CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This application claims the benefit of U.S. Provisional Application No.

63/212,376, filed June 18, 2021, which is incorporated herein by reference in its entirety.

BACKGROUND

[0002] Several ingredients used in the preparation of food and beverage products or pharmaceutical compositions are associated with bitterness and off-tastes that are generally undesirable to consumers. The bitterness and off-tastes may also change other sensory attributes of the products and compositions. While some of these ingredients offer particular health, nutrient, or pharmaceutical benefits, their inclusion in food, beverage, or pharmaceutical compositions may be limited due to the presence of bitterness and off-tases that consumers find undesirable.

SUMMARY

[0003] The present disclosure provides compositions containing a bitterant; and a sensory modifier comprising a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof, wherein the sensory modifier is present in an amount effective to reduce a bitterness intensity value of the bitterant such that when the composition is added in water a bitterness intensity value of the solution is reduced by at least 0.5 units relative to a comparable solution prepared from an equivalent composition lacking the sensory modifier, wherein bitterness intensity value is measured by the Standardized Bitterness Intensity Test. The bitterant may inlcude caffeine, coffee, a pharmaceutically active compound, an amino acid, a vitamin, or combinations thereof. For example, the disclosure provides a bitterant that is a dry powdered composition.

[0004] The disclosure also provides a coffee composition with reduced bitterness, the coffee composition containing instant coffee, coffee grounds, or a combination thereof; and a sensory modifier comprising a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof, wherein the sensory modifier is present in an amount effective to reduce a bitterness intensity value of the coffee such that when the composition is added in water or brewed, a bitterness intensity value of the solution is reduced by at least 0.5 units relative to a comparable solution prepared from an equivalent coffee composition lacking the sensory modifier, wherein bitterness intensity value is measured by the Standardized Bitterness Intensity Test. The composition may comprise at least 15%, at least 25%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98%, or at least 99% instant coffee, coffee grounds, or a combination thereof.

[0005] The disclosure also provides a vitamin composition with reduced bitterness, the vitamin composition containing a vitamin; and a sensory modifier comprising a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof, wherein the sensory modifier is present in an amount effective to reduce a bitterness intensity value of the vitamin such that when the composition is added in water, a bitterness intensity value of the solution is reduced by at least 0.5 units relative to a comparable solution prepared from an equivalent vitamin composition lacking the sensory modifier, wherein bitterness intensity value is measured by the Standardized Bitterness Intensity Test. The vitamin may be selected from the group consisting of vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B6, vitamin B12, choline, riboflavin, niacin, pantothenic acid, biotin, folate, and combinations thereof. The composition may comprise at least 15%, at least 25%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98%, or at least 99% of one or more vitamins.

[0006] The disclosure also provides a pharmaceutical composition with reduced bitterness, the pharmaceutical composition containing a pharmaceutically active compound; and a sensory modifier comprising a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof, wherein the sensory modifier is present in an amount effective to reduce a bitterness intensity value of the pharmaceutically active ingredient such that when the composition is added in water, a bitterness intensity value of the solution is reduced by at least 0.5 units relative to a comparable solution prepared from an equivalent pharmaceutical composition lacking the sensory modifier, wherein bitterness intensity value is measured by the Standardized Bitterness Intensity Test. The pharmaceutically active compound may be an orally administered pharmaceutical. The pharmaceutically active compound may be at least partially water soluble. [0007] The disclosure also provides an amino acid composition with reduced bitterness, the composition containing a free amino acid; and a sensory modifier comprising a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof, wherein the sensory modifier is present in an amount effective to reduce a bitterness intensity value of the free amino acid such that when the composition is added in water, a bitterness intensity value of the solution is reduced by at least 0.5 units relative to a comparable solution prepared from an equivalent amino acid composition lacking the sensory modifier, wherein bitterness intensity value is measured by the Standardized Bitterness Intensity Test. In some aspects, the free amino acid is selected from the group consisting of leucine, isoleucine, valine, and combinations thereof. The composition may comprise at least 15%, at least 25%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98%, or at least 99% of the free amino acid.

[0008] For example, the disclosure provides bitterant compositions, including coffee, vitamin, amino acid, and pharmaceutical composition, wherein the bitterness intensity value is reduced by at least 1 unit, at least 1.5 units, at least 2 units, at least 3 units, at least 4 units, or at least 5 units relative to an equivalent composition lacking the sensory modifier. The sensory modifier may be at least 0.01% (wt), at least 0.05% (wt), at least 0.1% (wt), at least 0.5% (wt), at least 1% (wt), at least 2% (wt), at least 3% (wt), at least 4% (wt), at least 5% (wt), at least 6% (wt), at least 7% (wt), or at least 8% (wt) of the composition. The sensory modifier may be 0.01%- 15% (wt), 0.1%-12% (wt), 1%-10% (wt), 2%-8% (wt), or 3%-6% (wt) of the composition.

[0009] The sensory modifier may comprise less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than 0.05% (wt) of chlorophyll; or less than 0.1% (wt) of furans, furan-containing chemicals, theobromine, theophylline, or trigonelline as a weight percentage on a dry weight basis of the sensory modifier. The sensory modifier may comprise 0% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or 0% (wt) of chlorophyll. The dicaffeoylquinic acid or dicaffeoylquinic salt may comprise at least one compound selected from the group consisting of 1,3- dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof. The total of all dicaffeoylquinic acids and dicaffeoylquinic salts present in the sensory modifier may comprise 10% (wt) or more, 15 wt % or more, 20% (wt) or more, 25% (wt) or more, 30% (wt) or more, 35% (wt) or more, 40% (wt) or more, 45% (wt) or more, 50% (wt) or more, 60% (wt) or more, 70% (wt) or more, 25-75% (wt), or 40-60% (wt) of a total weight of the sensory modifier. The sensory modifier may comprise a monocaffeoylquinic component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof. The sensory modifier may comprise a monocaffeoylquinic component and a dicaffeoylquinic component that together comprise more than 50% (wt), preferably more than 60% (wt), more than 70% (wt), more than 80% (wt), more than 90% (wt), or more than 95% (wt) of the sensory modifier.

[0010] The bitterant composition can additionally comprise a sweetener, preferably a high-intensity sweetener, e.g., a steviol glycoside. The composition may comprise a steviol glycoside. The composition may comprise at least 2% (wt), at least 3% (wt), at least 4% (wt), at least 5% (wt), at least 6% (wt), or at least 7% (wt) steviol glycoside. The steviol glycoside may comprise at least one of rebaudioside A, rebaudioside B, rebaudioside D, and rebaudioside M. The steviol glycoside may comprise at least 80% (wt) of rebaudioside M or at least 80% (wt) rebaudioside A based on a total weight of steviol glycoside compounds in the effervescent composition.

[0011] The disclosure further provides a food product or a beverage product comprising a bitterant composition described herein. Also provided is a beverage prepared by adding a bitterant composition as described herein to water or an aqueous solution. The beverage may comprise from 0.001% (wt) to 1.0% (wt), 0.001% (wt) to 0.5% (wt), 0.005% (wt) to 0.1% (wt), 0.005% (wt) to 0.050% (wt), or 0.005% (wt) to 0.02% (wt) of the sensory modifier.

[0012] The disclosure also provides a method for decreasing bitterness in a bitterant composition, the method comprising, adding to a bitterant composition comprising a bitterant, a sensory modifier to make a modified protein composition, the sensory modifier comprising a dicaffeoylquinic acid or salt thereof and at least one compound selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof, wherein, when added to water, bitterness of the modified protein composition is reduced relative to bitterness in an aqueous solution prepared with an equivalent bitterant composition prepared without the sensory modifier, wherein bitterness is measured by Standardized Bitterness Intensity Test. The bitterant may be coffee, caffeine, a pharmaceutically active compound, a vitamin, a free amino acid, or combinations thereof. DETAILED DESCRIPTION

[0013] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0014] In this document, the terms “a,” “an,” or “the” are used to include one or more than one unless the context clearly dictates otherwise. The term “or” is used to refer to a nonexclusive “or” unless otherwise indicated. All publications, patents, and patent documents referred to in this document are incorporated by reference herein in their entirety, as though individually incorporated by reference. In the event of inconsistent usages between this document and those documents so incorporated by reference, the usage in the incorporated reference should be considered supplementary to that of this document; for irreconcilable inconsistencies, the usage in this document controls.

[0015] Values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range were explicitly recited. For example, a range of “about 0.1% to about 5%” or “about 0.1% to 5%” should be interpreted to include not just about 0.1% to about 5%, but also the individual values (e.g., 1%, 2%, 3%, and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the indicated range. The statement “about X to Y” has the same meaning as “about X to about Y,” unless indicated otherwise. Likewise, the statement “about X, Y, or about Z” has the same meaning as “about X, about Y, or about Z,” unless indicated otherwise.

[0016] Unless expressly stated, ppm (parts per million), percentage, and ratios are on a by weight basis. Percentage on a by weight basis is also referred to as wt% or % (wt) below.

