Taste improving substances

Details Taste improving substances Taste improving substances

2011-07-19

2011-07-19

Dye, Rena L (Department: 1789)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Flavor per se, or containing flavor or flavor improver of...

C426S534000, C426S650000

Reexamination Certificate

active

07981457

ABSTRACT:
The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I), or edible salts thereof: formula (I): R1—CR2(OR3)—CO—X. It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, pharmaceuticals, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, N-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and the mixtures thereof.

REFERENCES:
Rijke et al. 2007. LC-MS Study to Reduce Ion Suppression and to Identify N-lactoylguanosine 5′-monophosphate in bonito: A New Umami Molecule? J. Agric. Food Chem. 55, 6417-6423.

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