CN106659204B - 甜味剂组合物 - Google Patents
甜味剂组合物 Download PDFInfo
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- CN106659204B CN106659204B CN201580040487.9A CN201580040487A CN106659204B CN 106659204 B CN106659204 B CN 106659204B CN 201580040487 A CN201580040487 A CN 201580040487A CN 106659204 B CN106659204 B CN 106659204B
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- essence
- phenyl
- propan
- trimethoxyphenyl
- flavor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
可食用组合物中的3‑苯基‑1‑(2,4,6‑三甲氧基苯基)丙‑1‑酮在抑制、消除或减少不期望的异味中的用途。
Description
本公开涉及掩蔽味道的化合物和包含它们的香料组合物和可食用组合物。特别地,本发明涉及3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮和组合物,其用于抑制、消除或减少可食用组合物或包含在可食用组合物中的成分的不期望的异味。
异味是食品工业中常见和耗费成本的问题。许多年来,盐、糖和香料调味品的应用有助于掩蔽异味。然而,近来相对倾向于从食品中减少或消除与保健和身心健康原因相关的基础成分如盐或糖,并且增加功能性成分和营养制品的应用,这增加了对新的掩蔽味道或调味的技术的需求。
不期望的味道或异味可能本质上存在于可食用组合物中。最常见的实例是来自蔬菜例如抱子甘蓝或花椰菜的苦味或一些食品例如橙汁或酸奶中的酸味。天然存在许多活性化合物,尽管它们引起苦味,但是具有正面的保健作用。这些化合物包括类黄酮、多酚类、肽类、矿物质或萜类。其它异味来源可能与微生物代谢物、酶降解或对可食用组合物的热或氧化效应相关。不期望的味道或异味也可能作为添加某些成分如维生素、矿物质、氨基酸、蛋白质、肽类或抗氧化剂以及糖和盐替代品的结果被引入可食用组合物。所有这些成分均可以用作添加剂,目的在于改善食品健康和安全性或因营养原因,但它们自身也可能携带不期望的味道或异味。
就糖替代品而言,它们赋予的味道可能提供与它们所替代的糖相比完全或部分不同的暂时性质、香味性质或适应行为。例如,天然和合成高强度甜味剂(HIS)的甜味与糖(甜的短链可溶性碳水化合物,包括葡萄糖、果糖、蔗糖、麦芽糖和乳糖)或称作糖替代品的高果糖玉米糖浆(HFCS)所产生的甜味相比一般是较为缓慢地起效的且期限更为长久,且这可以改变包含它们的可食用组合物的味道平衡。这可以生成不平衡的暂时性味道性质。除暂时性质不同外,高强度甜味剂一般显示出低于糖的最大响应;异味,包括苦味、金属味、清凉感、收敛感、甘草样味道和/或甜味,这种情况在反复品尝时减少。
本文所用的术语“高强度甜味剂”包括任意的合成甜味剂或天然发现的甜味剂,其可以是单独地或组合形式的粗的、提取的、纯化的或任意其它的形式。高强度甜味剂是比蔗糖甜许多倍(约30倍和以上,例如100-800倍和以上)的化合物或化合物的混合物。例如,三氯蔗糖(sucralose)的甜味是蔗糖的约600倍、环己基氨基磺酸钠(sodium cyclamate)的甜味是蔗糖约30倍、阿斯巴甜(Aspartame)的甜味是蔗糖的约160-200倍和索马甜(thaumatin)的甜味是蔗糖的约2000倍。
高强度甜味剂的另外的实例是乙酰磺胺酸钾(acesulfame potassium)、纽甜(neotame)、糖精、swingle和甜叶菊(stevia)提取物(包括酶和化学修饰的甜叶菊提取物)、一-、二-和多糖基化斯替维醇(steviol)化合物(例如莱鲍迪苷(Rebaudioside)A(下文的“Reb A”)、莱鲍迪苷B、莱鲍迪苷C、莱鲍迪苷D、莱鲍迪苷E和莱鲍迪苷F、化学和酶修饰的蛇菊苷类(steviosides)例如US2007082102中所公开的转糖基化甜味糖苷类。斯替维醇糖苷的另外的实例是莱鲍迪苷G、莱鲍迪苷X和莱鲍迪苷H和莱鲍迪苷M。