[0017] This disclosure relates to various bitterant compositions which have improved sensory attributes, such as reduced bitterness. The disclosure further relates to beverages made with the bitterant compositions, the beverages having improved sensory attributes, such as reduced bitterness. The disclosure also relates, generally, to a sensory modifier and uses thereof. In various aspects, the sensory modifier contains one or more caffeoyl-substituted quinic acid, and salts thereof. The disclosure further relates to methods of reducing undesirable attributes associated with bitterant components and providing an improved composition relative to bitterant compositions which lack the sensory modifier described herein.

Compositions

[0018] The present disclosure provides compositions containing a bitterant and various improvements which serve to modify the sensory perception thereof in use.

[0019] As used herein, “bitterant” refers to a chemical, compound, or ingredient that tastes bitter, in particular a sharp, biting, acrid, and/or unpleased flavor, for example, the taste stimulated by substances such as quinine, caffeine, and hop bitters. Bitterants included in the compositions described herein may include, but are not limited to, caffeine, coffee, amino acids (e.g., free amino acids, branched chain amino acids), peptides, vitamins, phenylthiocarbamide, pharmaceutical compounds (e.g., propylthiouracil, dextromethorphan, quinine, guaifenesin, phenylephrine, acetaminophen, and the like) and combinations thereof. Bitterants are known and described in the art. See, for example, the bitter compound database, BitterDB (available on the World Wide Web at bitterdb.agri.huji.ac.il/dbbitter.php), Dagan-Wiener, et al. (“BitterDB: taste ligands and receptors database in 2019,” Nucleic Acids Research, 2019, 47:D1 pages D1179-D1185), and Drewnowski et al. (“Bitter tase, phytonutrients, and the consumer: a review,” Am J Clin Nutr, 2000, 72:1424-1435).

[0020] As used herein, the term “solid bitterant composition” refers to a dry, solid composition comprising a bitterant. The solid bitterant composition may be in the form of a powder, a tablet, a cube, a capsule, and the like.

[0021] In some aspects, the bitterant is caffeine and the bitterant composition is a composition comprising caffeine. The caffeine may form any suitable portion of the bitterant composition and may be combined with other bitterants in the bitterant composition.

[0022] In some aspects, the bitterant is coffee. The coffee may be caffeinated or decaffeinated and may be in any form prepared or extracted from coffee beans, which are seeds of a Coffea plant. Any suitable preparation and extraction method for the preparation of coffee from coffee beans may be used. For example, the coffee beans may be roasted, ground, and brewed, wherein water is used to make an extraction from coffee beans. The coffee beans may be of any roast, including but not limited to light roast, medium roast, dark roast, espresso. Without wishing to be bound by any particular theory, embodiment, or mode of action, the bitterant compounds in coffee may include chlorogenic acid lactone, phenylindanes, and, in caffeinated coffee, caffeine. The bitterant composition may include ground coffee beans (also referred to as coffee grounds), instant coffee, or brewed coffee. A solid bitterant composition comprising ground coffee beans or instant coffee may include at least 15%, at least 25%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98%, or at least 99% of coffee grounds, instant coffee, or a combination thereof. A bitterant composition may be a liquid composition and include brewed coffee. A solid bitterant composition may include between 15% and 99%, between 25% and 98%, or between 50% and 9%% by weight of coffee grounds, instant coffee, or a combination thereof.

[0023] As used herein, “instant coffee” refers to dehydrated crystals formed by dehydrating coffee brewed from roasted, ground coffee beans, where, when added to water or an aqueous solution, the dehydrated crystals are rehydrated to from a brewed coffee beverage.

[0024] The bitterant composition may be a coffee composition. Included herein are coffee compositions comprising ground coffee beans, instant coffee, brewed coffee, or combinations thereof and one or more sensory modifiers as described herein, wherein the coffee composition has reduced bitterness relative to an equivalent coffee composition lacking the sensory modifier. The reduction in bitterness may be measured by Standardized Bitterness Intensity Test or another sensory assay methodology described herein.

[0025] In some aspects, the bitterant is one or more free amino acids. As used herein, “free amino acid” refers to an amino acid that is not bound to other amino acids in the form of a peptide, polypeptide, or protein. The free amino acid may be any amino acid known in the art. A solid bitterant composition comprising one or more free amino acid may include at least 15%, at least 25%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98%, or at least 99% of the one or more free amino acids. The solid bitterant composition may include between 15% and 99%, between 25% and 98%, or between 50% and 90% by weight of one or more free amino acids.

[0026] In some aspects, the amino acid bitterant is a branched chain amino acid. As used herein, “branched chain amino acid” (BCAA), refers to one or more of the amino acids leucine, isoleucine, and valine. The bitterant composition may include free branched chain amino acids. A solid bitterant composition comprising one or more free branched chain amino acid may include at least 15%, at least 25%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98%, or at least 99% of the one or more branched chain amino acids. The solid bitterant composition may include between 15% and 99%, between 25% and 98%, or between 50% and 90% by weight of one or more branched chain amino acids. [0027] The bitterant composition may be an amino acid composition. Included herein are amino acid compositions comprising one or more free amino acids, for example, branched chain amino acids, and one or more sensory modifiers as described herein, wherein the amino acid composition has reduced bitterness relative to an equivalent amino acid composition lacking the sensory modifier. The reduction in bitterness may be measured by the Standardized Bitterness Intensity Test or another sensory assay methodology described herein.

[0028] In some aspects, the bitterant is peptide. For example, the bitterant may be a hydrolyzed protein such as hydrolyzed whey protein. A solid bitterant composition comprising a peptide may include at least 15%, at least 25%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98%, or at least 99% of a peptide, e.g., a hydrolyzed protein. The solid bitterant composition may include between 15% and 99%, between 25% and 98%, or between 50% and 90% by weight of a peptide, e.g., a hydrolyzed protein.

[0029] In some aspects, the bitterant is a vitamin. The bitterant vitamin can be any vitamin known in the art. The bitterant may also be a combination of vitamins. Vitamins suitable for use in the bitterant compositions described herein may include, but are not limited to, vitamins A, C, D, E, K, B6, B12, choline, riboflavin, niacin, pantothenic acid, biotin, folate, and combinations thereof. A solid bitterant composition comprising one or more vitamins may include at least 15%, at least 25%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98%, or at least 99% of the one or more vitamins. The solid bitterant composition may include between 15% and 99%, between 25% and 98%, or between 50% and 90% by weight of one or more vitamins.

[0030] The bitterant composition may be a vitamin composition. Included herein are vitamin compositions comprising one or more vitamins and one or more sensory modifiers as described herein, wherein the vitamin composition has reduced bitterness relative to an equivalent vitamin composition lacking the sensory modifier. The reduction in bitterness may be measured by the Standardized Bitterness Intensity Test or another sensory assay methodology described herein.

[0031] In some aspects, the bitterant is a pharmaceutical compound. Without wishing to be bound by any particular theory, embodiment, or mode of action, most orally administered and water soluble pharmaceutically active compounds are associated with a bitter taste. While most of these compounds are formulated in a tablet or capsule to be swallowed, these formulations are often inappropriate for pediatric and/or geriatric administration. When these compounds are in chewable, dispersible, suspension, or liquid form, the bitter taste presents a problem when administering the pharmaceutical compounds to children and/or the elderly. Bitter pharmaceutical compounds are known and described in the art. See, for example, the bitter compound database, BitterDB (available on the World Wide Web at bitterdb.agri.huji.ac.il/dbbitter.php), Szejtli et al. (“Elimination of bitter, disgusting tastes of drugs and foods by cyclodextrins,” EJPB, 2005, 61, pages 115-125), Walsh et al. (“Playing hide and seek with poorly tasting paediatric medicines: Do not forget the excipients,” Advanced Drug Delivery Reviews, 2014, 73:14-33), and Karaman, (“Prodrugs for masking the bitter taste of drugs,” Application of Nanotechnology in Drug Delivery, 2014). For example, suitable bitter pharmaceutically active compounds may include, but are not limited to, propylthiouracil, dextromethorphan, guaifenesin, phenylephrine, pseudoephedrine, phenylethylamine, amphetamine, dyphylline, chlorhexidine, atorvastatin, loperamide, terfenadine, prednisolone, prednisone, salbutamol, albuterol, guaifenisen, guaiphenesin, b-lactam antibiotics (e.g., amoxicillin), macrolide antibiotics, quinine, celecoxib, etoricoxib, levofloxacin, penicillin, pain relievers (e.g., acetaminophen, ibuprofen), combinations thereof, and the like. The pharmaceutically active compound may be present in the composition in any suitable concentration, for example, a pharmaceutically effective concentration or within a particular dosage range. Suitable concentrations are known and described in the art.

[0032] The bitterant composition may be a pharmaceutical composition. Included herein are pharmaceutical compositions comprising a pharmaceutically active compound and one or more sensory modifiers as described herein, wherein the pharmaceutical composition has reduced bitterness relative to an equivalent pharmaceutical composition lacking the sensory modifier. The reduction in bitterness may be measured by the Standardized Bitterness Intensity Test or another sensory assay methodology described herein.

