CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U.S. Provisional Application No. 63/380.652, filed October 24. 2022, which is incorporated by reference herein in its entirety.

BACKGROUND

[0002] Within the food and beverage industry, there continues to be efforts to increase consumption of whole grains and whole grain containing food and beverage products. Consumption of whole grains is associated with lower risks of severe diseases, such as heart disease, stroke, obesity, and type 2 diabetes, and whole grains are a source of carbohydrates, multiple nutrients, and dietary fiber. However, many consumers, including children, find that the sensory and temporal characteristics of whole grain containing foods and beverages unappealing. These sensory attributes can limit consumer acceptance and intake of whole grain containing food and beverage products, leading to a lack of sufficient whole grain in a balanced diet. Accordingly, a need exists for whole grain containing compositions with modulation of whole grain flavor, bitterness, and the like to create compositions with more appealing sensory attribute profiles.

SUMMARY

[0003] The present disclosure provides compositions including a whole grain and a sensory modifier comprising a dicaffeoylquinic acid or salt thereof and at least one compound selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof. The whole grain may comprise a cereal grain (e.g., wheat, rice, barley, com, rye. oat, millet, and sorghum) and/or a pseudocereal grain (e.g., quinoa, amaranth, and buckwheat). The whole grain may comprise wheat, barley, and/or oat. The whole grain may be a whole grain flour (e.g., wheat flour, oat flour, rice flour, barley flour, etc.). The ratio of whole grain to sensory modifier may be between 100:1 and 10,000: 1 , between 2500: 1 and 7000: 1, between 5000: 1 and 10,000: 1, between 100: 1 and 750:1, between 150: 1 and 600:1, or between 250:1 and 550: 1. The composition may have reduced whole grain flavor (e.g., oat flavor, wheat flavor, etc.), reduced sweetness linger, and/or reduced bitterness relative to an equivalent composition without the sensory modifier.

[0004] The whole wheat compositions may additionally include a sweetener. The sweetener may comprise sucrose, steviol glycoside, mogroside, erythritol, maltitol, sorbitol, mannitol, sucralose, acesulfame potassium, aspartame, combinations thereof, and the like, preferably, sucrose, steviol glycoside, mannitol, combinations thereof, and the like.

[0005] The sensory' modifier may comprise less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than 0.05% (wt) of chlorophyll; or less than 0.1 % (wt) of furans, furan-containing chemicals, theobromine, theophylline, or trigonelline as a weight percentage on a dry' weight basis of the sensory' modifier. The sensory modifier may comprise 0% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or 0% (wt) of chlorophyll. The dicaffeoylquinic acid or dicaffeoylquinic salt may comprise at least one compound selected from the group consisting 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. The total of all dicaffeoylquinic acids and dicaffeoylquinic salts present in the sensory modifier may comprise 10% (wt) or more, 15 wt % or more, 20% (wt) or more, 25% (wt) or more, 30% (wt) or more, 35% (wt) or more, 40% (wt) or more, 45% (wt) or more, 50% (wt) or more, 60% (wt) or more, 70% (wt) or more, 25-75% (wt), or 40-60% (wt) of a total weight of the sensory modifier. The sensory modifier may comprise a monocaffeoylquinic component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof. The sensory' modifier may comprise a monocaffeoylquinic component and a dicaffeoylquinic component that together comprise more than 50% (wt), preferably more than 60% (wt), more than 70% (wt), more than 80% (wt), more than 90% (wt), or more than 95% (wt) of the sensory’ modifier.

[0006] The disclosure also provides a food or beverage compositions comprising the whole wheat compositions described herein. The food or beverage product may comprise 0.001 (wt)% to 1.0 (wt)%, 0.005 (wt)% to 0.5 (wt)%, or 0.075 (wt)% to 0.2 (wt)% of the sensory modifier. The food or beverage product may comprise at least 1.0 (wt)%, at least 5 (wt)%, at least 10 (wt)%. at least 15 (wt)%, at least 20 (wt)%, at least 30 (wt)%, at least 40 (wt)%, at least 50 (wt)%, at least 60 (wt)%, at least 70 (wt)%, at least 80 (wt)%, at least 90 (wt)%, or at least 95 (wt)% of the whole grain. The food product may be a bakery' product (e.g., break, cookies, brownies, muffins, cakes, etc.), a cereal product, or a snack product (e.g., crackers, biscuits, granola bars, nutrition bars, etc.). The food or beverage product may have reduced whole grain flavor (e.g., oat flavor, wheat flavor, etc.), reduced sweetness linger, and/or reduced bitterness relative to an equivalent composition without the sensory modifier.

[0007] The disclosure also provides a method for reducing whole grain flavor in a whole grain composition, the method comprising, adding to a composition comprising a whole grain a sensory' modifier comprising a dicaffeoylquinic acid or salt thereof and at least one compound selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof, wherein whole grain flavor of the composition is reduced relative to whole grain flavor of equivalent whole grain composition lacking the sensory modifier. The composition comprising a whole grain may be a food or beverage product.

[0008] The disclosure also provides a use of a sensory modifier comprising a dicaffeoylquinic acid or salt thereof and at least one compound selected from the group consisting of monocaffeoylquinic acids. monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof to reduce the whole gram flavor of a whole grain composition.

DETAILED DESCRIPTION

[0009] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0010] In this document, the terms ”a. ‘ “an,” or “the” are used to include one or more than one unless the context clearly dictates otherwise. The term “or” is used to refer to a nonexclusive “or” unless otherwise indicated. All publications, patents, and patent documents referred to in this document are incorporated by reference herein in their entirety, as though individually incorporated by reference. In the event of inconsistent usages between this document and those documents so incorporated by reference, the usage in the incorporated reference should be considered supplementary to that of this document; for irreconcilable inconsistencies, the usage in this document controls.

[0011] V alues expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range were explicitly recited. For example, a range of “about 0. 1% to about 5%” or “about 0.1% to 5%” should be interpreted to include not just about 0.1% to about 5%, but also the individual values (e.g., 1%, 2%, 3%, and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the indicated range. The statement “about X to Y” has the same meaning as “about X to about Y,” unless indicated otherwise. Likewise, the statement “about X, Y, or about Z” has the same meaning as “about X, about Y, or about Z,” unless indicated otherwise. [0012] Unless expressly stated, ppm (parts per million), percentage, and ratios are on a by weight basis. Percentage on a by weight basis is also referred to as wt% or % (wt) below.

[0013] This disclosure relates to various whole grain compositions which have improved sensory attributes, such as reduced bitterness, reduced intensity of whole grain flavor, delayed onset of whole grain flavor, and the like. The disclosure further relates to compositions, such as food and beverage compositions, made with the whole grain compositions, the food and beverage compositions having improved sensory attributes such as reduced bitterness, reduced whole grain flavor, delayed onset of whole grain flavor, and the like. The disclosure also relates, generally, to a sensory modifier and uses thereof. In various aspects, the sensory modifier contains one or more caffeoyl-substituted quinic acid, and salts thereof.

Compositions

[0014] The present disclosure provides whole grain compositions with various improvements which serve to modify the sensory perception thereof in use. In general, the whole grain composition will include a whole grain and a sensory' modifier that improves one or more sensory' attributes of the whole grain composition relative to an equivalent whole grain composition lacking the sensory modifier.

[001 ] As used herein “whole grain” refers to intact, ground, cracked, crushed, or flaked grain whose principal anatomical components, starchy endosperm, germ, and bran, are present in the same relative proportions as they exist in the intact grain. The whole grain may be a cereal grain, including but not limited to wheat, rice, barley, com. rye, oat, millet, or sorghum, preferably wheat, barley, or oat. The whole grain may be a pseudocereal grain, including but not limited to quinoa, amaranth, and buckwheat. The whole grain may be in any suitable form, such as a flour, cracked grains, split grains, whole intact grains, and dehydrated/rehydrated grains.

[0016] The whole grain composition described herein may contain a sweetener. Suitable sweeteners are known and described in the art. The whole grain composition may include a caloric sweetener, a non-nutritive sweetener, or combinations thereof. The sweetener can be any type of sweetener, for example, a sweetener obtained from a plant or plant product, or a physically or chemically modified sweetener obtained from a plant, or a synthetic sweetener. Suitable sweeteners and aspects thereof are also described in PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety.

