Taste modifiers

Abstract

The present invention discloses a method to modify the taste profile of consumables by adding esters of quinic acid and cinnamic acid derivatives. These esters, which belong to the family of chlorogenic acids, may be synthetic or may be extracted from a natural source such as a botanical. Chlorogenic acid is added to consumables to mask bitter off-tastes or other displeasing tastes imparted by one or more natural, synthetic or semi-synthetic components in the consumable.

What is claimed is:  
     
         1 . A method for modifying an off-taste of a consumable comprising adding a chlorogenic acid to the consumable in an effective amount to modify the off-taste.  
     
     
         2 . The method of  claim 1  wherein the off-taste is selected from the group consisting of a metallic aftertaste, a bitter aftertaste, an alcoholic burn taste, a beany taste, an aldehydic taste, a carbonation burning sensation, and combinations thereof.  
     
     
         3 . The method of  claim 1  wherein the off-taste is attributable to a component selected from the group consisting of an artificial sweetener, alcohol, soy, carbon dioxide, and combinations thereof.  
     
     
         4 . The method of  claim 3  wherein the artificial sweetener is selected from the group consisting of saccharine, aspartame, acesulfame salts, cyclohexylsulfamic acid, dihydrochalcones, xylitol, neotame, sucralose, alitame cyclamates, stevio derivatives, and combinations thereof.  
     
     
         5 . The method of  claim 1  wherein the chlorogenic acid is selected from the group consisting of a natural extract, a synthetic compound, and combinations thereof.  
     
     
         6 . The method of  claim 5  wherein the natural extract is a green coffee bean extract.  
     
     
         7 . The method of  claim 1  wherein the chlorogenic acid in the consumable is a mixture of chlorogenic acids.  
     
     
         8 . The method of  claim 1  wherein the chlorogenic acid is at least one of the chlorogenic acids of Table 1.  
     
     
         9 . The method of  claim 1  wherein the chlorogenic acid is present at a final concentration from about 0.0001% w/v  to about 0.1% w/v  in the consumable.  
     
     
         10 . A method for modifying a taste of a consumable containing an artificial sweetener comprising adding a chlorogenic acid to the consumable in an effective amount to modify the taste.  
     
     
         11 . The method of  claim 10  wherein the chlorogenic acid is added in an amount to achieve a final concentration in the range from about 0.0001% w/v  to about 0.1% w/v  in the consumable.  
     
     
         12 . The method of  claim 10  wherein the chlorogenic acid is added in an amount to achieve a final concentration in the range from about 0.001% w/v  to about 0.01% w/v  in the consumable.  
     
     
         13 . The method of  claim 10  wherein a source of the chlorogenic acid is selected from the group consisting of a natural extract, a synthetic compound, and combinations thereof.  
     
     
         14 . The method of  claim 10  wherein the chlorogenic acid is at least one of the chlorogenic acids of Table 1.  
     
     
         15 . A method for modifying a burning taste of a consumable containing an alcohol comprising adding a chlorogenic acid to the consumable in an effective amount to modify the taste.  
     
     
         16 . The method of  claim 15  wherein the chlorogenic acid is added in an amount to achieve a final concentration in the range from about 0.0001% w/v  to about 0.1% w/v  in the consumable.  
     
     
         17 . The method of  claim 15  wherein the chlorogenic acid is added in an amount to achieve a final concentration in the range from about 0.001% w/v  to about 0.01% w/v  in the consumable.  
     
     
         18 . The method of  claim 15  wherein the chlorogenic acid is selected from the group consisting of a natural extract, a synthetic compound, and combinations thereof.  
     
     
         19 . The method of  claim 15  wherein the chlorogenic acid is any one of the chlorogenic acids of Table 1.  
     
     
         20 . A method for modifying a beany taste of a consumable containing soy comprising adding a chlorogenic acid to the consumable in an effective amount to modify the taste.  
     
     
         21 . The method of  claim 20  wherein the chlorogenic acid is added in an amount to achieve a final concentration in the range from about 0.0001% w/v  to about 0.1% w/v  in the consumable.  
     
