FLAVOURING COMPOSITION WITH BALANCED TASTE PROFILE

Abstract

The present invention concerns a flavouring composition comprising hesperetin and hesperetin dihydrochalcone for improving the taste profile in a preparation. Furthermore, the present invention relates to preparations having a balanced taste profile as well as a method for improving the taste profile of a preparation.

Claims

1-12. (canceled)

13. A flavoring composition comprising: (a) hesperetin; and (b) hesperetindihydrochalcone; wherein hesperetin and hesperetindihydrochalcone are present in a weight ratio of 1:1 to 1:10 (hesperetin:hesperetindihydrochalcone); and (c) optionally, one or more additional flavoring substances.

14. The flavoring composition of claim 13 comprising: (a) 0.01 to 20 wt. % of hesperetin; and (b) 0.01 to 20 wt. % of hesperetin dihydrochalcone, wherein all weight percentages are based on a total weight of the composition.

15. The flavoring composition of claim 13 comprising the one or more additional flavoring substances of (c).

16. The flavoring composition of claim 15, wherein the one or more additional flavoring substances of (c) are selected from unsaturated aliphatic alcohols, aliphatic aldehydes, aliphatic ketones, aliphatic acids, aliphatic esters, aliphatic thiols and dithiols, aliphatic nitrogen compounds, alicyclic compounds, alicyclic esters, terpene aldehydes, terpene ketones, terpene esters, terpene hydrocarbons, terpene oxides, aromatic compounds, aromatic aldehydes, aromatic esters, aromatic phenols, sulphur compounds, aromatic nitrogen compounds, aromatic oxides, aromatic lactones, heterocyclic compounds, heterocyclic furanes, heterocyclic pyrans, heterocyclic pyrroles, heterocyclic pyrazines, heterocyclic thiazoles, and mixtures thereof.

17. The flavoring composition of claim 15, wherein the one or more additional flavoring substances of (c) are selected from herbs.

18. The flavoring composition of claim 15, wherein the one or more additional flavoring substances of (c) are selected from vegetable juices, fruit juices, concentrates thereof, and mixtures thereof.

