阅读说明：本技术 低钠食品 (Low sodium food ) 是由 B·H·范伦格里奇 O·格鲁伊斯 J·汉斯 L·O·豪斯泰特 A·霍彻伊默 M·克罗恩 于 2014-02-07 设计创作，主要内容包括：具有不同结构的天然衍生的化合物引起咸度感或增强盐的咸度感,或作用于一个或多个钠通道。食品可以包括这种天然衍生的化合物,其可用于降低钠含量,同时赋予相似水平的咸度。(Naturally derived compounds with different structures cause or enhance the saltiness sensation of a salt, or act on one or more sodium channels. Food products may include such naturally derived compounds, which may be used to reduce sodium content while imparting similar levels of saltiness.)

1. A food product, comprising:

a first component;

a salt imparting a salty taste; and

a compound having the structure:

wherein

R¹Is H or C₁-C₁₀An alkyl group;

R²is H or C₁-C₃An alkyl group;

x is CHOR³Or C ═ O;

R³is H, C₁-C₃Alkyl or

R⁴Is H or C₁-C₃An alkyl group;

y is CR⁵CH or CHR⁵-CH₂；

R⁵Is H, OH, -OCH₃、–OCH₂CH₃、–O–OCH₂CH₂CH₃OrAnd

R⁶is H or C₁-C₃An alkyl group, a carboxyl group,

wherein the compound of formula A is present in the food product in an amount sufficient to enhance the saltiness sensation of the food product, and

wherein the compound of formula a is isolated or purified prior to inclusion in the food product.

2. The food product of claim 1, wherein R¹Is C₂-C₈An alkyl group.

3. The food product of claim 1 or 2, wherein R²Is H.

4. A food product according to any one of claims 1 to 3 wherein X is C ═ O orWherein R is⁴Is CH₃。

5. A food product as claimed in any one of claims 1 to 4 wherein Y is CR⁵Is CH and R⁵Is H.

6. A food product according to any one of claims 1 to 4 wherein Y is CHR⁵-CH₂And R is⁵Is OH or-OCH₃。

7. The food product of any one of claims 1-6, wherein R⁶Is CH₃。

8. The food product of claim 1, wherein the compound of formula a is one of the following:

9. the food product of claim 1, wherein the compound of formula a is compound 1.

10. The food product of claim 1, wherein the compound of formula a is compound 2.

11. The food product of claim 1, wherein the compound of formula a is compound 3.

12. The food product of claim 1, wherein the compound of formula a is compound 4.

13. The food product of claim 1, wherein the compound of formula a is compound 5.

14. The food product of claim 1, wherein the compound of formula a is compound 6.

15. The food product of claim 1, wherein the compound of formula a is compound 7.

16. The food product of claim 1, wherein the compound of formula a is compound 8.

17. The food product of claim 1, wherein the compound of formula a is compound 9.

18. The food product according to any one of claims 1-17, wherein the compound of formula a is present in the food product at 0.01-2 wt%.

Technical Field

The present disclosure relates generally, inter alia, to food products having compounds that alter or enhance the taste of the food product, e.g., the saltiness of the food product.

Background

Common salt sodium chloride is the prototype compound that causes saltiness. However, efforts to reduce sodium consumption have led researchers to find suitable alternatives to sodium chloride or to reduce the level of sodium chloride without sacrificing saltiness.

The salt can cause a combination of taste, including sweetness, bitterness, sourness, umami, and saltiness sensory components. It is believed that the cation of the salt imparts the organoleptic flavor component, while the anion, in addition to promoting its own flavor, also alters the perception of the cationic flavor. For example, sodium and lithium are believed to impart only a salty taste, while potassium and other alkaline earth cations produce a salty and bitter taste. Among the anions commonly found in food products, chloride is believed to be the least inhibitory to salty taste, while citrate is the more inhibitory.

Many efforts have been made to provide a salty composition as a substitute for table salt which will provide the same or similar flavouring effect and which essentially consists of a low amount of sodium chloride. For this reason, potassium chloride, ammonium chloride and similar compounds have been suggested. The use of these salts and combinations of these salts is far from desirable taste. None of them, alone or in combination, positively affects the other taste categories and tastes the same as sodium chloride. Each individually having an unpleasant taste, as do mixtures of these salts. For example, potassium chloride has a strong aftertaste for most people characterized by a "bitter taste". Ammonium chloride also has a bitter aftertaste.

Brief description of the invention

The present disclosure describes, among other things, compounds that elicit or enhance the perception of salty taste, or another taste associated with the consumption of sodium chloride or other salts, or compounds that interact with receptors or ion channels associated with the perception of salty taste, or another compound taste associated with the consumption of sodium chloride or other salts. In an embodiment, the compound is an ingredient used as a naturally derived flavor compound in a food product to induce or enhance saltiness. In an embodiment, the food product comprises a lower than normal amount of sodium.

As described herein, a number of derivative compounds were screened for their ability to modulate sodium channel activity in vitro. Many of the identified compounds were found to enhance the saltiness of compositions comprising sodium chloride.

One or more embodiments of the compounds, compositions, foods, or methods described herein provide one or more advantages over existing compounds, compositions, foods, or methods. For example, a food product comprising one or more flavoring or salty taste modulating compounds described herein has a lower sodium content than a food product that does not comprise such flavoring or salty compounds, while imparting a similar level of saltiness. This and other advantages will be readily understood by the following detailed description.