[0017] As used herein, “caloric sweeteners” refer to ingredients that add both sweetness and calories to the compositions to which they are added. Caloric sweeteners include, but are not limited to, trehalose, glucose, dextrose, fructose, galactose, sucrose, lactose, maltose, palatinose, isomaltulose. cane sugar, beet sugar, rice syrup, invert sugar, honey, agave syrup, maple syrup, high fructose com syrup, combinations thereof, and the like. The term “sucrose” as used herein includes sucrose in various forms including but not limited to standard (e.g., granulated or crystalline) table sugar, powdered sugar, caster sugar, icing sugar, sugar syrup, silk sugar, unrefined sugar, raw sugar cane, and molasses. Preferably, the caloric sweetener is sucrose.

[0018] As used herein, “sugar substitute” refers to a low-cal one sweetener or a no-calone sweetener.

[0019] As used herein, “low-calorie sweetener” refers to sweeteners that have the same or lower intensity of sweetness per gram than sucrose but fewer calories. For example, suitable mowcalorie sweeteners may include, but are not limited to. isomalt, tagatose, erythritol, maltitol, lactitol, sorbitol, mannitol, allulose, xylitol, hydrogenated starch hydrolysates, combinations thereof, and the like. Preferably, the low-calorie sweetener is a sugar alcohol. More preferably, the low-calorie sweetener is erythritol or maltitol.

[0020] As used herein, “no-calorie sweetener” refers to sweeteners that have no calories, or do not add calories to the compositions to which they are added due to their low usage levels, but have higher intensity of sweetness per gram than sucrose. No-calorie sweeteners may also be known in the art as high intensity sweeteners or high potency sweeteners. No-calorie sweeteners may include, but are not limited to, steviol glycosides, mogrosides, sucralose, acesulfame potassium (acesulfame K), aspartame, saccharin, brazzein, combinations thereof, and the like. Preferably the no-calorie sweetener is or comprises steviol glycosides.

[0021] The whole grain compositions described herein may additionally include one or more bulking agents, plasticizing ingredients, emulsifiers, flavorings, or combinations thereof.

[0022] Suitable bulking agents include, but are not limited to, oligosaccharides (such as fructooligosaccharides (kestose, nystose, and the like), nigero-oligosaccharides, xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio-oligoscaccharides (gentiobiose, gentiotriose. gentiotetraose and the like), galacto-oligosaccharides, tetrasaccharides, mannan-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), soybean oligosaccharides, and the like), polysaccharides (such as starch and starchderivatives including maltodextrin, dextrins, and glucose syrup; fructan; inulin; polydextrose; pectin and the like), insoluble fibers (such as resistant starches, cereal fibers, grain fibers, fruit fibers, and legume fibers), sugar alcohols (such as erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol), rare sugar (such as allulose, tagatose, and the like) and combinations thereof. In some aspects, the bulking agent may be selected from the group consisting of vegetable fibers, dextrin, maltodextrin, polydextrose, inulin, dehydrated grain syrups (such as dried rice syrup), pectin, sugar alcohols, and combinations thereof. Preferably, the bulking agent is a sugar alcohol. Bulking agents may be added to the whole grain composition in an amount of up to 75%, up to 70%, up to 65%, up to 60%, up to 55%, up to 50%, up to 45%, up to 40%, up to 35%, up to 30%, up to 25%, up to 20%, up to 15%, or up to 10% by weight of the composition. The whole grain compositions described herein may include a bulking agent in an amount of 0.5% to 75%, 1% to 60%, 2% to 55%, or 3% to 50% by weight. In some aspects, an ingredient may function as both a sweetener and a bulking agent in a composition, such as erythritol. maltitol, lactitol, sorbitol, mannitol, xylitol, allulose, and tagatose.

[0023] The compositions described herein can be incorporated in or used to prepare any known edible material or other composition intended to be ingested and/or contacted with the mouth of a human or animal, such as, for example, pharmaceutical compositions, supplement compositions (e.g., gummy, tablet, etc.), edible gel mixes and compositions, dental and oral hygiene compositions, foodstuffs (e.g., confections, condiments, chewing gum, cereal compositions, baked goods, baking goods, cooking adjuvants, dairy products, and tabletop sweetener compositions), and beverage products (e.g., beverages, beverage mixes, beverage concentrates, etc.). Examples of such compositions and aspects thereof are set forth in PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety.

[0024] The compositions described herein can be a beverage product or can be used to prepare a beverage product. As used herein a "beverage product" includes, but is not limited to, a ready- to-drink beverage, a beverage concentrate, a beverage syrup, frozen beverage, or a powdered beverage. Suitable ready -to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, enhanced sparkling beverages, cola, lemon- lime flavored sparkling beverage, orange flavored sparkling beverage, grape flavored sparkling beverage, strawberry flavored sparkling beverage, pineapple flavored sparkling beverage, gingerale, soft drinks, and root beer. Non-carbonated beverages include, but are not limited to fruit juice, fruit-flavored juice, juice drinks, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavorants), coconut water, tea type drinks (e g. black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverage containing milk components (e.g. milk beverages, coffee containing milk components, cafe au lait, milk tea, fruit milk beverages), beverages containing cereal extracts, smoothies and combinations thereof. Examples of frozen beverages include, but are not limited to, icees, frozen cocktails, daiquiris, pina coladas, margaritas, milk shakes, frozen coffees, frozen lemonades, granitas, and slushees. Beverages may be alcoholic (e.g., a liqueur or cream liqueur) or non-alcoholic beverages. The beverage may be a brewed for fermented beverage, for example, beer or kombucha. Beverage concentrates and beverage syrups can be prepared with an initial volume of liquid matrix (e.g., water) and the desired beverage ingredients. Full strength beverages are then prepared by adding further volumes of water. Powdered beverages are prepared by dry-mi xing all of the beverage ingredients in the absence of a liquid matrix. Full strength beverages are then prepared by adding the full volume of water, liquid matrix, or aqueous solution.

[0025] In some aspects, a method of preparing a beverage provided herein includes adding a composition as described herein to a liquid matrix (e.g., water or an aqueous solution). The method can further comprise adding one or more sweeteners, additives and/or functional ingredients to the beverage or to the composition before adding it to the liquid matrix.

[0026] The compositions described herein can be a food product or can be used to prepare a food product. The food product may be any caloric or non-caloric food product suitable for human consumption. Suitable food products include, but are not limited to, confectionary products (e.g., candies, candied nuts, candy bars, caramels, chocolates, chocolate bars, chocolate drops, chocolate in the form of hollow figures or any desired shape, filled chocolate bars, pralines, truffles, cereal bars, chewing gum, and pastillage), condiments, chewing gum, cereal compositions, baked goods, bakery products (e.g., breads such as bagels, buns, rolls, biscuits and loaf breads; cookies; brownies; muffins; desserts such as cakes, cheesecakes and pies; snack cakes; sweet goods such as doughnuts, Danish, sweet rolls, cinnamon rolls and coffee cake), cooking adjuvants, dairy’ products (e.g., ice cream, yogurt, chilled desserts, pudding, mousse, custard, milk shakes, malts, cream cheeses, cheeses, fudge), dairy-alternatives, frozen desserts (e.g., ice cream, sorbet, frozen yoghurt, and the like), tabletop sweetener compositions, seasoning, sauces, gravies, soups, dressings, snack products (e.g., granola bars, nutrition bars, and the like), and the like. The whole grain compositions described herein may be used in food products in any form, such as melted or mixed into/onto the recipe of the end product, in the form of a filling, inclusions, toppings, or coatings, molded around other discrete ingredients such as nuts, fruit, dried fruit, biscuits, candy pieces or shapes, combinations thereof, and the like.

[0027] The whole grain and the sensory modifier may be part of two separate preparations that are then combined into a final food product. The sensory modifier may be part of a coating, a filling, an inclusion, a topping, or the like that is used with a whole grain composition whereby the flavor attributes of the whole grain are modulated by the inclusion of the sensory modifier in the coating, filling, inclusion, topping or the like. For example, the sensory modifier may be part of a coating that is applied to a whole grain food product, may be part of a filling in a whole grain product, or the like.

Sensory Modifier

[0028] A sensory modifier is a compound or composition that in certain amounts changes the sensory characteristics or sensory' attributes of a consumable, e.g., a beverage, a food product, etc. Non-limiting examples of sensory characteristics that a sensory modifier can change include bitterness, sourness, numbness, astringency, metallic notes, cloyingness, dryness, sweetness, starchiness, mouthfeel, temporal aspects of sweetness, temporal aspects of saltiness, temporal aspects of bitterness, or temporal aspects of any sensory characteristic described herein, as well as flavor notes, such as licorice, vanilla, prune, cotton candy, lactic, umami, pulse, and molasses flavor notes. The sensory modifier may enhance a sensory characteristic, such as enhancing flavor profile; may suppress a sensory characteristic, such as reducing bitterness and reducing cooked milk flavor; or may change the temporal aspects of a sensory characteristic. In some aspects, the amount of sensory modifier employed in a whole grain composition alters at least one sensory' characteristic, e.g.. the combination may have reduced bitterness, reduced whole grain flavor, and/or delayed whole grain flavor onset compared to the whole grain compositions without the sensory' modifier.