     
         22 . The method of  claim 20  wherein the chlorogenic acid is added in an amount to achieve a final concentration in the range from about 0.01% w/v  to about 0.1% w/v  in the consumable.  
     
     
         23 . The method of  claim 20  wherein the chlorogenic acid is selected from the group consisting of a natural extract, a synthetic compound, and combinations thereof.  
     
     
         24 . The method of  claim 20  wherein the chlorogenic acid is at least one of the chlorogenic acids of Table 1.  
     
     
         25 . A method for modifying a sharp taste of a carbonated consumable comprising adding a chlorogenic acid to the consumable in an effective amount to modify the taste.  
     
     
         26 . The method of  claim 25  wherein the chlorogenic acid is added in an amount to achieve a final concentration in the range from about 0.0001% w/v  to about 0.1% w/v  in the consumable.  
     
     
         27 . The method of  claim 25  wherein the chlorogenic acid is added in an amount to achieve a final concentration in the range from about 0.0005% w/v  to about 0.005% w/v  in the consumable.  
     
     
         28 . The method of  claim 25  wherein the chlorogenic acid is selected from the group consisting of a natural extract, a synthetic compound, and combinations thereof.  
     
     
         29 . The method of  claim 25  wherein the chlorogenic acid is at least one of the chlorogenic acids of Table 1.  
     
     
         30 . A method for modifying a sweetness perception of a consumable comprising adding a chlorogenic acid to the consumable in an effective amount to modify the sweetness perception.  
     
     
         31 . The method of  claim 30  wherein the chlorogenic acid is selected from the group consisting of a natural extract, a synthetic compound, and combinations thereof.  
     
     
         32 . The method of  claim 31  wherein the natural extract is a green coffee bean extract.  
     
     
         33 . The method of  claim 30  wherein the added chlorogenic acid is a mixture of chlorogenic acids.  
     
     
         34 . The method of  claim 30  wherein the chlorogenic acid is at least one of the chlorogenic acids of Table 1.  
     
     
         35 . The method of  claim 30  wherein the chlorogenic acid is added in an amount to achieve a final concentration in the range from about 0.0001% w/v  to about 0.1% w/v  in the consumable.  
     
     
         36 . The method of  claim 30  wherein the consumable is a dairy product.  
     
     
         37 . A consumable containing a compound imparting an off-taste and a chlorogenic acid in an effective amount to modify or mask the off-taste.  
     
     
         38 . The consumable of  claim 37  wherein the amount of chlorogenic acid is added to achieve a final concentration in the range from about 0.0001% w/v  to about 0.1% w/v  in the consumable.  
     
     
         39 . The consumable of  claim 37  wherein the amount of chlorogenic acid is added to achieve a final concentration in the range from about 0.001% w/v  to about 0.01% w/v  in the consumable.  
     
     
         40 . The consumable of  claim 37  wherein the chlorogenic acid is at least one of the chlorogenic acids of Table 1.  
     
     
         41 . The consumable of  claim 37  selected from the group consisting of a soft drink, a dairy product, a soy product, a dessert product, a savory product, an alcoholic beverage, a confection, a gum, a medicament, and combinations thereof.  
     
     
         42 . A sweetening composition for consumables comprising an artificial sweetener and from about 0.0001% w/v  to about 0.1% w/v  chlorogenic acids.  
     
     
         43 . The composition of  claim 42  wherein said artificial sweetener is selected from the group consisting of L-aspartyl-L-phenylalanine methyl ester (aspartame), saccharine and salts thereof, acesulfame salts (e.g., acesulfame K), cyclohexylsulfamic acid, dihydrochalcones, xylitol, neotame, sucralose, alitame cyclamates, stevio derivatives, and combinations thereof.  
     
     
         44 . The composition of  claim 42  containing from about 0.001% w/v  to about 0.01% w/v  chlorogenic acid.  
     
     
         45 . The composition of  claim 42  wherein the chlorogenic acid is at least one of the chlorogenic acids of Table 1.  
     
     
         46 . A consumable sweetened with the composition of claim  42 .