Abstract: A compound (including salts thereof) according to Formula I in which R1 is H, methyl or ethyl; R2 is H, OH, fluorine, C1-C4 linear or branched alkyl, C1-C6 alkoxy wherein the alkyl group is linear or branched, or a C3-C5 cycloalkyl moiety; R3 is H, methoxy, methyl or ethyl; or R2 and R3 together form a bridging moiety —O—CH2—O— between the phenyl carbon atoms to which they are connected; R4 is OH or methoxy; and R5 and R6 are independently H or methyl; R1, R2, R3, R4, R5 and R6 are such that, (i) when R2 and R3 together form a bridging moiety —O—CH2—O— between the phenyl carbon atoms to which they are connected, R1, R5, R6 are H, and R4 is OH; and (ii) when R4 is OH and R1-R3 are H, at least one of R5, R6 is methyl.

Abstract: A compound (including salts thereof) according to Formula I in which R1 is H, methyl or ethyl; R2 is H, OH, fluorine, C1-C4 linear or branched alkyl, C1-C6 alkoxy wherein the alkyl group is linear or branched, or a C3-C5 cycloalkyl moiety; R3 is H, methoxy, methyl or ethyl; or R2 and R3 together form a bridging moiety —O—CH2—O— between the phenyl carbon atoms to which they are connected; R4 is OH or methoxy; and R5 and R6 are independently H or methyl; R1, R2, R3, R4, R5 and R6 are such that, (i) when R2 and R3 together form a bridging moiety —O—CH2—O— between the phenyl carbon atoms to which they are connected, R1, R5, R6 are H, and R4 is OH; and (ii) when R4 is OH and R1-R3 are H, at least one of R5, R6 is methyl, which compound or salt thereof provides umami flavour.

Abstract: A method of providing a range of flavors to an orally-receivable or ingestible product, the method including adding at least one compound, including salts thereof, of the formula: wherein R1 may be H, OH, O(CH2)2OH, OCH2OCH3 or R2 may be selected from a range of 5- and 6-membered heterocyclic rings, and wherein R3 may be H or OH. The compounds give rise to a wide range of flavors, and some are useful as sweetness enhancers, this allowing sweetener content to be reduced while maintaining sweetness. Also disclosed are orally-receivable or ingestible products including the compounds.

Abstract: A method of providing a range of flavors to an orally-receivable or ingestible product, the method including adding at least one compound, including salts thereof, of the formula: wherein R1 may be H, OH, O(CH2)2OH, OCH2OCH3 or R2 may be selected from a range of 5- and 6-membered heterocyclic rings, and wherein R3 may be H or OH. The compounds give rise to a wide range of flavors, and some are useful as sweetness enhancers, this allowing sweetener content to be reduced while maintaining sweetness. Also disclosed are orally-receivable or ingestible products including the compounds.

Abstract: A compound (including salts thereof) according to Formula I in which R1 is H, methyl or ethyl; R2 is H, OH, fluorine, C1-C4 linear or branched alkyl, C1-C6 alkoxy wherein the alkyl group is linear or branched, or a C3-C5 cycloalkyl moiety; R3 is H, methoxy, methyl or ethyl; or R2 and R3 together form a bridging moiety —O—CH2—O— between the phenyl carbon atoms to which they are connected; R4 is OH or methoxy; and R5 and R6 are independently H or methyl; R1, R2, R3, R4, R5 and R6 are such that, (i) when R2 and R3 together form a bridging moiety —O—CH2—O— between the phenyl carbon atoms to which they are connected, R1, R5, R6 are H, and R4 is OH; and (ii) when R4 is OH and R1—R3 are H, at least one of R5, R6 is methyl.

Abstract: A method of providing a range of flavors to an orally-receivable or ingestible product, the method including adding at least one compound, including salts thereof, of the formula: wherein R1 may be H, OH, O(CH2)2OH, OCH2OCH3 or R2 may be selected from a range of 5- and 6-membered heterocyclic rings, and wherein R3 may be H or OH. The compounds give rise to a wide range of flavors, and some are useful as sweetness enhancers, this allowing sweetener content to be reduced while maintaining sweetness. Also disclosed are orally-receivable or ingestible products including the compounds.

Abstract: A method of providing a range of flavors to an orally-receivable or ingestible product, the method including adding at least one compound, including salts thereof, of the formula: wherein R1 may be H, OH, O(CH2)2OH, OCH2OCH3 or R2 may be selected from a range of 5- and 6-membered heterocyclic rings, and wherein R3 may be H or OH. The compounds give rise to a wide range of flavors, and some are useful as sweetness enhancers, this allowing sweetener content to be reduced while maintaining sweetness. Also disclosed are orally-receivable or ingestible products including the compounds.

Abstract: A method and device to inhibit non-enzymatic browning in susceptible foodstuffs, such as fruit products. An inhibitor of non-enzymatic browning is contained within a container for the foodstuff to contact the foodstuff and hence reduce, retard, or prevent browning. The inhibitor may be integral to the container or added to the container. The inhibitor may be contained within or on a support structure that is integral with, or added to, a food-contacting internal surface of the container. The foodstuff thus contained will desirably have reduced off-color, off-notes, and/or off-tastes that may be imparted by compounds associated with non-enzymatic browning.

Abstract: A method of producing a potent epoxydecenal flavorant. Trans-4,5-epoxy-(E)-2-decenal is enriched to contain at least 90% of the (−) isomer and is added to a product in an amount sufficient to flavor the product. The product may be a foodstuff, such as a food or beverage. Addition of the substantially pure (−)-trans-4,5-epoxy-(E)-2-decenal isomeric form achieves enhanced product taste and/or aroma, and provides increased economy and efficiency in its production.

Abstract: A method of producing a potent epoxydecenal flavorant. Trans-4,5-epoxy-(E)-2-decenal is enriched to contain at least 90% of the (−) isomer and is added to a product in an amount sufficient to flavor the product. The product may be a foodstuff, such as a food or beverage. Addition of the substantially pure (−)-trans-4,5-epoxy-(E)-2-decenal isomeric form achieves enhanced product taste and/or aroma, and provides increased economy and efficiency in its production.

Abstract: A method of producing a more intense flavorant. Trans-4,5-epoxy-(E)-2-decenal is enriched to contain at least 90% of the (−) isomer and is added to a product in an amount sufficient to flavor the product. The product may be a foodstuff, such as a food or beverage. Addition of the substantially pure (−) isomeric form of trans-4,5-epoxy-(E)-2-decenal achieves enhanced product taste and/or aroma, and provides increased economy and efficiency in its production.