Abstract: 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.

Abstract: The present invention relates to the use of a compound of the Formula (I) wherein: R1, R2, R3, R4, R5, R6, R7 and R8 denote in each case independently of one another hydrogen, an alkyl radical with 1 to 6 C atoms, or an alkenyl radical with 2 to 6 C atoms, with the proviso that at least one of the radicals R1, R2, R7 and R8 and at least one further of the radicals R1, R2, R3, R4, R5, R6, R7 and R8 are not hydrogen, wherein independently of one another also two of the radicals R1, R2, R3, R4, R5, R6, R7 and R8 can together denote a bridge with one or more bridge C atoms; Y1 and Y2 denote independently of one another hydrogen, methyl or ethyl; and Ra and Rb denote independently of one another hydrogen, an alkyl radical with 1 to 6 C atoms, an alkenyl radical with 2 to 6 C atoms or a cycloalkyl radical with 3 to 6 C atoms as a food flavor substance.

Abstract: A method of providing a desirable vanilla beany flavor in an orally-receivable product, includes adding to a product base at least one of divanillyl succinate or at least one compound according to Formula I or Formula II in which R? is selected from the group consisting of hydrogen, methyl and —CHO, and R is selected from the group consisting of hydrogen, C1-C10 linear alkyl, C3-C10 branched alkyl, C2-C10 linear alkenyl, C3-C10 branched alkenyl, C1-C10 hydroxyalkyl, C2-C10 carboxyalkyl, and tetrahydrofuranyl.

Abstract: A vegetable-based food product, without saccharose, lactose and egg, includes a base ingredient having gluten-free cereal seeds, polished and/or wholegrain, and/or sprouted seeds and/or sprouted wholegrain seeds, thickeners and flavorings, which give such a food product a food substitute character, to provide, for example, a substitute for cheese and/or meat and/or fish and/or milk and/or for sweet preparations suitable to be used as such or in industrial or home-made preparations and/or a vegetable drink.

Abstract: 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.

Abstract: (3S,5R)-3,8-dimethyl-5-(prop-1-en-2-yl)-octahydroazulen-1-ols, their use as flavour or fragrance ingredient, and a process of their production by oxidation in the presence of laccase.

Abstract: Disclosed is a cooling sensation agent composition or sensory stimulation agent composition which contains at least one of diester compounds of dicarboxylic acid represented by the formula (1) wherein A represents CH2 or CH?CH, n represents an integer of 0 to 4 when A is CH2, or 1 when A is CH?CH, B is an alcohol residue having 10 to 18 carbon atoms and containing a para-menthane skeleton, which may have a substituent, and C is an alcohol residue having 6 to 18 carbon atoms, which may have a substituent as well as a flavor or fragrance composition, a beverage, a food product, a perfume or cosmetic product, a toiletry product, daily utensil products or groceries, a fiber, a fiber product, clothes, clothing or a medicine, wherein the cooling sensation agent composition or the sensory stimulation agent composition is compounded.

Abstract: The present invention relates to a method for producing vanillin, which comprises an electrochemical oxidation of an aqueous, lignin-comprising suspension or solution at an anode, wherein the anode used is a silver electrode.

Abstract: 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.

Abstract: Provided is a method for increasing the solubility of a poorly-soluble substance used in pharmaceutical products, veterinary pharmaceutical products, quasi-drugs, cosmetic products, food products, agricultural chemicals, and the like, without using large amounts of additives. This is a method for improving aqueous solubility, which comprises coating the surface of the particle of a poorly-soluble substance used in pharmaceutical products, veterinary pharmaceutical products, quasi-drugs, cosmetic products, food products, agricultural chemicals, and the like, with microparticles of a calcium compound such as calcium phosphate or calcium carbonate.

Abstract: Provided is a bitterness suppression method capable of effectively suppressing an unpleasant bitterness. Also, provided is a bitterness suppression method including incorporating methyl salicylate in a composition having a bitterness.

Abstract: The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers, —savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

Abstract: An orally-administrable product comprising an ingredient or ingredients that have associated with their use an unacceptable aftertaste, and a cooling compound employed as a taste-masking agent in an amount of 0.5 ppm or less.

Abstract: A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an extract from a botanical source obtained by extraction at 30-80° C. with water and/or a polar organic solvent. The method of making an off-taste by addition of a chlorogenic acid to a consumable is also claimed.

Abstract: The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.

Abstract: The present embodiments include a ground meat, processed meat, game meat, or sausage that has improved health and taste characteristics. The embodiments include the addition to the meat of a fat emulsion that includes a healthier group of edible oils component, fiber component, water component, and other components that can add additional dietary benefits.

