Abstract: A flavor and fragrance composition with a cooling sensation effect comprising 1-(2-hydroxy-4-methylcyclohexyl)ethanone represented by the formula (1). The flavor and fragrance composition is added to a beverage or food product, a fragrance or cosmetic product, a daily utensil product, an oral composition, or a pharmaceutical product in the range of 0.0001 to 20% by weight to the total weight of the flavor and fragrance composition added.

Abstract: This invention discloses a hydrogenated oil flavor-imparting agent comprising vanillin and/or ethyl vanillin, and hydrogenated-oil-flavored oil and fat formed by use of the agent.

Abstract: A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material may be improved by heating the smoke with a secondary heater. In particular, a dried smoked fish may be produced by drying boiled fish by a hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and keeping the dried fish under an atmosphere of the smoke with the improved flavor. The temperature of hot blast is preferably decreased from 120° C. or higher at the initial drying step, to lower than 120° C. at the final drying step. According to this method, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced.

Abstract: The present invention relates to the use of a compound or a mixture consisting of two or more compounds or containing one or more compounds selected from the group consisting of compounds of Formulae (I) and (ent-I) wherein in Formulae (I) and (ent-I) the following applies: the aromatic radical Ar is selected from the group consisting of: wherein in the aromatic radicals A and B the following applies: R1 and R2 are selected independently of one another from the group consisting of H, OH, OCH3, OCH2CH3, OCH(CH3)2, COOCH3, COOCH2CH3, COOCH(CH3)2, or R1 and R2 are adjacent and jointly form an OCH2O group, and wherein in the aromatic radical C the following applies: X is O or S as a flavoring substance or flavoring substance mixture.

Abstract: The present invention relates to novel benzamide compounds may be used to provide desirable property of sweetness and to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce, confection, baked good, dairy product or cereal.

Abstract: Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).

Abstract: The invention relates to an aroma composition for reducing or suppressing a bitter, astringent impression in the oral cavity, comprising (i) one or more salivatory aroma substances and/or flavorings and (ii) one or more particular bitterness-masking aroma substances and/or flavorings and optionally (iii) one or more further aroma substances, wherein preferably at least one aroma substance is an aroma substance which suppresses malodors and optionally (iv) one or more auxiliary substances or carriers.

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: A menthol-containing solids composition comprising or consisting of (a) a solid menthol component consisting of bodies having a content of 95 wt. % or more menthol, based on the total weight of the bodies, and (b) a solid silicon dioxide component comprising or consisting of particles having a particle size of not more than 100 ?m, wherein particles of the silicon dioxide component adhere to the surface of the bodies of the menthol component and wherein the amount of the silicon dioxide component is not more than 4 wt. % and the amount of the menthol component is at least 95 wt. %, in each case based on the total weight of the solids composition.

Abstract: This invention describes the use of S-abscisic acid (S-ABA) to modify sensory characteristics such as aroma, bouquet, flavor, mouthfeel, astringency, balance, complexity or finish of white grapes and white wine.

Abstract: The use of a hydroxyphenylalkadione derivative of the formula (I) wherein, for X, a and Y: X is a —CH2—, —NH— or —O— group, Y is a —CH2— group and a is a single bond or X and Y are in each case a —CH— group and a is a double bond in the Z or E configuration, wherein, for R1, R2 and R3 R1 denotes hydrogen, an aliphatic radical having 1 to 4 C atoms or a —O—R5, —S—R5 or —NR5R6 group and R2 and R3 independently of one another denote hydrogen or an alkyl having 1, 2, 3, 4 or 5 C atoms which is optionally substituted by one or more oxo groups or R7—O— groups or R1 and R2 together form an aliphatic ring which contains a total of 4 to 10 carbon atoms and 0 or 1 oxygen atom, wherein the ring constituent represented by R1 and R2 is optionally substituted by one or more oxo groups and/or R7—O— groups and/or aliphatic radicals having 1 to 4 C atoms and R3 denotes hydrogen or an alkyl having 1, 2, 3, 4 or 5 C atoms which is optionally substituted by one or more oxo groups or R7—O— groups or R2 and

Abstract: The invention relates to the use of a propenylphenyl glycoside of formula (I) wherein R is (1E)-prop-1-enyl, (1Z)-prop-1-enyl or prop-2-enyl; and Glc is an ?- or ?-glycosidically bonded mono- or oligo-saccharide, for enhancing the sweet taste of a sweet-tasting substance or the sweet odour impression of a flavouring that produces a sweet odour impression.

