Taste modifiers

Abstract

A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound of the formula I

Description

This description relates to the modification of taste, and to compounds for modifying taste.

Compounds for modifying the taste of consumables such as foodstuffs, beverages, confectionery and the like are widely used. They do not themselves add flavour to the consumable, but they provide desirable ancillary benefits, such as enhanced mouthfeel and creaminess, or masking undesirable characteristics of other ingredients, such as the bitter aftertaste associated with some sweeteners used in place of sugar in dietary products.

There have been investigations of the sources of creaminess in full-fat cream, for example, by Schlutt et al in J. Agr. Food. Chem. 2007, 55, 9634-9645. A range of compounds, including a number of lactones, was tested, and it was found that only δ-tetradecalactone was able to enhance the retronasal cream flavour in a product, other lactones merely influencing the melting behaviour of cream in the mouth. Japanese publication 2011-083264 additionally found that certain δ-lactones could contribute to creamy sensation.

There is now provided a class of compounds that provides such desirable effects. This disclosure provides a method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound of the formula 1

in which

• (a) A is selected from the moieties

• (b) n is from 0-7, such that X is absent or a linear alkylene group in which n is from 1-7; and
• (c) Z is absent and Y is a moiety selected from the groups —CHO, or —CH₂OH; or
• (d) Z is present and is a C_1-7 linear alkane, and Y is selected from —CHOH, —CO, or —COC(CH₃)O.

Particular examples of compounds am 8-hydroxydecanoic acid and 9-hydroxydecanoic acid. Although these compounds are known, their use in flavor applications is not.

Some of the taste modifiers are novel compounds. There is therefore also provided a compound of the formula II,

in which the values of n, m and Y are selected according to the following table:

n	Y	m
1	CO	2, 3, 5, 6
1	CHOH	2, 3
1	COC(CH3)O	4
3	CO or CHOH	1, 2, 3
3	COC(CH3)O	2
4	CO	2, 3
4	CHOH	1, 2, 3
4	COC(CH3)O	1
5	CO	1, 2
5	CHOH	1
5	CH2OH	—
5	CHO	—
6	CO	1
6	CH2OH	—
6	CHO	—
7	CHO	—

Particular examples of these novel compounds are 8-hydroxy gamma decalactone and 9-hydroxy gamma decalactone.

Preparation of Materials

The synthesis of the hydroxy-γ-lactones 3 may be carried out in one step from the appropriate hydroxyolefin 2 using a radical-mediated atom transfer cyclization approach, scheme 3 (Yorimitsu, Hideki; Wakabayashi, Katsuyu; Shinokubo, Hiroshi and Oshima, Koichiro, Bulletin of the Chemical Society of Japan (2001), 74(10), 1963-1970). Alternatively, if the desired hydroxylolefin 2 is not commercially available then it can be prepared in two steps from the commercial hydroxyolefin by oxidation to the aldehyde using PDC. Dess-Martin reagent or another aldehyde selective oxidant familiar to those skilled in the art. One skilled in the art will recognize that there are numerous ways that one might prepare the hydroxyolefin starting materials. One important point is that if n=2, then the cyclization of the hydroxyl may occur providing carboxytetrahydrofurans as byproducts (Yorimitsu, Hideki; Wakabayashi, Katsuyu; Shinokubo, Hiroshi; Oshima, Koichiro, Tetrahedron Letters (1999), 40(3), 519-522).

The compounds hereinabove described may be added to consumable bases. A consumable base is the totality of all the ingredients of consumable, except for the compound hereinabove defined. These ingredients will depend on the nature of the consumable and may be selected from any of those known to and used by the art, in art-recognised quantities.

These include, but are not limited to, anti-caking agents, anti-foaming agents, anti-oxidants, binders, colourants, diluents, disintegrants, emulsifiers, encapsulating agents or formulations, enzymes, fats, flavour-enhancers flavouring agents, gums, lubricants, polysaccharides, preservatives, proteins, solubilisers, solvents, stabilisers, sugar-derivatives, surfactants, sweetening agents, vitamins, waxes, and the like. Solvents which may be used are known to those skilled in the art and include e.g. ethanol, ethylene glycol, propylene glycol, glycerine and triacetin. Encapsulants and gums include maltodextrin, gum arabic, alginates, gelatine, modified starch, and polysaccharides. Examples of additives, excipients, carriers, diluents or solvents for flavour or fragrance compounds may be found e.g. in “Perfume and Flavour Materials of Natural Origin”, S. Arctander, Ed., Elizabeth, N.J. 1960; in “Perfume and Flavour Chemicals”, S. Arctander, Ed., Vol. I & II. Allured Publishing Corporation, Carol Stream, USA, 1994; in “Flavourings”, E. Ziegler and H. Ziegler (ed.). Wiley-VCH Weinheim, 1998, ad “CTFA Cosmetic Ingredient Handbook”, J. M. Nikitakis (ed.). 1st ed. The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

The proportion of the compound hereinabove described (more than one may be used) used in a consumable will vary according to the nature of the consumable and the nature and strength of the effect desired by the flavorist. However, typical non-limiting proportions are from 0.3-20 ppm when A is (i) and from 0.5-25 ppm when A is (ii).

