Title of Invention	" A FLAVOURING COMPOSITION AND A PROCESS FOR PREPARING THE SAME THEREOF "
Abstract	The present invention in a first aspect relates to taste improvement of foodstjuffe, beverages, pharmaceutics, tobacco products and oral care products, using a sijbstjance according to formula (1) or formula (II), or edible salts thereof: R"-CR7(OR4)-CO-^R2-CR8R3-X-OR5 (I); R6-CR7(OR4)-CO-Az (II). It was found that substances represented by formula (I) and/or formula (II) are capable of modulating and complementing the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. Typical examples of flavour improving substances according to the present invention include N-laptoyl emanolamine, N-lactoyl ethanolamine phosphate, N-&agr;-hydroxy-but4noyl ethanolamine, N-lactoyl diethanolamine, N-lactoyl-2-amino-l,3-propanedjio\|,; N-lactoyl-3-amino-l, 2-propanediol, N-lactoyl-3-amino-l-propanol, N-gluconyl-2-amino-1, 3-propanediol, N-gluconyl-3-amino-l, 2-propanediol, N-mannonyl ethanolajJiinp, N-glycolyl ethanolamine, 2-hydroxyethyl-N-tartaramide, 2-hydroxyethyl-N-malamj(jle, 2-hydroxyethyl-N-citramide and N-gluconyl-Az.

Title of Invention

" A FLAVOURING COMPOSITION AND A PROCESS FOR PREPARING THE SAME THEREOF "

Abstract

The present invention in a first aspect relates to taste improvement of foodstjuffe, beverages, pharmaceutics, tobacco products and oral care products, using a sijbstjance according to formula (1) or formula (II), or edible salts thereof: R"-CR7(OR4)-CO-^R2-CR8R3-X-OR5 (I); R6-CR7(OR4)-CO-Az (II). It was found that substances represented by formula (I) and/or formula (II) are capable of modulating and complementing the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. Typical examples of flavour improving substances according to the present invention include N-laptoyl emanolamine, N-lactoyl ethanolamine phosphate, N-&agr;-hydroxy-but4noyl ethanolamine, N-lactoyl diethanolamine, N-lactoyl-2-amino-l,3-propanedjio|,; N-lactoyl-3-amino-l, 2-propanediol, N-lactoyl-3-amino-l-propanol, N-gluconyl-2-amino-1, 3-propanediol, N-gluconyl-3-amino-l, 2-propanediol, N-mannonyl ethanolajJiinp, N-glycolyl ethanolamine, 2-hydroxyethyl-N-tartaramide, 2-hydroxyethyl-N-malamj(jle, 2-hydroxyethyl-N-citramide and N-gluconyl-Az.

