Abstract: Flavone aglycones and Scutellaria extracts are described for use in compositions and methods for improving the taste of a consumable containing a component having an astringent, bitter or off-ta

Abstract: The use of a megastigmane derivative to enhance the sweetness of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided.

Abstract: A Scutellaria extract, as well as a carbohydrase-treated Scutellaria extract and flavones obtained from Scutellaria are described for use in compositions and methods for improving the taste of a consumable containing a component having an astringent, bitter or off-taste.

Abstract: Sebacic acid is described for use in compositions and methods for enhancing the sweetness and mouthfeel of a consumable containing a carbohydrate sweetener or flavoring.

Abstract: Traumatic acid and its isomer, 3-dodecenedioic acid, are described for use in compositions and methods for enhancing the sweetness and mouthfeel of a consumable containing a carbohydrate sweetener or flavoring.

Abstract: A Boehmeria nivea extract, as well as a glucosylated B. nivea extract and dicarboxylic acids obtained from B. nivea are described for use in compositions and methods for enhancing the sweetness and mouthfeel of a consumable containing a carbohydrate sweetener or flavoring, or for masking the off-flavor of a proteinaceous component of a consumable.

Abstract: Compositions and methods for enhancing carbonation effect in food consumables are provided.

Abstract: Novel compositions and methods for enhancing alcohol sensation as well as carbonation effect in food consumables are provided.

Abstract: The present invention has discovered that flavone glycosides represented by Formula I set forth below have unexpected and advantageous flavor enhancement and modification properties: wherein R1 is selected from the group consisting of H and CH3, R2 is selected from the group consisting of H and OH, and R3 is a 7-O-glycoside. Thus, the flavone glycosides of the present invention can be used to enhance or modify the flavor of orally consumable compositions, such as foodstuff, chewing gums, dental and oral hygiene products, and medicinal products.

Abstract: The following invention relates to a taste enhancer and a method of enhancing taste. The invention relates the use of a cooling enhancing composition which provides cooling enhancement when combined with other cooling compounds.

Abstract: The present invention has discovered that 7,8-dihydroxy-2-phenyl-4H-chromen-4-one and a salt thereof have unexpected and advantageous cooling enhancement and modification properties. Thus, a composition comprising a cooling compound and an effective amount of 7,8-dihydroxy-2-phenyl-4H-chromen-4-one can be used to enhance or modify the cooling sensation in the mouth, in the nasal cavity and/or on the skin, and can also augment, enhance or impart a cooling sensation to products such as foodstuff, chewing gums, dental or oral hygiene products, topical products, nasal care products and toilet articles.

Abstract: The present invention has discovered that 7,8-dihydroxy-2-phenyl-4H-chromen-4-one and a salt thereof have unexpected and advantageous cooling enhancement and modification properties. Thus, a composition comprising a cooling compound and an effective amount of 7,8-dihydroxy-2-phenyl-4H-chromen-4-one can be used to enhance or modify the cooling sensation in the mouth, in the nasal cavity and/or on the skin, and can also augment, enhance or impart a cooling sensation to products such as foodstuff, chewing gums, dental or oral hygiene products, topical products, nasal care products and toilet articles.

Abstract: Transglucosylated R. suavissimus extract for enhancing the mouthfeel, in particular sugary mouthfeel, of a consumable is provided as is a consumable containing the transglucosylated R. suavissimus extract and further a method of producing the transglucosylated R. suavissimus extract.

Abstract: Transglucosylated R. suavissimus extract for enhancing the mouthfeel, in particular sugary mouthfeel, of a consumable is provided as is a consumable containing the transglucosylated R. suavissimus extract and further a method of producing the transglucosylated R. suavissimus extract.

Abstract: The following invention relates to a taste enhancer and a method of enhancing taste. The invention relates the use of a cooling enhancing composition which provides cooling enhancement when combined with other cooling compounds.

Abstract: The present invention has discovered that flavone glycosides represented by Formula I set forth below have unexpected and advantageous flavor enhancement and modification properties: wherein R1 is selected from the group consisting of H and CH3, R2 is selected from the group consisting of H and OH, and R3 is a 7-O-glycoside. Thus, the flavone glycosides of the present invention can be used to enhance or modify the flavor of orally consumable compositions, such as foodstuff, chewing gums, dental and oral hygiene products, and medicinal products.

Abstract: The present invention has discovered that amide compounds represented by Formula I set forth below have unexpected and advantageous flavor enhancement and modification properties: wherein R and R? is independently selected from the group consisting of H and C1-C10 linear, branched, or cyclic alkyl, alkenyl, alkynyl or aromactic groups. Thus, the amide compounds of the present invention can be used to enhance or modify the flavor of orally consumable compositions, such as foodstuff, chewing gums, dental and oral hygiene products, and medicinal products.