The compounds may be used in any kind of consumable. Non-limiting examples of such consumables include:

• • wet/liquid soups regardless of concentration or container, including frozen soups. For the purpose of this definition soup(s) means a food prepared from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid which may include visible pieces of some or all of these ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-serve, semi-condensed or condensed and may be served hot or cold, as a first course or as the main course of a meal or as a between meal snack (sipped like a beverage). Soup may be used as an ingredient for preparing other meal components and may range from broths (consommé) to sauces (cream or cheese-based soups);
  • dehydrated and culinary foods, including cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as a ingredient within a product, sauces and recipe mixes (regardless of technology);
  • meal solutions products such as: dehydrated and freeze dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of ready-made dishes, meals and single serve entrees including pasta, potato and rice dishes;
  • meal embellishment products such as: condiments, marinades, salad dressings, salad toppings, dips, breading, better mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates sauces or sauce mixes, including recipe mixes for salad, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or frozen;
  • beverages, including beverage mixes and concentrates, including but not limited to, alcoholic and non-alcoholic ready to drink and dry powdered beverages, carbonated and non-carbonated beverages e.g. sodas, fruit or vegetable juices, alcoholic and non-alcoholic beverages, confectionery products, e.g. cakes, cookies, pies, candies, chewing gums, gelatins, ice creams, sorbets, puddings, jams, jellies, salad dressings, and other condiments, cereal, and other breakfast foods, caned fruits and fruit sauces and the like;
  • milk, cheese, yoghurt and other dairy products.

The addition of the compounds hereinabove described confers desirable effects on the consumables, such as increased creamyness/mouthfeel in a yogurt or low-fat milk product, and the masking of bitter after-tastes in consumables containing ingredients that are bitter or that have bitter after-tastes. Particular examples are materials such as whey protein frequently found in dairy applications, and high-intensity sweeteners with known bitter lingering such as rcbaudioside A, Aspartame™, Acesulfame K™ and scralose, frequently used in beverages and low sugar dietary/health products. The concentrations for use in these uses may vary over a wide range, depending on the nature of the consumable and the desired end-result, but typical figures are shown in the following table:

moiety	Creaminess/mouthfeel	masking
(i)	3-20 ppm	0.3-15 ppm
(ii)	2-25 ppm	0.5-15 ppm
(The moieties refer to those of the formulae above. The ppm are with reference to the entire consumable.)

The disclosure is further described with reference to the following non-limiting examples.

EXAMPLE 1

5-(5-hydroxyhexyl)dihydrofuran-2(3H)-one

• a) hept-6-enal^a

Celite (26.9, 100 mmol) and pyridinium chlorochromate (28.3 g, 131 mmol) were placed in a 500 ml round bottom flask equipped with a stir bar and Dichloromethane (225 ml) was added. This orange slurry was stirred for five minutes at 22° C. Next, hept-6-en-1-ol (10 g, 88 mmol) was added and the contents were stirred at 22° C. After 2.5 hours, the reaction was determined to be complete by TLC (70:30 hexane:EtOAc) using potassium permanganate stain to visualize the spots. The reaction was filtered through a pad of silica gel using 9.1 pentane:MTBE (500 ml). The eluant was distilled off at atmospheric pressure followed by further evaporation by rotavap, with the water bath at 22° C. and the vacuum at 180 mbar. This provided hept-6-enal (9.8 g, 100%) as a clear oil, which was used without further purification. ¹H NMR (300 MHz, CDCl₃, ppm) 1.38-1.49 (m, 2H), 1.60-1.70 (m, 2H), 2.04-2.12 (m, 2H), 2.44 (ddd, J₁=7 Hz, J₂=2 Hz, 2H), 4.94-5.05 (m, 2H), 5.72-5.86 (m, 1H), 9.77 (t, J=2 Hz, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 21.7, 28.5, 33.6, 43.9, 115.0, 138.4, 202.7; GC/MS calculated for C₇H₁₂O 112, observed (M−1) 111.

^aRosillo, Marta; Armaiz Eduardo; Abdi, Delbrin; Blanco-Urgoiti, Jaime; Dominguez, Gema; Perez-Castells, Javier. European Journal of Organic Chemistry (2008), (23), 3917-3927.

• b) oct-7-en-2-ol

Hept-6-enal (9.51 g, 85 mmol) from step a) above was dissolved in Diethyl ether (200 ml) and cooled to 5° C. Next, methylmagnesium bromide (26.5 ml, 85 mmol) was added dropwise maintaining an internal reaction temperature between 8° and 9.5° C. After the addition was complete, the reaction stirred for 1.5 hours at 5° C. A TLC using 80:20 hexane:EtOAc staining with potassium permanganate was made against the starting material. The starting material had been consumed and a new, more polar spot was observed. The reaction was carefully quenched with saturated ammonium chloride (30 ml) producing a white suspension. The contents were transferred to a 1 L separatory funnel and diluted with MTBE (300 ml) and water (100 ml). The layers were separated and the aqueous was extracted with MTBE (75 ml). The organic layers were combined, dried (Na₂SO₄), filtered and concentrated. This product was isolated as a clear oil and used without further purification. ¹H NMR (300 MHz, CDCl₃, ppm) 1.18 (d, J=6 Hz), 1.28-1.50 (m, 6H), 1.75-1.88 (br s, 1H), 2.00-2.12 (m, 2H), 3.73-3.82 (m, 1H), 4.92-5.03 (m, 2H), 5.74-5.87 (m, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 23.6, 25.4, 29.0, 33.8, 39.3, 68.1. 114.5, 139.0; GC/MS calculated for C₈H₁₆O 128, observed (M−1) 127.