Full Text	Field of the Invention The present invention concerns taste improvement in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. More particularly, the; present invention provides flavour compositions that can be used to confer a fuller and richer teste to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. The flavour compositions according to the invention are characterised by the presence of one lor more substances that are capable of modulating and complementing the impact of othef flavour imparting substances. The present invention also encompasses the use of the aforementioned taste improving substances for improving the taste of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, as well as to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products containing these substances. BackgroMd of the iBve»tiott "Umami" is a term commonly used to describe the taste impact of L-glutaniate salts and certain nucleotides. Umami is the main taste in the Japanese stock called "dash?1, and in bouillon and other stocks. Glutamic acid is an important constituent of food proteins (plant and animal) such as those abundantly found in foods such as meat, poultry, seafood and vegetables. Two nucleotides that contribute most to the umami taste, GMP (guanosine monophosphate) and IMP (inosine monophosphate) are also present in many foods. By themselves these nucleotides do not typically give as powerful a flavour result as MSG (monosodium glutamate). However, due to a synergistic interaction with MSG, a pronounced enhancing effect can be observed if these nucleotides are used in combination with MSG. The umami taste has characteristic qualities that differentiate it from other tastes. It has been convincingly shown that umami represents the fifth taste, in addition to the other four basic tastes sweet, acid, salt and bitter. The most common descriptors that are used to describe the umami taste include "savoury", "meaty" and "broth-like". "Umami" is literally translated as "delicious". There is a need for taste modulating systems that do not impart or enhance the typical savoury flavour notes in the way MSG does. As alternatives to MSG and S'-nucleotides, other molecules have been proposed as (umami-like) taste modulating substances: Organic acids like tartaric and succinic acid have been reported to exhibit taste enhancing properties (Ney [1971] Z. Lebensm. Unters. Forsch. 146: 141; Velisek et aj. [1978] Nahrung 22: 735). Taste modulating properties have also been attributed to certain di* to octa-peptides (Yamasaki and Maekawa [1978] Agric. Biol. Chem. 42: 1761; Noguchi et a], [1975] J. Agric. Food Chem. 23: 49). WO 97/04667 discloses tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue as well as N-lactoyl-X substances, wherein X represents an amino acid residue, as flavouring ingredients to impart savoury taste and increase the mouthfeel of foodstuffs. It is also disclosed that these peptides and derivatives can partly mimic organoleptic features of MSG EP-A 1 252 825 discloses flavouring compositions for imparting umami taste to food products comprising substances that are finned by the reaction of tne primary or secondary amino group of an amino acid, peptide or protein with the carbonyl group of a reducing sugar. According to this document the most preferred substances are those wherein the amino acid residue is selected from glutamic acid or aspartic acid and the sugar residue is selected from fructose, glucose, maltose, lactose, galactose, rhamnose, xylose and mannose. EP-A 1 356 744 discloses flavouring compositions containing N-acetylglycine and the use thereof for imparting umami taste to foodstuffs. As described above umami taste and umami imparting substances contribute to the flavour of foodstuffs, especially in the savoury range. In sweet and beverage products, further examples of the importance of the gustative dimension of flavourings have been reported. These examples include taste attributes such as bitterness, tingling and cooling-freshness. Bitterness is an essential aspect of some food flavours, among which chocolate taste. Purine alkaloids, like theobromine and caffeine, as well as amino acids and peptides have been known for a long time as bitter compounds. In British patent no. GB 1420909 it is disclosed that the bitter flavour of cocoa can be reproduced using a combination of a purina alkaloid and an amino acid or an oligopeptide which 'produces a surpringly moire natural simultaneously bitter and astringent flavour note than either of these types of substances alone. Menthol, an important constituent of peppermint oil, has a strong impact on flavoured products not only because of its mint smell but also because it imparts a cooling and fresh taste. Next to mint flavoured products, it has been suggested to employ menthol in ofhet types of flavour to impart a cool taste. US patent application no. US2005013846 for example discloses how menthol and derivatives thereof can be used as flavouring in water continuous spreadable acidified food products to obtain table spreads exhibiting a fresh, cool taste impression. Similarly, cinnamic aldehyde and eugenol, constituents of cinnamon oil, aife used in flavouring composition for confectionary products, not only for their smell but also because they impart a warm and tingling taste. The oral pungency of cinnamic aldehyde was described as burning and tingling by Cliff M and Heymann H [ Journal of Sensory Studies 7 (1992)279-290]. According to the same authors eugenol exhibits a long-lasting nuaofaa^ effect Cinnamon oil has been proposed as a taste improving flavouring. International patent application no. WO9006689 discloses that cinnamon oil, among other spice extracts, added to a minty flavour formulation, can be used to improve Ihe kng-lastiBg flavour of chewmg-guflau Document no. EP1473287 discloses a range of alcjfidknanudes which can fee used within flavouring composition to augment or impart flavour character such as fruity, umami taste, long-lasting taste, pungency, tingling, bitterness, fatty mouthfeel, freshness. Tingling effect was, among other applications, demonstrated on chewing gum prepared using N isobutyl E2, Z6-nonadienamide. Although a lot of work has been focused on finding taste improving substances that are capable of imparting new exciting taste attributes, there still is a need for new taste improving substances, and in particular for taste improving substances with taste modulating properties that are suitable for use in both savoury and non-savoury applications. The flavour composition of instant inventions comprising a compound of formula (I) and/or edible salts thereof are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics, tobacco products and is a synergistic composition and exhibits surprising results. Summary of the invention The present inventors have surprisingly found that substances represented by the following formulae (I) and (II) can be used advantageously to improve the taste of foodstuffs, beverages, pharmaceutics., tobacco products and oral care products: R'-CR7(OR4)-CO-NR2-CR8R3-X-OR5 (I) R6-CR7(OR4)-CO-Az (II) The present inventors found that the taste improving substances according to the present invention are particularly useful in a wide variety of applications including savoury food, non-savoury food, such as dairy, beverages and confectionery, as well as pharmaceutics, tobacco products and oral care products. Therefore, the present invention relates to flavour compositions^ foodstuffs, beverages, pharmaceutics, tobacco products and oral cane products, comprising at least one substance according to formula (I) and/or at least one substance according to formula (II). WO 92/06601 discloses certain amide based, non-caloric sugar substitutes derived from sugar carboxyh'c acids and ammo alcohols, which possess similar physical rheologjcal and colligative properties to sucrose. These substances may be used as sugar substitutes for formulated foods such as confectioneries, beverages, bakery products and the like, in order to simulate the structure, texture, freezing point depression, moisture retention, density^ water solubility, solution viscosity properties, stability, non-reactivity and appearance characteristics of sucrose. Optionally these sugar substitutes may be used in combination with a high potency (artificial) sweetener, typical proportions thereof ranging from about 0.2 to 2.0 parts of sweetener per 100 parts of the sugar substitute. WO 92/06601 discloses a foodstuff (yellow cake) comprising 28.3 wt% of the sugar substitute. Furthermore, the present invention relates to the use of the substances according to formula (I) or formula (II) for improving the taste of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, and to a process for improving the taste of the latter products. The taste improving substances according to the present invention can be applied advantageously to impart desirable taste attributes to the aforementioned products. In addition, the present taste improving substances are capable of modulating the taste impact of other flavour ingredients contained within these same products, thereby improving the overall flavour quality of these products. Detailed description of the invention Accordingly, the present invention in a first aspect relates to the use for improving the taste of foodstuffs, beverages, pharmaceutics, tobacco products or oral care products of a substance according to formula (I) or formula (II), or edible salts thereof: R!-CR7(OR4)-CO-NR2-CR8R3-X-OR5 (I) R6-CR7(OR4)-CO-Az (II) wherein: X represents a covalent bond; Ci-C5 aBtyl or Cj-Cs alkenyl, each optionally substituted with 1 -4 substituents selected from hydroxyl, Ci-Ca alky! and Ct-Cs alkenyl; R! and R7 independently represent hydrogen; or Ci-C8 alkyl, C2-Cg alkenyl or CyCg cycloalkyl, each optionally substituted with 1-8 substituents selected from hydroxyl, oxo, Ci-C3 alkyl; C2-C3 alkenyl and CrC3 carboxyl; R2 represents hydrogen; or Ci-Ce alkyl, Ca-Cs alkenyl, Cs-Cg cycloalkyl, Ca-Cg cycloalkenyl or CrC6 acyl, each optionally substituted with 1-6 substituents selected from hydroxyl, A-Ca alkyl and C2-C3 alkenyl; R3 and R8 independently represent hydrogen; hydroxyl; or CrC8 alkyl, C2-Cg alkenyl, or C3-Cg cycloalkyl, each optionally substituted with 1-8 substituents selected from hydroxyl, Ci-Cs alkyl and C2-C3 alkenyl; R4 represents hydrogen, Ci-C3 acyl or Ci-Ca alkyl; R5 represents hydrogen, CrC3 acyl, Ci-Cs alkyl, a phosphate group selected from mono-, di-and triphosphate or a C2-C5 carboxyacyl, optionally further substituted with 1-3 substituents selected from hydroxyl, oxo, Ci-C3 carboxyl; R6 represents C2-C6 alkyl or C4-C6 cycloalkyl, each optionally substituted with 1-6 hydroxyl groups and each optionally substituted with 1-4 substituents selected from Ci-Cs alkyl and C{-C3 carboxyl; and Az represents an amino acid residue, and the CO-Az bond represents an amide bond; provided that R'-CR7(OR4)-CO- does not represent a hexose or heptose sugar acid residue comprising more than 4 hydroxyl groups. More preferably, in said formulas X represents Ci-C5 alkyl, C2-Cs alkeniyl, each optionally substituted with 1-4 hydroxyl groups; R1 and R7 independently represent hydrogen; or Ci-C5 alkyl or C2-C5 alkenyl, each substituted with 1-5 substituents selected from hydroxyl, oxo and CrC3 carboxyl; R2 represents hydrogen; or Ci-Cs alkyl, Ca-Ce alkenyl or CrQ acyl, each substituted with 1-6 hydroxyl groups; R3 and R8 independently represent hydrogen, hydroxyl or CrC8 alkyl or Ci-C8 alkenyl, each substituted with 1-8 hydroxyl groups; R4 represents hydrogen; R5 represents hydrogen, a phosphate group selected from mono-, di-, and triphosphate or a C2-Cs carboxyacyl, optionally further substituted with 1-3 substituents selected from hydroxyl, oxo, C\-C^ carboxyl; R6 represents Ca-Cs alkyl substituted with 1-5 substituents selected from hydroxyl and Ci-C3 carboxyl; and AZ represents a proteogenic aminoacid;. The present inventors have found that the substances defined here above are very useful ingredients which, particularly in the presence of other flavouring substances, are capable of imparting highly appreciated taste sensations to the products in which they are incorporated, specifically "roundness", "fullness", "substance", "transparency", "continuity", "tingling", "numbing", "bitter" and/or "metallic". Because of this, the present taste improving substances can be employed to improve the taste (including "mouthfeel") of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. The taste improving substances of the present invention as such are capable of imparting highly desirable taste attributes. In addition, it has been found that the taste modulating substances according to the invention are capable of complementing and modulating the sensory impact of other flavouring substances contained in the aforementioned products, including complementing and modulating 'salty taste impact', 'acidic taste impact' and/or 'bitterness'. Throughout this document the terms "taste" and "flavour" are used interchangeably to describe the sensory impact that is perceived via the mouth, especially the tongue, and the olfactory epithelium in the nasal cavity. The term "taste modulating" as used herein refers to the capability of a composition or substance to alter the taste impact of other, flavour imparting, substances present within the same product, with the proviso that this change in taste impact is not caused by the flavour contribution of said composition or substance per se, but instead that it mainly results from the combined effect of on the one hand the taste modulating composition or substance and on the other hand the other flavour imparting substances. The present substances combine the capability of modulating the taste of other flavour substances with a taste contribution of their own. The favourable impact of the present taste improving substances is believed to be the result of the combination of these two effects. Because the taste improving substances according to the invention are not particularly volatile, they do not produce a strong aroina impact, even though they can affect the aroma impact of other flavour substances. Here the term "aroma" refers to the aspect of taste that is perceived through the olfactory epithelium. Because of the low volatility of the present taste improving substances it is believed that the advantageous properties of these substances are somehow associated with the impact that these substances have on the sensory receptors located within the mouth. It was found that particularly satisfying results can be obtained with taste improving substances according to formula (I) and/or formula (O) wherein X represents a Q-C-4 alky! or €2-04 alkenyl chain, each optionally substituted with 1-2 substituents selected from hydroxyl and Ci-Cz alkvl. More preferably, X represents a Ci-Ca alkyl chain, optionally substituted with hydroxyl or methyl. Even more preferably, X represents a C]-Cj alkyl chain, most preferably it represents methylene. According to another preferred embodiment, R1 represents C2-Cg alkyl or Cn-Ca cycloalkyl, each substituted with 1-6 hydroxyl groups and/or 1-3 carboxyl groups. Even more preferably, R1 represents C2-C6 alkyl, substituted with 2-6 hydroxyl groups. Mo$t preferably, Rl represents C3-C5 alkyl, substituted with 3-5 hydroxyl groups. Even more preferably in formula (I) and/or formula (II) R1 represents Ca-Cs alkyl wherein each carbon atom is substituted with a hydroxyl group and R7 represents hydrogen. Alternatively, R1 and R7 independently represent hydrogen or Ci-C4 alkyl optionally substituted with 1-5 substituents selected from hydroxyl and oxo, even more preferably R1 represents hydrogen, methyl, -CHj-COOH, or -CHOH-COOH and R7 represents! hydrogen or -CHa-COOH, such that the taste improving substances comprise primary amine derivatives of organic food acids, preferably organic food acids selected from lactic acid, male acid, citric acid, glycolic acid and tartaric acid, more preferably tartaric acid and lactic acid. In still another preferred embodiment R1 represents Q-C4 alkyl, more preferably C\~ C2 alkyl, most preferably methyl. In the aforementioned formula (I) R2 preferably represents hydrogen or Ci-C most preferably hydrogen. Likewise, R3 preferably represents hydrogen or C(-C3 alkjyl, most preferably it represents hydrogen. Alternatively, it is preferred that R2 represents Ci-C alkyl substituted with 1-3 hydroxyl groups, more preferably R2 represents 2-hydroxyethyl. In a particularly preferred embodiment R2 represents 2-hydroxyethyl, X represents methyl and R3 and R8 represent hydrogen, such that the taste improving substances comprise one or more ofrhydroxy carboxylic acid derivatives of diethanolamine. In still another equally preferred embodiment R2, R1, R7 and R4 are chosen su According to still another preferred embodiment of the invention X represents 1 Q • methylene, -CHOH-CHz, or ethylene and R and R independently represent methyl, hydroxymethyl or hydrogen. In an even more preferred embodiment R3, R8 and X together comprise 2 carbon atoms such thai the taste improving substances comprise a-bydroxy carboxylic acid derivatives of amino-propanols and ammo-propanediots. In formula (I), R4 preferably represents hydrogen and R5 preferably represents hydrogen, Cj-Ca acyl, Cj-Cj aflcvl or a phosphate group selected from mono-, di- and triphosphate, more preferably hydrogen or a phosphate group as defined above. It was found that taste improving substances according to the present invention wherein R5 represents a substituent that is easily deprotonated in aqueous media provide particularly satisfying results. Hence, according to an alternative embodiment R5 represents a C2-Cs carboxyacyl, optionally substituted with optionally further substituted with 1-3 substituents selected from hydroxyl, oxo, Ci-Ca carboxyl, such that monoesters of jdi and tri-carboxylic acids are provided, preferably di- or tricarboxylic acids selected froijn fumaric acid, tartaric acid, malic acid, citric acid, and aconitic acid. In formula (II) R5 preferably represents a Ca-Ce alkyl, substituted with 2-6 hydroxyl groups. More preferably, R6 represents Ca-Cs alkyl, substituted with 3-5 hydiroxjyl groups. Most preferably R6 represents CH2OH-(CHOH)q> wherein q =2,3 or 4, preferably 3. In another preferred embodiment, R7 and/or R8 represent hydrogen. Most preferably, both R7 and R8 represent hydrogen. In yet another preferred embodiment R1-CR7(OR4)-CO- does not represent a hexose or heptose sugar acid residue. The amino acid residue in the substance according to formula (H) is preferably a residue of an amino acid selected from the group consisting of glycine, alanine, metbidnine, proline, cysteine, tyrosine, asparagine, aspartic acid, glutamic acid, lysine, ajgjniine and histidine, even more preferably the amino acid residue is selected from glycine, asparagines, aspartic acid and lysine. Hence, according to a particularly preferred embodiment a flavour composition is provided comprising at least 0.1 wt.% of flavouring substances ad between 0.001 and 80 wt% of one or more taste improving substances according to formula (I) and/or formula (ij) and/or edible salts thereof, wherein X represents Ci-C2 alkyl, optionally substituted with a hydroxyl group; R1 and R7 independently represent hydrogen or Ci-Cs alkyl substituted with 1-5 fsubstituents selected from hydroxyl, oxo and Ci-Cs carboxyl; R represents hydrogejn; or Q-Cs alkyl, €2-05 alkenyl or Ci-Ce acyl, each optionally substituted with 1-6 hydroxiyj groups; R3 and R8 independently represent hydrogen or Ci-alkyl optionally substituted with a hydroxyl group; R4 represents hydrogen; R5 represents hydrogen, a phosphate group selected from mono-, di-, and triphosphate or a CyCs carboxyacyl optionally farther substituted with 1-3 substituents selected from hydroxyi, oxo, Ct-Cs carboxyl; and R& represents 9 proteogenic amino acid residue; with the provisio that R'-CR^ORVCO- does not represents a hexose or heptose sugar acid residue. According to an even more preferred embodiment, the present taste ijrnptoving substances comprise derivatives of sugar acids, preferably aldonic acids, and jua amine selected from diethanolamine, proteogenic amino acids, amino-propanols and amino-propanediols; derivatives of an organic o-hydroxy carboxylic food acid and an aminle selected from ethanolamine, diethanolamine, amino-propanols and amino-propanediolsj edible salts thereof, phosphate esters thereof and di-and tri-carboxylic monoesters thereof. In an even more preferred embodiment the present taste improving substances are selected from the group consisting of N-lactoyl ethanolamine, N-Lactoyl ethanolamine phosphate, N-a-hydroxy-butanoyl ethanolamine, N-o-hydroxy-butanoyl etiatoolamine phosphate, N-lactoyl diethanolamine, N-lactoyl-2-amino-l,3-propanediol, N-lactoyI-3amino-1,2-propanediol, N-lactoyl-3-amino-l-propanol, N-gluconyl-2-amino-l,3-propanJBdjol, N-gluconyl-3-amino-l,2-propanediol, N-mannonyl ethanolamine, N-glycolyl ethanolamine, 2-hydroxyethyl-N-tartaramide, 2-hydroxyethyl-N-malamide, 2-hydroxyethyl-N-citrmide and N-gluconyl-Az, wherein Az represents an amino acid residue. In a most preferred embodiment the present taste improving substance is selected from the group of N-lactoyl ethanolamine, N-lactoyl ethanolamine fosfate, N-Of-hydroxy-butanoyl ethanolamine and N-gluconyl-Az, wherein Az represents an amino acid residue. Another aspect of the invention relates to flavour compositions comprising at least 0.1 wt% of flavouring substances and one or more of the taste improving substances a& defined herein before in an amount of at least 0.001 wt.