Taste-modifying combinations

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 in combination with other ingredients to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

1 . A taste-modifying, composition comprising:
 (i) a mixture of at least about 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  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; and 
         (ii) a flavor base; 
         wherein the flavor base is selected from the group consisting of;
 a) an umami imparting ingredient; 
 b) an acid; 
 c) a salt; 
 d) a sweetness imparting compound; and 
 e) a compound selected from the group consisting of: 
 
       
       
         
           
           
               
               
           
         
       
       or one of their salts. 
     
     
         2 . The composition as recited in  claim 1 , wherein it 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.   
     
     
         3 . The composition as recited in  claim 1 , 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. 
       
     
     
         4 - 6 . (canceled) 
     
     
         7 . The composition as recited in  claim 1 , wherein said compound (I) is selected amongst (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide, (E)-3-(3,4-di methoxy-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-dim ethoxyphenyl)-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. 
     
     
         8 - 10 . (canceled) 
     
     
         11 . A flavored article comprising:
 i) a composition according to claim  8 , and   ii) a foodstuff base wherein a compound of Formula I is provided in an amount of from about 1 to about 100 ppm and wherein the flavor base is selected from the group consisting of:
 a) at least about from 1 to about 2000 ppm of an umami imparting ingredient provided that when the umami imparting ingredient is Ribotide it is not provided in chicken bouillon in an amount of 300 ppm; 
   b) at least about form 1 to about 500 ppm acid;   c) at least about from 100 to about 10,000 ppm of a salt; and   d) at least about 0.1 to about 1000 ppm of a sweetness imparting compound; and   e) at least about 0.1 ppm up to about 200 ppm of a compound selected from the group consisting of:   
       
         
           
           
               
               
           
         
       
       or one of their salts. 
     
     
         12 . A flavored article according to  claim 11 , 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. 
     
     
         13 . A flavored article according to  claim 11 , characterized in that the foodstuff base is selected from the group consisting of:
 a) a stock, a savory cube; a powder mix a flavored oil, a sauce, a salad dressing or a mayonnaise;   b) a poultry, beef or pork based product, a seafood, surimi, or a fish sausage;   c) a clear soup, a cream soup, a chicken or beef soup or as tomato or asparagus soup;   d) instant noodles, rice, pasta, potatoes flakes or fried, noodles, pizza, tortillas, wraps;   e) 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;   f) 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   g) a reformed cheese made from oils, fats and thickeners or a vegetarian meat replacer, a vegetarian burger.