograms, RU20 is the upper scan line (FIG. 28A), GRU20 is the middle scan line (FIG. 28B), GRU20-MRP-TA is the lower scan line (FIG. 28C), MS-TIC mode, each peak representing MS spectrum.

FIG. 29 is a chromatogram wherein MS-Trace indicates a molar mass of 966 or less and GRU20 represents Rub-1Glc (2 isomers) and Rub-2Glc (2 isomers).

FIG. 30 is a chromatogram showing RU20 for UV-254nm and upper scan line and GRU20 (indicating phenolic acids, polyphenols) for lower scan line.

TABLE 47-7 rubusoside structure

TABLE 47-7 (continuous) rubusoside structure

TABLE 47-7 (subsequent) rubusoside-Structure

TABLE 47-7 (continuous) rubusoside structure

TABLE 47-7 (subsequent) rubusoside-Structure

Fig. 31A-31C show representative chromatograms of RU 20.

Fig. 32A-32D show representative chromatograms of the GRU 20.

FIGS. 33A-33D show representative chromatograms of GRU 20-MRP-TA.

FIGS. 34A-34D show representative chromatograms of GRU 20-MRP-CA.

Fig. 35A-35C show representative chromatograms of RU 90.

Fig. 36A-36D show representative chromatograms of the GRU 90.

FIGS. 37A-37D show representative chromatograms of GRU 90-MRP-TA.

FIGS. 38A-38D show representative chromatograms of GRU 90-MRP-CA.

FIGS. 39A-39D show representative chromatograms of GRU 90-MRP-HO.

Fig. 44 shows a representative chromatogram of RU20, positive MS 439.

EXAMPLE 48 acidity and sweetness perception in RU samples, stevia (GSGs+SGs) -MRP and thaumatin in Soft drink

Test 1: lemon water

The aim of this study was to analyze the effect of different sweeteners or flavors on maintaining the sweetness and acidity balance in lemonade.

Materials: GRU20-MRP-CA, batch number EPC-303-56-01, EPC laboratory; GRU20-MRP-TA, batch number EPC-303-56-02, EPC laboratory; TRU20, lot number EPC-303-74-01, EPC laboratory. GTRU20, batch number EPC-303-73-01, EPC laboratory; GTRU20-MRP-CA, batch number EPC-303-59-01, EPC laboratory; RU90, batch number EPC-238-34-03, EPC laboratory; GRU90, lot number EPC-303-89-03, EPC laboratory. GRU90-MRP-CA, batch number EPC-303-91-01, EPC laboratory; GRU90-MRP-TA, batch number EPC-303-91-03, EPC laboratory; stevia rebaudiana (GSG+SG) -MRP caramel with lot number 20190801. Stevia rebaudiana Bertoni (GSG+SG) -MRP orange with lot number 20191205; stevia rebaudiana Bertoni (GSG+SG) -MRP caramel+thaumatin, with lot number of 2019709; lemon juice, 100%, alnatura, VL80311, 20.01.202109:33

The experimental process comprises the following steps: for this test, a lemon water beverage was selected for the experiment. 100% of the straight lemon juice "Alnatura" was diluted 1:5 with water and 4% sugar was added to the resulting beverage. As control samples, lemon water without adding rubusoside, stevia (gsg+sg) -MRP or stevia (gsg+sg) -MRP and thaumatin was used as control samples, and lemon water with 75ppm of black tea glycoside, stevia (gsg+sg) -MRP or stevia (gsg+sg) -MRP and thaumatin was used as test samples. Each sample was subjected to sensory evaluation. Sensory evaluation included comparable sweetness, flavor, and acidity intensity (each test sample compared to the control).

Description of sensory tests: sensory testing was performed by 5 tasters and the sensory evaluation results are shown in Table 48-1. To evaluate acidity/sweetness perception, the temporal intensity profile is divided into 3 stages as shown in fig. 54 below.

TABLE 48-1 sensory evaluation results

Conclusion: STE, STC, GSTE, GSTC and overall ST-MRP/G-ST-MRP can improve or alter the taste and flavor profile of lemon juice. RU90, GRU20-MRP-TA, GRU90-MRP-CA, GRU90-MRP-TA are preferred because of their substantial improvements in overall flavor and taste and preference ratings of all tasters. Any of these compositions, such as STE, STC, GSTE, GSTE, GSTC and overall ST-MRP/G-ST-MRP or any combination of these compositions, may be used in the beverage. The amount added may be from 0.1ppm to 99.9%, preferably from 0.1ppm to 20,000ppm.

Fig. 46 shows a sweetness/acidity perceived time intensity profile of TRU20 and GTRU20 in lemon water.

Fig. 47 shows a sweetness/acidity perceived time intensity profile of RU90 and GRU90 in lemon water.

FIG. 48 shows sweetness/acidity perceived temporal intensity profiles of GRU20-MRP-CA, GRU20-MRP-TA and GTRU20-MRP-CA in lemonade.

FIG. 49 shows sweetness/acidity perceived time intensity profiles of GRU90-MRP-CA and GRU90-MRP-TA in lemonade.

Fig. 50 shows sweetness/acidity perceived time intensity profiles of caramel stevia (gsg+sg) -MRP, citrus stevia (gsg+sg) -MRP, and caramel stevia (gsg+sg) -mrp+thaumatin.

Test 2: orange-flavored finda without sugar

The aim of this study was to analyze the effect of different sweeteners in maintaining sweetness and acidity balance in soft drink zero-added orange flavor finnish.

Materials: GRU20-MRP-CA, batch number EPC-303-56-01, EPC laboratory; GRU20-MRP-TA, batch number EPC-303-56-02, EPC laboratory; TRU20, lot number EPC-303-74-01, EPC laboratory; GTRU20, batch number EPC-303-73-01, EPC laboratory; GTRU20-MRP-CA, batch number EPC-303-59-01, EPC laboratory; RU90, batch number EPC-238-34-03, EPC laboratory; GRU90, batch number EPC-303-89-03, EPC laboratory; GRU90-MRP-CA, batch number EPC-303-91-01, EPC laboratory; GRU90-MRP-TA, batch number EPC-303-91-03, EPC laboratory; stevia rebaudiana Bertoni (GSG+SG) -MRP caramel with lot number 20190801; stevia rebaudiana Bertoni (GSG+SG) -MRP orange with lot number 20191205; stevia rebaudiana Bertoni (GSG+SG) -MRP caramel+thaumatin, with lot number of 2019709; orange flavor is achieved with zero sugar, L05Z 05:44RA,05.06.2020.

The experimental process comprises the following steps: the zero-sugar orange flavor is a non-caloric orange flavor soft drink sweetened with cyclamate, acesulfame potassium and sucralose, steviol glycosides and NHDC. Citric acid and malic acid are used as acidulants. As a control, no-sugar orange flavor fasciate without addition of rubusoside, stevia (gsg+sg) -MRP or stevia (gsg+sg) -MRP and thaumatin was used, and as a test sample, no-sugar orange flavor fasciate with addition of 75ppm of rubusoside, stevia (gsg+sg) -MRP or stevia (gsg+sg) -MRP and thaumatin was used. Each sample was subjected to sensory evaluation. Sensory evaluation included comparable sweetness and flavor intensity (each sample compared to the control).

Table 48-2, sensory evaluation results

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Fig. 51 shows the sweetness/acidity perceived time intensity profile of the zero-sugar orange-flavored finda TRU20 and GTRU20

Fig. 52 shows the sweetness/acidity perceived time intensity profile of RU90 and GRU90 for zero-sugared orange-flavored finery

FIG. 53 shows sweetness/acidity perceived temporal intensity profiles of zero-sugar orange-flavored finda GRU20-MRP-CA, GRU20-MRP-TA and GTRU20-MRP-CA

FIG. 54 shows sweetness/acidity perceived time intensity profiles of GRU90-MRP-CA and GRU90-MRP-TA of zero-added orange flavor

FIG. 55 shows a sweetness/acidity perceived time intensity profile of stevia (GSG+SG) -MRP caramel, stevia (GSG+SG) -MRP citrus and stevia (GSG+SG) -MRP caramel+thaumatin

Conclusion: STE, STC, GSTE, GSTC and stevia (GSG+SG) -MRP can improve or alter the taste and flavor of sugarless or sugarless beverages. RU90, GRU20-MRP-TA, GRU90-MRP-CA, GRU90-MRP-TA are preferred because they significantly improve overall flavor and taste and preference ratings of all tasters. Any of these types of compositions, such as STE, STC, GSTE, GSTE, GSTC and stevia (gsg+sg) -MRP or any combination of these compositions, may be used in the beverage. The amount added may be from 0.1ppm to 99.9% by weight, preferably from 0.1ppm to 20,000ppm.

EXAMPLE 49 application of RU sample

In the following applications, the following RU samples were used. RU20, batch number STL02-151005, EPC laboratory; GRU20, batch number EPC-303-89-03, EPC laboratory; RU90, batch number EPC-238-34-03, EPC laboratory; GRU90, batch number EPC-303-89-03, EPC laboratory; GTRU20-MRP-HO, batch number EPC-303-59-02, EPC laboratory. GRU90-MRP-HO, batch number EPC-303-91-01, EPC laboratory; GRU20-MRP-CA, batch number EPC-303-56-01, EPC laboratory; GTRU20-MRP-CA, batch number EPC-303-59-01, EPC laboratory; GRU90-MRP-CA, lot number EPC-303-91-01, EPC laboratory.

Sensory evaluation: the taster discusses the upcoming series of samples before tasting and tastes the regular samples (without flavoring), finding the consensus of the description. Thereafter, samples with flavors were tasted at the usage level to find a consensus on how to describe the flavors (taste, smell, intensity). Five trained tasters blindly and independently tasted a series of all samples. They are allowed to re-taste and take notes for perceived sensory attributes. The properties of the discussion records are disclosed in the last step to find a description of the trade-offs. If more than 1 taster does not agree with the description of the compromise, the tasting is repeated.

Application 1: sugar-free energy beverage (commercial sample)

Materials: red ox (RedBull) is sugar-free, M23C5, PR:02.02.2020/23:35N0, EX:02.02.21/1803976.

And (3) testing and designing: to evaluate the taste profile of RU samples, a commercial sugarless energy beverage (250 ml can, brand: redBull, sweetened with acesulfame and aspartame) was used as the test sample. As a control sample, a RedBull sugarless beverage without RU sample added was used as a control sample, and a RedBull sugarless beverage containing RU sample was used as a test sample.

Results:

table 49-1, sensory evaluation results.

(1) GTRU20-MRP-HO, (2) GRU90-MRP-HO was found to substantially improve overall odor and taste and preference ratings of all tasters.

FIG. 56 shows a time intensity profile of sugarless RedBull without/with GTRU20-MRP-HO and GRU90-MRP-HO

Application 2: flavored milk beverage (commercial sample)

Materials: vanille Kurkuma beverage with 30% less sugar, no sweetener, S9170.03.20:14,

and (3) testing and designing: to evaluate the taste profile of RU samples, a commercial vanilla turmeric beverage (500 g bottle, brand:sugar content is reduced by 30%, and the sweet taste is enhanced by sugar without artificial sweetener). Vanilla turmeric beverage without RU sample added was used as a control sample and vanilla turmeric beverage containing RU sample was used as a test sample.

Results: TABLE 49-2 sensory evaluation results

(1) RU90, (2) GRU90, (3) GTRU20-MRP-CA, and (4) GRU90-MRP-CA all resulted in a substantial improvement in overall odor and taste and preference ratings for all tasters.

FIG. 57 shows a time intensity profile of turmeric herb drink without/with RU90, GRU90, GTRU20-MRP-CA and GRU90-MRP-CA

Application 3 flavored milk beverage (commercial sample)

Materials: chocolate drink, 30% less sugar, no sweetener, S914812.04.2020 years 07:27,

And (3) testing and designing: to evaluate the taste profile of RU samples, a commercial flavored chocolate milk beverage (500 g bottle, brand:sugar content is 30% less, sweetened with sugar, and no artificial sweetener). As a control sample, a chocolate drink without RU sample added was used, and a chocolate drink containing RU sample was used as a test sample.

Results: TABLE 49-3 sensory evaluation results

FIG. 58 shows a time intensity profile of a chocolate milk beverage without/with RU90, GRU90, GTRU20-MRP-CA and GRU90-MRP-CA

Application 4: peach taste sugar-reducing ice tea (laboratory sample)

Materials: black tea extract, kwl, ref. No. K245856;27102 citric acid monohydrate sand, extra pure, lot 60960, riedel-de Ha header n;01602636Peach Aroma,Akras Flavours GmbH.

TABLE 49-4 test design of basic iced tea formulation

Results: TABLE 49-5 sensory evaluation results

(1) GTRU20-MRP-CA, (2) GRU90-MRP-CA was found to substantially improve overall odor and taste and preference ratings of all tasters.

FIG. 59 shows a time intensity profile of a chocolate beverage without/with GTRU20-MRP-CA and GRU90-MRP-CA

Application 5: peach taste sugar-free ice tea (laboratory sample)

Materials: black tea extract, kwl, ref. No. K245856;27102 citric acid monohydrate sand, extra pure, lot 60960, riedel-de Ha header n;01602636 Peach Aroma, akras Flavours GmbH; acesulfame k, lot number LRAA9064, sigma Aldrich; aspartame, lot number LRAAB3060, sigma Aldrich.

Table 49-6, test design of basic iced black tea sugar-free formulation

Table 49-7, sensory evaluation results

(1) GRU90, (2) GRU20-MRP-CA, (3) GTRU20-MRP-CA, and (4) GRU90-MRP-CA are all due to substantial improvements in overall odor and taste and preference ratings of all tasters.

FIG. 60 shows a time intensity profile of a chocolate milk beverage without/with GRU90, GRU20-MRP-CA, GTRU20-MRP-CA, and GRU90-MRP-CA

Application 6: sugar-reducing ice cappuccino (laboratory sample)

Materials: dry skim milk powder, artikel No. 2230049/PZN 0909090890, 219300491, 30.05.2020; instant coffee Nescafe Typ Espresso,100% arabica, 43876240-100143829, 02 2021 17:04 90440814C3.

TABLE 49-8 test design of basic Ice cappuccino formulation

TABLE 49-9 sensory evaluation results

1) RU90, (2) GRU90, (3) GRU20-MRP-CA, (4) GTRU20-MRP-CA, and (5) GRU90-MRP-CA are all because they substantially improve overall odor and taste and preference ratings of all tasters.

FIG. 61 shows a time intensity profile of a reduced sugar cappuccino without/with RU90, GRU20-MRP-CA, GTRU20-MRP-CA and GRU90-MRP-CA

Application 7: sugar-free ice cappuccino (laboratory sample)

TABLE 49-10 test design of basic sugar-free Binghua formulation

Table 49-11, sensory evaluation results

FIG. 62 shows a time intensity profile of sugarless cappuccino without/with RU90, GRU20-MRP-CA, GTRU20-MRP-CA and GRU90-MRP-CA

Conclusion: the sweet tea extract with different compositions has different tastes and flavor effects on energy beverage, flavored milk beverage, flavored tea, flavored coffee beverage and other beverages. G-STE, GSTC, GSTC-MRP, STE-MRP, STC-MRP, G-STE-MRP and G-STC-MRP can significantly improve the taste profile and palatability of the beverage. The addition amount calculated based on the pure rubusoside content in the food and beverage may be extended to the range of 1 to 10,000ppm, preferably to the range of 5 to 5,000ppm, more preferably to the range of 5 to 3,000 ppm. In some embodiments, the final additive concentration of G-STE, G-STC-MRP, STE-MRP, STC-MRP, G-STE-MRP, and/or G-STC-MRP is 10-2,000ppm, 10-1,000ppm, 10-500ppm, 10-200ppm, 10-100ppm, 10-50ppm, 20-2,000ppm, 20-1,000ppm, 20-500ppm, 20-200ppm.20-100ppm, 20-50ppm, 50-2,000ppm, 50-1,000ppm, 50-500ppm, 50-200ppm, 50-100ppm, 100-2,000ppm, 100-1,000ppm, 100-500ppm, 100-200ppm, 200-2,000ppm, 200-1,000ppm, 200-500ppm, 500-2,000ppm, 500-1,000ppm or 1000-2000ppm.

EXAMPLE 50 preparation of glycosylated Rubbish glycoside 10% (GRU 10)

Materials: 10% of rubusoside (manufacturer name: gui Linlai. Mu. Biotech Co., ltd., ru content: 11.66%, batch number: STL 12-20011602).

The glycosylation reaction product was prepared with 10% rubusoside (RU 10) as follows:

i) 10g of dextrin (BAOLIBAO Bio Inc., lot 16052872) was dissolved in 100ml of deionized water.

ii) 10g of RU10 was added to the liquefied dextrin.

iii) 0.5ml CGTase (Amano Enzyme Co., batch No. CGTN0450202SLK, activity: 476 u/mL) was added to the mixture and incubated at 69 ℃ for 20 hours to glycosylate RU10 with glucose molecules derived from tapioca dextrin.

v) the reaction mixture was heated to 85 ℃ and maintained for 10 minutes to inactivate the cgtase, which was then removed by filtration.

vi) the resulting solution comprising glycosylated rubusoside, residual RU and dextrin was decolorized and spray dried to give 17g of grau 10 as a white powder. The final product contains glycosylated rubusoside, glycosylated non-sweet glycoside, residue of unreacted sweet tea extract component and residue of unreacted dextrin.

EXAMPLE 51 preparation of flavored GRU10-MRP-CA from GRU10, alanine and xylose or fructose

GRU10: the product of example 50.

The steps are as follows: GRU10, alanine, xylose or fructose and water were weighed according to Table 51-1 and then mixed. The resulting solution was then heated at about 100 ℃ for 2 hours. When the reaction was completed, the reaction mixture was filtered through filter paper, and the filtrate was dried with a spray dryer, thereby obtaining off-white powders designated as 51-01 and 51-02, respectively. The final product contains Maillard reaction product, glycosylated sweet tea extract, sweet tea extract residue, dextrin residue, and unreacted alanine, xylose and fructose residue.

TABLE 51-1 sample compositions

EXAMPLE 52 preparation of flavored GRU10-MRP-FTA from GRU10, glutamic acid and fructose

GRU10: the product of example 50.

The steps are as follows: GRU10, fructose, glutamic acid and water were weighed according to Table 47-1 and then mixed. The solution was then heated at about 100 ℃ for 1.5 hours. After the completion of the reaction, the solution was filtered through filter paper, and the filtrate was dried with a spray dryer, thereby obtaining off-white powders designated 52-01 and 52-02, respectively. The final product contains glycosylated sweet tea extract, sweet tea extract residue, dextrin residue, unreacted glutamic acid and fructose residue.

TABLE 52-1 sample compositions

EXAMPLE 53 evaluation of taste Profile of GRU10-MRP-CA and GRU10-MRP-FTA in a sugar-reducing System

Materials: RU10% (Gui Linlai strain Biotech Co., ltd., ru content 11.66%, lot number STL 12-20011602); GRU10-MRP-CA (51-01, 51-02), product of example 51; GRU10-MRP-FTA (52-01, 52-02), product of example 52.

Preparation of sample solution: RU10, GRU10-MRP-CA (51-01, 51-02), GRU10-MRP-FTA (52-01, 52-02) and 6.5% sugar solution were mixed according to the weight shown in Table 53-1 below.

TABLE 53-1 sample compositions

Evaluation: samples were evaluated as in example 5. Each panelist was asked to evaluate in terms of his preferences in terms of six aspects, flavor, sweetness onset, sweetness aftertaste, mouthfeel, bitterness, and overall preference. The taste, sweetness onset, sweetness aftertaste, bitterness and overall preference were evaluated based on the equivalent sweetness of 8% sugare according to the sensory evaluation method. The evaluation results are shown in Table 53-2. At the same time, everyone in the test panel had to drink the product in this example and record the time intensity profile. The results are recorded in Table 53-3.

TABLE 53-2 taste profile of RU10, GRU10-MRP-CA (51-01, 51-02) and GRU10-MRP-FTA (52-01, 52-02) in a sugar reducing System

TABLE 53-3 sweet taste profile data for the products of example 53

Fig. 63 shows a temporal sweetness intensity profile of RU10, GRU10-MRP-FTA (52-01, 52-02) in example 53 based on the sweetness profile data in table 53-3.

FIG. 64 shows a temporal sweet intensity profile of RU10, GRU10-MRP-CA (52-01, 52-02) in a sugar reducing system in example 53.

Conclusion: in the 8% total SugarE and 1.5% sugar reducing system, GRU10-MRP-CA (51-01, 51-02) and GRU10-MRP-FTA (52-01, 52-02) exhibited a significant bitterness reduction and a significant taste enhancement effect as compared to RU 10. Furthermore, GRU10-MRP-CA (51-01, 51-02) provides caramel flavor, while GRU10-MRP-FTA (52-01, 52-02) retains their herbal flavor. The results further demonstrate that the mouthfeel of RU10 can be significantly improved by glycosylation and maillard reactions. This effect can be extended to any type of glycosylated sweet tea extract that undergoes a maillard reaction.

Example 54 gru10-MRP-FTA improves the taste of black tea beverages.

Black tea beverage: black tea beverages (control) were prepared according to the following formulation.

And (3) batching: 100mL of water, 8g of sugar, 0.088g of citric acid, 0.022g of malic acid and 0.2g of black tea powder.

A test black tea beverage (test) was made as follows.

GRU10-MRP-FTA (52-01 in example 52) powder was dissolved in the control. Details are as follows.

Table 54-1: testing sample composition

Experiment: the control sample and the test sample were evaluated according to the sensory evaluation method in the foregoing example 5, and the average score of the evaluation group was taken as evaluation result data. The taste profile of the mixture is shown in Table 54-2.

Table 54-2: sensory evaluation results of GRU10-MRP-FTA (52-01 in example 52) in Black tea beverage

Conclusion: the GRU10-MRP-FTA significantly reduces the bitter taste and bitter aftertaste of black tea beverages. Furthermore, GRU10-MRP-FTA (52-01 in example 52) provides a significant improvement in flavor and mouthfeel of black tea beverages. These effects can be extended to all tea beverages.

EXAMPLE 55 preparation of GSG-MRP Using Cannabis seed oil and crystalline CBD

Materials:

cannabidiol (CBD), charge (Batch) 18R18787,Arevipharma GmbH.

D (+) -galactose, lot number 1054110, fluka

L (+) -glutamic acid, lot 581987, merck.

Steviol glycoside GSG RA50, lot number 5150311,Sweet Green Fields Co.Ltd.

Hemp seed oil (purchased on line,https://www.hanfland.at/produkt/bio-hanfoel/).

sample preparation 4.5g GSG RA50, 0.375g galactose, 0.125g glutamic acid and 0.50g CBD were mixed and dissolved in 25ml deionized water with continuous stirring. Then 1 ml of hemp seed oil was added and stirred. The mixture was heated at a temperature of 100℃for 1.5 hours with stirring at 200-250rpm. During heating, the evaporated water is continually removed to avoid substantial sample heating.

GSG RA50 was dissolved in water and diluted to the flavor concentration as a control sample.

As a result, as shown in fig. 76A and 76B, the GSG-MRP/cannabis seed oil/CBD end product had the following characteristics:

brown, opaque

The consistency is like syrup, is sticky and uniform

Smell of sour taste and licorice taste

Test 1, taste and odor description

Sample preparation 100-500ppm of the final GSG-MRP/cannabis oil/CBD product (corresponding to 20-100ppm CBD) was dissolved in water and subjected to sensory comparison with a control sample (GSG RA 50) of 100-500 ppm.

Results

Sensory evaluation of GSG-MRP/Cannabis seed oil/CBD

The taste of the cannabis seed oil is evident in each sample, and its intensity increases with increasing final product concentration. Also, the intensity of the fragrance increases with increasing concentration of the final product in water. FIG. 66A is a graph of tasting samples of different doses of GSG-MRP/cannabis oil/CBD end product dissolved in water.

Test 2 solubility in Water

Sample preparation the final GSG-MRP/cannabis oil/CBD product of 500-10000ppm was dissolved in water and the maximum amount soluble in water was determined to obtain a clear solution.

Conclusion:

table 55-2. GSG-MRP/Cannabis seed oil/CBD final product solubility detection

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FIG. 66B is the solubility in water of different doses of GSG-MRP/cannabis oil/CBD end product.

EXAMPLE 56 production of GSG-MRP Using cannabis seed oil

Materials:

d (+) -galactose, lot number 1054110.Fluka.

L (+) -glutamic acid, lot 581987, merck.

Steviol glycoside RA20/SG95, lot number 20180413, sweet Green Fields Co.Ltd.

CBD oil, 20607.

Sample preparation 45g of RA20/SG95, 0.375g of galactose and 0.125g of glutamic acid were dissolved in 25ml of deionized water with continuous stirring. Then 3 ml of hemp seed oil was added and stirred. The mixture was heated at a temperature of 100℃for 1.5 hours with stirring at 200-250rpm.

As a result, as shown in FIG. 67A, the reaction product had the following characteristics:

brown, opaque

Smell of sour taste and licorice taste

Consistency, uniform, has become solid (not viscous) after cooling.

Taste testing: 100 mg, 200 mg, 300 mg, 400 mg and 500 mg of the final GSG-MRP product (corresponding to 4, 8, 12, 16, 20 mg CBD oil) was dissolved in 100 ml of water and tasted, as compared to 100ppm, 200ppm, 300ppm, 400ppm and 500ppm RA20/SG 95.

400ppm and 500ppm final product samples were sweeter with no bitter aftertaste as compared to 400ppm and 500ppm RA20/SG 95. The taste of the cannabis seed oil was evident in each sample and the taste intensity of the cannabis seed oil increased linearly with increasing concentration of the finished product. The fragrance of the sample is neutral and slightly takes the fragrance of the hemp seed oil.

Fig. 67B is an appearance of tasting samples of final GSG-MRP products at different concentrations.

EXAMPLE 57 preparation of GSG-MRP Using CBD oil

Materials:

NuLeaf Naturals CBD in hemp oil (24 mgCBD/500mg product) -lot A933H134 GSG RA20, sweet Green Fields Co.Ltd.

D (+) -galactose, lot Fisher Scientific, 140698.

L (+) -glutamic acid, sigma Chemical G-2128

Sample preparation 45g GSG-RA20, 3.75g galactose and 1.25g glutamic acid were dissolved in 25ml deionized water with continuous stirring. 3 ml of CBD oil were then added and stirred. The mixture was heated at a temperature of 100℃for 1.5 hours with a stirring speed of 200rpm. The sample was placed in a 50ml screw cap bottle and sealed. .

As a result, the final product volume was about 60ml and the CBD oil was completely emulsified. As shown in fig. 68, the final product was brown in color, opaque, and had a honey viscosity.

Taste determination 25 mg of the final product was dissolved in 100 ml (250 ppm syrup, 225ppm solids syrup) and tasted, as compared to 225ppm GSG-RA 20. The taste of CBD oil is grass/hay taste, which is transferred to GSG-MRP end product. The final GSG-MRP product has slightly lower sweetness, but less plum/licorice flavor. The CBD flavor was slightly pronounced with aftertaste after taste.

Smell measurement the concentration of the sample solution was 250ppm and the smell was syrup. The fragrance of CBD reminds mowing/animal feed and is transferred to the smell of the end product. The final product has a very similar odor to CBD and a more pleasant aroma than the GSGRA20 starting product.

EXAMPLE 58 preparation of glycosylated Rubus Corchorifolius glycoside 40% Using RU40 as starting Material (GRU 40)

Using 40% rubusoside (Gui Linlai strain Biotech Co., ltd., RU content 40.30%, sample lot 307-48-02) as a raw material, a glycosylated product was produced as follows:

i) 15g of tapioca dextrin (BAOLIBAO Bio Inc.) was weighed out and dissolved in 45mL of deionized water.

ii) 15g of RU40 was weighed and added to the dissolved dextrin solution, which was dissolved and mixed to a solution.

iii) 0.75mL of CGTase (Amano Enzyme, inc.) and 15mL of deionized water were added to the mixed solution and incubated at 69℃for 20 hours to allow RU40 to undergo glycosylation with glucose molecules from tapioca starch.

iv) heating the mixture after the reaction in step iii) at 85℃for 10 minutes to deactivate the CGTase, which is then removed by filtration.

v) the resulting mixed solution comprising Glycosylated Rubusoside (GRU), residual RU and dextrin is decolorized and spray dried to yield 25g GRU40 as a white powder.

EXAMPLE 59 preparation of GRU40-MRP-FTA Using GRU40, fructose, glutamic acid as raw materials

GRU40 product of example 58.

9g of GRU, 0.5g of fructose and 0.5g of glutamic acid (fructose to glutamic acid ratio 1:1, GRU40 to fructose to glutamic acid mixture ratio 9:1) were weighed out and dissolved in 5g of pure water, and the pH was not adjusted, and the mixed solution was heated at 100℃for 1.5 hours. After the reaction, the solution was filtered through filter paper and the filtrate was dried with a spray dryer to give about 8.2g of GRU40-MRP-FTA as an off-white powder.

EXAMPLE 60 GRU40-MRP-FTA improves the taste profile of commercial energy beverages

Commercial energy beverage-magic claw override energy beverage from cola beverage (Beijing) Co., ltd., lot number: 20200508

The ingredients of the tea comprise water, maltodextrin, erythritol, citric acid, sodium citrate, edible essence (comprising guarana extract), carbon dioxide, sodium tartrate, black tea concentrated solution, taurine, ginseng powder, sucralose, green tea concentrated powder, coffee bean concentrated powder, sodium benzoate, inositol, potassium acetylsulfamate, edible salt, nicotinamide, pantothenic acid, vitamin B6 and vitamin B12.

Process GRU40-MRP-FTA (product in example 59) was powdered in a paw exceeding energy beverage according to Table 60-1.

TABLE 60-1 sample compositions

Experiment Each sample in Table 60-1 was evaluated according to the sensory evaluation method in example 5, and the average score of the test panel was taken as final evaluation result data, the taste profile results of which are shown in Table 60-2 and FIG. 80.

TABLE 60-2 sensory evaluation results

Conclusion the GRU40-MRP-FTA (product in example 59) can significantly reduce the metallic aftertaste and sweet aftertaste in the improved fluke override energy beverage. The GRU40-MRP-FTA (product of example 59) can provide a pleasant fruity flavor, resulting in a better overall preference than the magic claw drink alone. The results show that ST-MRP (STC-MRP or STE-MRP) can improve the taste profile of beverages, such as energy beverages. The same conclusion can be generalized to the use of other ST-MRPs as described in the present application, where ST-MRP can be added to the beverage in an amount of 0.1ppm to 10,000ppm.

EXAMPLE 61 preparation of GRU90-MRP-FTA Using GRU90, fructose, glutamic acid and essential oil/essence as raw materials

Raw material GRU90 the product of example 7; the source information of the essential oils/fragrances is as follows:

TABLE 61-1 essential oil/essence Source information

The process was followed by weighing and mixing GRU90, fructose, glutamic acid, essential oils/fragrances, and water according to the sample weights shown in Table 61-2. The resulting mixed solution was reacted at 100℃for 2.5 hours. After the reaction was completed, the solution was filtered with filter paper, and the filtrate was dried with a spray dryer to obtain off-white powdery products 61-01 to 61-06.

TABLE 61-2 sample compositions

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It was concluded that the products prepared by the above reaction procedure were clear and transparent solutions. This example shows that G-ST-MRP can act as an excellent carrier for flavor components, can improve the solubility of flavors in the form of essential oils or oils, and the final product can be in powder or liquid form. The process can be used to prepare water-soluble essential oils and their powdered products. The flavor intensity of the prepared product is obviously improved. Meanwhile, the flavor components used in the production have synergistic enhancement effect with the carrier thereof. The production process can be used for manufacturing similar products with other essential oils and soluble substances as raw materials. The product prepared by the process, such as soluble flavoring agent component, can be added into some foods and beverages to enhance the nose fragrance and the rear nose fragrance, and increase the sweetness. In other words, the G-ST-MRP can be used as a good carrier of the essential oil, so that the original flavor of the essential oil is maintained, and the solubility of the essential oil is improved. STC such as rubusoside may be obtained or isolated from, for example, stevia or a sweet tea extract, biotransformation, fermentation or chemical synthesis of stevioside. The ratio of essential oil to carrier component may vary from 1:99 to 99:1 depending on the design requirements of the final product. .

EXAMPLE 62 GRU90-MRP-FTA improving the taste profile of flavored carbonated beverages

Commercial flavored carbonated beverage products, american New Yoghurt (Mirinda), available from Baishi (China) Inc., lot number 20190803F

The components comprise water, high fructose syrup, food additives (carbon dioxide, edible essence, citric acid, sodium hexametaphosphate, sodium benzoate, sodium citrate, acesulfame potassium, sucralose, lemon yellow and brilliant yellow).

Process GRU90-MRP-FTA (product in example 61) powder was dissolved in American style carbonated beverage according to the instructions shown in Table 62-1.

TABLE 62-1 sample compositions

Experiment Each sample in Table 62-1 was evaluated according to the sensory evaluation method in example 5, and the average score of the test panel was taken as final evaluation result data, and the taste profile of the beverage sample was based on the sensory criteria in example 5 and the evaluation criteria described below.

Sensory evaluation: each sample was dissolved in neutral deionized water. The evaluator takes 20-30mL of solution to be evaluated and places the solution into the oral cavity of the evaluator, and evaluates the solution according to the fruit flavor, bubbles and refreshing feeling brought by the evaluator. The panelist then spits out the solution tested. Each evaluation aspect was given a score of 1-5 (i.e., from weak to strong).

