WO2006003107A1

WO2006003107A1 - Use of malic acid glucosides as flavouring substances

Info

Publication number: WO2006003107A1
Application number: PCT/EP2005/052933
Authority: WO
Inventors: Jakob Ley; Günter Kindel; Gerhard Krammer; Sabine Widder; Wilhelm Pickenhagen; Nina Rotzoll; Thomas Hofmann; Andreas Dunkel
Original assignee: Symrise Gmbh & Co. Kg
Priority date: 2004-06-30
Filing date: 2005-06-23
Publication date: 2006-01-12
Also published as: DE102004031588A1

Abstract

The invention relates to the use of a malic acid glucoside [2-(glucosyl)-butane-1,4-diacid] or of a physiologically acceptable salt of a malic acid glucoside as flavouring substance, in particular as umami flavouring substance and taste intensifier.

Description

Symrise GmbH & Co. KG Mühlenfeldstrasse 1, 37603 Holzminden

Use of malic acid glucosides as flavorings

The invention relates to the use of malic acid glucosides as flavoring substances, in particular in nutrition, oral hygiene or for pleasure or oral pharmaceutical preparations. Furthermore, the invention relates to corresponding preparations. The term "flavoring" also includes taste modulating substances and flavorings.

The taste perceived in the mouth and preferably with the tongue is distinguished in five basic directions: sweet, bitter, salty, sour and umami. Umami is a term borrowed from the Japanese and is usually described spicy with the term. Substances which show umami taste are above all the various sodium salts of L-glutamic acid, but in particular monosodium glutamate, some other amino acids such as L-aspartic acid, nucleotides such as inosine monophosphate and some peptides.

However, the widely used monosodium glutamate leads to the so-called China Restaurant Syndrome, a hypersensitivity reaction of some consumers to amino acids. Monosodium glutamate and Other umami-tasting substances are also often referred to as flavor-modulating substances, in particular taste-enhancing substances, since they can enhance and round off the entire flavor and aroma profile of food or beverages and similar products.

So far, only nucleotide and amino acid-containing umami-tasting substances have become known.

EP-A 1,356,744 describes N-acetylglycine as a compound which causes umami taste.

N- (D-Glucos-1-yl) -L-glutamic acid is described in WO 02087361 -A1 as a umami-tasting compound.

The primary object of the present invention was to provide substances which are not based on amino acids and / or nucleotides and nevertheless cause a umami taste impression, are widely applicable, occur in nature and which are therefore used as flavorings in nutrition, oral hygiene or the Enjoyment serving preparations can be used ver¬.

The invention solves the stated primary object by the use of 2- (glucosyl) -butane-1,4-diacid (hereinafter also malic acid glucoside) or a physiologically acceptable salt of 2- (glucosyl) -butane-1,4-diacid as flavoring.

Malic acid is 2-hydroxybutane-1,4-diacid and may exist as both (2S) and (2R) -isomer. Glucosides in the context of the invention are all possible D- or L-glucose configuration isomers bound to the malic acid via the 1-hydroxy group. In particular, the D-glucose configurational isomers of D-glucopyranose and D-glucofuranose are preferred. The binding of malic acid takes place via the 1-hydroxy function of D-glucose, which may be in the form of an α or β anomeric form, or as a mixture of some or all of these forms.

The malic acid glucoside is preferably used as a flavoring and component of flavoring preparations which can be used in nutrition, oral hygiene or pleasure or in oral pharmaceutical preparations.

Preferably, in the use according to the invention, a umami taste is enhanced or mediated.

The invention also relates to a method for mediating or enhancing a umami flavor in a nutrition, oral or pleasure or oral pharmaceutical preparation, the preparation comprising an effective amount of one or more malic glucosides (2- (glucosyl) - butane-1,4-diacid) or a corresponding physiologically acceptable salt. With regard to preferred embodiments of the process according to the invention, the sawed material used according to the invention applies correspondingly.

