СРЕДСТВО, УСИЛИВАЮЩЕЕ СОЛЕНЫЙ ВКУС, И СПОСОБ ИЗГОТОВЛЕНИЯ, И СПОСОБ УСИЛЕНИЯ СОЛЕНОГО ВКУСА

Изобретение относится к пищевой промышленности, а именно к композиции, усиливающей соленый вкус. Композиция включает соединение, представленное любой из приведенных ниже общих формул (2)-(6) или его соль, и наполнитель:При этом Q представляет собой гетероатом, q представляет собой 0 или 1; m и n, каждый из них, представляют собой целое число от 1 до 4, и m+n представляет собой целое число от 3 до 5; m' и n', каждый из них представляют собой целое число от 1 до 3, и m'+n' представляет собой целое число от 2 до 4; и k представляет собой целое число от 0 до 3. Изобретение относится также к пищевой добавке, приправе, пищевому продукту и напитку, включающему любое из вышеуказанных соединений или их соли. Изобретение относится к пищевому продукту и напитку, включающему 10 миллионных долей или более любого из вышеуказанных соединений или их солей. Изобретение относится к способу усиления соленого вкуса пищевого продукта и напитка, включающему стадию добавления любого из вышеуказанных соединений ...

КРИСТАЛЛЫ СОЛИ НЕПРИРОДНОГО СТЕРЕОИЗОМЕРА МОНАТИНА И ИХ ПРИМЕНЕНИЕ

Изобретение относится к кристаллам аммониевой соли или соли щелочного металла неприродных стереоизомеров монатина - (2R, 4R)-стереоизомера, (2S,4R)-стереоизомера, (2R,4S)-стереоизомера или смеси неприродных (2S,4R)- и (2R,4S)-стереоизомеров монатина, которые обладают высокой степенью сладкого вкуса и могут быть использованы в качестве подсластителей. Кроме того, изобретение относится к подсластителю на основе вышеуказанных кристаллов неприродных стереоизомеров монатина и к продукту, такому как напиток или пищевой продукт, приготовленному с использованием вышеупомянутых кристаллов неприродных стереоизомеров монатина. 3 н. и 13 з.п. ф-лы, 4 табл., 52 ил.

ПРОИЗВОДНЫЕ ЛАНТИОНИНА

Изобретение относится к соединению общей формулы (I) или к его пищевой соли:, где каждый R1 и R2 независимо представляет собой атом водорода или низшую алкильную группу, содержащую от 1 до 3 углеродных атомов; А представляет собой метиленовую группу или оксигруппу; и X представляет собой алкиленовую группу, содержащую от 1 до 5 углеродных атомов, при условии, что одна из метиленовых групп, присутствующих в алкиленовой группе, может быть заменена на тиогруппу, оксигруппу, и что алкиленовая группа может быть дополнительно замещена 1-6 алкильными группами, каждая из которых содержит от 1 до 3 углеродных атомов. Изобретение также относится к пищевой композиции, обеспечивающей эффект кокуми, на основе указанного соединения и к промежуточному соединению для получения соединения формулы (I). Технический результат: получено новое соединение и композиция на его основе, которые могут найти применение в пищевой промышленности в качестве придающего кокуми средства. 4 н. и 7 з.п. ф-лы, 4 табл., 28 пр ...

СПОСОБЫ И КОМПОЗИЦИИ ДЛЯ ПРЕДМЕТОВ ПОТРЕБЛЕНИЯ

Группа изобретений относится к пищевой промышленности и биотехнологии. Копирующий мясо пищевой продукт включает по меньшей мере один выделенный и очищенный железосодержащий белок, который не выделен из животного, и указанному пищевому продукту придана форма для потребления человеком. Количество указанного белка составляет 10 вес.% или более от указанного белкового содержимого. В качестве указанного белка может быть использована соя или горох. В качестве железосодержащего белка используют гемоглобин, миоглобин, леггемоглобин, несимбиотический гемоглобин, хлорокруорин, эритрокруорин, нейроглобин, цитоглобин, протоглобин, усеченный 2/2 глобин, HbN, цианоглобин, HbO, Glb3 и цитохромы, HGbI, бактериальный гемоглобин, миоглобин инфузорий или флавогемоглобин. В качестве варианта копирующий мясо пищевой продукт содержит гемосодержащий белок, растительный белок в количестве 10 вес.% или более, сахар и серосодержащее соединение, где продукт не содержит продуктов животного происхождения. Группа изобретений ...

Пищевой ароматизатор, придающий вкус и аромат рома

Изобретение относится к пищевой промышленности. Предложен пищевой ароматизатор, придающий вкус и аромат рома, который включает ванилин, ромовый эфир, этилпропионат, этилацетат, изоамиловый спирт, этилбутират, этилформиат, диэтилацеталь ацетальдегид и неактивный компонент - растворитель, или растворитель и эмульгатор, или наполнитель, или инкапсулирующий агент, или антислеживающий агент, при следующем соотношении исходных компонентов, мас.%: ванилин - 0,1-0,8; ромовый эфир - 0,8-3,0; этилпропионат - 1,0-8,0; этилацетат - 10,0-25,0; изоамиловый спирт - 10,0-15,0; этилбутират - 5,0-20,0; этилформиат - 2,0-10,0; диэтилацеталь ацетальдегид - 0,01-0,04; неактивный компонент - до 100. При этом пищевой ароматизатор дополнительно содержит усилитель аромата, и/или модификатор аромата, и/или стабилизатор агрегатного состояния, и/или стабилизатор аромата. В качестве усилителя аромата содержит этилванилин или этилмальтол. В качестве модификатора аромата содержит, по меньшей мере, один компонент, выбранный ...

ПРОДУКТ, ПРЕДНАЗНАЧЕННЫЙ ДЛЯ ПРОГЛАТЫВАНИЯ (ВАРИАНТЫ), СПОСОБ СНИЖЕНИЯ ГОРЕЧИ В ПРОДУКТЕ, ПРЕДНАЗНАЧЕННОМ ДЛЯ ПРОГЛАТЫВАНИЯ

Использование: продукты, предназначенные для проглатывания и содержащие вещества, имеющие горький или сладкий вкус, и ингибиторы горечи и сладости. Сущность изобретения: в качестве ингибиторов продукты содержат безвкусные ингибиторы соответственно сладости и горечи. Раскрыт также способ снижения горечи в продуктах с использованием таких ингибиторов. Указаны соединения, используемые в качестве ингибиторов. 3 с. и 54 з. п. ф-лы.

ЖЕВАТЕЛЬНАЯ РЕЗИНКА И ЕЁ КОМПОЗИЦИЯ (ВАРИАНТЫ)

... 1. Композиция жевательной резинки, содержащая:а) гуммиоснову,б) вкусоароматическую добавку (ароматизатор),в) подсластитель иг) примерно от 0.01 вес. % примерно до 0.4 вес. % изопропилового эфира [(2-изопропил-5-метилциклогексанкарбонил)-амино]-уксусной кислоты (Gly-OiPr) от веса композиции жевательной резинки.2. Композиция жевательной резинки по п. 1, которая содержит примерно от 0.05% примерно до 0.3% Gly-OiPr.3. Композиция жевательной резинки по п. 1, которая содержит примерно от 0.07% примерно до 0.2% Gly-OiPr.4. Композиция жевательной резинки по п. 1, которая также содержит дополнительный физиологический охлаждающий агент.5. Композиция жевательной резинки по п. 4, в которой дополнительный физиологический охлаждающий агент выбран из группы, состоящей из ментилсукцината; ментиллактата; 3-l-ментоксипропан-1,2-диола; Ν-замещенных п-ментанкарбоксамидов; ациклических карбоксамидов; кеталей ментона глицерина, ментилглутарата, l-изопулегола, этилового эфира N-[[5-метил-2-(1-метилэтил)-циклогексил ...

СОДЕРЖАЩИЕ 1,3-ПРОПАНДИОЛ ПИЩЕВЫЕ И ПИТЬЕВЫЕ ПРОДУКТЫ И СПОСОБЫ МОДИФИКАЦИИ ВЫСВОБОЖДЕНИЯ ВКУСОВОГО ВЕЩЕСТВА С ПРИМЕНЕНИЕМ 1,3-ПРОПАНДИОЛА

... 1. Способ модификации высвобождения вкусового вещества в продукте питания или напитке, включающий получение продукта питания или напитка, содержащего 1,3-пропандиол в количестве, эффективном для обеспечения соотношения 1,3-пропандиола к придающему вкус соединению в продукте питания или напитке от приблизительно 0,005:100 до приблизительно 15:100, для модификации высвобождения придающего вкус соединения из продукта питания или напитка.2. Способ по п. 1, при котором модификация высвобождения придающего вкус соединения представляет собой подавление высвобождения придающего вкус соединения по меньшей мере на 10 %, как определено PTR-MS, по сравнению с другим идентичным продуктом питания или напитком, содержащим пропиленгликоль вместо 1,3-пропандиола в том же соотношении к придающему вкус соединению, и где процент подавления рассчитывается по формуле I:,где I представляет собой высоту пика, Z представляет собой 1,3-пропандиол и PG представляет собой пропиленгликоль.3. Способ по любому из пп.

КОМПОЗИЦИЯ, СОДЕРЖАЩАЯ МОДУЛИРУЮЩИЕ ВКУС СОЕДИНЕНИЯ, ИХ ПРИМЕНЕНИЕ И ПИЩЕВЫЕ ПРОДУКТЫ, СОДЕРЖАЩИЕ ИХ

Изобретение относится к пищевой промышленности. Изобретение относится к продукту, выбранному из группы пищевых продуктов и напитков. Указанный продукт дополнительно содержит композицию, содержащую один или несколько модулирующих вкус соединений. Количество одного или более модулирующего вкус соединения в продукте составляет от 1 до 200 част./млн. Также изобретение относится к способу улучшения восприятия сладкого вкуса, соленого вкуса, вкуса умами, терпкости, слюноотделения и/или горечи в пищевых продуктах или напитках, включающий предоставление пищевого продукта или напитка и добавление вышеуказанной композиции в пищевой продукт или напиток. Изобретения направлены на обеспечение модулирования вкусового восприятия продукта, при этом сами по себе не проявляют каких-либо ощутимых вкусовых и ароматических свойств. 7 н. и 14 з.п. ф-лы, 1 ил., 2 табл., 3 пр.

АРОМАТИЗИРОВАННЫЕ ПРОДУКТЫ ПИТАНИЯ И НАПИТКИ

КОМПОЗИЦИЯ, СОДЕРЖАЩАЯ СОЕДИНЕНИЯ, МОДУЛИРУЮЩИЕ ВКУС И АРОМАТ, ИХ ПРИМЕНЕНИЕ И ПИЩЕВЫЕ ПРОДУКТЫ, СОДЕРЖАЩИЕ ИХ.

УЛУЧШАЮЩИЙ ВКУС АГЕНТ ДЛЯ ПИЩЕВЫХ ПРОДУКТОВ И НАПИТКОВ

... 1. Улучшающий вкус агент для пищевых продуктов и напитков, включающий длинноцепочечную полиненасыщенную жирную кислоту и/или ее эфир и стерол и/или его эфир. ! 2. Улучшающий вкус агент по п.1, в котором длинноцепочечная полиненасыщенная жирная кислота и/или ее эфир подвергнута окислительной обработке. ! 3. Улучшающий вкус агент по п.1 или 2, в котором длинноцепочечная полиненасыщенная жирная кислота представляет собой п-6 длинноцепочечную полиненасыщенную жирную кислоту. ! 4. Улучшающий вкус агент по п.1 или 2, в котором длинноцепочечная полиненасыщенная жирная кислота представляет собой арахидоновую кислоту. ! 5. Улучшающий вкус агент по п.1 или 2, в котором длинноцепочечная полиненасыщенная жирная кислота получена из микроорганизмов. ! 6. Способ улучшения вкуса пищевых продуктов и напитков, включающий добавление в них улучшающего вкус агента по любому из пп.1-5. ! 7. Пищевые продукты и напитки с улучшенным вкусом, полученные способом по п.6. ! 8. Применение комбинации длинноцепочечной ...

ПАСТООБРАЗНЫЙ ИЛИ ЖИДКИЙ КУЛИНАРНЫЙ ВКУСОАРОМАТИЧЕСКИЙ КОНЦЕНТРАТ

ДОСТАВКА ЧАСТИЦ ПРЕДШЕСТВЕННИКА АРОМАТИЗАТОРА

Increasing the solubility of substances (especially of aromas in aqueous compositions containing cosmetics, foods, pharmaceuticals or detergents) involves use of a lower fatty acid salt

Use of salts of lower fatty acids in increasing the water-solubility of insoluble or difficultly soluble substances is new.

Snack food seasoning

Coated Food Products

TASTE MODIFIER

PROCEDURE FOR THE PRODUCTION OF TASTE AND ODORIFEROUS SUBSTANCES DUE TO A OR SEVERAL CAROTENOIDEN AS RAW MATERIAL.

PROCEDURE FOR FIXING ACETALDEHYDE.

MERCAPTOALKOHOL CONNECTIONS AS AS TASTE MATERIALS

ARTIFICIAL SWEETENING AGENT

Foodstuff compositions

Refreshing compositions

IMPROVED CITRAL DERIVATIVES

Fat-based flavour concentrates and process for producing same

The present invention relates to a process for manufacturing a fat-based flavour concentrate obtained by a thermal reaction wherein the process comprises the step of providing a flavour precursor composition comprising at least one polyol and at least one amino compound comprising amino acids, amino acid derivatives and peptides with a dairy ingredient;followed by heating the flavour precursor composition with the dairy ingredient to generate a fat-based flavour concentrate; and cooling the fat-based flavour concentrate.

Flavor, odor, and/or colorant compositions with oleaginous microorganisms and related methods

The present invention relates to methods for producing a dried flavor, fragrance (e.g., odor), and/or color composition and products produced using the composition. The present invention also provides methods for producing a dried flavoring composition and products that include the composition. In general, the methods include the steps of: a) combining a flavorant, odorant and/or colorant with oleaginous cells to provide a mixture; and, b) drying the mixture to produce a dried composition.

Methods for the production and use of myceliated high protein food compositions

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The fungi can include ...

Food particulate

FLAVORING METHODS AND COMPOSITIONS

LARD FLAVOR CONCENTRATE

USE OF PEPTIDES FOR IMPARTING KOKUMI

Disclosed are: an agent for imparting body taste comprising a substance, which is obtained by searching for a number of variation compounds having CaSR agonistic activity and finding a substance that has an improved effect of imparting body taste, in particular, an effect of imparting body taste of the first taste-type, and high stability and can be conveniently produced at a low cost; and a composite agent for imparting body taste which comprises said substance together with another substance having CaSR agonistic activity. Specifically disclosed are: an agent for imparting body taste which comprises ?-Glu-Abu (L-?-glutamyl-L-2-aminobutyric acid); and a composite agent for imparting body taste which comprises a combination of said substance with another substance having CaSR agonistic activity.

LANTHIONINE DERIVATIVES

To search a number of variation compounds having a CaSR agonist activity in order to obtain a substance having a more excellent kokumi-imparting function, and more particularly to provide a kokumi-imparting agent, which contains the foregoing substance, and a composite kokumi-imparting agent, which likewise contain's the aforementioned substance and another substance having a CaSR agonist activity as well, in combination. a kokumi-imparting agent comprises a lanthionine derivative and a composite kokumi-imparting agent comprising the lanthionine derivative and another substance having a CaSR agonist activity.

AGENTS EDULCORANTS DERIVES DES ACIDES N-PHENYLGUANIDINOACETIQUE ET N-PHENYLETHANAMIDINO-ACETIQUE ET COMPOSITIONS CONTENANT DE TELS AGENTS EDULCORANTS

AGENTS EDULCORANTS DERIVES DES ACIDES N-PHENYLGUANIDINOACETIQUE ET N-PHENYLETHANAMIDINOACETIQUE ET COMPOSTIONS CONTENANT DE TELS AGENTS EDULCORANTS. Agents édulcorants de formule générale : dans laquelle, dans une forme de réalisation préférée, X3 et X5 sont H, CF3, CH3, ou un halogène, X4 est H, CN ou F ; dans laquelle A est N ou C ; dans laquelle R1 est, dans une forme de réalisation préférée, H ou CH3 ; dans laquelle R2 est un groupe hydrocarboné de 2 à 13 atomes de carbone, dans lequel jusqu'à 4 atomes de carbone peuvent être remplacés par des atomes d'azote, oxygène, soufre, chlore, brome et iode et jusqu'à 5 atomes d'hydrogène par des atomes de fluor ; dans laquelle, dans une forme de réalisation préférée, R3 et R4 sont H ...

FRAGRANCE MATERIALS AND PROCESS

FLAVOUR MODIFIERS

A method of modifying the flavour characteristics of flavoured ingestible preparations is disclosed which comprises incorporating into the preparation a flavour modifying amount of a compound having the capability of stimulating the cold receptors of the nervous system of the human body.

SNACK FOOD SEASONING

A topical seasoning for snack foods, the topical seasoning being in the form of an emulsion and comprising a plurality of seasoning particles as a particulate phase within a continuous oil phase, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and a shell stabilising emulsifier, and the core comprising an aqueous phase.

PASTY OR LIQUID CULINARY FLAVOR CONCENTRATE

The present invention relates to a method for making a pasty or liquid culinary flavor concentrate and a culinary flavor concentrate obtainable therefrom. Particularly, the method comprises the step of adding a crystalline salt and/or a crystalline sugar having an average particle size D50 of 150 µm or less to an aqueous composition comprising flavor compounds.

SWEET FLAVOR MODIFIER

The present invention includes compounds having structural formula (I), or pharmaceutically acceptable salts, solvate, and/or ester thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of ingestible compositions. Furthermore, the present invention provides methods for preparing the compounds.

CHEWING GUM PRODUCTS CONTAINING [(2-ISOPROPYL-5-METHYL-CYCLOHEXANECARBONYL)-AMINO]-ACETIC ACID ISOPROPYL ESTER

A chewing gum composition includes gum base, flavor, sweetening agent, and about 0.01% to about 0.4% [(2-isopropyl-5-methyl-cyclohexanecarbonyl)-amino]-acetic acid isopropyl ester (Gly-OiPr).

INGESTIBLES CONTAINING SUBSTANTIALLY TASTELESS SWEETNESS INHIBITORS AS BITTER TASTE REDUCERS OR SUBSTANTIALLY TASTELESS BITTER INHIBITORS AS SWEET TASTE REDUCERS

... 2064707 9118523 PCTABS00008 Sweetness inhibitors which are substantially tasteless have been found to be bitter taste inhibitors or blockers. Conversely, bitter taste inhibitors which are substantially tasteless have been found to be sweet taste inhibitors or blockers.

PROCESS FOR PREPARING FLAVOURINGS AND PERFUMES BASED ON ONE OR MORE CAROTENOIDS AS STARTING MATERIAL

The invention provides a process for preparing flavouring and perfume complexes by converting one or more carotenoids like carotenes, xanthophylls etc. into a reaction product with organoleptic properties in the presence of a liquid solvent or liquid suspension medium containing an oxygen-containing gas at a temperature in the 20-250.degree.C range under a pressure of not more than 400 bar. The obtained products - optionally after a complete or partial removal of the solvent or suspension medium - may be used for the direct or indirect perfuming and flavouring respectively of materials.

Procédé de préparation d'un ester dérivé du longifolène et son utilisation dans la préparation des parfums

Tobacco, food and beverages - aromatised by treatment with amides, esters, ketones and phenol derivs

The organoleptic props. of tobacco and other prods. are improved or modified by adding (i) a cpd. of formula (I): R-C(O)NHR1 (where R and R1 are 1-6 alkyl or H); (ii) cycloaliphatic esters and ketones; (iii) phenol derivs.; (iv) heterocyclic ketones of formula (II): with a double bond in the posn. of 1 of the dotted lines, where X is H or OH if the double bond is in the ring, or O if the double bond is outside the ring; R2 and R3 are lower alkyl and Z is O or S; (v) caryophyllene derivs. or (vi) epoxy-beta-ionone, 6-methyl-hepta-3,5-diene-2-one, 3-isopropylcyclopent-2-ene-1-one, octa-3,5-diene-2-one, nonane-2,5,8-trione, 2-methyl-5-(alpha-methyl-alpha-hydroxyethyl)cyclohex-2-ene-1-one, or 4-methylthiobutan-2-one. Food, fodder, drinks and pharmaceuticals may be treated, as well as tobacco. The taste of tea, coffee and lime-flower tea can be modified; the additives may be used in meat, esp. smoked meat, and cocoa.

Composition aromatisante

COMPOSITION AROMATISANTE ET SON UTILISATION.

VERFAHREN ZUR VERBESSERUNG DES AROMAS VON LEBENSMITTELN, SO AROMATISIERTE LEBENSMITTEL UND AROMATISIERUNGSMITTEL ZUR DURCHFUEHRUNG DES VERFAHRENS.

Synthetic flavour - modifying agents for coffee and other beverages and foods

Soluble coffee material containing as flavour modifying agent a cpd. selected from substituted pyrazines, substd. pyridines, subst. furans, and subst. phenols. The agents are readily synthesized and may also be added to fruit juices tea, cocoa, etc., and to cereals, flours, confections and meats. Typical cpds. are of formula (I): (where n = 0, 1 or 2; R1 = H, alkyl; acyl or furfuryl and R2 = H or CH3, but R1 is not = R2 = CH3 if n = o).

Tobacco, food and beverages - aromatised by treatment with amides, esters, ketones and phenol derivs

The organoleptic props. of tobacco and other prods. are improved or modified by adding (i) a cpd. of formula (I): R-C(O)NHR1 (where R and R1 are 1-6 alkyl or H); (ii) cycloaliphatic esters and ketones; (iii) phenol derivs.; (iv) heterocyclic ketones of formula (II): with a double bond in the posn. of 1 of the dotted lines, where X is H or OH if the double bond is in the ring, or O if the double bond is outside the ring; R2 and R3 are lower alkyl and Z is O or S; (v) caryophyllene derivs. or (vi) epoxy-beta-ionone, 6-methyl-hepta-3,5-diene-2-one, 3-isopropylcyclopent-2-ene-1-one, octa-3,5-diene-2-one, nonane-2,5,8-trione, 2-methyl-5-(alpha-methyl-alpha-hydroxyethyl)cyclohex-2-ene-1-one, or 4-methylthiobutan-2-one. Food, fodder, drinks and pharmaceuticals may be treated, as well as tobacco. The taste of tea, coffee and lime-flower tea can be modified; the additives may be used in meat, esp. smoked meat, and cocoa.

PROCEDURE FOR the PRODUCTION OF 3-HYDROXY-4H-PYRAN-4-ON-DERIVATEN.

Seasoning and/or aromatising agent

Use of iononenol compound and process for the preparation of the compound

... beta -Iononenol ester of the formula (6) is used as such or in a mixture with damascenone, 4-damascol, damascol, a phenyl C6-ketone or an adjuvant as an organoleptic modifier. The compound (6) is obtainable by oxidation of beta -ionone with peralkanoic acid.