19. The flavoring composition of claim 15, wherein the one or more additional flavoring substances of (c) are selected from acetophenone, allyl caproate, alpha-ionone, beta-ionone, anisaldehyde, anisyl acetate, anisyl formate, benzaldehyde, benzothiazole, benzyl acetate, benzyl alcohol, benzyl benzoate, beta-ionone, butyl butyrate, butyl caproate, butylidene phthalide, carvone, camphene, caryophyllene, cineol, cinnamyl acetate, citral, citronellol, citronellal, citronellyl acetate, cyclohexyl acetate, cymene, damascone, decalactone, dihydrocoumarin, dimethyl anthranilate, dodecalactone, ethoxyethyl acetate, ethylbutyric acid, ethyl butyrate, ethyl caprate, ethyl caproate, ethyl crotonate, ethylfuraneol, ethylguaiacol, ethylisobutyrate, ethylisovalerate, ethyl lactate, ethylmethyl butyrate, ethyl propionate, eucalyptol, eugenol, ethyl heptylate, 4-(p-hydroxyphenyl)-2-butanone, gamma-decalactone, geraniol, geranyl acetate, geranyl acetate, grapefruit aldehyde, methyl dihydrojasmonate, heliotropin, 2-heptanone, 3-heptanone, 4-heptanone, trans-2-heptenal, cis-4-heptenal, trans-2-hexenal, cis-3-hexenol, trans-2-hexenoic acid, trans-3-hexenoic acid, cis-2-hexenyl acetate, cis-3-hexenyl acetate, cis-3-hexenyl caproate, trans-2-hexenyl caproate, cis-3-hexenyl formate, cis-2-hexyl acetate, cis-3-hexyl acetate, trans-2-hexyl acetate, cis-3-hexyl formate, para-hydroxybenzyl acetone, isoamyl alcohol, isoamyl isovalerate, isobutyl butyrate, isobutyraldehyde, isoeugenol methyl ether, isopropyl methylthiazole, lauric acid, levulinic acid, linalool, linalool oxide, linalyl acetate, menthol, menthofuran, methyl anthranilate, methylbutanol, methylbutyric acid, 2-methylbutyl acetate, methyl caproate, methyl cinnamate, 5-methylfurfural, 3,2,2-methylcyclopentenolone, 6,5,2-methylheptenone, methyl dihydrojasmonate, methyl jasmonate, 2-methylmethyl butyrate, 2-methyl-2-pentenol acid, methylthiobutyrate, 3,1-methylthiohexanol, 3-methylthiohexyl acetate, nerol, nerol acetate, trans,trans-2,4-nonadienal, 2,4-nonadienol, 2,6-nonadienol, 2,4-nonadienol, nootkatone, delta-octalactone, gamma-octalactone, 2-octanol, 3-octanol, 1,3-octenol, 1-octyl acetate, 3-octyl acetate, palmitic acid, paraldehyde, phellandrene, pentanedione, phenylethyl acetate, phenylethyl alcohol, phenylethyl isovalerate, piperonal, propionaldehyde, propyl butyrate, pulegone, pulegol, sinensal, sulfurol, terpinene, terpineol, terpinolene, 8,3-s thiomenthanone, 4,4,2-thiomethylpentanone, thymol, delta-undecalactone, gamma-undecalactone, valencene, valeric acid, vanillin, acetoin, ethylvanillin, ethylvanillin isobutyrate (=3-ethoxy-4-isobutyryloxybenzaldehyde), 2,5-dimethyl-4-hydroxy-3 (2H)-furanone and derivatives thereof (here preferably homofuraneol (=2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone), homofuronol (=2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone and 5-ethyl-2-methyl-4-hydroxy-3(2H)-furanone), maltol and maltol derivatives (here preferably ethyl maltol), coumarin and coumarin derivatives, gamma-lactones, delta-lactones, methyl sorbate, divanillin, 4-hydroxy-2(or 5)-ethyl-5 (or 2)-methyl-3 (2H)furanone, 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, acetic acid isoamyl ester, butyric acid ethyl ester, butyric acid-n-butyl ester, butyric acid isoamyl ester, 3-methyl-butyric acid ethyl ester, n-hexanoic acid ethyl ester, n-hexanoic acid allyl ester, n-hexanoic acid-n-butyl ester, n-octanoic acid ethyl ester, ethyl-3-methyl-3-phenylglycidate, ethyl-2-trans-4-cis-decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-hepten-1-al and phenylacetaldehyde, 2-methyl-3-(methylthio)furan, 2-methyl-3-furanthiol, bis(2-methyl-3-furyl)disulphide, furfurylmercaptan, methional, 2-acetyl-2-thiazoline, 3-mercapto-2-pentanone, 2,5-dimethyl-3-furanthiol, 2,4,5-trimethylthiazole, 2-acetylthiazole, 2,4-dimethyl-5-ethylthiazole, 2-acetyl-1-pyrroline, 2-methyl-3-ethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isopropyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, 2-acetylpyrazine, 2-pentylpyridine, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, (E)-2-octenal, (E)-2-nonenal, 2-undecenal, 12-methyltridecanal, 1-penten-3-one, 4-hydroxy-2,5-dimethyl-3 (2H)-furanone, guaiacol, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, cinnamaldehyde, cinnamon alcohol, methyl salicylate, isopulegol stereoisomers thereof, enantiomers thereof, positional isomers thereof, diastereomers thereof, cis/trans isomers thereof, epimers thereof, and mixtures thereof.

20. The flavoring composition of claim 13, further comprising: (d) one or more compounds conveying a sweet taste.

21. The flavoring composition of claim 20, wherein the one or more compounds of (d) conveying a sweet taste of are selected from natural sweeteners, sweet tasting carbohydrates, sugar alcohols, D-amino acids, extracts or fractions obtained from natural sources containing D-amino acids, protein containing D-amino acids, and mixtures thereof.

22. The flavoring composition of claim 20, wherein the one or more compounds of (d) conveying a sweet taste are selected from neohesperidindihydrochalkon, naringindihydrochalkon, steviolgylcoside, stevioside, steviolbiosid, rebaudioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside M, rebaudioside N, rebaudioside X, dulcoside, rubusoside, suavioside A, suavioside B, suavioside G, suavioside H, suavioside I, suavioside J, baiyunoside 1, baiyunoside 2, phlomisoside 1, phlomisoside 2, phlomisoside 3, phlomisoside 4, abrusoside A, abrusoside B, abrusoside C, abrusoside D, cyclocaryoside A, cyclocaryoside I, oslandin, polypodoside A, strogin 1, strogin, 2, strogin 4, selligueanin A, dihydroquercetin-3-acetate, perillartin, telosmosid A15, periandrin I-V, pterocaryoside, cyclocaryoside, mukurozioside, trans-Anethol, trans-cinnamaldehyd, bryoside, bryonoside, bryonodulcoside, carnosifloside, scandenoside, gypenoside, hematoxylin, cyanin, chlorogensaure, albiziasaponin, telosmoside, gaudichaudiosid, mogrosides, such as mogroside V, hernandulcine, monatin, glycyrrhetinic acid and its derivatives, Stevia rebaudiana, rubus suavissimus, balansin A, balansin B, and mixtures thereof.