Abstract: The present invention relates to compositions and comestibles that include a non-aldehyde cinnamon flavor composition. The composition includes cinnamic aldehyde ethylene glycol acetal, and at least one non-aldehyde cinnamyl compound. In a preferred embodiment, the flavor composition includes a high intensity sweetener.

Abstract: The use is described of hydroxybenzoic acid amides having formula (I) wherein R1 to R5 mutually independently denote hydrogen, hydroxy, methoxy or ethoxy, with the proviso that at least one of the radicals R1 to R5 denotes hydroxy. and R6 denotes hydrogen, methyl or ethyl and n denotes 1 or 2, their salts and mixtures thereof, to mask or reduce the unpleasant flavour impression of an unpleasantly tasting substance and/or to strengthen the sweet flavour impression of a sweet substance.

Abstract: This invention relates to campholenic derivatives of general formula (I) Wherein R1, R2, R3, R4 and R5 represent, each independently, a hydrogen atom or a linear or branched C1-C5 alkyl or C2-C5 alkenyl group, Y represents a CN, a C(O)R6 or a CR6(OR?) (OR?) group, wherein R6 represents a hydrogen atom or a linear or branched C1-C5 alkyl or C2-C5 alkenyl group, and R? and R? represent simultaneously a linear or branched C1, C2, C3, C4 or C5 alkyl or C2, C3, C4 or C5 alkenyl group and can form together a cycle, the 5-membered ring is saturated or has a double bond between C3? and C4? in formula (I), and the side chain, optionally, has a double bond between C1 and C2 and/or between C3 and C4, provided that the derivative is not 3-methyl-6-(2,2,3-trimethyl-cyclopent-3-enyl)-hex-4-enal; and their use as fragrant or flavouring agent.

Abstract: The invention relates to a flavoring composition having a better milk-like flavor and a process for producing the composition. The composition comprises a 5-alkenoic acid and/or a 6-alkenoic acid both represented by general formula (1) and a lower aliphatic aldehyde having not greater than 8 carbon atoms: wherein n is an integer of from 1 to 4, and the dashed line represents the presence of a carbon-carbon double bond at either side. The composition may further comprise a ?-lactone represented by general formula (2) and/or a ?-lactone represented by general formula (3): wherein n is an integer of from 1 to 4; and wherein n is an integer of from 1 to 4.

Abstract: Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure: (wherein R is hydrogen or methyl) or at least 5% of the “cis” isomer defined according to the structure: (wherein R is hydrogen or methyl). Compositions containing at least 98% of the isomer having the structure: with an optical rotation (?D20) of +58° are novel. Compositions containing at least 98% of the isomer having the structure: with an optical rotation (?D20) of +58° are also novel.

Abstract: Described are novel mixtures of optical isomers of (i) styralyl alcohol (?-phenylethyl alcohol) or (ii) styralyl acetate (?-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.

Abstract: The present invention relates to the field of perfumery or flavor. More particularly, it concerns 3-(4,4-dimethyl-1-cyclohexen-1-yl)propanal and its use as perfuming or flavoring ingredient, as well as the compositions or articles associated with said compound.

Abstract: This invention relates to a warming composition for food and drink or for oral care preparations which produces an excellent and long-lasting warming effect and causes no or little irritation to mucous membranes, a flavor composition for food and drink or for oral care preparations which comprises the warming composition, and beverages or oral care preparations which contain the warming composition or the flavor composition.

Abstract: In order to foster the recall of a particular bottle of wine, an important event, a specific location or the like, a method of facilitating recollection of a wine which has been consumed from a bottle is provided. The method includes the steps of providing a base label for the bottle, and printing indicia on the base label including at least legally required product information. The method also includes the steps of providing a top label for the bottle, and then printing indicia on the top label including at least wine recollection facilitating information. The method further includes the step of releaseably securing the top label to the base label to form a composite label in a manner permitting the top label to be separated from the base label. The method additionally includes the step of permanently securing the base label to the bottle in the sense that the base label remains on the bottle upon separation of the top label from the base label.

Abstract: A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In other embodiments, the physiological cooling agent is present with menthol and menthone and coated chewing gum has a coating that comprises a physiological cooling agent.

Abstract: Described are novel mixtures of optical isomers of (i) styralyl alcohol (&agr;-phenylethyl alcohol) or (ii) styralyl acetate (a-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.

Abstract: A flavoring agent for enhancing or imparting game-type flavor in food products, including a combination of an alkylphenol and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof, and methods for preparing such of flavoring compositions and food products.

