Title of Invention

"FLAVOUR COMPOSITIONS"

Abstract

The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I), or edible salts thereof: formula (I) : R1-CR2(OR3)-CO-X. It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyI GMP, N-lactoyl AMP, N-lactoyI CMP, N-lactoyI IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconly IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof.

Full Text

TASTSJ IMPROVING SUBSTANCES Field of Hit Invention The preSept 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 fuEer and richer taste to foodstuffe, beverages, pharmaceutics, tobacco products and oral care products. The flavour compositions according to Hie invention are characterised by the presence of one or more substances that are capable of modifying and complementing the impact of other flavour imparting substances. The present invention also encompasses toe use of the aforementioned taste improving substances for uriproving 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. Background oftlie invention "Umami" is a term commonly used to describe the taste impact of L-glutamate salts and certain oucleotides. Umami is the main taste in the Japanese stock called "dashi", and in bouillon and other stocks. Outamic acid is a major 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 umsmi taate, 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 (rnonosodium ghttarnate). 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 umanai 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 tfad wmami toate fowtotfe rssvxjHty*1, ia". . : • altettiattvep to MSO «wd S^ntjcleptidea, other molecules have been proposed aa acids like tartaric and SUCQTOC acid have been reported to exhibit taste enhancing ptopertiqs Ctfey [1071J g. lebensra. Unters. Fqrsch, 146"; 141; Velisefc et aL [1978] Nahrang 22,; 735). Taste modifying properties have also been attributed to certain di- to octa-peptides (Yamasald and Maekawa [1978] Agric, Biol. Chem. 42: 1761; Noguchi et al. [1975] J. Agric. Food Chem. 23: 49). WO 97/04667 discloses tripeptides containing a hydrophobic etmino acid residue and at least one acidic arnino acid residue as well as N-lactoyl-X substances, wheveia X represents an amino acid resiclue, as fkyouiing ingredients to impart savoury taste and Increase the mouthfeel of foodstuffs. It is also disclosed that these peptides and derivatives can partly manic aiganoleptic features of MSG. EP-A 1 252 825 discloses flavouring compositions for imparting umanii taste to food products comprising substances that are formed by the reaction of the primary or secondary amino group of an axnino acid, peptide or protein wth the catbonyl 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, rhanmosa, 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 nrnnmi tasta and umanii 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 gustatjve 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 theobromina and caffeine, as well as amino acids and peptides have been known for a long time as bitter substances. In British patent no. GB 1420909 it is disclosed that the bitter flavour of cocoa can be reproduced using a combination of a purine alkaloid and an amiiLO acid or an. oligopeptidB which 'produces a surprisingly more natural simultaneously bitter and astringent flavour note than either of these types of substances alone'. Mea&ol, an jnijit^l^conslitweW of peppermint oil, has a strong impact on flavoured products not only becaujSfrof its mint smell, but also because it imparts a cooling and fresh taste^Neytto taint fl0voured;pxqdTUJte, jt has be&i suggested to employ menthol in other types of flavour to trnpait & 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, cirmamic aldehyde and eugenol, constituents of cinnamon oil, are used in flavouring composition for confectionary products, not only for their smell but also because they impart a warm and tinging taste. The oral pungency of cinnamic aldehyde was described as burning and tingling by ClifFM and Heymann H [ Journal of Sensory Studies 7 (1992)279-290]. According to the same au.tib.ors eugenol exhibits a long-lasting numbing 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 the long-lasting flavour of chewing-gum. Although, a lot of work lias 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 that are suitable for use in both savoury and non-savoury applications. Summary of the invention The present inventors nave surprisingly found that substances represented by the beverages, pharmaceutics, tobacco products and oral care products: Rl-CR2(OR3)-CO-X (I) Therefore, the present invention relates to flavour compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, comprising at least one substance according to formula (I), Otfcar 9ep9rta of Ifce preaewt mvantfoa relate to the wa? of w4 substances &r improving the tatfe of fbcrdstu^, beverages, pbsrmacautice, tobacco product^ anil oral para products, and to a process fbf improving fto taste of these products. TJhe ta$te improving fiubstanpee according to the present laveatiou, can be applied us^y to impart desirable taste -attributes to tf\e aforcmentiouM products. In addition, the jxrpatttt tiaste improving substances are capable of Hipdifyjug Hie taste impact of ofh.er flavour ingredients contained within these same products, hereby improving the overall flavour quality of these products. Detailed description of the invention Accordingly, the present invention in a Srst aspect relates to the u0e for improving the taste of foodstuffs, beverages, pharmaceutics, smoking tobacco or oral care products of a substance according to formula (I), or edible salts thereof. Rl-CRl(OR3)-CO-X (I) wherein: Rl represents hydrogen; Q-Ca ajkyl, Cz-Cg alkenyl, C3-C8 cycloallcyl or C3-C8 cycloalkenyl, each optionally substituted with 1-8 substiruents selected from hydroxyl, Ci-Cs aflcyl; Ca-Ca allfflnyi and C i-Cj carboxyU Ra represents kydrogen^ Q-Ca aHcyl, Cj-Cj alkenyl, C3-C« cycloalkyl or Cs-Cg cycloaJkenyl, each optionally substituted with 1-8 subslituents selected from hydroxyl, Ci-Ca alkyl, CrCg alkenyl and C i-C3 carboxyi; R3 represents hydrogen; Ci-Ca acyl or Ci-C3 allcyl, each optionally substituted with 1-3 hydroxyl groups; and wherein X represents either (i) a six membered heterocyclic ring, comprising at least two nitrogen atotos, which heterooyclic ring is optionally further substituted with, one or more substituents selected from the group of amiao; hydroxyl; oxo; allcyl; and monosaccharide unit, said monosaccharide unit optionally being ssterified with one or more mono-, di- and/or triphoapbate groups; or (ii) a bicyclic system comprising a five membered heterocyclic ring and a six membered heterocyclic ring, each ring comprising at least two nitrogen atoms, and each ting being optionally further substituted with one or more substituents selected from file group of antifto; hydroJjyl; oxo; alkyl,' and monosaccharide unit, said monosaccharide unit qptipjaajly being esterifieid wilh one or more mono-, di- and/or tripbosphate groups. The present inventors have found that the above-mentioned substances are very useful flavour 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 "roundneea", "fullness", "substance", "continuity", "complexity", "expanding", 'long lasting", 'late onset umami taste", 'leolcuini" and/or "yeasty". 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 improving substances according to the invention are capable of complementing and modifying the sensory impact of other flavouring substances contained in the aforementioned products, including complementing and modulating "sweet taste impact", "salt taste impact" and/or "bitterness". Throughout this document the temis "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 modifying" 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 mat 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 me combined effect of on the one hand die taste improving composition or substance and on the other hand the other flavour imparting substances. The present substances combine the capability of modifying me taste of other Savour 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 aroma 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 assorted with .the hnpaqt that Uiese substaaccg b*ve on tUe sensory receptors tfae xnqntfa. It was fi>ttn4 that particularly satisfying results cm be Obtained with taste according to formula (I) wherein X represents an pp$ow$y substituted purine or pyrimidijie rsdipal. The aforementioned purine or pyrimidjne radical is advantageously substituted with at least one amino tod/or st least one oxo group. ]fc is noted that in case X represents an imsaturated heterocycUc ring or ring system to is substituted with at least one oxo-group, enoMeeto isomerisaticn, may occur. Besides the keto tautomers explicitly defined in this document, also the enol tatrtorners are encompassed by the present invention. According to a profaned embodiment, the purine or pyrimidine represented by X in formula It is furthennore noted that in case X represents a ring or ring system having one pr multiple (conjugated) sites