Preference is given to the use of (2S) -2- (D-glucopyranosyloxy) -butan-1, 4-diacid of the formula

or their physiologically acceptable salts (mono- or di-salt). Particularly preferred is the use of (2S) -2- (β-D-glucopyranosyloxy) -butane-1,4-diacid of the formula

or its physiologically acceptable salts.

Malic acid glucosides and their salts have been known as substances since the first synthesis by Helferrich (Liebigs Ann. Chem., Vol. 686, Jhrg. 1965, pages 206-209). However, as (2S) -2- (β-D-glucopyranosyloxy) butane-1,4-diacid, they have so far been found only once in a natural source known only as a medicinal plant (aqueous extract of the plant Synenadenium pereskiifolium , Phytochemistry, Vol. 29, Jhrg. 1990, pages 513-515). The use of an acetic acid glucoside or a corresponding

The salt as a flavoring or additive to the diet, oral hygiene or pleasure-serving oral pharmaceutical preparations is not yet described.

Surprisingly, it has now been found that the malic acid glucosides to be used according to the invention have an interesting taste with the qualities acidic and, in particular, umami and can therefore be used very well as flavorings. In addition, by adding an acetic acid glucoside (or a corresponding salt), both the flavor profile and the aroma profile of the nutrition or pleasure or oral pharmaceutical preparations are enhanced and a pleasant mouthfeel is caused. In particular, mixtures of the malic acid glucosides to be used according to the invention with other umami-tasting substances, for example monosodium glutamate, are used in mixtures. synergistically enhances the umami taste (ie more than the sum), cf. See the examples below.

It is particularly advantageous that the salt flavor is synergistically enhanced in mixtures of (a) malic acid glucosides to be used according to the invention or their salts, with the proviso that not one of the sodium salts of malic acid glucosides is present, and (b) sodium chloride Reduction of the sodium chloride content in a preparation, eg.

B. in food, with the same salty taste is possible.

The lowering of the sodium salt content in foods is desirable for health reasons.

The present invention therefore also relates to the use of an acetic acid glucoside or a physiologically acceptable salt of an acetic acid glucoside for enhancing a salty taste caused by sodium chloride in a preparation.

The malic acid glucosides can be used as physiologically acceptable salts in the mono- or dicarboxylate form, with physiologically acceptable cations as counterions.

The cations used may be the singly positively charged cations of the first main group and subgroup, ammonium, trialkylammonium, the divalent charged cations of the second main group and subgroup and the trivalent cations of the third main group and subgroup, preferably Na ⁺ , K ⁺ , NH ₄ ⁺ , Ca ²⁺ , Mg ²⁺ , Al ³⁺ and Zn ²⁺ .

Of course, the various forms of malic acid glucosides may each be used alone or as mixtures.

In a particularly preferred embodiment of the invention, the malic acid glucosides or their physiologically acceptable salts are dispersed in granules. combination with other flavorings (including flavorings) to obtain flavorings.

Particularly preferred is the combination of malic acid glucosides or their physiologically acceptable salts with other umami flavoring agents such as e.g. Sodium salts of glutamic acid or inosine monophosphate. The concentration of these other substances causing a umami taste can then be reduced compared to comparative compositions with the same umami taste.

The present invention also relates to a dietary, oral or pleasure preparation comprising an effective amount of one or more malic glucosides or a physiologically acceptable salt thereof, wherein the preparation comprises (i) one or more further dietary supplements Oral or nourishing ingredients that are not contained in Synadeniυm pereskiifolium or in milk and / or (ii) contains one or more other substances that cause a umami taste.

The present invention also relates to an oral pharmaceutical preparation comprising an effective amount of one or more malic acid glucosides or a corresponding physiologically acceptable salt, the preparation comprising a pharmaceutically effective amount of one or more ingredients not found in either Synadenium pereskiifolium or milk are included.

