Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/204—Aromatic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/205—Heterocyclic compounds
  • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
  • C07C235/00—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by oxygen atoms
  • C07C235/02—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by oxygen atoms having carbon atoms of carboxamide groups bound to acyclic carbon atoms and singly-bound oxygen atoms bound to the same carbon skeleton
  • C07C235/32—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by oxygen atoms having carbon atoms of carboxamide groups bound to acyclic carbon atoms and singly-bound oxygen atoms bound to the same carbon skeleton the carbon skeleton containing six-membered aromatic rings
  • C07C235/34—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by oxygen atoms having carbon atoms of carboxamide groups bound to acyclic carbon atoms and singly-bound oxygen atoms bound to the same carbon skeleton the carbon skeleton containing six-membered aromatic rings having the nitrogen atoms of the carboxamide groups bound to hydrogen atoms or to acyclic carbon atoms
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
  • C07C235/00—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by oxygen atoms
  • C07C235/70—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by oxygen atoms having carbon atoms of carboxamide groups and doubly-bound oxygen atoms bound to the same carbon skeleton
  • C07C235/72—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by oxygen atoms having carbon atoms of carboxamide groups and doubly-bound oxygen atoms bound to the same carbon skeleton with the carbon atoms of the carboxamide groups bound to acyclic carbon atoms
  • C07C235/76—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by oxygen atoms having carbon atoms of carboxamide groups and doubly-bound oxygen atoms bound to the same carbon skeleton with the carbon atoms of the carboxamide groups bound to acyclic carbon atoms of an unsaturated carbon skeleton
  • C07C235/78—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by oxygen atoms having carbon atoms of carboxamide groups and doubly-bound oxygen atoms bound to the same carbon skeleton with the carbon atoms of the carboxamide groups bound to acyclic carbon atoms of an unsaturated carbon skeleton the carbon skeleton containing rings
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07D—HETEROCYCLIC COMPOUNDS
  • C07D317/00—Heterocyclic compounds containing five-membered rings having two oxygen atoms as the only ring hetero atoms
  • C07D317/08—Heterocyclic compounds containing five-membered rings having two oxygen atoms as the only ring hetero atoms having the hetero atoms in positions 1 and 3
  • C07D317/44—Heterocyclic compounds containing five-membered rings having two oxygen atoms as the only ring hetero atoms having the hetero atoms in positions 1 and 3 ortho- or peri-condensed with carbocyclic rings or ring systems
  • C07D317/46—Heterocyclic compounds containing five-membered rings having two oxygen atoms as the only ring hetero atoms having the hetero atoms in positions 1 and 3 ortho- or peri-condensed with carbocyclic rings or ring systems condensed with one six-membered ring
  • C07D317/48—Methylenedioxybenzenes or hydrogenated methylenedioxybenzenes, unsubstituted on the hetero ring
  • C07D317/50—Methylenedioxybenzenes or hydrogenated methylenedioxybenzenes, unsubstituted on the hetero ring with only hydrogen atoms, hydrocarbon or substituted hydrocarbon radicals, directly attached to atoms of the carbocyclic ring
  • C07D317/60—Radicals substituted by carbon atoms having three bonds to hetero atoms with at the most one bond to halogen, e.g. ester or nitrile radicals

Definitions

• This disclosure relates to flavour modulation and to compounds for achieving this.
• Y is selected from Cl -C7 linear and branched alkyl and CH 2 CH 2 OH
• Z is selected from CH 3 and a moiety of the formula II
• Rl is OH and R2 is 0CH3;
• Rl is OCH3 and R2 is OH;
• the compounds can be prepared in several ways known by those skilled in the art.
• One of the typical methods involves reaction of the free acid with the corresponding amine in the presence of a coupling agent, typical examples are carbodiimides.
• Another method involves reaction of the ester with the desired amine in the presence of a base catalyst. This can be the amine itself. Reactions can be carried out without or with organic solvents. THF, 1,4- dixoane, dichloromethane or chloroform were preferred when the coupling reagents are used. When the alpha keto carboxylic esters are used reactions can be carried out without solvent or with solvent, ethanol being particularly suited.
• Reaction temperature is dependent on the reactivity of the compounds but is between room temperature and 120° C.
• compositions may be incorporated by conventional means into orally-receivable compositions.
• orally-receivable compositions are included all compositions that are taken into the mouth for ingestion or for spitting out for any reason, be it for pleasure, nourishment or medicinal reasons. These include, but are not limited to foodstuffs, beverages, nutraceuticals and dental care products including mouth wash.
• Food products include cereal products, rice products, pasta products, ravioli, tapioca products, sago products, baker's products, biscuit products, pastry products, bread products, confectionery products, dessert products, gums, chewing gums, chocolates, ices, honey products, treacle products, yeast products, salt and spice products, savory products, mustard products, vinegar products, sauces (condiments), processed foods, cooked fruits and vegetable products, meat and meat products, meat analogues/substitutes, jellies, jams, fruit sauces, egg products, milk and dairy products, cheese products, butter and butter substitute products, milk substitute products, soy products, edible oils and fat products, medicaments, food extracts, plant extracts, meat extracts, condiments, nutraceuticals, gelatins, tablets, lozenges, drops, emulsions, elixirs, syrups, and combinations thereof.
