Patent Application
20110212240
Embodiments of the present invention generally relate to processes for isolating bitter compounds for use in food and beverage products to enhance the flavors thereof.
Aside from its stimulatory effect, the popularity of freshly brewed coffee beverages is largely due to consumers' enjoyment of the alluring aroma, as well as the attractive and well-balanced taste profile, which is characterized by a unique, coffee-specific bitterness. In general, when present in low levels, the components responsible for bitterness may help reduce the acidity of the coffee while simultaneously providing body and dimension. However, if the concentration of bitter components becomes too low, the fragile balance between aroma, sourness, bitterness and astringency becomes imbalanced, thereby resulting in less desirable flavor attributes. Similarly, if the concentration becomes too high, the bitterness components may overshadow the other taste components present in the coffee beverage, again resulting in an undesirable flavor. Because certain coffee beverages, such as instant and decaf, tend to have much lower concentrations of bitter components, these beverages are often characterized as having an unpleasant, weak flavor by consumers.
Indeed, to date, there is very little information available about the structure of the components that provide this distinctive bitterness. Much of the information that is known tends to focus on methods of removing components, like caffeine, from intensely bitter coffee products to provide more balanced coffee beverages that appeal to a broader base of consumers.
If processes were developed to identify and isolate bitter components in a food-grade manner, it is believed that the components could be used to supplement and enhance the flavor of food and beverage products in a variety of ways never before considered. Such processes could simultaneously reduce the wasting of these bitter components while providing a way to enhance the flavor, body and character of other food and beverage products, as will be described herein.
Therefore, there remains a need for processes for isolating bitter compounds, such that the bitter compounds may be added to food and beverage products to enhance the flavors thereof.
In one embodiment, the present invention relates to processes for isolating bitter compounds for use in food and beverage products comprising contacting a bitter compound composition with an adsorbent to adsorb the bitter compounds from the bitter compound composition, desorbing the bitter compounds from the adsorbent to obtain a bitter compound isolate and adding the bitter compound isolate to a food or beverage product to enhance the flavor thereof.
In another embodiment, the present invention relates to processes for isolating bitter compounds for use in food and beverage products comprising extracting a bitter compound composition with a solvent to remove bitter compounds from the bitter compound composition, removing the solvent from the bitter compound composition to obtain a bitter compound isolate and adding the bitter compound isolate to a food or beverage product to enhance the flavor thereof.
In yet another embodiment, the present invention relates to bitter compound isolates for enhancing the flavor of food and beverage products, the bitter compound isolates comprising at least one compound selected from the group consisting of 3-O-caffeoyl-γ-quinide, 4-O-caffeoyl-γ-quinide, 5-O-caffeoyl-epi-δ-quinide, 5-O-caffeoyl-muco-γ-quinide, 3-O-feruloyl-γ-quinide, 4-O-feruloyl-γ-quinide, 3,4-O-dicaffeoyl-γ-quinide, 4-O-caffeoyl-muco-γ-quinide, 3,5-O-dicaffeoyl-epi-δ-quinide, 4,5-O-dicaffeoyl-muco-γ-quinide, 5-O-feruloyl-muco-γ-quinide, 4-O-feruloyl-muco-γ-quinide, 5-O-feruloyl-epi-δ-quinide, 3,4-O-diferuloyl-γ-quinide, 3,5-O-diferuloyl-epi-δ-quinide, 4,5-O-diferuloyl-muco-γ-quinide; quinide esterified with one or more of caffeic acid, ferulic acid, p-courmaric acid, 3,4-dimethoxycinnamic acid; cis-5,6-dihydroxy-1-methyl-3-(3′,4′-dihydroxyphenyl)indan, trans-5,6-dihydroxy-1-methyl-3-(3′,4′-dihydroxyphenyl)indan, cis-4,5-dihydroxy-1-methyl-3-(3′,4′-dihydroxyphenyl)indan, trans-4,5-dihydroxy-1-methyl-3-(3′,4′-dihydroxyphenyl)indan, and mixtures thereof.
As used herein, the term “adsorbent” refers to any food-grade material capable of adsorbing bitter quinides and/or phenylindans from a bitter compound composition and includes, but is not limited to, polyamide, nylon powder, polyvinyl pyrrolidone, polyvinyl polypyrrolidone, casein, zein, Amberlite® XAD, natural or synthetic polymers containing amide groups and combinations thereof.
As used herein, the term “bitter compound(s)” refers to bitter quinides, bitter phenylindans and mixtures thereof, as defined herein below.
As used herein, the term “bitter quinide(s)” or “quinide(s)” is used to generally describe any bitter quinides, including those of the bitter compound isolate, derived from roasting chlorogenic acid.
As used herein, the term “bitter phenylindan(s)” or “phenylindan(s)” is used to generally describe any bitter phenylindan, including those of the bitter compound isolate, derived from roasting chlorogenic acid or caffeic acid.
As used herein, the term “bitter compound isolate” is used to refer to the compounds obtained by the present processes regardless of the method by which they are obtained and which may generally include bitter quinides, bitter phenylindans and mixtures thereof. When used to enhance the flavor of a food or beverage product, the bitter compound isolate does not include any naturally occurring bitter compounds that may be present in the food or beverage product being enhanced.
As used herein, the term “bitter compound composition” means a solid or liquid comprising at least one of bitter quinides, phenylindans and mixtures thereof for use in the processes described herein. The bitter compound composition may comprise at least one roasted chlorogenic acid and/or caffeic acid derived from natural or synthetic acid sources. For illustration purposes, the bitter compound composition may comprise coffee brew or coffee extract.