Abstract: A taste improver which is capable of effectively suppressing unpleasant bitter taste, harsh taste, and astringent taste peculiar to high intensity sweeteners without changing original flavor and taste of food and of reproducing taste intensity and a flavor profile by using the high intensity sweeteners, which are equal to those attained by using sugars such as sucrose.

Abstract: An emulsifying preparation for an oil-soluble component, which is sensorily superior when applied to an aqueous phase, can maintain stability for a long time, and imposes less restriction for formulation or production is provided. The emulsifying preparation of the present invention contains (A) an oil phase component containing an oil-soluble component, (B) an aqueous phase component containing a polyol, and (C) an emulsifier containing polyglycerol fatty acid monoester having an average degree of polymerization of not less than 10, and having an HLB value of not less than 14 and not more than 18 or showing a transmittance of 1 wt % aqueous solution at 600 nm of not less than 80%.

Abstract: The present invention relates to inclusion products containing or consisting of one or a plurality of flavoring materials and a maltodextrin fraction. Moreover, a production process for said inclusion products is provided according to the invention. The invention further relates to maltodextrin fractions, in particular those that are suitable for preparing inclusion products according to the invention, and corresponding use of maltodextrin fractions according to the invention.

Abstract: A method of modulating the flavour of an orally-receivable product, such as a foodstuff, beverage, dentifrice or medicine, comprising the addition thereto of a flavour-modulating proportion of at least one compound of the formula I in which X is selected from CHOH, C?O, CH2—CO and CH?C(OH), Y is selected from C1-C7 linear and branched alkyl and CH2CH2OH, Z is selected from CH3 and a moiety of the formula II in which the wavy bond represents bond linking Z to X and R1 and R2 are selected from the possibilities (i) both hydrogen; (ii) independently OH and OCH3; and (iii) R1 and R2 together with their bonds to the phenyl ring form a ring of the formula —O—CH2—O—; such that, when Z is CH3, X is C?O and Y is CH2CH2OH.

Abstract: The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one taste potentiator. The active substance and/or taste potentiator may be encapsulated in some embodiments to modify the release rate of the composition upon consumption.

Abstract: Crude solid vanillin-containing material is precipitated from a solution obtained by biotransformation, and purified by a process comprising contacting it with a purification fluid selected from (a) a liquefied gas whose pressure exceeds its critical pressure and whose temperature is below its critical temperature; (b) a supercritical fluid; (c) a gas. The fluid is preferably liquid carbon dioxide. The temperature is maintained below 25° . The product may be further purified by treatment with CO2 in a fluid bed drier. The crude material is preferably one precipitated from a solution resulting from biotransformation of ferulic acid. A new strain of Amycolatopsis capable of generating high concentrations of vanillin with minimal odoriferous by-products (e.g. guaiacol) is also disclosed.

Abstract: A compound that includes vanillin and ethylvanillin, and a method for making same are described. The compound described can be obtained by the co-crystallisation of vanillin and ethylvanillin. Methods of using the compound in numerous applicable fields, particularly in human and animal food are also described.

Abstract: Described is a new cooling agent represented by Structure I and compositions with known coolers having cooling properties and the application of Structure I in foodstuffs and chewing gum:

Abstract: The invention concerns the use of a deoxy hesperetin dihydrochalcone or a salt of the deoxy hesperetin dihydrochalcone (I) or a mixture comprising or consisting of a plurality of salts of the deoxy hesperetin dihydrochalcone (I) or a mixture comprising or consisting of deoxy hesperetin dihydrochalcone (I) and a salt or a plurality of salts of the deoxy hesperetin dihydrochalcone (I), to influence the strength of taste impressions of sweet-tasting, unpleasant-, in particular bitter-, tasting or both sweet- and unpleasant-, in particular bitter-, tasting substances or mixtures of substances.

Abstract: Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness.

Abstract: The invention concerns an aroma composition to reduce or suppress undesirable taste impressions, in particular a bitter, astringent and/or sweetener-like taste and/or long-lasting aftertaste of a sweetener, in the oral cavity, comprising (i) one or more sweeteners and (ii) ortho-coumaric acid (OCA) and optionally (iii) one or more specific bitter-masking aroma substances and/or flavourings and optionally (iv) one or more sweetness intensifying aroma substances and/or sweeteners and optionally (v) one or more inactive substances or carriers. The invention also concerns a preparation, containing such an aroma composition.