• compositions include condiments and sauces (cold, warm, instant, preserved, sate, tomato, BBQ Sauce, Ketchup, mayonnaise and analogues, bechamel), gravy, chutney, salad dressings (shelf stable, refrigerated), batter mixes, vinegar, pizza, instant noodles, french fries, croutons, salty snacks (potato chips, crisps, nuts, tortilla-tostada, pretzels, cheese snacks, corn snacks, potato-snacks, ready-to-eat popcorn, microwaveable popcorn, caramel corn, pork rinds, nuts), crackers (Saltines, 'Ritz' type), "sandwich-type” cracker snacks, breakfast cereals, cheeses and cheese products including cheese analogues (reduced sodium cheese, pasteurized processed cheese (food, snacks & spreads), savoury spreads, cold pack cheese products, cheese sauce products), meats, aspic, cured meats (ham, bacon), luncheon/breakfast meats (hotdogs, cold cuts, sausage
• Beverages includes any liquid, available in liquid or dissolvable form for consumption, and includes juices, fruit juices, vegetable juices, tea and tea-based drinks, coffee and coffee- based drinks, soft drinks and sodas, fermented and distilled alcoholic drinks, such as beer, lager, stout, wines, and flavoured alcoholic beverages, such as "alcopops".
• Processed foods include margarine, peanut butter, soup (clear, canned, cream, instant, UHT), canned juices, canned vegetable juice, canned tomato juice, canned fruit juice, canned juice drinks, canned vegetables, pasta sauces, frozen entrees, frozen dinners, frozen hand-held entrees, dry packaged dinners (macaroni & cheese, dry dinners-add meat, dry salad/side dish mixes, dry dinners-with meat).
• Soups may be in different forms including condensed wet, ready-to-serve, ramen, dry, and bouillon, processed and pre-prepared low- sodium foods.
• product base is meant the totality of all the standard ingredients of the particular orally-receivable product in question, used in art-recognised quantities. It will be understood that there may be used more than one compound of Formula I , and that the use of the singular "a compound” does not limit the composition to one such compound.
• concentration used will depend on the particular composition and the desired nature of the modulation. The skilled person can readily determine a suitable concentration in every case, but as a non-limiting, general indication, the concentration lies between 0.1 and 100 ppm. In the case of use as a flavourant, typical concentrations will be between 5 and 100 ppm whereas typical concentrations for flavour modification will be between 0.1 and 10 ppm
• EDCl (l-(3-d ⁇ nethylaminopropyl)-3-ethylcarbodiimide hydrochloride) (3 g, 15.6 mmol) and HOBt (1-hydoxybenzotriazole) (0,2 g, 1.5 mmol) were added to a stirred and cooled (O 0 C) solution of phenylglyoxylic acid (2 g, 13.3 mmol) in DCM (50 ml). The resulting reaction mixture was cooled to -5 0 C and then ethanolamine (2 g, 32.8 mmol) was added dropwise at reaction temperature below O 0 C.
• the crude product was chromatographed on a silica gel column using ethylacetate/hexane (1 :2) as eluent to provide the title compound (0.5g, 19.5% yield) as yellow oil.
• Ethanolamine (3.5 g, 49 mmol) was added to a stirred solution of benzo[l,3]dioxol-5-yl- oxo-acetic acid ethyl ester (2.5 g, 11 mmol)) in ethanol (40 ml)) at room temperature.
• the resulting reaction mixture was heated to reflux for 2 hours.
• ethanol was distilled off and stirring was continued at 120 0 C for 1 hour.
• the reaction mixture was cooled to room temperature and then 50ml of THF and 100ml of aqueous HCl solution were added and stirred for 30 minutes.
• the mixture was extracted twice with DCM (50 ml).
• N-(heptan-4-yl)-2-(4-hydroxy-3-methoxyphenyl)-2-oxoacetamide was prepared from 4- hydroxy-3-methoxy-phenyl)-oxo-acetic acid ethyl ester and 4-heptylamine by the same procedure described for the preparation of 2-(benzo[d][l,3]dioxol-5-yl)-N-(heptan-4-yl)-2- oxoacetamide.
• White crystals of the title compound (0.7 g, 34% yield) were obtained.
• Manganese oxide 60% (4.5 g, 31 mmol) was added to a stirred solution ofN-heptyl-2- hydroxy-2-(4-hydroxy-3-methoxy-phenyl)-acetamide (0.5 g, 1.7 mmol) in chloroform (50 ml) at room temperature. The resulting mixture was stirred at room temperature for 24 hrs, filtered, and centrifuged to remove the remaining of manganese oxide. The filtrate was concentrated in vacuum. The crude product was chromatographed on a silica gel column using ethyl acetate/ heptane (2:3) as eluent to provide the title compound (0.15g, 30% yield) as pale yellow crystals.