• c) 5-(5-hydroxyhexyl)dihydrofuran-2(3H)-one

Oct-7-en-2-ol (2 g, 15.60 mmol) was added to a 4 dram vial followed by 2-iodoacetamide (0.962 g, 5.20 mmol). Water (0.52 ml) and (E)-4,4′-(diazene-1,2-diyl)bis(4-cyanopentanoic acid) (0.729 g, 2.60 mmol). The contents were sparged with argon for five minutes and then capped under Argon and heated to 75° C. in the dark, overnight. The next day, the contents were transferred to saturated NaHCO₃ (25 ml) and extracted with EtOAc (2×50 ml). The organic layer was dried (Na₂SO₄), filtered and concentrated. The crude was purified on SiO₂ using a gradient of 100% hexane to 100% EtOAc staining with KMnO₄ to visualize the spots. The semi-pure oil derived from the first chromatography was taken up in a small amount of DCM and rechromatographed using a 408 high resolution (silicycle) SiO₂ column ad gradient of 100% hexane to 100% EtOAc provided the above titled product (194 mg, 20%) as a mixture of diastereomers. ¹H NMR (300 MHz, CDCl₃, ppm) 1.19 (d, J=6 Hz, 3H), 1.35-1.50 (m, 7H), 1.55-1.93 (m, 3H), 2.26-2.38 (m, 1H), 2.50-2.56 (m, 2H), 3.74-3.84 (br m, 1H), 4.44-4.54 (m, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 23.8, 25.5, 25.6, 25.7, 28.2, 29.0, 35.7, 35.8, 39.2, 68.1, 81.1, 177.4; GC/MS calculated for C₁₀H₁₈O₃ 186, observed (M−2) 184.

EXAMPLE 2

5-(4-hydroxyhexyl)dihydrofuran-2(3H)-one

• a) hex-5-enal

Celite (26.9 g, 100 mmol) and pyridinium chlorochromate (32.3 g, 150 mmol) ere placed in a 500 ml round bottom flask equipped with a stir bar and dichloromethane (225 ml). The orange slurry was stirred for five minutes at room temperature. Next, hex-5-en-1-ol (10 g, 100 mmol) was added over two minutes and the contents were stirred at room temperature for 2.5 hours. TLC (70:30 hexane:EtOAc), using potassium permanganate stain to visualize the spots, indicated a complete reaction. The reaction was filtered through a pod of silica gel using 9:1 pentane:MTBE (500 ml). The eluant was distilled off at atmospheric pressure. The contents were placed on the rotavap, with the water bath at room temperature and the vacuum at 180 mbar. This provided the desired product as a clear oil (5.89 g, 60.1%) which was used without further purification. ¹H NMR (300 MHz, CDCl₃, ppm) 1.64-1.80 (m, 2H), 2.04-2.10 (m, 2H), 2.45 (dt, J₁=7 Hz, J₂=2 Hz, 2H), 4.94-5.07 (m, 2H), 5.70-5.84 (m, 1H), 9.77 (t, J=2 Hz); ¹³C NMR (75 MHz, CDCl₃, ppm) 21.3, 33.1, 43.2, 115.7, 137.7, 202.6; GC/MS calculated for C₆H₁₀O 98, observed 98.

• b) oct-7-en-3-ol

Hex-5-enal (5.89 g, 60.0 mmol) was added to a 500 ml 3-neck flask and dissolved in dry diethyl ether (200 ml). This solution was cooled using an ice bath. Monitoring the reaction temperature and maintaining it between 7° and 10° C. a solution of ethylmagnesium bromide (60.0 ml, 60.0 mmol) was added such that the reaction temperature never rose above 10° C. After the addition was complete, the reaction stirred for 1.5 hours at 5° C. A TLC (80:20 hexane:EtOAc visualizing spots with potassium permanganate stain), which indicated that the starting material had been consumed and a new, more polar spot had been generated. The reaction was carefully quenched with saturated ammonium chloride (30 ml) producing a white suspension. The contents were transferred to a 1 L separatory funnel and diluted with MTBE (300 ml) and water (100 ml). The layers were separated and the aqueous was extracted with MTBE (75 ml). The organic layers were combined, dried (Na₂SO₄), filtered and concentrated. This product was isolated as a clear oil and used without further purification. ¹H NMR (300 MHz, CDCl₃, ppm) 0.94 (t, J=7 Hz, 3H), 1.35-1.61 (m, 6H), 1.70-1.91 (m, 1H), 2.01-2.12 (m, 2H), 3.49-3.54 (m, 1H), 4.92-5.04 (m, 2H), 5.74-5.88 (m, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 10.0, 25.1, 30.3, 33.9, 36.5, 73.2, 114.6, 138.9; GC/MS calculated for C₈H₁₆O 128, observed (M-H) 127.