The preparation is preferably in the form of a semi-finished product and also comprises: one or more (a) further flavorings and, if appropriate, one or more (b) excipients, (c) diluents, (d) solvents and / or (e) dispersant. The preparation is preferably a fragrance, flavor or taste composition or a seasoning mixture.

Nutritional or oral pharmaceutical preparations containing nourishment, oral hygiene or pleasure generally contain from 0.000001% by weight to 10% by weight, preferably from 0.00001 to 10% by weight, but in particular 0 , 0001 wt .-% to 1 wt .-%, based on the total weight of the preparation, of one or more malic acid glucosides or their physiologically acceptable salts. Further customary active substances, basic substances, auxiliaries and additives for foodstuffs, oral care or stimulants or oral pharmaceutical preparations can be obtained in quantities of 5 to 99.999999% by weight, preferably 10 to 80% by weight be included on the total weight of the preparation. Furthermore, the preparations may comprise water in an amount of up to 99.999999% by weight, preferably 5 to 80% by weight, based on the total weight of the preparation.

For the purposes of the invention, nutrition or pleasure-serving preparations are, for example, baked goods (eg bread, dry biscuits, cakes, other pastries), confectionery (for example chocolates, chocolate bar products, other bar products, fruit gums, hard and soft caramels, chewing gum), alcoholic or non-alcoholic beverages (eg coffee, tea, wine, wine-based beverages, beer, beer-based drinks, liqueurs, brandies, brandies, lemonades, isotonic drinks, refreshments, nectars, fruit and vegetable juices, fruit or vegetable juice) preparations), instant drinks (eg instant cocoa drinks, instant tea drinks, instant coffee drinks), meat products (eg ham, fresh sausage or raw sausage preparations, spiced or marinated fresh or salted meat products), eggs or egg products (dry egg , Egg whites, egg yolk), cereal products (eg breakfast cereals, muesli bars, pre-cooked ready-made rice products), dairy products (eg milk drink e, milk ice cream, yoghurt, kefir, cream cheese, soft cheese, hard cheese, dried milk powder, whey, butter, butter milk), fruit preparations (eg jams, fruit ice cream, fruit sauces, Fruit fillings), vegetable preparations (eg ketchup, sauces, dry vegetables, frozen vegetables, pre-cooked vegetables, cooked vegetables), snack foods (eg baked or fried potato chips or potato dough products, corn or peanut based extrudates), products based on fat and oil or Emulsions thereof (eg mayonnaise, remoulade, dressings), other prepared meals and soups (eg dry soups, instant soups, pre-gassed soups), spices, seasoning mixtures and especially seasoning seasonings, which are used, for example, in the snack sector. The preparations according to the invention can also be used as semi-finished goods for the production of further preparations for nutrition or enjoyment. The preparations according to the invention can also be used in the form of capsules, tablets (non-coated and coated tablets, eg enteric coatings), dragees, granules, pellets, solid mixtures, dispersions in liquid phases, as emulsions, as powders, as solutions, be present as pastes or as other swallowable or chewable preparations as a dietary supplement.

Preferred sprinkling seasonings according to the invention contain e.g. synthetic, natural or nature-identical flavorings and carriers such as e.g. Maltodextrin, salts, e.g. Table salt, spices such as e.g. Peppers and peppers, sugar sweeteners, e.g. Saccharin and other flavor enhancers such as e.g. Monosodium glutamate and / or inosine monophosphate.

Oral pharmaceutical preparations according to the invention are preparations which, for example, are in the form of capsules, tablets (uncoated and coated tablets, eg enteric coatings), dragees, granules, pellets, solid mixtures, dispersions in liquid phases, as emulsions, as powders , as solutions, as pastes or as other swallowable or chewable preparations and are used as prescription, pharmacy or other medicines or as food supplements. Preparations according to the invention can also be used as nutritional supplements in the form of capsules, tablets (non-coated and coated tablets, eg enteric coatings), dragees, granules, pellets, solid mixtures, dispersions in liquid phases, as emulsions, as powders, as solutions , as pastes or as other swallowable or chewable preparations.