of unsaturation, other intramolecular proton transfer reactions, i.e, other than the keto enol tautomerization described hod above, can occur under many conditions, as will be appreciated by the skilled person, Hence, in this document, if X is to represent such an unsaturated ring or ring systemJiaving (multiple conjugated) sites of unsaturation, tautorners of these rings or ring systems resulting from such intramolecular proton transfer reactions are also encompassed. The aforementioned purine and pyrimidine radicals are preferably substituted with a monosac-charide unit, especially a pentose of hexose monosaccharide unit, and most preferably a petttose monosaccharide unit. Ribose and deoxyribose are examples of pentose units which are advantageously incorporated in the present substances. The aforementioned monosaccharide unit preferably is esterified with one or more phosphate groups selected from monophosphate, diphosphate and triphosphate. Even more preferably the monosaccharide unit is esterified with one such phosphate group, monophosphate being most preferred. According to another preferred embodiment, X represents an optionally substituted purine or a pyrimidjne radical selected from the group of uracil, thymine, cytosine, guanine, adenine, liypoxanthine, xanjhine, theophylline and theobromine, even more preferably, from the group of guanine, cytosine and adenine. In a very preferred embodiment X represents guanosiae monophosphate (GMP), adenosine monophosphate (AMP), cytidine monophosphate (CMP) or inosine monophosphate) (IMF), wore ptefcrshiy X repreaents GMP, JMP or CM?, GMJ? and IMP being evgn more partwplarly protoa, MPB* preferably, ?C repiessato $Mp, SJffln? fl» teran also encompasses cyclic monopliosphate. According to another pjttffenred. embodiment R1 represents C^Ce alkyl cycloaJkyt, sw4 flJfcyl or cyctoafljyl being substituted wilfc 1*6 hytacyl groups and/o* i-3 carboqiyl gpowns, Even more preferably, Rl represents QrGfl alkyl. svibptituted with 2^6 hydtoicyi gfoups. Most preferably, R1 represents Ca-C* alkyl, substituted with 3-5 iiydroxyl groups. Alternatively, in another preferred embodiment R1 repiesentB hydtogwi or Ci-C4 allcyl, more preferably it represents Ci-Qz alkyl, most preferably methyl. In. the aforementioned formula (I) R2 preferably represents hydrogen or Ci-Q alkyi, most preferably hydrogen. Likewise, R3 preferably represents hydrogen; or CrCa acyi, optionally substituted with. 1-3 hydroxyl groups, more preierably it represents hydrogen or C\-Cj acyl or Cz^a acyl substituted with 2-3 hydroxyl groups, most preferably R3 represents hydrogen. According to a preferred embodiment X represents a heterocyclic ring or ring system which is substituted with at least a pentose monosaccharide unit and the CO-X bond in formula (I) represents an ester bond. More particularly, it represents an ester bond connecting the R'-CR^OR^CO- moiety to an oxygen atom of a pentose moaosaccharide unit substituted on the-heterocyclic ring or ring system. la another preferred embodiment of the invention the CO-X bond represents an amide bond, particularly an. amide bond connecting the acyl group with an ammo group substituted on the heterocyclic ring or ring system or with a nitrogen atom in the heterocyclic ring or ring system as described above. Most preferably, the amide bond connects the acyl group with a nitrogen atom substituted on (he heterocyclic ring or ring system. Hence, taste improving substances that ate particularly preferred for improving the taste of foodatuffe, beverages, pharmaceutics, tobacco products and oral care products include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N^gluconyl AMP, N-gluconyl CMP and N-gluconyl IMP; N-lactoyl GMP and N-gluconyl GMP being particularly preferred; According to another embodiment, taste improving substances that are particularly preferred for improving the taste of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products include O-laotoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, Ogluoonyl GMP, Q-gbicoJiyl AMP, O%glup0nyl CMP mA, prgtocoayl IMP; O-laotoyl GW, and Orgftjccavl GMP being particnlarlyprefcited, Another aspect of £w invention relates to flavour cpmnositiaps OQmpris,8ig & *east 0>1 wt.% of flavouring substances and between 0,001 and 50 wt.