PROCEDURE FOR the PRODUCTION OF 4,5-EPOXY-3-OXO-TETRAHYDROPYRAN-DERIVATEN.

PROCEDURE FOR THE PRODUCTION OF TASTE AND SMELL MATERIALS.

METHOD FOR PREPARING AN AROMATIC COMPOSITION INCLUDING A COMPOUND CONTAINING TWO SOLIDS HAVING ORGANOLEPTIC PROPERTIES

Compounds and methods for enhancing salty taste

TETRAHYDROPYRAN DERIVATIVES AND ANTIBACTERIAL AND ANTIFUNGAL PRODUCTS CONTAINING THE SAME

SULPHURIZE BETA-CHALCOGENE-ALCOYLES- (3-FURYL), PROCEEDED FOR THEIR MANUFACTURE AND

PERFUME COMPOSITIONS

STABILIZED AROMA-PROVIDING COMPONENTS AND FOODSTUFFS CONTAINING SAME

SPICY NOODLE SOUP SAUCE AND METHOD FOR MANUFACTURING SAME

The present invention relates to spicy noodle soup sauce and a method for manufacturing the same. The soup according to the present invention contains 20 to 24 wt% of pig bone broth, 21 to 25 wt% of red pepper seasoning, 2 to 4 wt% of oyster sauce, 2 to 4 wt% of chicken concentrate, 3 to 6 wt% of squid concentrate, 6 to 10 wt% of soy sauce, 3 to 7 wt% of refined salt, 0.5 to 1.5 wt% of oleoresin, 5 to 9 wt% of chili oil, 1 to 3 wt% of L-sodium glutamate, 0.1 to 0.5 wt% of hexane, 14 to 18 wt% of spicy noodle soup base, and 2 to 5 wt% of baby clam concentrate with respect to the total weight of the soup. According to the spicy noodle soup sauce and the method for manufacturing the same of the present invention, smoke smell is obtained by the use of the red pepper seasoning obtained by the frying of crushed garlic, chili powder, and the like, and thus a process in which materials are fried for the smoke smell can be omitted. Accordingly, a flavor resulting from cooking by direct grilling ...

Food using pork tail and manufacturing method of the same

The present invention suggests a processing method of a pork tail processed food that allows a consumer to fully enjoy the unique flavor and texture of the pork tail processed food, and a processed food. The processing method of a pork tail processed food according to the present invention comprising: cutting pork tail in the longitudinal direction of the tail; washing the cut pork tail and then boiling the same; and aging the boiled cut pork tail in seasoning.

composição flavorizante, substância moduladora de flavor, composição, uso de uma ou mais substâncias moduladoras de flavor, processo para melhorar o flavor de um gênero alimentício, uma bebida, um produto farmacêutico, um produto de tabaco e um produto para cuidado oral, e, produto

FLAVOR SYSTEM FOR NON-ANIMAL DERIVED PROTEIN CONTAINING CONSUMABLES

Aperfeiçoamento de componentes contendo aroma

Novel decanoic acid derivative and perfume composition

The present invention relates to 5-acyloxydecanoic acid ester represented by the following formula (1) which can provide the characteristic flavors such as milk feeling, fat feeling and cream feeling to drink, food and the likes, and the use of its perfume composition. [In the formula, R1 represents hydrogen and an alkyl group having carbon atoms of 1 to 4, R2 represents an alkyl group having carbon atoms of 1 to 4, excluding the case that R1 is methyl and R2 is methyl or ethyl].

Body taste improver comprising long-chain highly u

Process and composition for improving the organoleptic properties of seafood

The present application discloses a composition which, when added to seafood prior to when said seafood is cooked, improves the organoleptic properties of seafood treated with said composition. The seafood may be cooked by any conventional means of cooking seafood. Also disclosed is a process for treating seafood to improve its organoleptic properties.

Crystals of non-natural-type stereoisomer salt of monatin and use thereof

The present invention provides salt crystals of non-natural stereoisomer forms of monatin and to the use thereof.

SWEET FLAVOR MODIFIER

The present invention includes compounds having structural formula (I), or pharmaceutically acceptable salts, solvate, and/or ester thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of ingestible compositions. Furthermore, the present invention provides methods for preparing the compounds.

ACETIC ACID-CONTAINING FOOD OR DRINK

Provided is an acetic acid-containing food or drink with reduced acetic acid odor and/or reduced pungent odor (preferably both), and improved body sensation. The acetic acid-containing food or drink comprises 0.02 w/v% or more of acetic acid and at least one member selected from the group consisting of butyl propionate (component a) and isoamyl acetate (component b).

УЛУЧШИТЕЛЬ ОСНОВНОГО ВКУСА, СОДЕРЖАЩИЙ ВЫСШУЮ ДЛИННОЦЕПОЧЕЧНУЮ НЕНАСЫЩЕННУЮ ЖИРНУЮ КИСЛОТУ И/ИЛИ ЕЕ ЭФИР

Изобретение относится к пищевой промышленности. Улучшитель основного вкуса, содержащий высшую длинноцепочечную ненасыщенную жирную кислоту и/или ее эфир, и компонент, усиливающий основной вкус. Способ усиления эффективности улучшителя основного вкуса, содержащего высшую длинноцепочечную ненасыщенную жирную кислоту и/или ее эфир, предусматривает введение в усилитель основного вкуса компонента, усиливающего основной вкус. Пищевой продукт с улучшенным вкусом, содержащий улучшитель основного вкуса. Способ улучшения основного вкуса пищевого продукта, предусматривающий введение улучшителя основного вкуса. Способ улучшения основного вкуса пищевого продукта, предусматривающий раздельное введение высшей длинноцепочечной ненасыщенной жирной кислоты и/или ее эфира и компонента, усиливающего основной вкус. Изобретение позволяет получить эффект заметного улучшения основного вкуса и получить продукт с богатым и сильно выраженным вкусом. 5 н. и 8 з.п. ф-лы, 9 табл.

ВКУСОАРОМАТИЧЕСКИЕ КОМПОЗИЦИИ И СПОСОБЫ ИХ ИЗГОТОВЛЕНИЯ

Изобретение относится к вкусоароматическим композициям и способам их приготовления. Осуществляют синтетическое получение композиций для традиционного бальзамического уксуса, обычного бальзамического уксуса и сыра Пармезан путем объединения летучих и нелетучих ароматических соединений в определенных массовых соотношениях. Обеспечивается ускорение производства вкусоароматических композиций. 4 н. и 41 з.п. ф-лы, 1 ил., 14 табл.

ТВЕРДАЯ ДИСПЕРСИЯ АМИДНЫХ ПИЩЕВЫХ АРОМАТИЗАТОРОВ

Предложен способ повышения скорости растворения в воде соединения формулы (I)в форме любого из его стереоизомеров или их смеси, где n представляет собой целое число от 0 до 2; пунктирная линия представляет собой углерод-углеродную простую или двойную связь; и каждый из R- R, взятый независимо друг от друга, представляет собой атом водорода или представляет собой Rили ORгруппу, Rпредставляет собой C- Cалкильную группу; и необязательно одна из групп R- Rпредставляет собой –OH; и/или когда Rи Rобъединены вместе, и/или Rи Rобъединены вместе, они представляют собой OCHO группу, при условии что указанные объединенные группы являются соседними заместителями в фенильной группе, включающий: (a) растворение соединения в смешивающемся с водой растворителе в высокой концентрации от 4% вес./вес. до 20% вес./вес. с образованием раствора, где растворитель на стадии (а) выбран из смешивающихся с водой, летучих органических растворителей; (b) смешение полученного раствора с водным раствором в присутствии ...

КОНЪЮГАТЫ САХАРА С ДИПЕПТИДОМ КАК АРОМАТИЧЕСКИЕ МОЛЕКУЛЫ

Изобретение относится к соединениям и композициям для применения в усилении аромата и/или солоноватости пищевого продукта. В частности, настоящее изобретение относится к соединениям общей формулы (I), где R1 указан в формуле изобретения, и к содержащим их композициям. 7 н. и 5 з.п. ф-лы, 2 табл., 7 пр., 2 ил.

ПОДСЛАСТИТЕЛЬ, ВАРИАНТЫ СПОСОБА ЕГО ПОЛУЧЕНИЯ И ЕГО ПРИМЕНЕНИЕ

Изобретение относится к пищевой промышленности. Предложенный подсластитель содержит высокоинтенсивный подсластитель и композицию, модифицирующую вкус. Причем композиция, модифицирующая вкус, содержит, по меньшей мере, одно неконгруэнтное летучее ароматическое вещество. Также предложен способ получения подсластителя и его применение. Данная группа изобретений позволяет получить подсластитель с широким спектром применения. 10 н. и 27 з.п.ф-лы, 1 ил., 28 табл., 6 пр.

ПРИПРАВА ЗАКУСОЧНЫХ ПРОДУКТОВ

Изобретение относится к пищевой промышленности, а именно к способу нанесения поверхностной приправы закусочных продуктов и закусочному продукту. Способ включает поверхностное нанесение указанной приправы на закусочный продукт. Приправа находится в форме эмульсии, содержит множество частиц приправы и дисперсионную масляную фазу. Множество частиц приправы включает фазу макрочастиц в дисперсионной масляной фазе. Частицы приправы содержат оболочку, окружающую инкапсулированную сердцевину. Оболочка содержит вяжущее вещество, включающее по меньшей мере один твердый липид и эмульгатор стабилизации оболочки. Сердцевина содержит водную фазу. Инкапсулирование водной фазы в липидной оболочке обеспечивает уменьшенное содержание масла в поверхностной приправе и более низкое содержание масла и жира закусочных продуктов, не влияя отрицательно на получение желаемого вкуса, текстуры и восприятия вкусовых ощущений потребителем. 2 н. и 33 з.п. ф-лы, 2 ил., 2 пр.

ЖИДКАЯ ПРИПРАВА

Изобретение относится к пищевой промышленности, а именно к жидким приправам, содержащим кунжут. Один из вариантов жидкой приправы включает линейный алкантиол и диметилпиразин, который представляет собой по меньшей мере один из 2,5-диметилпиразина и 2,6-диметилпиразина, при этом при определении ароматических компонентов жидкой приправы методом твердофазной микроэкстракции и газовой хроматографии-масс-спектрометрии отношение площади пика указанного линейного алкантиола к площади пика диметилпиразина составляет 0,05 или более и менее 1,0. Другой вариант жидкой приправы, содержащей кунжут, включает линейный алкантиол и диметилпиразин, который представляет собой по меньшей мере один из 2,5-диметилпиразина и 2,6-диметилпиразина, при этом содержание указанного линейного алкантиола составляет 40 ppb или более и 500 ppb или менее по отношению к общему количеству указанной жидкой приправы, содержание указанного диметилпиразина составляет 10 ppb или более и 800 ppb или менее по отношению к общему ...

УЛУЧШИТЕЛЬ ОСНОВНОГО ВКУСА, СОДЕРЖАЩИЙ ВЫСШУЮ ДЛИННОЦЕПОЧЕЧНУЮ НЕНАСЫЩЕННУЮ ЖИРНУЮ КИСЛОТУ И/ИЛИ ЕЕ ЭФИР

... 1. Улучшитель основного вкуса, содержащий высшую длинноцепочечную ненасыщенную жирную кислоту и/или ее эфир, полученные из растительного масла, выбранного из группы, состоящей из масла огуречника, масла вечерней примулы, масла семян шиповника и масла Ribes Nigrum. ! 2. Улучшитель основного вкуса по п.1, содержащий высшую длинноцепочечную ненасыщенную жирную кислоту и/или ее эфир, полученные из масла огуречника. ! 3. Растительная масложировая композиция, включающая улучшитель основного вкуса по п.1 или 2. ! 4. Растительная масложировая композиция по п.3, имеющая содержание α-линоленовой кислоты 5% или менее. ! 5. Растительная масложировая композиция по п.3 или 4, в которой содержание олеиновой кислоты составляет 20~86%, и/или содержание линоленовой кислоты составляет 3~25%. ! 6. Растительная масложировая композиция, содержащая высшую длинноцепочечную ненасыщенную жирную кислоту и/или ее эфир, в которой содержание α-линоленовой кислоты составляет 5% или менее. ! 7. Растительная масложировая ...

УЛУЧШИТЕЛЬ ОСНОВНОГО ВКУСА, СОДЕРЖАЩИЙ ВЫСШУЮ ДЛИННОЦЕПОЧЕЧНУЮ НЕНАСЫЩЕННУЮ ЖИРНУЮ КИСЛОТУ И/ИЛИ ЕЕЭФИР

... 1. Улучшитель основного вкуса, содержащий высшую длинноцепочечную ненасыщенную жирную кислоту и/или ее эфир в качестве главного компонента, и компонент, усиливающий основной вкус. 2. Улучшитель основного вкуса по п.1, в котором компонентом, усиливающим основной вкус, является αтокоферол и/или соединение железа. 3. Улучшитель основного вкуса по п.2, включающий αтокоферол в количестве 50-15000 млн-1. 4. Улучшитель основного вкуса по п.2, в котором содержание α токоферол составляет 50% или более от общего токоферола. 5. Улучшитель основного вкуса по п.2, включающий соединение железа в количестве 0,5-100 млн-1 в пересчете на Fe. 6. Улучшитель основного вкуса по пп.1-5, в котором высшая длинноцепочечная ненасыщенная жирная кислота является n-6 высшей длинноцепочечной ненасыщенной жирной кислотой. 7. Улучшитель основного вкуса по п.6, в котором высшая длинноцепочечная ненасыщенная жирная кислота является арахидоновой кислотой. 8. Улучшитель основного вкуса по п.7, в котором арахидоновая кислота ...

КОМБИНАЦИЯ ОХЛАЖДАЮЩИХ АГЕНТОВ ДЛЯ ПРИМЕНЕНИЯ В КОНДИТЕРСКИХ ПРОДУКТАХ

... 1. Способ получения жидкой ароматизирующей композиции, включающий: а) объединение ментола и по меньшей мере одного физиологического охлаждающего агента, выбранного из группы, включающей N-замещенные карбоксамиды п-ментана, ациклические карбоксамиды, ментилсукцинат, а также их комбинации; б) нагревание ментола и по меньшей мере одного физиологического охлаждающего агента в целях формирования жидкого состава; а также в) охлаждение состава из ментола и по меньшей мере одного физиологического агента до температуры ниже 30°С, поддерживая при этом жидкое состояние указанного состава в целях создания жидкой ароматизирующей композиции. 2. Способ по п.1, отличающийся тем, что указанная ароматизирующая жидкая композиция содержит от приблизительно 25 до приблизительно 75 вес.% ментола, а также от приблизительно 25 до приблизительно 75 вес.% по меньшей мере одного физиологического охлаждающего агента. 3. Способ по п.1, отличающийся тем, что ментол и по меньшей мере один физиологический охлаждающий ...

УЛУЧШЕННЫЕ АРОМАТИЧЕСКИЕ КОМПОЗИЦИИ

... 1. Ароматическая композиция, содержащая i) по меньшей мере 0,1 вес.% одного или более ароматических веществ, возможно включающая углеводный подсластитель в количестве 0-20 вес.% от веса композиции и/или искусственный подсластитель в количестве 0-3 вес.% от веса композиции; и ii) между 0,001 и 95 вес.% одного или более модулирующих аромат веществ, выбранных из группы соединений, представленных формулой (I) или формулой (II), их пищевых солей и сложных эфиров: ! ! где R1 и R2, независимо, представляют водород, С1-С5-алкильный радикал или С1-С5-алкенильный радикал, каждый возможно замещенный одним или более заместителями, выбранными из гидроксильной, карбонильной и С1-С3-карбоксильной группы; ! R3 представляет водород или С1-С3-алкильный радикал; и ! Х представляет этиленовый фрагмент, замещенный 1-4 заместителями, избранными из метила, этила и пропила; ! при условии, если композиция включает N-[2-гидроксипропил]-глюконамид, N-[2-гидроксипропил]-глюкогептонамид, их пищевые соли и/или их пищевые ...

КОМПОЗИЦИЯ КУЛИНАРНОЙ ДОБАВКИ, ПОЛУЧЕННАЯ ПУТЕМ ТЕРМИЧЕСКОЙ ОБРАБОТКИ

... 1. Композиция кулинарной добавки, содержащая продукты реакции Майяра вместе с веществами, обладающими свойством улучшения вкуса, выбранными из группы состоящей из органических кислот, аминокислот, их солей, по отдельности или в сочетании, без добавления глутамата натрия и рибонуклеотидов. ! 2. Композиция кулинарной добавки по п.1, в которой веществами, обладающими свойством улучшения вкуса, являются органические кислоты и/или аминокислоты, выбранные из группы, состоящей из уксусной кислоты, лимонной кислоты, фумаровой кислоты, яблочной кислоты, винной кислоты, янтарной кислоты, аскорбиновой кислоты, аспаргиновой кислоты, фумаровой кислоты и их солей, по отдельности или в сочетании. ! 3. Композиция кулинарной добавки по п.1 или 2, которая дополнительно содержит вещество, выбранное из группы, состоящей из дрожжевого экстракта, зернового гидролизата, мясного гидролизата, рыбного гидролизата, овощного гидролизата, мясного экстракта, овощного экстракта, рыбного экстракта, по отдельности или ...

СПОСОБ ПОЛУЧЕНИЯ АРОМАТИЧЕСКОЙ КОМПОЗИЦИИ, ВКЛЮЧАЮЩЕЙ СОЕДИНЕНИЕ, СОДЕРЖАЩЕЕ ДВА ТВЕРДЫХ ВЕЩЕСТВА, ОБЛАДАЮЩИХ ОРГАНОЛЕПТИЧЕСКИМИ СВОЙСТВАМИ

Изобретение относится к способу получения ароматической порошкообразной композиции, которая характеризуется точкой плавления Tm, превышающей или равной 30˚С. Подают раздельно в смеситель по меньшей мере два основных порошкообразных простых твердых вещества с органолептическими свойствами, точка плавления которых превышает или равна 40˚С. Камера смесителя была предварительно нагрета до температуры ниже Tm. Смешивают указанные твердые вещества в смесителе в отсутствие какой-либо внешней жидкой фазы при температуре ниже температуры Tm. По меньшей мере одно из указанных порошкообразных твердых веществ подают в указанный смеситель при температуре Ti, которую выбирают так, что Т-20°C≤Ti≤T+20°С. Смешивание происходит в изотермических условиях при температуре, установленной на указанную температуру. Извлекают указанную ароматическую порошкообразную композицию. Ароматическая композиция характеризуется желаемым размером частиц без использования стадии измельчения, обладает улучшенными свойствами ...

СРЕДСТВО, УСИЛИВАЮЩЕЕ СОЛЕНЫЙ ВКУС, И СПОСОБ ИЗГОТОВЛЕНИЯ, И СПОСОБ УСИЛЕНИЯ СОЛЕНОГО ВКУСА

... 1. Средство, усиливающее соленый вкус, включающее соединение, представленное следующей общей формулой (1), или его соль:где R представляет собой:(i) линейную или разветвленную углеводородную группу, имеющую 1-5 атомов углерода, которые могут прерываться гетероатомом, где углеводородная группа может иметь, по меньшей мере, одну группу, выбранную из группы, состоящей из карбоксильной группы и гидроксильной группы; или(ii) атом водорода.2. Средство, усиливающее соленый вкус, по п. 1, где соединение, представленное общей формулой (1), или его соль включает соединение, представленное любой из приведенных ниже общих формул (2)-(6), или его соль:,,,,,где Q представляет собой гетероатом, и q представляет собой 0 или 1;m и n, каждый из них, представляют собой целое число от 1 до 4, и m+n представляет собой целое число от 3 до 5;m′ и n′, каждый из них, представляют собой целое число от 1 до 3, и m′+n′ представляет собой целое число от 2 до 4; иk представляет собой целое число от 0 до 3.3. Средство ...

THIAALKAN-1,4-DIONE

Flavouring and aromatising food esp. meat and sausages - by introducing aromatising substance, e.g. as spray, into treatment-chamber atmos.

In flavouring or aromatising opt. pre-aromatised or spiced foods by adding freshly generated smoke of different aromatising substances, evenly distributed aromatising substance is introduced into the food treatment chamber atmos. The food can be meat, sausages, fish, cheese or their precursors. The aromatising substance can be spice extract, e.g. as oil or oleoresin, synthetic aromas or essences, condensates, mineral salts and/or mineral salt solns., esp. substances having bactericidal activity, or sea-water, sea-salt brines or mineral brines. The process can be used for (i)achieving new aroma- or taste notes typical of specific geographical surroundings and (ii) simultaneously deodorising slaughter-houses, cooling-, storage- and food-processing chambers. Process allows the flavouring of foods which are externally flavoured with difficulty, e.g. raw sausages. New taste-notes can be achieved.

Flavoured comestibles

Organic compounds

Foodstuff compositions

Isoamyl acetate for weight management

Described is the use of isoamyl acetate in food compositions for weight management and/or weight control. Further described is a beverage containing isoamyl acetate.

Compounds that inhibit (block) bitter taste in composition and use thereof

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.

Novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids and their uses as cooling compounds

The present invention relates to novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids represented by Formula I: wherein n is an integer of 1 or 2; R 1 , R 2 , R 3 , and R 4 are each independently selected from the group consisting of hydrogen and methyl; X is selected from the group consisting of oxygen and nitrogen; and R 5 is hydrogen or a C 1 -C 7 linear or branched acyclic hydrocarbon group, or R 5 together with X form a 3- to 8-membered heterocyclic hydrocarbon group, and their uses as cooling compounds.

Flavour Enhancement

A method of providing umami taste to a consumable composition, comprising the addition to the composition of monosodium glutamate, in which the proportion of monosodium glutamate that would normally be used is reduced and replaced with a compensatory proportion of γ-amino butyric acid. A substantial reduction in MSG content is made possible.

Organic Compounds

Provided are umami taste and savoury flavour enhancing compounds of formula (I) wherein R 1 is selected from 0 and OH, the dotted line representing a bond present when R 1 is 0, R 2 is a hydrocarbon residue having 6 to 22 carbon atoms, comprising from 0-4 unsaturated carbon-carbon bonds. The compounds can be added to food products, beverages and other consumable products.

Organic Compounds

Para-alkoxy benzontrile compounds as sweetness enhancers and their use in a consumable product containing at least one sweetener.

