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Flavorings with Modifying Properties Matthias A. Guentert* Flavor & Food Consulting, Ridgewood, New Jersey 07450, United States sweeteners (e.g., aspartame), help to use less sodium chloride (salt), mask the bitterness of certain mineral salts (e.g., potassium chloride), cut the lingering taste of certain sweeteners (e.g., stevia fractions), modulate the acidity (e.g., in juice or dairy drinks), or help mellow the often rather unpleasant taste and astringency of vegetable proteins (e.g., soy, pea). The term “flavorings with modifying properties” is narrowly defined from a regulatory point of view, and the approval process by the respective authorities of new flavor modifying components includes a sensory protocol to confirm that the respective molecule can still be considered a flavoring rather than a food additive.1 From an R&D perspective there are various targeted ways to identify and develop a flavor modifying component. (1) High-throughput cell assay discovery: Various approaches have been patented. They use cell discovery assay systems with genes expressing receptors which enable the ommercial flavors in the trade have been traditionally subsequent screening of large numbers of chemical compoused for many decades to impart odor and taste in various nents. foods and beverages. While the focus in flavor research and (2) Search in plant based extracts and essential oils: The development until about 20 years was almost entirely on adding knowledge of certain effects related to taste and taste volatile flavor components (ortho- and retronasal odor) to the modification in fruits, vegetables and plant based extracts palette of raw materials, it started shifting more recently to triggers the systematic analytical search for the molecules higher molecular weight components that rather impart or causing these effects. Once their chemical structure is affect specifically taste. In particular, the scientific findings on elucidated, typically the respective molecules are either isolated how human taste perception physiologically functions have from the natural source or synthesized to confirm the effects in started to influence the composition of flavors considerably. systematic sensory trials. For commercial use in larger batches, Taste modifying ingredients (either existing or specifically these components are then often extracted or made by designed) that have the ability to trigger responses at the fermentation in order to be able to use them as isolates and human taste receptors, for sweetness enhancement and claim naturalness. Quite well-known is the bitter masking effect of homoeriodictyol.2 One very recent example in the scientific saltiness reduction but also to mask bitterness, are increasingly literature is annurcoic acid, a sweetness enhancing ursane being incorporated in flavors to help consumer goods triterpenoid in apple.3 companies to develop products in line with regulatory demands (3) Exploration of modifying properties of known flavor by limiting the use of sugars (carbohydrates) and salt (sodium components or food additives: Very well-known meanwhile are chloride) in their formulations. It is important to note that the so-called dual-use components: food additives, often nonthese new-type flavorings (now called flavorings with modifying nutritive sweeteners such as certain stevia fractions that are properties) must not taste sweet or salty on their own but approved and can be used at subthreshold concentrations rather help maintain or improve the overall flavor from a taste (below their sweet taste threshold) as flavor modifiers. There and odor perspective. Scientifically, this has been reflected in have also been publications about volatile components past years by a number of publications in the Journal of modifying taste, for example (R)-citronellal as a bitterness Agricultural and Food Chemistry reporting on various new taste masker.4 modifiers. Equally important although not well understood yet Since this is indeed a new concept within the flavor world it are the interactions between retronasal olfaction and taste. This is important that (i) the respective terminology is used offers another intriguing area of future scientific study. consistently, (ii) that the respective sensory effects are Flavor modifying is a new concept, to call a molecule a measured by using the same protocols, (iii) that the underlying flavoring component that does not necessarily taste or smell on guidelines for the use in commercial flavors along with the its own or is used at concentrations where it does not taste or labeling rules are applied consistently by flavor and food smell but rather affects the taste or smell of other flavorings and food additives in the final food formulation. Practical results nowadays are modifying flavorings that help reduce the use of Received: February 18, 2018 sugars (e.g., sucrose, glucose, fructose) and high potency
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© XXXX American Chemical Society
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DOI: 10.1021/acs.jafc.8b00909 J. Agric. Food Chem. XXXX, XXX, XXX−XXX
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Journal of Agricultural and Food Chemistry companies, and (iv) that there is enough transparency offered to consumers in order for them to understand the rationale and plausibility of the approach. Considering that the concept of “taste modification” is based on the understanding of the science of human taste receptor mechanisms and knowing that many of the same receptors have been identified in many other parts of the human body, we may actually come close to expanding the approach even further in the future. If the assumption is true that these receptors in other parts of the body can be activated by the same molecules and obviously regulate other physiological activities, a “flavor” may eventually trigger not only taste responses but have also completely different physiological effects after all. By the way, this is not limited to taste receptors, olfactive (smell) receptors have also been found in various human body parts (sperm cells, heart, lung, and recently blood leucocytes5) other than typically in the nose. It also applies to chemesthesis, “flavor” molecules that trigger responses of the trigeminal nerve, such as capsaicin (pungent) or trans-pellitorine (tingling). As a case in point it has been published that nonivamide (vanillyl-N-nonylamide), one of the minor less pungent constituents of red pepper, can reduce mean lipid accumulation, a marker of adipogenesis, and exhibits other physiological effects.6 Hence it does not seem completely unimaginable that at some day certain molecules that impart or enhance flavor (taste and odor) also help through other physiological effects combat some of the major noncommunicable diseases of our times, such as diabetes, obesity, metabolic syndrome, and coronary disease. It will be fascinating to follow the progression of further scientific work to bring all the interactions to light and convert the findings into practical solutions.
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AUTHOR INFORMATION
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*E-mail:
[email protected]. Notes
The author declares no competing financial interest.
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REFERENCES
(1) Harman, C. L.; Hallagan, J. B.; FEMA Science Committee Sensory Data Task Force. Sensory testing for flavorings with modifying properties. Food Technol. Mag. 2013, 11, 44−47. (2) Ley, J. P.; Krammer, G.; Reinders, G.; Gatfield, I. L.; Bertram, H. J. Evaluation of bitter masking flavanones from Herba Santa (Eriodictyon californicum (H. and A.) Torr., Hydrophyllaceae. J. Agric. Food Chem. 2005, 53, 6061−6. (3) Dunkel, A. LC-MS/MS analysis of marker compounds for sensory quality and authenticity of fruit juices. https://sciex.com/Documents/ brochures/LC-MS-MS-analysis-of-marker-compounds-for%20sensoryquality-and-authenticity-of-fruit-juices.pdf. (4) Suess, B.; Brockhoff, A.; Meyerhof, W.; Hofmann, T. The odorant (R)-citronellal attenuates caffeine bitterness by inhibiting the bitter receptors TAS2R43 and TAS2R46. J. Agric. Food Chem. 2018, 66, 2301−2311. (5) Malki, A.; Fiedler, J.; Fricke, K.; Ballweg, I.; Pfaffl, M. W.; Krautwurst, D. Class I odorant receptors, TAS1R and TAS2R taste receptors, are markers for subpopulations of circulating leucocytes. J. Leukocyte Biol. 2015, 97, 533−545. (6) Rohm, B.; Holik, A.-K.; Kretschy, N.; Somoza, M. M.; Ley, J. P.; Widder, S.; Krammer, G. E.; Marko, D.; Somoza, V. Nonivamide enhances miRNA let-7d expression and decreases adipogenesis PPARγ expression in 3T3-L1 cells. J. Cell. Biochem. 2015, 116, 1153−1163.
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DOI: 10.1021/acs.jafc.8b00909 J. Agric. Food Chem. XXXX, XXX, XXX−XXX
