Abstract: Flavoring compositions containing at least two compounds selected from the group consisting of (A) a compound represented by the formula (I): wherein each symbol is as defined in the present specification, (B) ?-caryophyllene oxide, and (C) a compound represented by the formula (II): wherein each symbol is as defined in the present specification, are useful for effectively enhancing a mouth-coating feel and the like.

Abstract: Mouth-coating feel enhancers containing a heated substance of the following (A) and/or a heated substance of the following (B), or at least one compound selected from compound group (C) described in the present specification: (A) (A1) a compound represented by the formula (I): wherein each symbol is as defined in the present specification, and (A2) at least one selected from the group consisting of an aliphatic aldehyde having 3 to 14 carbon atoms, an aromatic aldehyde having 7 to 12 carbon atoms, an aliphatic alcohol having 3 to 12 carbon atoms, and a substance that produces at least one of these compounds by heating (B) at least one compound selected from the group consisting of ?-caryophyllene and a ?-caryophyllene analogous compound are effective as mouth-coating feel enhancers and coffee-roasting sensation enhancers.

Abstract: Provided is a vegetable protein-containing food having an excellent texture, preferably also having good flavor/taste. The vegetable protein-containing food can be produced by adding transglutaminase and glucose oxidase or adding transglutaminase, glucose oxidase and phospholipase to a food raw material containing a vegetable protein.