As used herein, the term “chlorogenic acid(s)” means any free acid derived from natural or synthetic acid sources selected from the group consisting of monocaffeoyl quinic acids, dicaffeoyl quinic acids, tricaffeoyl quinic acids, monoferuloyl quinic acids, diferuloyl quinic acids, triferuloyl quinic acids, quinic acid esterified with one or more of caffeic acid, ferulic acid, p-courmaric acid, 3,4-dimethoxycinnamic acid. Chlorogenic acids, whether derived from natural sources or synthetically, can form bitter quinides when roasted as described herein.
As used herein, the term “comprising” means various components can be cojointly employed in the methods and articles of this invention. Accordingly, the terms “consisting essentially of” and “consisting of” are embodied in the term comprising.
As used herein, the term “food-grade” means that the material may legally be used as part of the unit operations of a food process or, that contact with a food is approved by regulatory authorities. The term “food-grade manner” means using a material such that it satisfies the foregoing regulatory requirements.
As used herein, the term “natural acid source” means a plant material comprising chlorogenic acid and/or caffeic acid. “Natural acid source” includes, but is not limited to, coffee beans, ripe coffee berries, sweet potato leaves, potatoes, apples, pineapples, cherries, peaches and combinations thereof.
As used herein, the term “residual bitter compound composition” means the components of the bitter compound composition that are not adsorbed by the adsorbent or extracted by the solvent.
As used herein, the term “roasting” refers to the process of heating any of the foregoing acids or acid sources, whether natural or synthetic, under the same general conditions as are employed when roasting green coffee beans. The roasting may be performed at ambient or elevated pressure and the roasting temperature may be constant or follow a desired curve (e.g., ramping). The acids or acid sources may be roasted independently or they may be mixed with an inert material, such as, for example, cellulose.
As used herein, the term “solvent” means any food-grade solvent including, but not limited to, water, ethanol, acetone, ethyl acetate and mixtures thereof. When used in the desorption step described herein, the solvent may further include any solvent capable of removal of bitter quinides and/or phenylindans from an adsorbent. When used in the extraction step described herein, the solvent may further include any solvent capable of removal of bitter quinides and/or phenylindans from a composition.
Embodiments of the present invention generally provide methods for isolating bitter compounds, including quinides and phenylindans, for use in food and beverage products. While the following discussion will generally be directed at the identification, isolation and use of such bitter compounds in coffee beverages, it will be understood by those skilled in that art that this use of coffee is done for illustration purposes only and the invention should not be limited to such.
It has been determined that the previously described components may include bitter quinides, and may generally comprise bitter mono- and di-caffeoyl quinides, caffeoyl-feruloyl quinides, and mono- and di-feruloyl quinides. Bitter quinides may be derived from roasted chlorogenic acid, or more specifically, roasted mono-, di-, or tri-caffeoyl quinic acids, mono-, di-, or tri-feruloyl quinic acids, or corresponding quinic acids containing caffeoyl and feruloyl residues, that have been roasted under controlled conditions to form quinides upon intramolecular water elimination as well as intermolecular transesterification. The bitter flavor profile of these quinides is unique when compared to other known bitter and sour flavorants found in coffee, such as caffeine, L-phenylalanine and 2,5-diketopiperazines, as well as quinic and phosphoric acids.
In general, the bitter quinides have a distinct, coffee-like “clean” bitterness and astringency while the other flavorants tend to display a sour, acidic flavor. For example, while bitter quinides provide bitterness combined with a slight astringency on the palate, such bitterness can disappear rapidly after swallowing, thus resulting in a clean bitter perception. In contrast, the bitterness of caffeine can be an “alkaloid”-type bitterness that produces an unpleasant lingering bitter aftertaste that can remain in the throat for an extended period of time after swallowing.
Several quinides are known to be present in roasted coffee, including 3-O-caffeoyl-γ-quinide, 4-O-caffeoyl-γ-quinide, 5-O-caffeoyl-epi-δ-quinide and 5-O-caffeoyl-muco-γ-quinide. See, Ginz, M. and Engelhardt, U. H. “Analysis of Fractions of Roasted Coffee by LC-ESI-MS: New Chlorogenic Acid Derivatives,” Colloque Scientifique International sur le Café, 19th ed, 248-252, (2001). However, while the existence of these quinides has been discussed, prior to the work of the present inventors, the true bitter character of many of these compounds, as well as their molecular basis, is far less understood. In addition, and as discussed later herein, there is currently no known process for isolating quinides for use in food and beverage products as such use requires the compounds to be prepared in a food-grade manner. See, Food Chemicals Codex, 5th Ed., The National Academies Press, Washington D.C., (2004) pgs. xxix-xxxii. Moreover, the present inventors discovered that the chemical structure of at least two of the aforementioned compounds may not be accurately described in the art, as will be explained below.
5-O-caffeoyl-epi-δ-quinide is discussed in the Ginz reference, however, the reference identifies the C-3 hydroxyl group as being located in the equatorial position when the present inventors have discovered that that C-3 hydroxyl group is, in fact, located in the axial position (shown above). This is important as stereochemistry is believed to be one of the key factors for determining the flavor activity of a compound.
Again, 5-O-caffeoyl-muco-γ-quinide is discussed in the Ginz reference, however, the reference identifies the C-5 caffeic acid group as being located in the equatorial position when the present inventors have discovered that that C-5 caffeic acid group is, in fact, located in the axial position (shown above). Once again, this is an important difference as stereochemistry can help determine the flavor activity of a compound.