% prcfsrsbly between 0.01 and 20 wt% of one or more of the taste improving substances as defined herein before. Most preferably, the flavour composition contains at least 0,1 wt% of (he present: taste improving substances. Here the term "flavouring substance'9 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 a flavouring substance 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 modifying compounds and flavouring substances as defined herein before are employed in a weight ratio within the range of 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. The present flavour composition advantageously contains at least 0,5 wt% of a processed flavour, in particular a processed flavour that contains cystein derived Maillard reaction products. Typical examples of flavour compositions according to the present invention include savoury flavotaings, dairy flavourings, sour/acid flavourings, sweet flavourings and mint flavourings; savoury and dairy flavourings being particularly preferred. v In a particularly preferred embodiment flavouring compositions are provided comprising a taste improving substance selected from the group of N-Lactoyl GMP, O-lactoyl GMP, N-gluconyl GMP, O-gluconyl GMP and mixtures thereof as well as a aavoury flavour. Most preferably, this flavour composition is a meat flavouring or a cheese 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 one or more taste improving substances according to formula CO or edible salts thereof. The advantageous taste improving characteristics were clearly observed in the aforementioned products containing the taste improving substances hi a concentration of at least 0.0003 wt%. Typically, the concentration does not exceed 0.5 wt%. Surprisingly, it was ftnw4 that much lower amounts of the present taste Improving substances are sufficient to impart a desirable e$?c|, fljenjse, aocftfdjng t» another popular smboo'flnint, tjb present ir#ej$on relates to a pwiwat selected: from jfoe group consisting of fbodflti^, beverngss, pharmaceutics, tobacco products and asal care products, said product comprising at least 0.5 /tg/kg, more preferably at least I fig/kg, most prefpr^bly at least 5 jxjg/fcg of one or more of the taste itaproving substances according to f&rmula 0) or edible salts tijareof. According to ibis embodiment of the invention, the aforementioned products may suitably contain the taste improving substances in a concentration of not more than 1000 jug/kg, more preferably not more than 100 ptg/kg, most preferably of not more than 50 fig/kg. Typical examples of foodstuffs according to the present invention include soups, sauces, stocks, bouillons, cheese products, dressings, seasonings, margarines, shortenings, bread, pastry and noodles. The term 'tobacco products', as used herein, refers to any type of tobacco product fb? smoking as well as non-smoking applications, It is furthermore 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 care product, comprising adding to said foodstuff, beverage, pharmaceutical, tobacco product or oral care product one or more taste improving substances according to formula (I) and/or edible salts thereof, According to a first embodiment said substance may be added in an amount of at least 0.0003 \vt.%, said amount not exceeding 0,5 wt%. According to another, particularly preferred embodiment the process comprises adding to said foodstuff beverage, pharmaceutical or oral care product one or more taste improving substances according to formula (I) and/or edible salts thereof in an amount of at least 0.5 fig/leg, more preferably at least 1 pig/kg. Preferably said amount does not exceed 1000 pig/kg. The taste improving substances according to formula (1) are suitably produced by reacting a substance XH with an o-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 XH with an a-hydroxyl carboxylate or an a-h.ydro.xyl carboxylate derivative according to formula 0T)1. en) or ft salt of said caiboxylate or derivative!, wherein X, R\ R2 and R3 have the same meaning as defined above in relation to formula, (Tj; and wherein R4 represents hydrogen or Ci-Qj aHeyL The inventoro also encompasses iieactwg Xft with a laptone; that is formed by internal eaterincan'on of a substance according to formula (D) wherein R1 and/or R2 contain a hydroxyl group. The present invention, in another embodiment, encompasses taste improving compositions obtainable by the process described above, flavouring compositions comprising these and the use thereof for improving the taste of foodstuffs, beverages, pharmaceutics or oral care products. The invention is further illustrated by means of the following examples. Examples Example 1 30 g of ethyl lactate and 10 g of GMP were thoroughly mixed in 90 g of glycerol to obtain a clear solution. The mixture was heated under stirring at 120 °C for 1 