Process for producing (3s)-i-menthyl 3-hydroxybutyrate and sensate composition

Disclosed is a cooling component or sensate component which does not have undesirable stimulus feeling, bitterness and the like and is excellent in the persistence of refresh-feeling and cool-feeling, a sensate composition which comprises the same, and various products that comprise said sensate composition. Also disclosed is a cooling agent comprising (3S)-l-menthyl 3-hydroxybutyrate represented by the following formula (I)

Taste Improving Substances

The present invention relates to taste improvement of foodstuffs, beverages, tobacco products and oral care products, using a substance according to formula (I), edible salts or edible esters thereof: It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-(2-hydroxyethyl) 3-hydroxypropionamide; N-(2-hydroxyethyl) 3-hydroxybutyramide; N-(2-hydroxyethyl) 4-hydroxybutyramide; N-(2-hydroxyethyl) N-5-hydroxypentanoylamide; N-(2-hydroxyethyl) 4-hydroxypentanoylamide; N-(2-hydroxyethyl) 3-hydroxypentanoylamide; N-(2-hydroxyethyl) 2-methyl-4-hydroxy-butyramide; N-(2-hydroxyethyl) 2-methyl-3-hydroxybutyramide; N-(2-hydroxyethyl) N-6-hydroxyhexanoylamide; N-(2-hydroxyethyl) 5-hydroxyhexanoylamide; N-(2-hydroxyethyl) 4-hydroxyhexanoylamide; N-(2-hydroxyethyl) 3-hydroxyhexanoylamide; N-(2-hydroxyethyl) 4-hydroxy-2-keto-3-methyl-pentanoylamide; N-(2-hydroxyethyl) 4-hydroxy-2-keto-3-methyl-hexanoylamide and mixtures thereof.

Spray-Dried Compositions Capable of Retaining Volatile Compounds and Methods of Producing the Same

The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.

Sweetener composition

A sweetening composition of stevia compound and a compound according to formula (I) wherein the compound according to formula (I) is present in an amount of at least 0.0001%, by weight based on the total weight of the sweetening composition. The compound attenuates the liquorice taste associated with stevia or derivatives thereof.

Compositions containing fluorine substituted olefins and methods and systems using same

Disclosed are the use of fluorine substituted olefins, including tetra- and penta-fluoropropenes, in a variety of applications, including in methods of depositing catalyst on a solid support, methods of sterilizing articles, cleaning methods and compositions, methods of applying medicaments, fire extinguishing/suppression compositions and methods, flavor formulations, fragrance formulations and inflating agents.

Comestible compositions comprising high potency savory flavorants, and processes for producing them

The present invention relates to the use of certain high potency savory (‘umami’) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

Small molecule modulators of the cold and menthol receptor trpm8

The present invention relates to the use of compounds which are capable of producing a cooling sensation when they are brought into contact with the human body. In particular, the present invention relates to the use of compounds modulating TRPM8, and optionally to the use of compounds selectively exhibiting agonist activity at the TRPM8 channel. Such compounds have applications in many fields, particularly in oral and personal hygiene products and foodstuffs, but also in pharmaceutical composition products, cosmetics, textile products and packaging products. The present invention further relates to products containing such compounds and to the medical use of such compounds.

Mouth-coating feel enhancer

Mouth-coating feel enhancers containing a heated substance of the following (A) and/or a heated substance of the following (B), or at least one compound selected from compound group (C) described in the present specification:(A) (A1) a compound represented by the formula (I):wherein each symbol is as defined in the present specification, and(A2) at least one selected from the group consisting of an aliphatic aldehyde having 3 to 14 carbon atoms, an aromatic aldehyde having 7 to 12 carbon atoms, an aliphatic alcohol having 3 to 12 carbon atoms, and a substance that produces at least one of these compounds by heating(B) at least one compound selected from the group consisting of β-caryophyllene and a β-caryophyllene analogous compound are effective as mouth-coating feel enhancers and coffee-roasting sensation enhancers.

Pasty or liquid culinary flavor concentrate

The present invention relates to a method for making a pasty or liquid culinary flavor concentrate and a culinary flavor concentrate obtainable therefrom. Particularly, the method comprises the step of adding a crystalline salt and/or a crystalline sugar having an average particle size D50 of 150 μm or less to an aqueous composition comprising flavor compounds.

COMPOUNDS, COMPOSITIONS, AND METHODS FOR REDUCING OR ELIMINATING BITTER TASTE

The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product. 210-. (canceled)1214-. (canceled)15. The composition of or , wherein the composition further comprises one or more component selected from the group consisting of: NaCl and sodium lactate.16. A food product comprising the composition of any one of or .17. A method of preparing an edible composition comprising KCl or potassium lactate , said method comprising:(a) providing a comestibly acceptable carrier; and{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, '(b) adding to said comestibly acceptable carrier a compound according to Formula (I) as defined in , or combinations thereof.'}1820-. (canceled)21. The method according to claim 17 , wherein the edible composition further comprises one or more component selected from NaCl and sodium lactate.2224-. (canceled)25. A method of reducing the amount of sodium salt in an edible composition comprising:(a) replacing an amount of sodium salt used in preparing said edible composition with an amount of potassium salt; and{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, '(b) incorporating into the edible composition an effective amount of a compound according to Formula (I) as defined in , or combinations thereof, to produce an edible composition with reduced sodium salt.'}26. The method according to claim 25 , wherein the amount of compound incorporated into the edible composition is sufficient to permit replacement of the amount of 100% of the sodium salt in the edible composition.27. The method according to claim 25 , wherein the edible composition with reduced sodium salt maintains a salty flavor.2829.-. (canceled)30. The method ...

AROMA-FREE FRUIT JUICE

The present invention pertains to a fruit juice composition wherein the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced, a method for producing the composition, and a food or beverage containing the composition. 1. A fruit juice composition reduced in content of a flavor component and not substantially decreased in two or more components of nutritional function components and one or more components of saccharides , as compared with a fruit juice as a raw material.2. The composition according to claim 1 , wherein the nutritional function components are at least two selected from the group consisting of mineral claim 1 , organic acid claim 1 , vitamin claim 1 , polyphenol claim 1 , protein claim 1 , amino acid claim 1 , dietary fiber and glucide (except for saccharides).3. The composition according to claim 1 , wherein the nutritional function components are at least two selected from the group consisting of malic acid claim 1 , total polyphenol claim 1 , sorbitol claim 1 , and total sixteen amino acids except for asparagine claim 1 , cysteine claim 1 , glutamine and tryptophan among twenty amino acids constituting proteins.4. The composition according to claim 1 , wherein the saccharides correspond to at least one selected from the group consisting of fructose claim 1 , glucose and sucrose.5. The composition according to claim 1 , wherein the flavor component is one or more selected from the group consisting of flavor components of aldehydes claim 1 , flavor components of alcohols claim 1 , flavor components of esters claim 1 , flavor components of ketones and flavor components of amines.6. The composition according to claim 5 , wherein any one or more of a total content of the flavor components of aldehydes claim 5 , a total content of the flavor components of alcohols claim 5 , a total content of the flavor components of esters claim 5 , a total content of ...

PREPARATION OF 3-HYDROXY-3,6-DIMETHYLHEXAHYDROBENZOFURAN-2-ONE AND DERIVATIVES THEREOF

The present invention relates to the synthesis of intermediate compounds which can be used in the synthesis of mint lactone and related compounds, including 3,6-dimethylhexahydrobenzofuran-2-ones, isomers, and other derivatives. 1. A method of producing an α-hydroxylactone , comprising the steps of:(a) forming a cyanohydrin intermediate from a hydroxy-ketone via cyanohydrin formation, wherein said cyanohydrin intermediate comprises a nitrile; and(b) hydrolyzing and lactonizing said nitrile of said cyanohydrin intermediate in the presence of an aqueous acid to generate an α-hydroxylactone, wherein said α-hydroxylactone is 3-hydroxy-3,6-dimethylhexahydrobenzofuran-2-one.2. The method of claim 1 , wherein said hydroxy-ketone comprises 1-(2-hydroxy-4-methyl-cyclohexyl)ethanone).3. The method of claim 1 , wherein said cyanohydrin formation is performed using an aqueous mixture of a cyanide salt in the presence of ammonium chloride.4. The method of claim 3 , wherein said cyanide salt comprises sodium cyanide or potassium cyanide.5. The method of claim 3 , wherein a phase transfer catalyst is used to facilitate reaction with a nonaqueous phase during said cyanohydrin formation.6. The method of claim 1 , wherein the step of hydrolyzing said cyanohydrin intermediate is performed using a strong aqueous acid claim 1 , wherein said aqueous acid comprises concentrated hydrochloric acid.8. The compound of claim 7 , wherein said organoleptic compound of formula (I) and formula (II) is used for enhancing a fragrance formulation.9. The compound of claim 7 , wherein said organoleptic compound of formula (I) and formula (II) is used for enhancing a flavoring formulation.11. The compound of claim 10 , wherein said X is chlorine.14. The method of claim 13 , wherein said α-hydroxylactone compound is deoxygenated via chlorination followed by reduction with zinc in presence of an acid.15. The method of claim 14 , wherein said acid is acetic acid.16. The method of claim 14 , wherein said ...

T1R HETERO-OLIGOMERIC TASTE RECEPTORS, CELL LINES THAT EXPRESS SAID RECEPTORS, AND TASTE COMPOUNDS

The invention relates to compounds that specifically bind a T1R1/T1R3 or T1R2/T1R3 receptor or fragments or sub-units thereof. The present invention also relates to the use of hetero-oligomeric and chimeric taste receptors comprising T1R1/T1R3 and T1R2/T1R3 in assays to identify compounds that respectively respond to umami taste stimuli and sweet taste stimuli. Further, the invention relates to the constitutive of cell lines that stably or transiently co-express a combination of T1R1 and T1R3; or T1R2 and T1R3; under constitutive or inducible conditions. The use of these cells lines in cell-based assays to identify umami and sweet taste modulatory compounds is also provided, particularly high throughput screening assays that detect receptor activity by use of fluorometric imaging. 1. A method of identifying one or more compounds that putatively modulate or enhance sweet taste perception comprising (i) screening one or more compounds in a first binding assay that identifies whether said one or more compounds specifically bind to a T1R2/T1R3 receptor composed of hTIR2/hTIR3 and (ii) conducting a second binding assay using compounds identified in the first binding assay to determine whether said identified compounds bind to rTIR2/rTIR3 and (iii) selecting compounds that putatively modulate or enhance sweet taste perception which are identified using the binding assays of (i) and which do not bind in the binding assay of (ii).2. The method of claim 1 , wherein a third binding assay is conducted to assay whether the selected compounds of (iii) specifically bind to a T1R2/T1R3 receptor composed of rTIR2/hTIR3.3. The method of claim 1 , wherein a third binding assay is conducted to assay whether the selected compounds of (iii) specifically binds to the N-terminal extracellular domain of T1R2 of the hTIR2/hTIR3 receptor.4. The method of claim 2 , wherein another binding assay is conducted to assay whether the selected compounds of (iii) specifically binds to a T1R2/T1R3 ...

TEA BEVERAGE IN WHICH QUALITY OF TASTE RESULTING FROM SUGARS AND SWEETENERS IS IMPROVED

The present invention relates to a tea beverage that contains (a) an amount of a natural sugar corresponding to a sweetness intensity X1, (b) an amount of a high-sweetness sweetener corresponding to a sweetness intensity X2, (c) less than 50 mg of sodium per 100 ml of said tea beverage, and (d) 0.1-32 mg of potassium per 100 ml and/or 0.1-32 mg of calcium per 100 ml of said tea beverage. The high-sweetness sweetener includes at least one high-sweetness sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, a extract, mogroside V, and thaumatin. The tea beverage satisfies 0.1<(X1+X2)≤20. 1. A tea beverage comprising:(a) a natural sugar in an amount corresponding to a sweetness intensity X1;(b) a high-intensity sweetener in an amount corresponding to a sweetness intensity X2;(c) less than 50 mg/100 ml of sodium; and(d) 0.1 to 52 mg/100 ml of potassium and/or 0.1 to 52 mg/100 ml of calcium,wherein the high-intensity sweetener comprises at least one high-intensity sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, a Luo han guo extract, mogroside V, and thaumatin; and0.1<(X1+X2)≤20 is satisfied.2. The tea beverage according to claim 1 , wherein a sodium content is 7 mg/100 ml or more and less than 40 mg/100 ml.3. The tea beverage according to claim 1 , comprising 0.1 to 32 mg/100 ml of potassium and/or 0.1 to 32 mg/100 ml of calcium.4. The tea beverage according to claim 1 , wherein energy is 50 Kcal/100 ml or less.5. The tea beverage according to claim 1 , wherein X1 is 0.1 to 5.9.6. The tea beverage according to claim 1 , comprising 200 to 600 ppm of polyphenol.7. The tea beverage according to claim 6 , comprising 200 to 600 ppm of catechin.8. The tea beverage according to claim 1 , wherein the natural sugar is at least one selected from the group consisting of glucose claim 1 , sucrose claim 1 , fructose claim 1 , ...

Food containing heat-treated vegetable, process of producing the same, and method for reducing unpleasant taste of vegetable

A food product includes a heat-treated vegetable. A content of 3,4-dimethylthiophene (x) in the food product ranges from 0.00035 mg/kg to 3 mg/kg. A content of 2,4-dimethylthiophene (y) in the food product ranges from 0.00015 mg/kg to 3 mg/kg. A content of furfural (z) in the food product ranges from 0.1 mg/kg to 10 mg/kg.

VITAMIN A COMPOSITION

The present invention relates to a composition comprising triglycerides, surfactant, self-assembled structures and vitamin A or provitamin A. Further aspects of the invention are a food product, the use of a composition comprising triglycerides, surfactant and self-assembled structures to stabilize vitamin A or provitamin A and a process for preparing a stabilized vitamin A or provitamin A composition. 1. Composition comprising triglycerides , surfactant , self-assembled structures and vitamin A or provitamin A wherein the self-assembled structures are selected from the group consisting of L2 phase , reversed microemulsion , reversed micellar cubic structure , reversed bicontinuous cubic structure , reversed sponge phase , reversed hexagonal structure , lamellar phase and combinations of these.2. A composition according to wherein at least part of the vitamin A or provitamin A is dissolved in the triglycerides.3. A composition according to wherein the surfactant is selected from the group consisting of monoglycerides claim 1 , galactolipids claim 1 , phospholipids claim 1 , polyoxyethylene sorbitan fatty acid esters and combinations of these.4. A composition according to wherein the surfactant is present at a level of between 0.1 and 30 wt. % in the triglycerides.5. A composition according to wherein the composition further comprises an antioxidant.6. A composition according to wherein the antioxidant is selected from the group consisting of rosemary extract claim 5 , green tea extract claim 5 , a butylated phenol and combinations of these.7. A composition according to further comprising water and having a water activity greater than 0.3.8. Food product comprising a composition comprising triglycerides claim 1 , surfactant claim 1 , self-assembled structures and vitamin A or provitamin A wherein the self-assembled structures are selected from the group consisting of L2 phase claim 1 , reversed microemulsion claim 1 , reversed micellar cubic structure claim 1 , ...

METHODS AND COMPOSITIONS FOR CONSUMABLES

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat. 130-. (canceled)31. A meat replica food product comprising:a heme-iron-containing protein;10% or more by weight of a plant protein;a sugar; anda sulfur compound, an amino acid, or a combination thereof;wherein the meat replica food product contains no animal myoglobin,wherein cooking the meat replica food product results in the production of at least two volatile compounds that have a meat-associated aroma as compared to a corresponding meat replica food product lacking the heme-iron-containing protein.32. The meat replica food product of claim 31 , wherein the meat replica food product contains between 0.01% and 5% claim 31 , by weight claim 31 , of the heme-iron-containing protein.33. The meat replica food product of claim 32 , wherein the meat replica food product contains between 0.05 and 2% claim 32 , by weight claim 32 , of the heme-iron-containing protein.34. The meat replica food product of claim 32 , wherein the meat replica food product contains between 0.05 and 0.6% claim 32 , by weight claim 32 , of the heme-iron-containing protein.35. The meat replica food product of claim 31 , wherein the one or more heme-iron-containing proteins are selected from the group consisting of leghemoglobin claim 31 , non-symbiotic hemoglobin claim 31 , chlorocruorin claim 31 , erythrocruorin claim 31 , protoglobin claim 31 , a cytochrome claim 31 , a cyanoglobin claim 31 , and a flavohemoglobin.36. The meat replica food product of claim 35 , wherein the heme-iron-containing protein is leghemoglobin.37. The meat replica food product of claim 31 , wherein the heme-iron-containing protein is a globin.38. The meat replica food product of claim 31 , wherein the heme-iron-containing protein comprises an amino acid sequence having at least 70% homology to any of the amino acid sequences set forth in SEQ ID NOs: 1-3.39. The meat replica food product of claim ...

COMPOSITIONS AND USES OF CIS-1,1,1,4,4,4-HEXAFLUORO-2-BUTENE

This invention relates to compositions, methods and systems having utility in numerous applications, and in particular, uses for compositions containing the compound cis-1,1,1,4,4,4-hexafluoro-2-butene (Z-HFO-1336mzzm), which has the following structure: 1. A mixture comprising the compound cis-1 ,1 ,1 ,4 ,4 ,4-hexafluoro-2-butene and at least one additional compound selected from the group consisting of HFOs , HFCs , HFEs , CFCs , CO2 , olefins , organic acids , alcohols , hydrocarbons , ethers , aldehydes , ketones , and others such as methyl formate , formic acid , trans-1 ,2 dichloroethylene , carbon dioxide , cis-HFO-1234ze+HFO-1225yez; mixtures of these plus water; mixtures of these plus CO2; mixtures of these trans 1 ,2-dichloroethylene (DCE); mixtures of these plus methyl formate; mixtures with cis-HFO-1234ze+CO2; mixtures with cis-HFO-1234ze+HFO-1225yez+CO2; and mixtures with cis-HFO-1234ze+HFC-245fa.2. (canceled)2. The mixture of claim 1 , wherein the additional compound comprises one or more of the compounds selected from the group consisting of cis-HFO-1234ze; HFO-1234yf; HFO 1225ye(Z); HFO 1225ye(E); HFO1225yc; HFO-1233zd; HFC-1233xf; (CF3)2CFCH═CHF (E & Z); (CF3)2CFCH═CF2; CF3CHFC═CHF (E & Z); and (C2F5)(CF3)C═CH2.3. The mixture of claim 1 , wherein the additional compound comprises one or more of the compounds selected from the group consisting of HFC-245eb; HFC-245ca; HFC-227ea; HFC-236ea; HFC-236fa; HFC-134a; HFC-134; HFC-152a; HFC-32; HFC-125; HFC-143a; HFC-365mfc; HFC-161; and HFC-43-10mee.4. The mixture of claim 1 , wherein the additional compound comprises one or more of the compounds selected from the group consisting of CHF2-O—CHF2; CHF2-O—CH2F; CH2F—O—CH2F; CH2F—O—CH3; cyclo-CF2-CH2-CF2-O; cyclo-CF2-CF2-CH2-O; CHF2-O—CF2-CHF2; CF3-CF2-O—CH2F; CHF2-O—CHF—CF3; CHF2-O—CF2-CHF2; CH2F—O—CF2-CHF2; CF3-O—CF2-CH3; CHF2-CHF—O—CHF2; CF3-O—CHF—CH2F; CF3-CHF—O—CH2F; CF3-O—CH2-CHF2; CHF2-O—CH2-CF3; CH2F—CF2-O—CH2F; CHF2-O—CF2-CH3; CHF2-CF2-O—CH3; CH2F—O— ...

SUGAR-DIPEPTIDE CONJUGATES AS FLAVOR MOLECULES

The present invention relates to compounds and compositions for use in enhancing flavor and umami taste of food products. Particularly, the present invention relates to compounds of the general formula (I) and compositions comprising them. 2. The compound according to claim 1 , wherein R1 is selected from the group consisting of a hydrogen claim 1 , a methyl group claim 1 , and a salt of the compound.3. The compound according to which is 1-Deoxy-D-fructosyl-N-β-alanyl-L-glycine.5. The composition according to claim 4 , wherein the composition is an extract from plant and/or meat material.6. The composition according to claim 4 , wherein the composition is the result of a flavor reaction.7. The composition according to claim 4 , wherein the composition is food grade.8. The composition according to claim 4 , wherein the composition is selected from the group consisting of a culinary seasoning claim 4 , a cooking aid claim 4 , a sauce or soup concentrate claim 4 , a dry and a wet pet-food product.912-. (canceled)14. The method according to claim 13 , wherein the final concentration of the compound in the food product is at least 1 mg/g. The present invention relates to compounds and compositions for use in enhancing flavor and umami taste of food products.Many foods that are consumed today are rich in umami taste. Umami represents the taste of the amino acid L-glutamate and 5′-ribonucleotides such as guanosine 5′-monophosphate (GMP) and 5′-inosine monophosphate (IMP) and is sometimes also called the fifth taste. The word umami derives from the Japanese for delicious and the umami taste can be described as “savoury”, “brothy” or “meaty” taste. The sensation of umami is due to the activation of taste receptor cells assembled into taste buds, distributed across different papillae of the tongue and the palate epithelium (Chandrashekar et al., 2006, Nature, 444, 288-294). Its effect is to balance taste and round out the overall flavor of a dish. Furthermore, umami enhances ...

LIQUID SEASONING COMPRISING INGREDIENTS

A liquid seasoning includes a seasoning liquid and ingredients, wherein the seasoning liquid and the ingredients are prepared by subjecting a raw material including at least an onion ingredient and an organic acid to a heat treatment, wherein an amount of cycloalliin in the liquid seasoning with respect to an amount of the onion ingredient swollen in the seasoning liquid is 0.30% by mass or more, and wherein pH of the seasoning liquid is 2.5 to 4.5. 1. A liquid seasoning , comprising a seasoning liquid and ingredients ,wherein the seasoning liquid and the ingredients are prepared by subjecting a raw material comprising at least an onion ingredient and an organic acid to a heat treatment,wherein an amount of cycloalliin in the liquid seasoning with respect to an amount of the onion ingredient swollen in the seasoning liquid is 0.30% by mass or more, andwherein pH of the seasoning liquid is 2.5 to 4.5.2. The liquid seasoning according to claim 1 , wherein a content of cycloalliin in the liquid seasoning is 0.12% by mass or more.3. The liquid seasoning according to claim 1 , wherein the onion ingredient is a heat-treated onion.4. The liquid seasoning according to claim 3 , wherein the heat-treated onion is at least one selected from the group consisting of dried onion claim 3 , boiled onion claim 3 , steamed onion claim 3 , sauteed onion claim 3 , and caramelized onion.5. The liquid seasoning according to claim 1 , wherein the organic acid is at least one selected from the group consisting of acetic acid claim 1 , malic acid claim 1 , citric acid claim 1 , lactic acid claim 1 , and succinic acid.6. The liquid seasoning according to claim 1 , wherein the raw material comprises at least one organic acid-containing product selected from the group consisting of vinegar claim 1 , fruit juice claim 1 , and organic acid-based seasonings claim 1 , and wherein the organic acid is an organic acid contained in the at least one organic acid-containing product.7. The liquid ...