%, preferably at least 0.01 wt.%. Most preferably, the flavour composition contains at least O.lwt.% of the present taste improving substances. Preferably the amount of the present taste improving substances does not exceed 80 wt.%, more preferably it does not exceed 40 wt.%. Here the term "flavouring substance" refers to any substance that is capable of imparting a detectable flavour impact, especially at a concentration below 0.1 wt.%, more preferably below 0.01 wt.%. In a preferred embodiment the flavour composition according to the invention comprises flavouring substances in an amount of at least 0.5 wt.%, preferably at least 1 wt.%, based on the total weight of the composition. Typically, in the present flavour composition the taste improving substances and flavouring substances as defined herein before are employed in a weight ratio within the rangeof 10:1 to 1:100, preferably in a weight ratio of 5:1 to 1:50. The flavour composition according to the present invention may suitably be prepared in the form of a liquid, a paste or a powder. In a particularly preferred embodiment the flavour composition is a free flowing powder. Typical examples of flavour compositions according to the present invention include savoury flavourings, dairy flavourings, sour/acid flavourings, sweet flavourings and mint flavourings. In one preferred embodiment flavouring compositions are provided comprising N-Lactoyl ethanolamine as well as a savoury flavouring, preferably a meat flavouring or a cheese flavouring. In another preferred embodiment of the present invention flavouring compositions are provided comprising N-Lactoyl ethanolamine phosphate as well as a beverage flavouring, e.g. a citrus or cola flavouring or a dairy flavouring, e.g. a yoghurt flavouring. In still another preferred embodiment flavouring compositions are provided comprising N-Lactoyl diethanolamine as well as as a savoury flavouring, preferably a meat flavouring or a cheese flavouring. Jn still another preferred embodiment flavouring compositions are provided comprising 2-hydroxyethyl-N-tartaramide as well as a savoury and/or sweet flavouring. Yet another aspect of the present invention relates to a product selected from the group consisting of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, said product comprising at least 100 ppb, preferably at least 200 ppb, more preferably at least 500 ppb of one or more taste improving substances according to formula (I) and/or formula (II) and/or edible salts thereof. According to a particularly preferred embodiment said product contains at least 0.0001 wt.%, more preferably at least 0.0003 wt.%, even more preferably at least 0.001 wt.%, most preferably at least 0.003 wt.% of (he one or more taste improving substances. Typically, the aforementioned products will contain the taste improving substances in a concentration of not more than 1 wt.%, preferably of not more than 0.5 wt.%. Typical examples of foodstuffs according to the present invention include soups, sauces, stocks, bouillons, cheese products, dressings, seasonings, margarines, shortenings, bread, pastry, noodles, dairy products and beverages. The benefits of the present invention may also be realised in oral care products such a toothpaste and mouthwash. The term 'tobacco products', as used herein, refers to any type of tobacco product for smoking as well as non-smoking applications. It is futthennuie noted that tobacco-like products are available for both smoking and non-smoking applications. The use of the present taste improving substances in tobacco substitutes is also encompassed by the present invention. Yet another aspect the present invention relates to a process of improving the taste of a foodstuff, a beverage, a pharmaceutical product, a tobacco product or an oral pare product, comprising adding to said foodstuff or oral care product one or more taste improving substances according to formula (I) and/or formula (II) and/or edible salts thereof, in an amount of at least 0.0003 wt.%, preferably of at least 0.001 wt.%. The taste improving substances according to formula (I) are suitably produced by reacting a primary or secondary amine with an o-hydroxyl carboxylate. Taste Improving substances according to formula (II) are suitably produced by reacting an amino acid with am os-hydroxyl carboxylate. Thus, yet another embodiment of the present invention relates to a process of producing a taste improving substance according to formula (I), comprising the step of reacting a substance according to formula (HT) with an o-hydroxyl carboxylate or an of-hydroxyl carboxylate derivative according to formula (TV) or a salt of said carboxylate or derivative; and to a process of producing a taste improving substance according to formula (fl) by reacting an amino acid with an o-hydroxyl carboxylate or an a-hydroxyl carfcoxylate derivative according to formula (V): HNR2-CR8R3-X-OR5 (ffl) R'-CR'CORVCOOR9 (TV) R6-CR7(OR4)-COOR9 (V) or a salt of said carboxylate or derivative; wherein Rl, R2, R3 R4, R5, R6, R7 and R* have the same meaning as defined above in relation to formula (I) and (II); and wherein R9 represents hydrogen or Cj-Cs alkyl. The invention also encompasses reacting a substance according to formula (HI) with a lactone that is formed by internal esterification of a substance according to formula (IV) wherein R1 and/or R7 contain a hydroxyl group; as well as reacting an amino acid with a lactone that is formed by internal esterification of a substance according to formula (V) wherein R6 and/or R7 contain a hydroxyl group. The present invention, in another embodiment, encompasses taste improving compositions obtainable by the processes described above, flavouring compositions comprising these and the use thereof fix improving the taste of foodstuffs, beverages, pharmaceutics, tobacco products or oral care products. The invention is farther illustrated by means of the following examples. Examples Example 1 7 g of ethyl lactate was mixed with 3 g of ethanolamine and reacted at 120 °C for 4 hours. Excess of ethyl lactate was distilled off. NMR showed that the product was approximately 90 % pure. 4 g of the product was dissolved in 6 g of water and the pH was adjusted to 5.5 with 50% NaOH. 10 g of this mixture was spray dried with 30 g maltodextrine. The spray dried sample was stored as such until tasting. Example..? N-Lactoyl ethanolamine phosphate was prepared by mixing 3 g lactic acid (containing 10 wt.% water) with 1 g of 2-aminoethyhnonophosphate and reacted at 120 °C fbf 4 hours. 4 g of the reaction product was dissolved in 6 g of water and the pH was adjusted to 5.5 with 50% NaOH. Subsequently, 10 g of this mixture was spray dried with 30 g maltodextrine. The resulting sample was stored as such until tasting. Example 3 A basic carbonated lemonade containing 10 % sugar, 1200 ppm citric acid and 100 ppm ascorbic acid, was prepared. The pH of the lemonade was 3. This was used as the control. To the test lemonade the spray dried sample described in Example 2 was added in an amount of 0.03 wt.%. The two lemonades were compared by a panel. The lemonade with N-lactoyl-ethanolamine-phosphate was described as mote acidic, more natural, more juicy, more complex. Example 4 Three different tomato soup powder compositions were prepared by dry mixing the ingredients as given in table 1 (N-lactoyl ethanolamine added in Ifae fonn of the reaction mixture described in Example 1). Table! Ingredients A (Control) B (50 % Reduced salt) C (Improved version!) Potato starch 16.9 (g) 16.9 (g) 16.9 (g) Tomato powder 35 (g) 35 (g) 35 (g) Sugar 10 (g) 10 (g) 10 (g) Fructose 5(g) 5(g) 5(g) Milk powder 20 (g) 20 (g) 20 (g) Onion powder l-6(g) 1.6(g) 1-6 (g) Garlic powder o.i (g) o.i (g) o.i (g) Carrot Powder o.i (g) o.i (g) o.i (g) MSG 3.3 (g) 3.3 (g) 3-3 (g) Yeast Extract l(g) Kg) l(g) Salt 7(8) 3.5 (g) 3-5 (g) Maltodextrin 3-5 (g) 2-5 (g) Spray-dried product 1-0 (g) Example 1 Total 100(g) 100 (g) 100 (g 10 gram of each composition was mixed with 100 ml hot water The different soups were tasted and evaluated by a sensory panel. Ps lactoyl ethanoiamine, was clearly preferred over product B (50 % sal reduced salt content of product C, the perceived saltiness of the prcr that of product A. Furthermore, the taste of product C was described "more impact", "more umami", "more kokumi", and "salivating". Example 5 Three aqueous solutions were prepared: A. 0.5%NaCl B. 0.5 % N-lactoyl-^thaaaolaanme-coiitainmg spray-dried product: 1 C. 0.5 % NaCl and 0.5 % N-lactoyl-ethanolamine-contamingr described in example 1 The solutions were tasted by a sensory panel: Solution A was described as: "salty". Solution B was described as: "weakly umami", "weakly br "salivating", "long-lasting". Solution C was described as: "high impact", "bouillon", "meaty* "salivating". Example 6 Two different samples of vanilla flavoured UHT milk were pre recipes in table 2: Table 2 Ingredients Vanilla flavoured milk A Vanilla ± Pasteurised half skimmed milk 1000 g 1000 g Example 1 Total 100 (g) 100 (g) 100 (g) 10 gram of each composition was mixed with 100 ml hot water to obtain tomato soups. The different soups were tasted and evaluated by a sensory panel. Product C, comprising N-lactoyl ethanolarnine, was clearly preferred over product B (50 % salt reduction). Despite the reduced salt content of product C, the perceived saltiness of the product was comparable to that of product A. Furthermore, the taste of product C was described as having "more taste", "more impact", "more umami", "more kokumi", and "salivating". Example 5 Three aqueous solutions were prepared: A. 0.5%NaCl B. 0.5 % N4actoyl-etha^lamme-contaiiiing spray-dried product as described in example 1 C. 0.5 % NaCl and 0.5 % N-lactoyl-ethanolamine-containing spray-dried product as described in example 1 The solutions were tasted by a sensory panel: Solution A was described as: "salty". Solution B was described as: "weakly umami", "weakly brothy", "slightly salty", "salivating"., "long-lasting". Solution C was described as: "high impact", "bouillon", "meaty", "salty", '%mami" and "salivating". Example 6 Two different samples of vanilla flavoured UHT milk were prepared according to the recipes in table 2: Table 2 Ingredients Vanilla flavoured milk A Vanilla flavoured milk B Pasteurised half skimmed milk 1000 g 1000 g Aspartam 0.16g 0.16 g Acesulfam 0.16 g 0.16g Vanilla flavour (NI) 0.5 g 0.5 g Spray dried product 0 0.003 g obtained in Example 1 Both products were evaluated by a sensory panel. Sample A was described as: "vanilla", "sweet" and "bitter" Sample B was described as: "vanilla", "sweet", "fatty", "more dairy", product B was preferred. Example 7 Two different soft drinks A and B were prepared by adding respectively 250 ppb and 40 ppm of tiie spray-dried product obtained in example 1 to a commercially available carbonated orange flavoured soft drink. A and B soft drinks were evaluated and compared to the original drink. Sample A was judged as more natural, with a more juicy character man the original. Sample B exhibited the tingling character typical of N-lactoyl ethanolamine, which was judged as very nice and particularly well suited for the orange flavour. Example 8 Delta-glucono lactone (7.1 g; 40 mmol), alanine methyl ester hydrochloiide (5.0 g, 40 mmol) and sodium hydroxide (1.6 g; 40 mmol) were mixed with 50 ml of ethanol. The mixture was heated at reflux temperature for 5 hours. The mixture was filtered white hot. The product N-gluconyl alanine methyl ester precipitated in the cooled ethanol. 2,8 gram of product was obtained after filtration. NMR showed the product to be 90 % pure. Hydrolysis of the methyl ester was carried out in 10 % trifluoro-acetic acid for 1 hour at 60 C. The solvents were removed in vacuo. Water was added three times to make sure that aH trifluoro-acetic acid was removed. 2.2 g of N-gluconyl alanine was obtained. Example 9 Three aqueous solutions were prepared: D. 0.3 % NaCl E. 0.3 % NaCl and 0.03 % MSG F. 0.3 % NaCl, 0.03 % MSG and 0.01 % N-gluconyl alanine The solutions were tasted by a sensory panel: Solution A was described as: "salty". Solution B was described as: "weakly umami", "weakly brothy", "slightly salty", "salivating", "long-lasting". Solution C was described as: "bouillon", "salty", "umami", "bite of cheese", "salivating" and "long lasting effect of cheese". 1. Flavour composition comprising at least 0.1 wt.% of flavouring subgtajices and between 0.001 and 80 wt.% of: one or more taste improving substances according to formula (I) and/or edible salte thereof: R'-CR7(OR4)-CO-NR2-CR8R3-X-OR5 (I) and/or one or more taste improving substances according to formula (II) and^qr edible salts thereof: R6-CR7(OR4)-CO-Az (H) wherein: i X represents a covalent bond; Cj-Cs alkyl or C2-Cs alkenyi, each optionally substituted with 1-4 substituents selected from hydroxyl, Ct-C3 alkyl and Q-Cj alkenyi; R1 and R7 independently represent hydrogen; or Ci-C8 alkyl, C2-Cg alkehylj or C3-Cg cycloalkyl, each optionally substituted with 1-8 substituents selected frOnj jhydroxyl, oxo, Ci-C3 alkyl; Ca-C3 alkenyi and Q-Cs carboxyl; R2 represents hydrogen; or CrC6 alkyl, C2-C6 alkenyi, C3-C6 cycloalkjyl, C3-C6 cycloalkenyl or Ci-Cg acyl, each optionally substituted with 1-6 substitueijrtjs selected from hydroxyl, Ci-C3 alkyl and C2-C3 alkenyi; •J Q R and R independently represent hydrogen; hydroxyl; or Ci-Cg alkyl, C2€s alkenyi or C3-Cg cycloalkyl, each optionally substituted with 1-8 substituents setejcted from hydroxyl, Ci-C3 aUcyl and C2-C3 alkenyi; R4 represents hydrogen, Ci-C3 acyl or Ci -C3 alkyl; R5 represents hydrogen, Ci-C3 acyl, CrC3 alkyl, a phosphate group ^elected from mono-, di- and triphosphate, or a C2-C5 carboxyacyl optionally further &ibstituted with 1-3 substituents selected from hydroxyl, oxo, Ci-C3 carboxyl; R6 represents (VCe alky] or C^-C^ cycloalkyl, each optionally substituted wim 1-6 hydroxyl groups and each optionally substituted with 1-4 substituents selected from Ci-Ca alkyl and Ci-Cs carboxyl; and Az represents an amino acid residue, and the CO-Az bond preferably representing an amide bond; provided that R.'-CR7(OR4)-CO- does not represent a hexose or heptose sugar acid residue comprising more than 4 hydroxyl groups. 2. Flavour composition according to claim 1, wherein RI-CR7(OR4)-CO- does not represent a hexose or heptose sugar acid residue. 3. Flavour composition according to claim 1 or 2, wherein R5 represents hydrogen, Ci-Cs acyl, Ci-Cj alkyl or a phosphate group selected from mono-, di- and triphosphate. 4. Flavour composition according to anyone of the preceding claims, wherein X represents Cj-Cs alkyi, €2-05 afltenyt each optionally substituted with 1-4 hydroxyl groups; R1 and R7 independently represent hydrogen; orCt-C5 alkyl, or CrCs alkenyl, each substituted with 1-5 substituents selected from hydroxyl., oxo and Ci-Cs carboxyl; R2 represents hydrogen or Ci-C6 alkyl, C2-Cg alkenyl or Ci-C with 1-6 hydroxyl groups; R3 and R8 independently represent hydrogen; hydroxyl; or Ci-Cs alkyl or Gi-Cg alkenyl, each substituted with 1-8 hydroxyl groups; R4 represents hydrogen; R5 represents hydrogen, a phosphate group selected from mono-, di-, and triphosphate or a Ca-Cs carboxyacyl optionally further substituted with 1-3 substitueilts selected from hydroxyl, oxo, Ci-Cs carboxyl; R6 represents C2-C5 alkyl substituted with 1-5 substituents selected from hydroxyl and Ci-Cs carboxyl; and Az represents a proteogenic amino acid. 5. Flavour composition according to anyone of the preceding claims, wherein X represents C] -Ca alkyl, optionally substituted with a hydroxyl group; R1 and R7 independently represent hydrogen or Q-C5 alkyl substitutefl vidth 1-5 substituents selected from hydroxyl, oxo and CrC3 carboxyl; R2 represents hydrogen; or C)-C6 alkyl, C2-C6 alkenyl or Ci-Ce acyl, each substituted with 1-6 hydroxyl groups; R3 and R8 independently represent hydrogen or Ci -alkyl substituted with; I liydroxyl group; R4 represents hydrogen; R5 represents hydrogen, a phosphate group selected from mono-, di-, and triphosphate or a Ca-Cs carboxyacyl optionally further substituted with 1-3 substituonts selected from hydroxyl, oxo, Ci-Ca carboxyl. 6. Flavour composition according to any one claims 1-4, wherein X represents Ci-Cj alkyl, optionally substituted with hydroxyl or methyl. 7. Flavour composition according to any one of the preceding claims, wherein R1 and R7 independently represent hydrogen or Ct-C4 alkyl optionally substituted with 1-5 substituents selected from hydroxyl and oxo. 8. Flavour composition according to claim 7, wherein R1 represents hydrogen, methyl, - CH2-COOH, or -CHOH-COOH and R7 represents hydrogen or -CH2-CQOH. 9. Flavour composition according to claim 7, wherein R1 represents Ci-Gt afkyl. 10. Flavour composition according to any one of claims 1-6, wherein R1 represents C2-Cs alkyl or C4-C6 cycloalkyl, substituted with 1-6 hydroxyl groups and/or 1-3 carboxyl groups. 11. Flavour compositon according to claim 10, wherein R1 represents Cy-C$ alkyl, substituted with 3-5 hydroxyl groups. 12. Flavour composition according to claim 11, wherein R1 represents Ca-Cs alkyl wherein each carbon atom is substituted with a hydroxyl group and wherein R7 represents hydrogen. 13. Flavour composition according to any one of the preceding claims, wherein R2 represents hydrogen or Ci-C4 alkyl substituted with 1-3 hydroxyl groups. A 14. Flavour composition according to any one of claims 1-12, wherein R represents hydrogen or Ci-C4 alkyl, preferably hydrogen. 15. Flavour composition according to any one of claims 1-13, wherein R2 represents 2- hydroxyethyl, X represents methylene and R3 and R8 represent hydrogen. 16. Flavour composition according to any one of claims 1-14, wherein X represents methylene, -CHOH-CHa, or ethylene and R3 and R8 independently represent methyl, hydroxymethyl or hydrogen. 17. Flavour composition according to any one of claims 1-14, wherein R3 represents hydrogen or Q-Ca alkyl, preferably hydrogen. 18. Flavour composition according to any one of the preceding claims, wherein R5 represents hydrogen or phosphate group. 19. Flavour composition according to any one of the preceding claims, Wherein R6 represents Ca-Cg alkyl, substituted with 2-6 hydroxyl groups. 20. Flavour composition according to any one of the preceding claims, wherein R7 and R8 represent hydrogen. 21. Flavour composition according to any one of the preceding claims, wherein the taste improving substance is selected from the group of N-lactoyl ethanolaname, N-lactoyl ethanolamine phosphate, N-ot-hydroxy-butanoyl ethanolamine, N-lactoyl diethanolamine, N-lactoyl-2-amino-l,3-propanediol, N-lactoyl-3-amino~l,2- propanediol, N-lactoyl-3-amino-l-propanol, N-gluconyl-2-amuio-l>3-propanediol, N- gluconyl-3-amino-l,2,-propanediol, N-mannonyl ethanolamine, N-glycolyl ethanolamine, 2-hydroxyethyl-N-tartaramide, 2-hydroxyethyl-N-malamide, 2- hydroxyethyl-N-eitramide and N-gluconyl-Az, wherein Az represents an amino acid residue. 22. Flavour composition according to any one of the preceding claims, wherein the taste improving substance is selected from the group 6f N-lactoyl ethanolamine, N-lactoyl ethanolamine phosphate, N-o-hydroxy-butanoyl ethanolamine and N-gluconyl-Az, wherein Az represents an amino acid residue. 23. Use of a substance according to formula (I) or formula (IT) as defined in claim 1, or edible salts thereof for improving the taste of foodstuffs, beverages or oral care products. 24. A product selected feom the group consisting of foodstuffs, beverages, pharmaceutics, tobacco products and oral eve products, comprising at least 100 ppb, preferably at least 200 ppb of one or more Cole improving substances according to formula (I), formula (II) as defined in claim I and/or edible salts thereof. 25. Process of producing a taste improving substance according to formula (I), comprising the step of reacting a substance according to formula (HI) with an a-hydroxyl carboxylate or an a-hydroxyl carboxylate derivative according to formula (TV) or a salt of said carboxylate or derivative; HNR2-CR8R3-X-OR5 (ID) R'-CR^OR^-COOR9 (IV) or a salt of said carboxylate or derivative; wherein R1, R2, R3 R4, R5, R7 and R8 have the same meaning as defined in claim 1 and and wherein R9 represents hydrogen or d-C3 alkyl 26. Process of producing a taste improving substance according to formula (H) by reacting an amino acid with an a-hydroxyl carboxylate or an a-hydroxyl carboxylate derivative according to formula (V): R6-CR7(OR4)-COOR9 (V) or a salt of said carboxylate or derivative, wherein R4, R6 and R7 have the same meaning as defined in claim 1 and wherein R9 represents hydrogen or C\-Cj alkyl. 27. Flavour composition substantially as herein described with reference to (the foregoing examples.

