Abstract: The present invention in general relates to the field of taste. In particular it relates to the reduction of astringency. One embodiment of the present invention relates to the use of at least one phospholipid for the preparation of a phenol containing composition to reduce the astringency of the composition.

Abstract: The present invention relates to a novel flavour composition for modulating the flavour of a nutritional product, comprising a mixture of a single amino acid and wet alkane polyol, wherein the single amino acid is selected from the group consisting of ornithine, lysine, glycine, alanine, monosodium glutamate, histidine, threonine, phenylalanine, tyrosine, serine, methionine, arginine, glutamic acid and cysteine. The invention also concerning the use of such a flavour composition for modulating the flavor and/or flavour shelf-life of a nutritional product, the process for preparing such a flavour composition and a nutritional product comprising such a flavour composition.

Abstract: A process for preparing a flavour concentrate having a meat flavour and/or aroma, comprising contacting animal lipid with a lipase enzyme, such that at least some triglycerides present in the lipid are hydrolysed, to give a mixture of free fatty acids, monoglycerides, diglycerides and non-hydrolyzed triglycerides; heating the mixture to inactivate the lipase; and heating the mixture with an aqueous solution containing at least one reducing sugar and at least one amino acid to give the flavour concentrate.

Abstract: The present invention relates to a bakery product with improved flavour properties and in particular an improved flavour shelf life. The product is prepared from a dough comprising flour, water, proline and an alkane polyol preferably wet, present in an effective amount to improve the flavour properties of said product when baked.

Abstract: The present invention in general relates to the field of taste. In particular it relates to the reduction of astringency. One embodiment of the present invention relates to the use of at least one phospholipid for the preparation of a phenol containing composition to reduce the astringency of the composition.

Abstract: The invention relates to a thermally processed ready to drink liquid coffee product having an improved flavor quality after thermal processing and storage due to the incorporation of a thioester flavor precursor at a concentration of 0.005 to 7 mg/kg. Preferably, the flavor precursor is furfurylthioacetate, methylthioacetate or prenylthioacetate or combinations thereof and not limited to the above. The invention also relates to a process for preparing the improved flavor quality of a thermally processed coffee product.

Abstract: The present invention relates to the use of cystathionine in a nutritional composition, a food supplement, a prophylactic composition or an infant formula.

Abstract: A flavorant agent is prepared by incubating a medium of baker's yeast, elemental sulfur and a reducing sugar to obtain a reaction medium from which hydrogen sulfide gas evolves and then the reaction medium is treated with heat to obtain the flavorant agent. A further flavorant agent is obtained by separating the supernatant of the reaction medium from reaction medium residue, and the reaction medium or supernatant may be mixed with a flavor precursor material and heated to obtain a flavorant composition.

Abstract: Process for the preparation of a vegetable juice or puree in which at least one fresh vegetable is homogenized in the presence of water, where appropriate under an inert atmosphere, so as to release the flavor precursors and part of the endogenous enzymes, the homogenate is incubated at a temperature of between 0.degree. C. and 70.degree. C. for 5 min to 24 h, it is processed, where appropriate, into juice or puree, and then it is pasteurized. Cooked juice or puree derived from unblanched vegetables, capable of being obtained by the process, having an enhanced raw flavor, and a natural color which is better preserved than that of the same cooked juice or puree derived from blanched vegetables. Use of a juice or puree, or of a dry extract of juice or puree in the preparation of a food product.

Abstract: Flavorant compounds and compositions for food substances are prepared in a food-acceptable manner by bio-conversion of a cysteine S-complex with a food-acceptable micro-organism, particularly a yeast or filamentous fungus, which, upon incubation with the complex, splits the complex at a terminal carboxyl group in a beta position to yield a product including a thiol and at least one metabolite compound, and the product is isolated.

Abstract: A powder-form composition of 2-acetyl-1-pyrroline incorporated with a support of maltodextrin and/or cyclodextrin. The composition is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline with an acid to obtain a reaction medium, adding an equimolar amount of a base to the reaction medium to obtain a neutralized reaction medium containing 2-acetyl-1-pyrroline, combining maltodextrin and/or cyclodextrin with the neutralized reaction medium to obtain a support solution and freeze-drying the support solution to obtain the composition.

Abstract: 2-acetyl-1-pyrroline is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline compound with an acid to obtain a reaction medium and then adding an equimolar amount of a base to the reaction medium to obtain a neutralized reaction medium containing 2-acetyl-1-pyrroline.

Abstract: 3- or 4-mono-, 1,3- or 1,4- or even 3,4-disubstituted derivatives of quinic acid are produced by reaction of a hydroxycinnamic acid derivative, of which the phenol group(s) is/are protected with a quinic acid derivative, to form an ester and the different reactivities of the OH functions in the 3 and 4 positions are used to carry out the esterification selectively under low temperature conditions, after which the protective groups are cleaved under controlled acidity and temperature conditions. These conditions avoid any degradation or isomerization. The process enables new quinides to be obtained in high yields.

Abstract: 2-acetyl-1-pyrroline is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline compound with an acid and then the reaction medium is neutralized with an equimolar amount of a base to obtain a neutralized reaction medium containing the 2-acetyl-1-pyrroline. A cyclodextrin and/or maltodextrin support material is added to the neutralized medium which then is freeze-dried to isolate the 2-acetyl-1-pyrroline with the support to obtain the 2-acetyl-1-pyrroline incorporated with the support material.

Abstract: Liquid crystal mixtures comprise one compound of the formula: ##STR1## wherein --A is selected from the group consisting of ##STR2## wherein R.sub.1 is independently C1-12 straight or branched alkyl or C1-12 straight or branched alkoxy and R.sub.2 is independently C1-12 straight or branched alkyl, X is selected from the group consisting of fluorine, chlorine, bromine, iodine and nitrile, and n is 1 or 2. The mixtures exhibit improved properties for image displays.

Abstract: Anisotropic compounds having a nematic phase have the formula ##STR1## wherein R.sup.1, R.sup.2, A, Z, X and n are described in the specification.Compounds having the defined lateral substituents on the rings have a reduced tendency to form smectic phases as compared with the compounds not having such lateral substituents.

Abstract: 2-(1-alkoxyethenyl)-1-pyrroline compounds. The compounds may be employed for preparing food flavorant compositions, and 2-(1-ethoxyethenyl)-1-pyrroline, in particular, has characteristics suiting it as a flavoring agent for food products.

Abstract: 2-Carbomethoxy-1-pyrroline is used as a flavoring agent for food products.

Abstract: New anisotropic compounds of the formula (1) are useful in liquid crystal mixtures for electrooptical displays; at least one of the end groups of the compounds (1) is an alkyl group which carries cyano or halogen in a terminal or non-terminal position. This offers advantages for longitudinal polarization and/or cross-polarization of the anisotropic compounds with the aid of the comparatively highly polarizing cyano or halogen substituents, in particular high clear points, low ##EQU1## values and/or negative .DELTA..epsilon. values.

Abstract: Anisotropic compounds having a nematic phase have the formula ##STR1## wherein A is a cyclic radical selected from the group consisting of ##STR2## Z is selected from the group consisting of a single bond, a --CH2CH2-- group,n is 1 or 2,R.sup.1 and R.sup.2 are selected from the group consisting of C.sub.1 -C.sub.12 -alkyl, C.sub.1 -C.sub.12 -alkoxy.