Preparations according to the invention for oral hygiene are in particular dentifrices such as toothpastes, tooth gels, toothpowder, mouthwashes, oral sprays, flavored films or gels, wipers for cleaning the oral cavity, dental floss or chewing gum and other oral care products.

Chewing gums containing the malic acid glucosides to be used in accordance with the invention generally consist of a chewing gum base, i. a chewing gum that becomes plastic during chewing, sugars of various types, sugar substitutes, sweeteners, sugar alcohols, humectants, thickeners, emulsifiers, flavors and stabilizers.

The preparations according to the invention which comprise one or more malus glucosides can be prepared by mixing the malic acid glucoside (s) as a substance, as a solution or in the form of a mixture with a solid or liquid carrier into one of the diets, oral hygiene or incorporated into the benefit or oral pharmaceutical base preparation. Advantageously, preparations according to the invention which are present as a solution can also be converted into a solid preparation by spray drying. To produce preparations according to the invention, the malic acid glucosides and optionally other constituents of the preparation according to the invention can first be prepared in emulsions, in liposomes, for example starting from phosphatidylcholine, in microspheres, in nanospheres or else in capsules, granules or extrudates of a matrix suitable for food and semi-luxury products, for example starch, starch derivatives, cellulose or cellulose derivatives (eg hydroxypropylcellulose), other polysaccharides (eg alginate), natural fats, natural waxes (eg beeswax, carnauba wax) or of proteins, For example, gelatin, incorporated. In a further preferred preparation process, the malic acid glucosides are first complexed with one or more suitable complexing agents, for example cyclodextrins or cyclodextrin derivatives, preferably β-cyclodextrin, and used in this complexed form.

Particular preference is given to a preparation according to the invention in which the matrix is chosen such that the malic acid glucosides are released from the matrix with a delay, so that a long-lasting flavor effect is obtained.

As other constituents for the preparations according to the invention, which serve nutrition or pleasure, it is possible to use further customary basic, auxiliary and additive substances for foodstuffs or beverages, for example water, mixtures of fresh or processed, vegetable or animal raw materials or raw materials (Eg, raw, roasted, dried, fermented, smoked and / or cooked meat, egg, bone, cartilage, fish, crustacean and shellfish, vegetables, fruits, herbs, nuts, vegetable or fruit juices or pastes or their mixtures), digestible or non-digestible carbohydrates (eg sucrose, maltose, fructose, glucose, dextrins, amylose, amylopectin, inulin, xylans, cellulose), sugar alcohols (eg sorbitol, mannitol, xylitol), natural or hydrogenated fats (eg Tallow, lard, palm fat, coconut fat, hydrogenated vegetable fat), fatty oils (eg sunflower oil, peanut oil, corn oil, thistle oil, olive oil, walnut oil, fish oil, soybean oil, sesame oil), Fatty acids or their salts (eg, potassium stearate, potassium palmitate), proteinogenic or non-proteinogenic amino acids and related compounds (eg taurine, creatine, creatinine), peptides, native or processed proteins (eg gelatin), enzymes (eg Pep - tidases, glucosidases, lipases), nucleic acids, nucleotides (inositol tolphosphate), taste-modulating substances (eg sodium glutamate, 2-phenoxypropionic acid, hydroxyflavanones according to EP 1,258,200), emulsifiers (eg lecithins, diacylglycerols), stabilizers (eg carageenan, alginate, locust bean gum, guar gum), preservatives (eg benzoic acid, sorbic acid) , Antioxidants (eg tocopherol or its derivatives, ascorbic acid or derivatives thereof), chelators (eg citric acid), organic or inorganic acidulants (eg malic acid, acetic acid, citric acid, tartaric acid, phosphoric acid), bitter substances (eg quinine, caffeine, limonin), Sweeteners (eg saccharin, cyclamate, aspartame, neotame, neohesperidin hydrochalkone, tagatose, sucralose), mineral salts (eg sodium chloride, potassium chloride, magnesium chloride, sodium phosphates), substances which prevent enzymatic browning (eg sulfite, ascorbic acid), essential oils, plant extracts, natural or synthetic dyes or color pigments (eg carotenoids, flavonoids, A anthocyanins, chlorophyll and their derivatives), spices, as well as fragrances, synthetic, natural or nature-identical flavorings and flavorings.