In addition to the foregoing quinides, the present inventors have discovered several more varieties. In particular, the present inventors have recently identified 3-O-feruloyl-γ-quinide, 4-O-feruloyl-γ-quinide, 3,4-O-dicaffeoyl-γ-quinide, 4-O-caffeoyl-muco-γ-quinide, 3,5-O-dicaffeoyl-epi-δ-quinide, 4,5-O-dicaffeoyl-muco-γ-quinide, 5-O-feruloyl-muco-γ-quinide, 4-O-feruloyl-muco-γ-quinide and 5-O-feruloyl-epi-δ-quinide, 3,4-O-diferuloyl-γ-quinide, 3,5-O-diferuloyl-epi-δ-quinide, 4,5-O— diferuloyl-muco-γ-quinide as bitter quinides. These newly discovered bitter quinides are distinct from the previously described bitter compounds in that they generally have a more complex substitution pattern and their stereochemistry is different from the known compounds, which, as aforementioned, is believed to be important to the determination of flavor activity.
Furthermore, the present inventors have surprisingly discovered a late eluting fraction of even more complex bitter compounds, which have not been previously disclosed. As used herein, “late eluting” means compounds eluting between about 50 and about 56 minutes when using the method for evaluating bitter compounds as described in the Analytical Methods section herein. Without intending to be limited by theory, it is believed that this late eluting bitter fraction comprises numerous quinic acids multiply esterified with one or more of caffeic acid, ferulic acid, p-courmaric acid, 3,4-dimethoxycinnamic acid and combinations thereof. Moreover, taste dilution analysis as described in the literature (for example see: Ottinger, H. et al., “Characterization of natural “cooling” compounds formed from glucose and 1-proline in dark malt by application of taste dilution analysis,” Journal of Agricultural and Food Chemistry (2001), 49(3), 1336-44), as well as the calculation of taste activity values, indicates that the compounds comprising this late eluting fraction are the strongest contributors to the unique bitter flavor of coffee.
Also, four strongly bitter tasting compounds have been identified by the present inventors, however, these compounds do not fall into the chemical class of quinides. It has been determined that while these two compounds coelute with the previously mentioned late eluting bitter fraction, they belong to the chemical class of phenylindans. Phenylindans have been previously identified as thermally generated antioxidants, however, the bitter taste of these compounds has not been previously reported in the literature. See, Stadler, R. H., Welti, D. H., Staempfli, A. A. and Fay, L. B. “Thermal Decomposition of Caffeic Acid in Model Systems: Identification of Novel Tetraoxygenated Phenylindan Isomers and Their Stability in Aqueous Solutions”, Journal of Agricultural and Food Chemistry, (1996), 44, pgs 898-905; François L. Guillot, Armand Malnoë, and Richard H. Stadler. “Antioxidant Properties of Novel Tetraoxygenated Phenylindan Isomers Formed during Decomposition of Caffeic Acid” Journal of Agricultural and Food Chemistry, (1996), 44, pgs 2503-2510; and EP 687661 A1. In detail, these four compounds can be identified as:
These exciting discoveries, both the determination of the bitter character of several known compounds, as well as the identification of new varieties of bitter compounds, comprise just one aspect of the present invention. In addition, the present inventors have also surprisingly discovered that when properly isolated, bitter compounds (i.e. quinides and/or phenylindans) may be added to food and beverage products to enhance the bitter flavor thereof. Without intending to be limited by theory, it is believed that the flavor enhancement resulting from the addition of these bitter compound isolates to food and beverage products is due to their characteristic roasted coffee-like bitter profile, which cannot be matched by any other known bitter compound (e.g., caffeine, quinine, 2,5-diketopiperazines, L-phenylalanine), and which provides a unique, coffee-specific flavor.
As aforementioned, when isolated properly, the bitter compounds may be used to enhance the flavor or food and beverage products. In one embodiment, the processes herein may relate to isolating bitter compounds for use in food and beverage products generally comprising contacting a bitter compound composition with an adsorbent to adsorb the bitter compounds from the bitter compound composition, desorbing the bitter compounds from the adsorbent to obtain a bitter compound isolate, and adding the bitter compound isolate to a food or beverage product to enhance the flavor thereof.
In another embodiment, ethyl acetate extraction can be used to isolate the bitter compounds from the bitter compound composition, as described below.
The first step of the process described herein may involve contacting a bitter compound composition with an adsorbent to adsorb the bitter compounds. The bitter compound composition may comprise at least one of bitter quinides, bitter phenylindans and mixtures thereof. More specifically, the bitter compound composition may be either a solid or a liquid and may comprise at least one roasted chlorogenic acid selected from the group consisting of monocaffeoyl quinic acids, di-caffeoyl quinic acids, tricaffeoyl quinic acids, monoferuloyl quinic acids, diferuloyl quinic acids, triferuloyl quinic acids, quinic acid esterified with one or more of caffeic acid, ferulic acid, p-courmaric acid, 3,4-dimethoxycinnamic acid, caffeic acid and mixtures thereof, derived from natural or synthetic acid sources. The bitter compound composition may generally have a pH of less than about 7, and in one embodiment, less than about 6. It has been discovered by the present inventors that at a pH of higher than about 7, the quinide ring of any bitter quinides present may have a tendency to start to open and form corresponding acids, which results in a loss of bitter flavor.