Abstract: Disclosed is a copolymer that includes a repeat unit containing a flavorant-containing pendant and a salt-containing repeating unit. In addition, a comestible, a smoking composition, a smoking article, a smokeless tobacco composition and a heatable or combustible product are provided which incorporate one or more of the flavorant-containing copolymer.

Abstract: The present invention relates to the use of a compound of formula (I) or a mixture of compounds of formula (I) wherein: R1, R2, and R3 are independently H or an alkyl group having 1 to 3 C-atom, wherein at least one of R1, R2, and R3 is not H; R4 is H, an alkyl group having 1 to 6 C-atom, or an alkenyl group having 2 to 6 C-atom; R5, R6, R7, and R8 are independently H or methyl; and R9 is H, an alkyl group having 5 to 12 C-atoms, or an alkenyl group having 5 to 12 C-atoms; as a flavoring substance or mixture of flavoring substances.

Abstract: Described is a new cooling agent represented by Formula I and compositions with known coolers having cooling properties and the application of Formula I in foodstuffs and chewing gum: wherein X, Y is independently selected from a C1-C4 straight or branched alkyl or H atom; and m is 0, 1 or 2, Z when present is nitrogen, W and W? are selected independently from the group consisting of H, OH, C1-C4 straight or branched alkyl, and a C1-C4 straight or branched alkoxy or W is group (CH2)n-R, where n is 0 or 1 and R is a group with non-bonding electrons. Useful groups with non-bonding electrons are halogens, OH, OMe, OEt, NO2, CN, Ac, SO2NH2, CHO, CO2H, CONH2, CONHR2, where R2 is selected from C1-C4, and C1-C4 alkyl carboxylates such as CO2Me or CO2Et.

Abstract: Described is a new cooling agent represented by Formula I and compositions with known coolers having cooling properties and the application of Formula I in foodstuffs and chewing gum: wherein X, Y is independently selected from a C1-C4 straight or branched alkyl or H atom; and R1 is selected from a linear or branched alkyl, alkenyl, alkynyl, alkoxyalkyl containing from 1 to 6 carbons or group (CH2)n-Z, where n is 0 to 6 and Z is a group with non-bonding electrons. Useful groups with non-bonding electrons are halogens, OH, OMe, OEt, NO2, CN, Ac, SO2NH2, CHO, CO2H, CONH2, CONHR2, where R2 is selected from C1-C4, and C1-C4 alkyl carboxylates such as CO2Me or CO2Et.

Abstract: Disclosed are compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by sweeteners such as stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A, and artificial sweeteners such as aspartame, saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate.

Abstract: A method of imparting a physiological cooling effect to a consumer product is disclosed. The method comprises formulating into the consumer product a composition comprising at least one lactoyl ester of menthyl lactate. Also disclosed is a method of providing physiological cooling by contacting skin or mucous membranes with the lactoyl ester compositions. Coolants comprising the lactoyl esters and additional coolants are also disclosed. The lactoyl esters are conveniently prepared from menthol and lactic acid.

Abstract: The present invention provides 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.

Abstract: A flavor enhances for savory food products. A sodium-free and glutamate-free flavor enhance comprising a) an amino acid selected from arginine and/or lysine b) adipic acid C) 50-80% (wt) Kcl d) Optionally an ammonium salt.

Abstract: The invention relates to a sweetener composition comprising; an extract of a fruit from the Cucurbitaceae family; at least one sugar alcohol; and a component selected from at least one salt of a monocarboxylic acid and/or at least one salt of a dicarboxylic acid, at least one of an alkali metal cation and/or an alkaline earth metal cation or combinations thereof. A method of making such a sweetener composition and the use of the composition in beverage of foodstuffs is also provided. Further, the use of, in combination, at least one sugar alcohol and at least one salt of a monocarboxylic acid and/or at least one salt of a dicarboxylic acid, for reducing a bitter taste of an extract of a fruit from the Cucurbitaceae family, within a sweetener composition is also disclosed.

Abstract: The present invention provides a cooling component or sensate component which has further strong cooling intensity and is excellent in the persistency or refresh-feeling and cool-feeling, a sensate composition comprising the same, and various products comprising the sensate composition.

Abstract: Provided herein are compositions and methods relating to oral care compositions with improved taste. One such method includes providing an oral care composition comprising a metal salt, a peroxide, an antimicrobial agent, a bad breath reduction agent, a surfactant, or a combination thereof and adding to the oral care composition a TRPV1 activator and/or vanitrope.