COMPOSITION COMPRISING TASTE MODULATION COMPOUNDS, THEIR USE AND FOODSTUFF COMPRISING THEM

Flavour modifying composition comprising one or more flavour modifying compounds of Formula I, product comprising said flavour modifying composition, use of said flavour modifying composition for modifying taste perception in foodstuffs and beverages and method of improving taste perception in a foodstuff or beverage comprising adding said flavour modifying composition to said foodstuff or beverage. 2. Flavour modifying composition according to claim 1 , wherein the compound is selected from the group consisting of 2-piperidone claim 1 , 2-pyrrolidone claim 1 , 4-hydroxy-2-pyrrolidinone claim 1 , N-methylcaprolactam claim 1 , epsilon-caprolactam claim 1 , 5-methoxy-2-pyrrolidinone or mixtures thereof.3. Flavour modifying composition according to claim 1 , further comprising a solvent.4. Flavour modifying composition according to claim 1 , further comprising a flavouring ingredient.5. Flavour modifying composition according to further comprising one or more additional flavour modifying compounds claim 1 , different to the one or more flavour modifying compounds as defined in .6. Flavour modifying composition according to claim 1 , further comprising at least one compound selected from the group consisting of dihydro-3-hydroxy-4 claim 1 ,4-dimethyl-2(3H)-furanone (pantolactone) claim 1 , 2-acetyl-butyrolactone claim 1 , 4 claim 1 ,6-dimethyl-alpha-pyrone claim 1 , 4-hydroxy-6-methyl-2-pyrone claim 1 , 3 claim 1 ,4-dihydro-6-methyl-2H-pyran-2-one claim 1 , dihydroactinidiolide claim 1 , 2-acetyl-2-methyl-gamma-butyrolactone claim 1 , dihydro-5-(hydroxymethyl)-2(3H)-furanone claim 1 , 3-hydroxy-2-pyrone claim 1 , D-arabino-1 claim 1 ,4-lactone claim 1 , 9-decen-2-one claim 1 , 5 claim 1 ,6-dihydro-4-hydroxy-6-methyl-2H-pyran-2-one claim 1 , 3-methyl-2(5H)-furanone claim 1 , 5-methoxy-2-pyrrolidinone claim 1 , hydroxyl-gamma-dodecalactone claim 1 , massoia lactone or mixtures thereof.7. Product selected from the group of foodstuffs and beverages comprising the flavour ...

COMPOSITIONS AND USES OF CIS-1,1,1,4,4,4-HEXAFLUORO-2-BUTENE

This invention relates to compositions, methods and systems having utility in numerous applications, and in particular, uses for compositions containing the compound cis-1,1,1,4,4,4-hexafluoro-2-butene (Z-HFO-1336mzzm), which has the following structure: 130-. (canceled)31. A method for providing refrigeration comprising:(a) providing a centrifugal chiller system comprising a centrifugal compressor, a condenser, an evaporator and a refrigerant in said system, said refrigerant consisting essentially of from about 70% to about 99% by weight of cis-1,1,1,4,4,4-hexafluoro-2-butene and from about 1% by weight to about 30% by weight of trans-1,2 dichloroethylene; and(b) operating said system to provide cooling.32. The method of wherein said refrigerant consists essentially of from about 75% to about 99% by weight of cis-1 claim 31 ,1 claim 31 ,1 claim 31 ,4 claim 31 ,4 claim 31 ,4-hexafluoro-2-butene and from about 1% by weight to about 25% by weight of trans-1 claim 31 ,2 dichloroethylene.33. The method of wherein said refrigerant consists of from about 70% to about 99% by weight of cis-1 claim 31 ,1 claim 31 ,1 claim 31 ,4 claim 31 ,4 claim 31 ,4-hexafluoro-2-butene and from about 1% by weight to about 30% by weight of trans-1 claim 31 ,2 dichloroethylene.34. The method of wherein said refrigerant consists of from about 75% to about 99% by weight of cis-1 claim 31 ,1 claim 31 ,1 claim 31 ,4 claim 31 ,4 claim 31 ,4-hexafluoro-2-butene and from about 1% by weight to about 25% by weight of trans-1 claim 31 ,2 dichloroethylene.35. The method of wherein said refrigerant consists of about 75% of cis-1 claim 34 ,1 claim 34 ,1 claim 34 ,4 claim 34 ,4 claim 34 ,4-hexafluoro-2-butene and about 25% by weight of trans-1 claim 34 ,2 dichloroethylene.36. The method of wherein said centrifugal chiller system is part of a commercial air conditioning system.37. The method of wherein said operating step (b) comprises operating said condenser at a temperature of about 40° C.38. The method ...

TERPENE-BASED COMPOSITIONS, PROCESSES, METHODOLOGIES FOR CREATION AND PRODUCTS THEREBY

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings. 1. A prepared composition comprising:(i) myrcene,(ii) alpha-humulene, and(iii) one terpene or terpenoid selected from the group consisting of alpha-bisabolol, borneol, beta-caryophyllene, camphene, camphor, delta-3-carene, caryophyllene oxide, alpha-cedrene, beta-eudesmol, fenchol, geraniol, guaiol, isoborneol, limonene, linalool, menthol, nerol, cis-ocimene, trans-ocimene, alpha-phellandrene, alpha-pinene, beta-pinene, sabinene, alpha-terpinene, alpha-terpineol, terpinolene, alpha-guaiene, elemene, farnesene, germacrene, guaia-1(10),11-diene, trans-2-pinanol, selina-3,7(11)-diene, eudesm-7(11)-en-4-ol, and valencene.2. The prepared composition according to claim 1 , wherein the composition further comprises one or more modifiers selected from the group consisting of a thiol claim 1 , a sulfur compound claim 1 , an ester claim 1 , a ketone claim 1 , an aldehyde claim 1 , a cannabinoid claim 1 , and a combination thereof.3. The prepared composition according to claim 1 , wherein the myrcene claim 1 , the alpha-humulene claim 1 , and the one terpene or terpenoid is purified from a natural or a synthetic source.4. The prepared composition according to claim 1 , wherein the one terpene or terpenoid in (iii) is selected from the group consisting of linalool claim 1 , geraniol claim 1 , pinene claim 1 , beta-caryophyllene claim 1 , and elemene.5. The prepared composition according to claim 1 , comprising myrcene claim 1 , alpha- ...

2,3,6-TRIMETHYLCYCLOHEXANOL AS A SCENTING AND/OR FLAVORING AGENT

The present invention primarily concerns the use of 2,3,6-trimethylcyclohexanol as a fragrance and/or flavoring. The invention also concerns new fragrance and/or flavoring compositions comprising 2,3,6-trimethylcyclohexanol and their use, perfumed and/or flavored articles comprising 2,3,6-trimethylcyclohexanol and various methods for imparting, modifying and/or enhancing certain scent and/or flavor notes. 114-. (canceled)16. The fragrance and/or flavoring composition according to claim 15 , wherein the total amount of the compound of formula (I) is 0.0001 to 99.9% by weight claim 15 , based on the total weight of the fragrance and/or flavoring composition.17. The fragrance and/or flavoring composition according to claim 15 , wherein the amount of the compound of formula (I) in the composition is sufficient to impart and/or enhance one or more scent and/or flavor notes selected from green claim 15 , herbaceous claim 15 , fresh claim 15 , fruity claim 15 , flowery claim 15 , woody claim 15 , animal claim 15 , sweet claim 15 , earthy claim 15 , ambry claim 15 , greasy claim 15 , metallic claim 15 , balsamic claim 15 , leather claim 15 , and chlorine.18. The fragrance and/or flavoring composition according to 15 claim 15 , wherein the one or more further fragrance(s) and/or flavoring(s) impart claim 15 , modify claim 15 , and/or enhance one or more scent and/or flavor notes selected from green claim 15 , herbaceous claim 15 , fresh claim 15 , fruity claim 15 , floral claim 15 , woody claim 15 , animalic claim 15 , sweet claim 15 , earthy claim 15 , ambry claim 15 , greasy claim 15 , metallic claim 15 , balsamic claim 15 , leather claim 15 , and chlorine.19. A perfumed and/or flavored article comprising:{'claim-ref': {'@idref': 'CLM-00015', 'claim 15'}, '(i) the fragrance and/or flavoring composition of ; and'}(ii) one or more additive(s), excipient(s), and/or active substance(s).20. The perfumed and/or flavored article according to claim 19 , wherein the article is ...

PRESERVED TEA PRODUCT

The invention relates to a tea product comprising a preservative composition, wherein the tea product is a ready-to-drink beverage or a beverage concentrate, and the preservative composition comprises: (A) hexanal; (B) E-2-hexenal; (C) E-2-hexenol; (D) E-linalool oxide; (E) methanol; and (F) methyl salicylate, wherein the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 10 ppm to 10000 ppm, and wherein tea product comprises linalool at a concentration such that the ratio of the linalool concentration to the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 1:14 to 1:800. 1. A tea product comprising a preservative composition , wherein the tea product is a ready-to-drink beverage or a beverage concentrate , and the preservative composition comprises:(A) hexanal;(B) E-2-hexenal;(C) E-2-hexenol;(D) E-linalool oxide;(E) methanol; and(F) methyl salicylate,wherein the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 10 ppm to 10000 ppm, andwherein tea product comprises linalool at a concentration such that the ratio of the linalool concentration to the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 1:14 to 1:800.2. The tea product as claimed in claim 1 , wherein the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 35 ppm to 5000 ppm.3. The tea product as claimed in claim 1 , wherein the ratio of linalool to the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 1:18 to 1:500.4. The tea product as claimed in claim 1 , wherein the tea product comprises 0.05% to 3% by weight of tea solids.5. The tea product as claimed in claim 1 , wherein the product has a pH of 2 to 6 claim 1 , preferably 2 to 4.6. The tea product as claimed in claim 1 , wherein the product comprises less than 200 ppm sorbates claim 1 , preferably less than 100 ppm sorbates.7. The tea product as claimed in claim 1 , wherein the product comprises less than 100 ppm benzoates claim 1 , ...

FOODSTUFF CONTAINING CITRUS PRODUCTS HAVING ADDED 4-HYDROXYFLAVANONES

The invention relates to a foodstuff, containing: a) juice, pith, flesh, skins; or other constituents of at least one citrus fruit, b) at least one 4-hydroxyflavanone of the formula (I), in which Rrepresents hydrogen or a hydroxy group a or methoxy group and the carbon atom at the position (C2) designated by * is present in a (2S) or a (2R) configuration or in any mixture of the two configurations, and also, if applicable, c) further flavorings or flavoring preparations, with the proviso that the constituent (b) is present in a sufficient quantity to improve the acidic and/or bitter taste of the constituent (a). 2. The food product according to claim 1 , characterized in that the food product is a food or a dessert.3. The food product according to claim 2 , characterized in that the food product is a drink containing citrus claim 2 , which is selected from the group consisting of freshly pressed claim 2 , direct juices claim 2 , reconstituted juices from juice concentrate claim 2 , nectars claim 2 , saftschorle claim 2 , refreshing drinks containing juice claim 2 , milk products containing juice claim 2 , carbonised drinks containing juice claim 2 , and iced tea containing juice.4. The food product according to claim 2 , characterized in that the food product is a dessert containing citrus claim 2 , which is selected from the group consisting of a yoghurt claim 2 , a frozen ice product claim 2 , a sorbet claim 2 , ice cream claim 2 , cream claim 2 , pudding claim 2 , filling for chocolate or cookie products claim 2 , a jam claim 2 , and a dried juice or fruit preparation.5. The food product according to claim 1 , characterized in that the citrus fruits are selected from the group consisting of oranges claim 1 , grapefruits claim 1 , lemons claim 1 , limes claim 1 , mandarins and mixtures thereof.6. The food product according to claim 1 , characterized in that juice claim 1 , marrow claim 1 , flesh claim 1 , peels or other components of the citrus fruits contain at ...

FLAVOR COMPOSITIONS AND PET FOOD PRODUCTS CONTAINING THE SAME

A flavor composition comprising at least one transmembrane compound and/or at least one nucleotide derivative that modulates, increases and/or enhances the activity of an umami receptor is provided that can be used to enhance the umami taste and/or palatability of food products. In certain, non-limiting embodiments, the flavor composition comprises at least one nucleotide derivative and/or at least one transmembrane compound, optionally at least one nucleotide, optionally at least one first amino acid, optionally at least one second amino acid. 520-. (canceled)21. The flavor composition of claim 1 , further comprising a nucleotide selected from the group consisting of guanosine monophosphate (GMP) claim 1 , guanosine diphosphate (GDP) claim 1 , guanosine triphosphate (GTP) claim 1 , adenosine monophosphate (AMP) claim 1 , adenosine diphosphate (ADP) claim 1 , adenosine triphosphate (ATP) claim 1 , cytidine monophosphate (CMP) claim 1 , cytidine diphosphate (CDP) claim 1 , cytidine triphosphate (CTP claim 1 , inosine monophosphate (IMP) claim 1 , inosine diphosphate (IDP) claim 1 , inosine triphosphate (ITP) claim 1 , uridine monophosphate (UMP) claim 1 , uridine diphosphate (UDP) claim 1 , uridine triphosphate (UTP) claim 1 , thymidine monophosphate (TMP) claim 1 , thymidine diphosphate (TDP) claim 1 , thymidine triphosphate (TTP) claim 1 , xanthosine monophosphate (XMP) claim 1 , xanthosine diphosphate (XDP) claim 1 , xanthosine triphosphate (XTP) claim 1 , and combinations thereof.22. The flavor composition of claim 21 , wherein the nucleotide is selected from the group consisting of guanosine monophosphate (GMP) claim 21 , inosine monophosphate (IMP) claim 21 , and a combination thereof.23. The flavor composition of claim 1 , further comprising an amino acid selected from the group consisting of tryptophan claim 1 , phenylalanine claim 1 , histidine claim 1 , glycine claim 1 , cysteine claim 1 , alanine claim 1 , tyrosine claim 1 , serine claim 1 , methionine ...

LIPOXYGENASE-CATALYZED PRODUCTION OF UNSATURATED C10-ALDEHYDES FROM POLYUNSATRURATED FATTY ACIDS

Described herein are methods for the lipoxygenase (LOX)-catalyzed production of aliphatic unsaturated C-aldehyde compounds from polyunsaturated fatty acid (PUFA) sources, and the isolation and characterization of novel, preferably bifunctional LOXs from different algae sources and the identification of structurally and/or functionally related LOXs from different bacterial sources. Also described herein are the provision of enzyme mutants derived from the newly identified enzymes, and corresponding coding sequences of the enzymes, recombinant vectors, and recombinant host cells suitable for the production of such LOXs and for performing the novel production methods of aliphatic unsaturated C-aldehyde compounds. Further describes herein is the use of particular aldehydes or aldehyde mixtures as a flavor ingredient or ingredient for food or feed compositions. 4. The method of claim 1 , wherein the polypeptide comprises an amino acid sequence selected froma) SEQ ID NO: 3, 6, 9, 12 or 15;b) SEQ ID NO: 18c) SEQ ID NO: 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, or 50; d) amino acid sequences having at least 40% sequence identity to at least one of the sequences of a), b) or c) and retaining said enzymatic activity of a lipoxygenase; ande) single and multiple mutants of anyone of the polypeptides c) retaining said enzymatic activity of a lipoxygenase.5. The method of claim 1 , wherein the polypeptide comprises the enzymatic activity of a bifunctional lipoxygenase.6. The method of claim 1 , wherein the polypeptide comprises the ability of converting at least one PUFA to at least one mono- or polyunsaturated aliphatic aldehyde.7. The method of claim 6 , wherein said decadienal is selected from 2E claim 6 ,4E-decadienal and 2E claim 6 ,4Z-decadienal and mixtures thereof; and wherein said decatrienal is selected from 2E claim 6 ,4E claim 6 , 7Z-decatrienal and 2E claim 6 ,4Z claim 6 ,7Z-decatrienal and mixtures thereof.8. The method of claim 1 , wherein said ...

METHYLMENTHOL DERIVATIVE AND COOL-SENSATION IMPARTER COMPOSITION CONTAINING SAME

A cooling agent composition includes a methyl menthol derivative represented by the following general formula (1). In the formula (1), a symbol * indicates an asymmetric carbon atom, X represents a hydrogen atom or a substituent, and Y represents an aryl group having 6 to 20 carbon atoms which may have a substituent. 2. The cooling agent composition according to claim 1 , wherein X in the general formula (1) represents a hydrogen atom claim 1 , a hydroxyl group claim 1 , an acetoxy group claim 1 , an oxo group claim 1 , or a methyl group claim 1 , and Y in the general formula (1) represents a phenyl group which may have a substituent.4. The cooling agent composition according to claim 1 , further comprising at least one kind of cooling substance other than the methyl menthol derivative.5. The cooling agent composition according to claim 4 , wherein the cooling substance other than the methyl menthol derivative is at least one cooling substance selected from the group consisting of:one or more kinds of compounds selected from menthol, menthone, camphor, pulegol, isopulegol, cineole, cubenol, menthyl acetate, pulegyl acetate, isopulegyl acetate, menthyl salicylate, pulegyl salicylate, isopulegyl salicylate, 3-(1-menthoxy)propane-1,2-diol, 2-methyl-3-(1-menthoxy)propane-1,2-diol, 2-(1-menthoxy)ethane-1-ol, 3-(1-menthoxy)propane-1-ol, 4-(1-menthoxy)butan-1-ol, menthyl 3-hydroxybutanoate, menthyl glyoxylate, p-menthane-3,8-diol, 1-(2-hydroxy-4-methylcyclohexyl)ethanone, menthyl lactate, menthone glycerin ketal, menthyl-2-pyrrolidone-5-carboxylate, monomenthyl succinate, alkali metal salts of monomenthyl succinate, alkaline earth metal salts of monomenthyl succinate, monomenthyl glutarate, alkali metal salts of monomenthyl glutarate, alkaline earth metal salts of monomenthyl glutarate, N-{[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl}glycine, p-menthane-3-carboxylic acid glycerol ester, menthol propylene glycol carbonate, menthol ethylene glycol carbonate, p-menthane-2,3 ...

SPRAY-DRIED COMPOSITIONS CAPABLE OF RETAINING VOLATILE COMPOUNDS AND METHODS OF PRODUCING THE SAME

The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods. 1. A method for producing a spray-dried flavor composition capable of retaining volatile compounds comprising spray drying a flavor containing volatile compounds in a spray dryer , the spray dryer having an inlet temperature of less than 100° C. and an inlet air humidity of 0-4 g HO/kg dry air and having an outlet temperature between 35° C. and 55° C. and an outlet air humidity of 10- 20 g HO/kg dry air to obtain a spray-dried flavor composition , wherein the volatile compounds are present in the spray-dried flavor composition in an amount that is at least 20% of the volatile compounds originally contained in the flavor.2. The method of claim 1 , further comprising drying the spray-dried flavor composition in a fluid-bed chamber attached at the spray dryer outlet claim 1 , wherein the temperature of the air of the fluid-bed unit is at or below the outlet temperature of the spray dryer.3. The method of claim 1 , wherein the volatile compounds are acetaldehydes claim 1 , dimethyl sulfides claim 1 , ethyl acetates claim 1 , ethyl propionates claim 1 , methyl butyrates claim 1 , or ethyl butyrates.4. The method of claim 1 , wherein the volatile compounds have a boiling point of less than 200° C.5. The method of claim 1 , wherein the flavor emulsion further comprises a carrier material.6. The method of claim 1 , wherein the flavor further comprises a solvent.7. The method of claim 6 , wherein the solvent is a volatile solvent.8. The method of claim 5 , wherein the flavor and carrier material comprise 40% and 70% as dry solid material of the total composition.9. The method of claim 1 , wherein air of the spray dryer is partially or wholly nitrogen or carbon dioxide.10. The method of claim 1 , wherein the water activity of the composition is in the range of 0.1 to 0.6. ...

COOL-FEELING IMPARTED FOOD PRODUCT

A food product capable of providing a cool feeling inside the mouth when eaten; a production method of the food product; and a method for providing a cool feeling in a variety of food products. The food product has a cool feeling and containing 0.1%-99% by mass tricaprin relative to the total mass of the food product including the tricaprin. This food product may be a cake, bread, cookies, fish paste products, chocolate, powdered chocolate, or cream. 1. A cool-feeling imparting agent for food products , comprising tricaprin as an active ingredient.2. A cool-feeling imparted food product claim 1 , comprising a food product and the cool-feeling imparting agent for food products according to .3. The cool-feeling imparted food product according to claim 2 , wherein the content of tricaprin contained in the cool-feeling imparting agent for food products is 0.1 to 99 mass % relative to the total mass of the food product containing tricaprin.4. The cool-feeling imparted food product according to claim 2 , wherein the food product is selected from the group consisting of cake claim 2 , bread claim 2 , cookie claim 2 , fish paste products claim 2 , chocolate claim 2 , powdered chocolate claim 2 , and cream.5. A method of manufacturing a cool-feeling imparted food product claim 2 , the method comprising mixing a food product with tricaprin so that the content of tricaprin is 0.1 to 99 mas% relative to the total mass of the food product containing tricaprin.6. The method of manufacturing a cool-feeling imparted food product according to claim 5 , wherein the food product is selected from the group consisting of cake claim 5 , bread claim 5 , cookie claim 5 , fish paste products claim 5 , chocolate claim 5 , powdered chocolate claim 5 , and cream.7. A method of imparting cool feeling on a food product claim 5 , the method comprising mixing the food product with tricaprin so that the content of tricaprin is 0.1 to 99 mass % relative to the total mass of the food product ...

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei , avocado, Cassia tora, Plantago asiatica L, hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and so on. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with citral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

Novel substituted cyclohexane compounds

The presently disclosed subject matter is directed to novel compounds of Formula I, Formula II, and Formula III, and stereoisomers thereof, and flavor compositions comprising the novel compounds.

NOVEL COMPOUND, AND FLAVOR AND/OR FRAGRANCE COMPOSITION CONTAINING SAID COMPOUND

The present invention provides a compound represented by general formula (1). 2. A flavor and/or fragrance composition comprising the compound according to .3. A beverage claim 2 , food claim 2 , cosmetic claim 2 , toiletry product claim 2 , air-care product claim 2 , daily-necessity or grocery product claim 2 , oral cavity composition claim 2 , hair-care product claim 2 , skin-care product claim 2 , body-care product claim 2 , laundry detergent claim 2 , finishing softener for clothes claim 2 , quasi drug claim 2 , or drug comprising the flavor and/or fragrance composition according to .4. A method for improving an odor of a flavor and/or fragrance claim 1 , the method comprising adding the compound according to to the flavor and/or fragrance. The present invention relates to a novel compound having a cyclopropane ring structure, and a flavor and/or fragrance composition comprising the compound. The present invention also relates to a beverage, food, cosmetic, toiletry product, air-care product, daily-necessity or grocery product, oral-care composition, hair-care product, skin-care product, body-care product, laundry detergent, finishing softener for clothes, quasi drug, or drug comprising the flavor and/or fragrance composition, and a method for strengthening an odor of a flavor and/or fragrance.The recent product diversification of cosmetics, health and sanitary materials, drugs, and the like have caused an unprecedentedly high demand for development of flavor and/or fragrance substances which are to be used for cosmetics, flavors and/or fragrances for health and sanitary materials, and further flavors and/or fragrances for drugs and which are high in diffusibility, unique in odor quality, highly preferred, high in fixation ability, good in stability, and high in safety.Especially, numerous compounds with musky odor have been developed so far (for example, GOUSEI KOURYOU, KAGAKU TO SHOUHIN CHISHIKI (Synthetic Flavors and/or Fragrances, Chemistry and Product ...

