Abstract: Described is the use of the cooling agents N-Ethyl-p-menthane-3-carboxamide and 2-Isopropyl-N,2,3-trimethylbutyramide (popularly known as WS-3 and WS-23 respectively) and mixtures thereof as flavor and saltiness enhancers wherein the cooling properties are imperceptible or barely perceptible.

Abstract: Disclosed is a liquid composition containing N-Ethyl-p-menthane-3-carboxamide and 2-Isopropyl-N,2,3-trimethylbutyramide (popularly known as WS-3 and WS-23 respectively), its preparation and its applications as a cooling sensate and as a flavoring agent. The present invention provides a composition characterized in that it comprises N-Ethyl-p-menthane-3-carboxamide and 2-Isopropyl-N,2,3-trimethylbutyramide in a ratio by weight in the range of 60/40 to 30/70 with the corresponding crystallization point being below 15° C. Preferably a weight ratio of 52/48 to 42/58 is employed corresponding to a crystallization point below ?20° C. Such compositions have the advantages of being liquid at room temperature, easy to use as a cooling agent or a flavoring agent with no need to melt the normally crystalline forms of 2-Isopropyl-N,2,3-trimethylbutyramide (melting point 62° C.) and N-Ethyl-p-menthane-3-carboxamide (melting point 98.7° C.).