TABLE 62-2 sensory evaluation results

Conclusion the GRU90-MRP-FTA (product 61-04 in example 61) can significantly enhance juiciness, freshness and pleasant orange flavor. Has better overall preference than merida alone (control). This result is consistent with the improvement in the flavor profile of the flavor carbonated beverage by G-ST-MRP.

EXAMPLE 63 GRU90-MRP-FTA improving the taste Profile of Green tea beverages

Commercial green tea beverage, low sugar green tea beverage from Union corporation, lot number 20200507

The ingredients of the tea comprise water, white granulated sugar, green tea, jasmine tea, oolong tea, sodium hexametaphosphate, D-sodium erythorbate, edible essence, vitamin C, sodium bicarbonate, disodium dihydrogen pyrophosphate and sodium tripolyphosphate.

Process GRU90-MRP-FTA (product 61-06 of example 61) was dissolved in the commercial green tea beverage as shown in Table 63-1 to form green tea beverage product 63-01.

TABLE 63-1 sample compositions

Experiment Each sample in Table 63-1 was evaluated according to the sensory evaluation method in example 5, and the average score of the test panel was taken as the final evaluation result data, and the taste profile of the beverage sample is shown in Table 63-2 and FIG. 82.

TABLE 63-2 sensory evaluation results

Conclusion the GRU90-MRP-FTA (product 61-06 in example 61) significantly enhanced the pleasant tea aroma, while reducing bitterness and increasing overall preference over green tea itself. This result is consistent with the improvement of the taste profile of the green tea beverage by G-ST-MRP.

EXAMPLE 64 preparation of GRU90-MRP-FTA Using GRU90, fructose, glutamic acid and Maxolidean as raw materials

GRU90 product of example 7

GRU90, fructose, glutamic acid, maxolides, and water were weighed and mixed according to the table 64-1. The resulting mixed solution was reacted at 100℃for 1.5 hours. After the reaction was completed, the solution was filtered with filter paper, and the filtrate was dried with a spray dryer to obtain an off-white powdery product 64-01.

TABLE 64-1 sample compositions

EXAMPLE 65 preparation of GRU90-MRP-FTA and use thereof in plant-based yoghurt for improving taste profile

Commercial vegetable-based yogurt (coconut flavor) from farmer spring plant yogurt (Cocos nucifera)

The components are as follows: water, coconut water (water, concentrated coconut water), white granulated sugar, hydroxypropyl distarch phosphate, lactobacillus bulgaricus, streptococcus thermophilus, pectin, xylitol, trisodium phosphate, agar, diacetyl tartaric acid esters of mono-and diglycerides, and edible flavors.

The process comprises dissolving GRU90-MRP-FTA (product 64-01 of example 64) in vegetable yogurt to form yogurt product 65-01. Specifically, the following is described.

TABLE 65-1 sample compositions

Experiment Each sample in Table 65-1 was evaluated according to the sensory evaluation method in example 5, and the evaluation criteria for milk flavor are shown in Table 65-2. The average score of the test panel was taken as the final evaluation data and the taste profile of the yoghurt sample is shown in table 65-3 and figure 83.

Table 65-2 milk fragrance evaluation Standard

TABLE 65-3 sensory evaluation score

Conclusion the GRU90-MRP-FTA (product 64-01 of example 64) was able to significantly reduce the unpleasant metallic aftertaste in yogurt (coconut flavor) while significantly improving flavor, mouthfeel and milk aroma. The results show that G-ST-MRP can improve the taste profile of yoghurt.

EXAMPLE 66 preparation of GRU90-MRP-FTA from GRU90, fructose, glutamic acid and vanillin

GRU90 product of example 7

GRU90, fructose, glutamic acid, vanillin, water were weighed and mixed according to the table 66-1. The resulting mixed solution was reacted at 100℃for 1.5 hours. After the reaction was completed, the solution was filtered with filter paper, and the filtrate was dried with a spray dryer to obtain an off-white powdery product 66-01.

TABLE 66-1 sample compositions

EXAMPLE 67 GRU90-MRP-FTA improves the taste profile of commercial dairy products

Commercial dairy products, whole milk, from the inner Mongolian illicit group Co., ltd.

The component is pure milk.

The process comprises dissolving GRU90-MRP-FTA (66-01 in example 66) powder in milk to form milk 67-01. Specifically, the following is described.

TABLE 67-1 sample compositions

Experiment Each sample in Table 67-1 was evaluated according to the sensory evaluation methods in examples 5 and 63, and the average score of the test panel was taken as the final evaluation result data, and the taste profile of the dairy product is shown in Table 67-2 and FIG. 84.

TABLE 67-2 sensory evaluation results

Conclusion the GRU90-MRP-FTA (product 66-01 of example 66) significantly improved the milk aroma, flavor, mouthfeel and overall preference of commercial dairy products. The results show that G-ST-MRP can improve the taste profile of commercial dairy products. G-ST-MRP has good compatibility with vanillin.

EXAMPLE 68 GSG-MRP-FTA (39-05) and GRU90-MRP-FTA (39-10 and 34-02) improve the taste profile of commercial carbonated beverages

Commercial carbonated beverages: see in particular Table 68-1

Table 68-1

Process GSG/GRU90-MRP-FTA (39-05, 39-10 and 34-02 products) in each powder form was dissolved in one of 4 carbonated beverages (lemon, orange, ginger or cucumber) as shown in Table 68-2.

TABLE 68-2 sample compositions

Experiment Each sample in Table 68-2 was evaluated according to example 5 and the average score of the test panel was taken as the final evaluation result data, and the taste profile of each sample is shown in Table 68-3 and FIG. 69.

TABLE 68-3 sensory evaluation results

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FIG. 69 shows the overall preference for GRU90-MRP-FTA containing commercial dairy products (67-01) based on the sensory data of Table 68-3.

Conclusion the GRU90-MRP-FTA can enhance the taste profile of flavored carbonated beverages. Specifically, 39-10 can obviously reduce the bitter taste of lemon, orange and ginger carbonated beverage, improve juiciness and refreshing feel and improve flavor; and 34-02 matches best with cucumber flavor. The sensory evaluation data indicated that G-ST-MRP can enhance the taste profile of fruit flavored carbonated beverages and can improve the refreshing and juicy feel of fruits/berries in commercial flavored carbonated beverages, thereby increasing the rapid identification of flavoring agents.

Example 69 GSG/GRU90-MRP-FTA improving the taste profile of commercial flavored Soft drinks

Commercial flavored beverage: specific information is shown in the following table.

TABLE 69-1

Process Each of the powdered GSG/GRU90-MRP-FTA products (39-05, 39-10 and 34-02) was dissolved in each of the flavored beverages as shown in Table 69-2.

TABLE 69-2 sample compositions

Experiment Each sample in Table 69-2 was evaluated according to the sensory evaluation method of example 5 and the average score of the test panel was taken as the final evaluation result data and the taste profile results of the mixture are shown in Table 69-3 and FIG. 70.

TABLE 69-3 sensory evaluation results

Figure 70 shows the overall sample preference based on the sensory results of table 69-3.

Conclusion each of the GSG/GRU90-MRP-FTA (39-05, 39-10 and 34-02) can enhance the taste profile of the flavored water beverages. 39-10 can obviously improve juicy feel and refreshing feel of nectarine, litchi and ginger flavor drinks, and improve flavor at the same time; 39-05 matched best to lemon flavor. The results indicate that G-ST-MRP can improve the taste profile of commercial fruit flavored water beverages. Thus, a fruit and/or berry flavor consumer product containing G-ST-MRP can significantly improve the freshness and juiciness of fruit or berry flavor and provide rapid flavor identification. The amount of G-ST-MRP added to the consumer product may be from 0.1ppm to 1%, 5% or 10%. Any type of G-ST-MRP may be used in consumer products to improve taste profile.

EXAMPLE 70 GSG/GRU90-MRP-FTA improving the taste profile of commercial fruit and vegetable juice

Commercial fruit and vegetable juice: specific information is shown in Table 70-1

Table 70-1

The process was carried out by dissolving GSG/GRU90-MRP-FTA (39-05, 39-10 and 34-02) powder into fruit and vegetable juice as shown in Table 70-2.

TABLE 70-2 sample compositions

Experiment Each sample in Table 70-2 was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as the final evaluation result data, and the taste profile results for each sample are shown in Table 70-3 and FIG. 71.

TABLE 70-3 sensory evaluation results

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FIG. 71 shows the overall preference of the test samples based on the sensory results of Table 70-3.

Conclusion GSG/GRU90-MRP-FTA (39-05, 39-10 and 34-02) can enhance the taste profile of juice. 39-05 can obviously improve the juiciness and the taste, and simultaneously improve the flavors of apples, pineapples, mangoes, cantaloupe milk, red grapes and coconuts in commercial fruit and vegetable juice; 39-10 also provides a good match to such beverages while maintaining their mouthfeel. The results show that G-ST-MRP can improve the taste profile of the juice.

EXAMPLE 71 GSG/GRU90-MRP-FTA improving taste profile of commercial tea beverages

Commercial tea beverage: specific information is shown in Table 71-1

TABLE 71-1

Process Each of the powdered GSG/GRU90-MRP-FTA products (39-05, 39-10 and 34-02) was dissolved in a commercial tea beverage as shown in Table 71-2.

TABLE 71-2 sample compositions

Experiment Each sample in Table 71-2 was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as final evaluation result data, the taste profile results of which are shown in Table 71-3 and FIG. 72.

TABLE 71-3 sensory evaluation results

FIG. 72 shows the overall preference of GSG/GRU90-MRP-FTA in two commercial tea beverages based on the sensory results of Table 71-3.

Conclusion each of the GSG/GRU90-MRP-FTA (39-05, 39-10 and 34-02) can enhance the taste profile of commercial tea beverages. Samples 39-05 and 39-10 can significantly reduce bitter taste and improve refreshing feel and tea flavor. These results show that G-ST-MRP can enhance the taste profile of commercial tea beverages.

EXAMPLE 72 GSG/GRU90-MRP-FTA improving the taste Profile of commercial functional beverages

Commercial functional beverage: specific information is shown in Table 72-1.

Table 72-1

Process Each of the powdered GSG/GRU90-MRP-FTA (39-05, 39-10 and 34-02) products was dissolved in a commercial energy beverage as shown in Table 72-2.

TABLE 72-2 sample compositions

Experiment Each sample in Table 72-2 was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as final evaluation result data, the taste profile results of which are shown in Table 72-3 and FIG. 73.

TABLE 72-3 sensory evaluation results

FIG. 73 shows the overall preference of the test samples based on the sensory evaluation results of Table 72-3.

Conclusion each of the GSG/GRU90-MRP-FTA (39-05, 39-10 and 34-02) can enhance the taste profile of a commercially functional beverage. 39-05 can obviously improve the refreshing feel, the tea flavor and the juiciness, and has the best matching degree with the orange flavor energy beverage. These results show that G-ST-MRP can enhance the taste profile of functional beverages. .

Example 73 GRU90-MRP-FTA improves the taste of Siraitia grosvenorii extract.

The process was carried out by weighing GRU90-MRP-FTA (example 34, product 34-01) and Momordica grosvenori extract (Huacheng Biotechnology Co., ltd., mogroside content 50%, product lot LHGE-161112) as shown in Table 73-1, mixing and dissolving, and receiving sensory evaluation test, the results of which are shown in Table 73-2.

TABLE 73-1 preparation of a mixture of GRU90-MRP-FTA (product 34-01) and Siraitia grosvenorii extract

Experiments several mixtures of GRU90-MRP-FTA and Siraitia grosvenorii extract were prepared and evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as the final evaluation result data, the taste profile results of which are shown in Table 73-2 and FIG. 74A. In the sensory evaluation, the concentration of the Siraitia grosvenorii extract in the sample solution was the same and was 200ppm. The time intensity results are shown in Table 73-3 and FIG. 74B.

TABLE 73-2 sensory evaluation results

Table 73-3 time-intensity results.

The sensory evaluation results were a function of the weight ratio of Siraitia grosvenorii extract to GRU90-MRP-FTA, and the relationship between the two is shown in FIG. 74A. Fig. 74B is a graph showing the overall preference of the sample composition based on the sensory evaluation results in table 73-2. FIG. 74C is a plot of time intensity as a function of weight ratio of Siraitia grosvenorii extract and GRU90-MRP-FTA shown based on the data in Table 73-3.

The result shows that GRU90-MRP-FTA (example 34, 34-01) can significantly reduce the aftertaste of sweetness, improve the sweetness onset speed and cover the bitter taste of the Siraitia grosvenorii extract. This effect was observed in all tested weight ratios of Siraitia grosvenorii extract to GRU90-MRP-FTA (from 10:1 to 10:10). This effect can be generalized to a range of ratios from 99:1 to 1:99. This example also shows that G-ST-MRP can improve the taste profile, flavor intensity and mouthfeel of Siraitia grosvenorii extracts and such natural sweeteners. The momordica grosvenori extract may be derived from a juice concentrate or from a momordica grosvenori extract having a different content of momordica grosvenori glycoside V, e.g. 1.5%, 3%, 15%, 40%, 50%, 70%, 90%, 95% etc. The observed effects may be extended to all natural sweeteners or low calorie sweeteners.

EXAMPLE 74 GRU90-MRP-FTA (34-02) improves the taste profile of Siraitia grosvenorii extract

The process was carried out by weighing GRU90-MRP-FTA (example 34, 34-02) and Momordica grosvenori extract (Siraitia grosvenorii Biotechnology Co., ltd., mogroside content 50% by weight, lot LHGE-161112) and mixing, dissolving in 100mL of pure water, and carrying out sensory evaluation test, as shown in Table 74-1. The results are shown in tables 74-2 and 74-3 below and in FIGS. 75A-75C.

TABLE 74 preparation of GRU90-MRP-FTA and Momordica grosvenori extract mixture

Experiments several blends of GRU90-MRP-FTA with Siraitia grosvenorii extract were prepared and evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as the final evaluation result data, with the taste profile shown in Table 74-2. In these sensory evaluations, the concentration of Siraitia grosvenorii extract in the sample solutions used was the same, 200ppm. The time intensity results are shown in Table 74-3.

TABLE 74-2 sensory evaluation results

TABLE 74-3 time-intensity evaluation results

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The sensory evaluation results are a function of the weight ratio of Siraitia grosvenorii extract to GRU90-MRP-FTA, and this relationship is shown in FIG. 75A. FIG. 74B is a graph showing overall preference versus weight ratio of Siraitia grosvenorii extract and GRU90-MRP-FTA based on the sensory evaluation results in Table 74-2. FIG. 75C is a plot of time intensity as a function of weight ratio of Siraitia grosvenorii extract to GRU90-MRP-FTA shown based on the data in Table 73-3.

The result shows that GRU90-MRP-FTA can obviously improve the taste of the Siraitia grosvenorii extract, reduce the aftertaste of sweetness, raise the sweetness speed and cover the bitter taste. This effect is prevalent in the range of GRU90-MRP-FTA to Siraitia grosvenorii extract ratios from 10:1 to 10:10. This effect can be generalized to a range of ratios from 99:1 to 1:99. This example also shows that G-ST-MRP can improve the taste profile, flavor intensity and mouthfeel of Siraitia grosvenorii extracts and such natural sweeteners. The observed effects can be extended to all natural sweeteners.

Example 75 analysis of volatile organic Compounds in sweet tea extract, its glycosylated products and MRP by two-dimensional gas chromatography-time of flight Mass Spectrometry

TABLE 75-1 sample materials

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Analysis of volatile organic Compounds: sample preparation

Volatile organic analysis

Solid Phase Microextraction (SPME) sample pretreatment

Solid Phase Microextraction (SPME) was applied using a manual fiber support (Supelco, USA) and PDMS/CAR/DVB fiber (Supelco, USA). 0.8g of each sample is weighed into a 20mL headspace bottle, dissolved in 5 mL of 0.2g/mL NaCl aqueous solution, equilibrated at 60 ℃ for 15min, extracted for 30min, and then thermally resolved in a GC sample inlet at 250 ℃ for 3min.

Instrument:

7890B GC (Agilent)

Solid state modulator SSM 1810 (snow scene technology)

EI-0610 TOFMS (sum signal mass spectrum)

Software for providing a plurality of applications

Canvas GC×GC DataProcessing Software

NIST 17 Mass Spectral Library

Chromatographic column

One-dimensional column: DB-WAX 30m 0.25mm 0.25 μm

Two-dimensional column: DB-17MS 1.195m*0.25mm*0.15 μm

Modulation column: HV (C5-C30) 1.1m

GC

Column temperature: 40 ℃ (5 min) to 250 ℃ (0 min) @3 ℃/min

Carrier gas: he@1.0mL/min

Sample inlet: 250 ℃ (split)

SSM1810

The inlet of the hot zone is 30 ℃ higher than the temperature box of the GC column

The outlet of the hot zone is 120 ℃ higher than the column temperature box and is 320℃ higher than the column temperature box

Trap temperature: -51 DEG C

Modulation period of 4s

TOFMS

Ion source: 230 DEG C

A transmission line: 250 DEG C

The mass range is as follows: 40-400m/z

Scanning rate: 100Hz

Results and discussion

FIGS. 92A-92C show Total Ion Chromatograms (TICs) of RU10, GRU10, and GRU10-MRP-FTA samples, respectively, as detected by SPME-GCXGC-TOFMS.

FIGS. 93A-93C show 3D surface maps of RU10, GRU10 and GRU10-MRP-FTA samples detected by SPME-GCXGC-TOFMS, respectively.

Data were processed using Canvas GC X GC data processing software (J & X technologies. Version 1.5). Compound identification was based on NIST 17 mass spectrometry contrast. Compounds having a degree of matching between the forward and reverse directions of not less than 700 and a peak area ratio of not less than 0.02% were selected and listed in tables 75-2 to 75-5. A series of n-alkanes (C8-C25) were injected separately for establishing the first dimension Retention Index (RI). The experimental Retention Index (RI) was calculated with normal alkane RI values and then compared to literature values (NIST RI) for further validation. A blank test was also made for background correction of the sample. Hundreds of Volatile Organic Compounds (VOCs) were identified in RU10, GRU10, and GRU 10-MRP-FTA.

34 VOCs including alkanes, aldehydes, ketones, esters, and alcohols were identified in RU10, GRU10, and GRU10-MRP-FTA (see Table 75-2), with 14 aroma substances. Aroma identified in RU10, GRU10 and GRU10-MRP-FTA are listed in tables 75-3 to 75-5.

TABLE 75-2 volatile compounds identified in RU10, GRU10 and GRU10-MRP-FTA samples

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Table 75-3. Aroma substances identified in RU10

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Table 75-4. Aroma identified in GRU10

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Table 75-5 aroma substances identified in GRU10-MRP-FTA

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Knot (S)

The sweet tea extract RU10 and its glycosylation products and Maillard reaction products contain hundreds of VOCs including hydrocarbon, ketone, aldehyde, alcohol and ester. Among them, aroma substances play an important role in their flavor.

FIGS. 78A-78C and 79A-79C show Total Ion Chromatograms (TICs) of RU40, GRU40, and GRU40-MRP-FTA samples in example 75 of SPME-GC-TOFMS detection.

Data were processed using Canvas GC X GC data processing software (J & X technologies. Version 1.5). Compound identification was based on NIST 17 mass spectrometry contrast. Compounds having a degree of matching between the forward and reverse directions of 750 or more and a peak area ratio of 0.05 or more were selected and listed in tables 75-6 to 75-9. A series of n-alkanes (C8-C25) were injected separately for establishing the first dimension Retention Index (RI). The experimental Retention Index (RI) was calculated with normal alkane RI values and then compared to literature values (NIST RI) for further validation. A blank test was also made for background correction of the sample. A wide variety of Volatile Organic Compounds (VOCs) are identified in RU40, GRU40, and GRU 40-MRP-FTA.

19 VOCs including alkanes, aldehydes, ketones, esters, alcohols, and acids (see Table 75-6) were identified in RU40, GRU40, and GRU40-MRP-FTA, with 16 aroma substances. Aroma identified in RU40, GRU40 and GRU40-MRP-FTA are listed in tables 75-7 to 75-9, respectively.

TABLE 75-6 volatile compounds identified in RU40, GRU40 and GRU40-MRP-FTA

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Table 75-7 aroma substances in RU40

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Table 75-8. Aroma in GRU 40.

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Table 75-9. Aroma substances in GRU 40-MRA-FTA.

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Knot (S)

The sweet tea extract RU40 and its glycosylation products and Maillard reaction products contain a wide variety of VOCs including hydrocarbons, ketones, aldehydes, alcohols and esters. Among them, aroma substances play an important role in their flavor.

FIGS. 80A-80C show Total Ion Chromatograms (TICs) of RU90, GRU90 and GRU90-MRP-FTA samples, respectively, from SPME-GC×GC-TOFMS detection.

Data were processed using Canvas GC X GC data processing software (J & X technologies. Version 1.5). Compound identification was based on NIST 17 mass spectrometry contrast. Compounds having a degree of matching between the forward and reverse directions of 750 or more and a peak area ratio of 0.05 or more were selected and listed in tables 75-10 to 75-13. A series of n-alkanes (C8-C25) were injected separately for establishing the first dimension Retention Index (RI). The experimental Retention Index (RI) was calculated with normal alkane RI values and then compared to literature values (NIST RI) for further validation. A blank test was also made for background correction of the sample. Numerous Volatile Organic Compounds (VOCs) are identified in RU90, GRU90, and GRU 90-MRP-FTA.

3 VOCs including alkanes, aldehydes, ketones, esters, alcohols, and acids (see tables 75-10) were identified in RU90, GRU90, and GRU90-MRP-FTA, and these were all aroma substances. Aroma identified in RU90, GRU90 and GRU90-MRP-FTA are listed in tables 75-11 to 75-13, respectively.

Volatile compounds identified in tables 75-10.RU90, GRU90 and GRU90-MRA-FTA

Aroma identified in tables 75-11.RU 90.

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Aroma in GRU90, tables 75-12.

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Table 73-13 aroma substances in GRU90-MRP-FTA

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Knot (S)

The sweet tea extract RU90 and its glycosylation products and Maillard reaction products contain fewer volatile organics than RU10 and RU40, but also several including hydrocarbons, ketones, aldehydes, alcohols and esters. The aroma in these VOCs plays an important role in the product flavor. EXAMPLE 76 preparation of GRU40-MRP-FTA Using enzymatic hydrolysis products of GRU40, fructose, glutamic acid and butter as raw materials

GRU40 product of example 58.

Butter, anchor An Jiayuan butter; pasteurized cream (from milk); from Hengnatural Cooperation Co., ltd

Lipase AK "Amano" lipase; LAKL1252009, sample lot number from Japanese wild enzyme products Co.

Butter hydrolysate preparation, namely weighing butter and water according to the following table, and mixing and stirring the butter and the water:

TABLE 76-1 butter and water combination for processing butter hydrolysates

Butter weight (g)	Weight of water (mL)
		4.5	9

The mixture is first incubated in 40-60 deg.c water bath to dissolve butter and form water and butter suspension. The mixture was then sterilized at 90℃for 15 minutes. The mixture was then cooled until the temperature was cooled below 45 ℃, 0.045g lipase was added, and the mixture was then placed in a 45 ℃ water bath for 160 minutes; the mixture was placed in a 90 ℃ oven and heated for 30 minutes to inactivate the enzymes. Finally, the obtained hydrolysate was thoroughly mixed by shaking to prepare a sample shown in Table 76-2.

The GRU40, fructose, glutamic acid, butter hydrolysate and water were weighed and mixed as shown in Table 76-2. The solution was heated at 100℃for 1.5 hours. After the reaction was completed, the solution was filtered with filter paper, and the filtrate was dried with a spray dryer to obtain a powdery product 76-01.

TABLE 76-2 sample compositions

EXAMPLE 77 GRU40-MRP-FTA improves the taste profile of raw soy milk

Commercial raw soybean milk beverage plant selected plant-based milk beverage from inner Mongolian illi group Co., ltd., product lot number 20200612C4

The components are drinking water and soybeans (non-transgenosis).

Process GRU40-MRP-FTA (product of example 76) powder was dissolved in commercial raw soy milk as shown in Table 77-1.

TABLE 77-1 sample compositions

Experiment Each sample in Table 77-1 was evaluated according to the sensory evaluation method of example 5 and the average score of the test panel was taken as the final evaluation result data, the taste profile results of which are shown in Table 77-2.

TABLE 77-2 sensory evaluation results

Conclusion the GRU40-MRP-FTA (product of example 76) significantly enhanced the milk flavor, milk flavor and mouthfeel of raw soy milk, thereby improving the overall preference of the raw soy milk product (77-01). The results indicate that glycosylated rubusoside-based maillard reaction products can improve the taste profile of raw soy milk.

EXAMPLE 78 GRU40-MRP-FTA improves the taste profile of commercial dairy products

Commercial dairy products: full fat milk from the inner Mongolian illi real group Co., ltd

The component is raw milk.

Process GRU40-MRP-FTA (example 76, 76-01) powder was dissolved in whole milk as shown in Table 78-1.

TABLE 78-1 sample compositions

Experiment Each sample was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as final evaluation result data, the taste profile results of which are shown in Table 78-2 and FIG. 99.

TABLE 78-2 sensory evaluation results

Conclusion the GRU40-MRP-FTA (examples 76, 76-01) significantly enhanced the milk flavor, milk flavor and mouthfeel of whole milk, thereby improving the overall preference of whole milk. The results indicate that glycosylated rubusoside maillard reaction products can improve the taste profile of dairy products.

EXAMPLE 79 conversion of steviol glycosides to Rubusoside

Table 79-1 sample materials

Total steviol glycosides (TSG (9)) include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, stevioside, steviolbioside, rubusoside, and dulcoside A.

The process comprises the following steps:

100 mL of STV/TSG solution (80 g/l concentration) and beta-galactosidase (0.8 kU/g stevioside) were mixed in a 250mL flask and stirred at 60℃for 8 hours. The reaction mixture was then boiled for 3 minutes to inactivate the enzyme and the precipitate was centrifuged. The resulting supernatant was spray dried. The final powder containing RU and TSG was obtained with the contents shown in Table 79-2.

Table 79-2

Raw materials	Content of product ingredients
		79-01	RU55.21％,TSG(9)87.87％
79-02	RU82.31％,TSG(9)90.2％

Conclusion(s)

Beta-galactosidase can convert stevioside to rubusoside, and under certain conditions, the conversion rate can approach 100%. Stevioside converted into rubusoside can be used for improving taste of high intensity sweetener, food ingredients, etc. according to content of stevioside in raw materials.

EXAMPLE 80 preparation of glycosylated rubusoside by steviol glycoside transformation

The glycosylation reaction product composition was prepared by steviol glycoside conversion according to the method described below.

i) 15g of maltodextrin (Bolbo Biol.Co.) was dissolved in 45mL of deionized water.

ii) adding 15g of rubusoside obtained by steviol glycoside conversion (example 79, 79-02) to the dissolved dextrin solution to form a mixture.

iii) 0.75mL of cyclodextrin glucosyltransferase (CGTase) (Amano Enzyme, inc.) and 15mL of deionized water were added to the mixture, and incubated at 69℃for 20 hours to glycosylate the rubusoside obtained by converting steviol glycosides from glucose molecules of maltodextrin.

iv) the mixture of iii) is heated at 85 ℃ for 10 minutes to inactivate the CGTase, which is then removed by filtration.

v) the resulting solution containing Glycosylated Rubusoside (GRU), residual RU and dextrin was decolorized, spray dried to give 25g of glycosylated rubusoside (GRUds) white powder from steviol glycoside conversion (example 80).

EXAMPLE 81 preparation of GRUdGSG-MRP-FTA with GRUds, fructose, glutamic acid

GRUds-product of example 80.

9g of GRUds, 0.5g of fructose and 0.5g of glutamic acid were weighed and mixed, the ratio of fructose to glutamic acid was 1:1, and the ratio of GRUds to the mixture of fructose and glutamic acid was 9:1. The resulting mixture was dissolved in 5g of pure water without adjusting the pH. The solution was heated at 100℃for 1.5 hours. After the reaction was completed, the solution was filtered with filter paper, and the filtrate was dried with a spray dryer to obtain about 8.2g of gradgsg-MRP-FTA (product of example 81) as an off-white powder.

EXAMPLE 82 GRUdGSG-MRP-FTA improving the taste profile of energy beverages

Commercial energy beverage-magic claw override energy beverage from midgrain cola beverage (Beijing) limited, product lot number: 20200508.

the ingredients of the beverage comprise water, maltodextrin, erythritol, citric acid, sodium citrate, edible essence (comprising guarana extract), carbon dioxide, sodium tartrate, black tea concentrated solution, taurine, ginseng powder, sucralose, green tea concentrated powder, coffee bean concentrated powder, sodium benzoate, inositol, potassium acetylsulfamate, edible salt, nicotinamide, pantothenic acid, vitamin B6 and vitamin B12.

Process GRUdGSG-MRP-FTA (product of example 81) powder was dissolved in a commercial paw super energy beverage according to Table 82-1.

TABLE 82-1 sample compositions

Experiment Each sample in Table 82-1 was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as final evaluation result data, the taste profile of which is shown in Table 82-2 and FIG. 100.

TABLE 82-2 sensory evaluation results

Conclusion that GRUdGSG-MRP-FTA can remarkably reduce the metallic aftertaste and sweet aftertaste of the magic claw energy beverage, can provide pleasant fruit flavor and improves the overall preference of the beverage. The results indicate that glycosylated rubusoside MRP can improve the taste profile of energy drinks.

EXAMPLE 83 preparation of GSG-MRP-CA, GSG-MRP-TN, GSG-MRP-HO with GSG, reducing sugar and amino acid

Raw materials:

GRU90 product of example 7

GSG (glycosylated stevia extract containing unreacted stevia glycosides) from Sweet Green fields, product lot number 3080191. The preparation procedure is similar to example 7, except RU90 is replaced with stevia extract.

The process is as shown in Table 83-1, GSG, reducing sugar, amino acid, water were weighed and mixed. After the reaction is finished, the solution is filtered by filter paper, and the filtrate is dried by a spray dryer to obtain off-white powder MRP products GSG-MRP-CA, GSG-MRP-TN and GSG-MRP-HO.

Table 83-1

EXAMPLE 84 GSG-MRP-CA, GSG-MRP-TN and GSG-MRP-HO improve the taste profile of commercial carbonated beverages

Commercial carbonated beverages: see Table 84-1 for details

Table 84-1

The process is as shown in Table 84-2, GSG-MRP-CA, GSG-MRP-TN, GSG-MRP-HO powders were dissolved in a carbonated beverage, respectively.

TABLE 84-2 sample compositions

Experiment Each sample composition in Table 84-2 was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as the final evaluation result data, the taste profile results of which are shown in Table 84-3 and FIG. 82.

TABLE 84-3 sensory evaluation results

FIG. 82 shows the overall preference of GSG-MRP-CA, GSG-MRP-TN and GSG-MRP-HO in commercial carbonated beverages based on the sensory evaluation results of Table 84-3.

Conclusion that GSG-MRP-CA, GSG-MRP-TN and GSG-MRP-HO all can enhance the taste profile of the flavored carbonated beverage. GSG-MRP-TN can remarkably improve the juiciness and taste of the carbonated beverage and the flavor of lemon and orange; GSG-MRP-CA is best matched with ginger flavor. The results indicate that glycosylated rubusoside MRP can improve the taste profile of fruit flavored carbonated beverages.

Example 85 GSG-MRP-CA, GSG-MRP-TN and GSG-MRP-HO improve the taste profile of commercial flavored soft drinks

Commercial flavored water beverages: see Table 85-1 for details

TABLE 85-1

The process is as shown in Table 85-2, GSG-MRP-CA, GSG-MRP-TN, GSG-MRP-HO powders were dissolved in the flavored water beverages, respectively.

TABLE 85-2 sample compositions

Experiment Each sample in Table 85-2 was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as the final evaluation result data, the taste profile results of which are shown in Table 85-3 and FIG. 83.

TABLE 85-3 sensory evaluation results

FIG. 83 shows the overall preference of GSG-MRP-CA, GSG-MRP-TN and GSG-MRP-HO in commercial flavored water beverages based on the sensory evaluation results of Table 85-3.

Conclusion GSG-MRP-CA and GSG-MRP-TN can enhance the taste profile of flavored water beverages. GSG-MRP-CA can remarkably improve the juiciness, taste and flavor of commercial plum flavor water beverage. GSG-MRP-TN has the best match with lemon flavored soft drinks. The results indicate that glycosylated rubusoside MRP can improve the taste profile of fruit flavored soft drinks.

EXAMPLE 86 GSG-MRP-CA, GSG-MRP-TN and GSG-MRP-HO improving the taste profile of fruit and vegetable juice

Commercial fruit and vegetable juice: see Table 86-1 for details

Table 86-1

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The process is as shown in Table 86-2, GSG-MRP-CA, GSG-MRP-TN, GSG-MRP-HO powders were dissolved in fruit and vegetable juice, respectively.

TABLE 86-2 sample compositions

Experiment Each sample in Table 85-2 was evaluated according to the sensory evaluation method of example 5 and the average score of the test panel was taken as the final evaluation result data, the taste profile results of which are shown in Table 86-3 and FIG. 84.

TABLE 86-3 sensory evaluation results

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FIG. 84 shows the overall preference of GSG-MRP-CA, GSG-MRP-TN and GSG-MRP-HO in commercial fruit and vegetable juices based on the sensory evaluation results of Table 86-3.

Conclusion that GSG-MRP-CA, GSG-MRP-TN and GSG-MRP-HO can improve the taste profile of the juice beverage. GSG-MRP-TN can remarkably improve the juiciness, flavor and overall preference of apple juice. GSG-MRP-HO has the best matching degree with the flavor of nectarines and pineapples, and can improve the mouthfeel, juiciness, flavor and overall preference. GSG-MRP-CA has the best matching degree with coconut flavor, and has better juicy feel, freshness and flavor. The results show that glycosylated rubusoside MRP can improve the taste profile of fruit and vegetable juice.