• c) 5-(4-hydroxyhexyl)dihydrofuran-2(3H)-one

Oct-7-en-3-ol (2 g, 15.60 mmol) was added to a 4 dram vial followed by 2-iodoacetamide (0.962 g, 5.20 mmol). Water (0.52 ml) and (E)-4,4′-(diazene-1,2-diyl)bis(4-cyanopentanoic acid) (0.729 g, 2.60 mmol). The contents were sparged with argon for five minutes and then capped under Argon and heated to 75° C. in the dark, overnight. The next day, the contents were transferred to saturated NaHCO₃ (25 ml), and extracted with EtOAc (2×50 ml). The organic layer was dried (Na₂SO₄), filtered and concentrated. The crude was purified on SiO₂ using a gradient of 100% hexane to 100% EtOAc staining with KMnO₄ to visualize the spots. Concentration of the product containing fractions gave an oil, which was taken up in a small amount of DCM and rechromatographed using a 40 g high resolution (silicycle) SiO₂ column and a gradient of 100% hexane to 100% EtOAc. Careful TLC (75%:25% EtOAc:hexane) elating each plate two times and staining with KMnO₄ allowed the separation of the desired product from a less polar byproduct. ¹H NMR (300 MHz, CDCl₃, ppm) 0.94 (t, J=7 Hz, 3H), 1.36-1.52 (m, 7H), 1.55-1.93 (m, 3H), 2.28-2.39 (m, 1H), 2.51-2.56 (m, 2H), 3.51-3.55 (m, 1H), 4.47-4.53 (m, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 10.0, 21.6, 21.8, 28.1, 28.2, 29.0, 30.4, 35.7, 35.8, 36.6, 36.7, 73.1, 73.2, 81.06, 81.1, 177.4; GC/MS calculated for C₁₀H₁₈O₃ 186, observed (M−2) 184.

EXAMPLE 3

5-(2-hydroxyheptyl)dihydrofuran-2(3H)-one

Non-1-en-4-ol (10 g, 70.3 mmol) was added to a 4 dram vial followed by Water (2.34 ml). 2-iodoacetamide (4.33 g, 23.43 mmol) and (E)-4,4′-(diazene-1,2-diyl)bis(4-cyanopentanoic acid) (3.28 g, 11.72 mmol). The mixture was sparged with argon for 5 minutes and then capped under argon and heated to 75° C. overnight in the dark. The next morning the reaction was poured into saturated NaHCO₃ (80 ml) and extracted with ethyl acetate (2×200 ml). The ethyl acetate layer was dried (Na₂SO₄) and then evaporated providing a dark orange oil. A TLC (50:50 hexane:EtOAc visualization with potassium permanganate stain) showed the unreacted nonenol (Rf˜0.8-0.9) along with a new spot lower on the plate (Rf˜0.3-0.4). The product was purified by chromatography using a gradient or 100% hexane to 40:60 hexane:EtOAc. Isolation of the product containing fractions provided a clear oil (3.48 g, 74.1%), which contained a mixture of diasteromers. ¹H NMR (300 MHz, CDCl₃, ppm) 0.89 (t, J=7 Hz, 3H), 1.25-1.40 (m, 5H), 1.41-1.55 (m, 3H), 1.62-1.98 (m, 3H), 2.10-2.22 (br s, 1H), 2.31-2.45 (m, 1H), 2.51-2.55 (m, 2H), 3.76-3.91 (m, 1H), 4.65-4.85 (m, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 14.2, 22.8, 25.3, 28.5, 28.67, 28.7, 29.1, 31.9, 37.7, 38.2, 42.8, 43.3, 68.6, 69.5, 78.4, 79.7, 177.1, 177.4; GC/MS calculated for C₁₁H₂₀O₃ 200, observed (M−1) 199.

EXAMPLE 4

5-(1-hydroxyhexyl)dihydrofuran-2(3H)-one

• a) 5-(1-hydroxyhexyl)furan-2(5H)-one

Dichloromethane (64 ml) and hexanal (1.567 ml, 12.80 mmol) was added to a 250 ml round bottom flask and cooled to −78° C. Next, (furan-2-yloxy)trimethylsilane (2.105 ml, 12.80 mmol) and hexanal (1.567 ml, 12.80 mmol) were added followed by triethylsilyl trifluoromethanesulfonate (0.579 ml, 2.56 mmol). The contents were stirred at −78° C. for 2 hours. After 2 hours. 2 M HCl was added (10 ml) and the consents were warmed to room temperature, washed with brine (2×50 ml) and dried (MgSO₄). The solvent was evaporated and the residue was purified by flash chromatography on SiO₂ using a gradient of 100% hexane to 50:50 hexane:EtOAc providing the desired product (1.37 g, 58.1%) as a clew oil. GC/MS calculated for C₁₀H₁₆O₃ 184, observed 184.

• b) 5-(-1-hydroxyhexyl)dihydrofuran-2(3H)-one

5-(1-Hydroxyhexyl)furan-2(5H)one (1.37 g, 7.44 mmol) was dissolved in ethyl acetate (20 ml) and treated with Pd/C 10% (0.137 g). The contents were pumped and purged 4-5 times with Ar. Finally, a balloon of hydrogen was added and the pump purge cycle was repeated with hydrogen. The reaction was stirred overnight. The next day, the reaction was filtered through celite, washing well with EtOAc and the solvent was concentrated. The product was purified by flash chromatography on SiO₂ using a gradient of 100% hexane to 50:50 hexane/EtOAc. This provided the desired product (1.32 g, 95%), a clear oil, as an 8:2 mixture of threo (major) and crythro (minor). ¹H NMR (300 MHz, CDCl₃, ppm) 0.90 (t, J=7 Hz, 3H), 1.23-1.38 (m, 5H), 1.48-1.61 (m, 3H), 2.10-2.31 (m, 2H), 2.46-2.67 (m, 3H), 3.51-3.61 (br m, 0.8H), 3.88-3.95 (br m, 0.2H), 4.40-4.47 (m, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 14.1, 21.2, 22.6, 24.2, 25.3, 25.4, 2.8, 28.9, 31.8, 31.83, 32.1, 33.0, 71.5, 73.6, 83.1, 83.2, 177.7, 177.9; GC/MS calculated for C₁₀H₁₈O₃ 186, observed 186.