[0033] In some aspects, the bitterant is a surfactant. For example, bitter surfactants may include, but are not limited to polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 80, sorbitan monolaurate, sorbitan monostearate, sorbitan tristearate, polyethylene glycol esters of stearic acid, combinations thereof, and the like. Surfactants are available commercially, for example, the polysorbate surfactants sold under the tradename TWEEN™, sorbitan surfactants sold under the tradename SPAN™, and polyethylene glycol esters of stearic acid sold under the tradename MYRJ™. A bitterant composition including a surfactant may also include any one or more of the other surfactants described herein, for example, an amino acid, a vitamin, and/or a pharmaceutical composition. A bitterant composition comprising a surfactant may include at least 0.01%, at least 0.05%, at least 0.1%, at least 0.5%, at least 1.0%, at least 2.0%, at least 5.0%, at least 10%, at least 15%, or at least 20% of surfactant by weight of the bitterant composition. A bitterant composition may include between 0.01% and 50%, between 0.5% and 30%, or between 1.0% and 20% surfactant by weight of the composition. A bitterant composition may include 0.05% to 0.5%, 0.1% (wt) to 1.0% (wt), 2.5% (wt) to 12% (wt), 5% (wt) to 15% (wt), or between 20% (wt) and 50% (wt) of a surfactant depending on the end use of the bitterant composition. On skilled in the art will recognize the appropriate concentration for a surfactant in a given composition.

[0034] A bitterant together with one or more sensory modifiers can be formulated into a dry solid composition. For example, a solid composition can be in the form of a tablet, capsule, cube, or powder. The dry solid bitterant composition may be in the form of a powder. The dry solid bitterant composition may be pressed into a tablet or a cube. The dry solid bitterant composition may be contained within a capsule. The dry solid bitterant composition may be in a form selected from the group consisting of a tablet, a capsule, a cube, or a powder.

[0035] The bitterant composition can additionally include a sweetener. Suitable sweeteners are known and described in the art. The sweetener can be at least one of a non-caloric sweetener or a caloric sweetener. The sweetener can be any type of sweetener, for example, a sweetener obtained from a plant or plant product, or a physically or chemically modified sweetener obtained from a plant, or a synthetic sweetener. Exemplary sweeteners include steviol glycosides, mogrosides, sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., a-cyclodextrin, b-cyclodextrin, and g- cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio- oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), galacto- oligosaccharides, sorbose, ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde), nigero- oligosaccharides, fructooligosaccharides (kestose, nystose and the like), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), dextrins, lactulose, melibiose, raffmose, rhamnose, ribose, sucralose, acesulfame K, aspartame, saccharin, coupling sugars, soybean oligosaccharides, and combinations thereof. D- or L-configurations can be used when applicable. Suitable sweeteners and aspects thereof are also described in PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety.

[0036] In some aspects, the bitterant composition can include a steviol glycoside sweetener. Exemplary steviol glycoside sweeteners can include rebaudioside M, rebaudioside N, rebaudioside D, rebaudioside C, stevioside, rubusoside, and rebaudioside A. In some aspects, one or more of the steviol glycosides are isolated from Stevia rebaudiana. In some aspects, one or more of the steviol glycoside components are produced by fermentation by an engineered microorganism or produced enzymatically from plant-derived steviol glycosides and further isolated. For example, rebaudioside D and M can be produced by an engineered organism and then isolated to produce a steviol glycoside component of primarily rebaudioside D and rebaudioside M as the predominant steviol glycoside species. In some aspects, one or more of the steviol glycosides are produced by bioconversion by an enzyme and leaf extract.

[0037] Rebaudioside M, rebaudioside D, or both, can be present in the steviol glycoside sweetener in a total amount of about 80% (wt) or greater (e.g., RM80), 90% (wt) or greater (e.g., RM90), 95% (wt) or greater (e.g., RM95), or 99% (wt) or greater of a total amount steviol glycosides in the steviol glycoside sweetener or in the composition. Rebaudioside M can be the predominant steviol glycoside in the steviol glycoside sweetener, and can be present, for example, in an amount in the range of about 50% to about 95%, about 70% to about 90%, or about 75% to about 85% of the total amount steviol glycosides in the steviol glycoside sweetener or in the composition. Rebaudioside D can be in an amount less than Rebaudioside M, such as in an amount in the range of about 5% to about 25%, about 10% to about 20%, or about 10% to about 15% of the total amount of steviol glycosides in the steviol glycoside sweetener or in the composition. For example, the sweetener can comprise mostly rebaudioside M and/or D and can include one or more of rebaudioside A, rebaudioside B, or stevioside in an amount of about 5% (wt) or less, about 2% (wt) or less, or about 1% (wt) or less, of a total amount steviol glycosides in the steviol glycoside component.

[0038] Rebaudioside A can be present in the steviol glycoside sweetener in an amount of about 40% (wt) or greater, 50% (wt) or great (e.g., RA50), 60% (wt) or greater (e.g., RA60), 80% (wt) or greater (e.g., RA80), 95% (wt) or greater (e.g., RA95), or 99% (wt) or greater of a total amount of steviol glycosides in the steviol glycoside sweetener in the composition.

[0039] In some aspects, the bitterant composition contains additives including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, poly- amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighing agents, gums, antioxidants, colorants, flavonoids, alcohols, polymers and combinations thereof. In some aspects, the additives may serve as a tablet binder to increase tablet strength and aid in forming the tablet. In some aspects, the additives may serve as a foam stabilizer. In some aspects, the additives may serve as an antifoaming agent. In some aspects, the additives may act to improve the temporal and flavor profile of the bitterant composition to provide a composition with a favorable taste when the bitterant composition is added to an aqueous solution. Examples of such ingredients and aspects thereof are described in PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety.

[0040] The bitterant composition comprising a bitterant and a sensory modifier can also contain one or more functional ingredients, which provide a real or perceived heath benefit to the composition. Functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, pain relievers, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols and combinations thereof. Examples of functional ingredients and aspects thereof are set forth in PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety. In some aspects, the bitterant may itself be a functional ingredient, for example, a vitamin.

[0041] The bitterant composition can further comprise as one or more bulking agents.

Suitable "bulking agents" include, but are not limited to, maltodextrin (10 DE, 18 DE, or 5 DE), com syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. Additionally, in accordance with still other aspects, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohol can be used as a bulking agent due to their provision of good content uniformity without the addition of significant calories. [0042] The bitterant composition can further comprise a binding agent. Suitable “binding agents” include, but are not limited to, magnesium stearate, dextrose, sorbitol, xyitol, lactose, polyvinylpyrobdone (PVP), mannitol, polyethylene glycol (PEG), polyols (e.g., sugar alcohols), and the like.

[0043] A bitterant composition described herein comprising a biterant together with one or more sensory modifiers can be incorporated in or used to prepare any known edible material or other composition intended to be ingested and/or contacted with the mouth of a human or animal, such as, for example, pharmaceutical compositions, edible gel mixes and compositions, dental and oral hygiene compositions, foodstuffs (e.g., confections, condiments, chewing gum, cereal compositions, baked goods, baking goods, cooking adjuvants, dairy products, and tabletop sweetener compositions), and beverage products (e.g., beverages, beverage mixes, beverage concentrates, etc.). Examples of such compositions and aspects thereof are set forth in PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety.

[0044] A pharmaceutical composition comprises a pharmaceutically active substance and a pharmaceutically acceptable carrier or excipient material. A dental composition comprises an active dental substance, which improves the aesthetics or health of at least a portion of the oral cavity, and a base material, which is an inactive substance used as a vehicle. In some aspects, the pharmaceutically active substance or the active dental substance may be the bitterant in the biterant composition.

[0045] The biterant composition can be a beverage product or can be used to prepare a beverage product. As used herein a "beverage product" includes, but is not limited to, a ready-to- drink beverage, a beverage concentrate, a beverage syrup, frozen beverage, or a powdered beverage. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, enhanced sparkling beverages, cola, lemon- lime flavored sparkling beverage, orange flavored sparkling beverage, grape flavored sparkling beverage, strawberry flavored sparkling beverage, pineapple flavored sparkling beverage, ginger- ale, soft drinks and root beer. Non-carbonated beverages include, but are not limited to fruit juice, fruit-flavored juice, juice drinks, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavorants), coconut water, tea type drinks (e.g. black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverage containing milk components (e.g. milk beverages, coffee containing milk components, cafe au lait, milk tea, fruit milk beverages), beverages containing cereal extracts, smoothies and combinations thereof. Examples of frozen beverages include, but are not limited to, icees, frozen cocktails, daiquiris, pina coladas, margaritas, milk shakes, frozen coffees, frozen lemonades, granitas, and slushees. Beverage concentrates and beverage syrups can be prepared with an initial volume of liquid matrix (e.g., water) and the desired beverage ingredients. Full strength beverages are then prepared by adding further volumes of water. Powdered beverages are prepared by dry-mixing all of the beverage ingredients in the absence of a liquid matrix. Full strength beverages are then prepared by adding the full volume of water, liquid matrix, or aqueous solution.