EXAMPLE 87 GSG-MRP-CA, GSG-MRP-TN and GSG-MRP-HO improve the taste profile of commercial functional beverages

Commercial functional beverage: see Table 87-1 for details

Table 87-1

Process As shown in Table 87-2, GSG-MRP-CA, GSG-MRP-TN, GSG-MRP-HO powders were dissolved in commercial functional beverages (Gatorade), respectively.

TABLE 87-2 sample compositions

Experiment Each sample was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as final evaluation result data, the taste profile results of which are shown in Table 87-3 and FIG. 85.

TABLE 87-3 sensory evaluation results

FIG. 85 shows the overall preference of GSG-MRP-CA, GSG-MRP-TN and GSG-MRP-HO in functional to talent beverages based on the sensory evaluation results of Table 87-3.

Conclusion GSG-MRP-CA and GSG-MRP-TN can improve the taste profile of commercial functional beverages. GSG-MRP-TN significantly improves juiciness and refreshing feel, and has the best matching degree with orange flavor functional beverage. The results indicate that glycosylated rubusoside MRP can improve the taste profile of functional beverages. Example 88A sensory evaluation of various foods containing MRP

The present study was aimed at discussing the effect of different MRPs on the flavor perception of different foods and beverages.

For this study, the following MRPs were used:

GRU20-MRP-CA, batch number EPC-303-56-01, EPC Lab

GRU20-MRP-TA, batch number EPC-303-56-02, EPC Lab

GTRU20-MRP-CA, batch number EPC-303-59-01, EPC Lab

GTRU20-MRP-HO, batch number EPC-303-59-02, EPC Lab

GRU90-MRP-CA, batch number EPC-303-91-01, EPC Lab

GRU90-MRP-HO, batch number EPC-303-91-01, EPC Lab

GRU90-MRP-TA, batch number EPC-303-91-03, EPC Lab

Taste tests were performed on various foods and beverages after addition of MRP, including seasonings (e.g., yogurt sauce, olive oil balsam sauce), soft cheeses, spreads, and deli salsa (e.g., cream cheese, egg salsa, tuna salsa, chicken sauce), sour commodities (e.g., kimchi, beet salsa, brine mushrooms), tomato products (tomato sauce, hot tomato sauce), ready-to-eat foods (e.g., beef puree, soup cans).

The taster first discusses the series of samples to be tested before tasting, and first tasts the conventional samples (without adding MRP flavour) for general sense characterization. The treated samples were then tasted at the concentrations used to find descriptive of flavor (taste, smell, intensity). These "trained" tasters (4-5 persons) then each independently blinded a series of all samples. They can re-taste and record the perceived organoleptic characteristics. In the last step, these tasters publicly discussed these features to find a consistent description. If more than one taster does not agree with this compromise description, the tasting is repeated.

Triangle tests were performed with 5 tasters following standard procedures (3-AFC test design). The tasters were randomly assigned to the following sequences of the two samples a and B: ABB, BAA, AAB, ABA and BAB. The sample itself was marked with a random 3-digit number. All testers must populate the following table 88-1:

sensory code	Which is different?	Description of the various embodiments
			_______/_______/_______

The correct identification of the different samples by the tasters was counted and compared to the total number of subjects. This statistical decision is based on published tables, and the minimum required correct answer depends on the number of tasters and the level of salience. Briefly, a published table specifies the minimum number of people that need to correctly differentiate samples based on the total number of people tested. If the number of people able to correctly distinguish samples is less than this minimum, there is no difference between samples.

Application 1: yoghurt seasoning

The material sources are as follows: "Simply Good Yoghurt Dressing",20.05.20 112 09:28

And (3) test design: to a commercially available yogurt flavoring (150 ml cup, brand: simple Good, sweetened with sugar (5.7 g/100 ml)) was added 100ppm of each MRP. The samples were then tasted and sensory evaluated, the results of which are shown in Table 88-2.

TABLE 88-2 organoleptic evaluation of MRP flavored yogurt

Application 2: olive oil aromatic vinegar seasoning

The material source is olive oil aromatic vinegar seasoning, "simple Good",20.05.20 112 11:51

Test design 100ppm MRP was added to a commercially available olive oil vinegar seasoning (150 ml cup, brand: simple Good, sweetened with sugar (6.2 g/100 ml)). The samples were then tasted and sensory evaluated, the results of which are shown in Table 88-3.

Table 88-3 organoleptic evaluation of MRP flavored olive oil vinegar seasonings

Application 3: cream cheese with vanilla

Cream cheese Source-cream cheese with vanilla "Philadelphia" (30% reduced fat), F1C01:26,11.06.20,Mondelez GmbH

Test design 100ppm MRP was added to 30% reduced fat commercial vanilla cream cheese (175 g cup, brand: philadelphia, sugar content: 5.2 g/100 g, fat content: 9.9 g/100 g). The samples were then tasted and sensory evaluated, the results of which are shown in Table 88-4.

Sensory evaluation of cream cheese with MRP in Table 88-4:

application 4: light cream cheese Mascarino (Mascarpon of Austria)

The material source was mascaraino (500 g cup, brand:lipid content: 60, 02.07.20/128 08:17)

Experimental design to commercially available cream cheese mascarano (500 g cup, brand:lipid content: 60%) to which 100ppm of MRP was added. The samples were then tasted and sensory evaluated, the results of which are shown in Table 88-5.

Table 88-5 sensory evaluation of Mascarino with MRP

Application 5: egg salad dressing material

Material source Wojnar's EI-salat (2200 g cup, brand: wojner's, 14% protein, sweetened with sugar and saccharin; 15.06.2013518:11)

And (3) test design:

100ppm MRP was added to commercially available cooked food Sha Lazhong with eggs. The samples were then tasted and sensory evaluated, the results of which are shown in Table 88-6.

Table 88-6 sensory evaluation of MRP-added egg salad dressing

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Application 6: tuna salad dressing material

The tuna salad source is "Wojnar's thundersch-Salat" (200 g cup sweetened with sugar and saccharin) 26.06.20 136 10:01.

Test design 100ppm MRP was added to a commercially available cooked salad with 25% tuna salad dressing. The samples were then tasted and sensory evaluated and the results are shown in tables 88-7.

Table 88-7 sensory evaluation of MRP-added tuna salad dressing

Application 7: MRP-added chicken plastering material

The material source is Wojner's cooked chicken spread, kreis Industriehandel GmbH, DHAC 4L (95 g tin, sweetened with sugar, 30% chicken) 060220.02.23

Test design 100ppm MRP was added to a commercial chicken spread. The samples were then tasted and sensory evaluated and the results are shown in tables 88-7.

Tables 88-7 sensory evaluation samples of MRP-added chicken spread

Application 8: MRP-added pickle

The source of the pickle is Efko brand "Delikatess Gurken" (330 g bottle sweetened with sucralose), 09.2022/030239071632

Test design 100ppm MRP was added to commercially available kimchi. The samples were then tasted and organoleptically evaluated. Each sample contained 7 g kimchi and 20 ml kimchi liquid. These samples were stored at 5℃for 24 hours and then subjected to sensory evaluation, the results of which are shown in tables 88-8.

Table 88-8 sensory evaluation of kimchi with MRP added

Sample of	Sensory evaluation
		Control	Very salty, very sour, brittle
100ppm GRU20-MRP-CA	The taste is milder and smoother, the sourness is reduced, and the crisp
		100ppm GRU20-MRP-TA	The taste is milder and smoother, the sourness is reduced, and the crisp
100ppm GTRU20-MRP-CA	The taste is milder and smoother, the sourness is reduced, and the crisp
		100ppm GTRU20-MRP-HO	The taste is milder and smoother, the sourness is reduced, and the crisp
100ppm GRU90-MRP-CA	The taste is milder and smoother, the sourness is reduced, and the crisp
		100ppm GRU90-MRP-HO	The taste is milder and smoother, the sourness is reduced, and the crisp
100ppm GRU90-MRP-TA	The taste is milder and smoother, the sourness is reduced, and the crisp

Application 9: beet salad with MRP

The material source is Efko brand "Rote Ruben salt" (340 g bottle, brand: efko, sugar content 8.8g/100 g) 12.2022/030139110539

Test design 100ppm MRP was added to commercially available beet Sha Lazhong soaked in vinegar with salt and spices. After addition of MRP, the samples were stored at 5℃for 24 hours, and then tasted and organoleptically evaluated, the results of which are shown in tables 88-9.

Tables 88-9 sensory evaluation of MRP-added beet salad

Sample of	Sensory evaluation
		Control	Deep red, beet flavor, earthy, sour, sweet-salty
100ppm GRU20-MRP-CA	Increased sweetness, reduced sourness, well balanced sweet-salty taste
		100ppm GRU20-MRP-TA	Increased sweetness, reduced sourness, well balanced sweet-salty taste
100ppm GTRU20-MRP-CA	Increased sweetness, reduced sourness, well balanced sweet-salty taste
		100ppm GTRU20-MRP-HO	Increased sweetness, reduced sourness, well balanced sweet-salty taste
100ppm GRU90-MRP-CA	Too sweet and slightly sour
		100ppm GRU90-MRP-HO	Too sweet and slightly sour
100ppm GRU90-MRP-TA	Too sweet and slightly sour

Application 10: pickled mushroom with MRP

Material source Billa AG brand "Junge Champignons Ganze Kopfe" (280 g bottle, no sugar) 314 F1901 51,26.11.2022,PSG 48/15:09

Test design 100ppm MRP was added to commercially available Champignons (mushrooms). Each sample contained 6 grams of Champignon and 20 milliliters of Champignon liquid. The samples were stored at 5℃for 24 hours, and then tasted and organoleptically evaluated, the results of which are shown in tables 88-10.

Tables 88-10: sensory evaluation of the pickled mushrooms with MRP:

application 11: tomato paste with MRP

The sources of materials are Felix brand "5Krauter" with 5 vanilla (360 g bottle, sugar content: 5.9g/100 g), felix Austria GmbH, P13022/11 x 01/19 x/525-Q

Test design 100ppm MRP was added to commercial tomato paste. These samples were then tasted and sensory evaluated, with the results using tables 88-11.

Tables 88-11 organoleptic evaluation of tomato paste with MRP:

application 12: spicy tomato sauce added with meat and MRP

The source of the material is Felix brand "Sugo Fleisch Pikant" (spicy tomato sauce with meat; 360g bottle, sugar content: 6.5g/100 g), felix Austria GmbH, P13021/13, 12/19, FX/449-Q.

Test design 100ppm MRP was added to a commercially available tomato sauce with meat. These samples were then tasted and sensory evaluated and the results are shown in tables 88-12.

Tables 88-12 organoleptic evaluation of spicy ketchup with meat and MRP:

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application 13: braised beef added with MRP

The material sources are Knorr brand 'Gulastch' (500 g bottle, sugar content: 2g/100g; fat content: 4g/100 g), 032023 L007222870 17:392303

Test design 100ppm MRP was added to commercially available braised beef. These samples were then tasted and sensory evaluated and the results are shown in tables 88-13.

Sensory evaluation of MRP-added braised beef in tables 88-13

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Application 14: MRP-added meat pepper

The material source is Knorr brand "Chili con Carne" (500 g bottle, sugar content: 1.7g/100g, fat content: 4.3g/100 g), knorr,12 2022 L934512870 09:412305

Test design 100ppm MRP was added to commercially available ready-to-eat peppers. These samples were then tasted and sensory evaluated and the results are shown in tables 88-14.

Tables 88-14 sensory evaluation of MRP added peppers:

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application 15: italian vegetable soup (Italian thick soup) with MRP

The sources of the materials were Weight watches brand "Italiensiche Gemusesuppe mit Krautern" ((Italian vanilla vegetable soup), 400ml bottle, sugar content: 2.3g/100ml, fat content: 0.2g/100 ml), H.J.Heinz GmbH,02-2023,081200149 NL43 EG.

Test design 100ppm MRP was added to a commercially available Italian vanilla vegetable soup (a concentrate soup). These samples were then tasted and sensory evaluated and the results are shown in tables 88-15.

Tables 88-15 sensory evaluation of the MRP added Italian vegetable soup (Italian concentrated soup)

Application 16: potato cream soup added with MRP

The material source is Weight watches brand "Kartoffel Cremesuppe" (carrot leek potato cream soup; 400ml jar, sugar content: 1.6g/100ml, fat content: 0.3g/100ml.H.J.Heinz GmbH,01-2023,051200701 NL43 EG)

Test design 100ppm MRP was added to a commercially available vanilla potato cream soup. These samples were then tasted and sensory evaluated and the results are shown in tables 88-16.

Tables 88-16 sensory evaluation of MRP added potato cream soup

Application 17: asian vegetable soup containing chicken and MRP

The material source is weight watches brand, (Asian vegetable soup with chicken, "Asiatische Gemusesuppe",400 ml jar, sugar content 0.7g/100ml, fat content 0.5g/100ml,H.J.Heinz GmbH 12-2022,511191147 NL43 EG)

Test design 100ppm MRP was added to a commercially available chicken-bearing Asian vegetable soup. These samples were then tasted and sensory evaluated and the results are shown in tables 88-17.

Sensory evaluation of Asian vegetable soup with Carnis gallus Domesticus and MRP in tables 88-17

Application 18: garlic cream soup with MRP

The material source is Knorr brand Knoblauchcreme Suppe (Garlic cream powder soup, 91 g bag, sugar content 1.3g/100g, fat content 2.3g/100g,02 2021,L0035C9816*01)

Test design 100ppm MRP was added to a commercial garlic creamer powder soup. These samples were then tasted and sensory evaluated and the results are shown in tables 88-18.

The powder soup is prepared by 1) stirring the contents of the bag with a stirrer in 750 ml of warm water, boiling while stirring, and 2) stewing for 5 minutes. Occasionally stir.

Tables 88-18 sensory evaluation of MRP added garlic butter soup

Application 19: MRP-added broccoli cream soup

The material source was Knorr brand "Brocc alcohol icrem supply" (broccoli cream powder soup, 91 g bag, brand: knorr, sugar content: 1.3g/100ml, fat content: 3.4g/100ml,06 2021,L0071AS816*10).

Test design 100ppm MRP was added to a commercially available broccoli cream powder soup. These samples were then tasted and sensory evaluated and the results are shown in tables 88-19.

Preparation of powder soup 1) 500ml of water was boiled and then the pan was removed from the rack, 2) the contents of the bag were stirred with a stirrer, stopped for 1/2 min and stirred again.

Tables 88-19 sensory evaluation of MRP added Cauliflower cream soup

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Application 20: boletus soup with MRP

The material source is Knorr brand "Steinp lz supply" (Boletus edulis powder soup, 91 g bag, sugar content: 1.3g/100g,05 2021 L93180B803 2 16:21)

Test design 100ppm MRP was added to commercially available bolete powder soup. These samples were then tasted and sensory evaluated and the results are shown in tables 88-20.

The powder soup is prepared by (1) stirring the contents of the bag with a stirrer in 1-temperature-rising water and boiling the same, and (2) boiling the soup for 8 minutes with occasional stirring.

Sensory evaluation of MRP-added Boletus soup in tables 88-20

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Conclusion: adding all different types of GSTE-MRP and GSTC-MRP to foods such as condiments, soft cheeses, sauces, delicatessen salad, sour foods, tomato sauce products, ready-to-eat foods, including soups, can significantly improve the palatability of the food, enhance and harmonize flavor and taste, increase mouthfeel, reduce sourness, and minimize artificial aftertaste. The use amount can be extended from 1ppm to 10000ppm.

Example 88B sensory evaluation of MRP containing beverages

The following examples are directed to studying the effect of different MRPs on sweetness and flavor perception in reduced-sugar carbonated soft drinks.

In these examples, the following MRPs are used:

GRU20-MRP-CA, batch number EPC-303-56-01, EPC Lab

GRU20-MRP-TA, batch number EPC-303-56-02, EPC Lab

GTRU20-MRP-CA, batch number EPC-303-59-01, EPC Lab

GTRU20-MRP-HO, batch number EPC-303-59-02, EPC Lab

GRU90-MRP-CA, batch number EPC-303-91-01, EPC Lab

GRU90-MRP-HO, batch number EPC-303-91-01, EPC Lab

GRU90-MRP-TA, batch number EPC-303-91-03, EPC Lab

Application 1: MRP-added strawberry-pepper-flavored low-sugar soft drink

Beverage source:strawberry pepper flavor soft drink (0.75 liter bottle, sugar content: 1.9g/100ml,Mineralwasser GmbH,05.20,L93242218)

test design 100ppm MRP was added to commercially available soft drinks with a strawberry pepper flavor. These samples were then tasted and sensory evaluated and the results are shown in tables 88-21.

Tables 88-21 organoleptic evaluation of MRP-added strawberry-pepper flavored low-sugar soft drinks

Application 2: MRP-added raspberry lemon-flavored low-sugar soft drink

Beverage source:raspberry lemon flavored soft drink (0.75 liter bottle, sugar content: 1.9g/100ml,Mineralwasser GmbH,05.20,L93242218)

test design 100ppm MRP was added to a commercially available soft drink with raspberry lemon flavor. These samples were then tasted and sensory evaluated and the results are shown in tables 88-22.

Sensory evaluation of MRP-added Raspberry lemon flavored Low sugar Soft beverages in tables 88-22

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Application 3: apple cranberry flavored low sugar soft drink with MRP

Beverage source:soft drink with brand apple cranberry flavor (0.75 liter bottle, sugar content: 2.1g/100ml,/day)>Mineralwasser GmbH,06.20,L93400258)

Test design 100ppm MRP was added to a commercially available apple cranberry flavored soft drink. These samples were then tasted and sensory evaluated and the results are shown in tables 88-23.

Sensory evaluation of apple cranberry flavored soft drinks with MRP in tables 88-23:

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application 4: MRP-added red grape flavored low-sugar soft drink

Beverage source:soft drink with red grape flavor (0.75 liter bottle, sugar content: 1.9g/100ml,Mineralwasser GmbH,06.20,L93400258)

test design 100ppm MRP was added to a commercially available red grape flavored soft drink. These samples were then tasted and sensory evaluated and the results are shown in tables 88-24.

Tables 88-24 organoleptic evaluation of MRP-added Red grape flavored Soft drink

Conclusion: GSTE-MRP and GSTC-MRP are added into the low sugar beverage, so that the sweet taste and the taste can be improved, the flavor is coordinated, the sour taste is reduced, and the overall taste and the flavor are pleasant and delicious.

Example 88C: sensory evaluation of beverage products with MRP instead of sugar.

The following examples are directed to studying the replacement of sugar in commercial beverages by MRP (up to 50%). In these examples, the following MRPs are used:

GRU20-MRP-CA, batch number EPC-303-56-01, EPC Lab

GRU20-MRP-TA, batch number EPC-303-56-02, EPC Lab

GTRU20-MRP-CA, batch number EPC-303-59-01, EPC Lab

GTRU20-MRP-HO, batch number EPC-303-59-02, EPC Lab

GRU90-MRP-CA, batch number EPC-303-91-01, EPC Lab

GRU90-MRP-HO, batch number EPC-303-91-01, EPC Lab

GRU90-MRP-TA, batch number EPC-303-91-03, EPC Lab

Steviol glycoside RA50, lot 20180823-1

Application 1: lemon water with MRP

Beverage Source Alnatura brand "Zitron Saft" (100% direct lemon juice, alnatura,24.03.2021,14:07, 81321)

Test design 100% lemon juice (trade name: alnatura) was diluted 1:5 with water and 6% sugar was added to the resulting beverage. This sample was used as a control sample. For each test beverage sample, lemonade was diluted 1:5 with water, then 3% sugar (50% sugar reduction) and RA50 and MRP were added in amounts shown in tables 88-25.

Sensory evaluation consisted of comparable sweetness, flavor and acid strength (each test sample compared to the control sample). The results are shown in tables 88-25.

Tables 88-25 sensory evaluation

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Tables 88-25 sensory evaluation

Application 2: iced tea with MRP

Materials:

black tea extract, kwl, ref.Nr: K245856

Steviol glycoside RA 50, lot 20180823-1

27102 citric acid monohydrate particles, pures, lot 60960, riedel-de Ha part n

01602636 peach essence Akras Flavours GmbH

And (3) test design: flavored iced tea was prepared as shown in tables 88-26. Sensory evaluation tests of the prepared samples are shown in tables 88-27 and 88-28.

Table 88-26 iced tea base formula

The control sample contained 7g of sugar per 100ml and the test sample contained 3.5g of sugar per 100 ml.

Tables 88-27 sensory evaluation test results

Tables 88-28 sensory evaluation test results

Example 89: dose response relationship with GRU-MRP addition

Application 1: zero degree cola

Materials:

zero degree cola, 12.11.2020L13E18:31WP,Coca Cola HBC Austria GmbH

GRU20-MRP-CA, batch number EPC-303-56-01, EPC Lab

GRU20-MRP-TA, batch number EPC-303-56-02, EPC Lab

GTRU20-MRP-CA, batch number EPC-303-59-01, EPC Lab

GTRU20-MRP-HO, batch number EPC-303-59-02, EPC Lab

GRU90-MRP-CA, batch number EPC-303-91-01, EPC Lab

GRU90-MRP-HO, batch number EPC-303-91-01, EPC Lab

GRU90-MRP-TA, batch number EPC-303-91-03, EPC Lab

The concentrations of steviol glycosides and glycosylated steviol glycosides are shown in tables 89-22 to 89-29.

Test design to examine dose-response relationship of GRU MRP samples, a commercial sugar-free flavored carbonated beverage (0.5 liter bottle, brand: coca Cola, sweetener: sodium cyclamate, ace-K, aspartame) was selected. Different amounts of GRU MRP (1-1000 ppm) were added to the beverage for sensory evaluation, and the results are shown in tables 89-1 to 89-7.

TABLE 89 sensory evaluation of GRU20-MRP-CA

TABLE 89 sensory evaluation of GRU20-MRP-TA

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TABLE 89 sensory evaluation of GRU20-MRP-CA

Table 89-4 sensory evaluation of GRU20-MRP-HO

Table 89-5 sensory evaluation of GRU90-MRP-CA

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Sensory evaluation of Table 89-6 GRU90-MRP-TA

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Table 89-7 sensory evaluation of GRU90-MRP-HO

Application 2: banana-flavored high-protein beverage

Materials:

banana-flavored high protein beverage, 12.02.2020,3211702:19101,AG

GRU20-MRP-CA, batch number EPC-303-56-01, EPC Lab

GRU20-MRP-TA, batch number EPC-303-56-02, EPC Lab

GTRU20-MRP-CA, batch number EPC-303-59-01, EPC Lab

GTRU20-MRP-HO, batch number EPC-303-59-02, EPC Lab

GRU90-MRP-CA, batch number EPC-303-91-01, EPC Lab

GRU90-MRP-HO, batch number EPC-303-91-01, EPC Lab

GRU90-MRP-TA, batch number EPC-303-91-03, EPC Lab

And (3) test design:

to examine the dose-response relationship of the GRU MRP samples, a commercial sugar-free banana flavored protein beverage (0.45 liter bottle, brand:sweetener: sucralose). Different amounts of GRU MRP (1-1000 ppm) were added to protein beverages for sensory evaluation and the results are shown in tables 89-8 to 89-14.

Table 89-sensory evaluation of 8 GRU20-MRP-CA

TABLE 89 sensory evaluation of GRU20-MRP-TA

Table 89-10 sensory evaluation of GTRU20-MRP-CA

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Table 89-11 sensory evaluation of GTRU20-MRP-HO

Table 89-12 sensory evaluation of GRU90-MRP-CA

Sensory evaluation of Table 89-13 GRU90-MRP-TA

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Table 89-14 sensory evaluation of GRU90-MRP-HO

Application 3: sugar-reducing apricot jam

Materials:

sugar-reduced apricot jam (67% reduction), 09.04.2022 L100 0 20:20,Darbo AG

GRU20-MRP-CA, batch number EPC-303-56-01, EPC Lab

GRU20-MRP-TA, batch number EPC-303-56-02, EPC Lab

GTRU20-MRP-CA, batch number EPC-303-59-01, EPC Lab

GTRU20-MRP-HO, batch number EPC-303-59-02, EPC Lab

GRU90-MRP-CA, batch number EPC-303-91-01, EPC Lab

GRU90-MRP-HO, batch number EPC-303-91-01, EPC Lab

GRU90-MRP-TA, batch number EPC-303-91-03, EPC Lab

Test design to examine dose-response relationship of GRU MRP samples, a commercial reduced sugar apricot jam (67% reduction) was selected (220 g jar, brand: darbo, sweetener: erythritol, ace-K). Different amounts of GRU MRP (1-1000 ppm) were added to test samples for sensory evaluation, and the results are shown in tables 89-15 to 89-21.

Table 89-15 sensory evaluation of apricot jam with GRU20-MRP-CA added

Sensory evaluation of apricot jam with GRU20-MRP-TA added to Table 89-16

Sensory evaluation of apricot jam with GTRU20-MRP-CA added in tables 89-17

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Sensory evaluation of apricot jam with GTRU20-MRP-HO added in tables 89-18

Sensory evaluation of apricot jam with GRU90-MRP-CA added to Table 89-19

Sensory evaluation of apricot jam with GRU90-MRP-TA added to Table 89-20

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Sensory evaluation of apricot jam with GRU90-MRP-HO added to Table 89-21

Tables 89-22

Tables 89-23

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Tables 89 to 24

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Tables 89-25

Tables 89 to 26

Tables 89 to 27

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Tables 89 to 28

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Conclusion: consumer products containing GSTE-MRP or GSTC-MRP can significantly improve the overall palatability of the consumer product, reflected in increased sweetness, increased flavor, reduced sourness and/or unpleasant aftertaste. In the consumer product, the content of GSTE-MRP or GSTC-MRP is 5ppm to 1000ppm, wherein the total content of rubusoside and glycosylated rubusoside can be 0.1ppm to 600ppm. Depending on the application, the amount of GSTE-MRP or GSTC-MRP may be further increased, e.g. 1500ppm, 5000ppm, 10000ppm etc., and the total content of rubusoside and glycosylated rubusoside will be proportionally increased accordingly.

Example 90: use of GSG-MRP-in whole sugar plate: flavor collocation

Materials:

GSG-MRP-caramel Part Number 14041-01, lot 20190801

GSG-MRP-Honey, part Number 14041-02, lot 20190704

GSG-MRP-orange, part Number 14041-08, lot 20191205

Happy Day Sprizz Apple,14.02.2021 07:22/4A6,RauchGmbH & Co OG

Ice tea lemon, 03.03.2021 14:3/2A2, rauchGmbH & Co OG

Frucade orange juice lemon water, 200221F0 0.56 21.10.20 (10:06), drankStar GmbH

Original taste cola, 11.11.2020 L12E00:19 WP,Coca C alcohol a HBC Austria GmbH

The following commercial beverages were selected for the flavor pair tests of GSG-MRP-caramel, GSG-MRP-honey and GSG-MRP-citrus types:

commercial foamed apple juice concentrate (0.5 liter bottle, brand: happy Day Apple Sprizz, rauch composition: 55% concentrated apple juice, natural mineral water, concentrated lemon juice, carbon dioxide; sugar content: 5.6g/100 ml)

Commercially available lemon ice tea (0.5 liter bottle; brand: rauch; ingredients: infusion of black tea and rose hip (water, black tea, rose hip), sugar, 1.5% concentrated lemon juice, acid: citric acid, acidity regulator: sodium citrate, essence, tea extract: minimum 1.5g/l; sugar content: 6.7g/100 ml)

Commercially available orange juice lemon water (0.5 liter bottle, brand: frucade, drinkStar GmbH; ingredients: water, sugar, orange juice and lemon juice concentrate, carbon dioxide, natural orange juice extract, acid: citric acid, natural flavors, stabilizers: pectin and guar gum, antioxidants: ascorbic acid; fruit content: 10% (8% orange), sugar content: 9.9g/100 ml)

Commercially available soft drink original taste cola (original taste) (0.5 liter bottle, brand: coca Cola HBC Austria GmbH; ingredients: water, sugar, carbon dioxide, caramel color E150d, acid: E338, caffeine-containing natural flavor; sugar content: 10.6g/100 ml)

To each of the commercially available beverages was added 5-50ppm of GSG-MRP-caramel type, GSG-MRP-honey type or GSG-MRP-citrus type. These samples were then subjected to sensory evaluation and the results are shown in tables 90-1 to 90-12. Beverage samples without GSG-MRP were used as control samples. All identifiable flavor differences between the control sample and the test sample are noted in the test protocol.

Table 90-1 contains Happy Day Apple Sprizz of GSG-MRP-caramel type

Concentration of	Sensory evaluation
		0ppm	Fruit flavor, apple flavor, very sour, acidic, astringent
5ppm	Reduced sourness, reduced astringency, and smoothness
		10ppm	Reduced sourness, reduced astringency, smoothness, and fruit/apple flavorTaste enhancement
25ppm	Reduced sourness, reduced astringency, smoothness, and improved fruit/apple flavor

Table 90-2 contains GSG-MRP-Honey type Happy Day Apple Sprizz

Table 90-3 incorporates GSG-MRP-citrus Happy Day Apple Sprizz

Concentration of	Sensory evaluation
		0ppm	Fruit flavor, apple flavor, very sour, acidic, astringent
5ppm	Slightly reduced sour taste and fruit flavor
		10ppm	Reduced sour taste and smoother taste
25ppm	Reduced sour taste, smoothness, and fruit tasteImproved flavor of daozhen apples
		50ppm	Reduced sourness, smoothness, improved fruit taste and apple flavor

Table 90-4 lemon iced tea added with GSG-MRP-caramel

Concentration of	Sensory evaluation
		0ppm	Pleasant sweet and sour taste, lemon flavor, more fresh
5ppm	The lemon flavor is improved and more fresh
		10ppm	The lemon flavor is improved and more fresh
25ppm	Slightly increased sweetness and improved lemon flavor, and is pleasant

Table 90-5 lemon iced tea added with GSG-MRP-honey

Concentration of	Sensory evaluation
		0ppm	Pleasant sweet and sour taste, lemon flavor, more fresh
5ppm	The lemon flavor is improved, the sweet and sour taste is well balanced, and the lemon flavor is more fresh
		10ppm	The lemon flavor is improved, the sweet and sour taste is well balanced, and the lemon flavor is more fresh
25ppm	Slightly has the aftertaste of fresh flowers and is more fresh

Table 90-6 lemon iced tea added with GSG-MRP-orange

Concentration of	Sensory evaluation
		0ppm	Pleasant sweet and sour taste, lemon flavor, more fresh
5ppm	Reduced sour taste and improved lemon flavor
		10ppm	The sour taste is reduced, the lemon flavor is improved, and the lemon flavor is more fresh
25ppm	The sour taste is reduced, the lemon flavor is improved, and the lemon flavor is more fresh
		50ppm	Slightly increased sweetness, richer taste, improved lemon flavor and freshness

Table 90-7 Frucade with GSG-MRP-caramel type

Table 90-8 Frucade with GSG-MRP-Honey

Table 90-9 Frucade with GSG-MRP-orange

Table 90-10 original taste cola with GSG-MRP-caramel added

Table 90-11 contains GSG-MRP-Honey type original taste cola

Table 90-12 contains GSG-MRP-orange type original taste cola

Concentration of	Sensory evaluation
		0ppm	It is the taste of cola, very sweet, sour and pleasant
5ppm	The taste is very similar, but the acidity is reduced, pleasant and more fresh
		10ppm	The taste is very similar, but the acidity is reduced, pleasant and more fresh
25ppm	The taste is very similar, but the acidity is reduced, pleasant and more fresh
		50ppm	The taste is very similar, but the acidity is reduced, pleasant and more fresh

Conclusion: the addition of GSG-MRP can improve the freshness and palatability of commercial beverages. For any type of consumer beverage, these examples may be extended to any type of GSG-MRP, G-ST-MRP or GSC-MRP.

Example 91: MRP preparation and analysis of nose flavor Using GTRU20, GRU90 and various amino acids and/or reducing sugars

Materials:

GTRU20, batch number EPC-303-73-01, EPC Lab

GRU90, batch number EPC-303-89-03, EPC Lab

DL-asparagine monohydrate, 98%, lot 69H1152,Sigma Aldrich

Glycine anhydride, lot 090K5432,Sigma Aldrich

L-isoleucine, 99%, 007466, merck

L- (+) -lysine, lot 0001442572,Sigma Aldrich

DL-proline, 99%, lot number 17H0844,Sigma Aldrich

D- (+) -galactose, > 99%, lot number 039K00592V,Sigma Aldrich

D- (+) -glucose monohydrate, 99.5% or more, lot1362591 51108254, fluka

D- (+) -xylose, 99.5% or more, lot number 024K00312,Sigma Aldrich

Test design this series of experiments was performed in sealed 10 ml Pyrex-Vials Vials. Other reagents (amino acids, carbohydrate sources) are dissolved/suspended in the reaction solvent. The ratio of reducing sugar to amino acid is 2:1, and the ratio of sweet tea extract to sugar/amino acid mixture is 10:3. The prepared samples were transferred to glass beakers containing sand and preheated for at least 30 minutes at the reaction temperature in a dry box. After the planned reaction time, the vials were transferred to ice water. After cooling to room temperature, sensory analysis was performed on the positive nasal flavor.

Reaction conditions:

reaction solvent water

Heating temperature is 100 ℃, drying oven

Heating time is 2h

Abbreviations:

asp galactose Gal of asparagine

Glycine Gly glucose Glc

Ile xylose Xyl

Lysine Lys

Proline Pro

TABLE 91-1 sample

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Conclusion: different types and proportions of reactants, including water, sugar donors, amine donors, and GRU-MRP, collectively produce a variety of useful flavors, colors, and taste products. The types and ratios of reactants described in this example can be extended to other types and ratios of reactants described in this specification.