EXAMPLE 5

9-oxodecanoic Acid

• a) Diethyl 2-acetylnonanedioate

Ethyl 7-bromoheptanoate (10 g, 42.2 mmol) was dissolved in Acetone (56 ml) and treated with ethyl 3-oxobutanoate (5.49 g, 42.2 mmol) and potassium carbonate (23.31 g, 169 mmol). The resulting suspension was stirred vigorously and heated to reflux overnight. The next day the reaction was cooled and the solids were removed by suction filtration. The solvent was concentrated and the residue was taken up in dichloromethane, filtered and chromatographed on silica gel using a gradient of 100% hexane to 80:20 hexane:EtOAc. TLC, staining with KMnO₄, and pooling of the product fractions provided the desired product as a clear oil (7.45 g, 61.7%). GC/MS calculated for C₁₅H₂₆O₅ 286, observed 286.

• b) 9-oxodecanoic Acid

Diethyl 2-acetylnonanedionate (4.14 g, 14.46 mmol) was treated with sodium hydroxide (30 ml, 120 mmol) (4 M) and Ethanol (30 ml). This was refluxed for 5 hours and then cooled to room temperature. The reaction was partially concentrated on the rotavap to remove some ethanol. Next, it was transferred to a 250 ml separatory funnel and washed with MTBE (2×75 ml). The aqueous layer was cooled to 0° C. and made acidic (pH˜1) using concentrated HCl. Next, the acidified solution was extracted with dichloromethane, dried (Na₂SO₄) filtered and concentrated providing an off-white solid (1.69 g, 63%). ¹H NMR (300 MHz, CDCl₃, ppm) 1.25-1.38 (br m, 6H), 1.51-1.68 (m, 4H), 2.13 (s, 3H), 2.34 (t, J=7 Hz, 2H), 2.42 (t, J=7 Hz, 2H), 10.90 (br s, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 23.9, 24.8, 29.0, 29.1, 29.2, 30.0, 34.1, 43.9, 179.7, 209.5;

EXAMPLE 6

9-hydroxydecanoic Acid

• a) methyl 9-oxodecanoate

9-oxodecanoic acid, from example 5 above, (0.5 g, 2.68 mmol) was added to a 50 ml round bottom flask followed by Methanol (11 ml) and amberlyst 15 (0.43 g, 2.68 mmol). The contents were stirred at room temperature following the reaction by TLC. After 24 hours, the amberlyst was removed by filtration through filter paper and the methanol was evaporated. The product was chromatographed on silica gel using a gradient of 100% hexane to 50:50 hexane:EtOAc. The product containing fractions were combined and evaporated providing the desired product, (0.43 g, 80%), as a clear oil. GC/MS calculated for C₁₁H₂₀O₃ 200, observed 200.

• b) methyl 9-hydroxydecanoate

Methyl 9-oxodecanoate (0.4305 g, 2.150 mmol) was dissolved in Methanol (10 ml) and cooled to 0° C. Next, sodium borohydride (0.089 g, 2.365 mmol) was added and the reaction was warmed to room temperature for 1 hour. After an hour, the starting material had been consumed based on TLC analysis (70:30 hexane:EtOAc) staining KMnO₄. The reaction was cooled to 0° C. and quenched with saturated NH₄Cl. A white precipitate formed, which was removed by filtration and washing with MeOH. The filtrate was evaporated, diluted with water and extracted with EtOAc. The EtOAc layer was dried (N₂SO₄), filtered and concentrated providing a clear oil. The product was dissolved in a small amount of DCM and chromatographed on a 40 g SiO₂ column using a gradient of 100% hexane to 50.50 hexane:EtOAc. The fractions were analyzed by TLC 70:30 hexane:EtOAc and product containing fractions were combined and concentrated providing methyl 9-hydroxydecanoate (0.31 g, 71%) as a clear oil. ¹H NMR (300 MHz, CDCl₃, ppm) 1.16 (d, J=6 Hz, 3H), 1.23-1.42 (m, 11H), 1.57-1.63 (m, 2H), 2.22 (t, J=7 Hz, 2H), 3.64 (s, 3H), 3.73-3.80 (m, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 23.7, 25.1, 25.9, 29.3, 29.4, 29.6, 34.3, 39.5, 51.6, 68.3, 174.5; GC/MS calculated for C₁₁H₂₂O₃ 202, observed (M-CH₃) 187.

• c) 9-hydroxydecanoic Acid

Methyl 9-hydroxydecanoate (0.3108 g, 1.536 mmol) was dissolved in THF (5 ml) and methanol (5 ml) and cooled to 0° C. Next, lithium hydroxide (0.922 ml, 1.844 mmol) was added and the reaction was warmed to room temperature. The progress was monitored by TLC (70:30 hexane:EtOAc) staining with KMnO₄. After 3 hours, starting material still remained so an additional 0.9 ml of 2M LiOH was added and stirring was continued. After 6 hours, a TLC showed that the starting material had largely been consumed. The reaction was concentrated on the rotavap to remove the methanol and THF. The residue was diluted with 1M KOH (15 ml) and washed with MTBE (2×30 ml). The aqueous layer was cooled to 0° C. and adjusted to pH˜1 by dropwise addition of concentrated HCl. The product was extracted using ethyl acetate (2×50 ml). The ethyl acetate layer was dried (Na₂SO₄), filtered and concentrated providing a clear oil. The oil was placed on the vacuum pump overnight at 50° C. providing the 9-hydroxydecanoic acid (0.25 g, 86%) as a clear oil. ¹H NMR (300 MHz, CDCl₃, ppm) 1.19 (d, J=6H, 3H), 1.25-1.45 (m, 11H), 1.5-1.66 (m, 2H), 2.35 (t, J=7 Hz, 2H), 3.76-3.83 (m, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 23.7, 24.8, 25.8, 29.1, 29.3, 29.6, 34.1, 39.5, 68.4, 179.1.