[0029] The present disclosure provides a sensory' modifier comprising one or more caffeoyl- substituted quinic acids, and salts thereof. In various aspects, the caffeoyl-substituted quinic acids comprise an ester derived from the carboxylic acid of caffeic acid and an alcohol of quinic acid. A “caffeoyl-substituted quinic acid” or “caffeoyl quinic acid” as the terms are used herein, include monocaffeoylquinic acids and dicaffeoylquinic acids and salts thereof. Monocaffeoylquinic acids comprise an ester derived from a single caffeic acid and a quinic acid (e.g., chlorogenic acid (5- O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), and cryptochlorogenic acid (4-O-caffeoylquinic acid)). Dicaffeoylquinic acids comprise an ester derived from two caffeic acids and a quinic acid (e.g., 1,3-dicaffeoylquinic acid, 1 ,4-dicaffeoylquinic acid, 1,5- dicaffeoyl quinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5- dicaffeoylquinic acid)). Thus, the sensory' modifier includes both acid forms and salt forms of caffeoyl-substituted quinic acids. Free acid forms of various caffeoyl-substituted quinic acids are shown in Table 1.

Table 1. Structures of various caffeoyl-substituted quinic acids.

[0030] In various aspects, the sensory modifier further comprises one or more of quinic acid, caffeic acid, ferulic acid, sinapic acid, p-coumaric acid, an ester of quinic acid, an ester of caffeic acid, an ester of ferulic acid, an ester of sinapic acid, an ester of p-coumaric acid, an ester of caffeic acid and quinic acid, an ester of caffeic acid and quinic acid comprising a single caffeic acid moiety ⁷ , an ester of caffeic acid and quinic acid comprising more than one caffeic acid moiety ⁷ , an ester of ferulic acid and quinic acid, an ester of ferulic acid and quinic acid comprising a single ferulic acid moiety, an ester of ferulic acid and quinic acid comprising more than one ferulic acid moiety, an ester of sinapic acid and quinic acid, an ester of sinapic acid and quinic acid comprising a single sinapic acid moiety ⁷ , an ester of sinapic acid and quinic acid comprising more than one sinapic acid moiety ⁷ , an ester of p-coumaric acid and quinic acid, an ester of p-coumaric acid and quinic acid comprising a single p-coumaric acid moiety, an ester of p-coumaric acid and quinic acid comprising more than one p-coumaric acid moiety ⁷ , a di-ester of quinic acid containing one caffeic acid moiety and one ferulic acid moiety, a caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, a caffeic acid ester of tartaric acid, a caffeic acid ester of tartaric acid containing more than one caffeic acid moieties, and/or isomers thereof, and the corresponding salts.

[0031] In some aspects, the sensor, modifier comprises one or more of chi orogenic acid (5-0- caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4- O-caffeoylquinic acid), 1,3-dicaffeoylquinic acid. 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, 3-0- feruloylquinic acid, 4-0-feruloylquinic acid, 5-O-feruloylquinic acid, 1,3-diferuloylquinic acid, 1,4-diferuloylquinic acid, 1,5-diferuloylquinic acid, 3,4-diferuloylquinic acid, 3,5- diferuloylquinic acid, 4,5-diferuloylquinic acid, rosmarinic acid, caftaric acid (monocaffeoyltartaric acid), cichoric acid (dicaffeoyltartaric acid) and salts, and/or isomers thereof, and the corresponding salts.

[0032] In some aspects, the sensory modifier consists essentially of one or more compounds selected from the list consisting of chlorogenic acid (5-0-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4-0-caffeoylquinic acid), 1,3- dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and any combination thereof, isomers thereof, and the corresponding salts. In various aspects, one or more alcohol of the caffeoyl moiety is replaced with a hydrogen or substituted with an C1-C10 alkyl (e.g.. methyl, ethyl, propyl, etc), C1-C10 alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4-hydroxycinnamoyl, feruloyl, iso- feruloyl, sinapoyl, galloyl, sulfate, phosphate, or phosphonate. Thus, modified and substituted caffeic acid moieties result in a cinnamic acid, o-coumaroyl, p-coumaric acid, m-coumaric acid, ferulic acid, and the acyl and ester forms thereof. In various aspects, one or more alcohol of the quinic acid moiety is substituted with an C1-C10 alkyl (e.g., methyl, ethyl, propyl, etc), C1-C10 alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4- hydroxy cinnamoyl, feruloyl, iso- feruloyl, sinapoyl, galloyl, sulfate, phosphate, or phosphonate.

[0033] The sensory modifier can include one or more of a caffeic ester of 3-(3,4- dihydroxyphenyl)lactic acid, a caffeic acid ester of tartaric acid, a ferulic ester of quinic acid or any other optionally-substituted cinnamoyl ester of quinic acid other than a caffeoylquinic acid. Examples of a ferulic ester of quinic acid includes 3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid. 1,3-diferuloylquinic acid, 1,4-diferuloylquinic acid, 1,5- diferuloylquinic acid, 3,4-diferuloylquinic acid, 3,5-diferuloylquinic acid, 4,5-diferuloylquinic acid, and combinations thereof. An example of a caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid is rosmarinic acid. Examples of a caffeic acid ester of tartaric acid includes cichoric acid (dicaffeoyltartaric acid) and caftaric acid (monocaffeoyltartaric acid) and combinations thereof. [0034] In an alternative aspect, the sensory' modifier is a mixture consisting of one or more of a caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, a caffeic acid ester of tartaric acid, a ferulic ester of quinic acid or any other optionally-substituted cinnamoyl ester of quinic acid other than a caffeoylquinic acid. Such sensory modifier also includes salts thereof so as to have a salt fraction and an acid fraction. It is thus further envisaged that each of the various aspects described herein related to caffeoylquinic acid and other sensory' modifiers can be equally applicable to this alternative.

[0035] Caffeic acid has the structure:

[0036] Quinic acid has the structure:

[0037] The structure provided above is D-(-)-quinic acid and the numbers shown correspond to current IUPAC numbering.

[0038] In various aspects, the sensory modifier can be enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids. The term “enriched” refers to an increase in an amount of one of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids relative to one or more other compounds that are present in the sensory modifier. A sensory modifier that is enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids can modify the sensory' attributes of the salt composition.

[0039] The sensory modifier enriched for one or more dicaffeoylquinic acids can modify' the sensory attributes of a salt composition. A sensory modifier that is enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more dicaffeoylquinic acids as a percentage of the total weight of the sensory modifier.

[0040] In various aspects, at least or about 10 wt%, 15 v %, 20 wt%, 25 v %, 30 wt%, 35 v %, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory' modifier can be monocaffeoylquinic acids and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory' modifier can be chlorogenic acid (5-O-caffeoylquinic acid) and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 vvt%, or at least or about 50 wt% of the total sensory modifier can be neochlorogenic acid (3-O- caffeoylquinic acid) and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be cryptochlorogenic acid (4-O-caffeoylquinic acid) and salts thereof.

[0041] In various further aspects, at least or about 10 wt%. 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory' modifier can be 1,3- dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 \\1%. 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory' modifier can be 1,4-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%. 15 wt%, 20 yvt%, 25 wt%. 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 1,5-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 vvt%, 25 wt%, 30 vvt%, 35 wt%, 40 wt%, 45 vvt%, or at least or about 50 wt% of the total sensory modifier can be 3,4-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%. 25 wt%, 30 wt%, 35 wt%, 40 yvt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier can be 3,5-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 vvt%, 25 wt%, 30 wt%, 35 vvt%, 40 vvt%, 45 wt%, or at least or about 50 wt% of the total sensory' modifier can be 4,5- dicaffeoylquinic acid and salts thereof.