[0046] In some aspects, a method of preparing a beverage provided herein includes adding a bitterant composition as described herein to a liquid matrix (e.g., water or an aqueous solution). The method can further comprise adding one or more sweeteners, additives and/or functional ingredients to the beverage or to the bitterant composition before adding it to the liquid matrix. In still another aspect, a method of preparing a beverage comprises combining a liquid matrix and a solid bitterant composition comprising a bitterant and a sensory modifier.

Sensory Modifier

[0047] A sensory modifier is a compound or composition that in certain amounts changes the sensory characteristics or sensory attributes of a consumable, e.g., a beverage, a food product, etc. Non-limiting examples of sensory characteristics that a sensory modifier can change include bitterness, sourness, numbness, astringency, metallicness, cloyingness, dryness, sweetness, starchiness, mouthfeel, temporal aspects of sweetness, temporal aspects of saltiness, temporal aspects of bitterness, or temporal aspects of any sensory characteristic described herein, as well as flavor notes, such as licorice, vanilla, prune, cotton candy, lactic, umami, pulse, and molasses flavor notes. The sensory modifier may enhance a sensory characteristic, such as enhancing the flavor profile; may suppress a sensory characteristic, such as reducing bitterness or reducing saltiness; or may change the temporal aspects of a sensory characteristic, e.g., by delaying the onset of bitterness, or a combination thereof. In some aspects, the amount of sensory modifier employed in a bitterant composition having a bitterant and one or more sensory modifiers alters at least one sensory characteristic, e.g., the combination may have reduced bitterness compared to the bitterant composition without the sensory modifiers.

[0048] The present disclosure provides a sensory modifier comprising one or more caffeoyl-substituted quinic acids, and salts thereof. In various aspects, the caffeoyl-substituted quinic acids comprise an ester derived from the carboxylic acid of caffeic acid and an alcohol of quinic acid. A “caffeoyl-substituted quinic acid” or “caffeoylquinic acid” as the terms are used herein, include monocaffeoylquinic acids and dicaffeoylquinic acids and salts thereof. Monocaffeoylquinic acids comprise an ester derived from a single caffeic acid and a quinic acid (e.g., chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), and cryptochlorogenic acid (4-O-caffeoylquinic acid)). Dicaffeoylquinic acids comprise an ester derived from two caffeic acids and a quinic acid (e.g., 1,3-dicaffeoylquinic acid, 1,4- dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3, 5-di caffeoylquinic acid, and 4,5-dicaffeoylquinic acid)). Thus, the sensory modifier includes both acid forms and salt forms of caffeoyl-substituted quinic acids. Free acid forms of various caffeoyl-substituted quinic acids are shown in Table 1.

Table 1. Structures of various caffeoyl-substituted quinic acids.

[0049] In various aspects, the sensory modifier further comprises one or more of quinic acid, caffeic acid, ferulic acid, sinapic acid, p-coumaric acid, an ester of quinic acid, an ester of caffeic acid, an ester of ferulic acid, an ester of sinapic acid, an ester of p-coumaric acid, an ester of caffeic acid and quinic acid, an ester of caffeic acid and quinic acid comprising a single caffeic acid moiety, an ester of caffeic acid and quinic acid comprising more than one caffeic acid moiety, an ester of ferulic acid and quinic acid, an ester of ferulic acid and quinic acid comprising a single ferulic acid moiety, an ester of ferulic acid and quinic acid comprising more than one ferulic acid moiety, an ester of sinapic acid and quinic acid, an ester of sinapic acid and quinic acid comprising a single sinapic acid moiety, an ester of sinapic acid and quinic acid comprising more than one sinapic acid moiety, an ester of p-coumaric acid and quinic acid, an ester of p-coumaric acid and quinic acid comprising a single p-coumaric acid moiety, an ester of p-coumaric acid and quinic acid comprising more than one p-coumaric acid moiety, a di-ester of quinic acid containing one caffeic acid moiety and one ferulic acid moiety, a caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, a caffeic acid ester of tartaric acid, a caffeic acid ester of tartaric acid containing more than one caffeic acid moieties, and/or isomers thereof, and the corresponding salts.

[0050] In some aspects, the sensory modifier comprises one or more of chlorogenic acid

(5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4-O-caffeoylquinic acid), 1,3-dicaffeoylquinic acid, 1 ,4-dicaffeoylquinic acid, 1,5- dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, 3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 1,3- diferuloylquinic acid, 1,4-diferuloylquinic acid, 1,5-diferuloylquinic acid, 3,4-diferuloylquinic acid, 3,5-diferuloylquinic acid, 4,5-diferuloylquinic acid, rosmarinic acid, caftaric acid

(monocaffeoyltartaric acid), cichoric acid (dicaffeoyltartaric acid) and salts, and/or isomers thereof, and the corresponding salts.

[0051] In some aspects, the sensory modifier consists essentially of one or more compounds selected from the list consisting of chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4-O-caffeoylquinic acid), 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4- dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and any combination thereof, isomers thereof, and the corresponding salts. In various aspects, one or more alcohol of the caffeoyl moiety is replaced with a hydrogen or substituted with an Ci-Cio alkyl (e.g., methyl, ethyl, propyl, etc), Ci-Cio alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, 0- coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4-hydroxycinnamoyl, feruloyl, iso- feruloyl, sinapoyl, galloyl, sulfate, phosphate, or phosphonate. Thus, modified and substituted caffeic acid moieties result in a cinnamic acid, o-coumaroyl, p-coumaric acid, m-coumaric acid, ferulic acid, and the acyl and ester forms thereof. In various aspects, one or more alcohol of the quinic acid moiety is substituted with an C1-C10 alkyl (e.g., methyl, ethyl, propyl, etc), C1-C10 alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4- hydroxy cinnamoyl, feruloyl, iso- feruloyl, sinapoyl, galloyl, sulfate, phosphate, or phosphonate. [0052] The sensory modifier can include one or more of a caffeic ester of 3-(3,4- dihydroxyphenyl)lactic acid, a caffeic acid ester of tartaric acid, a ferulic ester of quinic acid or any other optionally-substituted cinnamoyl ester of quinic acid other than a caffeoylquinic acid. Examples of a ferulic ester of quinic acid includes 3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 1,3-diferuloylquinic acid, 1 ,4-diferuloylquinic acid, 1,5- diferuloylquinic acid, 3,4-diferuloylquinic acid, 3,5-diferuloylquinic acid, 4,5-diferuloylquinic acid, and combinations thereof. An example of a caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid is rosmarinic acid. Examples of a caffeic acid ester of tartaric acid includes cichoric acid (dicaffeoyltartaric acid) and caftaric acid (monocaffeoyltartaric acid) and combinations thereof. [0053] In an alternative aspect, the sensory modifier is a mixture consisting of one or more of a caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, a caffeic acid ester of tartaric acid, a ferulic ester of quinic acid or any other optionally-substituted cinnamoyl ester of quinic acid other than a caffeoylquinic acid. Such sensory modifier also includes salts thereof so as to have a salt fraction and an acid fraction. It is thus further envisaged that each of the various aspects described herein related to caffeoylquinic acid and other sensory modifiers can be equally applicable to this alternative.

[0054] Caffeic acid has the structure:

[0055] Quinic acid has the structure: [0056] The structure provided above is D-(-)-quinic acid and the numbers shown correspond to current IUPAC numbering.

[0057] In various aspects, the sensory modifier can be enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids. The term “enriched” refers to an increase in an amount of one of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids relative to one or more other compounds that are present in the sensory modifier. A sensory modifier that is enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids can modify the sensory attributes of the bitterant composition.

[0058] The sensory modifier enriched for one or more dicaffeoylquinic acids can modify the sensory attributes of a bitterant composition. A sensory modifier that is enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more dicaffeoylquinic acids as a percentage of the total weight of the sensory modifier.

[0059] In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be monocaffeoylquinic acids and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be chlorogenic acid (5-O-caffeoylquinic acid) and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be neochlorogenic acid (3-0- caffeoylquinic acid) and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be cryptochlorogenic acid (4-O-caffeoylquinic acid) and salts thereof.

[0060] In various further aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 1,3 -dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 1,4-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 1,5 -dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 3,4-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 3,5- dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 4,5-dicaffeoylquinic acid and salts thereof.

