Method of altering and improving taste characteristics of edible consumables with monomeric or oligomeric polyphenolic compounds

A method of modifying aromatics, blendedness, creaminess, mouthfeel, fullness, saltiness sourness, bitterness, onset of a flavor perception or alcohol perception in a prepared compound food or beverage, by incorporating therein from about 0.0001% to about 0.10% by weight of a polyphenolic material isolated from a grape material.

A method of modifying of aromatics in a prepared compound food or beverage by incorporating therein from about 0.0001% to about 0.10% by weight of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.

A method of modifying blendedness in a prepared compound food or beverage by incorporating therein from about 0.0001% to about 0.10% by weight of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.

A method of modifying of mouthfeel in a prepared compound food or beverage by incorporating therein from about 0.0001% to about 0.10% by weight of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.

A method of modifying creaminess in a prepared compound food or beverage by incorporating therein from about 0.0001% to about 0.10% by weight of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.

A method of modifying of fullness in a prepared compound food or beverage by incorporating therein from about 0.0001% to about 0.10% by weight of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.

A method of modifying of saltiness in a prepared compound food or beverage by incorporating therein from about 0.0001% to about 0.10% by weight of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.

A method of modifying of sourness in a prepared compound food or beverage by incorporating therein from about 0.0001% to about 0.10% by weight of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.

A method of modifying of bitterness in a prepared compound food or beverage by incorporating therein from about 0.0001% to about 0.10% by weight of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.

A method of modifying of the initial onset of flavor perception in a prepared compound food or beverage by incorporating therein from about 0.0001% to about 0.10% by weight of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.

A method of modifying of alcohol perception in a high alcohol-content beverage, a low alcohol-content beverage or a flavored wine by incorporating therein from about 0.0001% to about 0.10% by weight of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.

A method of modifying smoothness in a high alcohol-content beverage by incorporating therein from about 0.0001% to about 0.10% by weight of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.

A method of modifying of alcohol perception, blendedness, smoothness, fullness or mouthfeel in a low alcohol-content beverage or a flavored wine by incorporating therein from about 0.0001% to about 0.10% by weight of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.

A method of modifying of blendedness, smoothness, fullness or mouthfeel in a low fat food or a fat-free food by incorporating therein from about 0.0001% to about 0.10% by weight of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.