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: 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: 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 methyl, ethyl, n-propyl, isopropyl, cyclopropyl, n-butyl, sec-butyl, isobutyl, cyclobutyl, CH2CH(CH3)CH2CH3, CH2CH(OH)CH3, CH(CH3)CH2OH, CH2C(CH3)2OH, CH2CH2OH, cyclopentyl or allyl; and wherein R? is methyl, ethyl, n-propyl, n-butyl or n-pentyl, n-hexyl.

Abstract: Described is a genus of E2,E4,Z8-undecatrienoic acid derivatives defined according to the structure: wherein Z represents —OR? or —NRR? with the provisos that when Z is —OR?, R? is hydrogen, C1–C6 straight chain or branched-chain alkyl or C3–C6 straight chain or branched-chain alkenyl; and when Z is —NRR?, R represents, in the alternative, hydrogen, methyl or ethyl and R? represents methyl, ethyl, n-propyl, cyclopropyl, isopropyl, n-butyl, sec-butyl, isobutyl, 2-methylbutyl, cyclobutyl, cyclopentyl or allyl. The E2,E4,Z8-undecatrienoic acid derivatives are useful in imparting, augmenting and/or enhancing flavors, aromas and somatosensory effects in or to consumable materials such as foods, beverages, skin care products, oral care products, medicinal products and the like. Also described is a synthesis process for producing such derivatives.

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: Described is a genus of undecatrienoic acid derivatives useful in imparting, augmenting and/or enhancing flavors, aromas and somatosensory effects in or to consumable materials such as foods, beverages, skin care products, oral care products, medicinal products and the like. Also described is a synthesis process for producing such derivatives.

Abstract: Described is a genus of menthyl half acid ester derivatives having the structure: and processes for producing same, wherein n is an integer of from 1 to 5; wherein X is either —OR? or —NRR?; wherein R? is hydrogen, C1-C5 lower alkyl or C3-C6 lower alkenyl; wherein R is hydrogen, C1-C5 lower alkyl, 2-hydroxyethyl or cyclopropyl and wherein R? is hydrogen, methyl or ethyl; with the proviso that when X is —OR?, n is an integer of from 3 to 5, having utility for augmenting, enhancing or imparting a taste or cooling effect or refreshing effect in or to an ingestible or topical composition.

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: 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.

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: An anhydrous flavor delivery system being a clear liquid at a temperature of 30° C. which can be used to produce finished drinks and foods wherein the flavors are unexpectedly stabilized against flavor degradation and off note development. The flavor delivery system contains (a) 10-40% by weight of a flavoring composition, (b) 20-50% by weight of a surfactant system consisting essentially of one or more surfactants, (c) 20-50% by weight of an alcoholic composition consisting essentially of one or more alcohols with two or more hydroxy groups per molecule, wherein the total amount of ingredients (a), (b), and (c) is at least 90% by weight. The flavor delivery system can be obtained by (a) mixing corresponding amounts of said flavoring and said surfactant system, (b) adding a corresponding amount of said alcoholic composition to the mixture obtained by step (a), and (c) mixing the admixture obtained by step (b).