As other constituents of the oral pharmaceutical preparations according to the invention, it is possible to use all other active substances, basic substances, auxiliaries and additives for oral pharmaceutical preparations. The active substances, basic substances, auxiliaries and additives can be converted into the oral administration forms in a manner known per se. This is done using inert, non-toxic, pharmaceutically suitable auxiliaries. These include u.a. Carriers (eg microcrystalline celluloses), solvents (eg liquid polyethylene glycols), emulsifiers (eg sodium dodecylsulfate), dispersants (eg polyvinylpyrrolidone), synthetic and natural biopolymers (eg albumin), stabilizers (eg antioxidants like ascorbic acid), dyes (eg inorganic pigments such as iron oxides) or odor remedies and taste corrigents.

Preparations according to the invention preferably also contain an aroma composition in order to round off and refine the taste and / or smell of the preparation. Suitable flavor compositions included For example, synthetic, natural or nature-identical flavorings and fragrances.

A further aspect of the invention relates to the use of the preparations according to the invention as semi-finished goods, in particular with the aim of aromatizing finished goods manufactured from the semi-finished goods.

The preparations according to the invention which are present as semi-finished goods generally contain from 0.0001% by weight to 95% by weight, preferably from 0.001 to 80% by weight, but preferably from 0.01% by weight to 50% by weight. %, based on the total weight of the preparation, malic acid glucosides or their physiologically acceptable salts. In addition, they comprise one or more other flavoring and flavoring agents and optionally - as mentioned - carriers and / or auxiliaries and / or solvents or the like.

In particular, ready-to-use preparations according to the invention for the aromatization of finished goods which contain the apple acid glucosides to be used according to the invention and at least one further nachJmami-tasting material, preferably monosodium glutamate and / or inosine monophosphate, are preferred as semi-finished goods.

Likewise preferred as semi-finished products are inventive compounds for the flavoring of finished goods, which contain the acetic acid glucosides and common salt to be used according to the invention and optionally also excipients and / or adjuvants.

Further aspects of the present invention will become apparent from the following examples and the appended claims. Examples

The following examples serve to illustrate the invention and to describe preferred embodiments.

Example 1: Synthesis of (2S) -2- (β-D-glucopyranosyloxy) -butane-1,4-diacid

A suspension of silver triflate (2.5 g, 9.8 mmol) in 1,2-dichloroethane (80 ml) was stirred at room temperature for 15 minutes with exclusion of light. After addition of molecular sieve (0.4 nm pore size, 9 g) was cooled to -15 ⁰ C. 2,3,4,6-tetra-O-acetyl-α-D-glucopyranosylbromide (4.1 g, 9.8 mmol) and (2S) -2-hydroxybutane-1,4-diacid dimethyl ester (0.8 g, 4.8 mmol) were added and the mixture stirred for 15 min at -15 ⁰ C. Then 2,6-di-tert-butyl-4-methylpyridine (2.0 g, 9.8 mmol) was added, the cooling bath removed and stirred at room temperature for a further 14 h. The greenish gray precipitate was filtered off and the yellow filtrate concentrated in vacuo to 25 ml. The product was eluted on silica gel with the eluents toluene and then toluene / ethyl acetate 1: 1 (v / v). Sampling gave 4.33 g (8.8 mmol) of a yellow oil.

