Flavor system for non-animal derived protein containing consumables

Abstract

A flavor system for a non-animal derived protein consumable is provided. The flavor system includes an aqueous component; a protein binder including a mixture of at least one terpene and at least one carbonyl compound; one or more off-note blocking compounds; and a flavorant.

What is claimed is: 
     
         1 . A flavor system comprising:
 a protein binder including a mixture of at least one terpene and at least one carbonyl compound; and   one or more off-note blocking compounds;   wherein the flavor system provides improved flavor release in non-animal derived protein containing consumables when the weight ratio of off-note blocking compound to protein binder compound in the flavor system is between about 1:1 and about 5:1.   
     
     
         2 . The flavor system according to  claim 1 , wherein the at least one terpene is selected from the group consisting of carotenes; monoterpenes; sesquiterpenes; saponins; lipids; triterpenoids; alpha-pinenes; cis-beta-ocimenes and bisabolenes. 
     
     
         3 . The flavor system according to  claim 1 , wherein the at least one terpene is selected from the group consisting of alpha-carotene; beta-carotene; gamma-carotene; delta-carotene; lycopene; neurosporene; phytofluene; phytoene; canthaxanthin; cryptoxanthin; aeaxanthin; astaxanthin; lutein; rubixanthin; limonene; perillyl alcohol; caryophyllene; β-caryophyllene; zingiberene; phytosterols; campesterol; beta sitosterol; gamma sitosterol; stigmasterol; tocopherol; omega-3, -6, and -9 fatty acids; oleanolic acid; ursolic acid; betulinic acid; moronic acid; alpha-bisabolene and gamma-bisabolene. 
     
     
         4 . The flavor system according to  claim 1 , wherein the at least one carbonyl compound is selected from the group consisting of aldehydes and ketones. 
     
     
         5 . The flavor system according to  claim 1 , wherein the at least one carbonyl compound is selected from the group consisting of acetone; acetyl methyl carbinol; acetophenone; 2-butanone; L-carvone; D-carvone; diacetyl; 2-heptanone; beta-ionone; L-menthone; anisyl acetaone; methyl cyclopentenolone; methyl nonyl ketone; methyl heptenone; 2-nonanone; 2-octanone; 2-pentanone; 2-undecanonen; 4-hydroxy-2,5dimethyl-3(2H)-furanone; nootkatone; tridecanone; tetradecalactone; decalactone; butyrolactone; 2-tridecanone; benzaldehyde; n-butyraldehyde; isobutraldehyde; cinnamic aldehyde; citronellal; decanal; docecenal; hexanal; aldehyde C-12; aldehyde C-8; acetaldehyde; trans-2-hexenal; anisyl aldehyde; trans 2-decenal; cis-3-hexenal and cis-4-heptenal. 
     
     
         6 . The flavor system according to  claim 1 , wherein the off-note blocking compound is selected from the group consisting of fatty acids; carbonyls; sulfur; sweet browns; sweeteners; lactones and juice derivatives. 
     
     
         7 . The flavor system according to  claim 1 , wherein the off-note blocking compound is selected from the group consisting of nonanoic acid; decanoic acid; dodecanoic acid; tetradecanoic acid; hexadecanoic acid; oleic acid; octanoic acid; 9-decenoic acid; hexanoic acid; acetoin; acetyl propionyl; 2-heptanone; 2-nonanone; 2-undecanone; cis-4-heptenal; dimethyl sulfide; dimethyl trisulfide; maltol; vanillin; cyclopentenolone; furaneol; vanilla extracts; vanilla derivatives; caramel extracts; condensed milk derivatives; ethyl caprate; ethyl dodecanoate; ethyl myristate; ethyl palmitate; ethyl oleate; steviol glycosides; rebaudiosides; rebusodide; swingle extract; mogroside V; erythritol; glucosylated steviol glycosides; sugar distillates; honey distillates; gamma decalactone; delta decalactone; delta dodecalactone; gamma undecalactone;  massoia  lactone; strawberry juice derivative; cucumber juice derivative; apple juice derivative; cherry juice derivative; kiwi juice derivative and apricot juice derivative. 
     
     
         8 . The flavor system according to  claim 1 , wherein the one or more off-note blocking compounds are present in an amount from about 0.00000001 to about 0.0025% based on the total weight percent of the flavor system. 
     
     
         9 . A yogurt product, including the flavor system of  claim 1 . 
     
     
         10 . The flavor system according to  claim 1 , further comprising at least five off-note blocking compounds. 
     
     
         11 . A protein beverage composition comprising:
 a non-animal protein;   an aqueous component;   a protein binder including a mixture of at least one terpene and at least one carbonyl compound; one or more off-note blocking compounds; and   a flavorant;   
       wherein the weight ratio of off-note blocking to protein binder compound is between about 1:1 and about 5:1; and wherein the protein binder and off-note blocking compounds are present in concentrations sufficient to provide improved flavor release in the protein beverage compared to the same beverage without both the protein binder and off-note blocking compounds. 
     
     
         12 . The protein beverage composition according to  claim 11 , wherein the non-animal protein is selected from the group consisting of grain; legume; pulses; seed; oilseed; nut; algal; mycoprotein; fungal protein; insects and leaf protein. 
     
     
         13 . The protein beverage composition according to  claim 11 , wherein the non-animal protein is selected from the group consisting of rice; millet; maize; barley; wheat; oat; sorghum; rye; teff; triticale; amaranth; buckwheat;  quinoa ; soybean; sesame; mung beans; chickpeas; garbanzo; peas; fava beans; lentils; lima beans; lupins; peanuts; pigeon peas; runner beans; kidney beans; navy beans; pinto beans; azuki beans; cowpea; black-eyed peas; black mustard; India mustard; rapeseed; canola; safflower; sunflower seed; flax seed; hemp seed; poppy seed; pumpkin; chia; sesame; almond; walnut; Brazil; Macadamia; cashews; chestnuts; hazelnuts; pine; pecans; pistachio; gingko; kelp; wakame;  spirulina ; and  chlorella.    
     
     
         14 . The protein beverage composition according to  claim 11 , wherein the beverage is a liquid, ready-to-drink beverage. 
     
     
         15 . The beverage composition according to  claim 11 , including from about 2% to about 15% by weight of non-animal derived protein. 
     
     
         16 . The beverage composition according to  claim 11 , including from about 0.05% to about 1.0% by weight of the non-animal derived protein of protein binder. 
     
     
         17 . The beverage composition according to  claim 11 , further comprising at least five off-note blocking compounds.