Full Text

Field of the Invention
The present invention concerns taste improvement in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. More particularly, the; present invention provides flavour compositions that can be used to confer a fuller and richer teste to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. The flavour compositions according to the invention are characterised by the presence of one lor more substances that are capable of modulating and complementing the impact of othef flavour imparting substances.
The present invention also encompasses the use of the aforementioned taste improving substances for improving the taste of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, as well as to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products containing these substances.
BackgroMd of the iBve»tiott
"Umami" is a term commonly used to describe the taste impact of L-glutaniate salts and certain nucleotides. Umami is the main taste in the Japanese stock called "dash?1, and in bouillon and other stocks. Glutamic acid is an important constituent of food proteins (plant and animal) such as those abundantly found in foods such as meat, poultry, seafood and vegetables. Two nucleotides that contribute most to the umami taste, GMP (guanosine monophosphate) and IMP (inosine monophosphate) are also present in many foods. By themselves these nucleotides do not typically give as powerful a flavour result as MSG (monosodium glutamate). However, due to a synergistic interaction with MSG, a pronounced enhancing effect can be observed if these nucleotides are used in combination with MSG.
The umami taste has characteristic qualities that differentiate it from other tastes. It has been convincingly shown that umami represents the fifth taste, in addition to the other four basic tastes sweet, acid, salt and bitter. The most common descriptors that are used to describe the umami taste include "savoury", "meaty" and "broth-like". "Umami" is literally translated as "delicious".