SWEET FLAVOR MODIFIER

The present invention includes compounds having structural formula (Ia): 2. The ingestible composition of claim 1 , wherein Rand Rare both methyl claim 1 , or ethyl.3. The ingestible composition of claim 1 , wherein Rand R claim 1 , together with the carbon atom to which they are attached claim 1 , form cyclopropyl claim 1 , cyclobutyl claim 1 , or cyclohexyl.5. The ingestible composition of claim 1 , wherein when a group is indicated as substituted the substituent is one or more selected from the group consisting of —R claim 1 , halo claim 1 , ═O claim 1 , —OR claim 1 , —NRR claim 1 , —CN claim 1 , —S(O)R claim 1 , and —C(O)NRR claim 1 , where Ris selected from the group consisting of alkyl claim 1 , cycloalkyl claim 1 , cycloheteroalkyl claim 1 , aryl claim 1 , arylalkyl claim 1 , heteroaryl and heteroarylalkyl; each Ris independently hydrogen or R; and each Ris independently Ror alternatively claim 1 , the two Rs may be taken together with the nitrogen atom to which they are bonded form a 4- claim 1 , 5- claim 1 , 6- or 7-membered cycloheteroalkyl which may optionally include from 1 to 4 of the same or different additional heteroatoms selected from the group consisting of O (oxygen) claim 1 , N (nitrogen) and S (sulfur).6. The ingestible composition of claim 1 , further comprising one or more sweeteners.7. The ingestible composition of claim 6 , wherein the sweetener is selected from the group consisting of sucrose claim 6 , fructose claim 6 , glucose claim 6 , galactose claim 6 , mannose claim 6 , lactose claim 6 , tagatose claim 6 , maltose claim 6 , high fructose corn syrup claim 6 , D-tryptophan claim 6 , glycine claim 6 , erythritol claim 6 , isomalt claim 6 , lactitol claim 6 , mannitol claim 6 , sorbitol claim 6 , xylitol claim 6 , maltodextrin claim 6 , maltitol claim 6 , isomalt claim 6 , hydrogenated glucose syrup (HGS) claim 6 , hydrogenated starch hydrolyzate (HSH) claim 6 , stevioside claim 6 , rebaudioside A claim 6 , other sweet Stevia-based ...

UMAMI FLAVOR COMPOSITION

The present invention relates to a method for producing a flavour composition comprising free glutamate, said method comprises providing wheat gluten and contacting the wheat gluten with a protease, with an exopeptidase and with a glutaminase to produce the flavour composition comprising free glutamate. 1. A method for producing a flavor composition comprising free glutamate , said method comprising providing wheat gluten and contacting the wheat gluten with a protease , with an exopeptidase and with a glutaminase to produce the flavor composition comprising free glutamate.2. The method according to claim 1 , comprising contacting the wheat gluten with the protease and subsequently with the exopeptidase to produce the flavor composition comprising free glutamate.3. The method according to claim 1 , comprising contacting the wheat gluten with the protease and subsequently with the exopeptidase and the glutaminase to produce the flavor composition comprising free glutamate.4. The method according to claim 1 , further comprising contacting the wheat gluten with a proline-specific endoprotease.5. The method according to claim 4 , wherein contacting the wheat gluten with the exopeptidase claim 4 , the proline-specific endoprotease and the glutaminase is a single step.6. The method according to claim 1 , wherein the contacting the wheat gluten with the exopeptidase claim 1 , the proline-specific endoprotease and/or the glutaminase to produce the flavor composition comprising free glutamate is carried out at a pH within L range of 3 to 7 and/or a temperature within a range of 50° C. to 70° C.7. The method according to claim 1 , wherein the flavor composition comprising free glutamate comprises an amount of free glutamate of more than 0.1% (wt) on carrier free dry matter of the flavor composition.8. A flavor composition comprising an amount of free glutamate of more than 6% (wt) on carrier free dry matter of the flavor composition.9. The flavor composition according to ...

TASTE-MODIFYING COMBINATIONS

The present invention relates to the use of a compound according to formula (I) 2. The composition as recited in claim 1 , wherein n is 0 or 1;the dotted line represents carbon-carbon single or double bond; and{'sup': 1', '4', '5', '5', '5, 'sub': 1', '5, 'each of Rto R, taken independently from each other, represents a hydrogen atom, or represents a Ror ORgroup, Rrepresenting a Cto Calkyl group.'}4. The composition as recited in any one of to claim 1 , wherein Rrepresents a hydrogen atom or represents a Ror ORgroup claim 1 , and Rrepresents a Ror ORgroup claim 1 , Rrepresenting a Cto Calkyl group.5. The composition as recited in any one of to claim 1 , wherein Rrepresents a hydrogen atom or represents a Rgroup claim 1 , and Rrepresents a Ror ORgroup claim 1 , Rrepresenting a Cto Calkyl group.6. The composition as recited in any one of to claim 1 , wherein said compound (I) or (II) is in the form of a mixture of the E and Z stereoisomers claim 1 , said mixture comprising at least 50% w/w claim 1 , or at least 80% w/w claim 1 , of the stereoisomer E claim 1 , the remaining being essentially the Z stereoisomer.7. The composition as recited in claim 1 , wherein said compound (I) is selected amongst (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxy-phenyl)-N-(3-methoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-ethoxy-phenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-propoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-isopropoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-ethylphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3 claim 1 ,4-dimethylphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-isopropyl-phenethyl)acrylamide or (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-methylphenethyl)acrylamide.8. A method to confer claim 1 , enhance claim 1 , improve or ...

NEGATIVE CONTROL CANNABIS FORMULATIONS

Compositions and methods useful for providing negative control formulations for clinical trials involving whole plant extracts are provided. The formulations include a plurality of odorants and flavorants designed to mimic the unique odor and flavor profile of whole plant extracts. The odorants and flavorants may include the terpenes and terpinoids. 1cannabiscannabis. A composition comprising a plurality of flavorants in a suitable excipient/carrier such that the composition possesses the odor and flavor profile of and/or a extract , while being substantially free from cannabinoids.2cannabis. The composition of claim one wherein the odor/flavor profile is designed to match a particular strain of or extract therefrom.3. The composition of wherein the plurality of flavorants comprise one or more compounds selected from the group consisting of the monoterpenes claim 1 , diterpenes claim 1 , carotenoids claim 1 , phytols claim 1 , tetraterpenes claim 1 , sesquiterpenes claim 1 , sterols claim 1 , triterpenes claim 1 , and flavonoids.4. A placebo comprising the composition of .5cannabiscannabis. A method for providing negative control compositions for use in placebo controlled trials comprising the steps of formulating a composition having the odorant and flavor profile of a based therapeutic being tested in the same dosage form as the based therapeutic being tested.6cannabis. The method of wherein the based therapeutic is a whole plant extract.7. A method for testing the hypothesis that one or more whole plant extracts are responsible for a particular biological effect or effects comprising:selecting a whole plant extract to be tested for a particular biological effect or effects;creating a negative control formulation that has a substantially similar odor/flavor profile of the whole plant extract while being substantially free of cannabinoids; andrunning comparative tests between the whole plant extract and the negative control formulation. N/AThe present invention ...

AROMA-FREE GRAPE JUICE

The present invention pertains to a fruit juice composition wherein the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced, a method for producing the composition, and a food or beverage containing the composition. 1. A fruit juice composition reduced in content of a flavor component and not substantially decreased in two or more components of nutritional function components and one or more components of saccharides , as compared with a grape juice as a raw material.2. The composition according to claim 1 , wherein the nutritional function components are at least two selected from the group consisting of mineral claim 1 , organic acid claim 1 , vitamin claim 1 , polyphenol claim 1 , protein claim 1 , amino acid claim 1 , dietary fiber and glucide (except for saccharides).3. The composition according to claim 1 , wherein the nutritional function components are at least two selected from the group consisting of malic acid claim 1 , tartaric acid claim 1 , total polyphenol claim 1 , and total sixteen amino acids except for asparagine claim 1 , cysteine claim 1 , glutamine and tryptophan among twenty amino acids constituting proteins.4. The composition according to claim 1 , wherein the saccharides correspond to at least one selected from the group consisting of fructose and glucose.5. The composition according to claim 1 , wherein the flavor component is one or more selected from the group consisting of flavor components of aldehydes claim 1 , flavor components of alcohols claim 1 , flavor components of esters claim 1 , flavor components of ketones and flavor components of amines.6. The composition according to claim 5 , wherein any one or more of a total content of the flavor components of aldehydes claim 5 , a total content of the flavor components of alcohols claim 5 , a total content of the flavor components of esters claim 5 , a total content of the flavor ...

NEW VANILLIN AND OR ETHYLVANILLIN, PROCESS FOR THEIR PREPARATIONS AND USE THEREOF

The present invention relates to a new bio-sourced vanillin and/or ethylvanillin, containing specific impurities. The invention further relates to a process for their preparations and the use of such compounds. 1. A composition , comprising vanillin and/or ethylvanillin and at least one compound selected from the group consisting of 2-hydroxy-2-(4-hydroxy-3-m ethoxyphenyl)acetic acid , 4-hydroxy-5-methoxyisophthalaldehyde , 2 ,2′-(4-hydroxy-5-methoxy-1 ,3-phenylene)bis(2-hydroxy-acetic acid) , 2-hydroxy-3-methoxybenzaldehyde , 2-hydroxy-2-(2-hydroxy-3-methoxyphenyl)acetic acid , 2-(3-ethoxy-4-hydroxyphenyl)-2-hydroxyacetic acid , 2-(3-ethoxy-2-hydroxyphenyl)-2-hydroxyacetic acid , 2 ,2′-(5-ethoxy-4-hydroxy-1 ,3-phenylene)bis(2-hydroxyacetic acid) , 5-ethoxy-4-hydroxyisophthalaldehyde , 3-ethoxy-2-hydroxybenzaldehyde , (E or Z)-3-(4-hydroxy-3-methoxybenzylidene)-7-methoxybenzofuran-2(3H)-one , and (E or Z)-7-ethoxy-3-(3-ethoxy-4-hydroxybenzylidene)benzofuran-2(3H)-one , and having a bio-based carbon content of between 75% and 100%.2. The composition according to claim 1 , wherein vanillin and/or ethylvanillin has a bio-based carbon content above 80%.3. The composition according to claim 1 , wherein the vanillin and/or ethylvanillin displays a mean isotopic C deviation of from −33% to −23%.4. The composition according to claim 1 , wherein the composition comprises vanillin and at least one compound selected from the group consisting of 2-hydroxy-2-(4-hydroxy-3-m ethoxyphenyl)acetic acid claim 1 , 4-hydroxy-5-methoxyisophthalaldehyde claim 1 , 2 claim 1 ,2′-(4-hydroxy-5-methoxy-1 claim 1 ,3-phenylene)bis(2-hydroxyacetic acid) claim 1 , 2-hydroxy-3-methoxybenzaldehyde claim 1 ,2-hydroxy-2-(2-hydroxy-3-methoxyphenyl)acetic acid claim 1 , and (E or Z)-3-(4-hydroxy-3-methoxybenzylidene)-7-methoxybenzofuran-2(3H).5. The composition according to claim 1 , wherein the composition comprises vanillin having a purity higher than 90%.6. The composition according to claim 1 , ...

Acid taste/acid smell-reducing agent

Provided is an acid taste and/or acid smell-reducing agent that can effectively reduce acid taste/acid smell without adding off-taste and off-smell. The acid taste and/or acid smell-reducing agent is composed of 4,7-tridecadienal and/or 2,4,7-tridecatrienal and is added to a food or drink having acid taste and/or acid smell.

CRUMB CHOCOLATE FLAVOR COMPOSITIONS

The presently disclosed subject matter is directed to chocolate compositions containing dry milk chocolate and extraneous flavor compositions that impart a crumb chocolate flavor to a fat-based confectionery. The extraneous flavor compositions of the present disclosure can comprise (a) a highly volatile compound, (b) a lactone compound, and (c) a caramelic composition. 1. A chocolate composition comprising dry milk chocolate and an extraneous flavor composition , wherein the extraneous flavor composition comprises a) a highly volatile compound , b) a lactone compound , and c) a caramelic composition , and wherein the caramelic composition comprises dimethylhydroxy furanone , phenylacetaldehyde , and maltol.2. The chocolate composition of claim 1 , wherein the lactone compound is selected from the group consisting of δ-dodecalactone claim 1 , δ-decalactone claim 1 , γ-nonalactone claim 1 , δ-octalactone claim 1 , γ-undecalactone claim 1 , δ-valerolactone claim 1 , γ-valerolactone claim 1 , δ-hexalactone claim 1 , γ-hexalactone claim 1 , δ-heptalactone claim 1 , γ-heptalactone claim 1 , γ-octalactone claim 1 , δ-octenolactone claim 1 , δ-nonalactone claim 1 , γ-decalactone claim 1 , δ-decenolactone (massoia lactone) claim 1 , δ-undecalactone claim 1 , γ-dodecalactone claim 1 , 5-butyldihydro-4-methylfuran-2(3H)-one (whiskey lactone) claim 1 , 6-pentylpyran-2-one claim 1 , and combinations thereof.3. The chocolate composition of claim 2 , wherein the lactone compound is selected from the group consisting of δ-dodecalactone claim 2 , δ-decalactone claim 2 , δ-octalactone claim 2 , γ-nonalactone claim 2 , γ-undecalactone claim 2 , and combinations thereof.4. The chocolate composition of claim 1 , wherein the highly volatile compound is selected from the group consisting of methanethiol claim 1 , 2 claim 1 ,3-butanedione claim 1 , 2-methylbutanal claim 1 , 3-methylbutanal claim 1 , methylpropanal claim 1 , and combinations thereof.5. The chocolate composition of claim 4 , ...

COOLING FORMULATIONS

The present application discloses long-lasting cooling formulations which comprise at least one cooling agent and are suitable for use in confectionery products. In certain, non-limiting embodiments of the disclosed formulations, the cooling agent is WS-30 (glycerol ester of p-menthane-3-carboxylic acid) In certain embodiments, the disclosed formulations provide enhanced cooling attributes for mints and chewing gum. 2. The flavor composition of claim 1 , further comprising one or more cooling compounds selected from the group consisting of WS-23 (N claim 1 ,2 claim 1 ,3-Trimethyl-2-isopropylbutamide) claim 1 , WS-5 (N-(Ethoxycarbonylmethyl)-3-p-menthanecarboxamide) claim 1 , WS-12 ((1R claim 1 ,2S claim 1 ,5R)—N-(4-Methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide) claim 1 , menthyl glutarate claim 1 , menthyl succinate claim 1 , isopulegol claim 1 , menthyl lactate claim 1 , menthol claim 1 , WS-3 (N-Ethyl-p-menthane-3-carboxamide) claim 1 , menthol EG carbonate claim 1 , menthol PG carbonate claim 1 , and menthol glycerol ether.3. The flavor composition of claim 1 , further comprising WS-5.4. The flavor composition of claim 1 , further comprising WS-12.5. The flavor composition of claim 1 , further comprising WS-23.6. The flavor composition of claim 1 , further comprising WS-5 claim 1 , WS-12 and WS-23.7. A food product comprising the flavor composition of .9. The food product of claim 8 , wherein the concentration is about 0.05% claim 8 , about 0.1% or about 0.2% weight/weight of the food product.10. The food product of claim 8 , wherein the food product is a confectionery product.11. The food product of claim 8 , wherein the food product is selected from the group consisting of cakes claim 8 , cookies claim 8 , pies claim 8 , hard candies claim 8 , soft candies claim 8 , compressed mints claim 8 , chewing gums claim 8 , chewy candies claim 8 , gelatins claim 8 , ice creams claim 8 , sorbets claim 8 , jams claim 8 , jellies claim 8 , chocolates ...

Use of oxazolines as aroma/flavour precursors

The present invention relates to compounds based on an oxazoline moiety which liberate Strecker aldehydes under mild and controllable conditions. In addition the invention relates to food products comprising such compounds, and uses of such compounds.

FAT-BASED FLAVOUR CONCENTRATES AND PROCESS FOR PRODUCING SAME

The present invention relates to a process for manufacturing a fat-based flavour concentrate obtained by a thermal reaction wherein the process comprises the step of providing a flavour precursor composition comprising at least one polyol and at least one amino compound comprising amino acids, amino acid derivatives and peptides with a dairy ingredient;followed by heating the flavour precursor composition with the dairy ingredient to generate a fat-based flavour concentrate; and cooling the fat-based flavour concentrate. 1. Process for manufacturing a fat-based flavour concentrate yielding a caramel and/or biscuit profile obtained by a thermal reaction wherein the process comprises a fat base ranging from 40 to 62% w/w and further providing a flavor precursor composition comprising:at least one added polyol ranging from 0.25 to 2% w/w (preferably 0.5 to 1%);at least one added amino compound comprising amino acids ranging from 1 to 4% w/w; anda dairy ingredient ranging from 35-48%,wherein the ratio between added polyols and added amino acid compounds is between 1:4 to 1:8 and the ratio between added precursors (sum of polyols+amino acids) and milk ingredient ranges between 1:8 to 1:10;heating the flavor precursor composition with the dairy ingredient to generate a fat-based flavour concentrate; andcooling the fat-based flavour concentrate.2. The process of claim 1 , wherein heating step is performed in a continuous oil phase at a low moisture content ranging from 0 to 5% added water.3. The process of claim 2 , wherein oil phase is selected from the group consisting of fractionated palm kernel oil claim 2 , hydrogenated palm kernel oil cocoa butter claim 2 , anhydrous milk fat (AMF) claim 2 , hydrogenated vegetable oil claim 2 , and combinations thereof.4. The process of claim 3 , wherein oil phase is hydrogenated palm kernel oil.5. The process according to wherein the at least one polyol is a reducing sugar.6. A process according to wherein the at least one polyol is ...

NOVEL LACTONE COMPOUND AND NOVEL ETHER COMPOUND

A lactone compound is represented by general formula (A), and an ether compound is represented by general formula (B). In formula (A), R is a hydrogen atom or R1. When R is a hydrogen atom, R′ is R1, the carbon bond (1) is a single bond or a double bond, and the carbon bond (2) is a single bond. When R is R1, R′ is a hydrogen atom or R1, both the carbon bonds (1) and (2) are a single bond, or one of them is a double bond and the other is a single bond. In formula (B), R″ is R1. R1 represents a specific alkyl group, a specific alkenyl group, a specific alkynyl group, or an aryl group. In formulas (A) and (B), n is 0 or 1. 3. A flavor or fragrance composition comprising the compound according to .4. A product comprising the flavor or fragrance composition according to claim 3 , the product being a beverage claim 3 , food claim 3 , fragrance or cosmetic claim 3 , toiletry product claim 3 , air care product claim 3 , daily necessities and household goods claim 3 , oral composition claim 3 , hair care product claim 3 , skin care product claim 3 , body care product claim 3 , detergent for cloth claim 3 , soft finishing agent for cloth claim 3 , quasi-drug claim 3 , or pharmaceutical.5. A method for improving an aroma of a flavor or fragrance claim 1 , the method comprising adding the compound according to to a flavor or fragrance.6. A flavor or fragrance composition comprising the compound according to .7. A product comprising the flavor or fragrance composition according to claim 6 , the product being a beverage claim 6 , food claim 6 , fragrance or cosmetic claim 6 , toiletry product claim 6 , air care product claim 6 , daily necessities and household goods claim 6 , oral composition claim 6 , hair care product claim 6 , skin care product claim 6 , body care product claim 6 , detergent for cloth claim 6 , soft finishing agent for cloth claim 6 , quasi-drug claim 6 , or pharmaceutical.8. A method for improving an aroma of a flavor or fragrance claim 2 , the method ...

METHODS AND COMPOSITIONS FOR CONSUMABLES

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1an isolated and purified plant protein in a solution,wherein the isolated plant protein has a solubility in the solution of at least 25 g/L.. A consumable product comprising: This application is a continuation of U.S. application Ser. No. 17/081,938 filed on Oct. 27, 2020, which a continuation of U.S. application Ser. No. 16/238,769 filed on Jan. 3, 2019, which is a continuation of U.S. application Ser. No. 15/786,776 filed on Oct. 18, 2017, which is a continuation of U.S. application Ser. No. 14/796,970 filed Jul. 10, 2015, which is a continuation of, and claims the benefit of priority under 35 U.S.C. § 120 to, PCT/US2014/011361 filed Jan. 13, 2014, which is a continuation of, and claims the benefit of priority under 35 U.S.C. § 120 to, U.S. application Ser. No. 13/941,211, filed Jul. 12, 2013, which claims the benefit of priority under 35 U.S.C. § 119(e) to U.S. Application Ser. No. 61/908,634, filed Nov. 25, 2013, and to U.S. Application Ser. No. 61/751,816, filed Jan. 11, 2013; and this application is related to the following co-pending patent applications: Application Serial No. PCT/US2012/46560; Application Serial No PCT/US2012/46552; Application Ser. No. 61/876,676, filed Sep. 11, 2013; Application Ser. No. 61/751,818, filed Jan. 11, 2013, and Application Ser. No. 61/611,999, filed Mar. 16, 2012, all of which are incorporated herein by reference.This invention relates to consumable products and more particularly, to non-animal based replicas of animal-based food products, that can be produced, in some embodiments, by breaking down non-animal materials into their constituent parts and reassembling those parts into the consumables.Animal farming has a profound negative environmental impact. Currently it is estimated that 30% of Earth's land ...

FLAVOR SYSTEM

The various aspects presented herein relate to methods and compositions for use in flavored articles containing non-animal proteins, having an improved sensory profile. 1. A composition comprising a yeast lysate; and(a) a yeast lysate; and(b) a flavor composition selected from the group consisting of: (i) a soy masking composition comprising steviol glycosides having additional glucose units added to the base steviol glycoside molecules via enzymatic glucosylation; (ii) a vanilla flavor composition comprising vanillin; (iii) a cream flavor composition comprising lactones; and (iv) any combinations thereof; and(c) a non-animal protein.2. The composition of claim 1 , wherein a concentration of yeast lysate in the composition ranges from 0.0025 weight percent to 0.2 weight percent claim 1 , based on the total weight of the composition.35-. (canceled)6. A flavored article claim 1 , which comprises the composition of .7. The flavored article of claim 6 , wherein a concentration of yeast lysate in the flavored article ranges from 0.0025 weight percent to 0.2 weight percent claim 6 , based on the total weight of the flavored article.8. The flavored article of claim 7 , wherein the flavored article is a food or beverage product.9. A method of improving a flavor profile of a flavored article claim 7 , the method comprising:providing a flavored article comprising a non-animal protein having an off taste; andintroducing to the flavored article a flavor modifying composition comprising: (a) a yeast lysate; and (b) a flavor composition selected from the group consisting of: (i) a soy masking composition comprising steviol glycosides having additional glucose units added to the base steviol glycoside molecules via enzymatic glucosylation; (ii) a vanilla flavor composition comprising vanillin; (iii) a cream flavor composition comprising lactones; and (iv) any combinations thereof.10. The method of claim 9 , wherein improving a flavor profile comprises: reducing bitterness claim 9 ...