[0042] The sensory modifier can. for example, have a yveight ratio of total monocaffeoylquinic acids and salts to total dicaffeoylquinic acids and salts of 20: 1 to 1 :20, e.g., from 3: 1 to 1 :20. In various aspects, the sensory' modifier has a yveight ratio from 15: 1 to 1 : 15, from 10: 1 to 1 :10, from 5: 1 to 1:5, from 3: 1 to 1 :3. from 2: 1 to 1 :2, from 1.5: 1 to 1: 1.5, from 5: 1 to 1 : 1, from 3: 1 to 1: 1, from 2: 1 to 1: 1, from 1.5: 1 to 1 : 1.1, from 1 : 1 to 1 :20, from 1 : 1 to 1 : 15, from 1 : 1 to 1: 10, from 1 :5 to 1:20, from 1 :5 to 1: 15, from 1:5 to 1 : 10, from 1 :2 to 1 :20, from 1:2 to 1 : 15, from 1 :2 to 1: 10, from 1:2 to 1 :5, from 1: 1 to 1 :3, from 1 : 1 to 1 :2, or from 1 : 1 to 1: 1.5 monocaffeoylquinic acid and salts thereof: dicaffeoylquinic acids and salts thereof. In some aspects, the sensory modifier has a greater amount, by weight, of dicaffeoylquinic acids and salts of dicaffeoylquinic acids compared to the amount of monocaffeoylquinic acids and salts of monocaffeoylquinic acids. In various aspects, the sensory' modifier has a ratio of about 1: 1 of monocaffeoylquinic acid: dicaffeoylquinic acids, including salts thereof.

[0043] The sensory modifier provided herein may contain a portion that is in salt form (corresponding to a “salt fraction’’) and a portion that is in acid form (corresponding to an “acid fraction”). In various aspects, the salt fraction accounts for at least 50 wt% of the total sensory modifier. In various aspects, the sensory’ modifier comprises a salt fraction and an acid fraction, wherein the salt fraction comprises one or more of a salt of a monocaffeoylquinic acid and a salt of a dicaffeoylquinic acid, wherein the acid fraction comprises one or more of a monocaffeoylquinic acid and a dicaffeoylquinic acid, and wherein the salt fraction comprises at least 50 wt% of the total sensory modifier.

[0044] For example, the salt fraction comprises at least or about 50 wt%, 55 wt%. 60 wt%, 65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, or at least or about 90 wt% of the total sensory' modifier. In further aspects, the salt fraction comprises less than or about 60 wt%, 65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, or less than or about 90 wt% of the total sensory modifier. In yet further aspects, the salt fraction comprises 50 wt% to 90 wt%. 50 wt% to 80 wt%, 50 wt% to 75 wt%, 60 wt% to 90 wt%, 60 wt% to 80 wt%, 65 wt% to 80 wt%, or 65 wt% to 75 wt% of the total sensory modifier. Unless otherwise specified the wt% of the salt fraction should be calculated inclusive of the balancing cation species.

[0045] In further examples, the acid fraction comprises at least or about 5 wt%, 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, or at least or about 45 wt% of the total sensory modifier. In further aspects, the acid fraction comprises less than or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, or less than about 50 wt% of the total sensory' modifier. In yet further aspects, the acid fraction comprises 5 \\t% to 50 wt%, 10 wt% to 50 wt%, 15 wt% to 50 wt%. 20 wt% to 50 wt%. 5 wt% to 40 wt%, 10 wt% to 40 wt%, 15 wt% to 40 wt%. 20 wt% to 40 wt%, 5 wt% to 35 wt%, 10 wt% to 35 wt%, 15 wt% to 35 wt%, 20 wt% to 35 wt%, 5 wt% to 30 wt%, 10 wt% to 30 wt%, 15 wt% to 30 wt%. 20 wt% to 30 wt%, 5 wt% to 20 wt%, 10 wt% to 20 wt%, 15 wt% to 20 wt%, 5 wt% to 15 wt%, 10 wt% to 15 wt%, or 5 wt% to 10 wt% of the total sensory modifier.

[0046] In various aspects, e.g., in an aqueous solution, the salt form of the total sensory modifier exists in equilibrium with the acid form. For example, a particular salt form molecule can become protonated and thus convert into the acid form and an acid form molecule can become deprotonated to result in a salt form. After approaching or achieving equilibrium, such interplay will not substantially alter the overall wt% of a given form or fraction of the total sensory modifier. For example, a composition having a salt fraction of 50 wt% or more of the total sensory modifier can maintain the same proportions of salt and acid fractions even though the various compounds might exchange from one fraction to another.

[0047] There are also cases where the equilibrium between salt and acids forms can shift in response to the addition of components to the composition. For example, addition of buffer solution, salts, acid, or base can shift the equilibrium to favor the salt or acid fraction, and thus alter the wt% of the composition.

[0048] In various other aspects, e.g., in a solid composition, the salt form and acid forms can be in a solid state, in which the proportion between salt and acid forms is frozen. It should be understood that, in various aspects, the ratio of the salt fraction to acid fraction in a solid composition, such as a granulated salt composition, can differ from that of a resulting solution to which the solid composition is added. For example, in some aspects, a solid state salt composition will, upon dissolving or disintegrating, result in a solution having a sensory modifier of which at least 50 wt% is in salt form.

Effective Amount of Sensory Modifier

[0049] The compositions of the present disclosure comprise a sensory modifier in an amount effective to reduced bitterness, improve sweetness temporal attributes, reduce whole grain flavor, increase characterizing flavor intensity (e.g.. caramel, vanilla, maple, etc.), reduce cardboard flavor, reduce nutty flavor, and/or delayed onset of whole grain flavor in the whole gram composition.

[0050] As used herein, “taste” refers to sensory perception on the tongue. For example, the 5 basic tastes are sweet, sour, salty, bitter, and umami.

[0051] As used herein, “aroma” refers to the orthonasal perception in the nasal cavity.

[0052] As used herein, “flavor” refers to the taste and retronasal perception in the nasal cavity. [0053] As used herein, “off-taste(s)” refer to a taste or flavor attribute profile that is not characteristic or usually associated with a substance or composition as described herein and/or a characteristic taste or flavor associated with a substance or composition that is undesirable. For example, the off-taste may be an undesirable taste such as bitterness, undesirable mouthfeel such as astringency, mouth drying, undesirable flavor such as rancid, cardboard, aftertaste, inconsistent flavor (e.g., a flavor with an uneven onset or intensity, a flavor that may be perceived too early or too late), and the like.

[0054] As used herein, “whole grain flavor"’ refers to the compellation of characterizing flavors associated with systems including multiple whole grains. For example, the whole grain flavor may be a flavor characterized as combinations of oat flavor, wheat flavor, rye flavor, barley flavor, brown rice flavor, quinoa flavor, and the like. Compositions herein may be charactered as having a whole grain flavor along with specific oat, wheat, r e. barley, brow n rice, quinoa, and/or the like flavors. For example, in Example 5, the cereal compositions have both an oat flavor and a whole wheat flavor, which is a compilation of all the whole grain characterizing flavors therein. It should be noted that a composition does not need to comprise multiple whole grains to have charactering flavors associated with multiple whole grains.

[0055] As used herein, “earthy flavor’ refers to the aromatics associated with topsoil, dampness from soil, and fresh brown dirt. For example, earthy flavor may be a characterizing flavor associated with russet potato skins or cut up mushrooms.

[0056] As used herein, “cardboard flavor” refers to the stale aromatics associated with paper cups and brown carboard boxes.

[0057] A sensory panel can be used to determine the magnitude of, for example, reduction in bitterness or shifts in its temporal profile, thereby quantifying the amount of sensory modifier effective to reduce said bitterness. Sensory panels are a scientific and reproducible method that is essential to the food and beverage industry'. A sensory panel involves a group of two or more individual panelists. Panelists are instructed according to industry -recognized practices to avoid the influence of personal subjectivity and strengthen reproducibility. For example, panelists may objectively evaluate sensory attributes of a tested product but may not provide subjective attributes such as personal preference. In various aspects, the sensory panel can be conducted with two, three, four, five, six, or more panelists, in which the panelists identify and agree on a lexicon of sensory attributes for a given set of samples. After evaluating a specific sample, the panelists can assign a numerical intensity score for each attribute using an intensity scale. For example, intensity scales can range from 0 to 6 (i.e., 0=not detected, l=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme), 0 to 9 (i.e., 0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong. 8=very strong, 9=extreme), or 0 to 15, where 0 corresponds to the absence of the attribute, while 6, 9, or 15, respectively, corresponds to the upper bound extreme occurrence of the attribute. The panel may use a roundtable consensus approach, or the panelists may score and evaluate the sensory attribute(s) individually. Either format can further involve a panel leader who directs the discussion regarding terminology and directs the panel to evaluate particular products and attributes. In other aspects, a trained sensory panel can be utilized to assess specific attributes using descriptive analysis or time intensity methodologies.

