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: The present invention relates to the field of improving the flavour of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. More particularly, the present invention provides flavour modulating substances selected from the group represented by formula (1): and edible salts thereof and edible esters thereof, which can advantageously be used for modulating the flavour of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. These flavour modulating substances can be used to impart desirable taste attributes in a wide variety of applications and products. In addition, the present flavour modulating substances are capable of modulating the taste and/or aroma impact of other, flavour imparting, substances contained within these same products, thereby improving the overall flavour quality of these products.

Abstract: The present invention relates to substances and compositions having a physiological cooling effect on the skin and the mucosa of the body, especially of the oral cavity, throat and nose. More in particular, the present invention relates to N-substituted-p-menthane-3-carboxamides represented by the following formula (I): and esters thereof. These substances are capable of imparting and/or enhancing a physiological cooling effect in a product in which they are incorporated, much more effectively than the heretofore known N-substituted-p-menthane-3-carboxamides.

Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I) or formula (II), or edible salts thereof: R1—CR7(OR4)—CO—NR2—CR8R3—X—OR5??(I) R6—CR7(OR4)—CO-Az??(II) It was found that substances represented by formula (I) and/or formula (II) are capable of modulating and complementing the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.

Abstract: The present invention in a first aspect relates to flavour modulation in foodstuffs, beverages, orally administered pharmaceuticals, tobacco products and oral care products, using a flavour modulating substance selected from the group of substances represented by formula, edible salts thereof and edible esters thereof: formula wherein R1 and/or R2 represent the residue of primary amines, more particularly the residues of primary amines selected from amino acids, peptides, purines and pyrimidines, aralkylamines and certain branched or straight chain, hydrophilically substituted alkylamines. It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, orally administered pharmaceuticals, tobacco products and oral care products.

Abstract: The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) and/or edible salts thereof. R<.SUP>1&1t;/SUP>CR< SUP>:2</SUP>(OR<SUP>3</SUP>)—CO—NR<SUP>:4</SUP>-Y—X (I). It was found that substances represented by formula (I) can advantageou sly be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, and pharmaceutics they are incorporated in. In addition said substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour composition s, foodstuffs, beverages and pharmaceutics. Typical examples of flavour modulating substances according to the present invention include N-lactoyl tyramine, Nqgluconyl tyramine, N-lactoyl 4-hydroxyben zylamine, N-lactoyl vanillylamine and N-lactoyl-dopamine.

Abstract: The present invention in a first aspect relates to flavour modulation in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a flavour modulating substance selected from the group of substances represented by formula (I) or formula (II), edible salts thereof and edible esters thereof: It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavour modulating substances are capable of modulating and complementing, the sensory impact of other, taste imparting, substances. Thus, the present substances are advantageously applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products.

Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using extremely small amounts of a substance according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X (I). It was found that at very low concentrations, substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof.

Abstract: The present invention relates to a flavour composition having: one or more flavouring substances; and one or more taste improving substances selected from substances according to formula (I): CH2OH—(CHOH)4—CO—NH—CH2—X wherein X represents —OH, —O(CO)R, —OPO3H2, —PO3H2, —OSO3H or —SO3H, and R represents a C2-C10 group having at least one carboxylic acid group; and edible salts thereof, wherein, in case the flavour composition contains N-gluconyl ethanolamine or a salt thereof, the weight ratio of the taste improving substances and the flavouring substances is less than 50:1. The invention furthermore concerns substances according to formula (I) wherein X represents —O(CO)R, —OPO3H2, —PO3H2, —OSO3H or —SO3H, and R represents a C2-C10 group having at least one carboxylic acid group; and edible salts thereof.

Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics and oral care products, using a compound according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X ??(I). It was found that compounds represented by formula (I) are capable of modifying, especially enhancing, the sensory impact of taste imparting substances. Thus, the present taste modifying compounds are advantageously applied in flavour compositions, foodstuffs and oral care products. Typical examples of flavour modifying compounds according to the present invention include N-lactoyl guano sine monophosphate (GMP), N-lactoyl adenosine monophosphate (AMP), N-lactoyl cytosine monophosphate (CMP), N-lactoyl inosine monophosphate (IMP), N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP and N-gluconyl IMP.

Abstract: The present invention relates to a process of producing Maillard flavour preparation, such as process flavours, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an ?-hydroxycarboxylic acid component selected from tne group of ?-hydroxycarboxylic acids according to the following formula (I): R1—CR2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavour preparations so obtained exhibit unique flavour profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.

Abstract: The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) or formula (II) or edible salts thereof or both: R1—CR2(OR3)—CO—NR4—CHR5R6 (I). It was found that substances represented by formula (I) or formula (II) can advantageously be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products they are incorporated in. In addition these substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics and oral care products. Typical examples of flavour modulating substances according to the present invention include N-lactoyl glucosamine, N-lactoyl glucosaminic acid, N-gluconyl glucosamine, N-gluconyl glucosaminic acid, hemiacetals or lactones thereof, edible salts thereof and mixtures thereof.

Abstract: The present invention in a first aspect relates to flavour modulation in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a flavour modulating substance selected from the group of substances represented by formula (I), edible salts thereof and edible esters thereof: It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavour modulating substances are capable of modulating and complementing, the sensory impact of other, taste imparting, substances. Thus, the present substances are advantageously applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products.

Abstract: The invention relates to a method for the preparation of flavors with for instance creamy, green, cucumber like fatty odour characteristics by reacting an oil or fat comprising unsaturated fatty acid triglycerides with a lipoxygenase preparation capable of converting triglycerides into their hydroperoxides in a multiphase system in the presence of air, air enriched with oxygen or oxygen and, subsequently thermally converting the obtained mixture—preferably under acidic conditions—resulting in an aldehyde containing product. Further the invention encompasses the use of the obtained flavors for incorporation in all kinds of food products like dairy products such as ice-cream, yoghurt and skim milk and savory products as well as the produced flavoured products.

Abstract: The invention relates to a method for the preparation of flavors with for instance creamy, green, cucumber like fatty odor characteristics by reacting an oil or fat comprising unsaturated fatty acid triglycerides with a lipoxygenase preparation capable of converting triglycerides into their hydroperoxides in a multiphase system in the presence of air, air enriched with oxygen or oxygen and, subsequently thermally converting the obtained mixture—preferably under acidic conditions—resulting in an aldehyde containing product. Further the invention encompasses the use of the obtained flavors for incorporation in all kinds of food products like dairy products such as ice-cream, yoghurt and skim milk and savory products as well as the produced flavored products.