Abstract: Described are novel mixtures of optical isomers of (i) styralyl alcohol (&agr;-phenylethyl alcohol) or (ii) styralyl acetate (&agr;-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.

Abstract: The invention is related to a flavorant composition containing 1′-acetoxychavicol acetate and 1′-acetoxyeugenol acetate derivatives thereof as well as a flavorant acceptable carrier. The flavorant composition may be used for flavoring foods, beverages or healthcare products with warm/hot, spicy and pungent sensations related to Galangal.

Abstract: The present invention concerns the food, cosmetic and pharmaceutical compositions including a compound of general formula: 1

Abstract: A spiral meat slicing apparatus and method having a lower meat support assembly including a rotatively driven lower shaft and an upstanding lower spike for receiving the major longitudinal end of a cut of boneless meat, the lower spike being carried by the lower shaft. An upper meat support assembly is provided and includes a rotatively driven, vertically adjustable upper shaft and an upper spike for receiving the minor longitudinal end of a cut of boneless meat, the upper spike being carried by the upper shaft. The upper spike is in coaxial alignment with the lower upstanding spike to thereby define an axis of rotation for a cut of boneless meat supported therebetween. A vertically indexable knife is positioned relative to the axis of rotation so as to enable a continuous spiral cut to be made therein.

Abstract: The invention is related to a flavorant composition containing 1′-acetoxychavicol acetate and 1′-acetoxyeugenol acetate derivatives thereof as well as a flavorant acceptable carrier. The flavorant composition may be used for flavoring foods, beverages or healthcare products with warm/hot, spicy and pungent sensations related to Galangal.

Abstract: Delayed release flavorant compositions containing flavor-release additives, namely 1,2-diols of the formula wherein R1 is one of the radicals where R2 is H, lower alkyl R3, R4 are H, lower alkyl, lower alkoxy, hydroxy, or R3+R4 together are methylenedioxy, R5 is lower alkyl and the broken lines represent in the ring one additional bond and in the side chain an optional bond.

Abstract: A process for producing acetephenone from a source of cinnamic acid is carried out with high amounts of oxygen and sugar in the presence of a bacteria species. Fragrance compositions and foodstuff compositions are augmented and enhanced by the presence of the product compound.

Abstract: A foodstuff having selected flavorant/antimicrobial compounds in an amount sufficient to result in a microbiologically stable foodstuff.

Abstract: The present invention provides a spreadable nonfat protein composition comprising an edible nonfat solid, a sweetener in the range of about 40% to 80% percent of total weight of the composition and a sweetness inhibiting amount of the sweetness inhibiting agent (.+-.)2-(4-methoxyphenoxy)-propanoate or salts thereof. The spreadable nonfat protein composition can be used to create a variety of nonfat edible foodstuffs.

Abstract: A process for preparing a savory flavor, the process comprising reacting a compound of general formula X with hydrogen sulphide and/or cystein, wherein ##STR1## in which R.sup.1 represents an alkyl group having 1 or 2 carbon atoms or hydrogen, R.sup.2 represents an alkyl group having from 1 to 4 carbon atoms or hydrogen, R.sup.3 represents an alkyl group having from 1 to 5 carbon atoms or hydrogen and R.sup.4 represents hydrogen or an organic radical consisting of from 1 to 6 carbon atoms, hydrogen and from 0 to 2 oxygen atoms. X is preferably 4-hydroxy-2,5-dimethyl-2-(2-hydroxy-3-oxo-2-butyl)-3(2H)-furanone, and is formed from the reaction of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and diacetyl. 2,5-dimethyl-4-mercapto-3(2H)-furanone is a flavor compound obtainable by this process.

Abstract: A proanthocyanidin, such as an extract of grape seeds or skin, is added to a protein food, so that the flavor of the protein food is improved.

Abstract: An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of cinnamic acid its salts and esters as a flavoring/antimicrobial compound and employs a hurdle approach with selected levels of water hardness, polyphosphate, sequestrants, pH adjustment, benzoic acid and sorbic acid to prevent microbiological outgrowth while simultaneously contributing to the pleasant flavor of the beverage thus making the beverage acceptable both organoleptically and microbiologically.

Abstract: There is described the utilization of thiocarbonic acid or carbothioic acid of the general formula ##STR1## R=Methyl, Ethyl, Propyl, Phenyl as an aroma and/or flavor substance. Further, aroma and/or flavor substance compositions are described, which have a content of thiocarbonic acid or carbothioic acids of the general formula I. It is preferred that the content of the thiocarbonic acid or carbothioic acids are between 10.sup.-6 and 5.times.10.sup.-4. Tropical aromas and scent substances in particular can be positively influenced olfactorily and sensorily.