As aforementioned, the roasted acids of the bitter compound composition may be derived from a variety of natural or synthetic acid sources. For example, in one embodiment, the roasted acids can be derived from a natural acid source comprising any plant material comprising chlorogenic acids, such as, for example, green coffee beans, ripe coffee berries, sweet potato leaves, potatoes, and fruits such as apples, pineapples, cherries and peaches. These natural acid sources may first be roasted to convert the chlorogenic acid and/or caffeic acid to bitter quinides and/or phenylindans, which may then be extracted using the processes described herein. Alternately, the chlorogenic acids and/or caffeic acid may be extracted from the natural acid source and then roasted to convert the acids to bitter quinides and/or phenylindans. Examples of bitter compound compositions derived from natural acid sources include, but are not limited to, coffee brew or coffee extract.
Coffee brew may comprise a medium strength brewed roast and ground coffee made from about 20 g to about 60 g of roast and ground coffee and about 1000 mL to about 1500 mL of water. Such coffee brew may be produced in a conventional brewer, as well as any other brewing device or appliance known in the art. Coffee extract may be obtained from coffee through a variety of extraction methods from, including, but not limited to, direct extraction via the use of solvents, such as mixtures of ethanol and water, or by batch extraction, column extraction or continuous extraction using, for example, a Soxhlet-type extraction unit. Those skilled in the art will understand how to carry out the foregoing extraction procedures. Once the coffee extract is obtained, it may be purified and/or concentrated prior to use as a bitter compound composition.
The coffee used to make the coffee brew or coffee extract may be derived from any of a number of countries of origin, including, but not limited to, Columbia, Mexico, Guatemala, Brazil or combinations thereof, and it may be caffeinated or decaffeinated. Additionally, the coffee brew or coffee extract may comprise a single variety of coffee, such as Arabica or Robusta, or it may comprise a blend thereof. Moreover, while the coffee used to make the coffee brew or coffee extract may be roasted to any degree using common practices, in one embodiment, the coffee may comprise light to medium roasts, since it has been found by the present inventors that bitter quinides can have a tendency to degrade during prolonged roasting.
In another embodiment, the roasted acids of the bitter compound composition may be derived from a synthetic acid source, such as, for example, synthetic chlorogenic acid or caffeic acid.
Roasting any of the foregoing acids or acid sources, whether natural or synthetic, may comprise roasting under the same general conditions as are employed when roasting green coffee beans. The roasting may be performed at ambient or elevated pressure and the roasting temperature may be constant or follow a desired curve (e.g., ramping). However, when roasting the acids directly, rather than roasting the acid source and extracting the roasted acids, it should be noted that the acids may be roasted independently or they may be mixed with an inert material, such as, for example, cellulose, to drive the roasting products in a certain direction. Without intending to be limited by theory, it is believed that if the acids are roasted on their own, the formation of the more complex late eluting fraction may be favored while if the acids are mixed with an inert material, the formation of mono-quinides may be favoured. In any case, once the roasting is complete, the resulting bitter compound may be put into solution with solvent to prepare for the next step, which may comprise either adsorption or extraction.
i. Adsorption
While any adsorbent capable of adsorbing the bitter compounds may be used, because embodiments of the present invention seek to produce a bitter compound isolate acceptable for use in food and beverage products, in one embodiment, the adsorbent may comprise a food-grade adsorbent. As used herein, “food-grade” means that the material may legally be used as part of the unit operations of a food process or, that contact with a food is approved by regulatory authorities. Some examples of adsorbents acceptable for use herein include, but are not limited to, polyamide, nylon powder, polyvinyl pyrrolidone, polyvinyl polypyrrolidone, casein, zein or other food-grade resins which adsorb phenolic material, such as Amberlite® XAD, and combinations thereof.
Having selected the adsorbent, the bitter compound composition may be contacted with the adsorbent in a variety of ways, including, but not limited to, batch extraction or column isolation. Each method is described in more detail below.
When using batch extraction, the adsorbent may be added directly into the bitter compound composition. Batch extraction may be carried out at any temperature, though in one embodiment, the bitter compound composition can be cooled to about room temperature prior to adding the adsorbent because it is believed that higher temperatures may decrease the overall bitter compound yield. Also, the amount of time the adsorbent is held in contact with the bitter compound composition will vary, but generally, from about 5 minutes to about 15 minutes is sufficient time to achieve about 95% adsorption of bitter compounds. Similarly, the amount of adsorbent needed for optimum bitter compound adsorption will vary according to the adsorbent used. While those skilled in the art will understand how to select the proper condition for carrying out batch extraction, the following is provided for illustration purposes.
As an example, when using polyvinyl pyrrolidone (PVP), the ratio of adsorbent to bitter compound composition may be about 15 g PVP to about 200 mL bitter compound composition. This ratio generally results in at least about 95% adsorption of bitter compounds within about 10 minutes. Compare that to using casein as the adsorbent, wherein having a ratio of about 15 g casein to about 200 mL bitter compound composition may typically result in an adsorption of bitter compounds of only about 50%-60%. Thus, in this latter case, it may be preferred to use a ratio of casein to bitter compound composition of about 30 g casein to about 200 mL of bitter compound composition. Using this latter ratio of casein to bitter compound composition can generally provide adsorption of at least about 80% of the bitter compound present in the bitter compound source.
Alternately, when using column isolation to adsorb the bitter compounds from the bitter compound composition, a slurry of adsorbent and water can be used to fill a column. The column may be any standard isolation column of any size. The adsorbent may then be washed, first by pumping a solvent through the column, then by pumping water through the column. In one embodiment, the solvent used herein can be food-grade such that the fractions acquired by the present process are acceptable for use in food and beverage products. Solvents acceptable for use may comprise any food-grade solvent including, but not limited to, ethanol, acetone, ethyl acetate and mixtures thereof.