EXAMPLE 7

8-oxodecanoic Acid

• a) 8-ethyl 1-methyl 2-propionyloctanedioate

Ethyl 6-bromohexanoate (10 g, 44.8 mmol) was dissolved in Acetone (56 ml) and treated with methyl 3-oxopentanoate (5.63 ml, 44.8 mmol) and potassium carbonate (24.78 g, 179 mmol). The contents were heated to reflux overnight with vigorous stirring. The next day the salts were filtered off and the solvent was evaporated. The solvent was concentrated and the residue was taken up in dichloromethane, filtered and chromatographed on silica gel using a gradient of 100% hexane to 80:20 hexane:EtOAc. TLC, staining with KMnO₄, and pooling of the product fractions provided the desired product (6.08 g, 50%) as a clear oil. GC/MS calculated for C14H24O5 272, observed 272.

• b) 8-oxodecanoic Acid

8-ethyl 1-methyl 2-propionyloctanedioate (3.08 g, 11.31 mmol) was treated with sodium hydroxide (25 ml, 100 mmol) (4 M) and Ethanol (25 ml). This was refluxed for 5 hours and then cooled to room temperature. The reaction was partially concentrated on the rotavap to remove some ethanol. Next, it was transferred to a 250 ml separatory funnel and washed with MTBE (2×75 ml). The aqueous layer was cooled to 0° C. and made acidic (pH˜1) using concentrated HCl. Next, the acidified solution was extracted with dichloromethane, dried (Na₂SO₄), filtered and concentrated providing an off-white solid (1.56 g, 70%). ¹H NMR (300 MHz, CDCl₃, ppm) 1.05 (t, J=7 Hz, 3H), 1.27-1.38 (m, 4H), 1.53-1.68 (m, 4H), 2.32-2.45 (m, 6H); ¹³C NMR (75 MHz, CDCl₃, ppm) 8.0, 23.8, 24.6, 28.9, 29.0, 34.1, 36.1, 42.4, 180.0, 212.1.

EXAMPLE 8

8-hydroxydecanoic Acid

• a) methyl 8-oxodecanoate

8-Oxodecanoic acid, from example 5 above, (0.5 g, 2.68 mmol) was added to a 50 ml round bottom flask followed by Methanol (11 ml) and amberlyst 15 (0.43 g, 2.68 mmol). The contents were stirred at room temperature following the reaction by TLC. After 24 hours, the amberlyst was removed by filtration through filter paper and the methanol was evaporated. The product was chromatographed on silica gel using a gradient of 100% hexane to 50:50 hexane:EtOAc. The fractions were TLC'd staining with KMnO₄. The product containing fractions were combined aid evaporated providing the desired product (0.36 g, 67%) as a clear oil. GC/MS calculated for C₁₁H₂₀O₃ 200, observed 200.

• b) methyl 8-hydroxydecanoate

Methyl 8-oxodecanoate (0.3607 g, 1.801 mmol) was dissolved in methanol (10 ml) and cooled to 0° C. Next, sodium borohydride (0.082 g, 2.167 mmol) was added and the reaction was warmed to room temperature for 1 hour. After an hour, the starting material had been consumed based on TLC analysis (70:30 hexane:EtOAc) staining KMnO₄. The reaction was cooled to 0° C. and quenched with saturated NH₄Cl. A white precipitate formed, which was removed by filtration and washing with MeOH. The filtrate was evaporated, diluted with water and extracted with EtOAc. The EtOAc layer was dried (Na₂SO₄), filtered and concentrated providing a clear oil. The product was dissolved in a small amount of DCM and chromatographed on a 40 g SiO₂ column using a gradient of 100% hexane to 50:50 hexane:EtOAc. The fractions were analyzed by TLC 70:30 hexane:EtOAc and product containing fractions were combined and concentrated providing methyl 8-hydroxydecanoate (0.24 g, 65%) as a clear oil. ¹H NMR (300 MHz, CDCl₃, ppm) 0.94 (t, J=7 Hz, 3H), 1.33-1.51 (m, 11H), 1.54-1.65 (m, 2H), 2.30 (t, J=7 Hz, 2H), 3.42-3.58 (m, 1H), 3.66 (s, 3H); ¹³C NMR (75 MHz, CDCl₃, ppm) 10.1, 25.1, 25.7, 29.3, 29.5, 30.4, 34.3, 37.1, 51.6, 73.5, 174.5; GC/MS calculated for C₁₁H₂₂O₃ 202, observed (M-CH₂CH₃) 173.

