Taste modifying product

Abstract

The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R 1 to R 4 , when taken independently from each other, represents a hydrogen atom or represents a R 5 or OR 5 group, R 5 representing a C 1 to C 5 , or even a C 1 to C 3 , alkyl group; and optionally one of the groups R 1 to R 4 represents —OH; and/or when R 1 and R 2 are taken together, and/or R 3 and R 4 are taken together, represent a OCH 2 O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

1 - 15 . (canceled) 
     
     
         16 . A method to confer, enhance, improve or modify the taste properties of a flavoring composition or of a flavored article, comprising adding to said composition or article an effective amount of a compound of formula (I): 
       
         
           
           
               
               
           
         
         in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; 
         the dotted line represents a carbon-carbon single or double bond; and 
         each of R 1  to R 4 , when taken independently from each other, represents a hydrogen atom or represents a R 5  or OR 5  group, R 5  representing a C 1  to C 5  alkyl group; and optionally one of the groups R 1  to R 4  represents —OH; and/or 
         when R 1  and R 2  are taken together, and/or R 3  and R 4  are taken together, represent a OCH 2 O group, provided said groups taken together are adjacent substituents of the phenyl group. 
       
     
     
         17 . The method as recited in  claim 16  wherein n is 0 or 1;
 the dotted line represents carbon-carbon single or double bond; and 
 each of R 1  to R 4 , taken independently from each other, represents a hydrogen atom, or represents a R 5  or OR 5  group, R 5  representing a C 1  to C 5  alkyl group. 
 
     
     
         18 . The method as recited in  claim 16  wherein said compound (I) is of formula 
       
         
           
           
               
               
           
         
         in the form of any one of its stereoisomers or a mixture thereof, and wherein each of R 3  or R 4 , taken independently from each other, represents a hydrogen atom, or represents a R 5  or OR 5  group, R 5  representing a C 1  to C 5  alkyl group. 
       
     
     
         19 . The method as recited in  claim 16  wherein R 3  represents a hydrogen atom or represents a R 5  or OR 5  group, and R 4  represents a R 5  or OR 5  group, R 5  representing a C 1  to C 5  alkyl group. 
     
     
         20 . The method as recited in  claim 16  wherein R 3  represents a hydrogen atom or represents a R 5  group, and R 4  represents a R 5  or OR 5  group, R 5  representing a C 1  to C 5  alkyl group. 
     
     
         21 . The method as recited in  claim 16  wherein said compound (I) or (II) is in the form of a mixture of the E and Z stereoisomers, said mixture comprising at least 50% w/w, or at least 80% w/w, of the stereoisomer E, the remaining being essentially the Z stereoisomer. 
     
     
         22 . The method as recited in  claim 16  wherein said compound (I) is selected amongst (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide, (E)-3-(3,4-dimethoxy-phenyl)-N-(3-methoxyphenethyl)acrylamide, (E)-3-(3,4-dimethoxyphenyl)-N-(3-ethoxy-phenethyl)acrylamide, (E)-3-(3,4-dimethoxyphenyl)-N-(3-propoxyphenethyl)acrylamide, (E)-3-(3,4-dimethoxyphenyl)-N-(4-isopropoxyphenethyl)acrylamide, (E)-3-(3,4-dimethoxyphenyl)-N-(4-ethylphenethyl)acrylamide, (E)-3-(3,4-dimethoxyphenyl)-N-(3,4-dimethylphenethyl)acrylamide, (E)-3-(3,4-dimethoxyphenyl)-N-(4-isopropyl-phenethyl)acrylamide or (E)-3-(3,4-dimethoxyphenyl)-N-(3-methylphenethyl)acrylamide. 
     
     
         23 . A compound of formula 
       
         
           
           
               
               
           
         
         wherein R 3  represents a hydrogen atom or represents a C 1  to C 5  alkyl group or a OR 6  group, R 6  representing a C 1  to C 5  alkyl group; and 
         R 4  represents a C 1  to C 5  alkyl group or a OR 6  group, R 6  representing a C 1  to C 5  alkyl group. 
       
     
     
         24 . A compound according to  claim 23 , wherein R 3  represents a hydrogen atom or a C 1-3  alkyl group and R 4  represents a C 1-3  alkyl group or OR 6  group, R 6  representing a C 1  to C 3  alkyl group. 
     
     
         25 . A taste-modifying composition comprising:
 i) as taste-conferring or modifying ingredient, at least one compound according to formula (I) as defined in any  claim 23 ;   ii) at least one ingredient selected from the group consisting of a flavor carrier and a flavor base; and   iii) optionally at least one flavor adjuvant.   
     
     
         26 . A composition according to  claim 25 , wherein said flavor base comprises another umami imparting flavor ingredient. 
     
     
         27 . A flavored article comprising:
 i) at least one compound of formula (I), as defined in  claim 23 ; and   ii) a foodstuff base.   
     
     
         28 . A flavored article according to  claim 27 , characterized in that the foodstuff base is a seasonings or condiment, a meat-based products, a soup, a carbohydrate-based product, a dairy or fat product, a savory product, an imitation product or a pet or animal food. 
     
     
         29 . A flavored article according to  claim 27 , characterized in that the foodstuff base is selected from the group consisting of:
 i) a stock, a savory cube, a powder mix, a flavored oil, a sauce, a salad dressing or a mayonnaise;   ii) a poultry, beef or pork based product, a seafood, surimi, or a fish sausage;   iii) a clear soup, a cream soup, a chicken or beef soup or a tomato or asparagus soup;   iv) instant noodles, rice, pasta, potatoes flakes or fried, noodles, pizza, tortillas, wraps;   v) a spread, a cheese, or regular or low fat margarine, a butter/margarine blend, a butter, a peanut butter, a shortening, a processed or flavored cheese;   vi) a snack, a biscuit (e.g. chips or crisps) or an egg product, a potato/tortilla chip, a microwave popcorn, nuts, a bretzel, a rice cake, a rice cracker; or   vii) a reformed cheese made from oils, fats and thickeners or a vegetarian meat replacer, a vegetarian burger.