Abstract: The use of verbascoside or a related compound thereof to enhance the sweetness of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided.

Abstract: The use of a megastigmane derivative to enhance the sweetness of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided.

Abstract: A Scutellaria extract, as well as a carbohydrase-treated Scutellaria extract and flavones obtained from Scutellaria are described for use in compositions and methods for improving the taste of a consumable containing a component having an astringent, bitter or off-taste.

Abstract: A Lepidium meyenii extract, as well as aromatic alkamides thereof are described for use in compositions and methods for improving the taste of a consumable containing a component having an astringent, bitter or off-taste.

Abstract: The use of verbascoside or a related compound thereof to enhance the sweetness of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided.

Abstract: Sebacic acid is described for use in compositions and methods for enhancing the sweetness and mouthfeel of a consumable containing a carbohydrate sweetener or flavoring.

Abstract: Traumatic acid and its isomer, 3-dodecenedioic acid, are described for use in compositions and methods for enhancing the sweetness and mouthfeel of a consumable containing a carbohydrate sweetener or flavoring.

Abstract: The use of mucic acid gallate compounds in a non-sugar sweetener such as a steviol glycoside-containing consumable to provide lingering aftertaste specific masking effect is provided.

Abstract: A Boehmeria nivea extract, as well as a glucosylated B. nivea extract and dicarboxylic acids obtained from B. nivea are described for use in compositions and methods for enhancing the sweetness and mouthfeel of a consumable containing a carbohydrate sweetener or flavoring, or for masking the off-flavor of a proteinaceous component of a consumable.

Abstract: The use of ligustrosidic acid or a derivative thereof to enhance the sweetness of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided.

Abstract: The use of a secoiridoid glucoside or a polyphenol compound to enhance the sweetness, mask the bitter off-taste and/or improve the flavor perception of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided.

Abstract: Compositions and methods for enhancing carbonation effect in food consumables are provided.

Abstract: The use of mucic acid gallate compounds in a non-sugar sweetener such as a steviol glycoside-containing consumable to provide lingering aftertaste specific masking effect is provided.

Abstract: The use of a nucleobase or a nucleoside in a consumable to provide taste specific enhancing effect is provided.

Abstract: Novel compositions and methods for enhancing alcohol sensation as well as carbonation effect in food consumables are provided.

Abstract: The use of cyclohexanecarboxylic acids in a consumable to provide taste specific masking effect is provided.

Abstract: The use of cyclohexanecarboxylic acids in a consumable to provide taste specific masking effect is provided.

Abstract: The following invention relates to a taste enhancer and a method of enhancing taste. The invention relates the use of a cooling enhancing composition which provides cooling enhancement when combined with other cooling compounds.

Abstract: The present invention has discovered that 7,8-dihydroxy-2-phenyl-4H-chromen-4-one and a salt thereof have unexpected and advantageous cooling enhancement and modification properties. Thus, a composition comprising a cooling compound and an effective amount of 7,8-dihydroxy-2-phenyl-4H-chromen-4-one can be used to enhance or modify the cooling sensation in the mouth, in the nasal cavity and/or on the skin, and can also augment, enhance or impart a cooling sensation to products such as foodstuff, chewing gums, dental or oral hygiene products, topical products, nasal care products and toilet articles.

Abstract: The present invention has discovered that 7,8-dihydroxy-2-phenyl-4H-chromen-4-one and a salt thereof have unexpected and advantageous cooling enhancement and modification properties. Thus, a composition comprising a cooling compound and an effective amount of 7,8-dihydroxy-2-phenyl-4H-chromen-4-one can be used to enhance or modify the cooling sensation in the mouth, in the nasal cavity and/or on the skin, and can also augment, enhance or impart a cooling sensation to products such as foodstuff, chewing gums, dental or oral hygiene products, topical products, nasal care products and toilet articles.