EXAMPLE 92 preparation of MRP with GTRU20, valine and xylose and analysis of its nose-facing flavor

Materials:

potassium dihydrogen phosphate not less than 99,5%, charge/batch No. A433272318, merck

GTRU20, batch number EPC-303-73-01, EPC Lab

D-valine, 98%, lot 20H0295,Sigma Aldrich

D- (+) -xylose, 99.5% or more, lot number 024K00312,Sigma Aldrich

Test design this series of experiments was performed in sealed 10 ml Pyrex-Vials Vials. Other reagents (amino acids, carbohydrate source) were dissolved/suspended in 5 ml of reaction solvent. The prepared samples were transferred to glass beakers containing sand and preheated for at least 30 minutes at the reaction temperature in a dry box. After the planned reaction time, the vials were transferred to ice water. After cooling to room temperature, sensory analysis was performed.

Conditions are as follows:

reaction solvent, 0.2M phosphate buffer, pH 8.0

Heating temperature is 100 ℃, drying oven

Heating time of 10, 20, 30, 45, 60, 90, 120min

Table 92-1 sample compositions and sensory analysis

EXAMPLE 93 preparation of MRP with RU20, GRU20, TRU20, GTRU20, RU90 or GRU90 and xylose, threonine, arginine and/or valine and analysis of the nose flavor thereof

Materials:

l-arginine, lot number MKBC7640, sigma Aldrich, not less than 98%

L-threonine, > 98%, lot number SLBJ1992V, sigma Aldrich

D-valine, 98%, lot 20H0295,Sigma Aldrich

D- (+) -xylose, 99.5% or more, lot number 024K00312,Sigma Aldrich

RU20, lot number STL02-151005, EPC Lab

GRU20, batch number EPC-303-89-03, EPC Lab

TRU20, batch number EPC-303-74-01, EPC Lab

GTRU20, batch number EPC-303-73-01, EPC Lab

RU90, batch number EPC-238-34-03, EPC Lab

GRU90, batch number EPC-303-89-03, EPC Lab

Test design this series of tests was performed in sealed 10 ml Pyrex-Vials Vials. The reactants (amino acid, carbohydrate source) are dissolved/suspended in the reaction solvent. The ratio of reducing sugar to amino acid is 2:1, and the ratio of sweet tea extract to sugar/amino acid mixture is 10:3. The prepared samples were transferred to glass beakers containing sand and preheated for at least 30 minutes at the reaction temperature in a dry box. After the planned reaction time, the vials were transferred to ice water. After cooling to room temperature, sensory analysis was performed.

Conditions are as follows:

reaction solvent, 0.2M phosphate buffer, pH 8.0

0.2M phosphate buffer, pH 6.0

Heating temperature is 100 ℃, drying oven

Heating time is 2h

Table 93-1 preparation of test samples and sensory evaluation results

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Conclusion: different types and proportions of reactants, such as sugar donors, amine donors, ST (STC, STE), GST (GSTC, GSTE), and different reaction conditions, such as temperature, pressure, ph values, can be used to produce different types of useful flavors for consumer products, pharmaceuticals, cosmetics, pet foods, and the like. The kind, proportion and reaction condition of the reaction reagent may be changed as required, and are not limited to these examples.

Example 94: analytical study with volatile concentrate from Forward Limited

Liquid samples (ref.25598 lemon juice volatile concentrate extract or ref.71025597 orange juice volatile concentrate extract) were diluted 1:20 with ethanol/water for headspace mass spectrometry or 1:20 with dichloromethane for liquid extraction.

Both headspace and liquid extraction were calibrated with limonene. Quantification of all identified compounds was based on limonene. The method includes consideration of similar responses of all compounds during the analysis (i.e., the recorded area of each peak can be quantified in terms of limonene).

Headspace analysis was performed after incubation and equilibration at 80 ℃ and identification and quantification of the odor/fragrance active moiety was performed. Liquid injections were performed to identify and quantify the total amount of "volatile" compounds.

Analytical test results are shown in the following table and chromatograms.

The main results are shown below.

Ref.25598 lemon juice volatile concentrate extract contains 15.5g/l of odor/fragrance active ingredient, calculated as 565g/l total. The corresponding values for the volatile concentrate extract of Ref.71025597 orange juice are 11.1g/l and 613g/l, respectively.

Table 94-1 Ref.25598 results of headspace GC/MS quantitative analysis of volatile concentrated extract of lemon juice

Table 94-2 Ref.25598 results of liquid injection GC/MS quantitative analysis of volatile concentrated extracts of lemon juice

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Table 94-3 Ref.71025597 results of headspace GC/MS quantitative analysis of orange juice volatile concentrate extract

Table 94-4 Ref.71025597 liquid injection GC/MS quantitative analysis results of orange juice volatile concentrated extract

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Figure 86 shows a headspace GC/MS spectrum of ref.y0034434 lemon juice volatile concentrate extract. FIG. 86B shows a liquid injection GC/MS spectrum of Ref.Y0034434 lemon juice volatile concentrated extract

Fig. 87A shows a headspace GC/MS spectrum of ref.71025597 orange juice volatile concentrate extract. Fig. 87B shows a liquid injection GC/MS spectrum of ref.71025597 orange juice volatile concentrate extract.

Conclusion: in some embodiments, a composition includes one or more materials selected from STC, STE, GSTC, GSTE, ST-MRP and G-ST-MRP and a material selected from any of the above flavors, thereby providing the composition with soluble flavors and increased flavor intensity.

Example 95: preparation of flavor RU90 MRP or GRU90 MRP by xylose alone, or xylose and lysine or arginine, or flavor RU90 or GRU90 mixed with MRP formed by xylose alone, or xylose and lysine or arginine, including nose analysis thereof and taste improvement in beverages

Materials:

RU90, batch number EPC-238-34-03, EPC Lab

GRU90, batch number EPC-303-89-03, EPC Lab

L-arginine, no. 98%, lot number: MKBC7640, sigma Aldrich

L- (+) -lysine, lot 0001442572,Sigma Aldrich

D- (+) -xylose, 99.5% or more, lot number 024K00312,Sigma Aldrich

Test design this series of tests was performed in sealed 10 ml Pyrex-Vials Vials. MRP is prepared with or without RU and GRU. The test was performed under the following conditions:

reaction solvent deionized water

Heating temperature is 100 ℃, drying oven

Heating time is 1h

Test 1 heating MRP with RU or GRU

The reaction reagent (5 mg amino acid, 10mg reducing sugar, 50mg RU90 or GRU 90) was dissolved/suspended in 225. Mu.l of the reaction solvent. The prepared samples were transferred to glass beakers containing sand and preheated for at least 30 minutes at the reaction temperature in a dry box. After the planned reaction time, the vials were transferred to ice water. After cooling to room temperature, sensory analysis was performed.

Test 2 heating MRP without RU or GRU

The reaction reagent (5 mg amino acid, 10mg reducing sugar) was dissolved/suspended in 225. Mu.l of the reaction solvent. The prepared samples were transferred to glass beakers containing sand and preheated for at least 30 minutes at the reaction temperature in a dry box. After the planned reaction time, the vials were transferred to ice water. After cooling to room temperature, these samples were mixed with 50mg of RU90 or GRU90 and then subjected to sensory analysis.

TABLE 95-1 sensory evaluation of MRP formed by heat-treating amino acids, sugars and RU or GRU (test 1)

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TABLE 95-2 sensory evaluation of MRP binding to RU or GRU after Maillard reaction (test 2)

Conclusion: different flavors can be produced with different amine donors; one or more substances selected from STC, STE, GSTC, GSTE may be reacted directly with the amine donor as sugar donor, either together with the sugar or amine donor or after standard sugar and amine donor reactions, both of which may produce a pleasant flavour or savoury product, and may be used in consumer products, cosmetics, pharmaceuticals and pet foods. The amounts of sugar donor, amine donor, STC, STE, GSTC, GSTE can be varied by different ratios. The types of the sugar donor and the amine donor may be any of those disclosed in the present specification, and are not limited to the present example.

Application 1. Taste improvement of lemon Water

Lemon water composition: 100% lemon juice from concentrate, 20.04.202123:32/4A1, rauchGmbH

Experimental design for flavor sensory testing of the prepared MRP, non-commercial lemonade was selected that was prepared with concentrated lemon juice (mixed with deionized water in a 1:5 ratio) and sweetened with 5% sugar. 100ppm of MRP was added to each test sample. Sensory evaluation was performed on these samples, and the results are shown in Table 95-3.

Table 95-3 sensory evaluation of Maillard lemon Water (test 1) with amino acids, sugar and RU90 or GRU90

Conclusion: both standard MRP and ST-MRP can significantly improve the taste and flavor of lemonade. The types and proportions of amine donors, sugar donors, STE, STC, GSTE and/or GSTC in maillard reactions can be added to consumer products in any of the amounts described herein.

Table 95-4 sensory evaluation of lemon water (test 2) combined with RU90 or GRU90 after heat treatment after Maillard reaction

Conclusion: the combination of standard MRP with STE, STC, GSTE and/or GSTC can significantly alter, improve the taste and flavor of lemonade or other beverages. The types and proportions of amine donors, sugar donors, STE, STC, GSTE and/or GSTC in maillard reactions can be added to consumer products in any of the amounts described herein.

Application 2 taste improvement of Low-fat yogurt beverage

Yoghurt drink 0.1% fat, 3116204:0415.07.2020 yoghurt drink mixed with strawberry juice

Experimental design to perform flavor sensory tests on the prepared MRP, commercially available yoghurt drinks (brand:lipid content 0.1%, no sugar added, sweetening with sucralose, ace-K). 100ppm of MRP was added to each test sample. Sensory evaluation was performed on these samples, and the results are shown in tables 95-5 and 95-6.

Table 95-5 organoleptic evaluation of yogurt drink (test 1) subjected to Maillard reaction with amino acids, sugar and RU90 or GRU90

Conclusion: MRP, ST-MRP and G-ST-MRP can all improve the taste of yoghurt drink obviously when in use. The types and proportions of amine donors, sugar donors, STE, STC, GSTE and/or GSTC in maillard reactions can be added to consumer products in any of the amounts described herein.

Table 95-6 sensory evaluation of lemon water (test 2) combined with RU90 or GRU90 after heat treatment after Maillard reaction

Conclusion: the combination of standard MRP with STE, STC, GSTE and/or GSTC can significantly alter, improve the taste and flavor of the yoghurt drink. The types and proportions of amine donors, sugar donors, STE, STC, GSTE and/or GSTC in maillard reactions can be added to consumer products in any of the amounts described herein.

Example 96: preparation of flavor RU90 MRP or GRU90 MRP by fructose alone, or fructose and various amino acids, or RU90 or GRU90 mixed with MRP formed by fructose alone, or fructose and various amino acids, including its nose analysis and taste improvement in beverages

Materials:

RU90, batch number EPC-238-34-03, EPC Lab

GRU90, batch number EPC-303-89-03, EPC Lab

L-alanine, lot number 0001388605, fluka

L-arginine, no. 98%, lot number: MKBC7640, sigma Aldrich

DL-asparagine monohydrate, 98%, lot 69H1152,Sigma Aldrich

Glycine anhydride, lot 090K5432,Sigma Aldrich

L-leucine, lot 61819, fluka

L- (+) -lysine, lot 0001442572,Sigma Aldrich

DL-phenylalanine, 98% minimum, lot number 51K1696,Sigma Aldrich

DL-proline, 99%, lot number 17H0844,Sigma Aldrich

L-threonine, > 98%, lot number SLBJ1992V, sigma Aldrich

DL-tyrosine, lot 49H0632,Sigma Aldrich

D-valine, 98%, lot 20H0295,Sigma Aldrich

D- (-) -fructose, lot number BCBC1225, sigma Aldrich

Reaction solvent deionized water

Heating temperature is 100 ℃, drying oven

Heating time is 1h

Test 1 heating MRP with RU or GRU

Test 2 heating MRP without RU or GRU

Table 96-1 sensory evaluation of MRP formed by combining amine and sugar donors with RU90 or GRU90 (test 1)

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Conclusion: in the maillard reaction, STC, STE, GSTC and/or GSTE in combination with different sugar and amine donors can produce different interesting flavors useful in consumer products including food and beverage products.

Sensory evaluation of MRP supplemented with RU90 or GRU90 after Table 96-2 MR reaction (test 2)

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Conclusion: mixing standard MRP obtained by reacting different sugar and amine donors with STC, STE, GSTC and/or GSTE can produce different interesting flavors and/or sweeteners useful in consumer products including food and beverage products.

Application 1. Taste improvement of lemon Water

Lemon water source: 100% lemon juice from concentrate, 20.04.2021 23:32/4A1, rauchGmbH

Experimental design for flavor sensory testing of the prepared MRP, non-commercial lemonade was selected that was prepared with concentrated lemon juice (mixed with deionized water in a 1:5 ratio) and sweetened with 5% sugar. Unless otherwise indicated, 100ppm of MRP was added to each test sample. These samples were tasted and sensory evaluated and the results are shown in Table 96-3.

Table 96-3 sensory evaluation of MRP modified lemon Water formed with amino acids, sugars and RU90 or GRU90 combinations (test 1)

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Conclusion: when combined with lemonade, ST-MRP can enhance flavor, improve sweetness, reduce sourness, enhance mouthfeel, enhance sweetness recognition and more rapid onset of taste.

Table 96-4 sensory evaluation of lemon water (test 2) combined with Standard MRP and RU90 or GRU90 respectively

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Conclusion: standard MRP from sugar and amine donors in combination with STC, STE, GSTC and/or GSTE can enhance the flavor intensity, improve sweetness and mouthfeel and flavor freshness of lemonade.

Application 2 taste improvement of Low-fat yogurt beverage

Yoghurt beverage comprising apple-carrot juice, 0.1% fat, 54 16204:04 03.08.2020

Experimental design to perform flavor sensory tests on the prepared MRP, commercially available yoghurt drinks (brand:lipid content 0.1%, no sugar added, sweetening with sucralose, ace-K). 100ppm of MRP was added to each test sample. Sensory evaluation was performed on these samples.

Table 96-5 sensory evaluation of MRP modified yoghurt drink formed with amino acids, sugar and RU90 or GRU90 (test 1)

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Conclusion: ST-MRP can enhance flavor, improve sweetness, reduce aftertaste such as artificial taste, and enhance mouthfeel in commercial beverages.

Tables 96-6 organoleptic evaluation numbers of yoghurt drinks modified with standard MRP and RU90 or GRU90 respectively (test 2)

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Conclusion: standard MRP produced by different sugar and amine donors in combination with STC, STE, GSTC and/or GSTE can enhance flavor, improve sweetness, improve mouthfeel in commercial beverages.

EXAMPLE 97 taste improvement of plain hamburger with GSG-MRP-CA and GSG-MRP-PC

Raw materials:

GSG-MRP-CA model 14041-01, lot number 20190801, EPC

GSG-MRP-PC model 14041-03, batch number 20190703, EPC

Vegetarian hamburger (Veganburger), garden golden "delicacy hamburger", L01886702,26.07.2020,Garden Gourmet,Tivall Deutschland GmbH

And (3) test design: a commercial plain hamburger (226 g package, brand: garden Gourmet) based on soy protein and wheat protein (raw, thawed) was selected for taste improvement testing with GSG-MRP-CA and GSG-MRP-PC. 25, 50, 100, 150 and 200ppm of GSG-MRP-CA or GSG-MRP-PC was added to each test sample. The samples were then tasted and subjected to sensory evaluation, the results of which are shown in Table 97-1.

Table 97-1 vegetable hamburger/GSG-MRP-PC sensory evaluation

Samples containing 25 and 50ppm GSG-MRP-PC represent the most popular samples because of their balanced spicy flavor, enhanced natural fleshy taste and significantly better mouthfeel.

Table 97-2. Sensory evaluation of vegetarian hamburger/GSG-MRP-CA

Samples with GSG-MRP-CA content of 25 and 50ppm represent the preferred samples because it has a balanced spicy flavor, enhances the mouthfeel of natural meat quality, and has a better mouthfeel.

EXAMPLE 98 stevioside content of stevioside-enriched stevioside hydrolysis of rubusoside-enriched composition

Raw materials of the product include batch number EPC-308-50-03, EPC-311-02, EPC-308-76-03

Table 98-1.

The rubusoside after hydrolysis and enrichment of stevioside can be further purified to obtain more than 85%, 90%, 95% and 99% of products such as rubusoside. Products such as 5%, 10%, 20%, 30%, 50%, 60%, 70%, 80%, 90%, 95%, 99% rubusoside obtained by this method can be used as glycosylation raw materials. An embodiment of glycosylated rubusoside obtained by hydrolysis of stevioside derived from stevioside, wherein the stevioside content is above 5%, 10%, 20%, 30%, 50%, 60%, 70%, 80%, 85%, 90%, 95%, 99%. An embodiment of a glycosylated stevioside comprises a glycosylated rubusoside, wherein the glycosylated rubusoside comprises greater than 1%, 5%, 10%, 20%, 30%, 50%, 70%, 85%, 90%, 95%, 99%. Embodiments of the glycosylated stevioside comprise glycosylated rubusoside and glycosylated Reb a, wherein the glycosylated Reb a content is less than 99%, 80%, 50%, 30%, 20%, 10%, 5%, 1%. Embodiments of the glycosylated stevioside comprise glycosylated rubusoside and glycosylated stevioside, wherein the glycosylated stevioside content is less than 50%, 30%, 10%, 5%, 1%. An embodiment of a glycosylated stevioside comprises a glycosylated rubusoside and a glycosylated stevioside, wherein the glycosylated stevioside content is greater than 1%, 10%, 30%, 50%. Embodiments of glycosylated stevioside comprise glycosylated rubusoside, unreacted stevioside selected from one or more of Reb a, stevioside, rubusoside, and rubusoside, wherein the unreacted rubusoside content is less than 50%, 30%, 20%, 10%, 5%, 1%.

EXAMPLE 99 analytical investigation of flavoring (essential oils in examples 39 and 61)

The test method used in this example was the same as that used in example 94

TABLE 99-1 headspace GC/MS results for orange 71025597

* … … expressed as D limonene

TABLE 99-2 GC/MS results for orange 71025597 liquid injection

* … expressed as average response factor D-limonene, alpha-pinene, gamma-terpineol

TABLE 99-3 headspace GC/MS results for citrus 91026464

* … … it is represented by D-limonene

TABLE 99-4 liquid injection GC/MS results for citrus 91026464

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* .. expressed as average response factor d-limonene, alpha-pinene, gamma-terpineol

Table 99-5 headspace GC/MS results of lemon 71026465

… … is denoted as D-limonene

TABLE 99-6 liquid injection GC/MS results for lemon 71026465

* … … expressed as average response factor D-limonene, alpha-pinene, gamma-terpineol

TABLE 99-7 headspace GC/MS results for bitter orange 71026466

* .. it is represented by D-limonene

TABLE 99-8 liquid injection GC/MS results for bitter orange 71026466

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TABLE 99-9 headspace GC/MS results for blood orange 81026463

* .. it is represented by D-limonene

TABLE 99-10 liquid injection GC/MS results for blood orange 81026463

TABLE 99-11 headspace GC/MS results for citrus juice 81025599

* .. it is represented by D-limonene

TABLE 99-12 liquid injection GC/MS results for citrus juice 81025599

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EXAMPLE 100 taste Profile and aroma evaluation of GRU90 and GRU90-MRP made with different amino acids

Raw materials GRU90 product of example 7

The process comprises the following steps: GRU90, glucose, amino acids, and water were sampled as indicated in Table 86-1. All ingredients were mixed together and dissolved completely in water. The solution was then heated at about 100 ℃ for one hour. After the reaction was completed, the solution was filtered through filter paper, and the filtrate was dried with a spray dryer to obtain powder products 100-01 to 100-09.

TABLE 100-1 sample compositions

Example 101 taste Profile evaluation of GRU90 and GRU90-MRP prepared from different sugar donors

Raw material GRU90 product of example 7.

The process comprises the following steps: GRU90, glucose, amino acids, water were weighed as shown in Table 101-1. All ingredients were mixed together and dissolved completely in water. The solution was then heated at about 100 ℃ for 2.5 hours. After the reaction was completed, the solution was filtered through filter paper, and the filtrate was dried with a spray dryer to obtain powder products 101-01 to 101-18.

TABLE 101-1 sample compositions

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Each sample was evaluated according to the sensory evaluation method described in example 5 above. The average score for each sensory standard test panel was recorded as the evaluation test result. Table 101-2 shows the taste profile of each mixture.

TABLE 101-2 sensory evaluation results

Sample of	Overall preference degree	Mouthfeel of the product	Bitter taste	Sweet aftertaste
					101-01	3.5	1.5	1	1.5
101-02	2.5	2	1.5	2.5
					101-03	3	2	1	4
101-04	4	3	1	1.5
					101-05	3	1.5	1.5	2
101-06	2.5	1.5	1.5	4
					101-07	2.5	1.5	1.5	5
101-08	3	3	1	4.5
					101-09	2.5	2	1	5
101-10	3	1.5	1	1.5
					101-11	2.5	2	1	2.5
101-12	2.5	2.5	1	2
					101-13	2.5	2	1	1.5
101-14	3	2.5	1	1.5
					101-15	3.5	2	1	1.5
101-16	3	2	1	1.5
					101-17	3.5	2	1	1.5
101-18	2.5	2	1	1.5

FIG. 88 shows the results of sensory evaluation of GRU90-MRP prepared with different sugar donors.

Conclusion: GRU90-MRP prepared from different sugar donors and amino acids has pleasant taste, and overall preference score is above 2.5. The taste of GRU90-MRP prepared with xylose was most pleasant, with an overall preference score of 4.

EXAMPLE 102 preparation of GRU90-MRP-FTA with GRU90 Using concentrated juice as sugar donor

Raw materials: GRU90 (product of example 7); concentrated juice: 1) Decolorized deacidification concentrated apple juice (fructose content: 36.77%), the division of the Weinan, china, heterol juice Co., ltd., lot: 25191005B01-05; 2) Decolorized deacidification concentrated pear juice (fructose content: 26.67%), kagaku Kogyo Co., ltd., china, weinan, lot number: 25191005B02-05.

The process comprises the following steps: GRU90, juice concentrate, glutamic acid, and water were weighed according to Table 108-1. All ingredients were mixed together and dissolved completely in water. The solution was then heated at about 100 ℃ for 1.5 hours. After the reaction was completed, the solution was filtered through filter paper, the filtrate was dried with a spray dryer, and the products 102-01 and 102-02 were in the form of off-white powders.

Table 102-1

EXAMPLE 103 GRU90-MRP-FTA improves the taste profile of Low sugar carbonated beverages

Commercial carbonated beverages: joy, from koku cola beverage (beijing) limited, lot number: 20200714

The components are as follows: water, food additives (carbon dioxide, caramel color, phosphoric acid, acesulfame potassium, sodium dihydrogen phosphate, sodium benzoate, caffeine, citric acid, L (+) -tartaric acid, sucralose), and flavoring essence.

The process comprises the following steps: an amount of GRU90-MRP-FTA (examples 102, 102-1 and 102-2) powder was dissolved in the selected carbonated beverage. The details are given in the following table.

TABLE 103-1 sample compositions

Experiment: each sample was evaluated according to the sensory evaluation method of example 5, and the average score given by the test panel was taken as final evaluation result data, the taste profile results of which are shown in table 103-2 below.

TABLE 103-2 sensory evaluation results

Conclusion: the GRU90-MRP-FTA (examples 102, 102-01 and 102-02) significantly reduced the unpleasant sweet aftertaste and metallic aftertaste of the diet cola while maintaining its original caramel and mouthfeel. Thereby increasing the overall preference of the beverage. The results indicate that GRU90-MRP-FTA improves the taste profile of low sugar carbonated beverages.

Example 104 taste profile and aroma evaluation of GRU40 and GRU40 MRP prepared by mixing various amino acids with fructose

Raw materials GRU40 product of example 58

The process comprises the following steps: GRU40, glucose, amino acid and water were weighed as shown in Table 104-1, and all the ingredients were mixed together and completely dissolved in water. The solution was heated at 100℃for 2.5 hours. After the reaction was completed, the solution was filtered with filter paper, and the filtrate was dried with a spray dryer to obtain powder products 104-01 to 104-09.

Table 104-1 sample compositions

Example 105 taste Profile evaluation of GRU40-MRP prepared from GRU40, proline and fructose

Raw materials: GRU40: product of example 58

The process comprises the following steps: GRU40, sugar donor, amino acid and water were weighed as shown in Table 105-1, all ingredients were mixed together and completely dissolved in water. The solution was heated at 100℃for 2 hours. After the reaction was completed, the solution was filtered with filter paper, and the filtrate was dried with a spray dryer to obtain powder products 105-01 to 105-04.

Table 105-1 sample compositions

Experiment: each sample was evaluated according to the sensory evaluation method of example 5, and the taste profile results thereof are shown in Table 105-2 below.

TABLE 105-2 sensory evaluation results

FIG. 89 shows the overall preference for GRU40-MRP prepared with different weights of sugar donor, amino acid and GRU40 based on the results in Table 105-2.

Conclusion: GRU40-MRP prepared with different weight ratios of sugar donor and amino acid each exhibited a pleasant popcorn flavor, and overall preference scores were each above 2.5 points. With GRU40: proline: the GRU40-MRP prepared with fructose=16:3:1 exhibited the most pleasant popcorn flavor, with an overall preference score of up to 4 points.

Example 106 evaluation of taste profile and aroma of GRU40-MRP prepared with GRU40 alone or with glutamic acid and fructose and/or xylose at various reaction times

Raw materials: GRU40: product of example 58

The process comprises the following steps: GRU40, sugar donor, amino acid and water were weighed as shown in Table 106-1, all ingredients were mixed together and completely dissolved in water. The solution was heated at about 100 ℃. After the reaction was completed, the solution was filtered with filter paper, and the filtrate was dried with a spray dryer to obtain powder products 106-01 to 106-13.

Table 106-1 sample compositions

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Experiment: each sample was evaluated according to the sensory evaluation method of example 5, and the average score given by the test panel was taken as final evaluation result data, the taste profile results of which are shown in table 106-2.

Table 106-2. Sensory evaluation results.

Conclusion: the GRU40-MRP prepared with different weight ratios of sugar donor and amino acid and different reaction times all exhibited pleasant flavors, and the overall preference scores were all above 2.5 points. The GRU40-MRP prepared with GRU 40:proline: fructose=6:3:1 exhibited the most pleasant taste, with an overall preference score of up to 4 points.

Example 107 GRU40-MRP-CA (product 106-02 of example 106) improves the taste profile of commercial beverages

And (3) a commercial drink: the information is shown in Table 107-1 below

Table 107-1.

The process comprises the following steps: GRU40-MRP-CA (product 106-02 of example 106) powder was dissolved in the above beverage (the base was the beverage itself) as shown in Table 107-2.

TABLE 107-2 sample compositions

Experiment: each sample was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as final evaluation result data, the taste profile results of which are shown in table 107-3.

TABLE 107-3 sensory evaluation results

Conclusion: the GRU40-MRP-CA (product 106-02 of example 106) can improve the taste profile of beverages such as stevia cola (reduced sugar 35%), primordial qi forest milk tea, and brome smooth caramel flavored coffee beverages. The GRU40-MRP-CA can obviously improve the mouthfeel and the flavor, and reduce the aftertaste and the bitter taste of the sweet taste. The conclusion shows that the glycosylated rubusoside-based maillard product can improve the taste profile of the beverage.

EXAMPLE 108 preparation of GRU40-MRP-FTA with GRU40, glucose, phenylalanine and essential oils/extracts

Raw materials: GRU40 product of example 58. The essential oils/natural extracts were obtained as shown in Table 108-1.

Table 108-1

The process comprises the following steps: GRU40, glucose, phenylalanine, essential oil/extract and water were weighed and mixed as shown in Table 108-2. The resulting solution was heated at about 100 ℃ for 1 hour. After the reaction was completed, the solution was filtered through a filter paper. The filtrate was collected and spray dried with a spray dryer to give off-white powder products 108-01 to 108-03.

TABLE 108-2 sample compositions

Example 109 GRU40-MRP-FTA improves the taste profile of a flavored tea beverage.

Flavored tea beverage: tea pi jasmine tea (grapefruit flavor). From farmer spring stock limited. Product lot number: 20200508.

the components are as follows: water, high fructose corn syrup, granulated sugar, jasmine tea (green tea base), concentrated fruit juice (grapefruit and honey pomelo), food additives (citric acid, sodium citrate, sodium erythorbate, stevioside), edible essence

The process comprises the following steps: GRU40-MRP-FTA (product 108-01 of example 108) powder was dissolved in the above tea beverage (base) as shown in Table 109-1.

TABLE 109-1 sample compositions

Experiment: each sample was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as final evaluation result data, the taste profile results of which are shown in table 109-2.

TABLE 109-2 sensory evaluation results

Conclusion: the GRU40-MRP-FTA (product 108-01 of example 108) can improve the mouthfeel and jasmine flavor of the grapefruit-flavor jasmine tea beverage, reduce the aftertaste and bitter taste of the sweet taste, and improve the overall preference and taste profile of the flavor jasmine tea beverage.

EXAMPLE 110 GRU40-MRP-FTA improving taste profile of sugar-free tea beverages

The commercial sugar-free tea is Oriental leaf jasmine tea. Product lot number from farmer spring stock limited: 20200612

The components are as follows: jasmine tea (green tea base), water, food additives (vitamin C, sodium bicarbonate).

The process comprises the following steps: GRU40-MRP-FTA (example 108, 108-01) powder was dissolved in selected tea beverages as shown in Table 110-1.

TABLE 110-1 sample compositions

Each sample was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as the final evaluation result data, the taste profile results of which are shown in table 110-2 below.

TABLE 110-2 sensory evaluation results

Conclusion: the GRU40-MRP-FTA (examples 108, 108-01) can improve the taste and jasmine flavor of sugar-free jasmine tea beverage and reduce the bitter taste. And the overall preference of the beverage is improved. The results show that GRU40-MRP-FTA can improve the taste profile of sugar-free jasmine tea.

EXAMPLE 111 GRU40-MRP-FTA taste profile of flavored tea beverages

The tea with the commercial flavor is tea pi black tea (litchi rose flavor) beverage.

The components are as follows: water, high fructose corn syrup, granulated sugar, black tea, red rose with heavy petals (2.8 mg/liter), concentrated litchi juice, crystalline fructose, food additives (citric acid, vitamin C, sodium citrate, isoascorbic acid, stevioside), and edible essence

The process comprises the following steps: GRU40-MRP-FTA (example 108, 108-02) powder was dissolved in selected flavored tea beverages as indicated in Table 111-1.

TABLE 111-1 sample compositions

And (3) testing: each sample was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as the final evaluation result data, the taste profile results of which are shown in table 111-2 below.

TABLE 111-2 sensory evaluation results

Conclusion: the GRU40-MRP-FTA (examples 108, 108-02) can improve the mouthfeel and rose flavor of the black tea with rose litchi flavor, while reducing the bitter and sweet aftertaste. This improves the overall preference of the product and improves the taste profile of the litchi flavored black tea beverage.

EXAMPLE 112 GRU40-MRP-FTA improves the taste profile of commercial carbonated beverages

Commercial carbonated beverage: jianyi cola, product lot number from Cola beverage (Beijing) Co., ltd: 20200714

The components are as follows: water, food additives (carbon dioxide, caramel color, phosphoric acid, acesulfame potassium, sodium dihydrogen phosphate, sodium benzoate, caffeine, citric acid, tartaric acid, sucralose), and edible essence.

The process comprises the following steps: an amount of GRU40-MRP-FTA (example 108, 108-03) powder was dissolved in the selected carbonated beverage as shown in Table 112-1.

TABLE 112-1 sample compositions

Each sample was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as the final evaluation result data, the taste profile results of which are shown in table 112-2 below.

Table 112-2. Sensory evaluation results.

Conclusion: the GRU40-MRP-FTA can improve caramel taste of the joy, and meanwhile, the metal aftertaste and the sweet aftertaste are obviously reduced. The GRU40-MRP-FTA can also keep the original taste, and the overall preference of the beverage is increased. The conclusion shows that GRU40-MRP-FTA improves the taste profile of low-sugar carbonated beverages.

EXAMPLE 113 preparation of GRU40-MRP-CA Using xylose syrup as sugar donor

Raw materials: GRU40 product of example 58. .

Xylose syrup (xylose content: 20.186%; solids content: 76.37%) from Shaanxi sea fruit industry development stock, inc., product lot number: 25191005B01-05. Maltodextrin: from bowling living company limited.

GRU40, xylose syrup, glutamic acid, and water were weighed as shown in Table 113-1, and all the ingredients were mixed and completely dissolved in water. The solution was heated at about 100℃for 2 hours. After the reaction, the solution was filtered with filter paper, and the filtrate was collected and spray-dried with a spray dryer to give a brown powdery product 113-01.

Table 113-1 sample compositions

EXAMPLE 114 GRU40-MRP-CA improves the taste profile of commercial low sugar carbonated beverages

Commercial carbonated beverages: jianyi cola, product lot number from midgrain cola beverage (Beijing) limited: 20200714

The process comprises the following steps: GRU40-MRP-CA (example 113, 113-01) powder was dissolved in a commercial carbonated beverage as shown in Table 114-1.

TABLE 114-1 sample compositions

Experiment: each sample was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as the final evaluation result data, the taste profile results of which are shown in table 114-2 below.