Swingle(也称作罗汉果(Luo Han Go)(LHG)提取物或罗汉果(Siraitiagrosvenorii)提取物)包含各种天然来源的萜糖苷类,特别是各种罗汉果苷类,包括罗汉果苷IV、罗汉果苷V、赛门苷(Siamenside)I和11-氧代罗汉果苷V,它们传递高强度甜味。
其中,天然甜味剂例如甜叶菊提取物作为近期倾向天然产物的趋势的结果而受到偏爱。
然而,所有高强度甜味剂都存在异味形式的不期望的余味,例如甘草样余味和/或逗留不去的甜味。在RebA的具体情况中,它采取了不期望的甘草甜味与甘草样余味的组合的形式。这种余味减少了来自期望的糖样甜味,且由此有效掩蔽可食用组合物中不期望的味道或异味是消费者认可许多可食用组合物的关键。
尽管已经进行了几种尝试以克服上述问题,但是仍然需要甚至更好的解决方式。
发明人令人惊奇地发现,向包含高强度甜味剂的可食用组合物中添加3-苯基-1-(2,4,6-三甲氧基-苯基)丙-1-酮(其结构式如下所示)产生组合物,其中所述HIS的异味明显较低乃至无法被注意到。
3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮可以通过已知方法,使用商购原料、试剂和溶剂来制备。例如,可以如如下方案中所述,通过使苯甲醛与-(2,4,6-三甲氧基苯基)乙酮在碱的存在下反应、然后还原来形成该化合物。
i):KOH/EtOH;ii):H2/Pd/C
在第一个方面,提供减少或消除与高强度甜味剂相关的异味的方法,所述方法包括将掩蔽异味量的3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮掺入包含HIS的产品中的步骤。
3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮不仅显示出特别良好的掩蔽特性,而且该化合物在水中具有远高于其它二氢查耳酮类的溶解性,这使得它特别适合用于水性介质中,例如食品和饮料。例如,1-(2-羟基-4,6-二甲氧基苯基)-3-(4-甲氧基苯基)丙-1-酮具有低于5ppm的溶解度(在室温下在水中),并且发现与式(I)的化合物相比具有明显更低的掩蔽作用,而发现式(I)的化合物可溶解至30ppm以上的程度。作为另一个实例,发现可溶解至与3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮类似程度的根皮素(3-(4-羟基苯基)-1-(2,4,6-三羟基苯基)丙-1-酮)在这些浓度下使用时无法提供掩蔽特性。
3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮可以被添加到可食用组合物中的量可以在宽限范围内改变,且特别地依赖于可食用组合物的性质、特别期望的味道改良作用以及可食用组合物中负责必须消除、抑制或减少的特别不需要的味道的成分的浓度。在本领域技术人员范围内可以充分地决定掺入可食用组合物中的化合物的适合量,视最终用途和所需的作用而定。
用于可食用组合物中的3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮的典型的非限制性浓度为5-30ppm,例如10ppm-25ppm(例如15或20ppm)。
在一个实施方案中,提供可食用组合物,其包含80-500ppm g的HIS或其混合物和10-25ppm的3-苯基-1-(2,4,6-三甲氧基-苯基)丙-1-酮。例如,可食用组合物包含2、3、4乃至5种高强度甜味剂的混合物。
在一个实施方案中,提供可食用组合物,其包含25ppm-350ppm的乙酰磺胺酸钾(例如约40-200ppm)和至多300ppm(50、100、150、200、250ppm)的第二种HIS例如阿斯巴甜或三氯蔗糖和10-25ppm的3-苯基-1-(2,4,6-三甲氧基-苯基)丙-1-酮。
在另一个实施方案中,提供可食用组合物,其包含至多250ppm的乙酰磺胺酸钾和至少另外两种HIS和10-25ppm的3-苯基-1-(2,4,6-三甲氧基-苯基)丙-1-酮。