[0061] The sensory modifier can, for example, have a weight ratio of total monocaffeoylquinic acids and salts to total dicaffeoylquinic acids and salts of 20:1 to 1:20, e.g., from 3:1 to 1:20. In various aspects, the sensory modifier has a weight ratio from 15:1 to 1:15, from 10:1 to 1:10, from 5:1 to 1:5, from 3:1 to 1:3, from 2:1 to 1:2, from 1.5:1 to 1:1.5, from 5:1 to 1:1, from 3:1 to 1:1, from 2:1 to 1:1, from 1.5:1 to 1:1.1, from 1:1 to 1:20, from 1:1 to 1:15, from 1:1 to 1:10, from 1:5 to 1:20, from 1:5 to 1:15, from 1:5 to 1:10, from 1:2 to 1:20, from 1:2 to 1:15, from 1:2 to 1:10, from 1:2 to 1:5, from 1:1 to 1:3, from 1:1 to 1:2, or from 1:1 to 1:1.5 monocaffeoylquinic acid and salts thereof: dicaffeoylquinic acids and salts thereof. In some aspects, the sensory modifier has a greater amount, by weight, of dicaffeoylquinic acids and salts of dicaffeoylquinic acids compared to the amount of monocaffeoylquinic acids and salts of monocaffeoylquinic acids. In various aspects, the sensory modifier has a ratio of about 1:1 of monocaffeoylquinic acid: dicaffeoylquinic acids, including salts thereof.

[0062] The sensory modifier provided herein may contain a portion that is in salt form

(corresponding to a “salt fraction”) and a portion that is in acid form (corresponding to an “acid fraction”). In various aspects, the salt fraction accounts for at least 50 wt% of the total sensory modifier. In various aspects, the sensory modifier comprises a salt fraction and an acid fraction, wherein the salt fraction comprises one or more of a salt of a monocaffeoylquinic acid and a salt of a dicaffeoylquinic acid, wherein the acid fraction comprises one or more of a monocaffeoylquinic acid and a dicaffeoylquinic acid, and wherein the salt fraction comprises at least 50 wt% of the total sensory modifier.

[0063] For example, the salt fraction comprises at least or about 50 wt%, 55 wt%, 60 wt%,

65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, or at least or about 90 wt% of the total sensory modifier. In further aspects, the salt fraction comprises less than or about 60 wt%, 65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, or less than or about 90 wt% of the total sensory modifier. In yet further aspects, the salt fraction comprises 50 wt% to 90 wt%, 50 wt% to 80 wt%, 50 wt% to 75 wt%, 60 wt% to 90 wt%, 60 wt% to 80 wt%, 65 wt% to 80 wt%, or 65 wt% to 75 wt% of the total sensory modifier. Unless otherwise specified the wt% of the salt fraction should be calculated inclusive of the balancing cation species. [0064] In further examples, the acid fraction comprises at least or about 5 wt%, 10 wt%,

15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, or at least or about 45 wt% of the total sensory modifier. In further aspects, the acid fraction comprises less than or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, or less than about 50 wt% of the total sensory modifier. In yet further aspects, the acid fraction comprises 5 wt% to 50 wt%, 10 wt% to 50 wt%, 15 wt% to 50 wt%, 20 wt% to 50 wt%, 5 wt% to 40 wt%, 10 wt% to 40 wt%, 15 wt% to 40 wt%, 20 wt% to 40 wt%, 5 wt% to 35 wt%, 10 wt% to 35 wt%, 15 wt% to 35 wt%, 20 wt% to 35 wt%, 5 wt% to 30 wt%, 10 wt% to 30 wt%, 15 wt% to 30 wt%, 20 wt% to 30 wt%, 5 wt% to 20 wt%, 10 wt% to 20 wt%, 15 wt% to 20 wt%, 5 wt% to 15 wt%, 10 wt% to 15 wt%, or 5 wt% to 10 wt% of the total sensory modifier.

[0065] In various aspects, e.g., in an aqueous solution, the salt form of the total sensory modifier exists in equilibrium with the acid form. For example, a particular salt form molecule can become protonated and thus convert into the acid form and an acid form molecule can be come deprotonated to result in a salt form. After approaching or achieving equilibrium, such interplay will not substantially alter the overall wt% of a given form or fraction of the total sensory modifier. For example, a composition having a salt fraction of 50 wt% or more of the total sensory modifier can maintain the same proportions of salt and acid fractions even though the various compounds might exchange from one fraction to another.

[0066] There are also cases where the equilibrium between salt and acids forms can shift in response to the addition of components to the composition. For example, addition of buffer solution, salts, acid, or base can shift the equilibrium to favor the salt or acid fraction, and thus alter the wt% of the composition.

[0067] In various other aspects, e.g., in a solid composition, the salt form and acid forms can be in a solid state, in which the proportion between salt and acid forms is frozen. It should be understood that, in various aspects, the ratio of the salt fraction to acid fraction in a solid composition, such as a granulated salt composition, can differ from that of a resulting solution to which the solid composition is added. For example, in some aspects, a solid state salt composition will, upon dissolving or disintegrating, result in a solution having a sensory modifier of which at least 50 wt% is in salt form. Effective Amount of Sensory Modifier

[0068] The compositions of the present disclosure comprise a sensory modifier in an amount effective to reduce bitterness and/or enhance a sensory attribute in the compositions described herein relative to an equivalent composition without the sensory modifier.

[0069] As used herein, “off-taste(s)” refer to a taste or flavor profile that is not characteristic or usually associated with a substance or composition as described herein and/or a characteristic taste or flavor associated with a substance or composition that is undesirable. For example, the off-taste may be an undesirable taste such as bitterness, undesirable mouthfeel such as astringency, mouth drying, undesirable flavor such as rancid, cardboard, aftertaste, inconsistent flavor (e.g., a flavor with an uneven onset or intensity, a flavor that may be perceived too early or too late), and the like.

[0070] A sensory panel can be used to determine the magnitude of reduction in bitterness or shifts in its temporal profile, thereby quantifying the amount of sensory modifier effective to reduce bitterness. Sensory panels are a scientific and reproducible method that is essential to the food science industry. A sensory panel involves a group of two or more individual panelists. Panelists are instructed according to industry-recognized practices to avoid the influence of personal subjectivity and strengthen reproducibility. For example, panelists will objectively evaluate sensory attributes of a tested product but will not provide subjective attributes such as personal preference. In various aspects, the sensory panel can be conducted with two, three, four, five, six or more panelists, in which the panelists identify and agree on a lexicon of sensory attributes for a given set of samples. After evaluating a specific sample, the panelists can assign a numerical intensity score for each attribute using an intensity scale. For example, intensity scales can range from 0 to 6 (i.e., 0=not detected, l=trace, 2=slight, 3=moderate, 4=defmite, 5=strong, 6=extreme), 0 to 9 (i.e., 0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=defmite, 7=strong, 8=very strong, 9=extreme), or 0 to 15, where 0 corresponds to the absence of the attribute, while 6, 9, or 15, respectively, corresponds to the upper bound extreme occurrence of the attribute. The panel may use a roundtable consensus approach or the panelists may score and evaluate the sensory attribute(s) individually. Either format can further involve a panel leader who directs the discussion regarding terminology and directs the panel to evaluate particular products and attributes. In other aspects, a trained sensory panel can be utilized to assess specific attributes using descriptive analysis or time intensity methodologies.

[0071] As used herein, “panelist” refers to a highly trained expert taster, such as those commonly used for sensory methodologies such as descriptive analysis, and/or an experienced taster familiar with the sensory attribute(s) being tested. In some aspects, the panelist may be a trained panelist. A trained panelist has undergone training to understand the terms and sensory phenomenon associated with those sensory attributes relevant to the tested product and are aligned on the use of common descriptors for those sensory attributes of interest (i.e., a sensory lexicon). For example, a trained panelist testing a given composition will understand the terms and sensory attributes associated with said composition, e.g., saltiness, sourness, bitterness, astringency, mouthfeel, acidity, and the like. The trained panelist will have been trained against reference samples corresponding to the sensory attributes being tested and thus have calibrated to recognize and quantitatively assess such criteria. In some aspects, the panelist may be an experienced taster. [0072] As used herein, “roundtable consensus approach” refers to the sensory panel assay methodology wherein panelists discus sensory attributes and intensities before mutually agreeing on an intensity score and attribute characterization for the particular sensory attribute(s) being assayed. A sensory panel using a roundtable consensus approach may include 2, 3, 4, 5, 6, or more panelists. Consensus intensity scales can range from 0 to 6 (i.e., 0=not detected, l=trace, 2=slight, 3=moderate, 4=defmite, 5=strong, 6=extreme) or 0 to 9 (i.e., 0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=defmite, 7=strong, 8=very strong, 9=extreme). For a given set of samples, the panelists will identify and agree on a lexicon of sensory attribute, including, if applicable, reference or standardized samples (also referred to as sensory anchors) for a particular sensory attribute. The reference sample(s) used for a given sensory attribute(s) will depend on the samples being assayed and the lexicon of sensory attributes determined by the panel. One of skill in the art will recognize the appropriate lexicon and reference or standard samples necessary for sensory assessment of a given sample(s).