[0058] As used herein, ‘‘panelist’' refers to a highly trained expert taster, such as those commonly used for sensory methodologies such as descriptive analysis, and/or an experienced taster familiar with the sensory attribute(s) being tested. In some aspects, the panelist may be a trained panelist. A trained panelist has undergone training to understand the terms and sensory phenomenon associated with those sensory attributes relevant to the tested product and are aligned on the use of common descriptors for those sensory attributes of interest (i.e., a sensory lexicon). For example, a trained panelist testing a given composition will understand the terms and sensory attributes associated with said composition, e.g., saltiness, sourness, bitterness, astringency, mouthfeel, acidity, and the like. The trained panelist will have been trained against reference samples corresponding to the sensory attributes being tested and thus have calibrated to recognize and quantitatively assess such criteria. In some aspects, the panelist may be an experienced taster. [0059] As used herein, “roundtable consensus approach” refers to the sensory panel assay methodology wherein panelists discus sensory attributes and intensities before mutually agreeing on an intensity score and attribute characterization for the particular sensory attribute(s) being assayed. A sensory panel using a roundtable consensus approach may include 2. 3, 4, 5, 6. or more panelists. Consensus intensity scales can range from 0 to 6 (i.e., 0=not detected, l=trace, 2=slight, 3=moderate, 4=defmite, 5=strong, 6=extreme) or 0 to 9 (i.e., 0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=defmite, 7=strong, 8=very strong, 9=extreme). For a given set of samples, the panelists will identify and agree on a lexicon of sensory attribute, including, if applicable, reference or standardized samples (also referred to as sensory anchors) for a particular sensory attribute. The reference sample(s) used for a given sensory attribute(s) will depend on the samples being assayed and the lexicon of sensory attributes determined by the panel. One of skill in the art will recognize the appropriate lexicon and reference or standard samples necessary' for sensory assessment of a given sample(s).

[0060] In some aspects, the samples are scored and evaluated by panelists independently after panelists have agreed upon or been instructed in a lexicon of sensory' attributes and intensity scores including, if applicable, assay specific calibration on reference samples (also referred to as sensory' anchors) for a particular sensory attribute. Examples of common reference samples are described below. Panelists may evaluate samples in replicate and may be blinded to the samples they are testing. Samples being tested may be provided to the panelists randomly or in a sequential order. In some aspects, samples may be tested by panelists using a randomized balanced sequential order. Scores from individual panelists are then assessed using standard statistical analysis methods to determine an average sensory ⁷ intensity ⁷ score. One of skill in the art will recognize the appropriate lexicon and reference or standard samples necessary ⁷ for sensory ⁷ assessment of a given sample(s) as well as the appropriate statistical analysis methods.

[0061] As used herein, “randomized balanced sequential order” refers to the order in which samples are presented in which the order is randomized but across all panelists all possible orders of the samples will be presented to remove bias for the samples being tested in a particular order. For example, for a randomized balanced sequential order of two samples, there would be an equal likelihood that a given panelist receives sample 1 before sample 2 and sample 2 before sample 1. In an example with three samples (i.e., samples 1, 2, and 3), a randomized balanced sequential order would include an equal likelihood that panelists receiving samples in the following orders: (i) 1, 2. 3; (li) 1, 3, 2; (lii) 2, 1. 3; (iv) 2, 3. 1; (v) 3, 2, 1; (vi) 3, 1, 2.

[0062] A sensory attribute(s) of a given composition may be evaluated in comparison to one or more reference or anchor samples. For example, sodium chloride solutions can be used by experienced panelists as saltiness anchors to assess the relative intensity ⁷ of saltiness for a given composition; sucrose solutions can be used by experienced panelists as sweetness anchors to assess the relative intensity of sweetness for a given composition; citric acid solutions can be used by experienced panelists as sourness anchors to assess the relative intensity of sourness for a given composition; caffeine solutions can be used by experienced panelists as bitterness anchors to assess the relative intensity of bitterness for a given composition; and monosodium glutamate (MSG) solutions can be used by experienced panelists as umami anchors to assess the relative intensity of umami for a given composition. Experienced panelists can be presented with a solution to assess sensory ⁷ attributes, e.g., 10-20 mL of a sample. Panelists will dispense approximately ⁷ 3- 4 mL of each solution into their own mouths, disperse the solution by moving their tongues, and record a value for the particular sensory ⁷ attribute being tested. If multiple solutions are to be tested in a session, the panelists may cleanse their palates with water between samples. For example, a roundtable assessment of saltiness, sweetness, sourness, umami, and the like can assign a scale of 0 to 9 with, e.g., a score of 0 indicating no saltiness and a score of 9 indicating extreme saltiness (0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). Equivalent scales and methodologies can be used for sweet, bitter, sour, and umami sensory attributes. [0063] As a further example, saltiness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0. 18% (wt), 0.2% (wt), 0.35% (wt), 0.5% (wt), 0.567% (wt), 0.6% (wt), 0.65% (wt), and 0.7% (wt) sodium chloride solutions in water corresponding to a saltiness intensity value of 2, 2.5, 5, 8.5, 10, 11, 13, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 2.5, and 5 saltiness intensity values). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a saltiness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard sodium chloride solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.18%, 0.2%, 0.35%, 0.5%, 0.567%, 0.6%, 0.65%, and 0.7% sodium chloride solutions ad libitum between tasting test solutions to ensure recorded saltiness intensity values are accurate against the scale of the standard sodium chloride solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Saltiness Intensity Test.”

[0064] Sourness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.035% (wt). 0.05% (wt), 0.07% (wt), 0.15% (wt), and 0.2% (wt) citric acid solutions in water corresponding to a sourness intensity value of 2, 3, 5, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2 and 7 sourness intensity values). For each test composition, the panelists dispense approximately 2-5 mL. for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a sourness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard citric acid solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.035%, 0.05%, 0.07%, 0. 15%, and 0.2% citric acid solutions ad libitum between tasting test solutions to ensure recorded sourness intensity' values are accurate against the scale of the standard citric acid solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Sourness Intensity Test/’ [0065] Bitterness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.0125% (wt), 0.01875% (wt), 0.025% (wt), 0.031% (wt), 0.07% (wt), and 0.12% (wt) caffeine solutions in water corresponding to a bitterness intensity value of 2, 3. 4, 5, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 3, and 5 bitterness intensity values). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing, and records a bitterness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard caffeine solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.0125%, 0.01875%, 0.025%, 0.031%, 0.07%. and 0.12% caffeine solutions ad libitum between tasting test solutions to ensure recorded bitterness intensity values are accurate against the scale of the standard caffeine solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Bitterness Intensity Test.”

[0066] Sweetness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 2% (wt), 5% (wt), 8% (wt), 10% (wt), and 15% (wt) sucrose solutions corresponding to a sweetness intensity value of 2, 5, 8, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 5, and 8 sweetness intensity values). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chew ing. and records a sweetness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard sucrose solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 2%, 5%, 8%, 10%, and 15% sucrose solutions ad libitum between tasting test solutions to ensure recorded sweetness intensity values are accurate against the scale of the standard sucrose solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the "Standardized Sweetness Intensity’ Test/’

[0067] Umami of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.75% (wt) and 0. 125% (wt) monosodium glutamate (MSG) solutions corresponding to an umami intensity value of 4 and 6.5, respectively. A skilled artisan will recognize that depending on the sample/composition being tested, the number and range of standard solutions may be changed (e.g., adding additional umami solutions if the umami intensity is expected to be appreciably outside of the umami intensity value of 4-6.5). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues/chewing. and records an umami intensity’ value between 0 and 15 for each composition based on comparison to the aforementioned standard MSG solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.075% and 0.125% MSG solutions ad libitum between tasting test solutions to ensure recorded umami intensity values are accurate against the scale of the standard MSG solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may' be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the "‘Standardized Umami Intensity Test.”

