Abstract: Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure: (wherein R is hydrogen or methyl) or at least 5% of the “cis” isomer defined according to the structure: (wherein R is hydrogen or methyl). Compositions containing at least 98% of the isomer having the structure: with an optical rotation (?D20) of +58° are novel. Compositions containing at least 98% of the isomer having the structure: with an optical rotation (?D20) of +58° are also novel.

Abstract: A modified thaumatin protein, a modified monellin protein and antibodies thereto are provided. Further, nucleic acid sequences and vectors capable of expressing thaumatin or monellin are provided.

Abstract: A modified thaumatin protein and an antibody thereto are provided. Further, nucleic acid sequences and vectors capable of expressing thaumatin or monellin are provided.

Abstract: Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof.

Abstract: The present invention provides new flavor active proteins methods for their manufacture and use. Specifically, the new proteins are modified versions of the thaumatin and monellin proteins. In thaumatin II amino acids in the region of 19 to 26 (amino acids 19-26 of SEQ. ID. NO.2), which appears to be a taste active region, are replaced with other amino acid sequences that may have different or modified taste properties. Most important is the replacement of this region with the sequences for the octapeptide known as “delicious peptide” or “beefy meaty peptide.” In the presence of the salt enhancer, the new protein has a beefy, meaty, brothy impression and mouthfeel. This invention further provides a modified monellin protein, either as A and B chains or as a single joined chain wherein the taste active region is replaced with other amino acid sequences.

Abstract: Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure: (wherein R is hydrogen or methyl) or at least 5% of the “cis” isomer defined according to the structure: (wherein R is hydrogen or methyl). Compositions containing at least 98% of the isomer having the structure: with an optical rotation (&agr;D20) of +58° are novel. Compositions containing at least 98% of the isomer having the structure: with an optical rotation (&agr;D20) of +58° are also novel.

Abstract: Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof.

Abstract: Flavor active proteins and methods for their manufacture and use are provided. The proteins are modified versions of the thaumatin and monellin proteins. Also provided are the cDNA sequences encoding these modified proteins.

Abstract: Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure: (wherein R is hydrogen or methyl) or at least 5% of the “cis” isomer defined according to the structure: (wherein R is hydrogen or methyl). Compositions containing at least 98% of the isomer having the structure: with an optical rotation (&agr;D20) of +58° are novel. Compositions containing at least 98% of the isomer having the structure: with an optical rotation (&agr;D20) of +58° are also novel.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imnparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing salt substitutes with sclareolide.

Abstract: An artificial cigarette is constructed with a paper stock tube plugged at both ends by a porous body and containing a quantity of beads or pellets of a vapor emitting composition where the composition includes at least one or more stress reactivity-reducing substances selected from the group consisting of nutmeg oil, mace extract, neroli oil, valerian oil, myristicin, elemicin, and isoelemicin. The contents of the tube can be augmented by filler materials and one or more substances selected from the group consisting of flavoring materials and aromatic materials.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) sweetness of foodstuffs and beverages caused by non-neutrative sweeteners e.g.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) sweetness of foodstuffs and beverages caused by non-neutrative sweetners e.g.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.