TABLE 114-2 sensory evaluation results

Conclusion: the GRU40-MRP-CA (product of example 113) can improve caramel flavor and mouthfeel of the diet cola, and simultaneously significantly reduce metallic aftertaste and sweet aftertaste. The results indicate that GRU40-MRP-CA can enhance the overall taste and flavor profile of low-sugar carbonated beverages.

EXAMPLE 115 preparation of GRU40-MRP-FTA Using GRU40 (product of example 58), fructose, glutamic acid and essential oil

Raw materials GRU40 product of example 58.

Essential oil: lemon juice flavor essence. Product lot number from Chongqing Zhengyuan perfumery Co., ltd: y0034434

The process comprises the following steps: GRU40, fructose, glutamic acid, essential oil and water were weighed as shown in Table 115-1. The solution was heated at about 100℃for 2 hours. Filtering with filter paper after the reaction is finished, collecting filtrate, and spraying the filtrate with a spray dryer to obtain an off-white powder product 115-01.

TABLE 115-1 sample compositions

EXAMPLE 116 GRU40-MRP-FTA improves the taste and mouthfeel of sucralose mixed therewith

The process comprises the following steps: GRU40-MRP-FTA (example 115, 115-01) and sucralose (from Anhui Jinhe real Co., ltd., product lot number 201810013) were weighed and dissolved in 100mL of purified water as shown in Table 116-2, and the taste evaluation test was performed.

TABLE 116-1 sample compositions

Experiment GRU40-MRP-FTA was mixed with sucralose and each sample was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as the final evaluation result data, with the taste profile evaluation results shown in Table 116-2. It should be noted that the concentration of sucralose in the sample solution used was the same, 150ppm, according to the sensory evaluation method.

TABLE 116-2 sensory evaluation results

Data analysis: in this example, the ratio of sucralose to GRU40-MRP-FTA is shown in FIG. 90A as a function of sensory evaluation results. The ratio of sucralose to GRU40-MRP-FTA is plotted against the overall preference results as shown in FIG. 90B.

The result shows that GRU40-MRP-FTA (examples 115, 115-01) can remarkably improve the taste of sucralose, reduce the aftertaste of metals and shorten the aftertaste of sweetness. This effect was observed in all ratios of sucralose to GRU40-MRP-CA tested (from 10:1 to 10:100). This effect can be generalized to a range of ratios from 99:1 to 1:99. This example also demonstrates that GRU40-MRP-FTA can improve the taste, flavor intensity, and mouthfeel of artificial sweeteners such as sucralose. This effect can be extended to all artificial sweeteners.

EXAMPLE 117 GRU40-MRP-FTA improves the taste and mouthfeel of GSG-MRP-CA

The process comprises the following steps: GRU40-MRP-FTA (example 115, 115-01) and GSG-MRP-CA (source Sweet Green field, lot 20200101) were weighed as shown in Table 117-1, dissolved in 100mL of pure water, and subjected to a taste evaluation test, and the results are shown in Table 117-1.

Table 117-1 sample composition

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Experiment several mixtures of GRU40-MRP-FTA and GSG-MRP-CA were prepared, each sample was evaluated according to the sensory evaluation method of example 5 and the average score of the test panel was taken as the final evaluation result data, with the taste profile results tabulated at 117-2. The concentration of GSG-MRP-CA in the sample solution was the same, and was 200ppm.

TABLE 117-2 sensory evaluation results

Data analysis: in this example, the relationship between the ratio of GSG-MRP-CA to GRU40-MRP-FTA and the sensory evaluation results is shown in FIG. 91A. In this embodiment, the relationship between the GSG-MRP-CA and GRU40-MRP-FTA ratios and overall preference is shown in FIG. 91B.

Conclusion: the results indicate that GRU40-MRP-FTA (examples 115, 115-01) significantly improves the mouthfeel of GSG-MRP-CA, reduces off-taste and metallic aftertaste, and is observed at all tested GSG-MRP-CA and GRU40-MRP-FTA ratios (10:1 to 10:100). This effect can be extended to a ratio of GSG-MRP-CA to GRU40-MRP-FTA ranging from 99:1 to 1:99. This suggests that GRU40-MRP-FTA can improve the taste, flavor intensity and mouthfeel of natural sweeteners such as GSG-MRP-CA, and can be generalized to other artificial sweeteners.

EXAMPLE 118 GRU40-MRP-CA improves the taste profile of thaumatin blended therewith

The process comprises the following steps: GRU40-MRP-CA (example 106, 106-02) and Soomasweet (content of Soomasweet 93%, lot number: 20200201) were weighed, mixed, dissolved in 100ml of pure water as specified in Table 118-1, and sensory evaluation and time intensity test were performed according to tables 118-2 and 118-3, respectively.

TABLE 118-1 preparation of GRU40-MRP-CA and thaumatin mixture

Experiment: several blends of GRU40-MRP-CA and thaumatin were prepared as in Table 118-1 and evaluated as in the sensory evaluation method of example 5. The average score for each sensory standard test panel was recorded as the evaluation test result, resulting in the taste profile described in table 118-2. In the sensory evaluation, the concentration of thaumatin in the sample solution was the same (15 ppm). The time intensity results are shown at 118-3.

Table 118-2 sensory evaluation results

Table 118-3 timeRoom (room)Intensity results

FIG. 92A shows the weight ratio of thaumatin to GRU40-MRP-CA versus overall preference. FIG. 92B shows the weight ratio of thaumatin to GRU40-MRP-CA versus time-intensity curve.

The result shows that GRU40-MRP-CA (examples 106, 106-02) can remarkably improve the sweetness rising speed of the thaumatin solution and shorten the sweetness aftertaste. This effect was observed in all ratios of thaumatin to GRU40-MRP-CA tested (from 15:1 to 15:150). This effect can be generalized to a range of ratios from 99:1 to 1:99. This example also demonstrates that GRU40-MRP-CA can enhance the taste profile of a thaumatin solution, reducing its sweet aftertaste.

Example 119 GRU40-MRP-CA improves taste profile of acesulfame k blended therewith

The process comprises the following steps: GRU40-MRP-CA and acesulfame K (from Anhui Jinhe industries Co., ltd.) were weighed as shown in Table 119-1, and both were uniformly mixed, then dissolved in 100mL of pure water, and subjected to sensory evaluation test.

Table 119-1 sample composition

Experiment several mixtures of GRU40-MRP-CA and acesulfame potassium were prepared and each sample was evaluated according to the sensory evaluation method of example 5, taking the average score of the test panel as the final evaluation result data for each sensory standard, the taste profile results of which are shown in Table 119-2. Note that, according to the sensory evaluation method, the concentration of acesulfame in the sample solution was the same as 200ppm.

Table 119-2 sensory evaluation results

Data analysis: in this example, the relationship between the ratio of acesulfame potassium to GRU40-MRP-CA and the sensory evaluation results is shown in FIG. 93A. The ratio of acesulfame potassium to GRU40-MRP-CA is shown in FIG. 93B as a function of overall preference results.

The result shows that GRU40-MRP-CA can obviously improve the taste of acesulfame potassium, reduce the aftertaste and bitter taste of metal and shorten the aftertaste of sweet taste. This effect was observed in all ratios of acesulfame potassium to GRU40-MRP-CA tested (from 10:1 to 10:100). This effect can be generalized to a range of ratios from 99:1 to 1:99. This example also demonstrates that GRU40-MRP-CA can improve the taste and mouthfeel of artificial sweeteners such as acesulfame potassium and can be generalized to all artificial sweeteners.

EXAMPLE 120 GRU40-MRP-CA (examples 106, 106-02) improves the taste profile of RA97

The GRU90-MRP-FTA and RA97 (from Sweet Green Fields company, RA content 97.15%, product lot number 3050123) were weighed, dissolved in 100mL of purified water, and subjected to sensory evaluation as shown in Table 120-1, and the results are shown in Table 120-1.

TABLE 120-1 preparation of GRU40-MRP-CA and RA97 mixtures

Experiment: in this example, several mixtures of GRU40-MRP-CA and RA97 were prepared and each sample was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as the final evaluation result data, the taste profile results of which are shown in Table 120-2. It should be noted that according to the sensory evaluation method, the concentration of RA97 in the sample solution was the same in these evaluations and was 200ppm. The evaluation results are shown in Table 120-2.

TABLE 120-2 sensory evaluation results

Data analysis: in this example, the ratio of RA97 to GRU40-MRP-CA was related to the sensory evaluation results as shown in FIG. 94A. The ratio of RA97 to GRU40-MRP-CA and overall preference results are shown in FIG. 94B.

The result shows that GRU40-MRP-CA can obviously improve the taste of RA97, reduce the bitter taste and shorten the sweet aftertaste. This effect was observed in all ratios (from 10:1 to 10:100) of RA97 and GRU40-MRP-CA tested. The effect is generalized to a range of ratios from 99:1 to 1:99. This example also demonstrates that GRU40-MRP-CA can improve the taste and mouthfeel of natural sweeteners such as RA97 and can be extended to all natural sweeteners.

EXAMPLE 121 preparation of GRU90-MRP-FTA with GRU90, fructose, glutamic acid and essential oils/fragrances

Raw material GRU90 product of example 7; the source information of the essential oils/fragrances is shown in Table 121-1 below.

TABLE 121-1 essential oils/fragrances

Species of type	Company (Corp)	Lot number
			Cucumber Nat pro 200	CHONGQING ZHENGYUAN PERFUME Co.,Ltd.	Ref.26444
Menthe arvensis Leaf oil	AA skincare Ltd	7523500043

The process was carried out by mixing GRU90, fructose, glutamic acid, essential oils/fragrances with water according to Table 121-2. The resulting solution was heated at about 100 ℃ for 2 hours. After the reaction was completed, the solution was filtered with filter paper, and the filtrate was spray-dried with a spray dryer to obtain off-white powder products 121-01 and 121-02.

TABLE 121-2 sample compositions

Conclusion: the products prepared by the process are clear and transparent solutions. The results indicate that. The sweet tea extract and its glycosylation product or MRP can be used as good carrier for flavoring components, and the final product can be in powder or liquid state. The technology can be used for preparing water-soluble essential oil and powdery products. The flavor intensity of the product prepared by the technology is obviously improved. The flavoring component and the carrier have synergistic enhancement effect. This technique can be used to make any kind of oil or soluble ingredients. The product produced by this process, including soluble flavor components, can enhance its post-nasal flavor when added to foods and beverages.

EXAMPLE 122 GRU90-MRP-FTA improves the taste profile of commercially available lemon water

Commercial Sandeli lemon water from Sandeli (China) investment Co., ltd

The components are as follows: water, white sugar, food additive (carbon dioxide, citric acid), edible essence, mel, and concentrated lemon juice

The process comprises the following steps: GRU90-MRP-FTA (example 121, 121-01) was dissolved in a matrix as shown in Table 122-1.

Table 122-1 sample composition

Experiment: each sample was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as final evaluation result data, the taste profile results of which are shown in table 122-2.

TABLE 122-2 sensory evaluation results

Conclusion: GRU90-MRP-FTA (product 121-01 in example 121) can significantly reduce the sweet aftertaste in Liquiri lemonade. In addition, GRU90-MRP-FTA (product 121-01 in example 121) can enhance the lemon flavor of the beverage as compared to the base. The conclusion shows that GRU90-MRP-FTA (product 121-01 in example 121) can enhance the taste profile of Liquiritigenin. This effect can be extended to other fruit flavored soft drinks as described below.

Example 123 GRU90-MRP-FTA improving the taste profile of commercially available peach flavored Water

Sandeli peach juice from Sandeli (China) investment Co.

The components are as follows: water, white sugar, food additive (carbon dioxide, citric acid), food essence, mel, and concentrated peach juice

The process comprises the following steps: GRU90-MRP-FTA (product 121-02 of example 121) powder was dissolved in a matrix and subjected to sensory evaluation test in comparison with the matrix as shown in Table 123-1.

TABLE 123-1 sample compositions

Experiment: each sample was evaluated according to the sensory evaluation method of the example, and the average score of the test panel was taken as the final evaluation result data, the taste profile results of which are shown in table 123-2 below.

TABLE 123-2 sensory evaluation results

Conclusion: GRU90-MRP-FTA (example 121 product 121-02) can significantly reduce the sweet aftertaste in the three-deli peach water. In addition, GRU90-MRP-FTA (product 121-02 in example 121) can enhance the flavor of nectarines in beverages as compared to the base. The results indicate that GRU90-MRP-FTA can improve the taste profile of the three-deli peach water. This effect can also be extended to all other fruit flavored soft drinks.

Example 124 synergistic improvement of taste profile of commercial peach flavored water by GRU90-MRP-FTA and thaumatin

Sandeli peach juice from Sandeli (China) investment Co.

The components are as follows: water, white sugar, food additives (carbon dioxide, citric acid), food essence, honey and concentrated peach juice.

The process comprises the following steps: GRU90-MRP-FTA (product 39-10 of example 39) powder and thaumatin were dissolved in a matrix as shown in Table 124-1.

TABLE 124-1 sample compositions

Experiment Each sample was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as the final evaluation result data, the taste profile results of which are shown in Table 124-2 below.

TABLE 124-2 sensory evaluation results

Conclusion: GRU90-MRP-FTA in peach juice flavored water can obviously reduce the aftertaste of sweetness and improve the flavor and refreshing feel. Thaumatin can improve flavor. More importantly, GRU90-MRP-FTA and thaumatin can synergistically improve the taste profile of the three-deli peach water. This effect can be extended to all juice soft drinks.

EXAMPLE 125 GRU90-MRP-FTA preparation Using concentrated apple pulp as sugar donor

Raw materials: GRU90 product of example 7. Concentrating apple pulp: decolorized deacidification concentrated apple juice (fructose content 36.77%) is obtained from Shanxi sea fruit industry development stock Co., ltd. Lot number: 25191005B01-05.

The process comprises the following steps: the GRU90, concentrated apple pulp, glutamic acid and water were weighed, mixed and dissolved, and the resulting solution was then heated at about 100℃for 1.5 hours. After the reaction, the solution was filtered with filter paper, and the filtrate was spray-dried in a spray dryer to give an off-white powder product 125-01.

Table 125-1

EXAMPLE 126 GRU90-MRP-FTA improving the taste profile of artificial sweeteners

Raw materials 1) GRU90-MRP-FTA (examples 125, 125-01); 2) Artificial sweetener, sucralose: from the company of the industry of the golden grass, anhui. Lot number 201810013; acesulfame potassium is derived from Beijing da spice.

The GRU90-MRP-FTA (product of example 125), sucralose and acesulfame potassium were weighed and mixed as shown in Table 126-1, and dissolved in 100mL of purified water.

TABLE 126-1 preparation of GRU90-MRP-FTA (product of example 125), sucralose and acesulfame k mixture in solution

* Checking accuracy

Experiment: several solution mixtures of GRU90-MRP-FTA, sucralose and acesulfame potassium were prepared and evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as the final evaluation result data, with the taste profile results tabulated at 126-2 and 126-3. At the same time, a time intensity profile is recorded. In sensory evaluation, the concentration of sucralose or a mixture solution (sucralose and acesulfame k) was the same.

Table 126-2 sensory evaluation results.

TABLE 126-3 timeMeta-intensity results

FIG. 95A shows the relationship between the sensory evaluation results and the weight ratio of the mixture solution (sucralose and acesulfame K) and GRU 90-MRP-FTA. FIG. 95B shows the relationship between the time-sweetness intensity profile of the mixture solution (sucralose and acesulfame potassium) and GRU90-MRP-FTA and its weight ratio. FIG. 95C shows the overall preference of the mixture solution (sucralose and acesulfame potassium) for GRU90-MRP-FTA versus its weight ratio.

Conclusion: the results show that GRU90-MRP-FTA can significantly reduce the sweet aftertaste of sucralose and acesulfame potassium and raise the sweet rate. This effect is prevalent in all ratios of natural sweetener to GRU90-MRP-FTA described above. This effect can be generalized to natural sweeteners to GRU90-MRP-FTA ratios ranging from 99:1 to 1:99. This example also demonstrates that GRU90-MRP-FTA can improve the taste profile of artificial sweeteners, reducing the aftertaste of sweetness.

EXAMPLE 127 preparation of GSG-MRP-TN with GSG, concentrated apple syrup as sugar donor, glutamic acid

Raw materials: glycosylated stevioside is derived from Sweet Green Fields. Concentrated apple juice: decolorized deacidification concentrated apple juice (fructose content 36.77%) is obtained from Shanxi sea fruit industry development stock Co., ltd. Lot number: 25191005B01-05.

The process comprises the following steps: GSG, concentrated apple juice, glutamic acid and water were weighed according to Table 127-1, all ingredients were mixed and dissolved in water, and the mixed solution was heated at about 100℃for 2 hours. After the reaction, the solution was filtered with filter paper, and the filtrate was spray-dried with a spray dryer to obtain an off-white powder product 127-01.

TABLE 127-1

Example 128 GSG-MRP-TN improves taste profile of commercial carbonated beverages

Commercial carbonated beverage orange flavored zero-Carfenad soda water. From the Cola (Beijing) Inc. Lot # 2020821

The components comprise water, food additives (carbon dioxide, citric acid, aspartame (containing phenylalanine), sodium benzoate, acesulfame potassium, sucralose, sunset yellow, lemon yellow) and food essence.

Process GSG-MRP-TN (example 127 product 127-01) was dissolved in zero carphenda carbonated beverage according to the protocol shown at 128-1.

TABLE 128-1 sample compositions

Experiment Each sample was evaluated according to the sensory evaluation method of example 5, and the taste profile results are shown in Table 128-2 below.

TABLE 128-2 sensory evaluation results

Conclusion: GSG-MRP-TN (example 127 product 127-01) can significantly reduce its sweet aftertaste and metallic aftertaste in zero-calorie fashion while improving its original flavor and mouthfeel of orange, thereby improving its overall preference. This result demonstrates that GSG-MRP-TN can significantly improve the taste profile of low sugar carbonated beverages.

EXAMPLE 129 preparation of GRU90-MRP with cysteine as an amino acid donor, galactose, fructose, glucose or xylose as a sugar donor

Raw materials: GRU90 the product obtained in example 7

The process was as shown in Table 129-1, and GRU90, reducing sugar, cysteine and water were weighed. All ingredients were mixed and dissolved in water and the mixed solution was heated at about 100 ℃ for 2 hours. After the reaction, the solution was filtered with filter paper, and the filtrate was spray-dried with a spray dryer to obtain powder products 129-01 to 129-05.

TABLE 129-1 sample compositions

EXAMPLE 130 GRU90-MRP improves the taste profile of concentrated beef broth

Beef soup base Jiale beef soup, supplied by Liuhua food (China Co., ltd.)

The components are as follows: water, table salt, table butter (beef butter, vitamin E), compound sauced beef (beef bone soup seasoning (beef bone, water, table salt, beef), table salt, white granulated sugar, water, yeast extract, food-flavored beef cream, food corn starch, maltose, food glucose, spices), food seasoning, maltose, yeast extract, granulated sugar, onion powder, garlic powder, white pepper powder, star anise powder, 5' -flavored disodium nucleotide, lactic acid, xanthan gum, locust bean gum, caramel color.

The process comprises the following steps: GRU90-MRP (product of example 129) was dissolved in a beef broth prepared from a Carnis bovis Seu Bubali broth base and water according to the instructions for the Carnis bovis Seu Bubali broth base, as detailed in Table 130-1.

Table 130-1

Experiment Each sample was evaluated according to the sensory evaluation method of example 5, and the average score of the test panel was taken as the final evaluation result data, the taste profile results of which are shown in Table 130-2 below.

TABLE 130-2 sensory evaluation results

Sample of	Overall preference degree	Flavor of	Mouthfeel of the product	Bitter taste
					Substrate	2.5	3	1.5	2.0
129-01	4.0	3.8	2.5	1.5
					129-02	3	3.5	2	2
129-03	4.5	4	3.5	1.0
					129-04	4.2	4.5	3	1.0

Conclusion the GRU90-MRP (product of example 129) significantly reduced the unpleasant bitter taste in concentrated beef broth, and improved beef flavor and mouthfeel, and thus overall preference. This result demonstrates that GRU90-MRP can improve the taste profile of concentrated beef broth.

EXAMPLE 131 RU90 preparation of RU90-MRP with different reducing sugars and amino acids and evaluation of taste profile and aroma thereof

Raw materials: RU90 was from Lin Laiyin Biotech Co.Ltd (92.57% RU).

RU90, reducing sugar, amino acid and water were weighed according to Table 131-1. All ingredients were mixed and dissolved well in water and the mixed solution was heated at about 100 ℃ for 2 hours. After the reaction, the solution was filtered with filter paper, and the filtrate was spray-dried with a spray dryer to obtain powder products 131-01 to 131-11.

Table 131-1

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EXAMPLE 132 GSG-MRP-FTA and GRU90-MRP-FTA improve the taste profile of citrus flavor compounds

Raw materials:

100% concentrated lemon juice, 20.04.202123:32/4A1, rauchGmbH

GSG-MRP-FTA (product 39-05 in example 39), sample batch No. EPC-308-59-01, EPC

GRU90-MRP-FTA (product 39-10 in example 39), sample batch No. EPC-307-80-02, EPC

(R) - (+) -limonene, CAS:5989-27-5

Citral is natural and CAS 5392-40-5

Lemon juice volatile concentrate extract, ref.25598, capua

Concentrated extract of orange juice volatile matter, ref.25597, capua

The process comprises the steps of mixing water and orange juice according to a ratio of 1:5, preparing fresh lemon juice, adding sugar into the mixture to make the concentration of the mixture be 5%, and preparing the following samples by taking the mixture as a matrix:

1. lemon juice +5% sugar

2. Lemon juice +5% sugar +100ppm GSG-MRP-FTA (product 39-05 in example 39)

3. Lemon juice+5% sugar+100 ppm GSG-MRP-FTA+5ppm limonene

4. Lemon juice+5% sugar+100 ppm GSG-MRP-FTA+5ppm citral

5. Lemon juice+5% sugar+100 ppm GSG-MRP-FTA+5ppm Capua lemon juice concentrate

6. Lemon juice +5% sugar +100ppm GSG-MRP-FTA +5ppm Kabuji orange flavor concentrated juice

7. Lemon juice +5% sugar +100ppm GRU90-MRP-FTA (product 39-10 in example 39)

8. Lemon juice+5% sugar+100 ppm GRU90-MRP-FTA+5ppm limonene

9. Lemon juice+5% sugar+100 ppm GRU90-MRP-FTA+5ppm citral

10. Lemon juice+5% sugar+100 ppm GRU90-MRP-FTA+5ppm Capua lemon juice concentrate

11. Lemon juice+5% sugar+100 ppm GRU90-MRP-FTA+5ppm Capua orange juice concentrate

Experiment: as shown in Table 132-1, after sample preparation, the samples were immediately subjected to sensory evaluation after storage at room temperature or 5℃for 24 hours. Sensory evaluation was carried out by a taster using Example(s)88A.

TABLE 132-1 sensory evaluation results

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* RT-room temperature

Example 133 stability test of GSG-MRP-FTA in sugar-free lemon iced tea

Raw materials: GSG-MRP-FTA (sample 39-05 in example 39), sample lot number EPC-308-59-01, sugar free lemon iced tea, 03.04.2021 04:21/2A5, from RauchGmbH&Co

The process was carried out by selecting a commercial carbonated sugarless lemon flavored iced tea (0.5 liter bottle, brand: rauch, sweetener: acesulfame potassium, aspartame) for a GSG-MRP-FTA stability experiment. After cooling to 2 ℃, the bottled iced tea was opened and 100ppm GSG-MRP-FTA (experimental sample) was added to each bottle. Then the bottle cap is covered and placed at room temperature, so that the GSG-MRP-FTA is completely dissolved. Sugar-free iced tea without GSG-MRP-FTA was used as a control sample.

Experiments control samples and test samples were stored at 2-4℃or 20-22℃for 16 weeks. Test parameters (appearance, flavor, overall taste) were evaluated every 2 weeks after the start of the test. The room temperature samples were cooled to 2-4 ℃ prior to sensory evaluation. As described in table 133-1, identifiable differences between the control sample and the test sample were noted in the sensory evaluation.

TABLE 133-1 stability test results of GSG-MRP-FTA (39-05 in example 39) in sugar-free lemon iced tea

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FIG. 96A is a graphical representation of the perceived differences in various sensory characteristics of sugar-free lemon iced tea with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 2-4deg.C.

Fig. 96B is a graphical representation of sweetness perception after storage at 2-4 ℃ for sugar-free lemon iced tea with and without GSG-MRP-FTA (product 39-05 in example 39).

FIG. 96C is a graphical representation of artificial taste perception after storage at 2-4deg.C for sugar free lemon iced tea with and without GSG-MRP-FTA (product 39-05 in example 39).

FIG. 96D is a graphical representation of flavor intensity perception after storage at 2-4deg.C for sugar free lemon iced tea with and without GSG-MRP-FTA (product 39-05 in example 39).

FIG. 96E is a graphical representation of mouthfeel perception of sugar-free lemon iced tea with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 2-4deg.C.

FIG. 97A is a graphical representation of the perceived differences in various sensory characteristics of sugar-free lemon iced tea with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 20-22 ℃.

FIG. 97B is a graphical representation of sweetness perception of sugarless lemon iced tea with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 20-22 ℃.

FIG. 97C is a graphical representation of artificial taste perception after storage at 20-22℃ for sugar free lemon iced tea with and without GSG-MRP-FTA (product 39-05 in example 39).

FIG. 97D is a graphical representation of flavor intensity perception after storage at 20-22℃ for sugar free lemon iced tea with and without GSG-MRP-FTA (product 39-05 in example 39).

FIG. 97E is a graphical representation of mouthfeel perception of sugar-free lemon iced tea with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 20-22 ℃.

Example 134 stability test of GRU90-MRP-FTA in sugar-free lemon iced tea

Raw materials GRU90-MRP-FTA (product 39-10 in example 39), sample batch number EPC-307-80-02; icedteaZero Lemon the number of the individual pieces of the plastic,03.04.202104:21/2A5,Rauch GmbH&Co.

the stability test was performed using a commercial product (0.5 liter bottle, brand: rauch, sweetener: acesulfame potassium, aspartame) of carbonic acid sugar-free lemon flavored iced tea, GRU90-MRP-FTA (product 39-10 in example 39). After cooling to 2 ℃, the bottled beverage was opened and 100ppm of gre 90-MRP-FTA (experimental sample) was added to each bottle. Then the bottle cap is covered and placed at room temperature, so that GRU90-MRP-FTA is completely dissolved. Sugar-free iced tea without GRU90-MRP-FTA was used as a control sample.

The control and test samples were stored at 2-4deg.C and 20-22deg.C for 16 weeks. The experimental parameters (appearance, flavor, overall taste) were evaluated every two weeks since the start of the experiment. Samples stored at room temperature were first cooled to 2-4 ℃ prior to sensory evaluation. The identifiable differences between the control and test samples were noted in the sensory evaluation.

TABLE 134-1 stability test results of GRU90-MRP-FTA (product 39-10 in example 39) in sugar-free lemon iced tea

FIG. 98A is a graphical representation of the perceived differences in various sensory characteristics of sugar-free lemon iced tea with and without GSG-MRP-FTA (product 39-10 in example 39) after storage at 2-4deg.C.

Fig. 98B is a graphical representation of sweetness perception after storage at 2-4 ℃ for sugar-free lemon iced tea with and without GSG-MRP-FTA (product 39-10 in example 39).

FIG. 98C is a graphical representation of artificial taste perception after storage at 2-4deg.C for sugar free lemon iced tea with and without GSG-MRP-FTA (product 39-10 in example 39).

FIG. 98D is a graphical representation of flavor intensity perception after storage at 2-4deg.C for sugar free lemon iced tea with and without GSG-MRP-FTA (product 39-10 in example 39).

FIG. 98E is a graphical representation of mouthfeel perception of sugar-free lemon iced tea with and without GSG-MRP-FTA (product 39-10 in example 39) after storage at 2-4deg.C.

FIG. 99A is a graphical representation of the perceived differences in various sensory characteristics of sugar-free lemon iced tea with and without GSG-MRP-FTA (product 39-10 in example 39) after storage at 20-22 ℃.

FIG. 99B is a graphical representation of sweetness perception of sugarless lemon iced tea with and without GSG-MRP-FTA (product 39-10 in example 39) after storage at 20-22 ℃.

FIG. 99C is a graphical representation of artificial taste perception after storage at 20-22℃ for sugar free lemon iced tea with and without GSG-MRP-FTA (product 39-10 in example 39).

FIG. 99D is a graphical representation of flavor intensity perception after storage at 20-22℃ for sugar free lemon iced tea with and without GSG-MRP-FTA (product 39-10 in example 39).

FIG. 99E is a graphical representation of mouthfeel perception of sugar-free lemon iced tea with and without GSG-MRP-FTA (product 39-10 in example 39) after storage at 20-22 ℃.

Example 135 stability test of GSG-MRP-FTA in sugar-free orange Soft drinks

Raw material GSG-MRP-FTA (product 39-05 in example 39), sample batch No. EPC-308-59-01, finda orange sugar-free beverage, 28.08.2020L 27801:24R

The process was carried out by selecting the GSG-MRP-FTA (product 39-05 in example 39) stability test using Finda sugar-free orange flavored soft drink commercial product (0.5 liter bottle, brand: finda, sweetener: sodium cyclamate, sucralose, steviol glycosides, NHDC). After cooling to 2 ℃, the bottled sugar-free orange flavored soft drink was opened and 100ppm GSG-MRP-FTA (experimental sample) was added to each bottle. Then the bottle cap is covered and placed at room temperature, so that the GSG-MRP-FTA is completely dissolved. Sugar-free orange flavored soft drinks without GSG-MRP-FTA were used as control samples.

Experiment: the control and test are stored at 2-4deg.C or 20-22deg.C for 16 weeks. Test parameters (appearance, flavor, overall taste) were evaluated every 2 weeks after the start of the test. The room temperature samples were cooled to 2-4 ℃ prior to sensory evaluation. As described in table 135-1, identifiable differences between the control sample and the test sample were noted in the sensory evaluation.

Table 135-1. Stability test results of GSG-MRP-FTA (39-05 in example 39) in sugar-free orange Soft drink

FIG. 100A is a graphical representation of the perceived differences in various organoleptic properties of sugar-free orange flavored soft drinks with and without GSG-MRP-FTA (product 39-05 in example 39) upon storage at 2-4 ℃.

FIG. 100B is a graphical representation of sweetness perception of sugarless orange flavored soft drinks with and without GSG-MRP-FTA (product 39-05 in example 39) upon storage at 2-4 ℃.

FIG. 100C is a graphical representation of artificial taste perception of sugar-free orange soft drink with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 2-4deg.C.

FIG. 100D is a graphical representation of flavor intensity perception of sugarless orange flavored soft drinks with and without GSG-MRP-FTA (product 39-05 in example 39) upon storage at 2-4 ℃.

FIG. 100E is a graphical representation of mouthfeel perception of sugar-free orange-flavored soft drinks with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 2-4deg.C.

FIG. 101A is a graphical representation of the perceived differences in various organoleptic properties of a sugarless orange-flavored soft drink, with and without GSG-MRP-FTA (product 39-05 in example 39), upon storage at 20-22 ℃.

Fig. 101B is a graphical representation of sweetness perception of sugarless orange flavored soft drinks with and without GSG-MRP-FTA (product 39-05 in example 39) upon storage at 20-22 ℃.

FIG. 101C is a graphical representation of artificial taste perception of sugar-free orange soft drink with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 20-22 ℃.

FIG. 101D is a graphical representation of flavor intensity perception of sugarless orange soft drink with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 20-22 ℃.

FIG. 101E is a graphical representation of mouthfeel perception of sugar-free orange soft drink with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 20-22 ℃.

Example 136 stability test of GRU90-MRP-FTA in sugar-free orange Soft drinks

Raw materials: GRU90-MRP-FTA (product 39-10 in example 39), sample batch No. EPC-307-80-02, sugar-free orange flavor Final, 28.08.2020L 278 01:24R

The procedure was followed using the sugar-free orange flavored Fenda soft drink commercial product (0.5 liter bottle, brand: finda, sweetener: acesulfame k, sucralose) to conduct a GRU90-MRP-FTA (product 39-10 in example 39) stability test. After cooling to 2 ℃, the bottled sugar-free orange-flavored finda soft drink was opened and 100ppm gre 90-MRP-FTA (experimental sample) was added to each bottle. Then the bottle cap is covered and placed at room temperature, so that GRU90-MRP-FTA is completely dissolved. Sugar-free orange-flavored finda without GRU90-MRP-FTA added was used as a control sample.

Experiment: the control and test are stored at 2-4deg.C or 20-22deg.C for 16 weeks. Test parameters (appearance, flavor, overall taste) were evaluated every 2 weeks after the start of the test. The room temperature samples were cooled to 2-4 ℃ prior to sensory evaluation. According to Table 136-1, a recognizable difference between the control sample and the test sample was found in the sensory evaluation.

Table 136-1. Stability test results of GRU90-MRP-FTA (product 39-10 in example 39) in sugar-free orange flavored Soft drinks

FIG. 102A is a graphical representation of the perceived differences in various organoleptic properties of sugar-free orange flavored soft drinks with and without GRU90-MRP-FTA (product 39-10 in example 39) upon storage at 2-4deg.C.

FIG. 102B is a graphical representation of sweetness perception of sugarless orange flavored soft drinks with and without GRU90-MRP-FTA (product 39-10 in example 39) upon storage at 2-4 ℃.

FIG. 102C is a graphical representation of artificial taste perception of sugar-free orange soft drink with and without GRU90-MRP-FTA (product 39-10 in example 39) after storage at 2-4deg.C.

FIG. 102D is a graphical representation of flavor intensity perception of sugarless orange flavored soft drinks with and without GRU90-MRP-FTA (product 39-10 in example 39) upon storage at 2-4 ℃.

