Abstract: A compound of formula (I) is used to modify the taste or flavour of a flavour composition or consumable product, wherein R1 is H, or a substituted, unsubstituted, branched or unbranched C1-C5 alkyl group and, NHR2 is a residue of an amino acid, is selected from Alanine (Ala), cysteine (Cys), Aspartic acid (Asp), phenylalanine (Phe), glutamic acid (Glu), histidine (His), isoleucine (Ile), lysine (Lys), leucine (Leu), methionine (Met), asparagines (Asn), glutamine (Gln), arginine (Arg), serine (Ser), theronine (Thr), valine (Val), tryptophan (Trp), tyrosine(Tyr) and Glycine (Gly), with the proviso that the compound is not N-acetyl glycine. Also disclosed are flavour compositions and consumable products containing such compounds.

Abstract: A metallurgical method for refining grains of steel includes adding aluminum into molten steel obtained from a secondary refining process. Aluminum reacts with oxygen and sulfur in the molten steel to reduce the total oxygen content in the molten steel to 15-120 ppm, to reduce a sulfur content in the molten steel to 15-150 ppm, and to produce aluminum oxide, obtaining cleaner molten steel. Magnesium is added into the cleaner molten steel and reacts with oxygen, sulfur, and aluminum oxide in the cleaner molten steel to reduce the total oxygen content in the molten steel to 10-60 ppm, to reduce the sulfur content in the molten steel to 5-100 ppm, and to produce inclusions including magnesium oxide, magnesium sulfide, and magnesium-aluminum spinel. Precipitates of the inclusions can serve as crystalline cores in a subsequent crystallization process to obtain fine-grained steel.