• c) 8-hydroxydecanoic Acid

Methyl 8-hydroxydecanoate (0.2381 g, 1.177 mmol) was dissolved in THF (5 ml) and methanol (5 ml) and cooled to 0° C. Next, lithium hydroxide (0.706 ml, 1.412 mmol) was added and the reaction was warmed to room temperature. The progress was monitored by TLC (70:30 hexane:EtOAc) staining with KMnO₄. After 3 hours, starting material still remained so an additional 0.7 ml of 2M LiOH was added and stirring was continued. After 6 hours, a TLC showed that the starting material had largely been consumed. The reaction was concentrated on the rotavap to remove the methanol and THF. The residue was diluted with 1M KOH (15 ml) and washed with MTBE (2×30 ml). The aqueous layer was cooled to 0° C. and adjusted to pH˜1 by dropwise addition of concentrated HCl. The product was extracted using ethyl acetate (2×50 ml). The ethyl acetate layer as dried (Na₂SO₄), filtered and concentrated providing a clear oil. The oil was placed on the vacuum pump overnight at 50° C. providing the 9-hydroxydecanoic acid (0.25 g, 86%) as an oil that slowly solidified into a low melting solid. ¹H NMR (300 MHz, CDCl₃, ppm) 0.94 (t, J=7 Hz, 3H), 1.30-1.55 (m, 11H), 1.59-1.67 (m, 2H), 2.35 (t, J=7 Hz, 2H), 3.50-3.55 (m, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 10.1, 24.8, 25.6, 29.2, 29.5, 30.4, 34.0, 37.0, 73.5, 179.1.

EXAMPLE 9

Preparation of Compounds is Low Fat Milk

Low fat milk (1.5-2% fat) was used as a base to evaluate the creamyness/mouthfeel enhancement properties of the compounds. Samples with compound were compared to the base without compound added. Results are shown in Table 1 below.

TABLE 1
Low fat milk evaluation
		Concentration
Compound	Taste Description	(ppm)
8-Hydroxy decanoic acid	Slight mouthfeel	4
9-Hydroxy decanoic acid	Slightly more mouthfeel	4

EXAMPLE 10

Preparation of Compound is Skim Milk

Skim milk was used as a base to evaluate the creamyness/mouthfeel enhancement properties of the compounds. Samples with compound were compared to the base without compound added. Results we shown in Table 2 below.

TABLE 2
Skim milk evaluation
	8-Hydroxy decanoic acid	Some mouthfeel effect	10
	9-Hydroxy decanoic acid	Some mouthfeel effect	10
	9-hydroxy gamma	No mouthfeel	10
	decalactone
	8-hydroxy gamma	Some mouthfeel effect	10
	decalactone

EXAMPLE 11

Preparation of Compounds in Sweetened Yogurt

Sweetened yogurt with flavor was used as a base to evaluate the creamyness/mouthfeel enhancement properties of the compounds. The yogurt base was sweetened with 5% sucrose and 0.03% creamy mouthfeel flavor (Givaudan 97584209). Samples with compound were compared to the sweetened base without compound added. The results are shown in Table 3 below:

TABLE 3
Sweetened yogurt evaluation.
		Concentration
Compound	Taste Description	(ppm)
8-Hydroxy decanoic	Lingering waxy profile, fattier.	10
acid	fuller, slightly more creamy than
	the control, milky, big impact on
	creaminess, more mouthfeel
9-Hydroxy decanoic	Lingering waxy profile, fattier.	10
acid	fuller profile, creamier, some
	mouthcoating, very milky, slightly
	more creamy milk. best mouthfeel,
	improvement on creaminess

EXAMPLE 12

Preparation of Compounds in a Kefir Drink

A commercial Kefir drink was used as a base to evaluate the creamyness/mouthfeel enhancement properties of the compounds. Samples with compound were compared to the base without compound added. Results are shown in Table 4 below.

TABLE 4
Kefir Evaluation
		Concentration
Compound	Taste Description	(ppm)
8-Hydroxy	Fatty mouthfeel, cleaner dairy, not	2
decanoic acid	as sour
8-Hydroxy	Creamy. fatty mouthfeel. good	5
decanoic acid	mouthfeel. not as sour, more milk/
	dairy-creamlike
9-Hydroxy	Very creamy, slight mouthfeel, more	2
decanoic acid	cultured, slightly cheesier, much
	creamier
9-Hydroxy	Very creamy, mouth-coating, smooth,	5
decanoic acid	creamy. cultured, slight cream cheese
	like notes. creamier
8-hydroxy gamma	Much creamier, fattier, fuller,	2
decalactone	creamier backend
8-hydroxy gamma	more mid body, creamier	5
decalactone
9-hydroxy gamma	More creamy than control, upfront	2
decalactone	fullness. slightly creamier. fattier.
	dairy like, front to mid seems more
	creamier
9-hydroxy gamma	More dairy note, more mid body.	5
decalactone	fullness mid profile, slightly creamier

EXAMPLE 13

Preparation of Compounds in a Sucralose Base

Compounds were prepared in a sucralose base containing 80 ppm sucralose in water. Compounds were calculated in the base and compared to the base without may compound added. Taste descriptors are listed in the table below.

A solution containing 80 ppm sucralose in water was used as a base to evaluate the bitter masking properties of the compounds. Samples with compound were compared to the base without compound added. Results are shown in Table 5 below.