There is a need for taste modulating systems that do not impart or enhance the typical savoury flavour notes in the way MSG does.
As alternatives to MSG and S'-nucleotides, other molecules have been proposed as (umami-like) taste modulating substances:
Organic acids like tartaric and succinic acid have been reported to exhibit taste enhancing properties (Ney [1971] Z. Lebensm. Unters. Forsch. 146: 141; Velisek et aj. [1978] Nahrung 22: 735). Taste modulating properties have also been attributed to certain di* to octa-peptides (Yamasaki and Maekawa [1978] Agric. Biol. Chem. 42: 1761; Noguchi et a], [1975] J. Agric. Food Chem. 23: 49).
WO 97/04667 discloses tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue as well as N-lactoyl-X substances, wherein X represents an amino acid residue, as flavouring ingredients to impart savoury taste and increase the mouthfeel of foodstuffs. It is also disclosed that these peptides and derivatives can partly mimic organoleptic features of MSG
EP-A 1 252 825 discloses flavouring compositions for imparting umami taste to food products comprising substances that are finned by the reaction of tne primary or secondary amino group of an amino acid, peptide or protein with the carbonyl group of a reducing sugar. According to this document the most preferred substances are those wherein the amino acid residue is selected from glutamic acid or aspartic acid and the sugar residue is selected from fructose, glucose, maltose, lactose, galactose, rhamnose, xylose and mannose.
EP-A 1 356 744 discloses flavouring compositions containing N-acetylglycine and the use thereof for imparting umami taste to foodstuffs.
As described above umami taste and umami imparting substances contribute to the flavour of foodstuffs, especially in the savoury range.
In sweet and beverage products, further examples of the importance of the gustative dimension of flavourings have been reported. These examples include taste attributes such as bitterness, tingling and cooling-freshness.
Bitterness is an essential aspect of some food flavours, among which chocolate taste. Purine alkaloids, like theobromine and caffeine, as well as amino acids and peptides have been known for a long time as bitter compounds. In British patent no. GB 1420909 it is disclosed that the bitter flavour of cocoa can be reproduced using a combination of a purina alkaloid and an amino acid or an oligopeptide which 'produces a surpringly moire natural

simultaneously bitter and astringent flavour note than either of these types of substances
alone*.
Menthol, an important constituent of peppermint oil, has a strong impact on flavoured products not only because of its mint smell but also because it imparts a cooling and fresh taste. Next to mint flavoured products, it has been suggested to employ menthol in ofhet types of flavour to impart a cool taste. US patent application no. US2005013846 for example discloses how menthol and derivatives thereof can be used as flavouring in water continuous spreadable acidified food products to obtain table spreads exhibiting a fresh, cool taste impression.
Similarly, cinnamic aldehyde and eugenol, constituents of cinnamon oil, aife used in flavouring composition for confectionary products, not only for their smell but also because they impart a warm and tingling taste. The oral pungency of cinnamic aldehyde was described as burning and tingling by Cliff M and Heymann H [ Journal of Sensory Studies 7 (1992)279-290]. According to the same authors eugenol exhibits a long-lasting nuaofaa^ effect Cinnamon oil has been proposed as a taste improving flavouring. International patent application no. WO9006689 discloses that cinnamon oil, among other spice extracts, added to a minty flavour formulation, can be used to improve Ihe kng-lastiBg flavour of chewmg-guflau
Document no. EP1473287 discloses a range of alcjfidknanudes which can fee used within flavouring composition to augment or impart flavour character such as fruity, umami taste, long-lasting taste, pungency, tingling, bitterness, fatty mouthfeel, freshness. Tingling effect was, among other applications, demonstrated on chewing gum prepared using N isobutyl E2, Z6-nonadienamide.
Although a lot of work has been focused on finding taste improving substances that are capable of imparting new exciting taste attributes, there still is a need for new taste improving substances, and in particular for taste improving substances with taste modulating properties that are suitable for use in both savoury and non-savoury applications.
The flavour composition of instant inventions comprising a compound of formula (I) and/or edible salts thereof are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics, tobacco products and is a synergistic composition and exhibits surprising results.

Summary of the invention
The present inventors have surprisingly found that substances represented by the following formulae (I) and (II) can be used advantageously to improve the taste of foodstuffs, beverages, pharmaceutics., tobacco products and oral care products: R'-CR7(OR4)-CO-NR2-CR8R3-X-OR5 (I)
R6-CR7(OR4)-CO-Az (II)
The present inventors found that the taste improving substances according to the present invention are particularly useful in a wide variety of applications including savoury food, non-savoury food, such as dairy, beverages and confectionery, as well as pharmaceutics, tobacco products and oral care products.
Therefore, the present invention relates to flavour compositions^ foodstuffs, beverages, pharmaceutics, tobacco products and oral cane products, comprising at least one substance according to formula (I) and/or at least one substance according to formula (II).
WO 92/06601 discloses certain amide based, non-caloric sugar substitutes derived from sugar carboxyh'c acids and ammo alcohols, which possess similar physical rheologjcal and colligative properties to sucrose. These substances may be used as sugar substitutes for formulated foods such as confectioneries, beverages, bakery products and the like, in order to simulate the structure, texture, freezing point depression, moisture retention, density^ water solubility, solution viscosity properties, stability, non-reactivity and appearance characteristics of sucrose. Optionally these sugar substitutes may be used in combination with a high potency (artificial) sweetener, typical proportions thereof ranging from about 0.2 to 2.0 parts of sweetener per 100 parts of the sugar substitute. WO 92/06601 discloses a foodstuff (yellow cake) comprising 28.3 wt% of the sugar substitute.
Furthermore, the present invention relates to the use of the substances according to formula (I) or formula (II) for improving the taste of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, and to a process for improving the taste of the latter products.
The taste improving substances according to the present invention can be applied advantageously to impart desirable taste attributes to the aforementioned products. In addition, the present taste improving substances are capable of modulating the taste impact of

other flavour ingredients contained within these same products, thereby improving the overall flavour quality of these products.
Detailed description of the invention
Accordingly, the present invention in a first aspect relates to the use for improving the taste of foodstuffs, beverages, pharmaceutics, tobacco products or oral care products of a substance according to formula (I) or formula (II), or edible salts thereof:
R!-CR7(OR4)-CO-NR2-CR8R3-X-OR5 (I)
R6-CR7(OR4)-CO-Az (II)
wherein:
X represents a covalent bond; Ci-C5 aBtyl or Cj-Cs alkenyl, each optionally substituted with 1 -4 substituents selected from hydroxyl, Ci-Ca alky! and Ct-Cs alkenyl; R! and R7 independently represent hydrogen; or Ci-C8 alkyl, C2-Cg alkenyl or CyCg cycloalkyl, each optionally substituted with 1-8 substituents selected from hydroxyl, oxo, Ci-C3 alkyl; C2-C3 alkenyl and CrC3 carboxyl;
R2 represents hydrogen; or Ci-Ce alkyl, Ca-Cs alkenyl, Cs-Cg cycloalkyl, Ca-Cg cycloalkenyl or CrC6 acyl, each optionally substituted with 1-6 substituents selected from hydroxyl, A-Ca alkyl and C2-C3 alkenyl;
R3 and R8 independently represent hydrogen; hydroxyl; or CrC8 alkyl, C2-Cg alkenyl, or C3-Cg cycloalkyl, each optionally substituted with 1-8 substituents selected from hydroxyl, Ci-Cs alkyl and C2-C3 alkenyl;
R4 represents hydrogen, Ci-C3 acyl or Ci-Ca alkyl;
R5 represents hydrogen, CrC3 acyl, Ci-Cs alkyl, a phosphate group selected from mono-, di-and triphosphate or a C2-C5 carboxyacyl, optionally further substituted with 1-3 substituents selected from hydroxyl, oxo, Ci-C3 carboxyl;
R6 represents C2-C6 alkyl or C4-C6 cycloalkyl, each optionally substituted with 1-6 hydroxyl groups and each optionally substituted with 1-4 substituents selected from Ci-Cs alkyl and C{-C3 carboxyl; and

