US 11,744,273 B2
Sweetness enhancing volatile compositions and methods of increasing perceived sweetness of a comestible
Linda Bartoshuk, Gainesville, FL (US); Thomas A. Colquhoun, Gainesville, FL (US); and Charles A. Sims, Gainesville, FL (US)
Assigned to University of Florida Research Foundation, Incorporated, Gainesville, FL (US)
Appl. No. 16/333,813
Filed by University of Florida Research Foundation, Inc., Gainesville, FL (US)
PCT Filed Sep. 15, 2017, PCT No. PCT/US2017/051898
§ 371(c)(1), (2) Date Mar. 15, 2019,
PCT Pub. No. WO2018/053344, PCT Pub. Date Mar. 22, 2018.
Claims priority of provisional application 62/395,719, filed on Sep. 16, 2016.
Prior Publication US 2019/0254322 A1, Aug. 22, 2019
Int. Cl. A23L 27/30 (2016.01); A23L 27/00 (2016.01); A23L 19/00 (2016.01); A23L 2/60 (2006.01)
CPC A23L 27/30 (2016.08) [A23L 2/60 (2013.01); A23L 19/00 (2016.08); A23L 27/88 (2016.08); A23V 2002/00 (2013.01); A23V 2200/15 (2013.01); A23V 2200/16 (2013.01); A23V 2250/21 (2013.01)] 13 Claims
OG exemplary drawing
 
1. A sweetener composition for a comestible, the sweetener composition comprising:
a natural sweetener, an artificial sweetener, or both; and
a sweetness enhancing composition comprising about 25 or more isolated sweet-enhancing volatile compounds chosen from the group of sweet-enhancing volatile compounds consisting of: trans-2-pentenal; 6-methyl-5-hepten-2-ol; 2,5-dimethyl-4-hydroxy-3(2H)-furanone; cis-3-hexen-1-ol; isopentyl acetate; 6-methyl-5-hepten-2-one; β-cyclocitral; geranial; neral; geranylacetone; β-ionone; ethyl valerate; butyl butanoate; heptanal; hexyl acetate; methyl thiobutyrate; 2-pentyl butyrate; 2-ethyl -1-hexanol; ethyl butyrate; propyl butanoate; (E)-2-penten-1-al; ethyl decanoate; octyl acetate; nonanal; butyl isovalerate; octyl butanoate; amyl butyrate; hexyl butyrate; 2-methyl butyric acid; (E)-2-decen-1-al; (E)-2-hexen-1-yl butyrate; myrtenal; isopropyl butyrate; 4-methoxy-2,5-dimethyl-3(2H)-furanone; methyl octanoate; hexanal; vanillin; pentanal; α-terpineol; dodecanal; D-carvone; hexyl butanoate; E-2-hexenal; α-ionone; ethyl 3-hydroxyhexanoate; octanal; citronellyl acetate; ethyl hexanoate; nonanol; carvacrol; 2-penten-1-ol; (Z)-,β-sinensal; β-caryophyllene oxide; and 2-heptanone,
wherein about 2-15 of the isolated volatile compounds are chosen from the group of orange sweet-enhancing volatile compounds consisting of: methyl octanoate, vanillin, pentanal, α-terpineol, dodecanal, D-carvone, hexyl butanoate, α-ionone, ethyl 3-hydroxyhexanoate, octanal, citronellyl acetate, ethyl hexanoate, nonanol, carvacrol, and (Z)-, β-sinensal.