Hydroxy- and methoxy-substituted flavones and their use
AssigneeFirmenich SA
InventorsWen-Juan Xiang, Dan-Ting Yin, Wen-Ting Zhu
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Abstract
The present disclosure generally provides uses of certain mixed hydroxy- and methoxy-substituted flavones (HMFs) to reduce bitterness, astringency, or sourness, or to enhance sweetness of a ingestible composition, such as a flavored food or beverage product. In some embodiments, the disclosure provides uses of the HMFs disclosed herein to reduce the unpleasant taste of limonin, nomelin, or naringin, which can be present at elevated levels in certain citrus products.
Claims8
A method of enhancing a sweet taste, reducing a bitter taste, reducing a sour taste, or reducing an astringent taste, of an ingestible composition, the method comprising introducing to the ingestible composition a flavor-modifying compound, wherein the flavor-modifying compound is selected from the group consisting of:
- 4′-hydroxy-5,6,7,3′-tetramethoxyflavone;
- 4′-hydroxy-3,5,6,7,3′-pentamethoxyflavone;
- 4′-hydroxy-5,6,7-trimethoxyflavone;
- 4′-hydroxy-3,5,6,7,8,3′-hexamethoxyflavone;
- 4′-hydroxy-5,6,7,8-tetramethoxyflavone;
- 3′-hydroxy-3,5,6,7,4′-pentamethoxyflavone;
- 3′-hydroxy-3,5,6,7,8,4′-hexamethoxyflavone;
- any comestibly acceptable salts of the foregoing;
- and
- any combination thereof.
Dependencies are inferred from the claim text.