Az represents an amino acid residue, and the CO-Az bond represents an amide bond;
provided that R'-CR7(OR4)-CO- does not represent a hexose or heptose sugar acid residue comprising more than 4 hydroxyl groups.
More preferably, in said formulas X represents Ci-C5 alkyl, C2-Cs alkeniyl, each optionally substituted with 1-4 hydroxyl groups; R1 and R7 independently represent hydrogen; or Ci-C5 alkyl or C2-C5 alkenyl, each substituted with 1-5 substituents selected from hydroxyl, oxo and CrC3 carboxyl; R2 represents hydrogen; or Ci-Cs alkyl, Ca-Ce alkenyl or CrQ acyl, each substituted with 1-6 hydroxyl groups; R3 and R8 independently represent hydrogen, hydroxyl or CrC8 alkyl or Ci-C8 alkenyl, each substituted with 1-8 hydroxyl groups; R4 represents hydrogen; R5 represents hydrogen, a phosphate group selected from mono-, di-, and triphosphate or a C2-Cs carboxyacyl, optionally further substituted with 1-3 substituents selected from hydroxyl, oxo, C\-C^ carboxyl; R6 represents Ca-Cs alkyl substituted with 1-5 substituents selected from hydroxyl and Ci-C3 carboxyl; and AZ represents a proteogenic aminoacid;.
The present inventors have found that the substances defined here above are very useful ingredients which, particularly in the presence of other flavouring substances, are capable of imparting highly appreciated taste sensations to the products in which they are incorporated, specifically "roundness", "fullness", "substance", "transparency", "continuity", "tingling", "numbing", "bitter" and/or "metallic". Because of this, the present taste improving substances can be employed to improve the taste (including "mouthfeel") of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.
The taste improving substances of the present invention as such are capable of imparting highly desirable taste attributes. In addition, it has been found that the taste modulating substances according to the invention are capable of complementing and modulating the sensory impact of other flavouring substances contained in the aforementioned products, including complementing and modulating 'salty taste impact', 'acidic taste impact' and/or 'bitterness'.
Throughout this document the terms "taste" and "flavour" are used interchangeably to describe the sensory impact that is perceived via the mouth, especially the tongue, and the olfactory epithelium in the nasal cavity. The term "taste modulating" as used herein refers to the capability of a composition or substance to alter the taste impact of other, flavour imparting, substances present within the same product, with the proviso that this change in taste impact is not caused by the flavour contribution of said composition or substance per se,

but instead that it mainly results from the combined effect of on the one hand the taste modulating composition or substance and on the other hand the other flavour imparting substances. The present substances combine the capability of modulating the taste of other flavour substances with a taste contribution of their own. The favourable impact of the present taste improving substances is believed to be the result of the combination of these two effects.
Because the taste improving substances according to the invention are not particularly volatile, they do not produce a strong aroina impact, even though they can affect the aroma impact of other flavour substances. Here the term "aroma" refers to the aspect of taste that is perceived through the olfactory epithelium. Because of the low volatility of the present taste improving substances it is believed that the advantageous properties of these substances are somehow associated with the impact that these substances have on the sensory receptors located within the mouth.
It was found that particularly satisfying results can be obtained with taste improving substances according to formula (I) and/or formula (O) wherein X represents a Q-C-4 alky! or €2-04 alkenyl chain, each optionally substituted with 1-2 substituents selected from hydroxyl and Ci-Cz alkvl. More preferably, X represents a Ci-Ca alkyl chain, optionally substituted with hydroxyl or methyl. Even more preferably, X represents a C]-Cj alkyl chain, most preferably it represents methylene.
According to another preferred embodiment, R1 represents C2-Cg alkyl or Cn-Ca cycloalkyl, each substituted with 1-6 hydroxyl groups and/or 1-3 carboxyl groups. Even more preferably, R1 represents C2-C6 alkyl, substituted with 2-6 hydroxyl groups. Mo$t preferably, Rl represents C3-C5 alkyl, substituted with 3-5 hydroxyl groups. Even more preferably in formula (I) and/or formula (II) R1 represents Ca-Cs alkyl wherein each carbon atom is substituted with a hydroxyl group and R7 represents hydrogen.
Alternatively, R1 and R7 independently represent hydrogen or Ci-C4 alkyl optionally substituted with 1-5 substituents selected from hydroxyl and oxo, even more preferably R1 represents hydrogen, methyl, -CHj-COOH, or -CHOH-COOH and R7 represents! hydrogen or -CHa-COOH, such that the taste improving substances comprise primary amine derivatives of organic food acids, preferably organic food acids selected from lactic acid, male acid, citric acid, glycolic acid and tartaric acid, more preferably tartaric acid and lactic acid.
In still another preferred embodiment R1 represents Q-C4 alkyl, more preferably C\~ C2 alkyl, most preferably methyl.

In the aforementioned formula (I) R2 preferably represents hydrogen or Ci-C most preferably hydrogen. Likewise, R3 preferably represents hydrogen or C(-C3 alkjyl, most preferably it represents hydrogen.
Alternatively, it is preferred that R2 represents Ci-C* alkyl substituted with 1-3 hydroxyl groups, more preferably R2 represents 2-hydroxyethyl. In a particularly preferred embodiment R2 represents 2-hydroxyethyl, X represents methyl and R3 and R8 represent hydrogen, such that the taste improving substances comprise one or more ofrhydroxy carboxylic acid derivatives of diethanolamine.
In still another equally preferred embodiment R2, R1, R7 and R4 are chosen su According to still another preferred embodiment of the invention X represents
1 Q •
methylene, -CHOH-CHz, or ethylene and R and R independently represent methyl, hydroxymethyl or hydrogen. In an even more preferred embodiment R3, R8 and X together comprise 2 carbon atoms such thai the taste improving substances comprise a-bydroxy carboxylic acid derivatives of amino-propanols and ammo-propanediots.
In formula (I), R4 preferably represents hydrogen and R5 preferably represents hydrogen, Cj-Ca acyl, Cj-Cj aflcvl or a phosphate group selected from mono-, di- and triphosphate, more preferably hydrogen or a phosphate group as defined above.
It was found that taste improving substances according to the present invention wherein R5 represents a substituent that is easily deprotonated in aqueous media provide particularly satisfying results. Hence, according to an alternative embodiment R5 represents a C2-Cs carboxyacyl, optionally substituted with optionally further substituted with 1-3 substituents selected from hydroxyl, oxo, Ci-Ca carboxyl, such that monoesters of jdi and tri-carboxylic acids are provided, preferably di- or tricarboxylic acids selected froijn fumaric acid, tartaric acid, malic acid, citric acid, and aconitic acid.
In formula (II) R5 preferably represents a Ca-Ce alkyl, substituted with 2-6 hydroxyl groups. More preferably, R6 represents Ca-Cs alkyl, substituted with 3-5 hydiroxjyl groups. Most preferably R6 represents CH2OH-(CHOH)q> wherein q =2,3 or 4, preferably 3.
In another preferred embodiment, R7 and/or R8 represent hydrogen. Most preferably, both R7 and R8 represent hydrogen.
In yet another preferred embodiment R1-CR7(OR4)-CO- does not represent a hexose or heptose sugar acid residue.

The amino acid residue in the substance according to formula (H) is preferably a residue of an amino acid selected from the group consisting of glycine, alanine, metbidnine, proline, cysteine, tyrosine, asparagine, aspartic acid, glutamic acid, lysine, ajgjniine and histidine, even more preferably the amino acid residue is selected from glycine, asparagines, aspartic acid and lysine.
Hence, according to a particularly preferred embodiment a flavour composition is provided comprising at least 0.1 wt.% of flavouring substances ad between 0.001 and 80 wt% of one or more taste improving substances according to formula (I) and/or formula (ij) and/or edible salts thereof, wherein X represents Ci-C2 alkyl, optionally substituted with a hydroxyl group; R1 and R7 independently represent hydrogen or Ci-Cs alkyl substituted with 1-5
fsubstituents selected from hydroxyl, oxo and Ci-Cs carboxyl; R represents hydrogejn; or Q-Cs alkyl, €2-05 alkenyl or Ci-Ce acyl, each optionally substituted with 1-6 hydroxiyj groups; R3 and R8 independently represent hydrogen or Ci-alkyl optionally substituted with a hydroxyl group; R4 represents hydrogen; R5 represents hydrogen, a phosphate group selected from mono-, di-, and triphosphate or a CyCs carboxyacyl optionally farther substituted with 1-3 substituents selected from hydroxyi, oxo, Ct-Cs carboxyl; and R& represents 9 proteogenic amino acid residue; with the provisio that R'-CR^ORVCO- does not represents a hexose or heptose sugar acid residue.
According to an even more preferred embodiment, the present taste ijrnptoving substances comprise derivatives of sugar acids, preferably aldonic acids, and jua amine selected from diethanolamine, proteogenic amino acids, amino-propanols and amino-propanediols; derivatives of an organic o-hydroxy carboxylic food acid and an aminle selected from ethanolamine, diethanolamine, amino-propanols and amino-propanediolsj edible salts thereof, phosphate esters thereof and di-and tri-carboxylic monoesters thereof.
In an even more preferred embodiment the present taste improving substances are selected from the group consisting of N-lactoyl ethanolamine, N-Lactoyl ethanolamine phosphate, N-a-hydroxy-butanoyl ethanolamine, N-o-hydroxy-butanoyl etiatoolamine phosphate, N-lactoyl diethanolamine, N-lactoyl-2-amino-l,3-propanediol, N-lactoyI-3*amino-1,2-propanediol, N-lactoyl-3-amino-l-propanol, N-gluconyl-2-amino-l,3-propanJBdjol, N-gluconyl-3-amino-l,2-propanediol, N-mannonyl ethanolamine, N-glycolyl ethanolamine, 2-hydroxyethyl-N-tartaramide, 2-hydroxyethyl-N-malamide, 2-hydroxyethyl-N-citr*mide and N-gluconyl-Az, wherein Az represents an amino acid residue.

In a most preferred embodiment the present taste improving substance is selected from the group of N-lactoyl ethanolamine, N-lactoyl ethanolamine fosfate, N-Of-hydroxy-butanoyl ethanolamine and N-gluconyl-Az, wherein Az represents an amino acid residue.
Another aspect of the invention relates to flavour compositions comprising at least 0.1 wt% of flavouring substances and one or more of the taste improving substances a& defined herein before in an amount of at least 0.001 wt.%, preferably at least 0.01 wt.%. Most preferably, the flavour composition contains at least O.lwt.% of the present taste improving substances. Preferably the amount of the present taste improving substances does not exceed 80 wt.%, more preferably it does not exceed 40 wt.%. Here the term "flavouring substance" refers to any substance that is capable of imparting a detectable flavour impact, especially at a concentration below 0.1 wt.%, more preferably below 0.01 wt.%.
In a preferred embodiment the flavour composition according to the invention comprises flavouring substances in an amount of at least 0.5 wt.%, preferably at least 1 wt.%, based on the total weight of the composition.
Typically, in the present flavour composition the taste improving substances and flavouring substances as defined herein before are employed in a weight ratio within the rangeof 10:1 to 1:100, preferably in a weight ratio of 5:1 to 1:50.
The flavour composition according to the present invention may suitably be prepared in the form of a liquid, a paste or a powder. In a particularly preferred embodiment the flavour composition is a free flowing powder.
Typical examples of flavour compositions according to the present invention include savoury flavourings, dairy flavourings, sour/acid flavourings, sweet flavourings and mint flavourings.
In one preferred embodiment flavouring compositions are provided comprising N-Lactoyl ethanolamine as well as a savoury flavouring, preferably a meat flavouring or a cheese flavouring.
In another preferred embodiment of the present invention flavouring compositions are provided comprising N-Lactoyl ethanolamine phosphate as well as a beverage flavouring, e.g. a citrus or cola flavouring or a dairy flavouring, e.g. a yoghurt flavouring.
In still another preferred embodiment flavouring compositions are provided comprising N-Lactoyl diethanolamine as well as as a savoury flavouring, preferably a meat flavouring or a cheese flavouring.

