Abstract: The present disclosure generally relates to an improved process for making certain aminoquinoline compounds that have utility as sweeteners and sweetness-enhancing agents. In certain aspects, the disclosure provides a method of making certain such aminoquinoline compounds by a process that includes reacting an aminobenzonitrile compound with an alkyl acetoacetate compound to form an enaminonitrile compound that is subsequently converted to an aminoquinoline compound.

Abstract: The present invention relates to the field of flavours. More particularly, it concerns the use of a monoglyceride of conjugated linoleic acid as flavouring ingredient. Particularly preferred is the use of the 9,11 isomer of the CLA monoglyceride, such as the 9cis,11trans isomer. CLA monoglycerides enhance or modify butter or beef flavour, for instance.

Abstract: A method for conferring, enhancing, improving or modifying savory, roast or caramel notes in a flavoring composition or flavored food, by adding to the composition or food a flavour effective amount of a compound of formula (I), as a flavoring ingredient, wherein the dotted lines represent each a single or double bond, n represents 0 if the compound is an amine or is 1 if the compound is an amine and R1 represents a methyl or ethyl group, with the compound being in the form of a free base or of an edible salt thereof. Also, the flavouring compositions or flavoured articles provided by the method.