METHOD FOR PRODUCING YEAST EXTRACT, YEAST EXTRACT OBTAINED THEREBY, SEASONING COMPOSITION, AND FOOD

There is provided a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration, and further containing glutamic acid at a high concentration. There is provided such a production method comprising an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; and a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step at 56° C. or higher. 1. A method for producing a yeast extract , the method comprises:an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; anda hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step with hot water.2. The method according to claim 1 , wherein the yeast extract is extracted with hot water at 56° C. or higher in the hot water extraction step.3. The method according to claim 1 , wherein the conditions effective for organic acid generation include maintaining the suspension of yeast for 2 to 30 hours.4. The method according to any one of claim 1 , wherein the conditions effective for organic acid generation include maintaining the suspension of yeast at 40 to 55° C. and pH 4.0 to 7.5.5. The method according to claim 1 , wherein the cultured yeast to be subjected to the organic acid generation treatment has been cultured under such conditions that the volumetric oxygen transfer rate (KLa) is 300 hror higher.6. The method according to claim 1 , wherein amount of nitrogen contained in the cultured yeast to be subjected to the organic acid generation treatment at the end of the culture is 8.5% or lower based on dry weight of the yeast.7. The method according to claim 1 , ...

TASTE-MODIFYING INGREDIENT

Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage. 15.-. (canceled)6. A taste modifying composition comprising from 5 to 100 ppm of 7-[4 ,5-dihydroxy-6-(hydroxymethyl)-3-(3 ,4 ,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one.7. A method of reducing or masking bitterness of a foodstuff or beverage and/or increasing the sweetness of a foodstuff or beverage by adding from 5 to 100 ppm of 7-[4 ,5-dihydroxy-6-(hydroxymethyl)-3-(3 ,4 ,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one thereto.8. A method for modifying the taste of a foodstuff or beverage by including therein a taste modifying composition that includes 7[4 ,5-dihydroxy-6-(hydroxymethyl)-3-(3 ,4 ,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) in an amount effective to reduce bitterness or increase sweetness of the foodstuff or beverage.9. The method of claim 8 , wherein the taste modification comprises reducing bitterness.10. The method of claim 8 , wherein the taste modification comprises increasing sweetness.11. The method of claim 8 , wherein the taste modifying ingredient is present in an mount from 5 to 300 ppm.12. The method of claim 8 , wherein the taste modifying ingredient is present in an mount from 5 to 100 ppm. The present invention relates to a taste-modifying ingredient. The invention further relates to the use of the taste-modifying ingredients in a foodstuff and a taste-modifying composition comprising the taste-modifying ingredient.Sugar is a popular sweetening additive in human food preparation. By sugar is understood sucrose but also other commonly used calorie rich sweetening additives such as glucose, fructose and high fructose corn ...

METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products. 1. (canceled)2. A method of imparting a color transition to a plant-based meat analog product , comprising: a) a heme-containing protein, wherein the heme-containing protein is a plant heme-containing protein, an algal heme-containing protein, a fungal heme-containing protein, a ciliate heme-containing protein, a bacterial heme-containing protein, or a combination thereof; and', 'b) a stabilizer,, 'including in a plant-based meat analog product a composition comprisingwherein the plant-based meat analog product transitions from a substantially pink or red color before cooking to a substantially brown color during cooking.3. The method of claim 2 , wherein the stabilizer comprises a lipoxygenase inhibitor claim 2 , an antioxidant claim 2 , a shelf life extender claim 2 , or mixtures thereof.4. The method of claim 2 , wherein the antioxidant comprises one or more of vitamin C claim 2 , beta-carotene claim 2 , alpha-tocopherol claim 2 , caffeic acid claim 2 , propyl gallate claim 2 , and epigallocatechin gallate.5. The method of claim 2 , wherein the shelf life extender comprises one or more of carbon monoxide claim 2 , a nitrite claim 2 , sodium metabisulfite claim 2 , BOMBAL® claim 2 , vitamin E claim 2 , rosemary extract claim 2 , green tea extract claim 2 , and a catechin.6. The method of claim 2 , wherein the composition is included in the plant-based meat analog product such that the heme-containing protein is present in an amount of about 0.01% to about 5% (by weight) in the plant-based meat analog product.7. The method of claim 2 , wherein the composition contains no animal products that contain heme.8. The ...

METHODS AND COMPOSITIONS FOR CONSUMABLES

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1. (canceled)2. A method for imparting a color change to a consumable product , the method comprising:including about 0.01% to about 5% by weight of a plant heme-containing protein, an algal heme-containing protein, a fungal heme-containing protein, a protozoan heme-containing protein, or a bacterial heme-containing protein into the consumable product,wherein the consumable product transitions from a substantially pink or red color in an uncooked state to a substantially brown color during cooking.3. The method of claim 2 , wherein the consumable product comprises one or more of an emulsifier claim 2 , a gelling agent claim 2 , a fiber claim 2 , a shelf life extender claim 2 , an anti-oxidant claim 2 , a starch claim 2 , a gum claim 2 , and combinations thereof.4. The method of claim 3 , wherein the shelf life extender is selected from one or more of a nitrite claim 3 , sodium metabisulfite claim 3 , BOMBAL® claim 3 , vitamin E claim 3 , rosemary extract claim 3 , green tea extract claim 3 , and a catechin.5. The method of claim 3 , wherein the anti-oxidant is selected from one or more of glutathione claim 3 , vitamin C claim 3 , vitamin A claim 3 , vitamin E claim 3 , caffeic acid claim 3 , epigallocatechin gallate claim 3 , propyl gallate claim 3 , and beta-carotene.6. The method of claim 3 , wherein the gum is selected from one or more of xanthan gum and carrageenan.7. The method of claim 2 , wherein the consumable product comprises a sugar selected from the group consisting of glucose claim 2 , ribose claim 2 , sucrose claim 2 , fructose claim 2 , xylose claim 2 , maltodextrin claim 2 , and combinations thereof claim 2 , and a sulfur compound selected from methionine claim 2 , cysteine claim 2 , thiamine claim 2 , and combinations thereof.8. The ...

Flavour system

A system to deliver to a user artificial flavor sensations equivalent to a selected desired real flavor having a database in which is stored data of a number of real flavors broken down into components selected from taste, smell, feel and appearance, A head mounted display device is provided to deliver visual and audio cues of a flavor from the database and a bite sensation component is mounted in the mouth of a wearer of the head mounted display controlling the delivery of taste, feel, and smell components of the flavor to the user.

PREPARATIONS

Proposed are preparations, comprising special amides and menthol or menthol compounds or aromatic substances, characterized in that they have improved flavor and scent properties, and also that they allow the production of preparations, particularly emulsions with improved shelf life. 115-. (canceled)17. The composition of claim 16 , further comprising a cosmetic additive (component c) selected from the group consisting of surfactants claim 16 , oils claim 16 , emulsifiers claim 16 , pearlescent waxes claim 16 , consistency-enhancing agents claim 16 , thickeners claim 16 , superfatting agents claim 16 , stabilizers claim 16 , polymers claim 16 , silicone compounds claim 16 , fats claim 16 , waxes claim 16 , lecithins claim 16 , phospholipids claim 16 , UV light protection factors claim 16 , humectants claim 16 , biogenic agents claim 16 , antioxidants claim 16 , deodorants claim 16 , antiperspirants claim 16 , antidandruff agents claim 16 , film-forming agents claim 16 , swelling agents claim 16 , insect repellents claim 16 , self-tanning agents claim 16 , tyrosine inhibitors claim 16 , hydrotropes claim 16 , solubilizers claim 16 , preservatives claim 16 , perfumed oils and dyes and mixtures thereof.18. The composition of claim 16 , further comprises at least one aromatic substance.19. The composition of claim 18 , wherein said aromatic substances are selected from the group consisting of anethol claim 18 , acetanisole claim 18 , acetaldehyde claim 18 , acetylmethylcarbinol claim 18 , 2-acetylpyrazine claim 18 , 2-acetylpyridine claim 18 , 2-acetylthiazoline claim 18 , 2-acetylthiazole claim 18 , allyl capronate claim 18 , alpha-amylcinnamaldehyde claim 18 , para-anisaldehyde claim 18 , anis alcohol claim 18 , dimethyl isopropyldithiazine claim 18 , benzaldehyde claim 18 , benzyl acetate claim 18 , L-borneol claim 18 , butyric acid claim 18 , butyl acetate claim 18 , 3-butylidene phthalide claim 18 , capronic acid claim 18 , carvacrol claim 18 , L-carvone claim 18 ...

COATED FOOD PRODUCTS

A coating material for a food product includes a manipulated pH of the environment to produce a coating material that is particularly suitable for use in the extrusion coating of food products. 143-. (canceled)44. A method for preparing a coating material for a food product , the method comprising:a gel preparation stage in which a composition comprising an anionic polysaccharide is maintained at a pH of from 3.3 to 3.9 to increase its viscosity; anda coating formation stage in which the gel is homogenized.45. The method of claim 44 , wherein the composition is maintained at a pH of from 3.4 to 3.8.46. The method of claim 44 , wherein the gel preparation stage is at least one member of a group consisting of: carried out for a period of greater than 10 minutes and carried out at a temperature of from 10 to 40° C.47. The method of claim 44 , wherein the anionic polysaccharide is an alginate claim 44 , and/or wherein the composition comprises the anionic polysaccharide in an amount of from 1 to 10% by weight of the composition.48. The method of claim 44 , wherein the composition further comprises an acidic buffer.49. The method of claim 44 , wherein the method comprises one or more further ingredients in the coating material claim 44 , the one or more further ingredients being selected from starches claim 44 , plasticizers claim 44 , smoke derivatives claim 44 , hydrocolloids and insoluble fibers.50. The method of claim 44 , wherein the method comprises forming the composition by adding water to an anhydrous form of the anionic polysaccharide.51. The method of claim 44 , wherein the viscosity of the coating material is at least 20% greater than the viscosity of the composition claim 44 , and/or wherein the gel has a viscosity of from 25 to 40 Pa·s at 5° C.52. A coating material obtainable by:a gel preparation stage in which a composition comprising an anionic polysaccharide is maintained at a pH of from 3.3 to 3.9 to increase its viscosity; anda coating formation stage ...

FLAVOR AND FRAGRANCE COMPOSITIONS CONTAINING THIOPYRAN-CARBALDEHYDE

The present invention relates to the novel flavor and fragrance use of 2,6-dipropyl-5,6-dihydro-2H-thiopyran-3-carbaldehyde. 1. A method of improving , enhancing or modifying a flavor composition through the addition of an olfactory acceptable amount of 2 ,6-dipropyl-5 ,6-dihydro-2H-thiopyran-3-carbaldehyde.2. The method of claim 1 , wherein the flavor composition further comprising a material selected from the group consisting of a foodstuff claim 1 , a chewing gum claim 1 , a dental product claim 1 , an oral hygiene product and a medicinal product.3. The method of claim 1 , wherein the olfactory acceptable amount is greater than about 0.1 parts per billion by weight of the flavor composition.4. The method of claim 1 , wherein the olfactory acceptable amount is from about 1 part per billion to about 1000 parts per million by weight of the flavor composition.5. The method of claim 1 , wherein the olfactory acceptable amount is from about 10 parts per billion to about 100 parts per million by weight of the flavor composition.6. The method of claim 1 , wherein the olfactory acceptable amount is from about 100 parts per billion to about 10 parts per million by weight of the flavor composition. This application is a divisional of U.S. Ser. No. 14/546,462, filed Nov. 18, 2014, now allowed, the contents hereby incorporated by reference as if set forth in its entirety.The present invention relates to the incorporation and use of a new chemical entity as a flavor and fragrance material.There is an ongoing need in the flavor industry for flavor chemicals that enhance or provide new flavors for food preparations. There is a similar ongoing need for fragrance chemicals to give perfumers and other persons the ability to create new fragrances for perfumes, colognes and personal care products. Those with skill in the art appreciate how differences in the chemical structures of the molecules can result in significant differences in the odor, notes and characteristics. The ...

T1r hetero-oligomeric taste receptors, cell lines that express said receptors, and taste compounds

The invention relates to compounds that specifically bind a T1R1/T1R3 or T1R2/T1R3 receptor or fragments or sub-units thereof. The present invention also relates to the use of hetero-oligomeric and chimeric taste receptors comprising T1R1/T1R3 and T1R2/T1R3 in assays to identify compounds that respectively respond to umami taste stimuli and sweet taste stimuli. Further, the invention relates to the constitutive of cell lines that stably or transiently co-express a combination of T1R1 and T1R3; or T1R2 and T1R3; under constitutive or inducible conditions. The use of these cells lines in cell-based assays to identify umami and sweet taste modulatory compounds is also provided, particularly high throughput screening assays that detect receptor activity by use of fluorometric imaging.

METHODS AND COMPOSITIONS FOR CONSUMABLES

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat. 1. (canceled)2. A composition for enhancing a meat substitute comprising:an isolated and purified heme-containing protein selected from leghemoglobin and myoglobin, wherein the isolated and purified heme-containing protein is isolated and purified from a genetically modified yeast organism.3. The composition of claim 2 , wherein the isolated and purified heme-containing proteins is leghemoglobin.4. The composition of claim 2 , wherein the isolated and purified heme-containing proteins is myoglobin.5. The composition of claim 2 , wherein the composition comprises an aqueous solution.6. A meat substitute comprising the composition of .7. The meat substitute of claim 6 , comprising 0.01% to 5% by weight of the isolated and purified heme-containing protein.8. A method of enhancing a meat substitute so that when the meat substitute is cooked claim 6 , the meat substitute releases an odorant associated with meat claim 6 , the method comprising:isolating and purifying a heme-containing protein selected from leghemoglobin and myoglobin; andcombining the heme-containing protein with the meat substitute to generate the odorant when the meat substitute is cooked.9. The method of claim 8 , wherein the isolated and purified heme-containing protein is isolated and purified from a genetically modified yeast organism.10. The method of claim 8 , wherein the isolated and purified heme-containing protein is isolated and purified from genetically modified bacteria.11. The method of claim 8 , wherein the odorant is 2-octanone.12. The method of claim 8 , wherein the odorant is 2-methylfuran.13. The method of claim 8 , wherein the isolated and purified heme-containing protein is leghemoglobin.14. The method of claim 8 , wherein the isolated and purified heme-containing protein is myoglobin.15. The method of claim 8 , wherein the meat substitute comprises 0.01% to 5% ...

PREPARATIONS

Proposed are preparations, comprising special amides and menthol or menthol compounds or aromatic substances, characterized in that they have improved flavor and scent properties, and also that they allow the production of preparations, particularly emulsions with improved shelf life. 115-. (canceled)17. The composition of claim 16 , wherein said aromatic substances are selected from the group consisting of anethol claim 16 , acetanisole claim 16 , acetaldehyde claim 16 , acetylmethylcarbinol claim 16 , 2-acetylpyrazine claim 16 , 2-acetylpyridine claim 16 , 2-acetylthiazoline claim 16 , 2-acetylthiazole claim 16 , allyl capronate claim 16 , alphaamylcinnamaldehyde claim 16 , para-anisaldehyde claim 16 , anis alcohol claim 16 , dimethyl isopropyldithiazine claim 16 , benzaldehyde claim 16 , benzyl acetate claim 16 , L-borneol claim 16 , butyric acid claim 16 , butyl acetate claim 16 , 3-butylidene phtalide claim 16 , capronic acid claim 16 , carvacrol claim 16 , L-carvone claim 16 , d-carvone claim 16 , carvomenthone claim 16 , cis-carvyl acetate claim 16 , caryophyllene claim 16 , 1 claim 16 ,8-cineol claim 16 , 1 claim 16 ,4-cineol claim 16 , cinnamyl acetate claim 16 , citral claim 16 , citronellal claim 16 , citronellol claim 16 , citronellyl acetate claim 16 , cumin aldehyde claim 16 , cyclopentadecanolide claim 16 , alpha-damascone claim 16 , beta-damascone claim 16 , alpha-damascenone claim 16 , beta-damascenone claim 16 , delta-decalactone claim 16 , gamma-decalactone claim 16 , dehydromenthofurolactone claim 16 , dihydromenthofurolactone claim 16 , 2 claim 16 ,3-diethylpyrazine claim 16 , dihydroanethol claim 16 , dihydrocarvone claim 16 , dihydrocumarin claim 16 , beta-dihydroionone claim 16 , dimethyl anthranilate claim 16 , dimethyl sulfide claim 16 , dimethyl pyrazine claim 16 , sotolone claim 16 , diphenyl oxide claim 16 , divanillin claim 16 , 2 claim 16 ,4-decadienal claim 16 , delta-dodecalactone claim 16 , gamma-dodecalactone claim 16 , acetic acid ...

THIOLS AS FLAVORING INGREDIENT

A method to confer, enhance, improve or modify the flavor properties of a flavoring composition or flavored article by adding to the composition or article the compound 3-mercaptoheptyl acetate or an optically active enantiomer thereof in an amount effective to provide a flavor base having top notes of the citrus-grapefruit, teas and/or peach type and/or red fruit. The compound is typically added to provide an amount of from 0.0001 to 500 ppm in the flavoring composition or flavored article. Also, the resultant flavored composition or flavored article. 1. A method to confer , enhance , improve or modify the flavor properties of a flavoring composition or flavored article , which method comprises adding to the composition or article the compound 3-mercaptoheptyl acetate or an optically active enantiomer thereof in an amount effective to provide a flavor base having top notes of the citrus-grapefruit , teas and/or peach type and/or red fruit.2. The method according to claim 1 , wherein the compound is added to provide an amount of from 0.0001 to 500 ppm in the flavoring composition or flavored article.3. The method according to claim 1 , wherein the compound is added to provide an amount of from 0.0003 to 5 ppm in flavored article.4. The method according to claim 1 , wherein the compound is present in a flavoring composition that is added to the flavored article.5. The method according to claim 4 , wherein the flavoring composition comprises at least one ingredient selected from the group consisting of a flavor carrier and a flavor base; and optionally at least one flavor adjuvant.6. The method according to claim 4 , wherein the compound is provided in the flavoring composition in an amount of from 0.0000001 to 0.03% by weight thereof.7. The method according to claim 4 , wherein the compound is provided in the flavoring composition in an amount of from 0.0000002 to 0.01% by weight thereof.8. The method according to claim 1 , wherein the flavored article includes a ...

CREAMER COMPOSITIONS

The present invention relates to processes for manufacturing creamer compositions. Further aspects of the invention relate to a creamer composition, the use of a creamer composition, a food ingredient, a food product and a process for providing a coffee mix. 1. Process for manufacturing a creamer composition , the process comprising:providing a flavor precursor composition comprising at least one polyol and at least one amino compound selected from the group consisting of amino acids, amino acid derivatives and peptides, wherein the at least one polyol and at least one amino compound are materials solid at 25° C. and wherein the at least one polyol and at least one amino compound are combined with water and/or glycerol to form a liquid eutectic mixture, the amount of water and/or glycerol being insufficient to dissolve at least one of the polyols or amino compounds individually at 25° C., or the amount of water and/or glycerol being such that all the polyols and the amino compounds are simultaneously saturated at 25° C.; andheating the flavor precursor composition to generate a process flavour composition; andmixing the process flavor composition with an aqueous creamer component.2. A process according to wherein the at least one amino compound is selected from the group consisting of glycine claim 1 , alanine claim 1 , valine claim 1 , norvaline claim 1 , leucine claim 1 , norleucine claim 1 , aspartic acid claim 1 , glutamic acid claim 1 , asparagine claim 1 , glutamine claim 1 , arginine claim 1 , lysine claim 1 , serine claim 1 , threonine claim 1 , proline claim 1 , tyrosine claim 1 , cysteine claim 1 , cystine claim 1 , methionine claim 1 , phenylalanine claim 1 , histidine claim 1 , tryptophan claim 1 , dihydroxyphenylalanine claim 1 , taurin claim 1 , thiamine claim 1 , carnosine and mixtures of these.3. A process according to wherein the at least one polyol is a reducing sugar.4. A process according to wherein the at least one polyol is selected from the ...

EUTECTIC FLAVOR SYSTEMS

Provided is a liquid system comprising a first component and a second component the components selected from the group consisting of carbohydrates, sugar alcohols, food grade acids, food grade non-aqueous solvents and food grade salts wherein: a. the second component is different than the first component; b. the system has a melting point lower than each of the components; and c. the liquid system comprises 7% or less water. The systems are useful for protecting an active ingredient in a food system wherein the ingredient is stable at room temperature and retains its sensory properties after being diluted into an aqueous beverage for example to form a flavored aqueous beverage. 1. A liquid system comprising a first component and a second component the components selected from the group consisting of carbohydrates , sugar alcohols , food grade acids , food grade salts , and food grade non-aqueous solvents wherein:i) the second component is different than the first component;ii) the system has a melting point lower than each of the components; andiii) the liquid system comprises 7% or less water.2. The system as recited in wherein the first component and second component is selected from malic acid claim 1 , citric acid claim 1 , maleic acid claim 1 , lactic acid claim 1 , tartaric acid claim 1 , glucose claim 1 , erythritol claim 1 , fructose claim 1 , sorbitol claim 1 , sucrose claim 1 , trehalose claim 1 , glycerin claim 1 , propylene glycol and 1 claim 1 ,3-propanediol.3. The system as recited in further comprising an active ingredient wherein the ingredient is susceptible to oxidation and/or acid-catalyzed degradation.4. The system as recited in any one of wherein the combined weight of the first and second components is provided in an amount claim 1 , by weight claim 1 , from about 50 to about 99% of the total weight of the system.5. The system as recited in any one of wherein the ingredient is provided in an amount of from about 1% to 50% claim 1 , by weight ...

USE OF ACETYLENIC FATTY ACID COMPOUNDS AS KOKUMI FLAVOR

The present invention relates to the use of an unsaturated linear C-monocarboxylic acid having at least one triple bond, or an ester or salt thereof, as a flavor, in particular for conferring kokumi flavor to foodstuffs. 1. Use of an unsaturated linear C16-24-monocarboxylic acid having at least one triple bond , or an ester or salt thereof , as a flavor.2. The use according to claim 1 , wherein the acid is a linear Cis-monocarboxylic acid having a triple bond at position 9 or 12.3. The use according to claim 1 , wherein the acid has at least one further double bond in addition to the triple bond.4. The use according to claim 1 , wherein the acid is of the following Formula (I):{'br': None, 'Formula (I){'br': None, 'sub': 2', '7, 'ROOC—(CH)-(A)-C≡C—(B)\u2003\u2003(I)'}{'sub': '1-4', 'sup': '−', 'wherein R is hydrogen, a Calkyl group or a cation which forms a salt with the OOC-moiety;'}{'sub': '18', '(A) represents a divalent C3-segment constituting the carbon atoms 9 to 11 of the C-chain, having at least one of a double bond and an oxygen-containing substituent; and'}{'sub': '18', '(B) represents a monovalent C5-segment constituting the carbon atoms 14 to 18 of the C-chain, which includes one or more of a double bond and an oxygen-containing substituent.'}5. The use according to claim 4 , wherein R is hydrogen claim 4 , methyl or ethyl or an alkali metal.9. The use according to claim 1 , as a flavor-conferring or taste-modifying agent for foodstuff or a flavored product intended for introduction into the oral cavity and removal after use.10. The use according to claim 9 , for imparting or enhancing kokumi taste.11. A flavoring composition claim 1 , comprising the unsaturated linear C-monocarboxylic acid or an ester or salt thereof claim 1 , as defined in as an active ingredient claim 1 , together with an acceptable carrier.12. The flavoring composition according to claim 11 , wherein the carrier is a solid carrier claim 11 , and the composition is solid preparation ...