After washing the column with water, a bitter compound composition may be applied via the top of the column and the bitter compounds, along with any free caffeoyl quinic and free feruloyl quinic acids, can be adsorbed by the adsorbent while the residual bitter compound composition can pass through the column, thus effectively separating the bitter compounds and free acids from the residual bitter compound composition. As used herein, the term “residual bitter compound composition” means the components of the bitter compound composition that are not adsorbed by the adsorbent, which generally includes any non-phenolic organic or inorganic material, (e.g., citric acid, quinic acid, malic acid, phosphoric acid), minerals (e.g., sodium, potassium), caffeine, and coffee odorants. One skilled in the art will understand that the amount of bitter compound composition that can be applied to the column may be dependent on the nature and amount of adsorbent present within the column, which in turn, is dependent upon the size of the column. For example, when using polyamide as the adsorbent and coffee brew as the bitter compound composition, typically about 12-15 mL of coffee brew can effectively be applied to about 1 gram polyamide. Those skilled in the art will understand how to select a column size and adsorbent in view of the foregoing ratio of adsorbent to bitter compound composition.
Once the bitter compound composition has been in sufficient contact with the adsorbent to adsorb the bitter compounds and free caffeoyl and feruloyl quinic acids, the adsorbent may be removed from the residual bitter compound composition if necessary, and washed. If column isolation is used, the adsorbent comprising the bitter compounds will be automatically separated from the residual bitter compound during the isolation process and thus, no further removal is needed. However, the adsorbent may be washed by flushing the column with several column volumes of water. If, on the other hand, batch extraction is used, the adsorbent may be filtered off from the residual bitter compound composition and again, optionally washed with water. Washing with water can aid in the removal of any residual bitter compound composition that may be present on the adsorbent. In both instances, the amount of water used, as well as the number of washing cycles, is not critical as there is generally very little loss of the desired bitter compounds during this washing process. However, alkaline condition should be avoided due to the instability of the bitter compounds under alkaline conditions.
At this point, the residual bitter compound composition may have a tea-like flavor consisting of sour and astringent flavor attributes with no perceivable bitterness. If so desired, this residual bitter compound composition may be added to coffee beverages having substantial bitterness, such as, for example, fast roasted Robusta coffees, or lightly roasted coffees, in order to reduce the bitterness thereof. Without intending to be limited by theory, it is believed that when combined with a highly bitter coffee beverage, the residual bitter compound composition can reduce intense bitterness while maintaining other coffee attributes like sourness, caffeine levels and mineral content, thereby resulting in a more balanced blend. While this use of the residual bitter compound composition is certainly acceptable, the bitter compounds that remain adsorbed by the adsorbent can be processed further before they may be used to enhance the flavor of food and beverage products.
ii. Desorbing the Bitter Compounds from the Adsorbent
Having completed the foregoing steps, the bitter compounds may now be desorbed from the adsorbent to obtain a bitter compound isolate. Unlike the art, which typically considers any bitter components removed from a coffee brew to be waste material, the present inventors surprisingly discovered that the present bitter isolates may be added to food and beverage products to actually enhance the flavor thereof.
Similar to adsorption, the desorption step may also be carried out via batch extraction or column extraction. For batch extraction, the adsorbent comprising the bitter compounds can be re-suspended in a solvent. Solvents acceptable for use herein may comprise any of the aforementioned food-grade solvents capable of removing the bitter compounds from the adsorbent, including, but not limited to, ethanol, acetone and mixtures thereof. Depending on the adsorbent and solvent used, desorption may be performed at various temperature conditions. For example, when using ethanol as the solvent, the solvent may be hot (about 60° C. to about 80° C.) when using PVP as the adsorbent, or room temperature (about 21° C.) when using polyamide and/or casein as the adsorbent. Those skilled in the art will understand how to select the proper temperature according to the adsorbent and solvent used. The adsorbent/solvent mixture is stirred for about 15 minutes to support desorption, after which, the adsorbent can be filtered off and a bitter compound isolate collected. This process may be repeated several times and the bitter compound isolates combined.
If using column extraction, the column can be flushed with several column volumes of solvent. In this instance, the present inventors surprisingly discovered that the bitter compound isolate is quantitatively eluted from the adsorbent while other phenolic materials, such as free caffeoyl quinic or feruloyl quinic acids, tend to remain adsorbed on the resin.
iii. Extraction
Alternately, solvent extraction can be used to isolate the bitter compounds from the bitter compound composition, which may either a solid or liquid. Once again, while any solvent capable of extracting the bitter quinides and/or phenylindans from the bitter compound composition may be used, because embodiments of the present invention seek to produce a bitter compound isolate acceptable for use in food and beverage products, in one embodiment, the solvent may comprise a food-grade adsorbent as set forth previously. Having selected the solvent, the bitter compound composition may be contacted with the solvent in a variety of ways, including, but not limited to, batch extraction or column extraction, as set forth previously. Each method is described in more detail below.
As an example, when using ethyl acetate, the ratio of solvent to bitter compound composition may be about 100 g ethyl acetate to about 200 mL bitter compound composition. Repeating this extraction three times, this ratio generally results in at least about 95% extraction of bitter quinides and/or phenylindans within about 30 minutes per extraction cycle.
When using column extraction to isolate the bitter compounds, a solid bitter compound composition can be filled directly into a column. The column may be any standard isolation column of any size. The source may then be wetted by blowing steam through the column. In one embodiment, the solvent used herein can be any food-grade solvent as described previously. After wetting the column with the steam, the bitter compound composition may be extracted with solvent and the bitter quinides and/or phenylindans, along with small amounts of any free caffeoyl quinic and free feruloyl quinic acids, can be collected. Those skilled in the art will understand how to select a column size and solvent in view of the foregoing ratio of solvent to bitter compound composition.