[0073] In some aspects, the samples are scored and evaluated by panelists independently after panelists have agreed upon or been instructed in a lexicon of sensory attributes and intensity scores including, if applicable, assay specific calibration on reference samples (also referred to as sensory anchors) for a particular sensory attribute. Examples of common reference samples are described below. Panelists may evaluate samples in replicate and may be blinded to the samples they are testing. Samples being tested may be provided to the panelists randomly or in a sequential order. In some aspects, samples may be tested by panelists using a randomized balanced sequential order. Scores from individual panelists are then assessed using standard statistical analysis methods to determine an average sensory intensity score. One of skill in the art will recognize the appropriate lexicon and reference or standard samples necessary for sensory assessment of a given sample(s) as well as the appropriate statistical analysis methods. [0074] As used herein, “randomized balanced sequential order” refers to the order in which samples are presented in which the order is randomized but across all panelists all possible orders of the samples will be presented to remove bias for the samples being tested in a particular order. For example, for a randomized balanced sequential order of two samples, there would be an equal likelihood that a given panelist receives sample 1 before sample 2 and sample 2 before sample 1. In an example with three samples (i.e., samples 1, 2, and 3), a randomized balanced sequential order would include an equal likelihood that panelists receiving samples in the following orders: (i) 1, 2, 3; (ii) 1, 3, 2; (iii) 2, 1, 3; (iv) 2, 3, 1; (v) 3, 2, 1; (vi) 3, 1, 2.

[0075] A sensory attribute(s) of a given composition may be evaluated in comparison to one or more reference or anchor samples. For example, sodium chloride solutions can be used by experienced panelists as saltiness anchors to assess the relative intensity of saltiness for a given composition; sucrose solutions can be used by experienced panelists as sweetness anchors to assess the relative intensity of sweetness for a given composition; citric acid solutions can be used by experienced panelists as sourness anchors to assess the relative intensity of sourness for a given composition; coffee solutions can be used by experienced panelists as bitterness anchors to assess the relative intensity of bitterness for a given composition; and monosodium glutamate (MSG) solutions can be used by experienced panelists as umami anchors to assess the relative intensity of umami for a given composition. Experienced panelists can be presented with a solution to assess sensory attributes, e.g., 10-20 mL of a sample. Panelists will dispense approximately 3-4 mL of each solution into their own mouths, disperse the solution by moving their tongues, and record a value for the particular sensory attribute being tested. If multiple solutions are to be tested in a session, the panelists may cleanse their palates with water between samples. For example, a roundtable assessment of saltiness, sweetness, sourness, umami, and the like can assign a scale of 0 to 9 with, e.g., a score of 0 indicating no saltiness and a score of 9 indicating extreme saltiness (0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=defmite, 7=strong, 8=very strong, 9=extreme). Equivalent scales and methodologies can be used for sweet, bitter, sour, and umami sensory attributes.

[0076] As a further example, saltiness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.18% (wt), 0.2% (wt), 0.35% (wt), 0.5% (wt), 0.567% (wt), 0.6% (wt), 0.65% (wt), and 0.7% (wt) sodium chloride solutions in water corresponding to a saltiness intensity value of 2, 2.5, 5, 8.5, 10, 11, 13, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 2.5, and 5 saltiness intensity values). For each test composition, the panelists dispenses approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a saltiness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard sodium chloride solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.18%, 0.2%, 0.35%, 0.5%, 0.567%, 0.6%, 0.65%, and 0.7% sodium chloride solutions ad libitum between tasting test solutions to ensure recorded saltiness intensity values are accurate against the scale of the standard sodium chloride solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Saltiness Intensity Test.”

[0077] Sourness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.035% (wt), 0.05% (wt), 0.07% (wt), 0.15% (wt), and 0.2% (wt) citric acid solutions in water corresponding to a sourness intensity value of 2, 3, 5, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2 and 7 sourness intensity values). For each test composition, the panelists dispenses approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5- 10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a sourness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard citric acid solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.035%, 0.05%, 0.07%, 0.15%, and 0.2% citric acid solutions ad libitum between tasting test solutions to ensure recorded sourness intensity values are accurate against the scale of the standard citric acid solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Sourness Intensity Test.” [0078] Bitterness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.0125% (wt), 0.01875% (wt), 0.025% (wt), 0.031% (wt), 0.07% (wt), and 0.12% (wt) caffeine solutions in water corresponding to a bitterness intensity value of 2, 3, 4, 5, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 3, and 5 bitterness intensity values). For each test composition, the panelists dispenses approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a bitterness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard caffeine solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.0125%, 0.01875%, 0.025%, 0.031%, 0.07%, and 0.12% caffeine solutions ad libitum between tasting test solutions to ensure recorded bitterness intensity values are accurate against the scale of the standard caffeine solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Bitterness Intensity Test.”

[0079] Sweetness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 2% (wt), 5% (wt), 8% (wt), 10% (wt), and 15% (wt) sucrose solutions corresponding to a sweetness intensity value of 2, 5, 8, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 5, and 8 sweetness intensity values). For each test composition, the panelists dispenses approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a sweetness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard sucrose solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 2%, 5%, 8%, 10%, and 15% sucrose solutions ad libitum between tasting test solutions to ensure recorded sweetness intensity values are accurate against the scale of the standard sucrose solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Sweetness Intensity Test.”

[0080] Umami of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.75% (wt) and 0.125% (wt) monosodium glutamate (MSG) solutions corresponding to an umami intensity value of 4 and 6.5, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., adding additional umami solutions if the umami intensity is expected to be appreciably outside of the umami intensity value of 4-6.5). For each test composition, the panelists dispenses approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records an umami intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard MSG solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.075% and 0.125% MSG solutions ad libitum between tasting test solutions to ensure recorded umami intensity values are accurate against the scale of the standard MSG solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Umami Intensity Test.”

[0081] A control sample is typically used as a reference point or for comparison purposes.

For example, a control sample can be used to qualify the effectiveness of a sensory modifier. The control sample can be a composition such as a composition as described herein, but without the presence of the sensory modifier. Other than the sensory modifier, the control sample is otherwise the same, and it should contain the same component(s) and other ingredients at the same relative concentrations. Other standard samples are commonly used in sensory panels, for example standard samples used to evaluate intensity of sensory attributes as outlined above. In other aspects, the control sample may be a modified control sample which contains a different sensory modifier such as a competitor sensory modifier.

[0082] This disclosure is not limited to sensory testing by experienced or trained panelists.

For example, it is possible to utilize untrained and inexperienced panelists. However, in the case of untrained and inexperienced panelists, a greater number of these panelists is usually necessary to provide reproducible results, which will typically focus on subjective attributes such as preference or overall liking. Similarly, untrained and inexperienced panelists may be asked to evaluate relative changes in a given sensory attribute between two samples. For example, if a particular sample is more or less salty, more or less sweet, more or less bitter, etc., than a reference sample.

[0083] An exemplified sensory assay and test criteria for further sensory attributes are described in the Examples provided in this disclosure. Additional description regarding roundtable sensory panels and sensory testing is set forth in PCT/US2018/054743, published April 11, 2019 as WO 2019/071220, which is incorporated by reference herein in its entirety.

[0084] In some aspects, the amount of sensory modifier effective to decrease bitterness can be the amount effective to reduce bitterness intensity by at least 0.5, 1, 1.5, 2, or at least 2.5 units relative to bitterness intensity in an equivalent composition lacking the sensory modifier. The bitterness intensity score is determined by at least three panelists trained in tasting bitter compositions using a roundtable methodology using a scale of 0 to 9, where a score of 0 indicates no bitterness and 9 indicates extreme bitterness intensity (i.e., 0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=defmite, 7=strong, 8=very strong, 9=extreme). In some aspects, the bitterness may be reduced by at least 2, at least 3, or at least 4 units. Similar evaluation processes may be used to score other sensory attributes of the composition described herein. [0085] In some aspects, the amount of sensory modifier effective to decrease bitterness can be the amount effective to reduce bitterness intensity score by at least 0.5, 1, 1.5, 2, or at least 2.5 units relative to bitterness intensity in an equivalent composition lacking the sensory modifier. The bitterness intensity score may be determined as the average bitterness intensity score from at least seven panelists, trained in sensory evaluation, upon randomized balanced sequential order evaluation of samples using a scale of 0 to 15, where a score of 0 indicates no bitterness and 15 indicates extreme bitterness intensity. In some aspects, the bitterness may be reduced by at least 2, at least 3, at least 4 units, at least 5, at least 6, at least 7, or more units.

[0086] The bitterant compositions can have various amounts of sensory modifier. Sensory modifier can be present in the bitterant composition in any amount desired for the particular use. For example, the sensory modifier can be present in a dry bitterant composition at a total concentration from about 0.1% (wt) to about 20.0% (wt), from about 0.5% (wt) to about 15.0% (wt), or from about 1.0% (wt) to about 10.0% (wt). In some aspects, the sensory modifier is 1%- 10% (wt), 2%-8% (wt), or 3%-6% (wt) of the dry bitterant composition. In some aspects, the sensory modifier can be present in a dry bitterant composition at a total concentration of at least 0.5%, 1.0%, 1.5%, 2.0%, 3.0%, 4.0%, 5.0%, 6.0%, 7.0%, 8.0%, 9.0%, or at least 10% by weight of the composition. In some aspects, the sensory modifier is at least 1% (wt), at least 2% (wt), at least 3% (wt), at least 4% (wt), at least 5% (wt), at least 6% (wt), at least 7% (wt), or at least 8% (wt) of the dry bitterant composition. In some aspects, the sensory modifier can be present in a liquid bitterant composition at a concentration from 0.001% (wt) to 1.0% (wt), 0.001% (wt) to 0.5% (wt), 0.005% (wt) to 0.1% (wt), 0.005% (wt) to 0.050% (wt), or 0.005% (wt) to 0.02% (wt). The liquid bitterant composition may contain at least 0.001%, 0.002%, 0.005%, 0.01%, 0.02%, or 0.05% by weight of the sensory modifier. The liquid bitterant composition may include the sensory modifier at a concentration up to 1.0% (wt), 0.5% (wt), 0.25% (wt), 0.2% (wt), 0.1% (wt), or 0.05% (wt).

