Abstract: This disclosure relates to flavour modification and to compounds of formula (I) wherein R1 is selected from C6-C20 alkyl, and C9-C25 alkenyl, R5 is C1-C3 alkyl, and a) n is 1; and i) R3 and R4 are hydrogen and R2 is the residue of a proteinogenic amino acid; ii) R2 and R3 are methyl and R4 is hydrogen; or R4 is hydrogen and R2 and R3 form together with the carbon atom to which they are attached cyclopropyl; iii) R2 is hydrogen, and R3 and R4 together are —CH2—CH2—CH2—; b) n is 2 or 3 and R2, R3 and R4 are hydrogen, useful in modifying flavours.

Abstract: Flavor modulation in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a flavor modulating substance selected from substances represented by formula (I) or formula (II), edible salts thereof and edible esters thereof: These substances are capable of imparting highly desirable taste attributes in the products in which they are incorporated. In addition the flavor modulating substances are capable of modulating and complementing the sensory impact of other taste imparting substances. The substances are applied in flavor compositions, foodstuffs, pharmaceutics, tobacco products and oral care products.

Abstract: The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Abstract: A flavour composition comprising a compound according to the formula (I) or edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Abstract: A flavour composition comprising a compound of formula (I) corresponding to the formula and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid.

Abstract: A flavour composition comprising a compound of formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid.

Abstract: A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Abstract: A flavour composition comprising a compound according to the formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1.

Abstract: Compounds represented by the formula and their edible salts, and edible compositions containing same wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, such that R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and the amino acid residue connected to the carbonyl carbon atom is a residue of a 1-amino cycloalkane carboxylic acid (ACCA), and n is 1, 2, 3 or 4

Abstract: The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, 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 the 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 flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.

Abstract: Flavour modulation in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a flavour modulating substance selected from substances represented by formula (I) or formula (II), edible salts thereof and edible esters thereof: These substances are capable of imparting highly desirable taste attributes in the products in which they are incorporated. In addition the flavour modulating substances are capable of modulating and complementing the sensory impact of other taste imparting substances. The substances are applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products.

Abstract: Compounds of the formula (I) A is OH or a carbonyl group, n is 0 or 1, R is an alkyl radical having from 1 to 4 carbon atoms, in particular methyl, ethyl, n-propyl, iso-propyl, n-butyl or t-butyl; or a residue of a hydroxy carboxylic acid, in particular the residue —CH(OH)COOH, —CH(OH)CH2COOH, —CH2CH(OH)COOH or —CH(OH)CH(OH)COOH; and R? is independently selected from H or OH.

Abstract: A method of modulating the flavor of an orally-receivable product, such as a foodstuff, beverage, dentifrice or medicine, comprising the addition thereto of a flavor-modulating proportion of at least one compound of the formula I in which X is selected from CHOH, C?O, CH2—CO and CH?C(OH), Y is selected from C1-C7 linear and branched alkyl and CH2CH2OH, Z is selected from CH3 and a moiety of the formula II in which the wavy bond represents bond linking Z to X and R1 and R2 are selected from the possibilities (i) both hydrogen; (ii) independently OH and OCH3; and (iii) R1 and R2 together with their bonds to the phenyl ring form a ring of the formula —O—CH2—O—; such that, when Z is CH3, X is C?O and Y is CH2CH2OH.

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 flavor compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.

Abstract: A compound of formula (I) is used to modify the taste or flavour of a flavour composition or consumable product, wherein R1 is H, or a substituted, unsubstituted, branched or unbranched C1-C5 alkyl group and, NHR2 is a residue of an amino acid, is selected from Alanine (Ala), cysteine (Cys), Aspartic acid (Asp), phenylalanine (Phe), glutamic acid (Glu), histidine (His), isoleucine (Ile), lysine (Lys), leucine (Leu), methionine (Met), asparagines (Asn), glutamine (Gln), arginine (Arg), serine (Ser), theronine (Thr), valine (Val), tryptophan (Trp), tyrosine(Tyr) and Glycine (Gly), with the proviso that the compound is not N-acetyl glycine. Also disclosed are flavour compositions and consumable products containing such compounds.

Abstract: The present invention relates to taste improvement of foodstuffs, beverages, tobacco products and oral care products, using a substance according to formula (I), edible salts or edible esters thereof: It was found that 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 flavor compositions, foodstuffs, tobacco products and oral care products.

Abstract: A composition for masking the bitter taste of potassium chloride or other potassium salt used in a consumable product as a substitute, in whole or in part, for common table salt, said composition comprising a sugar alcohol and a compound of formula (I) CH2OH—(CHOH)4—CO—NH—CH2—CH2—X; a compound of the formula (II): R1—CR2(OR3)—CO—Y; or a mixture thereof

Abstract: The present invention relates to taste improvement of foodstuffs, beverages, tobacco products and oral care products, using a substance according to formula (I), edible salts or edible esters thereof: It was found that 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, tobacco products and oral care products.

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

Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, tobacco products and oral care products, using a substance according to formula (I), edible salts or edible esters thereof: It was found that 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 flavor compositions, foodstuffs, tobacco products and oral care products.