23. The flavoring composition of claim 20, wherein the one or more compounds of (d) conveying a sweet taste are selected from synthetic sweeteners.

24. A preparation selected from foodstuff, preparations for pleasure, beverages, semi-finished products, and oral hygiene products, wherein the preparation comprises 0.01 to 10 wt. % of the flavoring composition of claim 13, based on a total weight of the preparation.

25. The preparation of claim 24, further comprising: (d) one or more compounds conveying a sweet taste.

26. The preparation of claim 25, wherein the one or more compounds of (d) conveying a sweet taste of are selected from natural sweeteners, sweet tasting carbohydrates, sugar alcohols, D-amino acids, extracts or fractions obtained from natural sources containing D-amino acids, protein containing D-amino acids, and mixtures thereof.

27. The preparation of claim 25, wherein the one or more compounds of (d) conveying a sweet taste are selected from neohesperidindihydrochalkon, naringindihydrochalkon, steviolgylcoside, stevioside, steviolbiosid, rebaudioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside M, rebaudioside N, rebaudioside X, dulcoside, rubusoside, suavioside A, suavioside B, suavioside G, suavioside H, suavioside I, suavioside J, baiyunoside 1, baiyunoside 2, phlomisoside 1, phlomisoside 2, phlomisoside 3, phlomisoside 4, abrusoside A, abrusoside B, abrusoside C, abrusoside D, cyclocaryoside A, cyclocaryoside I, oslandin, polypodoside A, strogin 1, strogin, 2, strogin 4, selligueanin A, dihydroquercetin-3-acetate, perillartin, telosmosid A15, periandrin I-V, pterocaryoside, cyclocaryoside, mukurozioside, trans-Anethol, trans-cinnamaldehyd, bryoside, bryonoside, bryonodulcoside, carnosifloside, scandenoside, gypenoside, hematoxylin, cyanin, chlorogensaure, albiziasaponin, telosmoside, gaudichaudiosid, mogrosides, such as mogroside V, hernandulcine, monatin, glycyrrhetinic acid and its derivatives, Stevia rebaudiana, rubus suavissimus, balansin A, balansin B, and mixtures thereof.

28. The preparation of claim 25, wherein the one or more compounds of (d) conveying a sweet taste are selected from synthetic sweeteners.

29. A preparation selected from foodstuff, preparations for pleasure, beverages, semi-finished products, and oral hygiene products comprising the mixture of claim 13, wherein the preparation comprises: (a) 0.1 to 20 ppm hesperetin; and (b) 1 to 30 ppm hesperetindihydrochalcone.

30. The preparation of claim 29, wherein the flavoring composition improves richness, body, authenticity, impact, mouthfeel, sweetness, and/or juiciness to the preparation.

31. A method for improving taste of a preparation comprising: (a) providing a preparation; (b) providing a flavoring composition of claim 13; (c) combining the preparation of (a) with the flavoring composition of (b); and (d) obtaining a preparation with improved taste.

32. The method of claim 31, wherein the method improves richness, body, authenticity, impact, mouthfeel, sweetness, and/or juiciness of the preparation.

Description

DESCRIPTION OF FIGURES

[0066] FIG. 1: Depiction of the sensory results of preparations with different dosing regimens of hesperetin and hesperetin dihydrochalcone according to Example 2 (HT/HC ratio 1:3.33).

[0067] FIG. 2: Network diagram of the sensory results of Example 2.

[0068] FIG. 3: Sensory results of preparations having an excess of hesperetin in comparison to hesperetin dihydrochalcone.

[0069] FIG. 4: Depiction of the sensory results of preparations with different dosing regimens of hesperetin and hesperetin dihydrochalcone according to Example 4 (HT/HC ratio 1:1).

[0070] FIG. 5: Network diagram of the sensory results of Example 4 for the dosing ration 1:1 HT/HC.

[0071] FIG. 6: Depiction of the sensory results of preparations with different dosing regimens of hesperetin and hesperetin dihydrochalcone according to Example 4 (HT/HC ratio 1:6).

[0072] FIG. 7: Network diagram of the sensory results of Example 4 for the dosing ration 1:6 HT/HC.