[0087] The sensory modifier can be present in the bitterant composition at a total concentration such that when added to water or an aqueous solution, the resulting aqueous bitterant composition includes from 0.001% (wt) to 1.0% (wt), 0.001% (wt) to 0.5% (wt), 0.005% (wt) to 0.1% (wt), 0.005% (wt) to 0.050% (wt), or 0.005% (wt) to 0.02% (wt) of the sensory modifier. The bitterant composition may include the sensory modifier at a concentration such that an aqueous bitterant composition made therefor contains of at least 0.001%, 0.002%, 0.005%, 0.01%, 0.02%, or 0.05% by weight of the sensory modifier. The bitterant composition may include the sensory modifier at a concentration such that an aqueous bitterant composition prepared therefrom contains up to 1.0% (wt), 0.5% (wt), 0.25% (wt), 0.2% (wt), 0.1% (wt), or 0.05% (wt) of the sensory modifier.

[0088] The dry bitterant composition can comprise an amount of sensory modifier such that, when the dry bitterant composition is added to an aqueous solution, the sensory modifier is present in the aqueous solution in an amount desired for a particular use. For example, sensory modifier can be present in the aqueous solution at a total concentration from about 1 ppm to about 1000 ppm, or from about 1 ppm to about 2000 ppm. In some aspects, sensory modifier can be present in the aqueous solution at a total concentration from about 100 ppm to about 2000 ppm, about 200 ppm to about 2000 ppm, 300 ppm to about 2000 ppm, 400 ppm to about 2000 ppm, 500 ppm to about 2000 ppm, 600 ppm to about 2000 ppm, 700 ppm to about 2000 ppm, 800 ppm to about 2000 ppm, 900 ppm to about 2000 ppm, or 1000 ppm to about 2000 ppm. In some aspects, sensory modifier can be present in the aqueous solution at a total concentration of or greater than about 10, 100, 200, 300, 400, 500, 600, 700, 800, 900, 1000, 110, 1200, 1300, 1400, 1500, 1600, 1700, 1800, 1900, or 2000 ppm. In various aspects, the sensory modifier can be present in the aqueous solution at a total concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, or 900 ppm to about 1000 ppm. In some aspects, sensory modifier can be present in the aqueous solution at a total concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, sensory modifier can be present in the aqueous solution at a total concentration from about 400 ppm to about 800 ppm.

[0089] The amount of an individual sensory modifier species in the various compositions described herewith can each independently vary. For example, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the dairy substitute composition at a concentration from about 1 ppm to about 1000 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the dairy substitute composition at a concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about 1000 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present at a concentration of or greater than about 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm in the dairy substitute composition. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the met substitute composition at a concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the dairy substitute composition at a concentration from about 400 ppm to about 800 ppm.

Botanical Source of Sensory Modifier

[0090] In various aspects, the sensory modifier can be isolated from botanical sources.

Various botanical sources comprise sensory modifiers and sensory modifiers can be isolated from these botanical sources. Some examples of botanical sources from which sensory modifiers can be isolated include Eucommia ulmoides, honeysuckle, Nicotiana benthamiana, artichoke, globe artichoke, cardoon, Stevia rebaudiana, monkfruit, coffee, coffee beans, green coffee beans, tea, white tea, yellow tea, green tea, oolong tea, black tea, red tea, post-fermented tea, bamboo, heather, sunflower, blueberries, cranberries, bilberries, grouseberries, whortleberry, bngonberry, cowberry, huckleberry, grapes, chicory, eastern purple coneflower, echinacea, Eastern pelbtory- of-the-wall, Upright pelbtory, Lichwort, Greater celandine, Tetterwort, Nipplewort, Swallowwort, Bloodroot, Common nettle, Stinging nettle, Potato, Potato leaves, Eggplant, Aubergine, Tomato, Cherry tomato, Bitter apple, Thom apple, Sweet potato, apple, Peach, Nectarine, Cherry, Sour cherry, Wild cherry, Apricot, Almond, Plum, Prune, Holly, Yerba mate, Mate, Guayusa, Yaupon Holly, Kuding, Guarana, Cocoa, Cocoa bean, Cacao, Cacao bean, Kola nut, Kola tree, Cola nut, Cola tree, Ostrich fern, Oriental ostrich fem, Fiddlehead fern, Shuttlecock fem, Oriental ostrich fern, Asian royal fem, Royal fem, Bracken, Brake, Common bracken, Eagle fem, Eastern brakenfem, Clove, Cinnamon, Indian bay leaf, Nutmeg, Bay laurel, Bay leaf, Basil, Great basil, Saint-Joseph's-wort, Thyme, Sage, Garden sage, Common sage, Culinary sage, Rosemary, Oregano, Wild marjoram, Marjoram, Sweet marjoram, Knotted marjoram, Pot maqoram, Dill, Anise, Star anise, Fennel, Florence fennel, Tarragon, Estragon, Mugwort, Licorice, Liquorice, Soy, Soybean, Soyabean, Soya vean, Wheat, Common wheat, Rice, Canola, Broccoli, Cauliflower, Cabbage, Bok choy, Kale, Collard greens, Brussels sprouts, Kohlrabi, Winter's bark, Elderflower, Assa-Peixe, Greater burdock, Valerian, and Chamomile.

[0091] Some botanical sources may produce sensory modifiers that are enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids. For example, sensory modifiers isolated from yerba mate plant ( Ilex paraguariensis) are enriched for monocaffeoylquinic and dicaffeoylquinic acids. In other aspects, sensory modifiers isolated from yerba mate plant that are enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of a combination of one or more of 1,3 -dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4- dicaffeoylquinic, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof. For example, sensory modifiers isolated from other botanical sources can be enriched for dicaffeoylquinic acids. In other aspects, sensory modifiers isolated from other botanical sources that are enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of a combination of one or more of 1,3 -dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4- dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof. [0092] Sensory modifier may be isolated in a variety of ways. Some suitable processes are disclosed in more detail in U.S. Application No. 16/373,206, filed April 4, 2019 and entitled “Steviol Glycoside Solubility Enhancers,” which was published on July 25, 2019 as US Patent Application Publication No. 2019/0223481; International Application No. PCT/US2018/054691, filed October 5, 2018 and entitled “Steviol Glycoside Solubility Enhancers;” U.S. Provisional Application No. 62/569,279, filed October 6, 2017, and entitled “Steviol Glycoside Solubility Enhancers;” U.S. Application No. 16/374,894, filed April 4, 2019 and entitled “Methods for Making Yerba Mate Composition,” which was published on August 1, 2019 as US Patent Application Publication No. 2019/0231834; International Application No. PCT/US2018/054688, filed October 5, 2018 and entitled “Methods for Making Yerba Mate Composition;” U.S. Provisional Application Serial No. 62/676,722, filed May 25, 2018, and entitled “Methods for Making Yerba Mate Extract Composition;” and International Application No. PCT/US2020/026885 filed April 6, 2020, entitled “Stevia Processing,” and published as WO 2020/210161 on October 15, 2020, each of which is incorporated herein by reference. For example, sensory modifier may be isolated from a botanical source that comprises one or more of monocaffeoylquinic acid, dicaffeoylquinic acid, and salts thereof. For example, yerba mate biomass and stevia biomass can be used to prepare sensory modifier. In one exemplary process, sensory modifier is prepared from commercially obtained comminuted yerba mate biomass. Briefly, yerba mate biomass is suspended in 50% (v/v) ethanol/water, shaken for at least 1 hour, and the resulting mixture filtered to obtain an initial extract. The initial extract is diluted to 35% (v/v) ethanol with water and refiltered. Refiltered permeate is then applied to a column of AMBERLITE® FPA 53 resin that has been equilibrated in 35% (v/v) ethanol/water and the column permeate is discarded. The column is washed with 35% (v/v) ethanol/water and the column permeate is discarded. The column is then eluted with 10% (w/v) FCC grade sodium chloride in 50 % (v/v) ethanol/water and the eluent retained. Nitrogen gas is blown at room temperature over a surface of the eluent to remove ethanol and reduce the eluent to 1/3 of its original volume. The reduced volume eluent is then filtered through a 0.2 pm polyethersulfone filter and then decolored by passing through a 3 kDa molecular weight cutoff membrane. The decolored permeate is retained and desalted by passing through a nanofiltration membrane. The desalted permeate is then freeze-dried to obtain the sensory modifier. This process is also suitable to obtain sensory modifier from stevia biomass and can be adapted to obtain sensory modifier from other botanical sources for example those described above. [0093] In some aspects, the sensory modifier can be a blend of sensory modifier isolated from more than one botanical source.