IMPROVER FOR CEREAL PROCESSED FOOD PRODUCT

An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B). 1. An improver for cereal processed food product , containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural , dimethyl sulfide , and 3-methylbutanal as a component (B) , whereina mass ratio of the component (B) with respect to the component (A) is 0.01 to 500 when the component (B) consists of 5-Hydroxymethylfurfural,the mass ratio of the component (B) with respect to the component (A) is 0.00001 to 1.0 when the component (B) consists of dimethyl sulfide, andthe mass ratio of the component (B) with respect to the component (A) is 0.00001 to 1.0 when the component (B) consists of 3-methylbutanal.2. The improver according to claim 1 , wherein the mass ratio of the component (B) with respect to the component (A) is 0.01 to 500.3. A cereal processed food product claim 1 , containing the improver according to in a ratio of 0.1 to 50% by mass with respect to an unprocessed cereal product.4. A cereal processed food product claim 1 , containing the improver according to claim 1 , wherein a content of the maltol is 0.001 ppm to 20 ppm as a ratio to an unprocessed cereal product.5. A method of producing a cereal processed food product claim 1 , comprising:{'claim-ref': {'@idref': ' ...

Palatability enhancing compositions

The invention provides palatability enhancing compositions comprising a palatability enhancing amount of two or more of tetrasodium pyrophosphate, one or more animal by-products, and one or more microbial proteins and comestible compositions comprising one or more comestible ingredients and the palatability enhancing compositions.

DEUTERATED CAFFEINE AND USES THEREOF

Provided herein are compositions (e.g., pharmaceutical compositions, nutraceutical compositions, foods, beverages, cosmetic compositions, diet supplements) comprising deuterated caffeine. The provided compositions may be useful for treating and/or preventing various diseases and conditions, such as obesity, causing weight loss, increasing metabolic rate, reducing appetite, increasing energy expenditure, increasing urine output, increasing sodium excretion, reducing edema, a pain disorder, apnea, hypotension, an encephalopathy, a neurological or psychiatric disorder, and an inflammatory disorder. 1140-. (canceled)142. The nutritional supplement of claim 141 , wherein at least two to eight instances of Y are deuterium.143. The nutritional supplement of claim 141 , wherein nine or ten instances of Y are deuterium.147. The nutritional supplement of claim 141 , wherein the nutraceutically acceptable salt of the compound of Formula (I) is an HCl claim 141 , sulfate claim 141 , acetate claim 141 , phosphate claim 141 , diphosphate claim 141 , maleate claim 141 , citrate claim 141 , mesylate claim 141 , nitrate claim 141 , tartrate claim 141 , or gluconate salt.148. The nutritional supplement of claim 147 , wherein the salt is a citrate salt.151. The nutritional supplement of claim 141 , comprising about 1 mg to about 10 claim 141 ,000 mg of the compound of Formula (I) claim 141 , or a nutraceutically acceptable salt claim 141 , hydrate claim 141 , or solvate thereof.152. The nutritional supplement of claim 141 , comprising about 1 mg to about 1000 mg of the compound of Formula (I) claim 141 , or a nutraceutically acceptable salt claim 141 , hydrate claim 141 , or solvate thereof.153. The nutritional supplement of claim 141 , comprising about 1 mg/ml to about 100 mg/ml of the compound of Formula (I) claim 141 , or a nutraceutically acceptable salt claim 141 , hydrate claim 141 , or solvate thereof.154. The nutritional supplement of claim 141 , comprising about 10 mg/ml to ...

VANILLA COMPOSITION

Described herein is a composition for conferring, enhancing, or imparting a vanilla note, the composition including 2-hydroxy-4-methoxybenzaldehyde and vanillin imparted compound selected from the group of 3-methoxy-4-hydroxybenzaldehyde or 4-hydroxy-3-ethoxybenzaldehyde. Also described herein is a perfumed or flavored consumer product including this composition. Moreover, described are an extract including at least 10% of 2-hydroxy-4-methoxybenzaldehyde, and a method to improve, enhance, or modify the vanilla flavour profile of a composition using such an extract. 1. A flavoring or perfuming composition for conferring , enhancing , or imparting a vanilla note , the composition comprising 2-hydroxy-4-methoxybenzaldehyde and 4-hydroxy-3-methoxybenzaldehyde wherein the weight ratio between 2-hydroxy-4-methoxybenzaldehyde and 4-hydroxy-3-methoxybenzaldehyde is between 1:20 and 1:10000.2. The composition according to claim 1 , wherein the composition is in the form of a food matrix claim 1 , food substance claim 1 , or other edible product.3. The composition according to claim 1 , wherein the weight ratio between 2-hydroxy-4-methoxy benzaldehyde and 4-hydroxy-3-methoxybenzaldehyde is between 1:50 and 1:1000.4. The composition according to claim 3 , wherein the weight ratio between 2-hydroxy-4-methoxy benzaldehyde and 4-hydroxy-3-methoxybenzaldehyde is between 1:60 and 1:500.5. The composition according to claim 1 , wherein the concentration of 2-hydroxy-4-methoxybenzaldehyde is in the range of from 0.001 to 50 ppm ready-to-consume.6. The composition according to claim 1 , wherein the composition comprises one or more flavoring compounds.7. The composition according to claim 6 , wherein the flavoring compound is one or more of phenol claim 6 , 2-methoxyphenol claim 6 , 2-methoxy-4-vinyl-phenol claim 6 , 2-methoxy-4-(2-propen-1-yl)phenol claim 6 , 2-methoxy-4-(1-propen-1-yl)phenol claim 6 , 2-methoxy-4-(1-propen-1-yl)phenol claim 6 , 2-methoxy-4-methyl-phenol claim 6 , 2- ...

FRAGRANCE AND FLAVOR MATERIALS

The present disclosure is directed to the synthesis and application of undecavertol derivatives having unique and desired flavor and/or fragrant characteristics. The compounds of the present disclosure can be employed alone or incorporated as fragrance or flavor ingredients in fragrance or flavor compositions. The present disclosure is also directed to consumer products comprising such derivatives and/or fragrance or flavor compositions. 4. (canceled)5. A fragrance or flavor composition comprising one or more compounds of .6. A consumer product containing the flavor or fragrance composition of .7. A fragrance or flavor composition comprising one or more compounds of .8. A fragrance or flavor composition comprising one or more compounds of .9. A consumer product containing the flavor or fragrance composition of .10. A consumer product containing the flavor or fragrance composition of . The present application claims priority to U.S. Provisional Application No. 62/438,374, filed on Dec. 22, 2016, the content of which is incorporated herein by reference in its entirety.The present application relates to compounds useful as fragrance or flavor components in fragrance or flavor compositions.There is a continuing interest in the preparation of synthetic fragrance and flavor components and their use in consumer products. One strategy to prepare such compounds is to apply a known synthetic chemical reaction to readily available substrates. The Claisen Rearrangement is a reaction known to one skilled in the art of organic synthesis. When an allylic alcohol is converted to the vinyl ether and treated with acid and heat, the vinyl ether rearranges to a 4-alkenal. There are several Claisen products known for their use in the flavor and fragrance industry (Nowicki, Molecules 2000, 1033-1050). A similar rearrangement is the Johnson Rearrangement, also known to one skilled in the art, whereby an allylic alcohol is converted to a 4-alkenoic ester.There remains a need and demand for ...

TERPENE-BASED COMPOSITIONS, METHODOLOGIES FOR CREATION AND PRODUCTS THEREBY

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings. 1. A prepared composition comprising:(i) beta-caryophyllene,(ii) limonene, and(iii) one terpene or terpenoid selected from the group consisting of alpha-bisabolol, borneol, camphene, camphor, delta-3-carene, caryophyllene oxide, alpha-cedrene, beta-eudesmol, fenchol, geraniol, guaiol, alpha-humulene, isoborneol, linalool, menthol, myrcene, nerol, cis-ocimene, trans-ocimene, alpha-phellandrene, alpha-pinene, beta-pinene, sabinene, alpha-terpinene, alpha-terpineol, terpinolene, alpha-guaiene, elemene, farnesene, germacrene, guaia-1(10),11-diene, trans-2-pinanol, selina-3,7(11)-diene, eudesm-7(11)-en-4-ol, and valencene.2. The prepared composition according to claim 1 , wherein the composition further comprises one or more modifiers selected from the group consisting of a thiol claim 1 , a sulfur compound claim 1 , an ester claim 1 , a ketone claim 1 , an aldehyde claim 1 , a cannabinoid claim 1 , and a combination thereof.3. The prepared composition according to claim 1 , wherein the beta-caryophyllene claim 1 , the limonene claim 1 , and the one terpene or terpenoid is purified from a natural or a synthetic source.4. The prepared composition according to claim 1 , wherein the one terpene or terpenoid in (iii) is selected from the group consisting of alpha-humulene claim 1 , linalool claim 1 , myrcene claim 1 , alpha-pinene claim 1 , beta-pinene claim 1 , and terpinolene.5. The prepared composition according to claim 1 , ...

TERPENE-BASED COMPOSITIONS, PROCESSES, METHODOLOGIES FOR CREATION AND PRODUCTS THEREBY

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings. 1. A process for preparing a synthetic blend; wherein the process comprises:(i) obtaining a sample from a plant;(ii) analyzing a chemical profile of the sample to identify two or more compounds in the sample; wherein the two or more compounds have a flavor, and(iii) preparing a synthetic blend that mimics the flavor of the two or more compounds identified in the sample;wherein the two or more compounds function as entourage compounds, andwherein the synthetic blend in step (iii) comprises only terpenes or terpenoids.2. The process according to claim 1 , wherein the process comprises quantifying the two or more compounds identified in the sample.3. The process according to claim 1 , wherein at least one of the two or more compounds identified in step (ii) is a terpene or terpenoid.4. The process according to claim 1 , wherein the two or more compounds identified in the sample in step (ii) are terpenes and/or terpenoids.5. The process according to claim 3 , wherein the terpene or terpenoid is selected from the group consisting of alpha-bisabolol claim 3 , borneol claim 3 , camphene claim 3 , camphor claim 3 , beta-caryophyllene claim 3 , delta-3-carene claim 3 , caryophyllene oxide claim 3 , alpha-cedrene claim 3 , beta-eudesmol claim 3 , fenchol claim 3 , geraniol claim 3 , guaiol claim 3 , alpha-humulene claim 3 , isoborneol claim 3 , limonene claim 3 , linalool claim 3 , menthol claim 3 , myrcene claim 3 , nerol claim 3 , cis- ...

Use of rubusoside for reducing or suppressing certain unpleasant taste impressions

The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.

FLAVORED FOOD AND BEVERAGE PRODUCTS

A method of enhancing the sweetness of sweetener in a food or beverage product comprising adding Naringenin to the product in an amount of 50 ppm to 200 ppm by weight of the total weight of the product wherein the Naringenin does not block the bitter taste of the product when compared to the beverage without Naringenin. Also provided here is a food or beverage product comprising Naringenin in an amount of from 50 to 200 ppm, by weight, of the total weight of the product, and a sweetener wherein the product is not a product selected from coffee, tea, a cosmetic and a pharmaceutical. 1. A method of enhancing the sweetness of sweetener in a food or beverage product comprising adding Naringenin to the product in an amount of 30 ppm to 200 ppm by weight of the total weight of the product wherein the Naringenin does not block the bitter taste of the product when compared to the beverage without Naringenin.2. The method as recited in wherein the sweetener is selected from the group consisting of “Sweeteners” include claim 1 , but are not limited to the common saccharide sweeteners claim 1 , e.g. claim 1 , sucrose claim 1 , fructose (e.g. claim 1 , D-fructose) claim 1 , glucose (e.g. claim 1 , D-glucose) claim 1 , and sweetener compositions comprising natural sugars claim 1 , such as corn syrup (including high fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable sources claim 1 , semisynthetic “sugar alcohol” sweeteners such as erythritol claim 1 , isomalt claim 1 , lacthol claim 1 , mannitol claim 1 , sorbitol claim 1 , xylitol claim 1 , maltodextrin claim 1 , glycerol claim 1 , threitol claim 1 , arabitol claim 1 , ribitol claim 1 , dulcitol claim 1 , and the like claim 1 , and artificial sweeteners such as miraculin claim 1 , aspartame claim 1 , superaspartame claim 1 , saccharin claim 1 , saccharin-sodium salt claim 1 , acesulfame-K claim 1 , cyclamate claim 1 , sodium cyclamate claim 1 , and alitame. Sweeteners also ...

5-BICYCLO[2.2.1]HEPT-2-ENYL-ACETATE AS A SCENTING AND/OR FLAVORING AGENT

The present invention primarily relates to the use of 5-bicyclo[2.2.1]hept-2-enyl-acetate as fragrance and/or flavouring substance. The invention further relates to new fragrance and/or flavour substance compositions comprising 5-bicyclo[2.2.1]hept-2-enyl-acetate and their use, perfumed and/or flavoured articles comprising 5-bicyclo[2.2.1]hept-2-enyl-acetate and various methods for imparting, modifying and/or enhancing certain olfactory and/or taste notes. 121-. (canceled)23. The use according to for imparting claim 22 , modifying and/or enhancing one or several olfactory and/or taste notes selected from the group consisting of the notes green claim 22 , herbaceous claim 22 , fresh claim 22 , fruity claim 22 , floral claim 22 , woody claim 22 , sweet claim 22 , earthy claim 22 , greasy claim 22 , metallic and balsamic claim 22 , preferably one or several of the olfactory and/or taste notes selected from the group consisting of the notes green and fruity claim 22 , preferably one or several olfactory and/or taste notes selected from the group consisting of the notes banana claim 22 , raspberry claim 22 , blackcurrant and melon.25. The fragrance and/or flavour substance composition according to claim 24 , wherein the total amount of compound of formula (I) claim 24 , based on the total weight of the fragrance and/or flavour substance composition claim 24 , is in the range from 0.0001 to 99.9% by weight claim 24 , preferably from 0.001 to 99.5% by weight claim 24 , particularly preferably from 0.01 to 99% by weight.26. The fragrance and/or flavour substance composition according to claim 24 , wherein the total amount of compound of formula (I) in the fragrance and/or flavour substance composition is contained in a sensorially effective amount claim 24 , preferably in an amount sufficient to impart and/or enhance one or several olfactory and/or taste notes selected from the group consisting of the notes green claim 24 , herbaceous claim 24 , fresh claim 24 , fruity ...

Systems And Methods Of Custom Dispensing

Systems and methods of custom dispensing present a plurality of custom dispense options to a user. At least one user selection is received. A recipe ID representative of the at least one selection is created. The at least one selection of the custom dispense is dispensed. The custom dispense options may include a flavoring, a conduit, or a size of a dispense. A recipe ID may be encoded in an image including a bar code or quick response code. The recipe ID may facilitate communication between a point-of-sale system and a dispenser.

FLAVOR MODULATOR HAVING PYRIDINE DERIVATIVE OR SALT THEREOF AS ACTIVE INGREDIENT

2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing. 3. The flavor modulator according to claim 1 , wherein the flavor modulation is flavor impartment or enhancement.4. The flavor modulator according to claim 1 , wherein the flavor modulation is umami impartment.5. The flavor modulator according to claim 1 , wherein the flavor modulation is umami enhancement.6. The flavor modulator according to claim 1 , wherein the flavor modulation is sweetness enhancement.7. The flavor modulator according to claim 1 , wherein the flavor modulation is saltiness enhancement.8. The flavor modulator according to claim 1 , wherein the flavor modulation is milk richness enhancement for a milk or dairy product claim 1 , a food or drink product containing a milk or dairy product claim 1 , or a dairy replacement product.9. A flavor composition for food and drink claim 1 , comprising the flavor modulator according to as an active ingredient.10. A food or drink product comprising the flavor modulator according to .11. The flavor composition for cosmetics comprising the flavor modulator according to as an active ingredient.12. A cosmetic product comprising the flavor modulator according to .13. A flavor imparting or enhancing method for food and drink or cosmetics claim 1 , wherein a compound represented by the formula (1) or a salt thereof in is contained in a food or drink product or in a cosmetic product.14. An umami imparting or enhancing method for food and drink claim 1 , wherein a compound ...

METHOD FOR SYNTHESIZING A PRECURSOR OF A SINGLE DAIRY-LACTONE ISOMER

This disclosure provides a method for preparing a precursor of a single dairy-lactone isomer, methods of preparing a single dairy-lactone isomer, and to the organoleptic uses thereof. 6. The method according to claim 5 , wherein the dotted line of said molecule of formula (III) represents a single carbon-carbon bond obtained by hydrogenating an α claim 5 ,β-unsaturated lactone.7. The method according to claim 5 , wherein said molecule of formula (III) is obtained by oxidizing a dihydrolevoglucosenone in the presence of a peracid claim 5 , followed by hydrolysis claim 5 , said dihydrolevoglucosenone being obtained by hydrogenating a levoglucosenone.11. A pure isomer of dairy-lactone of Z—R claim 1 , Z—S claim 1 , E-R or E-S conformation obtained by the method according to .12. A pure isomer of dairy-lactone according to claim 11 , wherein the pure isomer of dairy-lactone is of Z—S conformation.13. A use of a pure isomer of dairy-lactone obtained by the method according to claim 1 , as a food flavor.14. The use of a pure isomer of dairy-lactone obtained by the method according to claim 1 , as an odorant molecule to flavor a food or cosmetic product.15. A bakery product comprising a pure isomer of dairy-lactone obtained by the method according to claim 1 , to give a “buttered” note to said bakery product.16. A product based on vegetable milk or animal milk substitute having a pure isomer of dairy-lactone obtained by the method according to claim 1 , to give a “milky” note to said product. This application is a national phase entry under 35 U.S.C. § 371 of International Patent Application PCT/FR2016/050813, filed Apr. 8, 2016, designating the United States of America and published as International Patent Publication WO 2016/162646 A1 on Oct. 13, 2016, which claims the benefit under Article 8 of the Patent Cooperation Treaty to French Patent Application Serial No. 1553112 filed Apr. 10, 2015.This application is in the field of aromatic molecules, their manufacturing ...

EMULSIONS

A topical flavor composition comprising at least one hydrophilic flavor compound and at least one lipophilic flavor compound, the flavor composition being a water-in-oil emulsion having a continuous non-aqueous phase and a disperse aqueous phase, the at least one lipophilic flavor compound being dissolved or dispersed in the continuous phase and the at least one hydrophilic flavor compound dissolved or dispersed in the disperse phase. The composition is useful for topical application to a wide variety of comestible products and allows highly versatile flavoring possibilities. 1. A topical flavor composition comprising at least one hydrophilic flavor compound and at least one lipophilic flavor compound , the flavor composition being a water-in-oil emulsion having a continuous non-aqueous phase and a disperse aqueous phase , the at least one lipophilic flavor compound being dissolved or dispersed in the continuous phase and the at least one hydrophilic flavor compound dissolved or dispersed in the disperse phase.2. The composition according to claim 1 , in which the continuous phase of the emulsion is an edible oil or fat that is solid or semi-solid at room temperature claim 1 , which is heated until it is sufficiently fluid.3. The composition according to claim 1 , in which the continuous phase comprises at least one flavor oil claim 1 , selected from fatty acids claim 1 , lactones claim 1 , aldehydes claim 1 , essential oils and terpenes.4. The composition according to claim 3 , in which the flavor oil is selected from butryric acid claim 3 , gamma-decalactone claim 3 , decanal claim 3 , orange oil claim 3 , and limonene.5. The composition according to claim 1 , in which the disperse phase additionally comprises co-solvent.6. The composition according to claim 1 , in which the water-soluble flavor components dissolved in the disperse phase are selected from sugars claim 1 , sweeteners claim 1 , salt claim 1 , organic flavor acids claim 1 , MSG and yeast extracts.7. ...

Method of improving flavor of a composition of (d)-beta-hydroxybutyric acid and (d)-1,3 butanediol and use as a nutritional supplement and therapeutic agent

A method of improving flavor of a combination of a composition for increasing circulating ketone levels is disclosed. A composition containing (D)-β-hydroxybutyric acid (D-BHB), (D)-β-hydroxyvaleric acid (D-BHV), and (D)-1,3 butanediol (D-1,3BD) is disclosed. Exemplary compositions may be incorporated into food, supplement, and beverage products.

GLYCOSYL HESPERETIN AND PROCESS FOR PRODUCING THE SAME AND USES THEREOF

The present invention aims to provide a novel glycosyl hesperetin, which is significantly reduced in miscellaneous tastes characteristic of conventional products containing glycosyl hesperetin, and a method for producing the same and uses thereof; and the objects are solved by providing a glycosyl hesperetin which comprises glycosyl hesperetin in an amount of 90% or more by mass but less than 100% by mass, on a dry solid basis, but it does not substantially contain furfural, and a method for producing the same and uses thereof. 124-. (canceled)25. A glycosyl hesperetin composition , which comprises a glycosyl hesperetin in an amount of 90% or more by mass but less than 100% by mass , on a dry solid basis , but it does not substantially contain furfural.26. The glycosyl hesperetin composition of claim 25 , wherein the content of furfural is less than 200 ppb claim 25 , on a dry solid basis claim 25 , when measured on GC/MS analysis.27. The glycosyl hesperetin composition of claim 25 , which does not substantially contain 4-methoxystylene.28. The glycosyl hesperetin composition of claim 25 , wherein the content of 4-methoxystylene measured on GC/MS analysis is less than 30 ppb claim 25 , on a dry solid basis.29. The glycosyl hesperetin composition of claim 25 , wherein said glycosyl hesperetin comprises α-glycosyl hesperidin and either or both of hesperidin and 7-O-β-glucosyl hesperetin.30. The glycosyl hesperetin composition of claim 25 , wherein the content of α-glycosyl hesperidin is 50% or more by mass but less than 100% by mass claim 25 , on a dry solid basis.31. The glycosyl hesperetin composition of claim 29 , wherein said α-glycosyl hesperidin is α-glucosyl hesperidin.32. The glycosyl hesperetin composition of claim 31 , which contains 60 to 90% by mass of α-glucosyl hesperidin claim 31 , on a dry solid basis.3318. The glycosyl hesperetin composition of claim 25 , which exhibits a value of less than 0.24 as an absorbance difference between the absorptions at ...