EXAMPLES

Example 1: Taste Modulation in Different Bases

[0073] Based on an experimental design, 86 ice tea prototypes (drinkable preparations) were created that systematically varied regarding different sources of sweetness conveyed by sugars (e.g. HFCS, invert sugar syrup), sweeteners (Reb A, Reb D, Reb M, sucralose, acesulfame K) as well as hesperetin dihydrochalcone (HC) and hesperetin (HT) (the results are depicted in Table 1).

[0074] In order to investigate the effect of HT and HC on perceived sweetness dimensions, the 86 samples were profiled (sensory descriptive analysis) by a trained expert panel consisting of 12 panelists. The panelists were trained on an ice tea language with focus on sweetness attributes. Each attribute was scored on an unstructured line scale (10 cm) for its perceived intensity. To ensure high data reliability, every sample was tested twice. The sweetness attributes sweetness on-set, sweetness overall intensity and sweetness long-lastingness were aggregated to a so-called sweetness factor using factor analysis (principal component analysis with VARI MAX rotation). The sweetness factor score runs from neg. infinity to positive infinity. By applying statistical modelling (JMP software: fit model: standard least squares, Analysis of Variance: DF 86, F 19.6907, p<0.0001; Rsquare 0.972) all significant main and two-way interaction effects were identified amongst which HC (p<0.0001), HT (p<0.0001) and the interaction of HC and HT (p<0.0001) were identified. These main and interaction effects were further tested in different bases (see table 1) using ANOVA, p<0.05; post hoc test: LSD. Table 1 shows that the interaction of HC and HT had the strongest positive effect on the sweetness factor followed by HC main effect and HT main effect coming third having the smallest positive effect (all sign. p<0.0001). Samples sharing the same letter are not significantly different.

TABLE-US-00001 TABLE 1 Results of the variance analysis of different samples. Added Hesperetin sugar/ dihydrochalcone Hesperetin sign. Sample sweetener (ppm) (ppm) ANOVA differences Sugar Free Ice tea 0 0 ?3.7 a Base 10 0 ?1.3 b 0 3 ?3.6 a 10 3 ?0.9 c Invert Sugar Syrup Ice 2 wt. % 0 0 ?3.4 a tea Base Invert sugar 10 0 ?1 b syrup 0 3 ?3.3 a 10 3 ?0.5 c HFCS Ice tea Base 2 wt. % High 0 0 ?3.3 a Fructose 10 0 ?0.9 b corn sirup 0 3 ?3.2 a 10 3 ?0.4 c Reb A Ice tea Base 60 ppm 0 0 ?2.9 a rebaudioside 10 0 ?0.5 b A 0 3 ?2.8 a 10 3 ?0.1 c Reb A/Reb M Ice tea 60 ppm 0 0 ?2.4 a Base rebaudioside 10 0 0 b A/45 ppm 0 3 ?2.3 a rebaudioside 10 3 0.5 c M Reb A/Reb D Ice tea 60 ppm 0 0 ?2.5 a Base rebaudioside 10 0 ?0.1 b A/60 ppm 0 3 ?2.4 a rebaudioside 10 3 0.4 c D Reb M/Reb D Ice tea 0 0 ?2.7 a Base 45 ppm 10 0 ?0.3 b rebaudioside 0 3 ?2.6 a M/60 ppm 10 3 0.1 c rebaudioside D Sucralose Ice tea Base 100 ppm 0 0 ?3.2 a sucralose 10 0 ?0.8 b 0 3 ?3.1 a 10 3 ?0.3 c Acesulfame K Ice tea 60 ppm 0 0 ?2.5 a Base 10 0 ?0.1 b 0 3 ?2.4 a 10 3 0.4 c

Example 2: Influence of the Dosing of Hesperetin Dihydrochalcone and Hesperetin on Different Taste Aspects

[0075] In order to further validate the insights derived from Example 1, the interaction and main effects of HT and HC are to be shown in a setup in which a drinkable preparation with a tea base, 0.05 wt.-% lemon flavor, 4 wt.-% high fructose corn syrup, 0.1 wt.-% citric acid and 0.03 wt.-% trisodium citrate was prepared. That preparation was divided into four samples by varying the dosage of HC and HT resulting in one sample containing no HC and no HT (control), containing 10 ppm HC and no HT (HC main effect), containing no HC and 3 ppm HT (HT main effect) and, respectively, containing 10 ppm HC and 3 ppm HT (HT?HC interaction effect). This resulted in a ratio of HT to HC of 1:3.33. The final preparations were profiled by an expert panel consisting of ten educated panelists (two measurements). Different sensorial attributes (ice tea language with focus on sweetness) were assessed and scored on an unstructured line scale (10 cm) for its perceived intensity. The results of the testing are shown below in Table 2 as well as in FIG. 1 and FIG. 2.