TABLE 5
Sucralose evaluation
		Concentration
Compound	Taste Description	(ppm)
9-hydroxy gamma	Floral, little masking, waxy,	2
decalactone	slightly musty, better upfront
9-hydroxy gamma	Some effect	5
decalactone
9-hydroxy gamma	High offnote. masks	10
decalactone	sweetness and bitterness at
	end, earthy, herby, green.
	reduces bitterness. masks
	back end, delayed
	waxy/mouthcoating effect
8-hydroxy gamma	Floral, little masking, waxy,	2
decalactone	plastic, fatty note. slight
	upfront masking
8-hydroxy gamma	Some effect	5
decalactone
8-hydroxy gamma	Masks sweetness, floral,	10
decalactone	herby. green. slight fatty
	character. mouthcoating,
	lingering. dairy fatty acid
	note
9-Hydroxy decanoic acid	Less bitter. lingering, more	2
	velvety, sugar-like, more
	mouthfeel, less lingering,
	mouthcoating, masking
9-Hydroxy decanoic acid	Backend masks lingering.	5
	very full. creamy sweet
	dairy. creamier
9-Hydroxy decanoic acid	Nice mouthfeel, full upfront	10
	to mid profile, masks some
	linger
8-Hydroxy decanoic acid	Less lingering, more	2
	mouthfeel. good masking.
	slight effect
8-Hydroxy decanoic acid	Velvety mouthfeel. very full.	5
	masking, slight dairy, fatty
8-Hydroxy decanoic acid	No masking, adds	10
	mouthfeel. middle to end
	profile, delayed waxy
	fattiness

EXAMPLE 14

Preparation of Compounds in a Rebaudioside A Base

A tasting base was prepared with 300 ppm Rebaudioside A in ater. Compounds were added to the base in the concentrations indicated in the table and compared to the base without compound added. Taste descriptors are listed in Table 6 below.

TABLE 6
Rebaudioside A evaluation
		Concentration
Compound	Taste Description	(ppm)
9-hydroxy gamma	Slight fatty note at end.	2
decalactone	earthy, preserve-like
9-hydroxy gamma	Not much	5
decalactone
9-hydroxy gamma	High offnote, changes	10
decalactone	profile, earthy, green, herby,
	slight bitter reduction,
	slightly fruity, back linger
	reduced
8-hydroxy gamma	Masks lots of bitter, less	2
decalactone	lingering, offnote, slight
	fatty/coconut note, slight
	sweet/bitter linger, moldy
	earthy, preserve like
8-hydroxy gamma	Some masking	5
decalactone
8-hydroxy gamma	High offnote, masks more	10
decalactone	sweetness than bitterness,
	completely changes profile,
	earthy, herby, slight bitter
	reduction
9-Hydroxy decanoic acid	Less bitter, lingering, more	2
	velvety, sugar-like, more
	mouthfeel, pleasant, less
	lingering, mouthcoating,
	masking, slight effect
9-Hydroxy decanoic acid	Less bitter, lingernig, waxy,	5
	less bitter end
9-Hydroxy decanoic acid	Offtaste, not much	10
	difference
8-Hydroxy decanoic acid	Less bitter, less bitter	2
	lingering, more mouthfeel,
	masking, mouth feel, less
	bitter
8-Hydroxy decanoic acid	Less bitter, less bitter	5
	lingering, more sugary,
	better than 2 ppm,
	mouthwatering, full, dairy
	sweet, less bitter
8-Hydroxy decanoic acid	Helps overall especially	10
	back end, slightly fuller

EXAMPLE 15

Preparation of Compounds in a Red Bull™ Energy Drink

A commercial Red Bull™ Energy drink was used as a base to evaluate the masking properties of the compounds. Compounds were added to the base in the concentrations indicated in the table and compared to the base without compound added. Taste descriptors are listed in Table 7 below.

TABLE 7
Red Bull ™ drink evaluation
		Concentration
Compound	Taste Description	(ppm)
9-hydroxy gamma	Less sweetness, strong linger	5
decalactone
9-hydroxy gamma	Good masking, offnote	10
decalactone
8-hydroxy gamma	Good masking. less sweet	5
decalactone	upfront
8-hydroxy gamma	Offnote, similar to control	10
decalactone
9-Hydroxy decanoic acid	Masks better than control	10
8-Hydroxy decanoic acid	Similar to control	10

Although the embodiments have been described in detail through the above detailed description and the preceding examples, these examples are for the purpose of illustration only and it is understood that variations and modifications can be made by one skilled in the art without departing from the spirit and the scope of the invention. It should be understood that the embodiments described above are not only in the alternative, but can be combined.

Claims

1. A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound of the formula I

2. The method according to claim 1, in which the modified taste comprises an enhanced mouthfeel or creaminess.

3. The method according to claim 1, in which the consumable base comprises at least one ingredient that is bitter or that contributes to bitterness and the modified taste comprises a reduction of bitterness contributed by said at least one ingredient.

4. A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound selected from the group consisting of 8-hydroxydecanoic acid and 9-hydroxydecanoic acid, wherein the compound is added in concentrations of from 0.5-25 ppm, based on the weight of the consumable.

5. A consumable composition comprising compound of the formula II,

6. A consumable composition comprising 8-hydroxy gamma decalactone.

7. A consumable composition comprising 9-hydroxy gamma decalactone.

8. The method according to claim 4, in which the modified taste comprises an enhanced mouthfeel or creaminess.

9. The method according to claim 4, in which the consumable base comprises at least one ingredient that is bitter or that contributes to bitterness and the modified taste comprises a reduction of bitterness contributed by said at least one ingredient.