Abstract: A method of preparing a reaction flavor composition. The method includes the steps of providing a reaction flavor mixture containing a reaction flavor and water, drying the reaction flavor mixture in a thin-film evaporator followed by cooling to obtain the reaction flavor composition as a solid. Also disclosed are reaction flavor compositions prepared by this method and consumable products containing thus prepared flavor composition.

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.

Abstract: The invention is directed to a method for improving, enhancing or modifying the foodstuff through the addition of an effective amount of Formula I wherein R can be selected from the group consisting of —CH2, —OH, and wherein R1 can be a C3-C20 saturated or unsaturated straight chain hydrocarbon moiety.