hour. A white precipitate was formed at the end of the heating period. The mixture was cooled to 70 °C and 100 g of isopropyl alcohol was added followed by storing. Next, the mixture was filtered over a glass filter and the filter residue was washed three times with 300 g isopropyl alcohol. Thus, 12 g of an ahnost white powder was obtained. The main taste components of the obtaiaed product were identified using LC-MS and tasting different fractions. Using 1H TSMR speetrospopy, it was demonstrated that the fractions exhibiting the taste described as "long-lasting" and "Icokumi" contained N-lactoyl GMP and O-lactoyl GMP. Example 2 Three different tomato soup powder compositions were prepared by dry mixing the ingredients as given in table 1. Tafclel Jngredionfs A(O?nttol) B (50% Reduced salt) GQm&vrtV&aM Potato starch 16.0 (g) 16.9 (g) 1 Tomato powder 35 (g) 35 (g) 35(g) Sugar 10® 10 (g) 10 (g) Fructoee 5(g) 5(g) 5(g) Milk powder 20 (g) 20 (g) 20 (g) Onion powder 1.6 (g) 1.6 (g) 1-6 (g) Garlic powder o.i (g) 0.1 (g) 0.1 (g) Carrot Powder o.i (g) 0.1 (g) 0.1 (g) MSG 3.3 (g) 3,3 (g) 3-3 (g) Yeast Extract l(g) Kg) l(g) Salt 7(g) 3-5 (g) 3-S(g) Maltodextrin 3-5 (g) 3.4 (g) Product as prepared in example 1 • 0.1 (g) 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 the product prepared hi example 1, 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 uroami", "more Icokumi", 'long lasting" and "salivating". Example 3 Three aqueous solutions were prepared: A. 0.5%NaCl B. 0,02 % product as prepared in example 1 C. 0.5 % NaCl and 0.02 % product as prepared in example 1 The solutions were tasted by a sensory panel: Solution A was described as: "salty". Splution B wan dsficjribad as: 'Sveakly uruami", ' Vealcly brotay" , "slightly salty", "salivating", SoluticnlC was described aa; "Mgb impact", "bouillon", "meaty", "salty", "umami", Salivating" and l Two yoghurts were prepared according to the recipe in table 2. Table 2 Ingredients Yoghurt A Yogurt B Yoghurt, 0% fat 100 g 100 g Aspartam 0.02 g 0.02 g Acesulfam 0.02 g 0.02 g Product as prepared in example 1 to 0.05 mg Red Fruit Flavour O.lg O.lg Both products were tasted and evaluated by a sensory panel. Product B was clearly preferred over product A. Product A was described as sweet, fruity, berry-like, dull and alightly bitter, whereas product B was described as sweet, fuller, more natural berry-like, fruity, more balanced flavour. CLAIMS We claim: 1. Flavour composition comprising at least 0.1 wt.% of flavouring substances and between 0.001 and 50 wt.%, preferably between 0.01 and 10 wt.% of: one or more taste improving substances selected from the group of N-lactoyl guanosine monophosphate (GMP), N-lactoyl adenosine monophosphate (AMP), N-lactoyl cytidine monophosphate (CMP), N-lactoyl inosine monophosphate (IMP), N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N- gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O- gluconyl GMP, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof. 2. Flavour composition as claimed in claim 1, as and when used for improving the taste of foodstuffs, beverages, pharmaceutic or oral care products, wherein the taste improving substance is present in an amount of at least 0.5 µg/kg. 3. Product selected from the group consisting of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, comprising at least 0.5 µg/kg, preferably at least 1 µg/kg of a taste improving substance as claimed in claim 1. 4. Process of improving the taste of a foodstuff, a beverages, a pharmaceutic product or an oral care product, comprising adding to said foodstuff, beverage, pharmaceutical product or oral care product a taste improving substance as claimed in claim 1, in an amount of at least 0.5 µg/kg.

Documents:

5799-delnp-2006-Abstract-(12-07-2011).pdf

5799-delnp-2006-abstract.pdf

5799-delnp-2006-Claims-(12-07-2011).pdf

5799-delnp-2006-claims.pdf

5799-delnp-2006-Correspodence Others-(12-07-2011).pdf

5799-DELNP-2006-Correspondence Others-(03-05-2011).pdf

5799-delnp-2006-correspondence-others-1.pdf

5799-delnp-2006-correspondence-others.pdf

5799-delnp-2006-description (complete).pdf

5799-delnp-2006-Form-1-(12-07-2011).pdf

5799-delnp-2006-form-1.pdf

5799-delnp-2006-form-13.pdf

5799-delnp-2006-form-18.pdf

5799-delnp-2006-Form-2-(12-07-2011).pdf

5799-delnp-2006-form-2.pdf

5799-delnp-2006-Form-3-(12-07-2011).pdf

5799-delnp-2006-form-3.pdf

5799-delnp-2006-form-5.pdf

5799-delnp-2006-gpa.pdf

5799-delnp-2006-pct-search report.pdf

5799-delnp-2006-Petition-137-(12-07-2011).pdf

5799-delnp-2006-Petition-138-(12-07-2011).pdf