FIG. 102E is a graphical representation of mouthfeel perception of sugar-free orange soft drink with and without GRU90-MRP-FTA (product 39-10 in example 39) after storage at 2-4deg.C.

FIG. 103A is a graphical representation of the perceived differences in various organoleptic properties of sugar-free orange flavored soft drinks with and without GRU90-MRP-FTA (product 39-10 in example 39) upon storage at 20-22 ℃.

FIG. 103B is a graphical representation of sweetness perception after storage at 20-22℃ for sugarless orange flavored soft drinks with and without GRU90-MRP-FTA (product 39-10 in example 39).

FIG. 103C is a graphical representation of artificial taste perception of sugar-free orange soft drink with and without GRU90-MRP-FTA (product 39-10 in example 39) after storage at 20-22 ℃.

FIG. 103D is a graphical representation of flavor intensity perception of sugarless orange soft drink with and without GRU90-MRP-FTA (product 39-10 in example 39) after storage at 20-22 ℃.

FIG. 103E is a graphical representation of mouthfeel perception of sugar-free orange soft drink with and without GRU90-MRP-FTA (product 39-10 in example 39) after storage at 20-22 ℃.

Example 137 stability experiment of GSG-MRP-FTA in sugar-reduced Raspberry-elder flower flavored Soft drink

Raw material GSG-MRP-FTA (product 39-05 in example 39), sample batch No. EPC-308-59-01, rubi fructus-Sambucus nigra flower flavored Soft drink, 27.11.20C 21130401

Process GSG-MRP-FTA (product 39-05 in example 39) stability experiments were performed using the reduced sugar raspberry-elderberry flavored carbonated soft drink commercial (0.5 liter bottle, brand: billa, sweetened with sugar: 4g/100 ml). After cooling to 2 ℃, the bottled raspberry-elderberry soft drink was opened and 100ppm GSG-MRP-FTA (experimental sample) was added to each bottle. Then the bottle cap is covered and placed at room temperature, so that the GSG-MRP-FTA is completely dissolved. A Billa raspberry-elderberry flower flavored soft drink without GSG-MRP-FTA added was used as a control sample.

The experiment is that the control and the experiment sample are stored for 16 weeks at the temperature of 2-4 ℃ and the temperature of 20-22 ℃. The experimental parameters (appearance, flavor, overall taste) were evaluated every two weeks since the start of the experiment. Samples stored at room temperature were first cooled to 2-4 ℃ prior to evaluation. As described in table 137-1, identifiable differences between the control sample and the test sample were noted in the sensory evaluation.

Table 137-1. Stability test results of GSG-MRP-FTA (product 39-05 in example 39) in the reduced sugar raspberry-elderberry flavored Soft drink

FIG. 104A is a graphical representation of the perceived differences in various sensory characteristics of a reduced-sugar raspberry-elderberry flavored soft drink with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 2-4deg.C.

FIG. 104B is a graphical representation of sweetness perception of a reduced sugar raspberry-elderberry flavored soft drink with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 2-4deg.C.

FIG. 104C is a graphical representation of artificial taste perception of reduced sugar raspberry-elderberry flavored soft drink with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 2-4deg.C.

FIG. 104D is a graphical representation of flavor intensity perception of reduced sugar raspberry-elderberry flavored soft drink with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 2-4deg.C.

FIG. 104E is a graphical representation of the mouthfeel perception of a reduced sugar raspberry-elderberry flavored soft drink with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 2-4deg.C.

FIG. 105A is a graphical representation of the perceived differences in various sensory characteristics of a reduced-sugar raspberry-elderberry flavored soft drink with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 20-22 ℃.

FIG. 105B is a graphical representation of sweetness perception of a reduced sugar raspberry-elderberry flavored soft drink with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 20-22 ℃.

FIG. 105C is a graphical representation of artificial taste perception of reduced sugar raspberry-elderberry flavored soft drink with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 20-22 ℃.

FIG. 105D is a graphical representation of flavor intensity perception of reduced sugar raspberry-elderberry flavored soft drink with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 20-22 ℃.

FIG. 105E is a graphical representation of the mouthfeel perception of a reduced sugar raspberry-elderberry flavored soft drink with and without GSG-MRP-FTA (product 39-05 in example 39) after storage at 20-22 ℃.

EXAMPLE 138 stability test of GRU90-MRP-FTA in reduced sugar Raspberry-elderberry flavored Soft drink

Raw materials: GRU90-MRP-FTA (product 39-10 in example 39), sample batch No. EPC-307-80-02, rubi fructus-Sambucus sambucus flower flavored Soft drink, 27.11.20C 2113 0401

A GRU90-MRP-FTA (product 39-10 in example 39) stability test was performed using the reduced sugar raspberry-elderberry flavored carbonated soft drink product (0.5 liter bottle, brand: billa, sweetened with sugar: 4g/100 ml). After cooling to 2 ℃, the bottled reduced-sugar raspberry-elderberry flavored soft drink was opened and 100ppm gru90-MRP-FTA (experimental sample) was added to each bottle. Then the bottle cap is covered and placed at room temperature, so that GRU90-MRP-FTA is completely dissolved. A Billa raspberry-elderberry flower flavored soft drink without GSG-MRP-FTA added was used as a control sample.

The experiment is that the control and the experiment sample are stored for 16 weeks at the temperature of 2-4 ℃ and the temperature of 20-22 ℃. The experimental parameters (appearance, flavor, overall taste) were evaluated every two weeks since the start of the experiment. Samples stored at room temperature were first cooled to 2-4 ℃ prior to evaluation. As described in table 138-1, identifiable differences between the control sample and the test sample were noted in the sensory evaluation.

TABLE 138-1 stability test results of GSG-MRP-FTA (product 39-10 in example 39) in reduced sugar raspberry-elderberry flavored soft drink

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FIG. 106A is a graphical representation of the perceived differences in various organoleptic properties of the reduced sugar raspberry-elderberry flavored soft drink after storage at 2-4deg.C with and without GRU90-MRP-FTA (product 39-10 in example 39).

FIG. 106B is a graphical representation of sweetness perception of a reduced sugar raspberry-elderberry flavored soft drink with and without GRU90-MRP-FTA (product 39-10 in example 39) after storage at 2-4deg.C.

FIG. 106C is a graphical representation of artificial taste perception of reduced sugar raspberry-elderberry flavored soft drink with and without GRU90-MRP-FTA (product 39-10 in example 39) after storage at 2-4deg.C.

FIG. 106D is a graphical representation of flavor intensity perception of reduced sugar raspberry-elderberry flavored soft drink with and without GRU90-MRP-FTA (product 39-10 in example 39) after storage at 2-4deg.C.

FIG. 106E is a graphical representation of the mouthfeel perception of a reduced sugar raspberry-elderberry flavored soft drink with and without GRU90-MRP-FTA (product 39-10 in example 39) after storage at 2-4deg.C.

FIG. 107A is a graphical representation of the perceived differences in various organoleptic properties of the reduced sugar raspberry-elderberry flavored soft drink after storage at 20-22℃ with and without GRU90-MRP-FTA (product 39-10 in example 39).

FIG. 107B is a graphical representation of sweetness perception of a reduced sugar raspberry-elderberry flavored soft drink with and without GRU90-MRP-FTA (product 39-10 in example 39) after storage at 20-22 ℃.

FIG. 107C is a graphical representation of artificial taste perception of reduced sugar raspberry-elderberry flavored soft drink with and without GRU90-MRP-FTA (product 39-10 in example 39) after storage at 20-22 ℃.

FIG. 107D is a graphical representation of flavor intensity perception of reduced sugar raspberry-elderberry flavored soft drink with and without GRU90-MRP-FTA (product 39-10 in example 39) after storage at 20-22 ℃.

FIG. 107E is a graphical representation of the mouthfeel perception of a reduced sugar raspberry-elderberry flavored soft drink with and without GRU90-MRP-FTA (product 39-10 in example 39) after storage at 20-22 ℃.

EXAMPLE 139 evaluation of taste Strength of GSG-MRP-CA, GSG-MRP-PO and GRU90-MRP-FTA

Raw materials: GRU90-MRP-FTA (product 39-10 in example 39), sample lot number EPC-307-80-02, EPC, GSG-MRP-CA, from Sweet Green fields model 14041-01, sample lot number 20190801, GSG-MRP-PO, from Sweet Green fields model 14041-03, sample lot number 20190703, alpha-lactose monohydrate, sample lot number 31K01021,Sigma Aldrich

Experiments sensory evaluation was performed using GSG-MRP-CA, GSG-MRP-PO and GRU90-MRP samples mixed 1:10 with lactose. 10mg of each sample/lactose mixture was placed on the tongue of the taster and held for 10 seconds. The tongue is then pressed against the palate, starting to breathe slowly through the nose. Table 139-1 records the difference in taste intensity between these two points. GSG-MRP-CA was encoded as sample 1, GSG-MRP-PO was encoded as sample 2, GRU90-MRP-FTA (39-10 in example 39) was encoded as sample 3.

TABLE 139-1 evaluation of taste intensity

EXAMPLE 140 GRU90, GRU90-MRP, steviol glycosides and thaumatin concentrations at the sweetness of raspberry apple juice (about 33% sugar substitution) is achieved

Raw materials GRU90, product of example 7, GRU90-MRP-FTA (product 39-10 of example 39). 93% thaumatin, model T93001, sample lot number 20190601, vanilla flavor, lot number 60297 from Select alimenta, steviol glycoside RA20/SG95, sample lot number 20180413, raspberry-apple juice concentrate, lot number 211115 from Ratio drug

Control sample 50ml of raspberry-apple juice concentrate (nutritional value: 223 kcal/100 ml, sugar content: 46g/100 ml) was mixed with 450ml of deionized water to make a raspberry-apple juice (sugar content: 4.6g/100 ml) base composition. To the base composition, 11.5g of sugar was added to achieve a sweetness of 6.9g/100ml.

Each test sample was prepared by adding the flavor/sweetener composition to the base composition to achieve a sweetness equivalent of 6.9g/100ml as shown in Table 140-1. Table 140-1 records sweetness and flavor/taste perception of the test samples as compared to the reference samples. The nutritional value of each test sample was 22.3 kcal/100 ml (30% reduced sugar, slightly higher than the "light" class).

TABLE 140-1 sample preparation and sensory evaluation results

EXAMPLE 141 GRU90, GRU90-MRP, steviol glycosides and thaumatin concentrations at the sweetness of raspberry apple juice (about 41% sugar substitution) is achieved

Control sample 44ml of raspberry-apple juice concentrate (nutrient value: 223 kcal/100 ml, sugar content: 46g/100 ml) was mixed with 450ml of deionized water to make a raspberry-apple juice base composition. To the base composition, 14.26g of sugar was added to achieve a sweetness of 6.9g/100ml.

Each test sample was prepared by adding a flavor/sweetener composition to the base composition to achieve a sweetness equivalent of 4.048g/100ml as shown in Table 141-1. Table 141-1 records sweetness and flavor/taste perception of the test samples as compared to the reference samples. The nutritional value of each test sample was <20 kcal/100 ml ("light" class).

TABLE 141-1 sample preparation and sensory evaluation results

EXAMPLE 142 taste/sweetness assessment of RU, GRU90-MRP

Steviol glycosides:

RU20, from Gui Linlai, biotech Co., ltd. RU content 20.68%. Batch number STL02-151005

GRU20, batch number EPC-303-89-03, EPC laboratory

GRU20-MRP-CA, lot EPC-303-56-01, EPC laboratory

GRU20-MRP-TA, lot EPC-303-56-02, EPC laboratory

TRU20, lot number EPC-303-74-01, EPC laboratory

GTRU20, batch number EPC-303-73-01, EPC laboratory

GTRU20-MRP-CA, lot number EPC-303-59-01, EPC laboratory

GTRU20-MRP-HO, lot number EPC-303-59-02, EPC laboratory

RU90, batch number EPC-238-34-03, EPC laboratory

GRU90, batch number EPC-303-89-03, EPC laboratory

GRU90-MRP-CA, lot EPC-303-91-01, EPC laboratory

GRU90-MRP-HO, lot EPC-303-91-01, EPC laboratory

GRU90-MRP-TA, lot EPC-303-91-03, EPC laboratory

GSG-RA50, lot number S150311

GSG-RA60, batch number EPC171-34-01

GSG-RA70, batch number EPC171-36-01

GSG-RA80, lot 14118

GSG-RA90, batch number EPC171-38-01

GSG-RA95, lot 15207

GSG- (RA 50+ RC 5), lot number EPC174-73-02

GSG- (RA 30+ RC 15), lot number EPC174-73-01

Experiments 50ppm solutions of the steviol glycoside compositions described above were prepared and evaluated for sweetness and reported in Table 142-1. In addition, 50ppm steviol glycoside solution was mixed with sucrose to form a 3% sucrose solution. The change in sweetness of the sucrose solution after steviol glycoside addition was evaluated and recorded as described in table 142-2.

Table 142-1 sweetness of different RU-, GRU-and GRU90-MRP compositions

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Table 142-2 sweetness of 3% sucrose solutions containing different RU-, GRU-and GRU90-MRP compositions

EXAMPLE 143 intranasal Effect of GSG-MRP-CA, GSG-MRP-PO and GRU90-MRP-FTA

Raw materials: GSG-MRP-CA, from Sweet Green Field, stock number 14041-01, lot number 20190801; GSG-MRP-PO, from Sweet Green Field, stock number 14041-03, lot number 20190703; GRU90-MRP-FTA (39-10 in example 39), lot number EPC-307-80-02; lactose monohydrate, lot 31k01021, sigma-Aldrich.

Experiment each sample was mixed with lactose in a ratio of 1:10 [ sample: lactose=1:10 ]. The ratio was chosen to obtain a slightly sweet sample on the tongue. Alternative fillers may be used without affecting the test results. A 10mg sample was transferred to the anterior lingual portion and held for 10 seconds (cycle 1) with the mouth open and breathing normally. The tongue is then pressed against the palate while inhaling through the open mouth and then exhaling slowly through the nose (cycle 2). Three tasters recorded the sensory attributes at cycles 1 and 2 as a combined description and the results are shown in table 143-1.

Sensory evaluation of GSG-MRP-CA, GSG-MRP-PO and GRU90-MRP-FTA (39-10 of example 39)

Conclusion: the sensory description of cycle 1 is very different from cycle 2. After pressing the sample against the palate with the tongue and exhaling through the nose, all the test samples produced a more intense sweetness and the flavor perception was also greatly improved.

EXAMPLE 144 the presence of the Ala pyridine enantiomer in MRP prepared with alanine and glucose

The MRP samples prepared from alanine and glucose were evaluated for the presence of alapyridine. The structure of alapyridine is as follows:

fig. 108A shows an exemplary chromatogram of MRP prepared by heating alanine, glucose, and stevia extract samples 1-4 at 120 ℃ for 2.5 hours in phosphate buffer at ph=7.8. In this chromatogram, MS-TIC is shown in the upper part; the lower part was selective for Steviol Glycosides (SGs), m/z=319. The results in the figures can be interpreted as: at 7.7 minutes: MRI (Ala+Glu); during 15-17 minutes: a product associated with heating the sugar; at 17-25 minutes: SGs (Ala+SG) of ML and MRIs. Tables 144-9 show steviol glycosides identified in stevia rebaudiana extract samples 1-4.

The chromatogram in fig. 108B shows a SIM with extraction M/z=198, which indicates alapyridine ([ m+h+ ] +). In addition, the chromatogram in fig. 108B also confirms the hypothesis of fig. 108A: peaks of 15-17 minutes are associated with heating the sugar.

FIG. 108C shows the UV spectrum of the peak in the MS spectrum at 17.8 minutes as the peak at 17.5 minutes, where M/z 198= [ M+H ] +]+，m/z 216＝[M+H ₂ O+H+]+，m/z 152＝[M-46[CO ₂ H ₂ ]+H+]+. UV spectrum at 17.5 min.

Fig. 108D further demonstrates that the MRP sample exhibits a UV-VIS spectrum similar to the published alapyridine UV-VIS spectrum.

The following additional samples were prepared and evaluated according to tables 144-1 and 144-2. Table 144-1 describes the reaction conditions for the previously prepared samples (blue samples retrieved from the analysis profile and evaluated). Table 144-2 shows the sensory evaluation of samples prepared prior to the indicated date.

TABLE 144-1 reaction conditions

TABLE 144-2 reaction conditions and sensory evaluation

The reactants in Table 144-1 include stevia extract samples 1-2, 1-3, 1-8 and 2-2. Tables 144-3, 144-4, 144-5 and 144-6 describe steviol glycosides identified in these stevia extract samples.

Table 144-2 describes two stevia extract samples: stevia extract sample 1 (lot number 20180122-2-1;163.4mg/10 ml) and stevia extract sample 2 (lot number 20180156-2;172.1mg/10 ml). Table 144-7 shows steviol glycoside compositions of stevia extract sample 1, and Table 144-8 shows steviol glycoside compositions of stevia extract sample 2.

Table 144-3 steviol glycosides identified in stevia rebaudiana extract samples 1-2

Table 144-3 stevia extract samples 1-2 (subsequent)

Table 144-4 steviol glycosides identified in stevia rebaudiana extract samples 1-3

Table 144-4 stevia extract samples 1-3 (subsequent)

Table 144-5 steviol glycosides identified in stevia rebaudiana extract samples 1-8

Table 144-5 stevia extract samples 1-8 (subsequent)

Table 144-6 steviol glycosides identified in stevia rebaudiana extract sample 2-2

Table 144-6 stevia extract sample 2-2 (subsequent)

Table 144-7 steviol glycoside composition of stevia extract sample 1

Table 144-8 steviol glycoside composition of stevia extract sample 2

Name of the name	m/z[M-H] ^-	mg/10ml	％m/m
				Related steviol glycoside #1	517or427	<0.01	<0.01
Related steviol glycoside #2	981	1.92	1.12
				Related steviol glycoside #3	427or735	<0.01	<0.01
Related steviol compoundsGlucoside #4	675or1127	<0.01	<0.01
				Related steviol glycoside #5	981	1.21	0.70
Reb-V	1259	0.45	0.26
				Reb-T	1127	1.20	0.70
Reb-E	965	0.56	0.33
				Reb-O	1435	1.23	0.71
Reb-D	1127	2.18	1.27
				Reb-K	1111	0.05	0.03
Reb-N	1273	0.11	0.06
				Reb-M	1289	0.11	0.06
Reb-S	949	0.52	0.30
				Reb-J	1111	0.04	0.02
Reb-W	1097	<0.01	<0.01
				Reb-U2	1097	0.09	0.05
Reb-W2/3	1097	0.10	0.06
				Reb-O2	965	<0.01	<0.01
Reb-Y	1259	1.02	0.59
				Reb-I	1127	0.21	0.12
Reb-V2	1259	0.08	0.05
				Reb-K2	1111	0.06	0.03
Reb-H	1111	0.10	0.06
				Reb-A	965	73.88	42.93
Stevioside (stevioside)	803	51.67	30.03
				Reb-F	935	3.94	2.29
Reb-C	949	14.62	8.49
				Duckoside A	787	2.89	1.68
Rubbish glycoside	641	3.21	1.87
				Reb-B	803	0.02	0.01
Dukkoside B	787	0.44	0.26
				Steviol disaccharide glycoside	641	0.38	0.22
Reb-R	935	1.66	0.97
				Reb-G	803	0.19	0.11
stevioside-B	787	2.06	1.20
				Reb-G1	641	2.67	1.55
Reb-R1	773	<0.01	<0.01
				Reb-F1	773	<0.01	<0.01
Isosteviol disaccharide glycoside	641	<0.01	<0.01

	Totalizing	168.87	98.12

Table 144-9 steviol glycoside compositions of stevia extract samples 1-4

Table 144-9 stevia extract samples 1-4 (subsequent)

EXAMPLE 145 HPLC analysis of RU90-MRP and GRU90-MRP and Amadori products thereof prepared from xylose and arginine, valine or tyrosine

Raw materials: l-arginine, not less than 98%, lot number MKBC7640, sigma Aldrich; DL-tyrosine, lot 49H0632,Sigma Aldrich; d-valine, 98%, lot 20H0295,Sigma Aldrich; d- (+) -xylose, > 99.5%, lot number 024K00312, sigmaAldrich; RU90, lot number: EPC-238-34-03, EPC laboratory; GRU90, lot #EPC-303-89-03, EPC laboratory.

Reaction conditions: a series of experiments were performed in 10ml Pyrex vials. The following conditions were employed: (1) a reaction solvent: 0.1M phosphate buffer; (2) heating temperature: a drying oven at 100 ℃; (3) heating time: and 1 hour.

The reaction (5 mg amino acid, 10mg reducing sugar, 50mg RU90 or GRU 90) was dissolved/suspended in 225. Mu.l reaction solvent. The prepared samples were transferred to glass beakers containing sand and preheated for at least 30 minutes at the reaction temperature in a dry box. After the indicated reaction time, the vials were transferred to ice water. After cooling to room temperature, sensory analysis was performed.

The following combinations were tested and analyzed using High Performance Liquid Chromatography (HPLC):

(1) Ru90+ xylose and arginine, valine or tyrosine;

(2) GRU90+ xylose and arginine, valine or tyrosine

Analysis system: the high performance liquid chromatography system consisted of an Agilent 1100 system (auto sampler, ternary gradient pump, column thermostat, VWD-UV/VIS detector, DAD-UV/VIS detector) wired to an Agilent mass spectrometer (ESI-MS quadrupole G1956A VL). The reaction samples for HPLC analysis were filtered and injected (2 μm syringe filter). Phenomenex SVnergi Hydro-RP 80A, 150X 3mm,4u, SEQ ID NO: sample separation was performed on 344012-1 followed by gradient elution with Knauer Nucleosil 100-7C 18.250X4.6mm, lot 21408033, thereby separating the samples. The injection volume was set at 20 μl. The detectors were set at 205, 210 and 254nm (DAD spectrum acquisition range 200-600 nm), ESI negative mode TIC m/z 120-1100, voltage 150, gain 2 (MS, 300 ℃, nitrogen 12l/min, atomizer set at 50 psig). Capillary voltage 4500V).

Mobile phase a consisted of 10mM ammonia acetate (original pH), 0.1% acetic acid, 0.05% triethylamine, and 0.001% dichloromethane. Mobile phase B consisted of 10mm ammonia acetate (original pH), 0.1% acetic acid, 0.05% triethylamine and 0.001% dichloromethane in 90% acetonitrile. The injection volume was set at 10. Mu.l and the flow rate was 0.8ml/min.

The elution gradient is shown in Table 145-1.

Table 145-1

Time [ min]	％A	％B
			0.00	77.8	22.2
20.00	55.6	44.4
			34.00	55.6	44.4
34.10	77.8	22.2
			39.10	77.8	22.2

Stopping time of 40min

The detectors were set at 205, 210 and 254nm (DAD spectral acquisition range 200-600 nm), ESI negative mode TIC m/z 120-1100, voltage 150, gain 2 (MS, 300 ℃, nitrogen 12l/min, atomizer set at 50psig, capillary voltage 4500V).

Amadori products are expected as in Table 145-2.

* Rubus suavissimus with glucose

The compounds observed by HPLC are shown in Table 145-3.

Table 145-3.

Fig. 109A shows an exemplary chromatogram wherein the SIM scan line for m/z=797 represents Amadori product corresponding to arginine + rubusoside.

Fig. 109B shows the corresponding mass spectrum (m/z=797) and fragments of Amadori product that indicated correspondence to arginine + rubusoside.

Fig. 109C shows an exemplary chromatogram wherein the SIM scan line for m/z=248 represents Amadori product corresponding to valine + xylose.

Fig. 109D shows the corresponding mass spectrum (m/z=248) and Amadori product fragment indicating correspondence with arginine + rubusoside.

Example 146 GSG-MRP-CA improves flavor profile of beverages and essential oils

Raw materials: lemon flavour, AKRAS product number 01100097 (0.05% m/v water); zero degree cola, 12.11.2020L13E18:31WP, cola HBC Austria Inc.;

the Pro 20 vanilla yoghurt has high protein content,24.05. 23060113:594; GSG-MRP-CA lot number (200 ppm used).

Time intensity profile: five panelists were asked to score the intensity of the taste with a 10 point scale (0-none, 10-highest) every 2 seconds. The time point of the rating is indicated by an acoustic signal. In making the effective score, the evaluator was asked to discuss 5 randomly selected samples (i.e., different cola beverages, including samples diluted with water where applicable) having the same flavor to align the evaluator's intensity perception rating.

Flavor recognition time: in a second aspect, the taste recognition time is determined by holding the eyes of five tasters. In this case, the taster is required to start the stopwatch when taking the sample and stop the time recording after the taster recognizes the taste. The results were recorded. Each taste was assessed after each individual trial. If at least 4 tasters correctly identified a taste, the flavoring is rated as effective; otherwise, the test is repeated.

FIG. 110A shows the time/intensity (TI) profile of vanilla flavored yoghurt (4.5% sugar) with (solid line) or without (dashed line) GSG-MRP-CA (200 ppm). The flavor Recognition Time (RT) of both samples was measured [ mean ± standard deviation ].

FIG. 110B shows a time/intensity (TI) profile for lemon flavored water beverages with (solid line) or without (dashed line) GSG-MRP-CA (200 ppm). The flavor Recognition Time (RT) of both samples was measured [ mean ± standard deviation ].

FIG. 111A shows a time/intensity (TI) profile of vanilla flavored yoghurt (4.5% sugar), with (solid line) or without (dashed line) GRU90-MRP-CA (200 ppm). The flavor Recognition Time (RT) of both samples was measured [ mean ± standard deviation ].

FIG. 111B shows a time/intensity (TI) profile with or without (solid line) GRU90-MRP-CA (200 ppm) added to a sugarless (sucralose-containing) cola flavor beverage. The flavor Recognition Time (RT) of both samples was measured [ mean ± standard deviation ].

FIG. 112A shows the time/intensity (TI) profile (solid line) of vanilla flavored yoghurt (with 4.5% sugar) or without GRU90-MRP-FTA (examples 39, 39-10) (200 ppm). The flavor Recognition Time (RT) of both samples was measured [ mean ± standard deviation ].

FIG. 112B shows a time/intensity (TI) profile with or without (solid line) GRU90-MRP-FTA (examples 39, 39-10) (200 ppm) added to a sugarless (sucralose-containing) cola flavored beverage. The flavor Recognition Time (RT) of both samples was measured [ mean ± standard deviation ].

Conclusion: the GSG-MRP-CA product improves the vanilla, cola, and lemon flavor of the selected beverage by shortening the flavor recognition time. The results indicate that GSG-MRP-CA enhances the flavor of the beverage. These effects can be generalized to other flavored beverages.

EXAMPLE 147 GRU90-MRP-FTA improves the taste profile of RA97 solutions

The process comprises the following steps: GRU90-MRP-FTA (examples 125, 125-01) and RA97 (available from Sweet Green Fields). The content is 97.15%. According to Table 147-1, these glycosides were weighed, homogeneously mixed and dissolved in 100ml of pure water.

Table 147-1. Preparation of GRU90-MRP-FTA and RA97 mixtures.

Experiments several mixtures of RA97 and GRU90-MRP-FTA were prepared. Each sample was evaluated according to the sensory evaluation method in example 5. The average score for each sensory standard test panel was recorded as the evaluation test result. The taste profile of the mixture is shown in Table 147-2 and FIGS. 123A and 123B. Notably, the concentration of RA97 was the same (200 ppm) in each sample solution.

TABLE 147-2 sensory evaluation results

The relationship between the sensory evaluation results and the ratio of RA97 to GRU90-MRP-FTA is shown in FIG. 113A. The relationship between overall preference results and the ratio of RA97 and GRU90-MRP-FTA is shown in FIG. 113B.

EXAMPLE 148 GRU90-MRP-FTA improving the taste profile of carbonated sugarless peach-flavored beverages

Two carbonated sugarless peach flavored beverage samples were prepared with or without GRU90-MRP-FTA (example 125, 125-01) according to the compositions shown in Table 148-1. The sweetness of the beverage is provided by natural sweeteners, including erythritol, steviol glycosides and glycosylated steviol glycosides. Fruit flavor (white peach flavor): available from Givaudan chinese limited, lot number: BKS 006; GSG-MRP-CA: available from Sweet Green Fields, lot number: 20200101.

table 148-1 beverage composition

Experiment both samples were evaluated according to the sensory evaluation method in example 5. The average score for each sensory standard test panel was recorded as a sensory evaluation result and is shown in table 148-02.

TABLE 148-02 sensory evaluation results

Conclusion: GRU90-MRP-FTA (example 125, 125-01) can significantly improve the mouthfeel of sugar-free peach-flavored beverages, enhance peach flavor, and reduce bitter taste. Therefore, the overall preference of the peach flavor beverage is improved after the natural sweeteners such as erythritol, steviol glycoside and the like are added. The results indicate that GRU90-MRP-FTA can improve the taste profile of beverages sweetened with natural sweeteners such as sugar alcohols, steviol glycosides, etc.

EXAMPLE 149 conversion of steviol glycosides (STV 95) to Rubus Corchorifolius glycoside

Materials: steviol glycosides from Sweet Green Fields, lot number: STV95-YCJ20200618. The steviol glycoside content is as follows.

TABLE 149-1 steviol glycoside content (m/m%)

Note that: TSG is the total steviol glycoside (TSG (9)) content, including rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, stevioside, steviolbioside, rubusoside, and dulcoside A.

The process comprises the following steps:

1-L steviol glycoside (lot: STV95-YCJ 2020618) solution (100 g/L) was mixed with 1.5g of beta-galactosidase (0.8 ku/g stevioside), stirred at 60℃for 12 hours, and then the reaction mixture was boiled for 3 minutes to inactivate the enzyme, and the precipitated enzyme was removed by centrifugation. The resulting glycoside solution was then passed through an 800mL T-28 macroporous resin (Sunrise) column and washed with 1600mL water. The column was then washed with 1600ml ethanol, and the solution was collected and concentrated in vacuo. Ethanol was removed and the solution was spray dried to give RU product composition (product No. 149-01) as a powder. Table 149-2 shows the steviol glycoside content of the powder obtained after conversion.

TABLE 149-2 steviol glycoside content after conversion (m/m%)

Conclusion: stevioside can be converted to rubusoside by beta-galactosidase. Under certain conditions, the conversion rate can approach 100%.

EXAMPLE 150 conversion of steviol glycoside 85 to rubusoside

Materials: steviol glycosides from Sweet GreenFields, lot number: STV85-20170802. Steviol glycoside content is shown in Table 156-1

TABLE 150-1 steviol glycoside content (m/m%)

The process comprises the following steps:

1-L steviol glycoside (lot number: STV 85-201-70802) solution (100 g/L) was mixed with 1.5g of beta-galactosidase (0.8 ku/g stevioside), stirred at 60℃for 5 hours, and then the reaction mixture was boiled for 3 minutes to inactivate the enzyme, and the precipitated enzyme was removed by centrifugation. The resulting glycoside solution was then passed through an 800mL T-28 macroporous resin (Sunrise) column and washed with 2 column volumes of water (1600 mL of water). The column was then washed with 1600ml ethanol, and the solution was collected and concentrated in vacuo. Ethanol was removed and the solution was spray dried to give RU product composition (product No. 150-01) as shown in Table 156-1 as a powder, and Table 150-2 shows the steviol glycoside content of the powder obtained after conversion. .

TABLE 150-2 steviol glycoside content (m/m%) after conversion (5 hours enzymatic reaction)

The above conversion was repeated but the time of the enzyme reaction increased from the previous 5 hours to 8 hours. The RU product composition (product No. 150-02) was obtained as a powder. Table 150-3 shows the steviol glycoside content of the powder obtained after conversion.

Table 150-3. Steviol glycoside content after conversion (m/m%).

Conclusion: steviol glycosides may be converted to rubusoside in the presence of beta-galactosidase. Increasing the enzymatic conversion reaction time can increase the conversion rate of stevioside to rubusoside. Under certain conditions, the conversion rate can approach 100%. Surprisingly, a certain amount of rubusoside is produced during this transformation. Embodiments of stevia glycosides compositions derived from stevia rebaudiana include rubusoside.

EXAMPLE 151 conversion of steviol glycosides (STV 60) to Rubus Corchorifolius glycoside

Materials: steviol glycosides (RA 20/TSG 90), from Sweet Green Fields, lot number: 20191122-23. The steviol glycoside content is shown in Table 151-1.

Table 151-1 steviol glycoside content (m/m%).

Sample lot number	RD	RA	STV	RC	RB	Others	TSG(9)
								20191122-23	0.83	27.82	60.22	2.42	0.51	1.38	93.18

The process comprises mixing 1L steviol glycoside (lot 20191122-23) solution (100 g/L) with 2.4g of beta-galactosidase (0.8 ku/g stevioside), stirring at 60deg.C for 8h, boiling the reaction mixture for 3min to inactivate the enzyme, and removing the precipitated enzyme by centrifugation. The resulting glycoside solution was then passed through an 800mL T-28 macroporous resin (Sunrise) column and washed with 2 column volumes of water (1600 mL water). The column was then washed with 1600ml of ethanol and the solution was collected, depressurized and concentrated. The ethanol was then removed and the solution was spray dried to give RU product composition (product 151-01) as a powder with steviol glycoside content as shown in table 151-2.