TABLE-US-00002 TABLE 2 Sensory evaluation results Tea Lemon Citric Trisodium Base Flavor HFCS Acid citrate HT HC Onset Overall [wt.-%] [wt.-%] [wt.-%] [wt.-%] [wt.-%] [ppm] [ppm] Sweetness Sweetness Syrupy Acidity 0.30 0.05 4 0.10 0.03 0 0 2.94 3.15 2.20 3.73 0.30 0.05 4 0.10 0.03 3 0 3.14 3.39 2.67 3.71 0.30 0.05 4 0.10 0.03 0 10 4.39 4.80 3.70 3.22 0.30 0.05 4 0.10 0.03 3 10 4.82 5.45 4.44 3.17 Tea Lemon Citric Trisodium Base Flavor HFCS Acid citrate HT HC Fruity- Off- [wt.-%] [wt.-%] [wt.-%] [wt.-%] [wt.-%] [ppm] [ppm] Juicy Tea Bitter Notes 0.30 0.05 4 0.10 0.03 0 0 3.40 4.23 2.94 1.96 0.30 0.05 4 0.10 0.03 3 0 3.60 4.30 2.93 1.85 0.30 0.05 4 0.10 0.03 0 10 3.88 4.08 2.58 2.25 0.30 0.05 4 0.10 0.03 3 10 4.25 3.76 2.25 2.53 Tea Lemon Citric Trisodium Base Flavor HFCS Acid citrate HT HC [wt.-%] [wt.-%] [wt.-%] [wt.-%] [wt.-%] [ppm] [ppm] Balance Complexity Longlasting Remarks 0.30 0.05 4 0.10 0.03 0 ppm 0 ppm 2.98 2.85 2.57 0.30 0.05 4 0.10 0.03 3 ppm 0 ppm 3.20 3.06 2.32 0.30 0.05 4 0.10 0.03 0 ppm 10 ppm 3.50 3.62 3.90 lingering, sweetener 0.30 0.05 4 0.10 0.03 3 ppm 10 ppm 3.80 3.94 4.31 pineapple

Example 3: Dosing Tests with an Excess of Hesperetin

[0076] A drinkable preparation with 7 wt.-% sucrose and 0.15 wt.-% citric acid was prepared. This preparation was used as a base composition for dosing tests with different dosing regimens of hesperetin dihydrochalcone and hesperetin. The different samples were evaluated by an expert panel consisting of five educated panelists and ranked on a scale from 0 to 9. The results of the testing are shown below in Table 3 as well as in FIG. 3. It can be derived from these data, that high dosing regimens of hesperetin in comparison to hesperetin dihydrochalcone exhibit strong off-tastes. At the same time, the sweetness impressions does not significantly increase, which results in an imbalanced taste profile.

TABLE-US-00003 TABLE 3 Sensory evaluation results of samples having hesperetin in excess Sample Citric Description Sucrose acid HT HC Onset Overall Long Sweetener Off- [wt-%] [wt-%] [ppm] [ppm] Sweetness Sweetness Balance lasting Like Astringent Notes Comments 7 0.15 4.5 5.5 5 0 0 1 7 0.15 3 10 5.5 7 4.5 1.5 1 1 1 Slightly vanilla, phenolic 7 0.15 20 10 6 7.5 4 2.5 1.5 2.5 1.5 Slightly vanilla, phenolic 7 0.15 30 10 6.5 8 3.5 4.5 2 3 3 Vanilla, phenolic 7 0.15 40 10 6.5 7.5 3 5 2.5 3.5 4 Phenolic, smoky 7 0.15 50 10 6.5 7.5 2.5 5 3 4 5 Phenolic, smoky

Example 4: Further Testing of the Influence of the Dosing of Hesperetin and Hesperetin Dihydrochalcone on Different Taste Aspects

[0077] In order to further validate the insights derived from Example 1 and 2, the interaction and main effects of HT and HC are to be shown in a setup in which a drinkable preparation with a tea base, 0.05 wt.-% lemon flavor, 5 wt.-% high fructose corn syrup, 0.18 wt.-% citric acid and 0.03 wt.-% trisodium citrate was prepared. That preparation was divided into four samples by varying the dosage of HT and HC resulting in one sample containing no HT and no HC (control), containing 5 or 3 ppm HT and no HC (HT main effect), containing no HT and 5 or 18 ppm HC (HC main effect) and, respectively, containing 5 or 3 ppm HT and or 18 ppm HC (HT?HC interaction effect). This resulted in ratios of HT to HC of 1:1 and 1:6. The final preparations were profiled by an expert panel consisting of seven educated panelists (two measurements). Different sensorial attributes (ice tea language with focus on sweetness) were assessed and scored on an unstructured line scale (10 cm) for its perceived intensity. The results of the testing are shown below in Table 4 and 5 as well as in FIG. 4 to FIG. 7.