• Ethanolamine (16 g, 66 mmol) was added dropwise to stirred ethyl pyruvate (8 g, 69 mmol) at temperature between 22 and 48 0 C. Then the mixture was heated to 120 0 C and stirred at this temperature for 3 hours. During the reaction, the formed ethanol and water were removed by distillation. The reaction mixture was cooled to room temperature and poured into 40ml of water. The mixture was acidified to pH ⁇ 1 and stirred for 30minutes at room temperature. The solution was saturated with sodium chloride and extracted with ethyl acetate a few times. The ethyl acetate layer was evaporated to dryness. The remaining residual oil was purified by silica gel column chromatography using heptane/ ethyl acetate to yield colorless oil (Ig, 9% yield).
• the resulting solution was heated to 5O 0 C and stirred at this temperature for 1.5 hour.
• the cooled solution was acidified to pH ⁇ 2 using aq. HCl 5% solution and extracted three times with ethyl acetate (100ml).
• the combined organic layers were washed with brine, dried with sodium sulfate, filtered and the filtrate concentrated by evaporation under reduced pressure.
• the residue was purified by crystallization from ethyl acetate/ heptane to yield the title product (5.5g, 73.6%) as white crystals.
• N-heptyl-2-hydroxy-2-(4-hydroxy-3-methoxyphenyl)acetamide was prepared from 4- hydroxy-3-methoxymandelic acid and n-heptylamine by the same procedure described for the preparation of N-(heptan-4-yl)-2-hydroxy-2-(4-hydroxy-3-methoxyphenyl)acetamide.
• White crystals of the title compound (6Jg, 89% yield) were obtained.
• the samples were tasted by a trained sensory panel composed of 20 women aged between 30 and 60.
• Solution A salty Solution B ; more salty, salivating
• the samples were tasted by a trained sensory panel composed of 20 women aged between 30 and 60.
• Solution A salty
• Solution B more salty, salivating, lingering
• the samples were tasted by a trained sensory panel composed of 20 women aged between 30 and 60.
• Solution B salty, stronger umami, more bouillon-like
• the samples were tasted by a trained sensory panel composed of 20 women aged between 10 30 and 60.
• Solution A salty, umami
• Solution B salty, more umami, more bouillon-like, slightly tingling.
• Example 8 a solution of 0.3% NaCl, 0.03% MSG and 1 ppm N-heptyl 3-methoxy-4-hydroxy- mandelic acid as prepared in Example 8.
• the samples were tasted by a trained sensory panel composed of 20 women aged between 20 30 and 60.
• Solution A salty, umami
• Solution B salty, more umami, slightly pungent.
• a tomato soup mix was prepared from 9.4 g of sodium chloride, 1 g of mono sodium glutamate, 0.08 g ribonucleotides (ex yeast), 32 g of tomato powder (ex Spreda), 25.1 g of glucose, 21 g of starch (Ultrasperse 5 ex National Starch), 5 g of palm fat powder, 3 g of 30 yeast powder, 1 g on onion powder, 0.15 g of carrot powder, 0.05 g of ground white pepper, 0. 3 g celery extract powder, 0.05 g of ground laurel leaf powder, and 1.85 g of sucrose. 25 G of the well mixed ingredients was added to 250 g of boiling water and stirred until completely dissolved.
• the reference soup was compared with a batch of the same soup containing 10 ppm of N- (2-hydroxyethyl)-2-(benzo[l,3]dioxol-5-yl)-2-oxoacetamide as prepared in example 2.
• a small group of flavourists (2 male, 2 female) tasted the soups and agreed that the test soup was more umami, was more lingering and was more complex than the base soup.
• Example b One part was flavoured with 1.2 % sodium chloride and 0.3 % MSG (sample b) One part was flavoured with 1.2 % sodium chloride and 2.5 ppm N-(4-heptyl)-2- (benzo[l,3]dioxol-5-yl)-2-oxo-acetamide as prepared in example 3 (sample C).
• the samples were tasted by a trained sensory panel composed of 20 women aged between 30 and 60.
• sample C was preferred over the other two samples.
• Sample A was described as salty
• sample B as salty and umami
• sample C as salty, umami, long lasting, savoury, bouillon.
• a slight bitter off-note was also observed in sample C.
• a tomato ketchup was prepared from 19 % tomato paste (28-30 % dry weight), 8 % of vinegar (15 %), 3 % of sodium chloride, 20 % of sugar and 50 % of water.
• a batch of tomato ketchup was prepared as described in Example 12. To one half of the batch was added 20 ppm N-(4-hepthyl) 4-hydroxy-3-methoxy-mandelic amide as prepared in Example 7.
• flavourists (2 male, 2 female) tasted the ketchups and agreed that the test ketchup tasted more umami, more bouillon-like and more full/complex compared with the base ketchup.

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• Chemical & Material Sciences (AREA)
• Organic Chemistry (AREA)
• Polymers & Plastics (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
• Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
• Seasonings (AREA)
• Heterocyclic Compounds That Contain Two Or More Ring Oxygen Atoms (AREA)
• Fats And Perfumes (AREA)

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• 2009
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