Abstract: Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below: wherein R is ethyl or cyclopropyl; and wherein R? is methyl or butyl, with the proviso that when R is ethyl, R? is not methyl.

Abstract: Described is to a process for augmenting, enhancing, modifying, or imparting a berry or citrus aroma or taste to a foodstuff or a beverage comprising the step of adding to a foodstuff or a beverage an aroma or taste augmenting, enhancing, modifying, or imparting quantity of at least an oxo-terpene carbinol, a carbinyl C1-C6 alkanoate, or a C4-C6 alkenoate.

Abstract: Described is to a process for augmenting, enhancing, modifying, or imparting a berry or citrus aroma or taste to a foodstuff or a beverage comprising the step of adding to a foodstuff or a beverage an aroma or taste augmenting, enhancing, modifying, or imparting quantity of at least an oxo-terpene carbinol, a carbinyl C1-C6 alkanoate, or a C4-C6 alkenoate.

Abstract: Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: wherein R1?H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl and methylene; R3 is selected from the group consisting of H, C1-C8 straight or branched chain alkyl, alkenyl, dienalkyl and phenyl; or if R1?H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl; R4 is selected from the group consisting of H, methyl and ethyl; R5 is selected from the group consisting of H, methyl and ethyl; R6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, and acyclic or cyclic containing no more than one ring; with the proviso that in structure 1, when R4 is H or Me and R5?H or methyl, R6 may be selected from the group described above and phenyl.

Abstract: Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below: wherein R is ethyl or cyclopropyl; and wherein R? is methyl or butyl, with the proviso that when R is ethyl, R? is not methyl.

Abstract: Compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties.

Abstract: Described is to a process for augmenting, enhancing, modifying, or imparting a berry or citrus aroma or taste to a foodstuff or a beverage comprising the step of adding to a foodstuff or a beverage an aroma or taste augmenting, enhancing, modifying, or imparting quantity of at least an oxo-terpene carbinol, a carbinyl C1-C6 alkanoate, or a C4-C6 alkenoate.

Abstract: Described is to a process for augmenting, enhancing, modifying, or imparting a berry or citrus aroma or taste to a foodstuff or a beverage comprising the step of adding to a foodstuff or a beverage an aroma or taste augmenting, enhancing, modifying, or imparting quantity of at least an oxo-terpene carbinol, a carbinyl C1-C6 alkanoate, or a C4-C6 alkenoate.

Abstract: Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying or imparting quantity and concentration of at least one oxo-terpene carbinol, carbinyl C1-C6 alkanoate or C4-C6 alkenoate.

Abstract: Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: wherein R1?H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl and methylene; R3 is selected from the group consisting of H, C1-C8 straight or branched chain alkyl, alkenyl, dienalkyl and phenyl; or if R1?H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl; R4 is selected from the group consisting of H, methyl and ethyl; R5 is selected from the group consisting of H, methyl and ethyl; R6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, and acyclic or cyclic containing no more than one ring; with the proviso that in structure 1, when R4 is H or Me and R5?H or methyl, R6 may be selected from the group described above and phenyl.

Abstract: Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: where R1?H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl and methylene; R3 is selected from the group consisting of H, C1-C8 straight or branched chain alkyl, alkenyl, dienalkyl or phenyl; or if R1?H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl; R4 is selected from the group consisting of H, methyl and ethyl; R5 is selected from the group consisting of H, methyl and ethyl; R6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, acyclic or containing no more than one ring; with the proviso that in structure 1 when R4 is H or Me; and R5?H or methyl, R6 may be selected from the group described above or phenyl.

Abstract: The use of 1,2-Dihydroperillaldehyde at levels less than 0.15 parts per million is disclosed as a flavor chemical suitable for incorporation in food products and related applications.

Abstract: Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying or imparting quantity and concentration of at least one oxo-terpene carbinol, carbinyl C1-C6 alkanoate or C4-C6 alkenoate.

Abstract: The use of Decalipis hamiltonii or 2-hydroxy-4-methoxy benzaldehyde for use in combination with vanilla for flavoring foodstuffs is disclosed.

Abstract: Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying or imparting quantity and concentration of at least one oxo-terpene carbinol, carbinyl C1–C6 alkanoate or C4–C6 alkenoate.

Abstract: Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: where R1?H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl and methylene; R3 is selected from the group consisting of H, C1-C8 straight or branched chain alkyl, alkenyl, dienalkyl or phenyl; or if R1?H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl; R4 is selected from the group consisting of H, methyl and ethyl; R5 is selected from the group consisting of H, methyl and ethyl; R6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, acyclic or containing no more than one ring; with the proviso that in structure 1 when R4 is H or Me; and R5?H or methyl, R6 may be selected from the group described above or phenyl.

Abstract: Compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties.

Abstract: Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying or imparting quantity and concentration of at least one oxo-terpene carbinol, carbinyl C1-C6 alkanoate or C4-C6 alkenoate.