Jn still another preferred embodiment flavouring compositions are provided comprising 2-hydroxyethyl-N-tartaramide as well as a savoury and/or sweet flavouring.
Yet another aspect of the present invention relates to a product selected from the group consisting of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, said product comprising at least 100 ppb, preferably at least 200 ppb, more preferably at least 500 ppb of one or more taste improving substances according to formula (I) and/or formula (II) and/or edible salts thereof. According to a particularly preferred embodiment said product contains at least 0.0001 wt.%, more preferably at least 0.0003 wt.%, even more preferably at least 0.001 wt.%, most preferably at least 0.003 wt.% of (he one or more taste improving substances. Typically, the aforementioned products will contain the taste improving substances in a concentration of not more than 1 wt.%, preferably of not more than 0.5 wt.%.
Typical examples of foodstuffs according to the present invention include soups, sauces, stocks, bouillons, cheese products, dressings, seasonings, margarines, shortenings, bread, pastry, noodles, dairy products and beverages. The benefits of the present invention may also be realised in oral care products such a toothpaste and mouthwash. The term 'tobacco products', as used herein, refers to any type of tobacco product for smoking as well as non-smoking applications. It is futthennuie noted that tobacco-like products are available for both smoking and non-smoking applications. The use of the present taste improving substances in tobacco substitutes is also encompassed by the present invention.
Yet another aspect the present invention relates to a process of improving the taste of a foodstuff, a beverage, a pharmaceutical product, a tobacco product or an oral pare product, comprising adding to said foodstuff or oral care product one or more taste improving substances according to formula (I) and/or formula (II) and/or edible salts thereof, in an amount of at least 0.0003 wt.%, preferably of at least 0.001 wt.%.
The taste improving substances according to formula (I) are suitably produced by reacting a primary or secondary amine with an o-hydroxyl carboxylate. Taste Improving substances according to formula (II) are suitably produced by reacting an amino acid with am os-hydroxyl carboxylate. Thus, yet another embodiment of the present invention relates to a process of producing a taste improving substance according to formula (I), comprising the step of reacting a substance according to formula (HT) with an o-hydroxyl carboxylate or an of-hydroxyl carboxylate derivative according to formula (TV) or a salt of said carboxylate or derivative; and to a process of producing a taste improving substance according to formula

(fl) by reacting an amino acid with an o-hydroxyl carboxylate or an a-hydroxyl carfcoxylate derivative according to formula (V):
HNR2-CR8R3-X-OR5 (ffl)
R'-CR'CORVCOOR9 (TV)
R6-CR7(OR4)-COOR9 (V)
or a salt of said carboxylate or derivative; wherein Rl, R2, R3 R4, R5, R6, R7 and R* have the same meaning as defined above in relation to formula (I) and (II); and wherein R9 represents hydrogen or Cj-Cs alkyl. The invention also encompasses reacting a substance according to formula (HI) with a lactone that is formed by internal esterification of a substance according to formula (IV) wherein R1 and/or R7 contain a hydroxyl group; as well as reacting an amino acid with a lactone that is formed by internal esterification of a substance according to formula (V) wherein R6 and/or R7 contain a hydroxyl group. The present invention, in another embodiment, encompasses taste improving compositions obtainable by the processes described above, flavouring compositions comprising these and the use thereof fix improving the taste of foodstuffs, beverages, pharmaceutics, tobacco products or oral care products. The invention is farther illustrated by means of the following examples.
Examples
Example 1
7 g of ethyl lactate was mixed with 3 g of ethanolamine and reacted at 120 °C for 4 hours. Excess of ethyl lactate was distilled off. NMR showed that the product was approximately 90 % pure. 4 g of the product was dissolved in 6 g of water and the pH was adjusted to 5.5 with 50% NaOH. 10 g of this mixture was spray dried with 30 g maltodextrine. The spray dried sample was stored as such until tasting.
Example..?
N-Lactoyl ethanolamine phosphate was prepared by mixing 3 g lactic acid (containing 10 wt.% water) with 1 g of 2-aminoethyhnonophosphate and reacted at 120 °C fbf 4 hours. 4 g of the reaction product was dissolved in 6 g of water and the pH was adjusted to 5.5 with

50% NaOH. Subsequently, 10 g of this mixture was spray dried with 30 g maltodextrine. The resulting sample was stored as such until tasting.
Example 3
A basic carbonated lemonade containing 10 % sugar, 1200 ppm citric acid and 100 ppm ascorbic acid, was prepared. The pH of the lemonade was 3. This was used as the control. To the test lemonade the spray dried sample described in Example 2 was added in an amount of 0.03 wt.%. The two lemonades were compared by a panel.
The lemonade with N-lactoyl-ethanolamine-phosphate was described as mote acidic, more natural, more juicy, more complex.
Example 4
Three different tomato soup powder compositions were prepared by dry mixing the ingredients as given in table 1 (N-lactoyl ethanolamine added in Ifae fonn of the reaction
mixture described in Example 1).
Table!

Ingredients A (Control) B (50 % Reduced salt) C (Improved version!)
Potato starch 16.9 (g) 16.9 (g) 16.9 (g)
Tomato powder 35 (g) 35 (g) 35 (g)
Sugar 10 (g) 10 (g) 10 (g)
Fructose 5(g) 5(g) 5(g)
Milk powder 20 (g) 20 (g) 20 (g)
Onion powder l-6(g) 1.6(g) 1-6 (g)
Garlic powder o.i (g) o.i (g) o.i (g)
Carrot Powder o.i (g) o.i (g) o.i (g)
MSG 3.3 (g) 3.3 (g) 3-3 (g)
Yeast Extract l(g) Kg) l(g)
Salt 7(8) 3.5 (g) 3-5 (g)
Maltodextrin 3-5 (g) 2-5 (g)
Spray-dried product 1-0 (g)

Example 1 Total

100(g)

100 (g)

100 (g

10 gram of each composition was mixed with 100 ml hot water The different soups were tasted and evaluated by a sensory panel. Ps lactoyl ethanoiamine, was clearly preferred over product B (50 % sal reduced salt content of product C, the perceived saltiness of the prcr that of product A. Furthermore, the taste of product C was described "more impact", "more umami", "more kokumi", and "salivating".
Example 5
Three aqueous solutions were prepared:
A. 0.5%NaCl
B. 0.5 % N-lactoyl-^thaaaolaanme-coiitainmg spray-dried product:
1
C. 0.5 % NaCl and 0.5 % N-lactoyl-ethanolamine-contamingr
described in example 1
The solutions were tasted by a sensory panel:
Solution A was described as: "salty".
Solution B was described as: "weakly umami", "weakly br
"salivating", "long-lasting".
Solution C was described as: "high impact", "bouillon", "meaty*
"salivating".
Example 6
Two different samples of vanilla flavoured UHT milk were pre recipes in table 2:
Table 2

Ingredients Vanilla flavoured milk A Vanilla ±
Pasteurised half skimmed milk 1000 g 1000 g

Example 1
Total 100 (g) 100 (g) 100 (g)
10 gram of each composition was mixed with 100 ml hot water to obtain tomato soups. The different soups were tasted and evaluated by a sensory panel. Product C, comprising N-lactoyl ethanolarnine, was clearly preferred over product B (50 % salt reduction). Despite the reduced salt content of product C, the perceived saltiness of the product was comparable to that of product A. Furthermore, the taste of product C was described as having "more taste", "more impact", "more umami", "more kokumi", and "salivating".
Example 5
Three aqueous solutions were prepared:
A. 0.5%NaCl
B. 0.5 % N4actoyl-etha^lamme-contaiiiing spray-dried product as described in example
1
C. 0.5 % NaCl and 0.5 % N-lactoyl-ethanolamine-containing spray-dried product as
described in example 1
The solutions were tasted by a sensory panel:
Solution A was described as: "salty".
Solution B was described as: "weakly umami", "weakly brothy", "slightly salty",
"salivating"., "long-lasting".
Solution C was described as: "high impact", "bouillon", "meaty", "salty", '%mami" and
"salivating".
Example 6
Two different samples of vanilla flavoured UHT milk were prepared according to the recipes in table 2:
Table 2

Ingredients Vanilla flavoured milk A Vanilla flavoured milk B
Pasteurised half skimmed milk 1000 g 1000 g

Aspartam 0.16g 0.16 g
Acesulfam 0.16 g 0.16g
Vanilla flavour (NI) 0.5 g 0.5 g
Spray dried product 0 0.003 g
obtained in Example 1
Both products were evaluated by a sensory panel.
Sample A was described as: "vanilla", "sweet" and "bitter"
Sample B was described as: "vanilla", "sweet", "fatty", "more dairy", product B was
preferred.
Example 7
Two different soft drinks A and B were prepared by adding respectively 250 ppb and 40 ppm of tiie spray-dried product obtained in example 1 to a commercially available carbonated orange flavoured soft drink.
A and B soft drinks were evaluated and compared to the original drink. Sample A was judged as more natural, with a more juicy character man the original. Sample B exhibited the tingling character typical of N-lactoyl ethanolamine, which was judged as very nice and particularly well suited for the orange flavour.
Example 8
Delta-glucono lactone (7.1 g; 40 mmol), alanine methyl ester hydrochloiide (5.0 g, 40 mmol) and sodium hydroxide (1.6 g; 40 mmol) were mixed with 50 ml of ethanol. The mixture was heated at reflux temperature for 5 hours. The mixture was filtered white hot. The product N-gluconyl alanine methyl ester precipitated in the cooled ethanol. 2,8 gram of product was obtained after filtration. NMR showed the product to be 90 % pure. Hydrolysis of the methyl ester was carried out in 10 % trifluoro-acetic acid for 1 hour at 60 *C. The solvents were removed in vacuo. Water was added three times to make sure that aH trifluoro-acetic acid was removed. 2.2 g of N-gluconyl alanine was obtained.
Example 9
Three aqueous solutions were prepared:

D. 0.3 % NaCl
E. 0.3 % NaCl and 0.03 % MSG
F. 0.3 % NaCl, 0.03 % MSG and 0.01 % N-gluconyl alanine
The solutions were tasted by a sensory panel:
Solution A was described as: "salty".
Solution B was described as: "weakly umami", "weakly brothy", "slightly salty",
"salivating", "long-lasting".
Solution C was described as: "bouillon", "salty", "umami", "bite of cheese", "salivating" and
"long lasting effect of cheese".