[0068] Temporal aspects of taste, flavor, and/or aromatic properties of compositions described herein may be evaluated by any suitable means known in the art. Temporal aspects, also referred to as time attributes, may include, but are not limited to, time to taste/flavor/aroma onset, time at max taste/flavor/aroma, and taste/flavor/aroma linger. Time to taste/flavor/aroma onset refers to the time (in seconds) it takes from the time you put the sample in your mouth until you perceive the given taste/flavor/aroma. Time to taste/flavor/aroma inset may' be measured by ⁷ putting a sample in your mouth and swallowing (not holding in the mouth or spitting), starting a timer when the sample in put in the mouth, and noting the time when the given taste/flavor/aroma is perceived. Time at max flavor/taste/aroma is defined as the time (in seconds) the sample remains at the highest intensity of the given taste/flavor/aroma. Time at max taste/flavor/aroma may be measured by putting a sample in your mouth and swallowing (not holding in the mouth or spitting), starting a timer when peak intensity of the taste/flavor/aroma begins and noting the time when the taste/flavor/aroma intensity begins to decline. Taste/flavor/aroma linger is defined as the time (in seconds) from when the taste/flavor/aroma starts to drop from peak intensity until you no longer discern the given taste/flavor/aroma. Taste/flavor/aroma linger may be measured by putting a sample in your mouth and swallowing (not holding in the mouth or spitting), starting a timer when the peak intensity of the taste/flavor/aroma begins to decline, and noting the time when the taste/flavor/aroma is no longer perceived.

[0069] A control sample is typically used as a reference point or for comparison purposes. For example, a control sample can be used to qualify the effectiveness of a sensory modifier. The control sample can be a composition such as a composition as described herein, but without the presence of the sensory’ modifier. Other than the sensory' modifier, the control sample is otherwise the same, and it should contain the same component(s) and other ingredients at the same relative concentrations. Other standard samples are commonly used in sensory panels, for example standard samples used to evaluate intensity of sensory attributes as outlined above. In other aspects, the control sample may be a modified control sample which contains a different sensory modifier such as a competitor sensory modifier.

[0070] This disclosure is not limited to sensory testing by experienced or trained panelists. For example, it is possible to utilize untrained and inexperienced panelists. However, in the case of untrained and inexperienced panelists, a greater number of these panelists is usually necessary^ to provide reproducible results, which will typically focus on subj ective attributes such as preference or overall liking. Similarly, untrained, and inexperienced panelists may be asked to evaluate relative changes in a given sensory attribute between two samples. For example, if a particular sample is more or less salty, more or less sweet, more or less bitter, etc., than a reference sample. [0071] An exemplified sensory assay and test criteria for further sensory attributes are described in the Examples provided in this disclosure.

[0072] In some aspects, the amount of sensory modifier effective to decrease bitterness can be the amount effective to reduce bitterness intensity by at least 0.5, 1, 1.5, 2, or at least 2.5 units relative to bitterness intensity in an equivalent composition lacking the sensory modifier. The l ' l bitterness intensity score is determined by at least three panelists trained in tasting bitter compositions using a roundtable methodology using a scale of 0 to 9, where a score of 0 indicates no bitterness and 9 indicates extreme bitterness intensity' (i.e., (Hnot detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). In some aspects, the bitterness may be reduced by at least 2. at least 3, or at least 4 units. Similar evaluation processes may be used to score other sensory attributes of the composition described herein.

[0073] In some aspects, the amount of sensory modifier effective to decrease bitterness can be the amount effective to reduce bitterness intensity' score by at least 0.5, 1, 1.5, 2, or at least 2.5 units relative to bitterness intensity in an equivalent composition lacking the sensory modifier. The bitterness intensity' score may be determined as the average bitterness intensity' score from at least seven panelists, trained in sensory' evaluation, upon randomized balanced sequential order evaluation of samples using a scale of 0 to 15, where a score of 0 indicates no bitterness and 15 indicates extreme bitterness intensity. In some aspects, the bitterness may be reduced by at least 2, at least 3, at least 4 units, at least 5, at least 6, at least 7, or more units.

[0074] The compositions described herein can have various amounts of sensory modifier. For example, the compositions described herein may include steviol glycosides and the sensory' modifier in a ratio between 1:0.3 and 1:3, between 1:0.5 and 1:2, or between 1:0.75 and 1: 1.5. For example, the steviol glycosides and sensory modifier may be in a ratio of about 1: 1.

[0075] The sensory modifier can be present in the composition in any amount desired for the particular use. For example, the sensory' modifier can be present in a whole grain composition at a total concentration from 0.001% (wt) to 5.0% (wt), from 0.001% (wt) to 1.0% (wt), 0.001% (wt) to 0.5% (wt), 0.005% (wt) to 0.1% (wt), 0.005% (wt) to 0.075% (wt), or 0.005% (wt) to 0.05% (wt). The whole grain composition may include at least 0.001%, 0.002%, 0.005%, 0.01%, 0.02%, or 0.05% by weight of the sensory modifier. The whole grain composition may include the sensory modifier at a concentration up to 1.0% (wt), 0.5% (wt), 0.25% (wt), 0.2% (wt), 0.1% (wt), or 0.05% (wt).

[0076] The sensors’ modifier can be present in the whole grain composition at a total concentration such that when used in the preparation of a food or beverage product, the resulting food or beverage product includes from 0.001% (wt) to 1.0% (wt), 0.001% (wt) to 0.5% (wt), 0.005% (wt) to 0.1% (wt), 0.005% (wt) to 0.050% (wt), or 0.005% (wt) to 0.02% (wt) of the sensory modifier. The composition may include the sensory modifier at a concentration such that a food or beverage product made therefrom contains of at least 0.001%, 0.002%, 0.005%, 0.01%, 0.02%, or 0.05% by' w'eight of the sensory modifier. The composition may include the sensory modifier at a concentration such that a food or beverage product prepared therefrom contains up to 1.0% (wt), 0.5% (wt), 0.25% (wt), 0.2% (wt), 0.1% (wt), or 0.05% (wt) of the sensory modifier. For example, the sensory' modifier can be present in a whole grain composition at a total concentration from about 0.1% (wt) to about 75.0% (wt), from about 0.5% (wt) to about 50.0% (wt), or from about 1.0% (wt) to about 25.0% (wt). In some aspects, the sensory modifier can be present in a dry' immune support composition at a total concentration of at least 0.5%, 1 .0%, 1.5%, 2.0%, 3.0%, 4.0%, 5.0%, 6.0%, 7.0%, 8.0%, 9.0%, or at least 10% by weight of the composition. [0077] The whole grain composition can comprise an amount of sensory modifier such that, when the whole grain composition is used in the preparation of a food or beverage product, the sensory modifier is present in the food or beverage product in an amount desired for a particular use. For example, sensory modifier can be present in the food or beverage product at a total concentration from about 1 ppm to about 1000 ppm, or from about 1 ppm to about 2000 ppm. In some aspects, sensory’ modifier can be present in the food or beverage product at a total concentration from about 100 ppm to about 2000 ppm, about 200 ppm to about 2000 ppm, 300 ppm to about 2000 ppm, 400 ppm to about 2000 ppm, 500 ppm to about 2000 ppm, 600 ppm to about 2000 ppm, 700 ppm to about 2000 ppm, 800 ppm to about 2000 ppm, 900 ppm to about 2000 ppm, or 1000 ppm to about 2000 ppm. In some aspects, sensory modifier can be present in the food or beverage product at a total concentration of or greater than about 10, 100. 200, 300, 400, 500, 600, 700, 800, 900, 1000, 110, 1200, 1300, 1400, 1500, 1600, 1700, 1800, 1900, or 2000 ppm. In various aspects, the sensory' modifier can be present in the food or beverage product at a total concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm. 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, or 900 ppm to about 1000 ppm. In some aspects, sensory' modifier can be present in the food or beverage product at a total concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, sensory modifier can be present in the food or beverage product at a total concentration from about 400 ppm to about 800 ppm.

[0078] The amount of an individual sensory' modifier species in the various compositions described herewith can each independently vary. For example, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the composition at a concentration from about 1 ppm to about 1000 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the composition at a concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about 1000 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present at a concentration of or greater than about 10, 50, 100. 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm in the whole grain composition. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the whole grain composition at a concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both, can each individually be present in the whole grain composition at a concentration from about 400 ppm to about 800 ppm.