EXAMPLE 152 preparation of glycosylated sweet tea glycoside from steviol glycoside conversion

The glycosylated reaction product composition was prepared by the steviol glycoside conversion process using the rubusoside products (149-01, 150-01 and 150-02 from examples 149 and 150) as follows:

i) 15g of maltodextrin (Botrytis cinerea Co., ltd.) was dissolved in 45ml of deionized water

ii) adding 15g of rubusoside produced by steviol glycoside conversion (products 149-01, 150-01 and 150-02: from examples 149 and 150) to form a mixture.

iii) To the mixture, 0.75mL of CGTase enzyme (Amano enzyme Co.) and 15mL of deionized water were added and reacted at 69℃for 20 hours to glycosylate rubusoside produced by conversion of steviol glycosides with maltodextrin-derived glucose molecules.

iv) the reaction mixture of iii) is heated to 85 ℃ for 10 minutes to inactivate the CGTase enzyme and then removed by filtration.

v) decolorizing and spray drying the resulting solution of Glycosylated Rubusoside (GRU), residual RU and dextrin to yield 25g of glycosylated rubusoside from the steviol glycoside (GRUds) product composition shown in Table 152-1, each in the form of a white powder. Table 152-2 shows an analysis of the formed glycosylation products.

Table 152-1.GRUds product number and raw product number thereof

Greds product lot number.	Raw material product number.
		152-01	150-01
152-02	151-01
		152-03	151-02

TABLE 152-2 summary of glycosylated rubusoside (GRUds) content from steviol glycoside conversion

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TABLE 152-3 statistical summary of the content of rubusoside (GRUdsGRUdGSG) glycosylated products from steviol glycosides conversion

Conclusion: the glycosylated rubusoside obtained by the conversion of steviol glycosides derived from stevia rebaudiana leaves comprises mono-, di-, tri-, tetra-and penta-glucose added to rubusoside. These products may be used as flavoring or sweetening agents. Embodiments of the sweetener or flavor composition include one or more substances selected from the group consisting of monoglucose, diglucose, triglucose, tetraglucose, and pentaglucose added to rubusoside.

EXAMPLE 153 preparation of glycosylated stevioside 85% (GSTV 85)

Materials: stevioside 85% (STV 85), from Sweet GreenFields (lot number: STV 85-20170802). The steviol glycoside content of the composition is shown in Table 153-1.

TABLE 153-1 stevioside 85% content (m/m%)

Experiments several mixtures of GRU90 and GSTV85 were prepared, evaluated according to the sensory evaluation method described above, the average score for each evaluation criterion was determined, and the evaluation results thereof were recorded in Table 153-3. It should be noted that in these evaluations, the concentration of GRU90 in each product sample solution was the same (i.e., 200 ppm).

TABLE 153-2 glycosylation product composition

Table 153-3. Sensory evaluation results.

Analysis of data the relationship between the sensory evaluation results and the ratio of GRU90/GSTV85 in this example is shown in FIG. 114A. The overall preference versus the GRU90/GSTV85 ratio is shown in FIG. 114B.

Conclusion: the results indicate that GSTV85 can significantly improve the mouthfeel of the GRU90, reducing bitter and metallic aftertaste. This effect was observed in all tested GRU90-GSTV85 ratios (from 10:1 to 10:100). This effect can be further extended to a GRU90-GTRU85 ratio in the range of 99:1 to 1:99. This suggests that GSTV85 may improve the taste and mouthfeel of natural sweeteners, such as GRU90. This effect can be generalized to all natural sweeteners.

EXAMPLE 154 preparation of GSG-MRP-FTA and GRU90-MRP-FTA with GRU90, GSG, concentrated apple juice and fruit/berry aroma concentrate

Raw materials:

GRU90 product of example 7.

GSG (glycosylated stevia extract containing unreacted stevia glycosides) is derived from Sweet Green Fields. Lot number: 3080191. the preparation was similar to example 7, except that RU90 was replaced with stevia extract.

Concentrated apple juice (fructose content: 36.77%), shaanxi sea fruit industry development stock, inc., lot number: 25191005B01-05; 2)

Fragrance concentrate FTNF sources were as follows:

TABLE 154-1 fragrance concentrate FTNF

The process comprises the following steps: as shown in the following table, GRU90, GSG, apple juice, glutamic acid, alanine, fragrance concentrate FTNF, water were weighed. The solution was then heated at about 100 ℃ for 1.5 hours. When the reaction was completed, the solution was filtered through filter paper, and the filtrate was dried with a spray dryer, thereby obtaining products 154-01 to 154-04 as off-white powder.

TABLE 154-2 sample Components

Conclusion: all the products obtained by the above process are clear solutions. It has been shown that sweet tea extract, its glycosylation product or MRP, stevia extract, its glycosylation product or MRP can be an excellent carrier for flavor ingredients. The final product may be in powder or liquid form. The technology can be used for producing water-soluble essential oil and powdery products. The flavor intensity of the product produced by the technology is obviously enhanced. There is a synergy between the flavor component and the carrier. The technique may be used with any type of oil or soluble ingredient. When added to foods and beverages, the resulting products, such as water-soluble or dispersible flavor components, can enhance the post-nasal flavor. One embodiment of the present invention includes: (1) one or more of GSG, GSG-MRP, GST and GST-MRP; and (2) one or more plant aroma concentrates selected from the group consisting of fruit aroma concentrates, berry aroma concentrates, and vegetable aroma concentrates.

EXAMPLE 155 GRU90-MRP-FTAs and GSG-MRP-FTAs improve the taste profile of natural high intensity sweeteners

Raw materials 1) selected natural high intensity sweetener, RA75/RB15 from SweetGreenfield, lot 3070364, RA content 78.73%, RB content 15.05%, TSG (9) content 96.02%; 2) GRU90-MRP-FTAs products 154-02 to 154-04, 3) GSG-MRP-FTA product 154-01 of example 154.

Process 1) A400 ppm RA75/RB15 solution was prepared by dissolving 0.4g RA75/RB15 and 0.75g citric acid in 1000ml deionized water, and then sonicating the solution for 15 minutes to obtain a fully dissolved solution. 2) The selected GSG-MRP-FTA and GRU90-MRP-FTA were weighed, mixed and dissolved in 100ml RA75/RB15 solution as shown in Table 155-1.

TABLE 155-1 sample compositions

Experiment each sample was evaluated according to the sensory evaluation method in example 5. The average score from each sensory standard test panel was recorded as the evaluation test result. The taste profile of the resulting mixture is shown in Table 155-2.

TABLE 155-2 sensory evaluation results

FIG. 115A is a graph showing the results of sensory evaluation of GRU90-MRP-FTA/GRU90-MRP-FTAs (154-01 to 154-04 in example 154) in 400ppm RA75/RB15 (155-01 to 155-04 in example 155) solution. FIG. 115B is a bar graph showing the overall preference of GRU90-MRP-FTA/GRU90-MRP-FTAs (154-01 to 154-04 in example 154) in 400ppm RA75/RB15 (155-01 to 155-04 in example 155) solution.

Conclusion: both GSG-MRP-FTA and GRU90-MRP-FTA (products 154-01 to 154-04 in example 154) can reduce the aftertaste and aftertaste of sweetness while increasing the sweetening rate and enhancing the mouthfeel of RA75/RB15 solutions. While 155-03 (product 154-03 of example 154) showed the most significant improvement in enhancing the sweetening rate while reducing the aftertaste and aftertaste of the sweet taste, which resulted in the greatest improvement in overall product preference. The results show that the taste profile of RA75/RB15 can be improved by GSG-MRP-FTA and GRU90-MRP-FTA (products 154-01 to 154-04 in example 154). This effect can be extended to other natural high intensity sweeteners derived from stevia glycosides or extracts, luo han guo, licorice extract, sweet tea extract and luo han guo extract.

Example 156 GRU90-MRP-FTA improves the taste profile of a sugarless peach-flavored carbonated beverage.

Two samples of sugarless peach flavored carbonated beverages were prepared, one with GRU90-MRP-FTA added (product 154-03 in example 154) and the other without GRU90-MRP-FTA added, as shown in Table 156-1. The sweetness of the beverage is provided entirely by natural sweeteners, including erythritol, steviol glycosides and glycosylated steviol glycosides, fruit flavored essence (peach flavor from Qih Hua Du China Co., ltd., lot number BJS 003) for providing peach flavor to the beverage. GSG-MRP-CA, from Sweet Green Fields, lot 20200101.

Preparation procedure 14g GSG was dissolved in 120mL deionized water along with 1.5g alanine, 4.5g xylose. The mixture is stirred and heated at about 95-100 degrees celsius for about 2 hours. After the reaction was completed, the solution was spray dried to obtain about 95 g of an off-white powder.

TABLE 156-1 beverage composition

Experiment: each of the two samples was evaluated according to the sensory evaluation method in example 5. The average score for each sensory evaluation dimension was recorded for the test panel as the evaluation test results described in table 156-02.

TABLE 156-2 sensory evaluation results

FIG. 116A is a bar graph of the sensory evaluation results in Table 156-2. FIG. 116B is a bar graph of overall preference in table 156-2.

Conclusion: GRU90-MRP-FTA (product 154-03 of example 154) can significantly improve the mouthfeel of sugar-free peach-flavored beverages, increase the sweetening rate, and reduce the aftertaste and aftertaste of the same. In addition, the peach flavor of the beverage was also enhanced by the addition of GRU90-MRP-FTA (product 154-03 of example 154). Thus, the overall preference for peach flavored beverages sweetened with natural sweeteners (including erythritol, steviol glycosides) is increased. These results indicate that GRU90-MRP-FTA can improve the taste profile of beverages sweetened with polyols, steviol glycosides and other natural sweeteners.

EXAMPLE 157 preparation of GRU90-MRP-FTA from GRU90, glutamic acid, concentrated juice and Honey

Raw materials:

GRU90 product of example 7.

The information of the concentrated juice and honey is as follows:

TABLE 157-1 concentrated juice and honey

The process involves weighing the GRU90, glutamic acid, juice concentrate/honey, water and then heating the solution at about 100deg.C for 1.5 hours. After the reaction was completed, the solution was filtered with filter paper, and the filtrate was spray-dried with a spray dryer to obtain off-white powdery products 157-01 to 157-07.

TABLE 157-2 sample compositions

EXAMPLE 158 GRU90-MRP-FTA improving the taste profile of Natural high intensity sweeteners

Raw materials 1) selected natural sweetener RA75/RB15 from SweetGreenFields, sample batch No. 3070364.RA content 78.73%, RB content 15.05%, TSG (9) content 96.02%. 2) GRU90-MRP-FTA products 157-01 to 157-05

Process 1) A400 ppmRA75/RB15 solution was prepared by dissolving 0.4g RA75/RB15 and 0.75g citric acid in 1000mL deionized water. The solution was then sonicated for 15 minutes to give a fully dissolved solution. 2) Selected GRU90-MRP-FTA was weighed, mixed and dissolved in 100mLRA75/RB15 solution as shown in Table 164-1.

Table 158-1. Sample compositions

Experiment: each sample was evaluated according to the sensory evaluation method in example 5. The average score for each sensory standard from the test panel was recorded as the evaluation test result. The taste profile of the resulting mixture is shown in Table 158-2.

Table 158-2 sensory evaluation results

FIG. 117A is a graph showing the results of sensory evaluation of GRU90-MRP-FTA (157-01 to 157-05 in example 157) in 400ppm of RA75/RB15 solution (158-00 to 158-05). FIG. 117B is a bar graph showing the overall preference of GRU90-MRP-FTA (157-01 to 157-05 in example 157) in 400ppm RA75/RB15 solutions (158-00 to 158-05).

Conclusion: GRU90-MRP-FTA (examples 157-01 to 157-05) can reduce the aftertaste and aftertaste of sweetness while accelerating sweetness onset and improving the mouthfeel of RA75/RB15 solutions. The product 158-02 (product 157-02 of example 157) showed the most significant improvement in sweetness onset speed, reducing sweetness aftertaste and aftertaste, resulting in the greatest improvement in overall preference for the product. The results indicate that the taste profile of RA75/RB15 can be improved by GRU90-MRP-FTA (157-01 to 157-05 in example 157). This effect can be extended to other natural high intensity sweeteners derived from sweet tea extract, licorice extract, luo han guo extract, etc.

EXAMPLE 159 GRU90-MRP-FTA (products 157-06 and 157-07 of example 157) improves the taste profile of the artificial sweetener sucralose

Process according to Table 159-1, GRU90-MRP-FTA (products 157-06 and 157-07 in example 157) and sucralose (sample lot number 201810013 from Ind. Gold Co., ltd.) were weighed and mixed uniformly so as to be dissolved in 100ml of pure water and subjected to a sensory evaluation test.

TABLE 159-1 sample compositions

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Experiment: each sample was evaluated according to the sensory evaluation method in example 5 described above, and the average score of the sensory evaluation was taken as evaluation result data. The taste profile of the mixture is shown in Table 159-2.

Table 159-2 sensory evaluation results of GRU90-MRP-FTA (products 157-06 and 157-07 in example 157) in 120ppm sucralose

Conclusion: GRU90-MRP-FTA (products 157-06 and 157-07 in example 157) significantly reduced the metallic aftertaste and sweet aftertaste of sucralose. In addition, GRU90-MRP-FTA (157-06 to 157-07 in example 157) significantly improved the sweetening rate and mouthfeel of sucralose. These effects can be extended to all artificial sweeteners.

Embodiment 160 GRU90-MRP-FTA (products 157-06 and 157-07 of embodiment 157) improves the taste profile of the natural sweetener Rebaudioside M (RM)

Process according to the weights shown in Table 160-1, GRU90-MRP-FTA (157-06 to 157-07 in example 157) and RM (available from Sichuan-Jia biosynthesis Co., ltd. In China, sample lot number of 93.03% RM: 20180915) were weighed and mixed uniformly, and then dissolved in 100 ml of pure water and subjected to a sensory evaluation test.

TABLE 160-1 sample compositions

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Experiment: each sample was evaluated according to the sensory evaluation method in example 5 described above, and the average score of the results was taken as evaluation result data. The taste profile of the mixture is shown in Table 160-2.

Table 160-2 shows the sensory evaluation results of GRU90-MRP-FTA (products 157-06 and 157-07 in example 157) at 400ppm RM.

TABLE 160-2 sensory evaluation results

Conclusion: GRU90-MRP-FTA (157-06 and 157-07 in example 157) significantly reduced the metallic aftertaste and sweet aftertaste of RM. In addition, GRU90-MRP-FTA (157-06 to 157-07 in example 157) significantly improved the sweetening rate and mouthfeel of RM. These effects can be extended to all natural sweeteners.

EXAMPLE 161 GRU90-MRP-FTA improving the taste profile of a sugar-free peach-flavored carbonated beverage

Two samples of carbonated sugarless peach flavored drink were prepared according to the compositions shown in Table 161-1, one with GRU90-MRP-FTA added (157-06 to 157-07 in example 157) and the other without GRU90-MRP-FTA added. The sweetness of the beverage is provided by natural sweeteners including erythritol, steviol glycosides and glycosylated steviol glycosides. Fruit flavors (peach flavor, available from Qi Hua Du China Inc., sample lot number BJS 003) are used to provide peach flavor to beverages. GSG-MRP-CA was purchased from Sweet Green Fields, sample lot 20200101.

The preparation method comprises the following steps: 14g of GSG was dissolved in 120ml of deionized water along with 1.5g alanine and 4.5g xylose. The mixture was stirred and heated at about 95-100 degrees celsius for 2 hours. After the reaction was completed, the solution was spray dried to obtain about 95g of an off-white powder.

TABLE 161-1 beverage composition

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Experiment: each of the two samples was evaluated according to the sensory evaluation method in example 5. The average score of the test panel for each sensory evaluation criteria was recorded as the evaluation test results described in table 161-02.

TABLE 161-2 sensory evaluation results

Sample of	Overall preference degree	Quick sweet taste	Mouthfeel of the product	Sweet aftertaste	Flavor of
						Substrate	2.5	3	3	4	3
157-06	4.5	4.2	3.5	1	4
						157-07	4	4.5	4.5	1.5	3.5

FIG. 118A is a bar graph showing the results of the sensory evaluation in Table 161-2. Fig. 118B is a bar graph showing the overall preference in table 161-2.

Conclusion: GRU90-MRP-FTA (examples 157-06 to 157-07) can significantly improve the mouthfeel of sugarless peach-flavored beverages, increase the rate of sweetening and reduce the aftertaste of sweetness. In addition, peach flavor of the beverage is also enhanced by adding GRU90-MRP-FTA (157-06 to 157-07 in example 157), and thus, overall preference of peach flavor beverage sweetened with natural sweeteners including erythritol, steviol glycosides, etc. is enhanced. These results indicate that GRU90-MRP-FTA can improve the taste profile of beverages sweetened with polyols, steviol glycosides and other natural sweeteners.

Example 162 conversion of steviol glycosides including Reb A and stevioside to Rubus Corchorifolius glycoside

Materials: steviol glycosides from Sweet Green Fields, lot numbers and steviol glycosides were contained as follows.

Table 162-1 batch number and steviol glycoside content (m/m%)

Sample lot number	RA	STV	RU	TSG(9)
					121002	29.37％	41.04％	0.24	82.74％
20160106	24.05％	28.03％	1.38％	73.38％
					20161114	49.68％	22.77％	0	82.64％

In Table 162-1, TSG is the total steviol glycoside (TSG (9)) content, including rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, stevioside, steviolbioside, rubusoside, and dulcoside A.

The conversion process comprises mixing 1L steviol glycoside solution (100 g/L) with 3g beta-galactosidase (0.8 ku/g stevioside), adjusting pH to 4.5 and stirring at 55deg.C for 5-8h, boiling the reaction mixture for 3min to inactivate the enzyme, and removing the precipitated enzyme by centrifugation. The resulting glycoside solution was then passed through an 800mL T-28 macroporous resin (Sunrise) column and washed with 1600mL water. The column was then washed with 1600ml ethanol, and the solution was collected and concentrated in vacuo. Ethanol was removed and the solution was spray dried to give powdered RU product compositions (product numbers 162-01 to 162-03). Table 162-2 shows the steviol glycoside content of the powder obtained after conversion.

TABLE 162-2 steviol glycoside content after conversion (m/m%)

The 162-01 and 162-02 were recrystallized from methanol and dried to obtain recrystallized products 162-04 and 162-05. Recrystallizing the product 162-03 with ethanol, and drying to obtain recrystallized product 162-06. Table 162-3 shows steviol glycoside content (m/m%) after recrystallization.

TABLE 162-3 steviol glycoside content after recrystallization (m/m%)

Conclusion beta-galactosidase converts stevioside to rubusoside. Under certain conditions, the conversion can approach 100%.

EXAMPLE 163 preparation of GRU90-MRP-FTA and GRUd with GRU90/GRUds, concentrated apple juice and glutamic acids-MRP-FTA

Raw materials:

GRU90 product of example 7.

GRUds-product of example 80.

Concentrated apple juice: (fructose content: 36.77%) from the company of the division of the south of the complete south of the division of the fruit juice control of the sea of China, lot number: 25191005B01-05.

The process comprises the following steps: the GRU90/GRUds, apple juice, glutamic acid, water were weighed as follows. The solution was then heated at about 100 ℃ for 1.5 hours. When the reaction was completed, the solution was filtered through filter paper, and the filtrate was dried with a spray dryer, thereby obtaining products 163-01 and 163-02 as off-white powders.

TABLE 163-1 sample compositions

EXAMPLE 164 GRU90-MRP-FTA and GRUdsAnalysis of remaining amino acids in MRP-FTA

Materials:

GRU90-MRP-FTA products 34-01, 34-02, 163-01 of examples 34 and 163.

GRUdsMRP-FTA-product 163-02 from example 163.

The method comprises the following steps:

the residual amino acid analyzed was glutamic acid. The experimental procedure was as follows:

HPLC method for determining glutamic acid content:

mobile phase a: heptafluorobutyric acid: trifluoroacetic acid: water=2:1:1000; mobile phase B, methanol.

Analytical System the HPLC system consisted of an Agilent 1260 system (autosampler, ternary gradient pump, column thermostat, DAD-UV/VIS detector) connected to SEDEX75 Evaporative Light Scattering Detector (ELSD). HPLC analysis was performed using a column of Capcell Pak C18MGII S5 (5 μm,4.6mm x250 mm) at a flow rate of 0.8mL min-1, and after filtration, the sample was taken (2 μm syringe filter) with a sample loading of 10. Mu.l. For ELSD analysis, gain 2, pressure 3.0pa, ventilation temperature 40 ℃. The gradient of elution is shown in Table 164-1.

Table 164-1.

Time [ min]	％A	％B
			0	100	0
8	100	0
			11	78	22
21	73	27
			30	45	55
40	45	55

Results: the contents of residual sugars including fructose, glucose and amino acids (glutamic acid) are shown in Table 164-2.

Table 164-2 residual glutamic acid content.

Conclusion: depending on the reaction conditions, the final product GRU-MRP may contain unreacted amino acids and sugar donors.

EXAMPLE 165 salt synergistic effect of GRU90-MRP-FTA (product 39-01 of example 39) on edible salt

Materials:

GRU90-MRP-FTA product 39-01 of example 39

Edible salt, natural sea salt, commercially available from CNSIC Beijing Salt Company, lot 20100320.

The method comprises the following steps:

several 0.05% edible salt solutions were prepared, and appropriate amount of GRU90-MRP-FTA (product 39-01 of example 39) was added to prepare salt solutions having different concentrations of GRU90-MRP-FTA (product 39-01 of example 39). The data for each test sample is shown in Table 165-1. Panelists tasted each test solution and compared it to standard salt solutions of different concentrations to determine the sensory salty degree of each test sample. The evaluation results are shown in Table 165-2.

Table 165-1. Weight of GRU90-MRP-FTA (product 39-01 of example 39) and concentration in 0.05% edible salt solution

The sensory evaluation results are shown in Table 165-2.

Table 165-2. Synergistic salt-reducing effects of GRU90-MRP-FTA (product 39-01 of example 39) on edible salt

* Salt increase rate = (sensory salt-edible salt concentration)/edible salt concentration x 100%

Conclusion: GRU-MRP has salt synergistic effect with edible salt. For a 0.05% salt solution, the addition of 50ppm to 150ppm GRU90-MRP-FTA (product 39-01 in example 39) increases the saltiness by 6% to 50%. According to the salt reduction level requirements, the GRU-MRP content in the final salt product can be between 0.5 and 99 percent.

EXAMPLE 166 umami synergistic effect of GRU90-MRP-FTA (product 39-01 in example 39) on monosodium glutamate

GRU90-MRP-FTA, product 39-01 of example 39; monosodium glutamate available from MEIHUA HOLDINGS GROUP co., ltd., lot 20200520.

The method comprises the following steps:

several 0.05% monosodium glutamate solutions were prepared, and appropriate amounts of GRU90-MRP-FTA (product 39-01 of example 39) were added to make monosodium glutamate solutions with different concentrations of GRU90-MRP-FTA (product 39-01 of example 39). The data for each test sample is shown in Table 166-1. Panelists tasted each test solution and compared it to standard monosodium glutamate solutions of different concentrations to determine the sensory freshness of each test sample. The evaluation results are shown in Table 166-2.

Table 166-1. Weight of GRU90-MRP-FTA (product 39-01 of example 39) and concentration in 0.05% monosodium glutamate solution

Table 166-2 shows the umami taste synergistic effect of GRU90-MRP-FTA (product 39-01 of example 39) on monosodium glutamate.

TABLE 166-2 sensory evaluation results

* Freshness increase rate = (sensory freshness-monosodium glutamate concentration)/monosodium glutamate concentration x 100%

Conclusion: GRU-MRP and monosodium glutamate have an umami taste synergistic effect. For 0.05% monosodium glutamate solution, the addition of 30ppm to 150ppm GRU90-MRP-FTA (product 39-01 in example 39) increases the umami taste by 10% to 70%. The GRU-MRP may be used in an amount of between 0.1 and 99% in savoury or umami products.

Example 167 GRU90-MRP-FTA (product 39-01 in example 39) improves the taste profile of salad

Process GRU90-MRP-FTA (product 39-01 in example 39) and salad (containing chicory, balsam pear, purple cabbage, tomato, cucumber, egg, radish, lettuce, salad dressing) were weighed and mixed homogeneously according to the weight indicated in Table 167-1, and then subjected to a sensory evaluation test.

Table 167-1 sample compositions.

Experiment each sample was evaluated according to the sensory evaluation method in example 5. The average score from each sensory standard test panel was recorded as the evaluation test result. The taste profile of the resulting mixture is shown in Table 167-2 and FIG. 119.

Table 167-2 sensory evaluation of GRU90-MRP-FTA (product 39-01 in example 39) in salad

Sample of	Overall preference degree	Degree of bitter
			Substrate	3	3
167-01	4.2	1.5

Conclusion that GRU90-MRP-FTA (product 39-01 in example 39) can significantly reduce the bitterness of salad and increase its overall preference. These effects can be generalized to all salads. GRU-MRP may be added to sauce, sauce and/or salad products to improve the overall taste profile.

EXAMPLE 168 preparation of GSG-MRP-PLTA and GRU90-MRP-PLTA with GRU90, GSG, fructose, glutamic acid and Piper extracts

Raw materials:

GRU90 product of example 7

GSG (glycosylated stevia extract, including unreacted stevioside) is commercially available from Sweet Green Fields, lot 3080191.GSG was prepared essentially as described in example 7, except that RU90 was replaced with stevia extract. The content of residual dextrin is 14.3 percent during the preparation; the total steviol glycosides were 85.7%, including unreacted and glycosylated steviol glycosides, with rebaudioside A (9.11%) and stevioside (4.45%).

Pepper extract: 100g of pepper was broken into small pieces of 0.3-0.5cm and mixed with 250ml of ethanol. The mixture was then extracted using a Soxhlet extractor at 45℃for 6 hours. After the extraction was completed, the solution was concentrated to a paste.

The process comprises the following steps: as shown in table 168, GRU90, GSG, fructose, glutamic acid and pepper extract, water were weighed and mixed. The solution was then heated at about 95-100 ℃ for 1.5 hours. When the MRP reaction was completed, the solution was filtered through filter paper, and the filtrate was dried with a spray dryer, thereby obtaining off-white powder products 168-01 and 168-02.

TABLE 168 test sample compositions

Example 169 evaluation of sweetness and pungency of GRU90-MRP-PLTA and GSG-MRP-PLTA at different concentrations compared to sucrose solution

The evaluation method comprises the following steps:

sensory taste principle and sensory attribute description

Panelists discuss the series of samples to be pushed out prior to any tasting the meeting, and publicly tasting the samples associated with the meeting to agree on the description. If taste is to be described, the samples are tasted at the concentrations used to agree on how to describe the flavor (e.g., taste, smell, and intensity).

In any tasting session, panelists would perform an independent blind tasting test on a series of all samples. The panelist may re-taste the sample and record notes regarding the perceived sensory attributes. In the last step, perceptual properties are discussed publicly to agree on a description. If more than one expert disagrees with consensus, the tasting is repeated.

Hierarchical testing

Panelists recorded the intensity of the sensory attributes at 5 minutes when performing the grading test. Panelists were trained prior to tasting the samples, with a common understanding of the intensity levels associated with any sensory attributes evaluated. In a typical setting, one or more of the following attributes will be ranked:

aftertaste (0-10 ppm thaumatin with gradually increasing concentration established before tasting the sample);

Off-flavors (saccharin was established at progressively higher concentrations of 0-50ppm before tasting the sample);

mouthfeel (0-1000 ppm xanthan gum established at progressively higher concentrations prior to tasting the sample);

flavor intensity (increasing the concentration of flavor of interest before tasting the sample);

sweetness intensity (0-10% sugar at progressively higher concentrations established prior to tasting the sample).

The recorded ranking values were statistically evaluated using the Wilcoxon signed rank sum test.

Two alternative forced selection (2-AFC) tests

When 2-AFC testing was performed, paired samples were randomly provided blindly to each of the 12 panelists in 3 replicates. For each pair of samples provided, each panelist would generate a strength-related rating for the sensory attributes in the sample. Thus, a total of 36 scores were obtained from 12 panelists in 3 replicates. According to the published tables, at least 24 or more scores provided a statistical significance of α=0.05 for 36 tests.

In a typical setting, a trained expert tasted one or more test samples and pair-wise compared them to a reference sample of increased concentration of the sensory attribute of interest. Allowing re-taste. The reference sample most suitable for the test sample is recorded.

Materials:

GRU90-MRP-PLTA product 168-01 of example 168

GSG-MRP-PLTA product 168-02 of example 168

And (3) test design:

different solutions of GRU90-MRP-PLTA and GSG-MRP-PLTA were prepared. The solution was compared to sucrose solution with a concentration increased from 1% to 5% in an amount of 0.5% increase each time. The objective was to evaluate the sugar equivalent (same maximum sweetness) relative to the reference solution. All samples were prepared in distilled water. The results are summarized in Table 169-01.

Table 169-01.

* A 5-point grading system (0=zero, 1=very weak, 2=slightly weak, 3=medium, 4=slightly strong, 5=strong) was established with capsaicin

Conclusion: the results of this evaluation surprisingly show that the addition of peppers can significantly improve the taste profile of GSG-MRP, GRU-MRP, even at higher sucrose equivalent (SugarE), with little or no bitter, aftertaste or spicy aftertaste. In particular, GSG-MRP-PLTA and GRU-MRP-PLTA can reduce bitterness and aftertaste of GSG-MRP and GRU-MRP. GRU90-MRP-PLTA is less sweet than GSG-MRP-PLTA, but more spicy than GSG-MRP-PLTA. GSG-MRP-PLTA is sweeter than GRU90-MRP-PLTA, but has insufficient pungency.

EXAMPLE 170 evaluation of sweetness profiles of GRU90-MRP-PLTA and GSG-MRP-PLTA at different concentrations, and time and duration to onset, reach maximum sweetness

And (3) test design:

each individual in the test panel was evaluated for different concentrations of the GRU90-MRP-PLTA and GSG-MRP-PLTA solutions. In the test, each panelist recorded the time of occurrence (onset, maximum sweetness, onset of aftertaste, end of aftertaste) of five specific points in the sweetness profile. In these tests, "time without taste" is used to describe the phase of essentially all spicy flavors. In the following exemplary chart given in table 170-1, the time of occurrence is recorded in seconds (the time record is read from the stopwatch).

Table 170-1 tasting test evaluation Table

Fig. 120A shows an exemplary sweetness profile showing a representative time course showing the time of occurrence of five particular points in the sweetness and aftertaste tests described above:

materials:

GRU90-MRP-PLTA product 168-01 of example 168

GSG-MRP-PLTA product 168-02 of example 168

Results:

based on the taste evaluation of the panellists, the average value of each attribute was determined, the average value of GRU90-MRP-PLTA is recorded in Table 170-2, and the GSG-MRP-PLTA is recorded in Table 170-3. Figure 120B shows the sweetness profile of the GRU 90-MRP-PLTA. Figure 120C shows the sweetness profile of GSG-MRP-PLTA.

Table 170-2.

Table 170-3.

Conclusion: both samples were identical in onset and time to maximum sweetness. The duration of GSG-MRP-PLTA is shorter and the duration of GSG-MRP-PLTA is longer than GRU 90-MRP-PLTA.

EXAMPLE 171 bitter taste measurement of GRU90-MRP-PLTA and GSG-MRP-PLTA

And (3) test design:

to evaluate the bitter taste in the GRU90-MRP-PLTA (168-01 in example 168) and GSG-MRP-PLTA (168-01 in example 168) samples, reference samples were prepared with increasing caffeine concentrations, with 5 minutes being the most bitter, corresponding to 0.13g caffeine/L. GRU90-MRP-PLTA and GSG-MRP-PLTA were prepared at 100ppm, 200ppm, 300ppm, 400ppm and 500 ppm. The samples were tested and compared to a reference sample. The analysis results are shown in table 171.

Watch 171

* Evaluation method of bitterness intensity the sensory evaluation method in example 5 was followed. Average scores for the panel were determined and recorded in table 171.

It was concluded that both samples were not bitter at concentrations up to 200-250ppm, even at 500 ppm.

EXAMPLE 172 influence of GRU90-MRP-PLTA and GSG-MRP-PLTA on acidity and freshness

Materials:

100% lemon juice, alnatura,09.09.2021 03:56 83692

GRU90-MRP-PLTA product 168-01 of example 168

GSG-MRP-PLTA product 168-02 of example 168

And (3) test design:

in these taste tests, a home-made lemon beverage was used, in which 100% of the direct lemon juice "Alnatura" was diluted 1:5 with water and mixed with 6% sugar (control sample). For the test samples, 100ppm GRU90-MRP-PLTA or 100ppm GSG-MRP-PLTA was added to the lemon beverage. The objective was to assess the development of sample freshness after addition of GRU90-MRP-PLTA or GSG-MRP-PLTA. The sensory evaluation results are shown in table 172.

Table 172.

Conclusion GSG-MRP-PLTA and GRU-MRP-PLTA can improve the low taste of flavored beverages, making them palatable. The above description is intended to teach one of ordinary skill how to practice the invention rather than to describe in detail all those obvious modifications and variations of the invention which will become apparent to the skilled worker upon reading the description. It is intended, however, that all such obvious modifications and variations be included within the scope of the present invention, which is defined by the following claims. The claims are intended to cover the claimed components and steps in any order to achieve their intended purpose unless the context clearly indicates to the contrary.

Claims

1. A composition comprising one or more ingredients selected from STE-MRP, GSTE, GSTE-MRP, STC-MRP, GSTC, and GSTC-MRP.

2. The composition according to claim 1, further comprising one or more additional ingredients selected from the group consisting of STE, STC, SE, SE-MRP, GSE, GSE-MRP, SG, SG-MRP, GSG, GSG-MRP and C-MRP.

3. The composition of claim 1 or 2, further comprising one or more flavors selected from the group consisting of oil phase flavors, aqueous phase flavors, fruit juice concentrate, oil phase flavor fractions, crude extracts, flavors or flavor derivatives derived from plant sources, flavors or flavor derivatives derived from animal sources.