Once the bitter compound composition has been in sufficient contact with the solvent to extract the bitter compounds, the solvent may be removed from the residual bitter compound composition. The solvent may then be removed by any method known to those skilled in the art (for example, rotary evaporation) and the desired bitter compound isolate may be collected for use in food or beverage products. It should be noted that while solvent extraction is an acceptable method for extracting bitter compounds, the purity of the resulting bitter compound isolate may be lower than the purity obtained by the use of an adsorbent. Therefore, it may be desired that solvent extraction is used only in conjunction with caffeine-free sources, or if caffeinated sources are used, that additional purification steps are taken prior to adding the bitter compound isolate to a food or beverage product.
Regardless of which method is used, the resulting bitter compound isolate may optionally be further treated. For instance, the bitter compound isolate may be concentrated under vacuum, such as by rotary evaporation, to a desired strength, or completely dried. Also, the bitter compound isolate may be further purified by, for example, membrane filtration or solvent extraction, to remove any residual odorants, such as 4-vinylguaiacol, which provide smoky notes.
Once the bitter compound isolate is collected, and optionally further concentrated or purified, it may be used in food and beverage products.
At this point, the bitter compound isolate may be used in food and beverage products to enhance the flavors thereof. In one embodiment, the bitter compound isolate may comprise at least one compound selected from the group consisting of 3-O-caffeoyl-γ-quinide, 4-O-caffeoyl-γ-quinide, 5-O-caffeoyl-epi-δ-quinide, 5-O-caffeoyl-muco-γ-quinide, 3-O-feruloyl-γ-quinide, 4-O-feruloyl-γ-quinide, 3,4-O-dicaffeoyl-γ-quinide, 4-O-caffeoyl-muco-γ-quinide, 3,5-O-dicaffeoyl-epi-δ-quinide, 4,5-O-dicaffeoyl-muco-γ-quinide, 5-O-feruloyl-muco-γ-quinide, 4-O-feruloyl-muco-γ-quinide, 5-O-feruloyl-epi-δ-quinide, 3,4-O-diferuloyl-γ-quinide, 3,5-O-diferuloyl-epi-δ-quinide, 4,5-O-diferuloyl-muco-γ-quinide, or quinide esterified with one or more of caffeic acid, ferulic acid, p-courmaric acid, 3,4-dimethoxycinnamic acid, or cis-5,6-dihydroxy-1-methyl-3-(3′,4′-dihydroxyphenyl)indan, trans-5,6-dihydroxy-1-methyl-3-(3′,4′-dihydroxyphenyl)indan, cis-4,5-dihydroxy-1-methyl-3-(3′,4′-dihydroxyphenyl)indan, trans-4,5-dihydroxy-1-methyl-3-(3′,4′-dihydroxyphenyl)indan, and mixtures thereof. Such compounds may be derived from roasted natural or synthetic acid sources as described above, or they may be synthesized directly.
As aforementioned, the present bitter compound isolates may be added to any food or beverage product to provide a unique, coffee-like bitterness. Some of the more common products benefiting from the addition of bitter compounds may include, but are not limited to, instant coffee, decaffeinated coffee, roast and ground coffee, ready-to-drink coffee, coffee concentrates, creamy coffees with or without additional flavorants, chocolate milk, chocolate, ice cream and candy. Due to the different ingredients that make up the foregoing products, the bitter compound isolate may have a different effect on the different food and beverage products to which they are added.
Focusing on the coffee beverage products for a moment, the present inventors have discovered that instant, decaffeinated and dark-roasted roast and ground coffees and coffee beverages, in particular, can benefit from the addition of bitter compound isolates because these products are naturally lower in such bitter-tasting compounds. During instant processing, the bitter compounds may be destroyed by the harsh extraction conditions used, while during decaffeination, the acid precursors may be partially extracted resulting in lower bitter compound levels after roasting. Dark roasts can contain lesser amounts of bitter compounds compared to light roast because these bitter compounds are formed early in the roasting process and may be destroyed under prolonged roasting conditions. Thus, by adding the bitter compound isolate to such products, the overall flavor of the product may be enhanced to provide a more balanced product. Additionally, the present inventors have found that along with the enhancement in flavor, the general body, strength and mouthfeel of these coffee products can be enhanced. The foregoing coffee products may comprise any form, including, but not limited to ready-to-make coffees, ready-to-drink-coffees or concentrated coffees.
Turning to the non-coffee based foods and beverages, such as chocolate, candy and milk, the present inventors have surprisingly found that adding bitter compound isolates to such products can complement the flavors thereof by providing a flavor typical of freshly brewed coffee. Obtaining a good coffee flavor in non-coffee based foods and beverages can be quite difficult as it often involves using a variety of expensive and unstable odorants. In contrast, as the bitter compound sources described herein are generally readily available, using the bitter compound isolates can provide a less expensive, convenient and natural way to flavor a product. In addition, the bitter compound isolates can provide the unique and characteristic flavor typical of freshly brewed coffee where it may often be difficult to achieve a similar result with currently available flavorants. Moreover, this freshly brewed coffee taste can be provided via the bitter compound isolates without adding any caffeine to the product. However, it should be noted that the present bitter compound isolates may be used in conjunction with currently available flavorings to provide a more natural, complex and realistic overall coffee flavor perception.
It will be understood by those skilled in the art that the amount of bitter compound isolate added to each of the foregoing food and beverage products will differ according to flavor preferences and desired flavor. Representative illustrations of the use of bitter compound isolates to enhance the flavor of food and beverage products are found herein in the Examples.
