Sensory modifier compounds

Abstract

A steviol glycoside composition having modified sensory attributes including reduced sweetness linger and/or increased sweetness intensity. The steviol glycoside composition comprises a steviol glycoside and a sensory modifier compound in an amount effective to modify the sensory attributes of the steviol glycoside.

1 .- 8 . (canceled) 
     
     
         9 . A sweetener composition with reduced bitterness, the composition comprising:
 at least 80 wt % rebaudioside M based on total steviol glycosides in the composition; and   a sensory modifier compound comprising (i) 20% or more dicaffeoylquinic acids or salts thereof; and (ii) a monocaffeoylquinic acid or salt thereof;   wherein the sensory modifier compound is present at a 1:1 to 1:3 ratio by weight of steviol glycoside to sensory modifying compound, and   wherein bitterness of the sweetener composition is reduced relative to an equivalent sweetener lacking the sensory modifier.   
     
     
         10 . The composition of  claim 9 , wherein the composition comprises at least 90 wt % of a combination of rebaudioside D and rebaudioside M based on total steviol glycosides in the composition. 
     
     
         11 . The composition of  claim 9 , wherein the composition comprises at least 95 wt % of a combination of rebaudioside D and rebaudioside M based on total steviol glycosides in the composition. 
     
     
         12 . The composition of  claim 9 , wherein the composition comprises less than 1 wt % rebaudioside A based on total steviol glycosides in the composition. 
     
     
         13 . The composition of  claim 9 , wherein the dicaffeoylquinic comprises at least one of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof. 
     
     
         14 . An aqueous solution comprising,
 200 ppm to 1000 ppm steviol glycoside comprising at least at least 80 wt % rebaudioside M based on total steviol glycosides in the composition,   200 ppm to 2000 ppm sensory modifier compound comprising (i) 20% or more dicaffeoylquinic acids or salts thereof; and (ii) a monocaffeoylquinic acid or salt thereof,   wherein the solution comprises a 1:1 to 1:3 ratio by weight of steviol glycoside to sensory modifying compound, and   wherein bitterness of the aqueous solution is reduced relative to an equivalent aqueous solution lacking the sensory modifier compound.   
     
     
         15 . The aqueous solution of  claim 14 , wherein the aqueous solution has a pH of 1.7 to 4.0. 
     
     
         16 . The aqueous solution of  claim 14 , wherein the composition comprises at least 90 wt % of a combination of rebaudioside D and rebaudioside M based on total steviol glycosides in the composition. 
     
     
         17 . The aqueous solution of  claim 14 , wherein the composition comprises at least 95 wt % of a combination of rebaudioside D and rebaudioside M based on total steviol glycosides in the composition. 
     
     
         18 . The aqueous solution of  claim 14 , wherein the composition comprises less than 1 wt % rebaudioside A based on total steviol glycosides in the composition. 
     
     
         19 . The aqueous solution of  claim 14 , wherein the dicaffeoylquinic comprises at least one of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof. 
     
     
         20 . The aqueous solution of  claim 14 , wherein the aqueous solution comprises 400 ppm to 800 ppm steviol glycoside and 300 ppm to 800 ppm sensory modifier compound.