4. A composition according to claim 3, wherein the one or more flavours are selected from: lemon juice concentrate, orange juice volatile concentrate, citrus juice volatile concentrate, cucumber juice volatile concentrate aroma, lime juice concentrate, waxberry or blueberry juice volatile concentrate, cranberry juice volatile concentrate, pineapple juice volatile concentrate, peach juice volatile concentrate, mango juice volatile concentrate, banana paste volatile concentrate, coconut juice volatile concentrate, litchi juice volatile concentrate, grape fruit volatile concentrate, grapefruit volatile concentrate, ginger juice volatile concentrate, ginseng juice volatile concentrate, pear juice volatile concentrate, pomegranate juice volatile concentrate, jasmine water extract volatile concentrate, cocoa juice volatile concentrate, tea volatile concentrate, coffee volatile concentrate, peppermint volatile concentrate.

5. The composition of claim 1, wherein the one or more ingredients are selected from GSTC-MRP and GSTE-MRP.

6. The composition of any one of claims 1-5, wherein the composition further comprises one or more high intensity sweeteners selected from acesulfame potassium, sucralose, saccharin, aspartame, luo han guo extract, mogroside, and licorice extract.

7. The composition of any one of claims 1-6, wherein the composition further comprises rubusoside and/or glycosylated rubusoside, wherein the rubusoside and/or glycosylated rubusoside are derived from enzymatic conversion of stevioside.

8. The composition according to any one of claims 1-7, wherein the composition further comprises one or more sweeteners or fibres selected from the group consisting of psicose, inulin, polydextrose, modified starch, erythritol.

9. A consumer product comprising the composition of any one of claims 1-8.

10. The consumer product of claim 9, comprising the composition of claim 3 or 4, wherein the concentration of one or more flavoring agents in the consumer product is less than 0.1ppm, less than 0.5ppm, less than 1ppm, less than 5ppm, less than 10ppm, less than 50ppm, less than 100ppm, or less than 1000ppm.

11. A consumer product according to claim 9 or 10, wherein the concentration of the composition in the consumer product is less than 1ppm, less than 10ppm, less than 100ppm, less than 1000ppm, less than 5000ppm or less than 10000ppm.

12. The consumer product of claim 9, comprising the composition of claim 6 or 7, wherein the concentration of the one or more high intensity sweeteners in the consumer product is at least 1ppm, at least 10ppm, at least 100ppm, at least 200ppm, at least 300ppm, at least 500ppm, at least 1000ppm, or at least 10000ppm.

13. A composition according to claim 3 or 4, wherein the one or more flavours in the composition comprise one or more selected from: limonene, linalool, citronellol, citral, geraniol, bergamotene, terpineol, decanal, linalyl acetate, caryophyllene, neryl acetate, perillaldehyde, thymol, methyl N-methyl anthranilate, alpha-sweet orange aldehyde, gamma-terpene and octanal.

14. The composition of claim 3 or 4, wherein the concentration of one or more flavors in the composition is less than 100ppm, less than 50ppm, less than 20ppm, less than 10ppm, less than 5ppm, less than 2ppm, less than 1ppm, or less than 0.1ppm.

15. A water soluble flavour composition comprising a composition as claimed in claim 3 or 4 wherein the one or more substances are added in an amount to increase the water solubility of the fat-soluble or fat-dispersible substances in the one or more flavours.

16. A stable flavor composition comprising the composition of claim 3 or 4, wherein the one or more substances are added in an amount to increase the stability of the one or more flavors.

17. The composition of any one of claims 1-8 and 13-16, wherein the composition further comprises a yeast extract.

18. The composition of claim 3 or 4, wherein the one or more flavoring agents comprise one or more glycoside precursors.

19. The composition of claim 3 or 4, wherein the one or more flavors are present in the composition in an amount of at least 0.1wt%, at least 0.5wt%, at least 1wt%, at least 2 wt%, at least 2.5wt%, at least 5wt%, or at least 10wt%, optionally the one or more flavors comprise one or more volatile materials.

20. The composition of any one of claims 1-8 and 13-19, wherein the composition comprises a monoglycosylated rubusoside in an amount of at least 0.1%, at least 0.5%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, at least 70%, at least 90%, or at least 95%.

21. The composition of any one of claims 1-8 and 13-19, wherein the composition comprises mono-and di-glycosylated rubusoside in a total amount of at least 0.1%, at least 0.5%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, at least 70%, at least 90%, or at least 95%.

22. The composition of any one of claims 1-8 and 13-19, wherein the composition comprises mono-, di-and tri-glycosylated rubusoside in a total amount of at least 0.1%, at least 0.5%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, at least 70%, at least 90% or at least 95%.

23. The composition of any one of claims 1-8 and 13-19, wherein the composition comprises mono-, di-, tri-, and tetra-glycosylated rubusoside in a total amount of at least 0.1%, at least 0.5%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, at least 70%, at least 90%, or at least 95%.

24. The composition of any one of claims 1-8 and 13-19, wherein the composition comprises mono-, di-, tri-, tetra-, and pentaglycosylated rubusoside in a total content of at least 0.1%, at least 0.5%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, at least 70%, at least 90%, or at least 95%.

25. The composition of any one of claims 1-8 and 13-19, wherein the composition comprises pentaglycosylated rubusoside in an amount of less than 95%, less than 80%, less than 70%, less than 50%, less than 30%, less than 20%, less than 10%, less than 5%, less than 1%, less than 0.5%, or less than 0.1%.

26. The composition of any one of claims 1-8 and 13-19, wherein the composition comprises tetra-and penta-glycosylated rubusoside in a total amount of less than 95%, less than 80%, less than 70%, less than 50%, less than 30%, less than 20%, less than 10%, less than 5%, less than 1%, less than 0.5%, or less than 0.1%.

27. The composition of any one of claims 1-8 and 13-19, wherein the composition comprises tri-, tetra-and penta-glycosylated rubusoside in a total amount of less than 95%, less than 80%, less than 70%, less than 50%, less than 30%, less than 20%, less than 10%, less than 5%, less than 1%, less than 0.5%, or less than 0.1%.

28. The composition of any one of claims 1-8 and 13-19, wherein the composition comprises di-, tri-, tetra-, and penta-glycosylated rubusoside in a total content of less than 95%, less than 80%, less than 70%, less than 50%, less than 30%, less than 20%, less than 10%, less than 5%, less than 1%, less than 0.5%, or less than 0.1%.

29. The composition of any one of claims 1-8 and 13-19, wherein the composition comprises rubusoside in an amount of less than 95%, less than 80%, less than 70%, less than 50%, less than 30%, less than 20%, less than 10%, less than 5%, less than 1%, less than 0.5%, or less than 0.1%.

30. The composition of any one of claims 1-29, wherein the composition further comprises one or more dextrins.

31. The composition of any one of claims 1-8 and 13-30, wherein the composition further comprises one or more ingredients selected from rubusoside, rubusoside B, rubusoside C1, rubusoside D2, rubusoside E, rubusoside F, rubusoside G, rubusoside H, rubusoside I, and rubusoside J.

32. A method of improving the freshness of a flavor in a consumer product comprising adding to the consumer product the composition of any one of claims 1-8 and 13-31.

33. A method of improving the sweetness profile of a consumable comprising adding to a consumable the composition of any one of claims 1-8 and 13-31 in an amount sufficient to reduce aftertaste, reduce metallic and/or synthetic aftertaste, or synergistically increase the sweetness of a consumable, wherein the consumable is a high intensity sweetener.

34. A method of improving the flavour identification of a consumer product by adding to the consumer product a composition according to any one of claims 1 to 8 and 13 to 31.

35. A method of reducing astringency, sourness and/or bitterness in a consumer product comprising the step of adding to the consumer product the composition of any one of claims 1-8 and 13-31, wherein the composition further comprises one or more fruit/puree juices or flavors selected from cranberries, blood oranges, lime, seabuckthorn, mangos and bananas.

36. A method of improving flavor recognition and fragrance attention to consumer products by adding to the consumer products a composition according to any one of claims 1-8 and 13-31.

37. A method of increasing the solubility and bioavailability of insoluble materials in a consumer product by adding to the consumer product a composition according to any one of claims 1 to 8 and 13 to 31.

38. A method of enhancing the umami taste and/or reducing the salt consumption in a consumer product by adding to the consumer product a composition according to any one of claims 1 to 8 and 13 to 31.

39. A method for reducing off-flavors in a vegetable by adding to the vegetable a composition according to any one of claims 1-8 and 13-31.

40. The method of any one of claims 32-39, wherein the composition comprises one or more selected from the group consisting of: limonene, linalool, citronellol, citral, geraniol, bergamotene, terpineol, decanal, linalool acetate, caryophyllene, neryl acetate, perillaldehyde, thymol, methyl N-methyl anthranilate, alpha-sweet orange aldehyde, gamma-terpene, octanal.

41. The method of any of claims 32-39, wherein the composition comprises one or more flavoring agents in the consumable in an amount of less than 100ppm, less than 50ppm, less than 20ppm, less than 10ppm, less than 5ppm, less than 2ppm, less than 1ppm, or less than 0.1ppm.

42. The method of claim 32, wherein the consumer product is selected from the group consisting of: dairy products, chocolate products, tea products, coffee products, carbonated beverages, energy beverages, fruit juices, purees, fruit-flavored beverages, and berry-juice-flavored beverages.

43. A method of enhancing flavor intensity comprising the steps of: one or more products selected from STE, GSTE, STE-MRP, GSTE-MRP, STC, GSTC, STC-MRP and GSTC-MRP, and optionally one or more products selected from SG, SE, GSG, GSE, SG-MRP, SE-MRP, GSG-MRP, GSE-MRP and C-MRP, are added to the flavoring agent.

44. A method of enhancing the juice level of a flavor comprising the steps of: one or more products selected from STE, GSTE, STE-MRP, GSTE-MRP, STC, GSTC, STC-MRP and GSTC-MRP, and optionally one or more products selected from SG, SE, GSG, GSE, SG-MRP, SE-MRP, GSG-MRP, GSE-MRP and C-MRP, are added to the flavoring agent.

45. The method of any one of claims 32-44, wherein the composition comprises MRP prepared with rubusoside or glycosylated rubusoside.

46. The method of claim 45, wherein the MRP is prepared by reacting rubusoside or glycosylated rubusoside with an amine donor at a temperature of 50-250 ℃, wherein the rubusoside or glycosylated rubusoside undergoes a Maillard reaction with the amine donor.

47. The method of any of claims 32-46, wherein the composition further comprises one or more colors including, but not limited to, caramel color.

48. A sweetener or flavor composition comprising:

a Maillard Reaction Product (MRP) composition formed from a reaction mixture comprising:

(a) One or more sweet tea related components selected from the group consisting of: sweet tea extract, glycosylated sweet tea extract, sweet tea component, glycosylated sweet tea component, sweet tea glycoside and glycosylated sweet tea glycoside, and

(b) One or more amine donors having a free amino group,

wherein (a) and (b) are subjected to a Maillard reaction.

49. A sweetener or flavor composition according to claim 48 where (a) and (b) are maillard reactions at temperatures of 50-250 ℃ where the MRP composition is present in the sweetener or flavor composition in an amount of 0.1-99wt%.

50. A sweetener or flavor composition according to claim 48 or 49 further comprising one or more sweeteners.

51. A sweetener or flavor composition according to any one of claims 48-50 wherein the one or more sweet tea related components of (a) comprise rubusoside and/or glycosylated rubusoside.

52. A sweetener or flavour composition according to any of claims 48-51 where the reaction mixture further comprises a sugar donor.

53. A sweetener or flavor composition according to claim 52 where the sugar donor is selected from the group consisting of fruit juice, juice concentrate, vegetable juice, juice concentrate and honey.

54. A beverage comprising a Maillard Reaction Product (MRP) composition formed from a reaction mixture comprising:

(b) One or more amine donors having a free amino group,

wherein (a) and (b) are subjected to a Maillard reaction.

55. The beverage of claim 54, wherein (a) and (b) are Maillard reactions at a temperature of 50-250 ℃, wherein the final concentration of MRP composition in the beverage is 1-15,000ppm.

56. The beverage of claim 54 or 55, further comprising one or more sweeteners.

57. The beverage of any one of claims 54-56, further comprising juice or vegetable juice.

58. The beverage of any one of claims 54-57, wherein the one or more components associated with rubusoside in (a) comprise rubusoside and/or glycosylated rubusoside.

59. The beverage of claim 58, wherein the rubusoside and/or glycosylated rubusoside are derived from enzymatic conversion of stevioside.

60. The beverage of any one of claims 54-59, wherein the reaction mixture further comprises a sugar donor.

61. The beverage of claim 60, wherein the sugar donor is selected from the group consisting of fruit juice, juice concentrate, vegetable juice concentrate, and honey.

62. A food product comprising an added Maillard Reaction Product (MRP) composition formed from a reaction mixture comprising:

(b) One or more amine donors having a free amino group,

wherein (a) and (b) are subjected to a Maillard reaction.

63. The food product of claim 62, wherein (a) and (b) are Maillard reactions at a temperature of 50-250 ℃, wherein the concentration of MRP composition in the food product is 0.0001-10wt%.

64. The food product of claim 62 or 63 further comprising one or more sweeteners.

65. The food product of any one of claims 62-64, wherein the one or more components associated with sweet tea in (a) comprises rubusoside and/or glycosylated rubusoside.

66. The food product of claim 65, wherein the rubusoside and/or glycosylated rubusoside are derived from enzymatic conversion of stevioside.

67. The food product of any one of claims 62-66 wherein the reaction mixture further comprises a sugar donor.

68. The food product of claim 67, wherein the sugar donor is selected from the group consisting of fruit juice, juice concentrate, vegetable juice concentrate, and honey.

69. The food product of any one of claims 62-68 wherein the food product is a dough, a baked product, or a dairy product.

70. A method of improving the taste profile of a beverage comprising the steps of:

adding a Maillard Reaction Product (MRP) composition to a beverage, wherein the MRP composition is formed by heating a reaction mixture comprising:

(b) One or more amine donors having a free amino group,

wherein (a) and (b) are subjected to Maillard reactions at a temperature of from 50 to 250 ℃ and wherein the concentration of MRP composition in the final product is from 0.1 to 15,000ppm.

71. A beverage prepared by the method of claim 70.

72. A method of improving the taste profile and/or mouthfeel of a food product comprising the steps of:

adding a Maillard Reaction Product (MRP) composition to a food product to form a final product, wherein the MRP composition is formed by heating a reaction mixture comprising:

(b) One or more amine donors having a free amino group,

wherein (a) and (b) are subjected to Maillard reaction at a temperature of 50-250deg.C, and

wherein the concentration of the MRP composition in the final product is 0.0001-10wt%.

73. A food product prepared by the method of claim 72.

74. A method of improving the mouthfeel of a sweetener or flavor composition comprising the steps of:

adding a Maillard Reaction Product (MRP) composition to a sweetener or flavor composition to form a final product, wherein the MRP composition is formed by heating a reaction mixture comprising:

(b) One or more amine donors having a free amino group,

wherein (a) and (b) are subjected to Maillard reactions at a temperature of from 50 to 250 ℃ and wherein the concentration of MRP composition in the final product is from 0.0001 to 50wt%.

75. A sweetener or flavoring prepared by the method of claim 74.

76. A method of preparing a sweetener composition comprising a maillard reaction product associated with sweet tea (ST-MRP), a glycosylated maillard reaction product associated with sweet tea (G-ST-MRP), or a mixture thereof, the method comprising the steps of:

preparing a maillard reaction mixture comprising:

(b) One or more amine donors having a free amino group,

heating the reaction mixture at a temperature of 50-250 ℃ to form a maillard reaction product, wherein (a) and (b) undergo a maillard reaction;

Mixing the Maillard reaction product with a sweetener to form a sweetener composition,

wherein the rad reaction product is present in the sweetener composition in an amount of 0.0001 to 50wt%.

77. A sweetener composition prepared by the method of claim 76.

78. A sweetener or flavor composition comprising:

(1) Conventional MRP; and

(2) One or more sweet tea derived products selected from RU, GRU, STC, GSTC, STE, GSTE, SU and GSU,

wherein the conventional MRP is present in the sweetener or flavor composition in a total amount of 0.001 to 99.9wt%.

79. A sweetener or flavor composition according to claim 78 further comprising a maillard reaction product selected from RU-MRP, GRU-MRP, ST-MRP, G-ST-MRP, SU-MRP, and GSU-MRP.

80. A consumer product comprising an added Maillard Reaction Product (MRP) composition formed from a reaction mixture comprising:

(b) One or more amine donors having a free amino group,

wherein (a) and (b) undergo a Maillard reaction to form an Amadori product, an

Wherein the final concentration of the MRP composition in the consumer product is 0.00001 to 10wt%.

81. The consumer product of claim 80, wherein (a) and (b) undergo a maillard reaction at a temperature of from 50-250 ℃.

82. The consumer product of claim 80 or 81, wherein Amadori product is formed from (1) rubusoside and/or glycosylated rubusoside and (2) one or more amine donors.

83. The consumer product of any one of claims 80-82, further comprising a sweetener.

84. The consumable of claim 83, wherein the sweetener comprises one or more agents selected from SG, GSG, SE and GSE.

85. A method of reducing the amount of erythritol and/or psicose in a consumer product comprising the steps of:

replacing a portion of erythritol and/or psicose in a consumer product with a composition according to any of claims 1-8 and 13-31.

86. The method of claim 85, wherein a portion of the erythritol and/or psicose is in the range of 10-100%.

87. A composition comprising one or more components selected from STE-MRP, GSTE, GSTE-MRP, STC-MRP, GSTC, and GSTC-MRP.

88. The composition of claim 87, wherein the one or more ingredients are selected from GSTC-MRP and GSTE-MRP.

89. The composition of claim 87, comprising one or more components selected from the group consisting of Glycosylated Rubusoside (GRU), rubusoside MRP (RU-MRP), and glycosylated rubusoside MRP (GRU-MRP).

90. The composition of claim 89, comprising one or more GRUs.

91. The composition of claim 90, wherein the one or more graus are glycosylated rubusoside, optionally one or more glycosylated rubusoside is prepared by treatment of rubusoside with an dextrinase.

92. The composition of claim 91, wherein the one or more glycosylated rubusoside is selected from the group consisting of mono-, di-, tri-, tetra-, and penta-glycosylated rubusoside.

93. The composition of any of claims 89-92, wherein at least 1wt% of the composition consists of a GRU.

94. The composition of any of claims 89-93, comprising one or more GRU-MRP.

95. The composition of claim 94, wherein the one or more GRU-MRPs are prepared by reacting one or more GRUs with one or more amine donors, optionally in the presence of one or more reducing sugars.

96. The composition of claim 95, wherein:

(i) The one or more GRUs reacted are glycosylated rubusoside, optionally the glycosylated rubusoside is prepared by treatment of rubusoside with an dextrinase; and/or

(ii) The one or more amine donors are amino acids, optionally selected from the group consisting of alpha-amino acids, such as: l-alanine, L-arginine, L-asparagine, L-glutamic acid, L-lysine, L-isoleucine, L-phenylalanine, L-proline, L-threonine and L-valine; and/or

(iii) One or more reducing sugars selected from the group consisting of D-xylose, D-glucose, D-mannose, D-galactose, L-rhamnose, D-fructose, maltose and lactose.

97. The composition of claim 95 or 96, wherein the reaction is carried out in an aqueous solution or suspension at a temperature of 50-150 ℃.

98. The composition of any of claims 94-97, wherein at least 1wt% of the composition consists of GRU-MRP.

99. The composition of any of claims 89-98, comprising one or more RU-MRP.

100. The composition of claim 99, wherein one or more RU-MRPs are prepared by reacting rubusoside with one or more amine donors, optionally in the presence of one or more reducing sugars.

101. The composition of claim 100, wherein:

(i) The one or more amine donors are amino acids, optionally selected from the group consisting of alpha-amino acids, such as: l-alanine, L-arginine, L-asparagine, L-glutamic acid, L-lysine, L-isoleucine, L-phenylalanine, L-proline, L-threonine and L-valine; and/or

(ii) One or more reducing sugars selected from the group consisting of D-xylose, D-glucose, D-mannose, D-galactose, L-rhamnose, D-fructose, maltose and lactose.

102. The composition of claim 100 or 101, wherein the reaction is carried out in an aqueous solution or suspension at a temperature of 50-150 ℃.

103. The composition of any of claims 99-102, wherein at least 1wt% of the composition consists of GRU-MRP.

104. The composition of any of the above claims, further comprising one or more co-sweeteners, sweetness enhancers, flavors, or other food or beverage additives.

105. The composition of claim 104, wherein the composition is the composition of any one of claims 89-103, optionally wherein the weight ratio of the total amount of (a) GRU, RU-MRP, and GRU-MRP to the total amount of (B) co-sweetener, sweetness enhancer, flavor, or other food or beverage additive is:

(i) 1:99-99:1; or (b)

(ii) 10:90-90:10; or (b)

(iii)25:75-75:25。

106. The composition of claim 105, wherein at least 90wt% of the composition consists of ingredients selected from the group consisting of GRU, RU-MRP, GRU-MRP, co-sweeteners, sweetness enhancers, flavours and other food or beverage additives.

107. The composition of any of claims 104-106, wherein the one or more co-sweeteners are selected from STE, STC, SE, SE-MRP, GSE, GSE-MRP, SG, SG-MRP, GSG, GSG-MRP and C-MRP.

108. The composition according to any of claims 104-106, wherein the one or more co-sweeteners are selected from the group consisting of terpenoid sweeteners such as steviol glycosides, rubusoside, mogrosides or glycyrrhizin.

109. The composition of claim 108, wherein the one or more co-sweeteners are selected from steviol glycosides, e.g., steviol glycosides including one or more of RA, RB, RD, and RM.

110. The composition of claim 108, wherein the one or more co-sweeteners are selected from the group consisting of rubusoside, e.g., rubusoside including one or more of rubusoside, rubusoside B, rubusoside C1, rubusoside D2, rubusoside E, rubusoside F, rubusoside G, rubusoside H, rubusoside I, and rubusoside J.

111. The composition according to any of claims 104-106, wherein the one or more co-sweeteners are selected from non-terpenoid high intensity sweeteners, such as acesulfame potassium, sucralose, saccharin, aspartame.

112. The composition of any of claims 104-106, wherein the one or more co-sweeteners are selected from the group consisting of psicose and erythritol.

113. The composition of any of claims 104-112, wherein the one or more sweetness enhancers is thaumatin.

114. The composition of any of claims 104-113, wherein the one or more flavors is selected from the group consisting of oil phase flavors, aqueous phase flavors, fruit juice concentrate flavors, oil phase flavor fractions, crude extracts, botanical-derived flavors or flavor derivatives, animal-derived flavors or flavor derivatives.

115. The composition of claim 114, wherein the one or more flavors are selected from the group consisting of lemon juice concentrate, orange juice concentrate, citrus juice concentrate, cucumber juice concentrate, lime juice concentrate, red bayberry or blueberry juice concentrate, cranberry juice concentrate, pineapple juice concentrate, peach juice concentrate, mango juice concentrate, banana paste concentrate, coconut juice concentrate, litchi juice concentrate, grape fruit concentrate, grapefruit concentrate, ginger juice concentrate, ginseng juice concentrate, pear juice concentrate, pomegranate juice concentrate, jasmine juice concentrate, cocoa juice concentrate, tea, coffee concentrate, peppermint juice concentrate.

116. The composition of claim 114 or 115, wherein the one or more flavors in the composition comprise one or more substances selected from the group consisting of: limonene, linalool, citronellol, citral, geraniol, bergamotene, terpineol, decanal, linalool acetate, caryophyllene, neryl acetate, perillaldehyde, thymol, methyl N-methyl anthranilate, alpha-sweet orange aldehyde, gamma-terpene, octanal.

117. The composition of any of claims 114-116, wherein the concentration of one or more flavoring agents in the composition is less than 1wt%.

118. The composition of any one of claims 104-117, wherein the one or more other food or beverage additives are selected from the group consisting of:

(i) Fibers such as inulin, polydextrose, and modified starch; and/or

(ii) Yeast extract; and/or

(iii) Dextrin; and/or

(iv) Coloring agents, such as caramel color.

119. A consumer product comprising the composition of any of the preceding claims.

120. The consumable of claim 119, wherein the consumable is an oral consumable, such as a food or beverage.

121. The consumable of claim 120, wherein the consumable is selected from the group consisting of a dairy product, a chocolate product, a tea product, a coffee product, a carbonated beverage, an energy beverage, a fruit juice, a puree juice, a fruit flavored beverage, and a berry flavored beverage.

122. The consumable of any one of claims 119-121, wherein the concentration of the one or more flavors in the consumable is from 0.001 ppm to 1000ppm.

123. The consumer product of any one of claims 119-122, wherein the composition comprises in the consumer product a concentration of from 0.01 to 10000ppm.

124. A method of improving the organoleptic properties of a consumer product, the method comprising adding to the consumer product the composition of any one of claims 87-119.

125. The method of claim 124, wherein the consumable is an oral consumable such as a food or beverage.

126. The method of claim 125, wherein the consumable is selected from the group consisting of a dairy product, a chocolate product, a tea product, a coffee product, a carbonated beverage, an energy beverage, a fruit juice, a puree juice, a fruit flavored beverage, and a berry flavored beverage.

127. The method of any one of claims 124-126, which is a method of improving the freshness of a flavor in a consumer product.

128. The method of any of claims 124-126, which is a method of improving the sweetness profile of a consumable.

129. The method of claim 128, wherein the composition is added in an amount sufficient to reduce aftertaste, reduce metallic and/or post-synthesis taste, or synergistically increase the sweetness of the consumable.

130. The method of claims 124-126, which is a method of expediting consumer product flavor identification.

131. The method of any one of claims 124-126, which is a method of reducing astringency, sourness, and/or bitterness of a consumer product.

132. The method of claim 131, wherein the consumable comprises one or more fruit/puree juices or flavors selected from cranberry, blood orange, lime, seabuckthorn, mango, and banana.

133. The method of any one of claims 124-126, wherein the method is a method of improving flavor identification and fragrance attention to a consumer product.

134. The method of any of claims 124-126, wherein the method is a method of increasing umami taste in a consumer product.

135. The method of any of claims 124-126, wherein the method is a method of counteracting deviations in sensory properties caused by low salt content in a consumer product.

136. The method of any of claims 124-126, wherein the method is a method of reducing vegetable malodour in a consumer product.

137. A method of increasing the solubility and/or bioavailability of an insoluble substance in a consumer product, the method comprising adding to the consumer product the composition of any one of claims 87-118.

138. The method of claim 137, wherein the consumable is an oral consumable, such as a food or beverage.

139. The method of claim 128, wherein the consumable is selected from the group consisting of a dairy product, a chocolate product, a tea product, a coffee product, a carbonated beverage, an energy beverage, a fruit juice, a puree juice, a fruit flavored beverage, and a berry flavored beverage.

140. The method of any of claims 124-139, wherein the consumer product after addition of the composition is a consumer product of any of claims 119-123.

141. A method of improving the sweetness profile of a high intensity sweetener, the method comprising adding the composition of any one of claims 87-103 to the high intensity sweetener.

142. The method of claim 141, wherein the high intensity sweetener is selected from the group consisting of:

(i) Terpene sweeteners such as steviol glycosides, rubusoside, mogrosides or glycyrrhizin; or (b)

(ii) Non-terpenoid high intensity sweeteners such as acesulfame potassium, sucralose, saccharin, aspartame.

143. The method of claim 141 or 142, wherein the composition is added in an amount sufficient to reduce aftertaste, reduce metallic and/or post-synthesis taste, or synergistically increase the sweetness of the high-intensity sweetener.

144. The method of claims 141-143, wherein the composition further comprises one or more co-sweeteners, sweetness enhancers, flavors, or other food or beverage additives.

145. The method of claims 141-143, wherein the composition obtained in combination with the high intensity sweetener is the composition of any of claims 104-118.

146. A method of enhancing flavor intensity and/or juice content, the method comprising the steps of: one or more products selected from STE, GSTE, STE-MRP, GSTE-MRP, STC, GSTC, STC-MRP and GSTC-MRP, and optionally one or more products selected from SG, SE, GSG, GSE, SG-MRP, SE-MRP, GSG-MRP, GSE-MRP and C-MRP, are added to the flavoring agent.

147. A method of enhancing the intensity and/or satiety of one or more flavoring agents, the method comprising the steps of: the composition of any one of claims 83-103 added to one or more flavors.

148. The method of claim 147, wherein the composition further comprises one or more co-sweeteners, sweetness enhancers, flavoring agents, or other food or beverage additives.

149. The method of claim 147 or 148 wherein the composition in combination with the high intensity sweetener is the composition of any of claims 104-118.

150. A Maillard Reaction Product (MRP) prepared from a reaction mixture comprising reaction components, wherein the reaction components comprise:

(b) One or more amine donors having a free amino group,

wherein (a) and (b) are subjected to a Maillard reaction.

151. The MRP of claim 150, wherein the reaction mixture comprises the reaction components in an aqueous solution or suspension at a temperature of 50-150 ℃.

152. The MRP of claim 150 or 151, wherein the reaction components form Amadori products.

153. The MRP according to any one of claims 150-152, wherein one or more of the rubusoside-associated components of (a) comprises rubusoside and/or glycosylated rubusoside.

154. The MRP of claim 153, wherein Amadori product is formed from (a) rubusoside and/or glycosylated rubusoside and (b) one or more amine donors.

155. The MRP according to any one of claims 150-154, wherein one or more amine donors in (b) is an amino acid, wherein optionally the amino acid is selected from a-amino acids, such as: l-alanine, L-arginine, L-asparagine, L-glutamic acid, L-lysine, L-isoleucine, L-phenylalanine, L-proline, L-threonine and L-valine.

156. The MRP of any one of claims 150-155, wherein the reaction component further comprises (c) a sugar donor.

157. The MRP of claim 156, wherein the sugar donor is a reducing sugar, optionally selected from D-xylose, D-glucose, D-mannose, D-galactose, L-rhamnose, D-fructose, maltose and lactose.

158. The MRP of claim 156 or 157, wherein the sugar donor is in the form of a juice, juice concentrate, vegetable juice concentrate, honey, or any combination thereof.

159. A sweetener or flavor composition comprising the MRP of any one of claims 150-158.

160. A sweetener or flavor composition according to claim 159, wherein the MRP is present in the sweetener or flavor composition in an amount of 0.1-99wt%.

161. The sweetener or flavor composition of claim 159 or 160, further comprising one or more sweeteners.

162. A beverage comprising the MRP of any one of claims 150-158.

163. The beverage of claim 162, wherein the final concentration of MRP in the beverage is 1-15,000ppm.

164. The beverage of claim 162 or 163, further comprising one or more sweeteners.

165. The beverage according to any one of claims 162-164, further comprising fruit juice or vegetable juice.

166. A food product comprising the MRP of any one of claims 150-158.

167. The food product of claim 166, wherein the concentration of MRP in the food product is 0.0001-10wt% of the food product.

168. The food product of claim 166 or 167, further comprising one or more sweeteners.

169. The food product of any one of claims 166-168, wherein the food product is a dough, a baked product, or a dairy product.

170. A method of improving the taste profile of a beverage, the method comprising the step of adding the MRP of any one of claims 150-158 to the beverage to form a final product.

171. The method of claim 170, wherein the concentration of MRP in the final product is 0.1-15,000ppm.

172. A beverage prepared by the method of claim 170 or 171.

173. A method of improving the taste profile and/or mouthfeel of a food product, the method comprising the step of adding the MRP of any one of claims 150-158 to the food product to form a final product.

174. The method of claim 173, wherein the MRP is present in the final product in an amount of 0.0001-10wt%.

175. A food product prepared by the method of claim 173 or 174.

176. A method of improving the mouthfeel of a sweetener or flavor composition comprising the step of adding the MRP of any one of claims 150-158 to the sweetener or flavor composition to form a final product.

177. The method of claim 176, wherein the MRP is present in the final product in an amount of 0.0001-50wt%.

178. A sweetener or flavoring made by the method of claim 176 or 177.

179. A method of preparing a sweetener composition comprising a sweet tea-associated maillard reaction product (ST-MRP), a glycosylated sweet tea-associated maillard reaction product (G-ST-MRP), or a mixture thereof, the method comprising the steps of:

(i) Preparing a maillard reaction mixture comprising:

(b) One or more amine donors having a free amino group,

(ii) Heating the reaction mixture at a temperature of 50-250 ℃ to form a maillard reaction product, wherein (a) and (b) undergo a maillard reaction; and

(iii) Mixing the Maillard reaction product with a sweetener to form a sweetener composition,

180. A sweetener composition prepared by the method of claim 179.

181. A sweetener or flavor composition comprising:

(1) Conventional MRP; and

182. A sweetener or flavor composition according to 181, further comprising a maillard reaction product selected from RU-MRP, GRU-MRP, ST-MRP, G-ST-MRP, SU-MRP, and GSU-MRP.

183. A consumer product comprising the MRP of any one of claims 150-158.

184. The consumer product of claim 183, wherein the final concentration of the MRP composition in the consumer product is from 0.00001% to 10%.

185. The consumer product of claim 183 or 184, further comprising a sweetener, optionally comprising one or more agents selected from SG, GSG, SE and GSE.

186. A method of reconstituting a consumer product to reduce the amount of erythritol and/or psicose in the consumer product, the method comprising the steps of:

(i) Determining the content of erythritol and/or psicose in the consumer product under consideration; and

(ii) Manufacturing a reconstituted consumer product, wherein the reconstituted consumer product contains less erythritol and/or psicose than the consumer product in question, and wherein the consumer product comprises the composition of any one of claims 87-118.

187. The method of claim 186, wherein the erythritol and/or psicose is present in the reconstituted consumable in an amount of 0-90% of the consumable in question.