Parameters used to characterize elements of the present invention are quantified by particular analytical methods. Those methods are described in detail as follows.
Bitter compounds, like bitter quinides and/or phenylindans, present in a bitter compound composition are analyzed by HPLC-DAD and HPLC-MS, respectively.
For analysis of the caffeoyl quinic acids, caffeoyl quinides and feruloyl quinic acids, the system consists of a 2695 separation module (Waters, Milford, Mass., USA), a 2996 photometric array detector (Waters, Milford, Mass., USA) and a Micromass ZMD mass spectrometer (provided by Waters, Milford, Mass., USA). Operating in positive electrospray mode, MS-analysis is performed in scan and single-ion-monitoring mode using m/z=355 for the caffeoylquinic acids, m/z=337 for the caffeoyl quinides, and m/z=369 for feruloylquinic acids. For illustration purposes only, coffee brew is used though it will be understood that any bitter compound composition may be employed. Inject 10 ul of coffee brew directly onto an analytical Phenyl-Hexyl column (250×4.6 mm, Luna, Phenomenex, Torrance, Calif., USA) kept at 40° C. Maintaining a flow rate of 0.8 mL/min and monitoring the effluent at 326 nm, perform chromatography starting with a mixture (75/25, v/v) of aqueous ammonium formate buffer (250 mmol, pH 3.5) and methanol, thereafter increasing the methanol content to 30% within 30 minutes, then to 50% within 15 minutes, and finally to 100% within 10 minutes. This methanol content is maintained for additional 10 minutes. Under these conditions, the free caffeoylquinic acids typically elute after 6.07 minutes, 8.53 minutes and 8.71 minutes, the feruloylquinic acids elute after 16.30 minutes and 16.78 minutes, the five caffeoylquinides elute after 17.4 minutes, 18.1 minutes, 19.1 minutes, 20.2 minutes and 22.3 minutes, as discrete peaks. In addition, a highly complex and intensely bitter tasting late eluting fraction comprising numerous multiply esterified quinic acid isomers and phenylindans elutes as one complex peak between 50 minutes and 56 minutes.
For analysis of the di-caffeoyl quinides, the feruloyl quinides, the di-feruloyl quinides, as well as the phenylindans, an Agilent 1100 series HPLC (Agilent, Palo Alto, Calif., USA) is coupled to a API 4000 Q-Trap mass spectrometer (Applied Biosystems, Darmstadt, Germany) operating in the multiple reaction monitoring mode (MRM) for detecting negative ions. For a duration of 150 ms, the mass transition reactions m/z 497→335 and 497→161 are used for the detection of di-caffeoyl quinides, m/z 349→193 and 349→175 for the feruloyl quinides, 525→193 and 525→175 for the di-feruloyl quinides and 271→146 and 271→109 for the cis-/trans-5,6-dihydroxy-1-methyl-3-(3′,4′-dihydroxyphenyl)indan) and 271→161 and 271→109 for the cis-/trans-4,5-dihydroxy-1-methyl-3-(3′,4′-dihydroxyphenyl)indan. Zero grade air serves as nebulizer gas (35 psi) and as turbo gas (400° C.) for solvent drying (45 psi).
For monitoring the individual di-caffeoyl and di-feruloyl quinides, chromatography is performed on an analytical column (Synergi Fusion-RP, 150×2 mm i.d., 4 μm, Phenomenex, Aschaffenburg, Germany). After injection of the sample (10 μL), analysis is performed using a gradient, starting with a mixture (60/40, v/v) of aqueous formic acid (1%) and methanol, and increasing the methanol content to 60% within 15 minutes, and then to 100% within 25 minutes while maintaining a flow rate of 250 μL/min.
For monitoring individual feruloyl quinides, chromatography is performed on an analytical Phenyl-Hexyl column (250×4.6 mm, Luna, Phenomenex, Torrance, Calif., USA). After injection of the sample (10 μL), chromatography is performed starting with a mixture (75/25, v/v) of aqueous ammonium formate buffer (500 mmol, pH 3.5) and methanol, thereafter increasing the methanol content to 28% within 34.5 minutes, then to 50% within 10 minutes, and finally to 100% within 5 minutes while maintaining a flow rate of 1.0 mL/min.
For monitoring the individual phenylindans, chromatography is performed on an analytical column (Synergi Fusion-RP, 150×2 mm i.d., 4 μm, Phenomenex, Aschaffenburg, Germany or Zorbax Eclipse XDB-C18, 150×2.1 mm i.d., 4 μm, Agilent, Waldbronn, Germany). After injection of the sample (5-20 μL), analysis is performed using a gradient, starting with a mixture (75/25, v/v) of aqueous formic acid (0.1%) and acetonitrile, and increasing the acetonitril content to 28% within 5 minutes, then to 30% within 20 minutes and then to 100% within 5 minutes while maintaining a flow rate of 250 μL/min.
About 500 grams of polyamide (SC-6, Machery & Nagel, Easton, Pa.) is suspended in about 1500 mL of water and allowed to swell for about 2 hours at about room temperature. Fines floating on the surface are removed and the slurry is filled into a XK 50/100 column (100 cm×5.0 cm; Amersham Pharmacia, Piscataway, N.J.) until a column bed height of about 90 cm is obtained. Using Tefzel® tubing (Amersham Pharmacia, Piscataway, N.J.) and Masterflex® silicone tubing (size 16; Cole Palmer, Chicago, Ill.) the column is connected to a peristaltic pump (Baker Technical Industries.) To remove any impurities, the column is flushed with 200 proof ethanol (Aaper, Shelbyville, Ky.) for 8 hours at a flow rate of about 14.7 mL/min. Subsequently, the mobile phase is switched to water and the column continues to be flushed for approximately 12 additional hours.
