Abstract: The present disclosure generally provides methods for identifying compounds that enhance kokumi taste, and related uses. In some particular aspects, the disclosure provides methods of identifying compounds that enhance kokumi taste by determining whether the compounds modulate the T1R1/T1R3 taste receptor. In some other aspects, the disclosure provides uses of such identified compounds to enhance the kokumi taste of an ingestible composition. In some further aspects, the disclosure provides flavored products, such as food or beverage products, that incorporate such ingestible compositions, and which thereby impart or enhance an umami taste in a flavored article. In some other aspects, the disclosure provides ingestible compositions that contain compounds known to impart or enhance umami taste, such as glutamates, aspartates, and purinic ribonucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP).

Abstract: A method of enhancing the sweetness of sweetener in a beverage or food product comprising adding Hesperetin Dihydrochalcone to the product in an amount of 2 ppm to 50 ppm by weight of the total weight of the product. Also provided here is a beverage or food product comprising Hesperetin Dihydrochalcone in an amount of from 2 to 50 ppm, by weight, of the total weight of the product.

Abstract: The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5, or even a C1 to C5, alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

Abstract: The present disclosure generally provides triterpene glucuronides, and the use of such compounds and related compounds as flavor modifiers. In some aspects, the disclosure provides certain compositions that include such triterpene glucuronides, such as compositions that include such triterpene glucuronides and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a sweetened article, such as a sweetened food or beverage product.

Abstract: The present disclosure generally relates to compounds useful as taste modifiers, particularly as compounds useful for enhancing umami taste, and their use in various comestible products, such as food and beverage products.

Abstract: The present disclosure generally provides a class of flavanone derivatives and their use as sweetness enhancers. In some aspects, the disclosure provides certain compositions that include such flavanone derivatives, such as compositions that include such flavanone derivatives and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a sweetened article, such as a sweetened food or beverage product.

Abstract: The present disclosure relates to gingerol compounds, whether in their diol form or as a derivative, and their use to enhance the salty taste or the umami taste of a flavored article. The disclosure also provides compositions and flavored products containing such compounds. In some embodiments, the flavored products have reduced amounts of salt or umami-enhancing compounds (glutamates, arginates, purinic ribonucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP)), relative to comparable flavored products that do not incorporate the gingerol compounds. The disclosure further provides methods of making monoacetate or diacetate derivatives of gingerol diols.

Abstract: The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5, or even a C1 to C5, alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

Abstract: The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5, or even a C1 to C3, alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

Abstract: Compositions containing monoester derivatives of the primary alcohol residue of a sugar are generally disclosed herein, as well as their use as sweetness enhancers, bitterness maskers, sourness maskers, or astringency reducers, to improve the taste profile of a flavored article.

Abstract: A method of enhancing the sweetness of sweetener in a beverage or food product comprising adding Hesperetin Dihydrochalcone to the product in an amount of 2 ppm to 50 ppm by weight of the total weight of the product. Also provided here is a beverage or food product comprising Hesperetin Dihydrochalcone in an amount of from 2 to 50 ppm, by weight, of the total weight of the product.

Abstract: The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5, or even a C1 to C3, alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient: to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

Abstract: The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5, or even a C1 to C3, alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

Abstract: The invention relates to novel liquid compositions, comprising: a) a liquid base intended for the treatment of surfaces, in particular fabrics or hard surfaces; b) at least one sulfur-containing compound of formula wherein R1 and R2 represent, separately and independently of each other, a hydrogen atom, a halogen atom, preferably chlorine, a C1-C4 linear or branched alkyl group, an amino group or a benzylamino group; or, alternatively, R1 and R2 are taken together to represent a phenyl or pyridine ring, possibly substituted with one to four C1-C4 linear or branched alkyl or alkenyl groups and/or one to two halogen atoms, preferably chlorine atoms; and R3 represents a hydrogen atom, an alkali metal atom, in particular Na or k, a phenyl or benzyl group possibly substituted with one or two halogen atoms and/or one or two methyl, trifluoromethyl, methoxy or amino groups, an amine group, or a C1-C8 unsaturated, linear, branched or cyclic hydrocarbon group possibly substituted with one or two nitrogen, oxygen or ha

Abstract: The present invention relates to the use of a compound of having the following formula: wherein either 1 or 2 of the dotted lines represent a double bond, in order to provide or enhance buttery, creamy, green, fatty and/or milky note to flavors and foods.

Abstract: The present invention relates to the use of alkylpyridines of formula (I) wherein R represents a C6 to C10 alkyl or alkenyl group as taste-conferring or enhancing ingredients to impart or reinforce the kokumi or umami taste in flavored compositions or flavored foods.

Abstract: The present invention relates to the use of a derivative of a amino acid and a diacid as a flavoring ingredient. In particular, these compounds are particularly useful as mouthfeel or umami agents or as a partial or total replacer for monosodium glutamate (MSG).

Abstract: Compounds of the formula in which the dotted lines indicate the position of single or double bonds, R1 represents a radical belonging to a fragrant alcohol of the formula R1OH, X represents a nucleophilic group selected from the group consisting of —OH, ?O, —NH2 or —NHR3, R3 representing a C1 to C6 straight-chain or branched hydrocarbon radical, saturated or unsaturated, or an aliphatic or aromatic ring having 5 or 6 carbon atoms, m and n define whole numbers within the range 0 to 2 such that the sum m+n is equal to 1 or 2, p defines a whole number with a value of 0 or 1, each of the symbols R2, R4, R5, R6, R7, taken independently, represents a hydrogen atom, a C1 to C4 straight-chain or branched hydrocarbon radical, saturated or unsaturated, optionally substituted and, taken two by two, they can form aromatic or aliphatic monocyclic, bicyclic or tricyclic substances with the carbon atoms to which they are bound, are compounds capable of releasing a fragrant alcohol of the formula R1OH upon hydrolysis of

Abstract: A solid coffee product susceptible of being obtained via a process that includes the following steps: a) the extraction with water, at a temperature below 70° C., of ground coffee obtained from green coffee beans; b) the removal of the water from the thus obtained aqueous extract to form a solid extract of green coffee; and c) the thermal treatment of the solid extract of green coffee at an appropriate temperature and for an amount of time sufficient to obtain a solid coffee product.

Abstract: (6R)-4,5,6,7-Tetrahydro 3,6-dimethyl-3H-benzo[b]furan-2-one is a compound of use in perfumery and the field of flavorings. The compound can be used to impart a minty, slightly vanilla-scented odor, and its flavor imparts sweetness and roundness to the compositions to which it is added.