Taste modifiers comprising a chlorogenic acid

Abstract

A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an extract from a botanical source obtained by extraction at 30-80° C. with water and/or a polar organic solvent. The method of making an off-taste by addition of a chlorogenic acid to a consumable is also claimed.

1 . A consumable comprising an ingredient or ingredients that provide or cause an off-taste to the consumable, and a chlorogenic acid provided as an additive in a concentration sufficient to mask or modify the off-taste. 
     
     
         2 . The consumable of  claim 1 , wherein said ingredient or ingredients is selected from the group consisting of an artificial sweetener, alcohol, soy, carbon dioxide, and combinations thereof. 
     
     
         3 . The consumable of  claim 1 , wherein the said ingredient or ingredients is an artificial sweetener, selected from the group consisting of L-aspartyl-L-phenylalanine methyl ester (aspartame), saccharine and salts thereof, acesulfame salts, cyclohexylsulfamic acid, dihydrochalcones, xylitol, neotame, sucralose, alitame cyclamates, steviol derivatives, and combinations thereof. 
     
     
         4 . The consumable of  claim 1 , wherein the consumable is selected from the group consisting of: cereal products, rice products, tapioca products, sago products, baker's products, biscuit products, pastry products, bread products, confectionery products, desert products, gums, chewing gums, chocolates, ices, honey products, treacle products, yeast products, baking-powder, salt and spice products, savory products, mustard products, vinegar products, sauces (condiments), tobacco products, cigars, cigarettes, processed foods, cooked fruits and vegetable products, meat and meat products, jellies, jams, fruit sauces, egg products, milk and dairy products, cheese products, butter and butter substitute products, milk substitute products, edible oils and fat products, medicaments, beverages, alcoholic drinks, beers, soft drinks, mineral and aerated waters and other non-alcoholic drinks, fruit drinks, fruit juices, coffee, artificial coffee, tea, cocoa, including forms requiring reconstitution, food extracts, plant extracts, meat extracts, condiments, sweeteners, nutraceuticals, gelatins, pharmaceutical and non-pharmaceutical gums, tablets, lozenges, drops, emulsions, elixirs, syrups and other preparations for making beverages, and combinations thereof. 
     
     
         5 . The consumable of  claim 1 , wherein the chlorogenic acid is derived from a natural extract, or is synthetic, or is a combination of natural extract and synthetic chlorogenic acid. 
     
     
         6 . The consumable of  claim 1 , wherein the chlorogenic acid is derived from an extract of coffee beans. 
     
     
         7 . The consumable of  claim 6 , wherein the chlorogenic acid is derived from green coffee beans. 
     
     
         8 . The consumable of  claim 7 , wherein the chlorogenic acid is derived from green  robusta  coffee beans. 
     
     
         9 . The consumable of  claim 1 , wherein the chlorogenic acid is selected from the group consisting of 3-CQA, 4-CQA, 5-CQA, 3-FQA, 4-FQA, 5-FQA, 3-p-CoQA, 4-p-CoQA, 5-p-CoQA, 3,4-diCQA, 3,5-diCQA, 4,5-diCQA, 3,4-CFQA, 3,5-CFQA, 4,5-CFQA, and combinations thereof. 
     
     
         10 . A taste-modifying composition comprising a chlorogenic acid in a concentration sufficient to mask or modify off-tastes imparted by an ingredient or ingredients present in a consumable. 
     
     
         11 . The taste-modifying composition of  claim 10 , wherein the chlorogenic acid is derived from green coffee bean extract. 
     
     
         12 . The taste-modifying composition of  claim 11 , wherein the chlorogenic acid is derived from an extract of green  robusta  coffee beans. 
     
     
         13 . The taste-modifying composition of  claim 10 , wherein the chlorogenic acid is selected from the group consisting of: 3-CQA, 4-CQA, 5-CQA, 3-FQA, 4-FQA, 5-FQA, 3-p-CoQA, 4-p-CoQA, 5-p-CoQA, 3,4-diCQA, 3,5-diCQA, 4,5-diCQA, 3,4-CFQA, 3,5-CFQA, 4,5-CFQA, and combinations thereof. 
     
     
         14 . A method for modifying the taste of a consumable comprising:
 adding chlorogenic acid to the consumable in a concentration sufficient to mask or modify off-tastes imparted by an ingredient or ingredients present in said consumable.   
     
     
         15 . The method of  claim 14 , wherein the off-taste is a bitter aftertaste or is a metallic off-taste. 
     
     
         16 . The method of  claim 14 , wherein the consumable is derived from green coffee bean extract. 
     
     
         17 . The method of  claim 16 , wherein the chlorogenic acid is derived from an extract of green  robusta  coffee beans. 
     
     
         18 . The method according to  claim 14 , wherein the chlorogenic acid is selected from the group consisting of: 3-CQA, 4-CQA, 5-CQA, 3-FQA, 4-FQA, 5-FQA, 3-p-CoQA, 4-p-CoQA, 5-p-CoQA, 3,4-diCQA, 3,5-diCQA, 4,5-diCQA, 3,4-CFQA, 3,5-CFQA, 4,5-CFQA, and combinations thereof. 
     
     
         19 . The method according to  claim 14 , wherein the chlorogenic acid comprises at least two of: 3-CQA, 4-CQA, 5-CQA, 3-FQA, 4-FQA, 5-FQA, 3-p-CoQA, 4-p-CoQA, 5-p-CoQA, 3,4-diCQA, 3,5-diCQA, 4,5-diCQA, 3,4-CFQA, 3,5-CFQA, or 4,5-CFQA. 
     
     
         20 . The method according to  claim 14 , wherein the chlorogenic acid comprises at least three of: 3-CQA, 4-CQA, 5-CQA, 3-FQA, 4-FQA, 5-FQA, 3-p-CoQA, 4-p-CoQA, 5-p-CoQA, 3,4-diCQA, 3,5-diCQA, 4,5-diCQA, 3,4-CFQA, 3,5-CFQA, or 4,5-CFQA.