Abstract: An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of a selected substituted phenyl flavoring/antimicrobial compound to prevent microbial outgrowth while simultaneously contributing to the pleasant flavor of the beverage thus making the beverage acceptable both organoleptically and microbiologically. Optionally selected "hurdles" or stepwise antimicrobial controls are also employed.

Abstract: The present invention provides a spreadable nonfat protein composition comprising an edible nonfat solid, a sweetener in the range of about 40% to 80% percent of total weight of the composition and a sweetness inhibiting amount of the sweetness inhibiting agent (.+-.)2-(4-methoxyphenoxy)-propanoate or salts thereof. The spreadable nonfat protein composition can be used to create a variety of nonfat edible foodstuffs.

Abstract: One or more compounds selected from among oleanolic acid, ursolic acid, and polygodial added to a flavored product to reduce an aftertaste in the product and enhance its sweetness. This flavored product additive is added to diet beverages and flavored products at an amount effective to reduce the aftertaste of the artificial sweetener and improve the sweet flavor. This amount is from 0.1 ppm to 1000 ppm with respect to the artificial sweetener. The present invention also includes a diet drink which contains polygodial, oleanolic acid, or ursolic acid at 0.001 ppb to 10 ppm with respect to the artificial sweetener, for improving or reducing an aftertaste from the artificial sweetener and also to improve the sweetness of the flavor.

Abstract: Ethylvanillin isobutyrate is a valuable new fragrance and flavor substance which, because of its extraordinary organoleptic profile and its favorable technical properties, permits hitherto unknown effects in perfumery and flavoring.

Abstract: A method and composition for food flavoring having a carrier, an amount of capsicum oleoresin, and an amount of a saponin sufficient to enhance the effectiveness of the oleoresin capsicum, whose effectiveness in greater than that of either capsicum oleoresin or saponin in absence of the other. The composition allows for the coating of food before cooking as well as for use on uncooked food providing a unique flavoring additive.

Abstract: Tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue, together with amino acid derivatives having a structure of the N-lactoyl-X type, where X represents an amino acid residue, are very useful flavoring ingredients for the preparation of flavoring compositions and flavored food products upon which they confer a remarkable fullness and mouthfeel.

Abstract: Vanillin is difficult to separate from second organic chemicals produced therewith such as parahydroxybenzaldehyde by conventional distillation or rectification because of the proximity of their boiling points. Vanillin can now be readily separated from such second organic chemicals by azeotropic distillation using as an effective azeotropic distillation agent, dibenzyl ether.

Abstract: The invention concerns perfumes containing as fragrance materials 1,4-dimethyl-cyclohexane-1-carboxylic acid esters of general formula wherein R is an alk(en)yl group having 1-4 carbon atoms, preferably R$(1,3)methyl. The fragrance materials have very agreable fresh herbal ordours with green and floral notes.

Abstract: Ingestible compounds which are substantially tasteless and which have been found to be effective reducers or eliminators of undesirable tastes for eatables.

Abstract: 4-(1-menthoxymethyl)-2-phenyl-1,3-dioxolane or a derivative thereof represented by formula (I): ##STR1## wherein R.sup.1 represents a hydrogen atom, a hydroxy group or a lower alkoxy group; R.sup.2 and R.sup.3, which may be the same or different, each represents a hydrogen atom, a hydroxy group, a lower alkoxy group, or, when taken together, R.sup.2 and R.sup.3 represent a methylene dioxy group; useful in flavor compositions.

Abstract: To provide a composition containing a mint flavor with an improved taste, polygodial or a polygodial-containing plant extract is added thereto. Enhancement of the coolness, suppression of the bitter/offensive taste and an improvement of the long-lasting properties are imparted to the taste of the mint flavor, thus enabling the effective application of the mint flavor to foods, drinks, cosmetics, toothpastes, drugs, etc.

Abstract: This invention pertains to compounds represented by formula (1): ##STR1## wherein R is selected from the group consisting of branched and unbranched lower-alkyl and lower-cycloalkyl groups having from 1 to 10 carbon atoms. The present invention also provides smoking compositions, and methods for flavoring smoking compositions, which incorporate the novel alkyl sclareol diol carbonates of the invention.

Abstract: A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and branched chain amylopectin starch and inulin.