[0094] Some compounds can adversely impact flavor or aroma of an aqueous solution or bitterant composition. Certain sensory modifiers, such as those prepared from plant extract do not include one or more of the compounds shown in Table 2, or any combination thereof, above the disclosed preferred content levels. All preferred content levels are stated as weight percent on a dry weight basis. Certain commercially desirable solid (dry) sensory modifiers do not include more than the preferred level of any of the compounds listed in Table 2. For those compounds listed that are acids, the compound may be present in acid form and/or in salt form.

Table 2.

[0095] In some aspects, the sensory modifier comprises less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll. [0096] In some aspects, the composition or an aqueous solution prepared by adding the composition described herein to an aqueous solution does not include certain compound above a certain cutoff wt%. For example, the aqueous solution can comprise less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll.

[0097] The present invention can be better understood by reference to the following examples which are offered by way of illustration. The present invention is not limited to the examples given herein.

EXAMPLES

Materials and Methods

[0001] The tested sensory modifier was a mixture of monocaffeoylquinic and dicaffeoylquinic acids and salts prepared from yerba mate and having a ratio of salt fraction to acid fraction of 65:35. For some of the compositions, the sensory modifier was co-spray dried with a steviol glycoside. Table 3 lists the contents and source of various components.

Table 3.

[0002] Evaluations were carried out to characterize the sensory attributes of the compositions including a bitterant in aqueous solution with various amounts of sensory modifier. Sensory attributes of the solutions were tested by a panel of individuals that are experienced in sensory testing. The experienced panelists assessed flavor attributes such as saltiness, acidity, bitterness, sourness, astringency, and mouth drying. Sensory attributes were scored on a scale of 0-9 with 0 indicating no sensory attribute intensity and 9 indicating an extreme sensory attribute intensity (i.e., 0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=defmite, 7=strong, 8=very strong, 9=extreme). In some Examples, a roundtable methodology was used to assess various sensory attributes. To test each composition, the experienced panelists dispensed approximately 2-5 ml of each solution into their own mouths, dispersed the solution by moving their tongues, and individually recorded a sensory attribute scale value. Between tasting solutions, the panelists were able to cleanse their palates with water.

Example 1 - Coffee

[0003] Assays were carried out to characterize sensory attributes of coffee compositions with and without the sensory modifier. The coffee was prepared by using 55 grams of coffee grounds and 12 cups water to brew coffee in a standard drip coffee maker. For compositions comprising the sensory modifier, the sensory modifier was added to the brewed coffee for a total weight of 180g. The coffee composition formulations and sensory attributes from a two-panelist roundtable assessment to scope and establish concentration ranges for further testing are reported in Table 4. The coffee composition formulations and sensory attributes from a more granular five-panelist roundtable assessment are reported in Table 5.

Table 4.

Table 5.

Example 2 - Sweetened Coffee

[0004] Assays were carried out to characterize sensory attributes of coffee compositions with and without the sensory modifier. Bitterness intensity was determined by a panel of five individuals using a roundtable consensus approach. The coffee was prepared by using 55 grams of coffee grounds and 12 cups water to brew coffee in a standard coffee maker. Two packets of stevia sweetener (approximately 2.0g each) were added to 180g of brewed coffee. For compositions comprising the sensory modifier, the sensory modifier was also added to 180g of brewed coffee. The coffee composition formulations and sensory attributes are reported in Table 6

Table 6.

Example 3 - Cold Medicine

[0005] Assays were carried out to characterize sensory attributes of grape flavored cough syrup compositions with and without sensory modifier. Bitterness intensity was determined by a panel of two individuals using a roundtable consensus approach. The cough syrup used was a children’s cough and cold syrup sold under the tradename ROBITUSSIN™ and included the active ingredients dextromethorphan (10 mg), guaifenesin (100 mg), and phenylephrine (5 mg) and inactive ingredients including anhydrous citric acid, artificial flavor, glycerin, propylene glycol, water, sodium benzoate, sodium citrate, sucralose, and pigment. The cough syrup compositions and sensory attributes are reported in Table 7.

Table 7.

Example 4 - Coffee

[0006] Assays were carried out to characterize sensory attributes of coffee compositions with and without chlorogenic acid (“CGA,” CAS 327-97-9) or sensory modifier. Bitterness intensity was determined by two separate two-panelist panels using a roundtable methodology. The coffee was prepared by using 55 grams of coffee grounds and 12 cups water to brew coffee in a standard coffee maker. For compositions comprising the sensory modifier or the chlorogenic acid, the sensory modifier or chlorogenic acid was to the brewed coffee to a total of 200g. The sensory modifier and chlorogenic acid were added as 0.1% (w/w) aqueous solutions. The coffee composition formulations and sensory attributes are reported in Tables 8 and 9.

Table 8.

Table 9.

Examnle 5 - Branched Chain Amino Acids

[0007] Assays were carried out to characterize sensory attributes of branched chain amino acid (BCAA) compositions with and without sensory modifier or CGA. Bitterness intensity was determined by a panel of three individuals using a roundtable consensus approach. The BCAA powder used was a commercially available powdered mixture of leucine, isoleucine, and valine in a ratio of 2:1:1 sold under the trade name Optimum Nutrition BCAA 5000. The BCAA compositions and sensory attributes are reported in Table 10.

Table 10.

Example 6 - Vitamin B

[0008] Assays were carried out to characterize sensory attributes of vitamin compositions with and without sensory modifier or CGA. Bitterness intensity was determined by a panel of three individuals using a roundtable consensus approach. The vitamin premix powder used was a commercially available powdered vitamin B mixture sold under the tradename FORTITECH™ premixes. The powdered vitamin B mixture included thiamine mononitrate, riboflavin, niacinamide, pantothenic acid, pyridoxine HC1, cyanocobalamin, folic acid, and maltodextrin. The vitamin B mixture compositions and sensory attributes are reported in Table 11.

Table 11.

Example 7 - Whey Protein Hydrolysates

[0009] Assays were carried out to characterize the sensory attributes of whey protein hydrolysate solutions. Bitterness, astringency, and diary flavor scores were determined by a panel of three individuals using a roundtable consensus approach. Panelists were experienced in sensory testing. Whey protein hydrolysate solutions were prepared as outlined in Table 12. To prepare the whey protein hydrolysate solutions, the whey protein hydrolysate, and optionally the sensory modifier, were dissolved in water. Sensory attributes of the samples are outlined in Table 13.

Table 12.

Table 13.

Example 8 - Functional Water Compositions

[0010] Assays were carried out to characterize the sensory attributes, including sweet taste, bitter taste, sour taste, and vitamin flavor, of functional water compositions described in Table 14. To prepare the functional water compositions, the steviol glycoside sweetener was added to the water heated to 60 °C and the combination was stirred till dissolved. Next, the monocalcium phosphate was added and stirred till dissolved, followed by the zinc bisglycinate then the magnesium sulfate at which time the solution was stirred until dissolved. Finally, the vitamin B mix and ascorbic acid, followed by the remaining acids and salts, were added and stirred until dissolved. For samples that contained the sensory modifier, the sensory modifier was added together with the steviol glycoside sweetener to ambient temperature water.

Table 14.

[0011] All sensory attributes were scored on a scale of 1-15, with 1 indicated no intensity and 15 indicating strong intensity. Prior to the assays, 10 highly trained and experienced external taste panelists received training on standardized samples (sucrose solutions as sweet standards, citric acid solutions as sour standards, caffeine solutions as bitter standards, and an Enfamil™ Poly- Vi_Sol Multivitamin with iron solution as a vitamin flavor standard) using the 1-15 scale. The attribute identities used for each of the sensory attributes tested are outlined in Tables 15 and 16. For the sensory attribute assays, the 11 panelists were given a 45 minute break in between samples and provided with filtered water and saltine crackers only during breaks. All samples were evaluated in a randomized balanced sequential order, one at a time. Panelists were given approximately 2 oz of the functional water compositions for the assay and each sample was analyzed in duplicate. Each sensory attribute for each sample was scored individually by panelists and score were evaluated using standard statistical analysis. Sensory attribute assay results are provided in Tables 17 and 18.

Table 15.

Table 16.

Table 17. Table 18.

* Means followed by different letters are significantly different from each other at p < 0.05.

[0012] The functional water sample 8.2, which included 0.025% of the sensory modifier, scored significantly lower for bitter and sour tastes and vitamin flavor than sample 8.1 which did not include the sensory modifier. Likewise, sample 8.2 scored significantly lower for bitter linger, sour onset, and vitamin linger while scoring significantly higher for sweet and bitter onset.