The yellow oil was dissolved in acetone (50 ml), cooled to 0 ^° C., admixed with a barium hydroxide solution (250 ml, 0.25 mol / l) and shaken for a few minutes. The solution was allowed to stand at 0 ° C. for 1 h and then admixed with a further 250 ml of barium hydroxide solution. After acidification with dilute hydrochloric acid (3 mol / l, 35 ml), the cold, slightly turbid solution was filtered. The filtrate was added with 500 ml of absolute ethanol to precipitate the (2S) -2- (β-D-glucopyranosyloxy) -butane-1,4-diacid barium salt; after 12 h storage at 0 ° C, the precipitate was filtered.

An SPE cartridge with weak acid cation exchanger (3 g resin, eg Varian Mega Bond Elut CBA) was mixed with dilute formic acid (10 ml, 1 g / 100 g) and then washed neutral with water (25 ml). 0.3 g of the barium salt was dissolved in 10 ml of water and added to the cartridge, the cation exchanger rinsed with water (10 ml) and the eluates combined. The separation of the barium ions was tested with dilute sulfuric acid. From the eluates, (2S) -2- (β-D-glucopyranosyloxy) -butane-1,4-diacid could be obtained by lyophilization.

Example 2: Sensory profile of (2S) -2- (β-D-glucopyranosyloxy) -butane-1,4-diacid

All sensory examinations were performed with trained experts. (A) an aqueous solution containing 20 mmol / l (2S) -2- (β-D-glucopyranosyloxy) -butan-1 _] 4-diacid, (b) an aqueous solution containing 20 mmol / l (2S) - 2- (β-D-glucopyranosyloxy) -butane-1,4-diacid and 20 mmol / l ammonium hydroxide and (c) an aqueous solution containing 20 mmol / l Monosatriumglutamtalösung prepared and these 3 solutions (a) - (c) based on Taste qualities and intensities as well as the aftertaste (compare Figure 1). The rating was based on a scale of 0 (not noticeable) - 5 (strong).

Fig. 1: Sensory profile of a solution of 20 mmol / l (2S) -2- (β-D-glucopyranosyloxy) -butane-1,4-diacid (a) compared to a solution of the monoammonium salt of (2S) -2 - (β-D-glucopyranosyloxy) -butan-1, 4-diacid (b) and to a 20 mmol / l monosodium glutamate solution (c).

In contrast to the monoammonium salt (b), there is no salty note on pure (2S) -2- (β-D-glucopyranosyloxy) butane-1,4-diacid (a); The ammonium salt also tastes less acidic, but is stronger in the U-mami taste.

Example 3 Combination of Sodium Chloride with (2S) -2- (β-D-

Glucopyranosyloxy) -butan-1,4-diacid to enhance the salt taste

First, a solution (a) containing only (2S) -2- (β-D-glucopyranosyloxy) -butane-1,4-diacid (20 mmol / l) was tasted, then a sodium chloride solution (20 mmol / l) was added. l) (d) and finally a mixture of both solutions

(10 mmol / l each in the mixture) (e) (see Figure 2). The rating was based on a scale of 0 (not noticeable) - 5 (strong).

Fig. 2: Sensory comparison of a 20 mmol / l (2S) -2- (ß-D-glucopyranosyloxy) -butane-1,4-diacid solution (a) and a 20 mmol / l NaCl solution (d) and their 1: 1 mixture (e) (final concentration of 10 mmol / l).

The equimolar mixture between (2S) -2- (.beta.-D-glucopyranosyloxy) -butane-1, 4-diacid and sodium chloride (solution e) shows a pronounced synergistic salt-enhancing effect.

Example 4 Combination of Monosodium Glutamate with (2S) -2- (β-)

D-glucopyranosyloxy) -butane-1,4-diacid

First, a solution containing only (2S) -2- (β-D-glucopyranosyloxy) butane-1,4-diacid (a) (20 mmol / l) was then tasted, then a monosodium glutamate solution (c). (20 mmol / l) and finally a mixture of both

Solutions (f) (10 mmol / l each in the mixture) (see Figure 3). The rating was based on a scale of 0 (not noticeable) - 5 (strong).