在另一个实施方案中,提供可食用组合物,其包含50-250ppm阿斯巴甜和至少另一种HIS和10-25ppm的3-苯基-1-(2,4,6-三甲氧基-苯基)丙-1-酮。
在另一个实施方案中,提供可食用组合物,其包含80-500ppm g的HIS或其混合物、糖和10-25ppm的3-苯基-1-(2,4,6-三甲氧基-苯基)丙-1-酮。
所述化合物可以作为单一成分添加到可食用组合物中。或者,可以将其作为香料组合物的组成部分加入到可食用组合物中,所述香料组合物包含一种或多种另外的本领域公知的成分,例如载体材料、助剂、香料成分;或可以将所述化合物与高强度甜味剂组合物混合,且然后添加到食品或饮料中。
所述化合物可以以任意物理形式使用。可以以纯净的形式、储备溶液的形式、乳液的形式使用它们,或者可以以粉末形式使用它们。如果化合物以粉末形式使用,则可以通过分散蒸发法,例如喷雾干燥法生产该粉末形式,正如下文更完整地描述的。可以通过使包含3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮的液体制品进行分散蒸发工艺制备所述粉末形式。所述液体制品可以包含含有3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮的溶液、混悬液或乳液。特别地,所述液体制品可以采取上文所述的储备溶液的形式。
香料成分包括、但不限于天然香料、人造香料、香料调味品、作料等。香料成分包括合成香料油和加香香料和/或油、来源于植物、叶、花、果实等的油性树脂、精油、蒸馏物和提取物和包含上述成分的至少一种的组合。
香料油包括留兰香油、肉桂油、冬青油(水杨酸甲酯)、胡椒薄荷油、日本薄荷油、丁香油、桂花油、八角茴香油、桉叶油、百里香油、香柏叶油、肉豆蔻油、多香果、鼠尾草油、肉豆蔻、苦杏仁油和桂皮油;有用的香料包括人造、天然和合成水果香料,例如香草和柑橘油,包括柠檬、橙、白柠檬、葡萄柚、yazu、史达橘(sudachi),和水果香精,包括苹果、梨、桃、葡萄、蓝莓、草莓、覆盆子、樱桃、李子、洋李、葡萄干、可乐、瓜拉那、橙花油、菠萝、杏子、香蕉、甜瓜、杏子、ume、樱桃、覆盆子、黑莓、热带水果、芒果、山竹果、石榴、番木瓜等。
增香剂递送的另外的示例性香精包括牛奶香精、黄油香精、干酪香精、奶油香精和酸奶香精;香草香精;茶或咖啡香精例如绿茶香精、乌龙茶香精、茶香精、可可香精、巧克力香精和咖啡香精;薄荷香精例如薄荷香精、留兰香香精和日本薄荷香精;香辣香精例如阿魏香精、香旱芹香精、大茴香香精、当归属香精、小茴香香精、多香果香精、肉桂香精、黄春菊香精、芥茉香精、小豆蔻香精、葛缕子香精、小茴香子香精、丁香香精、胡椒香精、芫荽子香精、黄樟香精、香旱芹菜香精、川花椒香精、紫苏香精、杜松子香精、姜香精、八角茴芹香精、辣根香精、百里香香精、龙艾香精、莳萝子香精、辣椒香精、肉豆蔻香精、罗勒香精、马郁兰香精、迷迭香香精、月桂叶香精和绿芥末(日本辣根)香精;坚果香精例如杏仁香精、榛子香精、坚果香精、花生香精、美洲山核桃香精、阿月浑子香精和胡桃香精;酒精香精例如葡萄酒香精、威士忌酒香精、白兰地酒香精、甜酒香精、杜松子酒香精和利口酒香精;花香精;和蔬菜香精例如洋葱香精、大蒜香精、甘蓝香精、胡萝卜香精、芹菜香精、香茹香精和蕃茄香精。
在一些实施方案中,所述香料成分包括醛类和酯类,例如可以使用乙酸肉桂酯、肉桂醛、柠檬醛二乙缩醛、乙酸二氢香芹酯、丁子香酚49甲酸酯、对-甲基茴香醇(amisol)等。醛香料的另外的实例包括乙醛(苹果)、苯甲醛(樱桃,杏仁)、茴香醛(甘草,大茴香)、肉桂醛(肉桂)、柠檬醛即α-柠檬醛(柠檬,白柠檬)、橙花醛即β-柠檬醛(柠檬,白柠檬)、癸醛(橙,柠檬)、乙基香草醛(香草,奶油)、天芥菜即胡椒醛(香草,奶油)、香草醛(香草,奶油)、α-戊基肉桂醛(辛香水果香精)、丁醛(黄油,干酪)、戊醛(黄油,干酪)、香茅醛(改性剂,许多类型)、癸醛(柑橘类水果)、醛C-8(柑橘类水果)、醛C-9(柑橘类水果)、醛C-12(柑橘类水果)、2-乙基丁醛(浆果类)、己烯醛即反式-2(浆果类)、甲苯醛(樱桃,杏仁)、藜芦醛(香草)、2,6-二甲基-5-庚烯醛即甜瓜醛(甜瓜)、2,6-二甲基辛醛(青香果实)和2-十二碳烯醛(柑橘,橘子)等。