Botanical Source of Sensory Modifier

[0079] In various aspects, the sensory modifier can be isolated from botanical sources. Various botanical sources comprise sensory modifiers and sensory modifiers can be isolated from these botanical sources. Some examples of botanical sources from which sensory modifiers can be isolated include Eucommia ulmoides, honeysuckle. Nicotiana benthamiana. artichoke, globe artichoke, cardoon. Stevia rebaudiana, monkfruit, coffee, coffee beans, green coffee beans, tea, white tea, yellow tea, green tea, oolong tea, black tea, red tea, post-fermented tea, bamboo, heather, sunflower, blueberries, cranberries, bilberries, grouseberries, whortleberry', lingonberry, cowberry, huckleberry, grapes, chicory, eastern purple coneflower, echinacea. Eastern pellitory-of-the-wall, Upright pellitory, Lichwort, Greater celandine, Tetterwort, Nipplewort, Swallowwort, Bloodroot, Common nettle, Stinging nettle, Potato, Potato leaves, Eggplant, Aubergine, Tomato, Cherry tomato, Bitter apple, Thom apple, Sweet potato, apple, Peach, Nectarine, Cherry', Sour cherry', Wild cherry', Apricot, Almond, Plum, Prune, Holly, Yerba mate, Mate. Guayusa, Yaupon Holly, Kuding, Guarana, Cocoa, Cocoa bean, Cacao, Cacao bean, Kola nut, Kola tree, Cola nut, Cola tree, Ostrich fem. Oriental ostrich fem, Fiddlehead fem, Shuttlecock fem, Oriental ostrich fem, Asian royal fem, Royal fem, Bracken, Brake, Common bracken, Eagle fem, Eastern brakenfem, Clove, Cinnamon, Indian bay leaf, Nutmeg, Bay laurel, Bay leaf, Basil, Great basil, Saint- Joseph's-wort, Thyme. Sage, Garden sage, Common sage. Culinary sage. Rosemary. Oregano, Wild marjoram. Marjoram, Sweet marjoram, Knotted marjoram. Pot marjoram, Dill, Anise, Star anise, Fennel, Florence fennel, Tarragon, Estragon, Mugwort, Licorice, Liquorice, Soy, Soybean, Soyabean, Soya vean. Wheat, Common wheat, Rice, Canola, Broccoli, Cauliflower, Cabbage, Bok choy, Kale, Collard greens, Brussels sprouts, Kohlrabi, Winter's bark, Elderflower, Assa- Peixe, Greater burdock, Valerian, and Chamomile.

[0080] Some botanical sources may produce sensory modifiers that are enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids. For example, sensory modifiers isolated from yerba mate plant (Ilex paraguariensis) are enriched for monocaffeoylquinic and dicaffeoylquinic acids. In other aspects, sensory modifiers isolated from yerba mate plant that are enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more. 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of a combination of one ormore of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4- dicaffeoylquinic, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof. For example, sensory modifiers isolated from other botanical sources can be enriched for dicaffeoylquinic acids. In other aspects, sensory modifiers isolated from other botanical sources that are enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of a combination of one or more of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4- dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof.

[0081] Sensory modifier may be isolated in a variety of ways. Some suitable processes are disclosed in more detail in U.S. Application No. 16/373,206, filed April 4, 2019 and entitled “Steviol Glycoside Solubility Enhancers ’ which was published on July 25. 2019 as US Patent Application Publication No. 2019/0223481; International Application No. PCT/US2018/054691, filed October 5, 2018 and entitled “Steviol Glycoside Solubility Enhancers;” U.S. Provisional Application No. 62/569,279, filed October 6, 2017, and entitled “Steviol Glycoside Solubility Enhancers;” U.S. Application No. 16/374,894. filed April 4, 2019 and entitled “Methods for Making Yerba Mate Composition.” which was published on August 1, 2019 as US Patent Application Publication No. 2019/0231834; International Application No. PCT/US2018/054688, filed October 5, 2018 and entitled “Methods for Making Yerba Mate Composition;” U.S. Provisional Application Serial No. 62/676,722, filed May 25, 2018, and entitled “Methods for Making Yerba Mate Extract Composition;” and International Application No. PCT/US2020/026885 filed April 6, 2020, entitled “Stevia Processing,” and published as WO 2020/210161 on October 15, 2020, each of which is incorporated herein by reference. For example, sensory modifier may be isolated from a botanical source that comprises one or more of monocaffeoylquinic acid, dicaffeoylquinic acid, and salts thereof. For example, yerba mate biomass and stevia biomass can be used to prepare sensory ⁷ modifier. In one exemplary ⁷ process, sensory modifier is prepared from commercially obtained comminuted yerba mate biomass. Briefly, yerba mate biomass is suspended in 50% (v/v) ethanol/water, shaken for at least 1 hour, and the resulting mixture filtered to obtain an initial extract. The initial extract is diluted to 35% (v/v) ethanol with water and refiltered. Refiltered permeate is then applied to a column of AMBERLITE® FPA 53 resin that has been equilibrated in 35% (v/v) ethanol/water and the column permeate is discarded. The column is washed with 35% (v/v) ethanol/water and the column permeate is discarded. The column is then eluted with 10% (w/v) FCC grade sodium chloride in 50 % (v/v) ethanol/water and the eluent retained. Nitrogen gas is blown at room temperature over a surface of the eluent to remove ethanol and reduce the eluent to 1/3 of its original volume. The reduced volume eluent is then filtered through a 0.2 pm poly ethersulfone filter and then decolored by passing through a 3 kDa molecular weight cutoff membrane. The decolored permeate is retained and desalted by passing through a nanofiltration membrane. The desalted permeate is then freeze-dried to obtain the sensory modifier. This process is also suitable to obtain sensory ⁷ modifier from stevia biomass and can be adapted to obtain sensory ⁷ modifier from other botanical sources for example those described above. Another exemplary process may be the process outlined in Example 3 of PCT Application No. W02020/210161, published October 15, 2020, which is incorporated by reference herein.

[0082] In some aspects, the sensory ⁷ modifier can be a blend of sensory ⁷ modifier isolated from more than one botanical source.

[0083] Some compounds can adversely impact flavor or aroma of a whole grain composition, or beverage or food product prepared therefrom. Certain sensory modifiers, such as those prepared from plant extract do not include one or more of the compounds shown in Table 2, or any combination thereof, above the disclosed preferred content levels. All preferred content levels are stated as weight percent on a dry weight basis. Certain commercially desirable solid (dry) sensory modifiers do not include more than the preferred level of any of the compounds listed in Table 2. For those compounds listed that are acids, the compound may be present in acid form and/or in slat form. Table 2.

[0084] In some aspects, the sensory modifier comprises less than 0.3% (wt) of mal onate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll.

[0085] The present invention can be better understood by reference to the following examples which are offered by way of illustration. The present invention is not limited to the examples given herein.

EXAMPLES

Materials and Methods

[0086] The tested sensory modifier was a mixture of monocaffeoylquinic and dicaffeoylquinic acids and salts prepared from yerba mate and having a ratio of salt fraction to acid fraction of 65:35. Table 3 lists the contents and source of various components. Table 3.

[0087] Assays were carried out to characterize the sensory attributes, e.g., bitterness, whole grain flavor, etc., of whole grain compositions and samples with various amounts of sensory modifier. Sensory attributes of the compositions were tested by a panel of individuals that are experienced in sensory testing. The experienced panelists assessed sensory attributes such as, but not limited to, bitterness, whole grain flavor, oat flavor, sweetness, and sweetness linger. Sensory attributes were scored on a scale of 0-9 with 0 indicating no sensory' attribute intensity ⁷ and 9 indicating an extreme sensory attribute intensity (i.e., 0=none, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=veiy strong, 9=extreme). In some Examples, a roundtable methodology was used to assess various flavor attributes. To test each composition, the experienced panelists dispensed approximately each sample or solution into their own mouths, dispersed the solution by moving their tongues, and individually recorded a sensory attribute scale value. Between tasting solutions, the panelists were able to cleanse their palates with water.

[0088] Assays in which a particular methodology or panel were used are noted in the individual examples below.

Example 1 - Cereal Coatings for Oat Cereal

[0089] Assays were carried out to characterize the sensory attributes of coated cereal compositions. Sensory^ attributes, for example aftertaste, sweetness linger, sweetness intensity, and oat flavor, were analyzed by a panel of two individuals using a roundtable consensus approach. Panelists were experienced in sensory testing. All panelists used the assay method described above. Coating slurries were prepared by combining all ingredients indicated in Table 4 and heating to 165 °F (73.89 °C). Oat based cereal was coated with the coating composition at a ratio of 1 part coating to 2 parts oat cereal by weight using a drum coater to tumble coat the cereal with the coating slurry. Following coating, the slurry ⁷ covered oat cereal was basked in an oven at 250 °F (121.11 °C) for 6 minutes, agitated once after 2 minutes. The sensory assay results are reported in Table 5.

Table 4.

Table 5.

Example 2 - Cereal Coatings for Oat Cereal

[0090] Assays were carried out to characterize the sensory attributes of coated cereal compositions. Sensory attributes, for example aftertaste, sweetness linger, sweetness intensity. and oat flavor, were analyzed by a panel of two individuals using a roundtable consensus approach. Panelists were experienced in sensory testing. Coated oat cereal samples were prepared as outlined in Example 1. Coated oat cereal samples were tested dry (as is) and when submerged in whole milk. For the milk samples, approximately 5g coated oat cereal was mixed with 12.5g whole milk. All panelists used the assay method described above. Sensory attributes are reported in Table 6.