1. Flavour composition comprising at least 0.1 wt.% of flavouring subgtajices and between 0.001 and 80 wt.% of:
one or more taste improving substances according to formula (I) and/or edible salte thereof:
R'-CR7(OR4)-CO-NR2-CR8R3-X-OR5 (I)
and/or one or more taste improving substances according to formula (II) and^qr edible salts thereof:
R6-CR7(OR4)-CO-Az (H)
wherein: i
X represents a covalent bond; Cj-Cs alkyl or C2-Cs alkenyi, each optionally
substituted with 1-4 substituents selected from hydroxyl, Ct-C3 alkyl and Q-Cj
alkenyi;
R1 and R7 independently represent hydrogen; or Ci-C8 alkyl, C2-Cg alkehylj or C3-Cg
cycloalkyl, each optionally substituted with 1-8 substituents selected frOnj jhydroxyl,
oxo, Ci-C3 alkyl; Ca-C3 alkenyi and Q-Cs carboxyl;
R2 represents hydrogen; or CrC6 alkyl, C2-C6 alkenyi, C3-C6 cycloalkjyl, C3-C6
cycloalkenyl or Ci-Cg acyl, each optionally substituted with 1-6 substitueijrtjs selected
from hydroxyl, Ci-C3 alkyl and C2-C3 alkenyi;
•J Q
R and R independently represent hydrogen; hydroxyl; or Ci-Cg alkyl, C2*€s alkenyi
or C3-Cg cycloalkyl, each optionally substituted with 1-8 substituents setejcted from
hydroxyl, Ci-C3 aUcyl and C2-C3 alkenyi;
R4 represents hydrogen, Ci-C3 acyl or Ci -C3 alkyl;
R5 represents hydrogen, Ci-C3 acyl, CrC3 alkyl, a phosphate group ^elected from
mono-, di- and triphosphate, or a C2-C5 carboxyacyl optionally further &ibstituted
with 1-3 substituents selected from hydroxyl, oxo, Ci-C3 carboxyl;

R6 represents (VCe alky] or C^-C^ cycloalkyl, each optionally substituted wim 1-6
hydroxyl groups and each optionally substituted with 1-4 substituents selected from
Ci-Ca alkyl and Ci-Cs carboxyl; and
Az represents an amino acid residue, and the CO-Az bond preferably representing an
amide bond;
provided that R.'-CR7(OR4)-CO- does not represent a hexose or heptose sugar acid
residue comprising more than 4 hydroxyl groups.
2. Flavour composition according to claim 1, wherein RI-CR7(OR4)-CO- does not
represent a hexose or heptose sugar acid residue.
3. Flavour composition according to claim 1 or 2, wherein R5 represents hydrogen, Ci-Cs
acyl, Ci-Cj alkyl or a phosphate group selected from mono-, di- and triphosphate.
4. Flavour composition according to anyone of the preceding claims, wherein X
represents Cj-Cs alkyi, €2-05 afltenyt each optionally substituted with 1-4 hydroxyl
groups;
R1 and R7 independently represent hydrogen; orCt-C5 alkyl, or CrCs alkenyl, each
substituted with 1-5 substituents selected from hydroxyl., oxo and Ci-Cs carboxyl;
R2 represents hydrogen or Ci-C6 alkyl, C2-Cg alkenyl or Ci-C with 1-6 hydroxyl groups;
R3 and R8 independently represent hydrogen; hydroxyl; or Ci-Cs alkyl or Gi-Cg alkenyl,
each substituted with 1-8 hydroxyl groups;
R4 represents hydrogen;
R5 represents hydrogen, a phosphate group selected from mono-, di-, and triphosphate
or a Ca-Cs carboxyacyl optionally further substituted with 1-3 substitueilts selected
from hydroxyl, oxo, Ci-Cs carboxyl;
R6 represents C2-C5 alkyl substituted with 1-5 substituents selected from hydroxyl and
Ci-Cs carboxyl; and
Az represents a proteogenic amino acid.
5. Flavour composition according to anyone of the preceding claims, wherein X
represents C] -Ca alkyl, optionally substituted with a hydroxyl group;

R1 and R7 independently represent hydrogen or Q-C5 alkyl substitutefl vidth 1-5
substituents selected from hydroxyl, oxo and CrC3 carboxyl;
R2 represents hydrogen; or C)-C6 alkyl, C2-C6 alkenyl or Ci-Ce acyl, each substituted
with 1-6 hydroxyl groups;
R3 and R8 independently represent hydrogen or Ci -alkyl substituted with; I liydroxyl
group;
R4 represents hydrogen;
R5 represents hydrogen, a phosphate group selected from mono-, di-, and triphosphate
or a Ca-Cs carboxyacyl optionally further substituted with 1-3 substituonts selected
from hydroxyl, oxo, Ci-Ca carboxyl.
6. Flavour composition according to any one claims 1-4, wherein X represents Ci-Cj
alkyl, optionally substituted with hydroxyl or methyl.
7. Flavour composition according to any one of the preceding claims, wherein
R1 and R7 independently represent hydrogen or Ct-C4 alkyl optionally substituted with 1-5 substituents selected from hydroxyl and oxo.
8. Flavour composition according to claim 7, wherein R1 represents hydrogen, methyl, -
CH2-COOH, or -CHOH-COOH and R7 represents hydrogen or -CH2-CQOH.
9. Flavour composition according to claim 7, wherein R1 represents Ci-Gt afkyl.
10. Flavour composition according to any one of claims 1-6, wherein R1 represents C2-Cs
alkyl or C4-C6 cycloalkyl, substituted with 1-6 hydroxyl groups and/or 1-3 carboxyl
groups.
11. Flavour compositon according to claim 10, wherein R1 represents Cy-C$ alkyl,
substituted with 3-5 hydroxyl groups.
12. Flavour composition according to claim 11, wherein R1 represents Ca-Cs alkyl
wherein each carbon atom is substituted with a hydroxyl group and wherein R7
represents hydrogen.

13. Flavour composition according to any one of the preceding claims, wherein R2
represents hydrogen or Ci-C4 alkyl substituted with 1-3 hydroxyl groups.
A
14. Flavour composition according to any one of claims 1-12, wherein R represents
hydrogen or Ci-C4 alkyl, preferably hydrogen.
15. Flavour composition according to any one of claims 1-13, wherein R2 represents 2-
hydroxyethyl, X represents methylene and R3 and R8 represent hydrogen.
16. Flavour composition according to any one of claims 1-14, wherein X represents
methylene, -CHOH-CHa, or ethylene and R3 and R8 independently represent methyl,
hydroxymethyl or hydrogen.
17. Flavour composition according to any one of claims 1-14, wherein R3 represents
hydrogen or Q-Ca alkyl, preferably hydrogen.
18. Flavour composition according to any one of the preceding claims, wherein R5
represents hydrogen or phosphate group.
19. Flavour composition according to any one of the preceding claims, Wherein R6
represents Ca-Cg alkyl, substituted with 2-6 hydroxyl groups.
20. Flavour composition according to any one of the preceding claims, wherein R7 and R8
represent hydrogen.
21. Flavour composition according to any one of the preceding claims, wherein the taste
improving substance is selected from the group of N-lactoyl ethanolaname, N-lactoyl
ethanolamine phosphate, N-ot-hydroxy-butanoyl ethanolamine, N-lactoyl
diethanolamine, N-lactoyl-2-amino-l,3-propanediol, N-lactoyl-3-amino~l,2-
propanediol, N-lactoyl-3-amino-l-propanol, N-gluconyl-2-amuio-l>3-propanediol, N-
gluconyl-3-amino-l,2,-propanediol, N-mannonyl ethanolamine, N-glycolyl
ethanolamine, 2-hydroxyethyl-N-tartaramide, 2-hydroxyethyl-N-malamide, 2-

hydroxyethyl-N-eitramide and N-gluconyl-Az, wherein Az represents an amino acid residue.
22. Flavour composition according to any one of the preceding claims, wherein the taste
improving substance is selected from the group 6f N-lactoyl ethanolamine, N-lactoyl
ethanolamine phosphate, N-o-hydroxy-butanoyl ethanolamine and N-gluconyl-Az,
wherein Az represents an amino acid residue.
23. Use of a substance according to formula (I) or formula (IT) as defined in claim 1, or
edible salts thereof for improving the taste of foodstuffs, beverages or oral care
products.
24. A product selected feom the group consisting of foodstuffs, beverages, pharmaceutics,
tobacco products and oral eve products, comprising at least 100 ppb, preferably at least
200 ppb of one or more Cole improving substances according to formula (I), formula (II)
as defined in claim I and/or edible salts thereof.
25. Process of producing a taste improving substance according to formula (I), comprising
the step of reacting a substance according to formula (HI) with an a-hydroxyl carboxylate or an a-hydroxyl carboxylate derivative according to formula (TV) or a salt of said carboxylate or derivative;
HNR2-CR8R3-X-OR5 (ID)
R'-CR^OR^-COOR9 (IV)
or a salt of said carboxylate or derivative; wherein R1, R2, R3 R4, R5, R7 and R8 have the same meaning as defined in claim 1 and and wherein R9 represents hydrogen or d-C3 alkyl
26. Process of producing a taste improving substance according to formula (H) by reacting an amino acid with an a-hydroxyl carboxylate or an a-hydroxyl carboxylate derivative according to formula (V):
R6-CR7(OR4)-COOR9 (V)

or a salt of said carboxylate or derivative, wherein R4, R6 and R7 have the same meaning
as defined in claim 1 and wherein R9 represents hydrogen or C\-Cj alkyl. 27. Flavour composition substantially as herein described with reference to (the foregoing examples.

Documents:

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6464-delnp-2006-Correspondance Others-(02-05-2013).pdf

6464-delnp-2006-correspondence-others.pdf

6464-delnp-2006-description (complete).pdf

6464-DELNP-2006-Form-1.pdf

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Patent Number

260746

Indian Patent Application Number

6464/DELNP/2006

PG Journal Number

21/2014

Publication Date

23-May-2014

Grant Date

20-May-2014

Date of Filing

01-Nov-2006

Name of Patentee

QUEST INTERNATIONAL SERVICES B.V

Applicant Address

HUIZERSTRAATWEG 28, NL-1411 GP NAARDEN, THE NETHERLANDS

Inventors:

#	Inventor's Name	Inventor's Address
1	RENES, HARRY	EAGLELAAN 173, NL-8241 AS LELYSTAD, THE NETHERLANDS
2	WINKEL, CHRIS	LOTHARIUSLAAN 40, NL-1402 GL BUSSUM, THE NETHERLANDS
3	DE LAMARLIERE, CAROLINE	CHOPINLAAN 2C6, NL-1411 HN NAARDEN, THE NETHERLANDS
4	KONIG, THORSTEN	EERSTE HELMERSSTRAAT 148HS, NL-1054 EJ AMSTERDAM, THE NETHERLANDS
5	VAN OMMEREN, ESTHER	EAGLELAAN 173, NL-8241 AS LELYSTAD, THE NETHERLANDS
6	TONDEUR, SANDER	BERKENLAAN 32, NL-1231 CE LOOSDRECHT, THE NETHERLANDS

PCT International Classification Number

A23L 1/226

PCT International Application Number

PCT/NL2005/000262

PCT International Filing date

2005-04-06

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1	04078520.6	2004-12-24	EUROPEAN UNION
2	04076195.9	2004-04-20	EUROPEAN UNION
3	04076247.8	2004-04-26	EUROPEAN UNION