其它香料成分的另外的实例可以在National Academy of Sciences的“Chemicals Used in Food Processing”,1274版,63-258页中找到。
香料成分还可以包括咸味促味剂、鲜味促味剂和风味香料化合物。非限制性实例包括:NaCl、KCl、MSG、鸟苷一磷酸(GMP)、肌苷一磷酸(IMP),核糖核苷酸类例如肌苷酸二钠、鸟苷酸二钠、N-(2-羟乙基)-乳酰胺、N-乳酰基-GMP、N-乳酰基酪胺、γ氨基丁酸、烯丙半胱氨酸、1-(2-羟基-4-甲氧基l苯基)-3-(吡啶-2-基)丙-1-酮、精氨酸、氯化钾、氯化铵、琥珀酸、N-(2-甲氧基-4-甲基苄基)-N'-(2-(吡啶-2-基)乙基)草酰胺、N-(庚烷-4-基)苯并(D)(1,3)间二氧杂环戊烯-5-甲酰胺、N-(2,4-二甲氧基苄基)-N'-(2-(吡啶-2-基)乙基)草酰胺、N-(2-甲氧基-4-甲基苄基)-N'-2(2-(5-甲基吡啶-2-基)乙基)草酰胺、环丙基-E,Z-2,6-壬二烯酰胺。
载体材料可以用于本发明的组合物,以便将3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮单独地或包含该化合物的组合物包封或俘获在基质中。载体材料的作用可以仅在于加工助剂或填充剂的作用,或可以用于屏蔽或防止其它成分受到湿气或氧或任意其它攻击性介质的影响。载体材料还可以在消费时作为控制可食用产品中俘获的成分释放的用品起作用。
载体材料可以包括单糖、二糖或三糖、天然或改性淀粉、水胶体、纤维素衍生物、聚醋酸乙烯酯、聚乙烯醇、蛋白质或果胶。具体的载体材料的实例包括蔗糖、葡萄糖、乳糖、左旋糖、果糖、麦芽糖、核糖、右旋糖、异麦芽酮糖醇(isomalt)、山梨糖醇、甘露糖醇、木糖醇、乳糖醇、麦芽糖醇、戊糖醇(pentatol)、***糖、戊糖、木糖、半乳糖、麦芽糖糊精、糊精、化学修饰的淀粉、氢化淀粉水解物、琥珀酰化或水解淀粉、琼脂、角叉菜胶、***树胶、金合欢树胶(gum accacia)、黄蓍胶、藻酸盐、甲基纤维素、羧甲基纤维素、羟乙基纤维素、羟丙基甲基纤维素、其衍生物和混合物。当然,本领域技术人员可以理解,所引述的材料作为实例并入本文且不解释为限制本发明。
所谓“香味助剂”是指能够将额外添加的有益性例如颜色、耐光性、化学稳定剂等赋予给本发明组合物的成分。适合的助剂包括溶剂(包括水、醇、乙醇、三醋精、油、脂肪、植物油和miglyol)、粘合剂、稀释剂、崩解剂、润滑剂、着色剂、防腐剂、抗氧化剂、乳化剂、稳定剂、消结块剂等。
在一个具体的实施方案中,所述香料组合物包含抗氧化剂。所述抗氧化剂可以包括维生素C、维生素E、迷迭香提取物、叔丁基对甲氧酚、丁羟茴醚(BHA)和丁羟甲苯(BHT)。
适合于香料组合物的这种载体材料或助剂的另外的实例可以在例如”Perfumeand Flavour Materials of Natural Origin”,S.Arctander,Ed.,Elizabeth,N.J.,1960;“Perfume and Flavour Chemicals”,S.Arctander,Ed.,第I&II卷,Allured PublishingCorporation,Carol Stream,USA,1994;“Flavourings”,E.Ziegler和H.Ziegler(ed.),Wiley-VCH Weinheim,1998;和“CTFA Cosmetic Ingredient Handbook”,J.M.Nikitakis(ed.),第1版,The Cosmetic,Toiletry and Fragrance Association,Inc.,Washington,1988中找到。
香料组合物的其它适合的和期望的成分描述在标准教科书例如“Handbook ofIndustrial Chemical Additives”,ed.M.和I.Ash,第2版(Synapse2000)中。
3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮可以用于任意种类的消费品。这类消费品的非限制性实例包括:
-湿/液体汤,与浓度或容器无关,包括冷冻汤。就本定义的目的而言,是指由肉、家禽、鱼、蔬菜、谷物、水果和其它成分制备的以液体形式煮熟的食品,其可以包括这些成分的一些或所有的可见的片。它可以是澄清的(作为肉汤)或浓稠的(作为杂烩)、平滑的、果泥样的或大块的、即时可用的、半浓稠的或浓稠的,且可以以热的或冷的形式、作为第一道菜或作为膳食的主菜或作为在膳食的零食之间使用(啜饮,如饮料)。汤可以用作制备其它膳食成分的成分,且可以从肉汤(清炖肉汤)到调味品(基于奶油或干酪的汤)。
-脱水的和烹调食品,包括烹调辅助产品,例如:粉末、颗粒、糊状物、浓缩液体产品,包括浓肉汤、压制成丁、片或粉末或颗粒形式的肉汤和肉汤样产品,它们作为成品单独地销售或作为产品、调味品和配方混合物内的成分销售(与技术无关);
-膳食溶液产品,例如:脱水和冷冻干燥的汤,包括汤粉混合物、脱水的速溶汤粉、脱水的即可烹调的汤、立即可食用的盘装食品的脱水的或常温制品、膳食和单份主菜包括生面团、马铃薯和稻米盘装食品。
-膳食装饰产品,例如:调味品、浸以生菜调味品、色拉调味汁、色拉打顶物、调味液、拌粉、面拖混合料、耐储存糊状食品、烤肉用调味料、液体配方混合物、浓缩物、调味品或调味品混合物包括色拉用配方混合物,它们作为成品或作为产品内成分销售,无论是脱水的、液体的还是冷冻的。
-饮料,包括饮料混合物和浓缩物,包括、但不限于酒精和非酒精立即可饮和干粉饮料、碳酸和非碳酸饮料,例如苏打水、果汁或蔬菜汁、酒精和非酒精饮料。
-糖食产品,例如蛋糕、饼干、派、糖果、口香糖、明胶剂、冰淇淋、冰冻果子露、布丁、果酱、果冻、色拉调味汁和其它调味品、谷物和其它早餐食品、水果罐头和水果调味料等。
-牛奶、干酪、酸奶和其它乳制品。
本公开进一步参照下列非限制性实施例描述。
实施例1-3:对包含高强度甜味剂的未加香的饮料的测试
制备下列水溶液(以ppm给出浓度):
已经要求一组经过训练的小组人员描述样品对(1A和B、2A和B、3A和B),集中于已知来自甜味剂的甘草味和逗留不去的甜味异味,采取双盲的方式呈现。结果如下所述。
大部分小组人员偏好样品1-B。他们描述样品1-B与1-A相比具有更少的金属味,和更少的逗留不去的甜味异味。还观察到甘草味道减少且酸的感觉减少。
大部分小组人员偏好样品2-B。他们描述样品2-B与2-A相比具有具有更少的逗留不去的甜味异味。还观察到甘草味道减少。
大部分小组人员偏好样品3-B。他们描述样品3-B与3-A相比具有具有更少的逗留不去的甜味异味。还观察到甘草味道减少。
实施例4-5:包含高强度甜味剂的草莓加香的酸奶
制备下列0%的脂肪酸奶(以ppm给出浓度):
已经要求一组经过训练的小组人员描述样品对(4A和B以及5A和B),集中于已知来自甜味剂的甘草味和逗留不去的甜味异味,采取双盲的方式呈现。结果如下所述。
大部分小组人员偏好样品4-B。他们描述样品4-B与4-A相比具有更少的逗留不去的甜味和甘草味。还观察到涩味和甜味减少且草莓的影响得到适度抑制。
大部分小组人员偏好样品5-B。他们描述样品5-B与5-A相比具有更少的逗留不去的甜味和甘草味。还观察到涩味减少、甜味减少且苦味减少。草莓影响得到适度抑制。
Claims (6)
1.减少或消除可感觉到的与使用高强度甜味剂相关的异味的方法,包括向包含高强度甜味剂的产品中掺入掩蔽异味量的3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮的步骤。
2.权利要求1的方法,其中掺入到所述产品中的3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮的量为5-30ppm。
3.可食用组合物,包含高强度甜味剂和掩蔽异味的3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮部分。
4.权利要求3的可食用组合物,其中所述高强度甜味剂选自三氯蔗糖、环己基氨基磺酸钠、阿斯巴甜、索马甜、乙酰磺胺酸钾、纽甜、糖精、swingle提取物、甜叶菊提取物、一糖基化斯替维醇化合物、二糖基化斯替维醇化合物和多糖基化斯替维醇化合物、化学修饰的蛇菊苷类、酶修饰的蛇菊苷类或其混合物。
5.权利要求3的可食用组合物,其中3-苯基-1-(2,4,6-三甲氧基苯基)丙-1-酮的量为5-30ppm。
6.权利要求3、权利要求4或权利要求5的可食用组合物,还包含糖。
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