TABLE-US-00004 TABLE 4 Tea Lemon Citric Trisodium Base Flavor HFCS Acid citrate HT HC Onset Overall [wt.-%] [wt.-%] [wt.-%] [wt.-%] [wt.-%] [ppm] [ppm] Sweetness Sweetness Syrupy Acidity 0.30 0.05 5 0.18 0.03 0 0 3.56 3.87 3.12 4.11 0.30 0.05 5 0.18 0.03 5 0 3.89 4.07 3.59 4.06 0.30 0.05 5 0.18 0.03 0 5 4.19 4.46 3.96 3.46 0.30 0.05 5 0.18 0.03 5 5 4.97 5.53 5.24 3.67 Tea Lemon Citric Trisodium Base Flavor HFCS Acid citrate HT HC Fruity- Off- [wt.-%] [wt.-%] [wt.-%] [wt.-%] [wt.-%] [ppm] [ppm] Juicy Tea Bitter Notes 0.30 0.05 5 0.18 0.03 0 0 4.10 4.12 2.50 0.97 0.30 0.05 5 0.18 0.03 5 0 4.32 4.16 1.87 0.58 0.30 0.05 5 0.18 0.03 0 5 4.68 4.11 1.93 0.70 0.30 0.05 5 0.18 0.03 5 5 4.85 3.97 1.68 0.60 Tea Lemon Citric Trisodium Base Flavor HFCS Acid citrate HT HC Long [wt.-%] [wt.-%] [wt.-%] [wt.-%] [wt.-%] [ppm] [ppm] Balance Complexity lasting Remarks 0.30 0.05 5 0.18 0.03 0 0 3.33 3.59 2.67 0.30 0.05 5 0.18 0.03 5 0 3.94 3.87 2.79 0.30 0.05 5 0.18 0.03 0 5 3.68 3.90 3.11 0.30 0.05 5 0.18 0.03 5 5 5.01 4.80 3.33

TABLE-US-00005 TABLE 5 Tea Lemon Citric Trisodium Base Flavor HFCS Acid citrate HT HC Onset Overall [wt.-%] [wt.-%] [wt.-%] [wt.-%] [wt.-%] [ppm] [ppm] Sweetness Sweetness Syrupy Acidity 0.30 0.05 5 0.18 0.03 0 0 3.92 4.46 3.85 4.02 0.30 0.05 5 0.18 0.03 3 0 4.22 4.53 3.72 4.11 0.30 0.05 5 0.18 0.03 0 18 4.99 5.60 4.32 3.12 0.30 0.05 5 0.18 0.03 3 18 6.00 6.72 5.46 3.07 Tea Lemon Citric Trisodium Base Flavor HFCS Acid citrate HT HC Fruity- Off- [wt.-%] [wt.-%] [wt.-%] [wt.-%] [wt.-%] [ppm] [ppm] Juicy Tea Bitter Notes 0.30 0.05 5 0.18 0.03 0 0 4.31 4.40 2.18 0.68 0.30 0.05 5 0.18 0.03 3 0 4.19 4.39 2.21 0.77 0.30 0.05 5 0.18 0.03 0 18 4.27 4.01 1.94 1.01 0.30 0.05 5 0.18 0.03 3 18 4.57 3.88 2.29 1.01 Tea Lemon Citric Trisodium Base Flavor HFCS Acid citrate HT HC Long [wt.-%] [wt.-%] [wt.-%] [wt.-%] [wt.-%] [ppm] [ppm] Balance Complexity lasting Remarks 0.30 0.05 5 0.18 0.03 0 0 3.59 4.07 2.59 0.30 0.05 5 0.18 0.03 3 0 3.24 3.99 2.61 0.30 0.05 5 0.18 0.03 0 18 3.66 4.58 4.20 0.30 0.05 5 0.18 0.03 3 18 4.43 4.44 4.05