Fig. 3: Sensory comparison of a 20 mmol / l (2S) -2- (ß-D-glucopyranosyloxy) -butan-1,4-diacid (a) and a 20 mmol / l mononatrium glutamate solution (c) as well as their 1: 1 mixture (f) (final concentration of 10 mmol / l).

The equimolar mixture (f) of (2S) -2- (β-D-glucopyranosyloxy) -butan-1, 4-diacid and monosodium glutamate shows a pronounced synergistic umami-enhancing effect.

Application Example 1: Dry Soup Type Chicken Tika Masala

The ingredients are mixed until homogeneous. For preparation as a soup, 64 g of the mixture are stirred into 1000 ml of drinking water and boiled, then allowed to simmem for 10 min with occasional stirring. Example 2: Saline reduced Aufstreuwürze

The ingredients of Part A are mixed until homogeneous. The fat from part B is melted and added to the powder mixture of part A. Once the fat has been absorbed by the mass, the powder is stored in the freezer for 3 hours and the product is spread through a sieve. Application Example 3: Sodium chloride-reduced "common salt"

An equimolar mixture of sodium chloride and (2S) -2- (β-D-glucopyranosyloxy) -butane-1,4-diacid (together 25% by weight) is mixed with a water-soluble and tasteless carrier (maltodextrin, 74% by weight). ) and an anti-caking agent (calcium phosphate, 1% by weight).

Claims

claims:

1. Use of 2- (glucosyl) -butane-1, 4-diacid or a physiologically acceptable salt of 2- (glucosyl) -butane-1, 4-diacid as Ge tastes.

2. Use according to claim 1 for imparting or enhancing ei¬ nes umami taste.

3. Use according to claim 1 or 2 in a diet, oral care or pleasure or serving oral pharmaceutical preparation.

4. A method of mediating or enhancing a umami taste in a nutritional, oral or pleasure or oral pharmaceutical preparation, the preparation comprising an effective amount of one or more 2- (glucosyl) -butane-1,4-diacids or a corresponding physiologically acceptable salt.

5. Use or process according to any one of claims 1 to 4, wherein the 2- (glucosyl) -butane-1, 4-diacid a (2S) -2- (D-Glucopyranosyloxy) - butane-1, 4- is diacid, preferably (2S) -2- (β-D-glucopyranosyloxy) -butan-1, 4-diacid.

6. A nutrition, oral or pleasure preparation comprising an effective amount of one or more 2- (glucosyl) butane-1, 4-diacids or a corresponding physiologically acceptable salt, wherein the preparation comprises (i) one or more several other nutritional, oral or pleasure constituents which are not contained in Synadenium pereskiifolium or milk, and / or (ii) contain one or more other substances which cause umami taste.

7. An oral pharmaceutical preparation comprising an effective Men¬ ge one or more 2- (glucosyl) -butan-1 _J 4 diacids or ent speaking physiologically acceptable salt, said composition comprising a pharmaceutically effective amount of one or more ingredients, which are neither contained in Synadenium pereskiifolium nor in milk.

8. Preparation according to one of claims 6 or 7, wherein the Zuberei tion is present as a semi-finished product and further comprises: one or more (a) other flavorings and optionally one or more (b) excipients, (c) diluents, (d) solvents and / or (e) dispersants.

9. A preparation according to claim 6 or 8, wherein the preparation is a fragrance, flavor or flavor composition or a Würzmi¬ research.

10. Use of a 2- (glucosyl) -butane-1,4-diacid or a physiologically acceptable salt of a 2- (glucosyl) -butane-1, 4-diacid for Ver¬ strengthening of a caused by sodium chloride salty taste in one Preparation.