| 摘要 |
Use of rubusoside to mask, reduce or suppress a bitter, sour and/or astringent taste impression of a bitter, sour and/or astringent tasting substance, is claimed. Independent claims are included for: (1) an orally consumable composition comprising 1-200 (preferably 65-100) mg/kg of the rubusoside in the form a mixture, preferably an extract of Rubus suavissimus, and the bitter, sour and/or astringent-tasting substances, where the quantity rubusoside is sufficient to mask, reduce or suppress a bitter, sour and/or astringent taste impression of the bitter, sour and/or astringent tasting substance, and the biter, sour and/or astringent-tasting substances is present at a quantity that is twice as high as or higher than: the taste detection threshold value of the bitter, sour or astringent tasting substance or the lowest taste detection threshold value of bitter, sour and/or astringent tasting substance, if at least two or all of the taste impressions mediate bitter, sour and astringent, so far as the preparation contains only the bitter, sour and/or astringent tasting substance; or the lowest taste detection threshold value of bitter, sour and/or astringent tasting substance if the preparation contains more than a bitter, sour and/or astringent tasting substance; (2) a method for masking, reducing or suppressing the bitter, sour and/or astringent effect of a compound comprising providing the compounds unfolding the bitter, sour and/or astringent effect in mouth, providing the rubusoside, preferably in the form of the mixture, and mixing the provided components in a ratio, where the effect of the compound is weakened or unfolded when introduced the mixture in the mouth; (3) a method for preparing the orally consumable composition comprising providing an orally consumable starting mixture comprising one or more bitter, sour and/or astringent-tasting substances in a quantity, providing the rubusoside in the form of the mixture or individual components of the mixture, mixing the rubusoside and the orally consumable starting mixture, so that the rubusoside masks, reduces or suppresses the bitter, sour and/or astringent taste impression of bitter, sour and/or astringent tasting substance; and (4) an aroma composition comprising: 0.1-50 (preferably 1-25) wt.% of rubusoside; 0.1-25 (preferably 2-8) wt.% of the phenolic compounds; one or more bitterness-masking flavors comprising eriodictyol, homoeriodictyol, hesperetin or its sodium salts, gamma -aminobutyric acid, divanillin, phloretin, and 3',7-dihydroxy-4'-methoxyflavone; one or more bad odors suppressive flavoring agent comprising vanillin, ethyl vanillin, 4-methoxy-2-hydroxybenzaldehyde, ethyl vanillin isobutyrate (3-ethoxy-4-isobutyryloxybenzaldehyde), Furaneol(RTM: 2,5-Dimethyl-4-hydroxy-3(2H)-furanone) or its derivatives, preferably homofuraneol (2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone), homofuraneol (2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone and 5-ethyl-2-methyl-4-hydroxy-3(2H)-furanone), maltol or its derivatives, preferably ethyl maltol, coumarin and its derivatives, gamma -lactones (preferably gamma -undecalactone and gamma -nonalactone), delta -lactone (preferably 4-methyldeltalactone, massoilactone, deltadecalactone, tuberolactone, delta -dodecalactone, delta -tetradecalactone, delta -hexadecalactone and delta -octadecalactone), methylsorbate, diacetyl, 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, 2-hydroxy-3-methyl-2-cyclopentenones, 3-hydroxy-4 ,5-dimethyl-2(5H)-furanone, fruit esters and fruit lactone, preferably acetic acid-n-butyl acetic acid isoamylester, ethyl propionate, ethyl butyrate, butyric acid-n-butyl, butyric acid isoamylester, 3-methyl-butyric acid ethylester, n-hexane acid ethylester, n-hexane acid allylester, n-hexanoic acid-n-butylester, n-octanoic acid ethylester, ethyl-3-methyl-3-phenylglycidate, ethyl-2-trans-4-cis-decadienoate, 4-(para-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-hepten-1-al and phenylacetaldehyde; optionally the salivary enhancing flavors; optionally one or more excipients or carriers comprising 1-75 (preferably 10-40) wt.% of ethanol, 1,2-propylene glycol, vegetable oil, triacetin, and/or glycerol; and 1-10 or more volatile flavoring substances with a vapor pressure of >= 0.01 (preferably >= 0.025) Pas at 25[deg] C, where the bad odors suppressive flavoring agent of volatile flavoring substances are excluded. |