SULFUR-CONTAINING VOLATILE ORGANIC COMPOUNDS IN CANNABIS

An edible composition, an aerosol composition, a flavor composition, a fragrance composition, or an inhalable composition includes an organosulfur compound such as prenyl mercaptan, 2-methylthiophene, 3-methylthiophene, dimethyl disulfide, diprenyl disulfide, 3-methyl-2-buten-1-yl thiolacetate, 3-methyl-1-[(3-methyl-2-buten-1-yl)sulfanyl]-2-butene, prenylmethylthiol (1-(methylsulfanyl)-3-methyl-2-butene), prenyl thioacetate, thiogeraniol, dimethyl sulfide, or a combination of any two or more thereof, and a primary terpene compound selected from the group consisting of myrcene, β-caryophyllene, limonene, α-pinene, β-pinene, valencene, ocimene, terpinolene, or a combination of any two or more thereof. 112.-. (canceled)13. A process for augmenting or enhancing the gassy aroma or taste of a product , the process comprising the step of adding to said product an organosulfur compound selected from prenyl mercaptan , 2-methylthiophene , 3-methylthiophene , diprenyl disulfide , 3-methyl-2-buten-1-yl thiolacetate , 3-methyl-1-[(3-methyl-2-buten-1-yl)sulfanyl]-2-butene , prenylmethylthiol (1-(methylsulfanyl)-3-methyl-2-butene) , prenyl thioacetate , thiogeraniol , or a combination of any two or more thereof , wherein the product is an edible product , an aerosol product , a flavor product , a fragrance product , or an inhalable product.14. The process of claim 13 , wherein the product is an edible product or an inhalable product.15. The process of claim 13 , wherein the organosulfur compound is added in an amount of about 0.000001 wt % to about 0.6 wt % claim 13 , based on the total weight of the product.16. The process of claim 13 , wherein the organosulfur compound comprises about 0.000001 wt % to about 0.3 wt % of prenyl mercaptan claim 13 , about 0.000001 wt % to about 0.3 wt % of 2-methylthiophene claim 13 , or about 0.000001 wt % to about 0.3 wt % of prenyl mercaptan and about 0.000001 wt % to about 0.3 wt % of 2-methylthiophene.17. The process of further comprising ...

FLAVORED ARTICLES HAVING A REDUCED PH

The various aspects presented herein relate to the use of cyclohexanecarboxylic acids in flavored articles to improve the taste profile of the flavored article. 1. A method of modifying a taste of a flavored article , the method comprising:providing a flavored article;adding at least one cyclohexanecarboxylic acid to the flavored article.24-. (canceled)5. The method of wherein the flavored article comprises a natural or artificial sweetener.610-. (canceled)11. The method of claim 1 , wherein the at least one cyclohexanecarboxylic acid is selected from the group consisting of: 5-caffeoylquinic acid (5-CQA) claim 1 , 3-caffeoylquinic acid (3-CQA) claim 1 , 4-caffeoylquinic acid (4-CQA) claim 1 , 3 claim 1 ,4-dicaffeoylquinic acid (3 claim 1 ,4-diCQA) claim 1 , 3 claim 1 ,5-dicaffeoylquinic acid (3 claim 1 ,5-diCQA) claim 1 , 4 claim 1 ,5-dicaffeoylquinic acid (4 claim 1 ,5-diCQA) claim 1 , 3-feruloylquinic acid (3-FQA) claim 1 , 4-feruloylquinic acid (4-FQA) claim 1 , 5-feruloylquinic acid (5-FQA) claim 1 , 3-p-coumaroylquinic acid (3-p-CoQA) claim 1 , 4-p-coumaroylquinic acid (4-p-CoQA) claim 1 , 5-p-coumaroylquinic acid (3-p-CoQA) claim 1 , 3 claim 1 ,4-caffeoylferuloylquinic acid (3 claim 1 ,4-CFQA) claim 1 , 3 claim 1 ,4-feruloylcaffeoylquinic acid (3 claim 1 ,4-FCQA) claim 1 , 3 claim 1 ,5-caffeoylferuloylquinic acid (3 claim 1 ,5-CFQA) claim 1 , 3 claim 1 ,5-feruloylcaffeoylquinic acid (3 claim 1 ,4-FCQA) claim 1 , 4 claim 1 ,5-caffeoylferuloylquinic acid (4 claim 1 ,5-CFQA) claim 1 , 4 claim 1 ,5-feruloylcaffeoylquinic acid (4 claim 1 ,5-FCQA) claim 1 , and combinations thereof.12. The method of claim 1 , wherein the at least one cyclohexanecarboxylic acid is 5-caffeoylquinic acid.13. The method of claim 1 , wherein the at least one cyclohexanecarboxylic acid is introduced into the flavored article at a concentration ranging from 50 to 1000 ppm claim 1 , based on the weight of the flavored article. The present application claims priority to U.S. Provisional ...

METHOD FOR PRODUCING AN AROMA MIXTURE CONTAINING UNSATURATED DIENALS

The present invention primarily relates to a method for producing an aromatic blend comprising unsaturated dienals. The invention further relates to aromatic blends obtained or obtainable by a method according to the invention and compositions or semi-finished products for producing said compositions, comprising aromatic blends according to the invention. A further aspect of the present invention relates to the use of an aromatic blend according to the invention for aromatizing a composition, preferably a composition serving for food or pleasure, or a semi-finished product for producing such a composition. 1. A method for producing an aromatic blend comprising one or more unsaturated dienal(s) , comprising:a) air oxidizing one or more educt(s) comprising one or more substance(s) selected from the group consisting of punicic acid, punicic acid ester, elaeostearinic acid, elaeostearinic acid ester, linoleic acid and linoleic acid ester,b) optionally disintegrating a part or all or substantially all peroxides in the mixture obtained in a),c) purifying or, respectively, concentrating the dienal(s) produced in a) of the mixture obtained in a) and/or b), if present.2. The method according to claim 1 , wherein after purifying or claim 1 , respectively claim 1 , concentrating in c) a residue is obtained comprising a residual amount of educt(s) and wherein the method additionally comprises:d) repeating a), optionally b), and c), wherein the residue obtained from purifying or, respectively, concentrating in c) is used in a).3. The method according to claim 1 , wherein a) is performed in the presence of one or more solvent(s).4. The method according to claim 1 , wherein an amount of air of 10 to 1000 l/h per kg educt(s) is used for the air oxidizing in a).5. The method according to claim 1 , wherein the air oxidizing in a) is performed at a temperature of from 30 to 200° C.6. The method according to claim 1 , wherein the air oxidizing in a) is performed over a time of from 1 ...

LIPID POWDER COMPOSITION COMPRISING A SALT MIXTURE

The present invention, in an embodiment, is a powder composition that includes 20 to 80 weight % of a triglycerides mixture and 15 to 75 weight % of a salt mixture. The triglyceride mixture, based on a total fatty acid content of the triglycerides mixture, includes: 5% to 55% lauric acid content, 2% to 30% myristic acid content, 6% to 45% palmitic acid content, and 2% to 25% stearic acid content; 15% to 45% oleic acid content, 15% or less linoleic acid content, 10% or less linolenic acid content; and less than 2% of trans fatty acids; wherein, the salt mixture includes at least 90 weight % sodium chloride, based on the total weight of the salt mixture and a remainder includes at least one of sodium citrate, disodium citrate, monosodium tartrate, or disodium tartrate. 1. A powder composition comprising:20 weight % to 80 weight % of a triglycerides mixture, based on a total weight of the powder composition;15 weight % to 75 weight % of a salt mixture, based on the total weight of the powder composition;wherein, based on a total fatty acid content of the triglycerides mixture, the triglyceride mixture comprises:between 5% and 55% lauric acid content,between 2% and 30% myristic acid content,between 6% and 45% palmitic acid content, andbetween 2% and 25% stearic acid content;between 15% and 45% oleic acid content,15% or less linoleic acid content,10% or less linolenic acid content; andless than 2% of trans fatty acidswherein, the salt mixture comprises:at least 90 weight % sodium chloride, based on the total weight of the salt mixture anda remainder comprises at least one of sodium citrate, disodium citrate, monosodium tartrate, or disodium tartrate.2. The composition of claim 1 , further comprising 5 weight % to 30 weight % of a polysaccharides mixture claim 1 , based on the total weight of the powder composition.3. The composition of claim 2 , wherein the polysaccharides mixture comprises 50 weight % to 99 weight % of maltodextrin of 20 dextrose equivalents based a ...

PROFLAVOUR DELIVERY PARTICLES

Provided herein are flavor particles containing encapsulated precursors of acetaldehyde. Also provided herein are methods of making and using the particles. 1. A glass particle or bead composition comprising:i) 1-ethoxyethyl acetate;ii) a carrier comprising a carbohydrate wherein the carrier is provided in an amount, by weight, of up to about 90% of the total weight of the particle; andiii) water.2. The composition as recited in wherein the composition is a granule having a size greater than or equal to about 100 micrometers.3. The composition as recited in wherein the granule has a size in a range of about 100 μm up to about 5 mm (millimeters).4. The composition as recited in claim 1 , wherein the carrier further comprises an emulsifier.5. The composition as recited in claim 1 , wherein the composition further comprises a lubricant.6. The composition as recited in claim 1 , wherein the composition carrier comprises a buffer.7. A method of releasing acetaldehyde into an aqueous solution comprising delivering a composition as defined in to the aqueous solution.8. A method to confer claim 1 , enhance claim 1 , improve or modify the flavor or aroma of a flavored article comprising adding to said flavor or flavored article an effective amount of at least the composition of .9. A method of making a glass composition comprising: a. 1-ethoxyethyl acetate;', 'b. a carrier comprised of a carbohydrate; and', 'c. water;, 'i) blending in an extruderii) heating the blend to a temperature sufficient to form a molten mass;iii) extruding the molten mass;iv) cutting the molten mass into granules; andv) allowing the granules to cool to form a glassy particle.10. The method recited in wherein the carrier further comprises an emulsifier.11. The method as recited in wherein the glass composition further comprise a lubricant.12. The method as recited in wherein the glass composition further comprises a buffer. Provided herein is a precursor (proflavor) to acetaldehyde and its use for ...

NOVEL COMPOUND, AND FLAVOR COMPOSITION AND/OR FRAGRANCE COMPOSITION CONTAINING SAME

The present invention addresses the problem of providing a novel compound capable of imparting a highly appealing floral and verdant scent, and a flavor composition and/or fragrance composition containing the same. This compound is a racemic or optically active compound represented by general formula (1). 2. A flavor composition and/or fragrance composition comprising the racemic or optically active compound represented by the general formula (1) according to .3. A product imparted with a scent claim 2 , wherein the flavor composition and/or fragrance composition according to is combined with at least one product selected from the group consisting of beverages claim 2 , foods claim 2 , flagrances or cosmetics claim 2 , toiletry products claim 2 , air care products claim 2 , daily necessities and household goods claim 2 , compositions for oral use claim 2 , hair care products claim 2 , skin care products claim 2 , body care products claim 2 , detergents for clothing claim 2 , soft finishing agents for clothing claim 2 , quasi drugs claim 2 , and drugs.4. A method for improving a scent of a flavor and/or fragrance claim 1 , comprising adding the racemic or optically active compound represented by the general formula (1) according to . The present invention relates to a novel compound having a 3,5,5-trimethylheptane structure, a flavor composition and/or fragrance composition containing the compound, a fragrance or cosmetic, toiletry product, bathing agent, beverage, food, quasi drug, or drug containing the flavor composition and/or fragrance composition, and a method for strengthening a scent of a flavor and/or fragrance.In recent years, with the diversification of various food ingredients, food additives, beverages, foods (including favorite foods), fragrances or cosmetics, sanitation materials, sundries, drugs, and the like, formerly unknown new demands have been increasing for a flavor and/or fragrance used therein, and development of flavor substance and/or ...

SEASONING COMPOSITION FOR REDUCED-SODIUM COMESTIBLES

A seasoning composition, which includes (A) sodium chloride, (B) potassium chloride, (C) at least two nucleotides, and (D) glutamic acid or salt thereof. The seasoning composition is characterized as having a weight ratio of the at least two nucleotides to the glutamic acid or salt thereof, (C):(D), of from 1:1 to 5:1, and a weight ratio of potassium chloride to the glutamic acid or salt thereof, (B):(D), of from 10:1 to 250:1. Also disclosed are comestibles containing the seasoning composition, and methods of enhancing an initial salty taste of comestibles with the seasoning composition.

DERIVATIVES OF MENTHOL AND USES THEREOF

A compound that includes a menthol glycinate. The menthol glycinate includes a menthol connected to a glycine or glycine derivative, via an ester linkage. The groups on the N atom are referred to as Rand R, and Rand Rare independently selected from the group consisting of: H, alkyl and Rand Rtogether with the N atom to which they are attached form a 4-8-member ring. Rand Reach contain at most 20 carbon atoms. 2. The compound of claim 1 , wherein at least one of Rand Ris a substituted alkyl.3. The compound of claim 2 , wherein the substituted alkyl is a group comprising a member selected from the group consisting of an aryl group claim 2 , an ether group and an amine group.4. The compound of claim 1 , wherein at least one of Rand Ris an alkyl group of 3-6 carbon atoms.5. The compound of claim 1 , wherein at least one of Rand Ris a propyl group.6. The compound of claim 1 , wherein Ris selected from the group consisting of: a methyl group claim 1 , an ethyl group and a hydrogen atom.7. The compound of claim 3 , wherein Rcomprises at least one group selected from the group consisting of: piperidine and pyridine.8. The compound of claim 1 , wherein Rand Rand the N atom to which they are attached form a piperidine or pyrrolidine ring.9. The compound of claim 1 , wherein both Rand Rcomprise an alkyl group of 3-6 carbon atoms.11. The method of claim 10 , wherein the cooling agent is provided in a form selected from the group consisting of: a candy claim 10 , gum claim 10 , beverage claim 10 , mouthwash and toothpaste.1215-. (canceled)16. An insect repellant claim 1 , comprising: the compound of .17. A method of repelling insects claim 16 , comprising: applying the insect repellant of .18. A skin cream or shave gel claim 1 , comprising: the compound of and a carrier.19. A method of making the compound of claim 1 , comprising:reacting menthol and bromoacetyl bromide or chloroacetyl chloride to form an ester,isolating the ester, andreacting the ester and an amine to form the ...

Flavor, odor, and/or colorant compositions with oleaginous microorganisms and related methods

The present invention relates to methods for producing a dried flavor, fragrance (e.g., odor), and/or color composition and products produced using the composition. The present invention also provides methods for producing a dried flavoring composition and products that include the composition. In general, the methods include the steps of: a) combining a flavorant, odorant and/or colorant with oleaginous cells to provide a mixture; and, b) drying the mixture to produce a dried composition.

NOVEL COMPOSITIONS FOR FLAVOR ENHANCEMENT

Novel compositions and methods for enhancing alcohol sensation as well as carbonation effect in food consumables are provided. 127-. (canceled)28: A method of enhancing alcohol sensation in an alcoholic consumable or an alcohol-free beverage comprising the step of adding an olfactory effective amount of 17-(4-ethyl-1 ,5-dimethyl-hexyl)-10 ,13-dimethyl-2 ,3 ,4 ,7 ,8 ,9 ,10 ,11 ,12 ,13 ,14 ,15 ,16 ,17-tetradecahydro-1H-cyclopenta[a]phenanthren-3-ol or an isomer thereof.29: The method of claim 28 , wherein the isomer is (3S claim 28 ,8S claim 28 ,9S claim 28 ,10R claim 28 ,13R claim 28 ,14S claim 28 ,17R)-17-((1R claim 28 ,4R)-4-ethyl-1 claim 28 ,5-dimethyl-hexyl)-10 claim 28 ,13-dimethyl-2 claim 28 ,3 claim 28 ,4 claim 28 ,7 claim 28 ,8 claim 28 ,9 claim 28 ,10 claim 28 ,11 claim 28 ,12 claim 28 ,13 claim 28 ,14 claim 28 ,15 claim 28 ,16 claim 28 ,17-tetradecahydro-1H-cyclopenta[a]phenanthren-3-ol.30: The method of claim 28 , wherein the olfactory effective amount is about 0.1 parts per billion or greater by weight.31: The method of claim 28 , wherein the olfactory effective amount is from about 0.1 parts per billion to about 5 parts per million by weight.32: The method of claim 28 , wherein the olfactory effective amount is from about 1 part per billion to about 1 part per million by weight.33: The method of claim 28 , wherein the olfactory effective amount is from about 10 to about 250 parts per billion by weight.34: The method of claim 28 , wherein the alcoholic consumable is an alcoholic beverage selected from the group consisting of a distilled beverage claim 28 , a wine claim 28 , a beer and an alcohol-based fruit juice.35: The method of claim 28 , wherein the alcohol-free beverage is selected from the group consisting of an alcohol-free distilled beverage and an alcohol-free beer.36: A combination comprising an olfactory effective amount of 17-(4-ethyl-1 claim 28 ,5-dimethyl-hexyl)-10 claim 28 ,13-dimethyl-2 claim 28 ,3 claim 28 ,4 claim 28 ,7 claim 28 ,8 claim ...

Use of physiological cooling active ingredients, and agents containing such active ingredients

The invention relates to a TRPM8 modulator for achieving a cooling effect on the skin or a mucous membrane.

Emulsion composition and powder composition

An emulsion composition containing menthyl ethers represented by the formula (1) or a power composition prepared by drying such an emulsion composition can provide an emulsion composition and a powder composition which can be readily incorporated in food and drink or perfumery and has a fresh and mild bitterness (a naringin-like bitterness) with slow bitterness rising; in the formula (1), X represents a partial structural formula (1-a) or (1-b), and R 1 and R 2 each represent a methyl group, an ethyl group, a propyl group or an isopropyl group.

SOFT CHEWS WITH LOW WATER ACTIVITY AND METHODS OF MANUFACTURING SAME

The invention pertains to methods of manufacturing soft chews containing highly heat-labile and moisture-labile active agents. The invention pertains to methods for manufacturing soft chew, comprising a) heating at a non-aqueous liquid carrier to a temperature of at least about 50° C., b) mixing the heated non-aqueous liquid carrier with at least one binding agent to form a uniform solution, c) mixing a solid excipient with the mixture produced in step b) to form a smooth dough, d) cooling the dough to about 30° C., e) mixing an active agent with the cooled dough, and f) forming soft chews from the dough produced in step e). The invention also pertains to soft chews manufactured by the methods of the invention. The soft chews produced according to these methods exhibit surprisingly higher stability of moisture-labile active agents while still providing desirable soft chew properties, such as soft moisture texture, taste, and palatability. 1. A method for manufacturing a soft chew , comprising:a) heating a non-aqueous liquid carrier to a temperature of at least about 50° C.,b) mixing the heated non-aqueous liquid carrier with at least one binding agent to form a uniform solution,c) mixing a solid excipient with the uniform solution produced in step b) to form a smooth dough,d) cooling the smooth dough produced in step c) to between 30° C. and 40° C., ande) mixing an active agent with the cooled dough produced in step d), andf) forming the soft chew from the dough produced in step e).2. The method of claim 1 , comprising heating the non-aqueous liquid carrier to a temperature of about 50° C. to 100° C.3. The method of claim 1 , wherein the non-aqueous liquid carrier is: glycerin claim 1 , polyethylene glycol (PEG) claim 1 , vegetable oil claim 1 , glycerol formal claim 1 , propylene glycol claim 1 , ethylene glycol claim 1 , butyl glycol claim 1 , castor oil claim 1 , cottonseed oil claim 1 , sesame oil claim 1 , safflower oil claim 1 , soybean oil claim 1 , corn oil ...

SOY MILK HAVING SUPPRESSED GRASSY SMELL, AND METHOD FOR PRODUCING SAME

The present invention relates to a soy milk containing methylpyrazine compounds consisting of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine at a quantity of 40 to 7000 μg per 1 L. 1. A soy milk containing methylpyrazine compounds which consist of 2-methylpyrazine , 2 ,5-dimethylpyrazine and 2 ,6-dimethylpyrazine , at a quantity of 55 to 1500 μg per 1 L , wherein the soy milk does not contain fragrances.23-. (canceled)4. The soy milk according to claim 1 , wherein the soy milk has a whiteness of 60 or more.5. The soy milk according to claim 1 , wherein the soy milk is plain soy milk.6. A method for producing the soy milk of claim 1 , comprising:the step of adding roasted soy beans in which a roasting level and a blending quantity are controlled so that the content of the methylpyrazine compounds in a final product is 55 to 1500 μg per 1 L, wherein the roasting level of the roasted soy beans is L30 to L70.7. (canceled)8. A method for suppressing a grassy smell of soy milk claim 1 , comprising the step of adding roasted soy beans in which a roasting level and a blending quantity are controlled so that the content of methylpyrazine compounds which consist of 2-methylpyrazine claim 1 , 2 claim 1 ,5-dimethylpyrazine and 2 claim 1 ,6-dimethylpyrazine in a final product is 55 to 1500 μg per 1 L claim 1 , wherein the roasting level of the roasted soy beans is L30 to L70.9. The soy milk according to claim 4 , wherein the soy milk is plain soy milk.10. A method for producing the soy milk of claim 4 , comprising:the step of adding roasted soy beans in which a roasting level and a blending quantity are controlled so that the content of the methylpyrazine compounds in a final product is 55 to 1500 μg per 1 L, wherein the roasting level of the roasted soy beans is L30 to L70.11. A method for producing the soy milk of claim 5 , comprising:the step of adding roasted soy beans in which a roasting level and a blending quantity are controlled so that the content of ...

PROFLAVOR DELIVERY ARTICLE

Provided herein are flavor particles containing encapsulated precursors of acetylaldehyde. Also provided herein are methods of making and using the particles. 2. The composition as recited in wherein Rand Rare independently a straight or branched C-Calkyl.3. The composition as recited in wherein Rand Rare independently selected from the group consisting of methyl claim 2 , ethyl claim 2 , propyl claim 2 , and butyl.4. The composition as recited in any one of to wherein n is 1 and x is 2.5. The composition as recited in any one of - wherein n is 2 and x is independently 0 claim 2 , 1 or 2.6. The composition as recited in any one of to wherein n is 3 claim 2 , 4 claim 2 , 5 or 6 and x is independently 0 claim 2 , 1 or 2.7. The composition as recited in selected from the group consisting of bis(1-ethoxyethyl) succinate; bis(1-ethoxyethyl) adipate; bis(1-ethoxyethyl) fumarate; bis(1-propoxyethyl) succinate; bis(1-propoxyethyl) adipate; bis(1-propoxyethyl) fumarate; bis(1-butoxyethyl) succinate; bis(1-butoxyethyl) adipate claim 1 , and bis(1-butoxyethyl) fumarate.8. The composition as recited in wherein the compound is 5-(2-(1-ethoxyethoxy)propan-2-yl)-2-methyl-2-vinyltetrahydrofuran.9. The composition as recited in any one of - wherein the composition is a granule having a size greater than or equal to about 100 micrometers.10. The composition as recited in wherein the granule has a size in a range of about 100 μm up to about 5 mm (millimeters).11. The composition as recited in any one of to wherein the carrier comprises an emulsifier in an amount of from 0% up to about 100% a by weight of the total weight of the carrier.12. A method of releasing acetaldehyde into an aqueous solution comprising delivering a composition as defined in any one of - to the aqueous solution.13. The use of a composition defined by any one of - to confer claim 9 , enhance claim 9 , improve or modify the flavor or aroma of a flavored article.14. A method of making a glass composition comprising ...