About six liters of coffee brew is prepared in batches containing about 50 g roast and ground coffee (Folgers® Gourmet Supreme decaf) and 1100 mL of water using a coffee maker. The coffee brew is then cooled to about room temperature in an ice bath. About 5 liters of the coffee brew is applied to the column at a flow rate of about 14.5 mL/min, and then the column is washed with water (Milli-Q®) for about 12 hours. Finally, the mobile phase is switched to 200 proof ethanol (Aaper, Shelbyville, Ky.) and after the aqueous dead volume of the column (about 1.41 liters) is pumped from the column, the ethanolic effluent containing the bitter compound isolate is collected. After collecting about 5.61 liters of the isolate, which is the equivalent of about four column volumes, isolation is stopped. The ethanol is removed from the isolate by rotary evaporation (Buechi, New Castle, Del.) conducted at about 40° C. and about 70 mbar and the remaining dry residue of the bitter compound isolate is dissolved in about 50 mL of 200 proof ethanol (Aaper, Shelbyville, Ky.). Any insoluble material is removed by centrifugation. The bitter compound isolate is analyzed using the Analytical Methods described herein and is found to comprise bitter quinides and phenylindans acceptable for use in food and beverage products.
About 1 gram of chlorogenic acid (Aldrich, Milwaukee, Wis.) and about 2 mL of water (Milli-Q®) are mixed and subsequently dried at about 70° C. The residues are then dry-heated for about 18 minutes at from about 220-230° C. The resulting reaction products are dissolved in hot water (Milli-Q®, 100 mL) and after cooling to about room temperature, are extracted with ethyl acetate (5×25 mL, Aldrich, Milwaukee, Wis.). The combined organic layers are freed from solvent and the residues are taken up in ethanol/water (30/70, v/v; 10 mL) for further processing.
In case residual chlorogenic acid needs to be removed, polyamide (MN-SC-6, Machery & Nagel, Easton, Pa.) is suspended in water and filled in a glass column (300×30 mm) up to about 160 mm. The polyamide is conditioned with a mixture of about 250 mL of ethanol and about 250 mL of water and the residues dissolved in water (Milli-Q) are applied to the column. The column is washed with about 750 mL of water and the bitter compounds are eluted using about 500 mL of ethanol. Finally, the ethanolic bitter compound isolate is concentrated by rotary evaporation in vacuum (45° C., 70 mbar) to a desired strength. The bitter compound isolate is analyzed using the Analytical Methods described herein and is found to comprise bitter quinides and phenylindans acceptable for use in food and beverage products.
About 0.250-0.500 mL of the ethanolic bitter compound isolate of Example 1 (the equivalent to about 25-50 mg dry weight) is dried under a stream of nitrogen and subsequently, is dissolved in about 100 mL instant coffee beverage prepared from about 1.5 g of Folgers® instant coffee and about 100 mL water. When compared to an instant coffee beverage without the added bitter compound isolate, the instant coffee beverage having the added bitter compound isolate has an enhanced, freshly brewed coffee flavor combined with increased body and strength while the hydrolyzed off-note, which is typical for instant coffee, is decreased. Overall, the instant coffee beverage supplemented with the bitter compound isolate is perceived to be much closer in taste to a freshly brewed coffee.
About 0.1-0.25 mL of the ethanolic bitter compound isolate from Example 1 (the equivalent to about 10-25 mg dry weight) is dried under a stream of nitrogen and subsequently, is dissolved in about 100 mL of freshly brewed roast and ground decaffeinated coffee prepared using about 33.3 g of Folgers Gourmet Supreme® decaf coffee and about 1420 mL of water. A comparison to decaffeinated coffee not supplemented with the bitter compound isolate shows that the coffee having the added bitter isolate has increased strength and body and an improved mouthfeel.
About 50 g of milk chocolate (Milka®) is melted over a hot water bath and about 0.6 mL (about 60 mg dry weight) of the ethanolic bitter compound isolate from Example 1 is added and distributed evenly by stirring. The chocolate/bitter compound isolate combination is then transferred into a crystallization bowl and is placed into a refrigerator to harden for about 30 minutes. The chocolate, now having the added bitter compound isolate, displays a character similar to dark chocolate, good coffee flavor and good coffee-like mouthfeel.
About 15 g of Nesquick® double chocolate cocoa powder (Nestle) is dissolved in about 235 mL milk and is heated in a microwave. Then about 0.3 mL of the ethanolic bitter compound isolate from Example 1 (the equivalent to about 30 mg dry weight) is added to the hot beverage with stirring to enhance the flavor thereof. The enhanced chocolate milk displays good coffee flavor and good coffee like mouthfeel.
All documents cited in the present specification are, in relevant part, incorporated herein by reference; the citation of any document is not to be construed as an admission that it is prior art with respect to the present invention.
While particular embodiments of the present invention have been illustrated and described, it would be obvious to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention.
This application is a Continuation-in-part of U.S. patent application Ser. No. 11/156,883, filed Jun. 20, 2005, which is herein incorporated by reference, and a continuation of U.S. Ser. No. 11/452,481, also incorporated by reference.
| Number | Date | Country | |
|---|---|---|---|
| Parent | 11452481 | Jun 2006 | US |
| Child | 13106340 | US |
| Number | Date | Country | |
|---|---|---|---|
| Parent | 11156883 | Jun 2005 | US |
| Child | 11452481 | US |