Abstract: Described is a new cooling agent represented by Structure I and compositions with known coolers having cooling properties and the application of Structure I in foodstuffs and chewing gum:

Abstract: The present invention relates to all-natural tingling compositions, to the use thereof in food products, in particular in frozen food or chilled dairy products and to a method for producing said tingling compositions.

Abstract: The present invention relates to the field of the production of smoke for agro-food usage and has for its object a process characterized in that it includes essentially the steps consisting in introducing organic material to be pyrolyzed into a reactor including essentially a substantially hermetically sealed heatable chamber containing at least one rotatable endless screw heated by the Joule effect receiving the material, heating the organic material to a temperature included between 200° C. and 800° C., preferably between 300° C. and 400° C., so as to cause the pyrolysis during its movement, under the influence of the rotation of the at least one screw and to extract the consumed material and the smoke products from the chamber.

Abstract: A process for obtaining flavor components from spent vanilla pods and beans, comprises forming a mixture of such spent pods and beans, incubating the mixture with an enzyme capable of destroying the cell membrane systems of said pods and beans for period of time and at a pH and temperature such that said cell membranes break down and release flavor constituents, and thereafter recovering the flavor constituents from the mixture.

Abstract: The present invention describes a masking agent for food products containing polyunsaturated fatty acids. That masking agent masks the rancid notes resulting from peroxide generated by the oxidation of the polyunsaturated fatty acids, without imparting any flavors to the food products.

Abstract: The present invention relates to the use of a compound of the Formula (I) wherein: R1, R2, R3, R4, R5, R6, R7 and R8 denote in each case independently of one another hydrogen, an alkyl radical with 1 to 6 C atoms, or an alkenyl radical with 2 to 6 C atoms, with the proviso that at least one of the radicals R1, R2, R7 and R8 and at least one further of the radicals R1, R2, R3, R4, R5, R6, R7 and R8 are not hydrogen, wherein independently of one another also two of the radicals R1, R2, R3, R4, R5, R6, R7 and R8 can together denote a bridge with one or more bridge C atoms; Y1 and Y2 denote independently of one another hydrogen, methyl or ethyl; and Ra and Rb denote independently of one another hydrogen, an alkyl radical with 1 to 6 C atoms, an alkenyl radical with 2 to 6 C atoms or a cycloalkyl radical with 3 to 6 C atoms as a food flavor substance.

Abstract: Provided are liquors or spirits that compensate for the oily and grass-like smell of perillaldehyde, the primary aroma component of Perilla frutescens var. crispa (shiso), to ensure that the fresh and natural fragrance of shiso is developed in a balanced way. In the process of making distilled liquors or spirits, the temperature of the distillation feed charged into a distillation vessel is managed appropriately, whereby the aroma components of shiso used as part of the feed can be recovered in a balanced way to produce distilled liquors or spirits having the fresh and natural fragrance of shiso. According to the distillation method of the present invention, no extra equipment investment is required and distilled liquors or spirits of good quality can be obtained with a minimum production cost.

Abstract: Optionally isolated and/or purified enatiomers of 2-heptylcyclopropyl-1-carboxylic acid and mixtures of two, three or all enantiomers of 2-heptylcyclopropyl-1-carboxylic acid are disclosed as perfumes and/or flavourings.

Abstract: One aspect of the invention relates to a product selected from the group consisting of foodstuffs, beverages, oral care products, tobacco products and flavourings, said product containing at least 0.01 mg/kg of one or more flavour improving substances selected from the group of substituted phenol esters represented by the following the formula, salts of these compounds and combinations thereof: Formula (I). The invention also relates to novel substituted phenol esters represented by the above formula.

Abstract: Methods for enhancing the palatability of food compositions by adding to the compositions a palatability enhancing amount of an extract of an herb or spice of the botanical genus Artemisia. The extract is added to the food compositions in an amount equivalent in flavorant effect to at least about 0.0001% by weight of tarragon essential oil. The resulting food compositions are more palatable to the animal and, therefore, help to ensure adequate food consumption by and the health and wellness of the animal.

Abstract: The use of a compound for the reduction or elimination of bitterness caused by flavan-3-ols is provided. Compositions having greater than 0.01 wt % flavan-3-ols and that comprise an effective amount of the compound are also provided.

Abstract: The present invention relates to compositions and comestibles that are vanilla-flavored but with a contributory mint flavor. More specifically, the compositions of the present invention have a characterizing vanilla flavor in combination with breath-freshening components and optionally cooling agents. In some embodiments, the compositions may include a vanilla flavor composition which includes vanilla flavor and vanillin or its derivatives and a mint oil composition.