A METHOD OF ALTERING AND IMPROVING TASTE CHARACTERISTICS OF EDIBLE CONSUMABLES WITH MONOMERIC OR OLIGOMERIC POLYPHENOLIC COMPOUNDS

摘要

This invention is directed to a method of modifying or altering the taste and/or flavor characteristics, such as aromatics, blendedness, creaminess, mouthfeel, fullness, saltiness, sourness, bitterness, onset of initial flavor perception or alcohol perception, of edible consumables, especially brown foods, dairy products, citrus, alcoholic beverages, dietetic foods, low fat foods and fat-free foods, by incorporating in such foods or beverages an effective amount of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.