Abstract: The invention relates to flavor precursors represented by the formula R1—S—CO—O—R2 wherein R1 is a specified heterocyclic radical, and the oxygen atom of the R2—O— moiety is attached to a primary carbon atom of R2; and to a foodstuff provided with such a flavor precursor.

Abstract: The invention provides a process for improving the flavor of fermented beverages, especially beer, comprising incorporating in said beverages rose oxide and/or, 1,5-octadien-3-one. Preferably both rose oxide and 1,5-octadien-3-one are incorporated. Preferably 1,5-octadien-3-one is incorporated in a weight level of from 0.1 nanogram/kilogram to 100 micrograms/kilogram and rose oxide is incorporated in a weight level of from 10 nonogram/kilogram to 1 milligram/kilogram. More preferably the fermented beverage or flavor concentrate for the beverage also comprises at least one hop bittering compound. The invention also provides fermented beverages which comprise rose oxide and/or 1,5-octadien-3-one. Furthermore, the invention also provides processes for preparing a flavoring concentrate for fermented beverages in which hop-derived linolenic acid is oxidized to 1,5-octadien-3-one and/or in which hop-derived monoterpenoids are converted into rose oxide.

Abstract: The invention relates to flavor precursors having the formula

Abstract: The invention relates to alkyl (3-methylthio)-butyrates wherein the alkyl group has 4 to 5 carbon atoms, to their use in flavor compositions and to the use of these compounds or flavor composition comprising these compounds in foodstuffs and stimulants. The compounds impart a fresh fruit flavor character. Preferred is isobutyl (3-methylthio)-butyrate.