[0091] Overall, addition of the sensory modifier to oat-based cereal resulted in reduced oat flavor intensity, reduced bitterness, and a delayed onset of the oat flavor.

Table 6.

Example 3 - Cereal Coatings for Corn Cereal

[0092] Assays were carried out to characterize the sensory attributes of coated cereal compositions. Sensory attributes, for example sweetness intensity and com flavor intensity', were analyzed by a panel of four individuals using a roundtable consensus approach. Panelists were experienced in sensory testing. All panelists used the assay method described above. Coating slurries were prepared by combining all ingredients indicated in Table 7 and heating to 165 °F (73.89 °C). Com based cereal (whole grain com flour, com meal, calcium carbonate, salt) was coated with the coating compositions at a ratio of 1 part coating to 2 parts com cereal by weight using a drum coater to tumble coat the cereal with the coating slurry. Following coating, the slurry covered com cereal was basked in an oven at 250 °F (121.11 °C) for 6 minute and agitated once after 2 minutes. For samples with milk, approximately 20g coated cereal was mixed with 60g skim milk. The sensory assay results are reported in Table 8. Table 7.

Table 8.

Example 4 - Brown Rice and Quinoa

[0093] Assays were carried out to characterize the sensory attributes of brown rice and quinoa compositions. Sensory attributes, for example bitterness, aftertaste, earthy flavor, quinoa flavor. nutty flavor, cardboard flavor, and saltiness, were analyzed by (i) a panel of two individuals (Table 10) and (ii) a panel of six individuals (Table 11) using a roundtable consensus approach. Panelists were experienced in sensory ⁷ testing. All panelists used the assay method described above. Brown rice and quinoa mixtures, sold under the tradename MINUTE™, were prepared by microwaving with the sensory modifier added at the level indicated in Table 9 prior to micro waving. The sensory ⁷ assay results are reported in Tables H and I.

[0094] Overall, addition of the sensory ⁷ modifier to the brow n rice and quinoa mixture resulted in reduced bitterness, reduced earthy flavor, reduced quinoa flavor, reduced nutty flavor, reduced carboard flavor, and increased saltiness.

Table 9.

Table 10.

Table 11.

Example 5 - Hot Multigrain Cereal

[0095] Assays were carried out to characterize the sensory attributes of hot instant multi grain cereal compositions. Sensory attributes, for example bitterness, aftertaste, whole grain flavor, cardboard flavor, oat flavor, and rye flavor, were analyzed by (i) a panel of two individuals (Table 13) and (ii) a panel of five individuals (Table 14) using a roundtable consensus approach. Panelists were experienced in sensory testing. All panelists used the assay method described above. Instant multigrain hot cereal (containing organic whole grain rolled oats, organic whole grain barley flakes, organic whole grain wheat flakes, organic whole grain r e flakes, organic flaxseed, organic quinoa, and sea salt), sold under the tradename BETTER OATS®, was added to a bowl with 160g of ambient temperature water and microwaved. The sensory modifier was added at the level indicated in Table 12 prior to microwaving. The sensory assay results are reported in Tables K and L.

[0096] Overall, addition of the sensory modifier to the instant multigrain hot cereal resulted in reduced bitterness, reduced cardboard aftertaste, increased oat flavor, reduced rye flavor, and reduced whole grain flavor.

Table 12.

Table 13. Table 14.

Example 6 - Instant Flavored Oatmeal

[0097] Assays were carried out to characterize the sensory attributes of flavored instant oatmeal compositions. Sensory attributes, for example bitterness, aftertaste, sweetness linger, sweetness intensity, characterizing flavor intensity, oat flavor, and nutty flavor, were analyzed by (i) a panel of two individuals (Table 16) and (ii) a panel of seven individuals (Table 17) using a roundtable consensus approach. Panelists were experienced in sensory testing. All panelists used the assay method described above. Maple and brown sugar flavored instant oatmeal, sold under the tradename QUAKER®, was prepared by heating water to 150 °F (65.5 °C), adding 160g of the heated water to 43 g of the instant oatmeal, and mixing thoroughly. Sensory modifier was added to the instant oatmeal at the level indicated in Table 15 prior to the addition of the heated water. The sensory' assay results are reported in Tables 16 and 17.

[0098] Overall, addition of the sensory’ modifier to the flavored oatmeal resulted in reduced oat flavor, reduced brown sugar flavor, reduced maple flavor, reduced starchy favor, and reduced bitterness.

Table 15. Table 16.

Table 17.

Example 7 - Whole Wheat Pancakes

[0099] Assays were carried out to characterize the sensory attributes of whole wheat pancakes. Sensory- attributes, for example wheat flavor, earthy flavor, salty taste, sweet taste, and egg flavor, were analyzed by (i) a panel of three individuals (Table 19) and (ii) a panel of four individuals (Table 20) using a roundtable consensus approach. Panelists were experienced in sensory’ testing. All panelists used the assay method described above. Whole wheat pancakes were prepared by combining 68 grams of commercially available pancake mix (containing wheat flour, sugar, powdered whole egg, nonfat milk solids, monocalcium phosphate, sodium bicarbonate, salt, and soy lecithin) with 120 grams water and stirring to form a batter. Batter was then added to preheated griddle and cooked until golden brown. Sensory modifier was added into the batter with the water prior to cooking at the level indicated in Table 18. The sensory’ assay results are reported in Tables 19 and 20.

[0100] Overall, addition of the sensory modifier to the whole wheat pancakes resulted in reduced earthy flavor, reduced wheat flavor, and reduced bran flavor relative to samples prepared without the sensory modifier. Table 18.

Table 19.

Table 20.

Example 8 - Vegan Snickerdoodle Cookie

[0101] Assays were carried out to characterize the sensory’ attributes of vegan, gluten free snickerdoodle cookies. Sensory attributes, for example cinnamon flavor, molasses flavor, ginger flavor, sweetness, bitterness, saltiness, and chalkiness, were analyzed by a panel of five individuals using a roundtable consensus approach. Panelists were experienced in sensory' testing. All panelists used the assay method described above. Vegan snickerdoodle cookies were prepared by combining 739 grams of commercially available cookie mix, sold under the tradename COCONUT WHISK™ (containing brow n rice flour, chickpea flour, cane sugar, coconut sugar, light brown sugar (sugar, molasses), tapioca flour, vanilla powder (cane sugar, vanilla bean extractives), cinnamon, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), and sea salt) with 93 grams water and 168 grams canola oil and stirring to form a batter. Twelve 50 gram scoops of batter were then added to a cookie sheet and baked at 177 °C for 14 minutes. Sensory modifier was added into the batter with the water prior to baking at the level indicated in Table 21 . The sensory assay results are reported in Table 22.

[0102] Overall, addition of the sensory modifier to the vegan snickerdoodle cookies resulted in increased molasses flavor, decreased woody flavor, increased ginger flavor, increased sweetness, decreased bitterness, and significantly decreased chalkiness. Likewise, at 100 ppm, the sensory modifier noticeably increased the cinnamon flavor of the cookies.

Table 21.

Table 22.

Example 9 - Uncoated Puffed Corn Cereal

[0103] Assays were carried out to characterize the sensory attributes of uncoated puffed com cereal. Sensory attributes, for example com flavor, bitterness, and saltiness, were analyzed by a panel of four individuals using a roundtable consensus approach. Panelists were experienced in sensory testing. All panelists used the assay method described above. Uncoated puffed com cereal was prepared by extrusion using a BAKER PERKINS™ MP24 extruder. The process included first preparing a dry mixture of 80 wt% whole grain corn flour, 19 wt% corn cones, 0.5 wt% salt, and 0.5 wt% calcium carbonate with the use of a paddle mixer. After placing the dry mix in the extruder’s feeder, water and the dry mixture were fed into the extruder to make the desired texture and shape by mixing and cooking using the thermal and mechanical energy of the extruder while the die at the exit creates a pressure differential allowing for direct expansion of the cooked extrudate. Upon exit from the extruder, the expanded pieces are then cute to the desired size and dried for storage. Sensory modifier was added into the extruder via liquid addition at the level indicated in Table 23. The sensory assay results are reported in Table 24.

[0104] Overall, addition of the sensory modifier to the uncoated puffed com cereal resulted in significantly decreased com flavor, significantly decreased bitterness, and increased saltiness.

Table 23.

Table 24.