Abstract: Heating an oil from a plant or animal while supplying oxygen at a dissolved oxygen supply speed of not less than 0.058 mg/L/min to the oil from plant or animal is a convenient production method of a material for food or drink, which is capable of imparting an aroma and/or a flavor, which are/is mellow and rich in variety, to a food or drink.

Abstract: Heating an oil from a plant or animal while supplying oxygen at a dissolved oxygen supply speed of not less than 0.058 mg/L/min to the oil from plant or animal is a convenient production method of a material for food or drink, which is capable of imparting an aroma and/or a flavor, which are/is mellow and rich in variety, to a food or drink.

Abstract: Heating an oil from a plant or animal while supplying oxygen at a dissolved oxygen supply speed of not less than 0.058 mg/L/min to the oil from plant or animal is a convenient production method of a material for food or drink, which is capable of imparting an aroma and/or a flavor, which are/is mellow and rich in variety, to a food or drink.

Abstract: A method for imparting an aroma and/or flavor to a food product is provided. An aroma and/or flavor imparting composition containing any of (i) decanoic acid, (ii) octanoic acid and (iii) any one or more of acetol, furfural, methyltetrahydrofuranone and 2-acetyl-5-methylfuran, wherein when the amount, in parts by weight, of (i) the decanoic acid is “A”, the amount of (ii) the octanoic acid is “B”, and the total amount of (iii) acetol, furfural, methyltetrahydrofuranone and 2-acetyl-5-methylfuran is “C” and when A+B+C=100, then the addition to the beverage/food product is conducted to give a formulation shown by 0?A?60, 0?B?100, 0?C?100, 3A+B?180.

Abstract: An aroma or flavor-imparting composition containing methional, dienals and thiazoles in proportions satisfying 0?A?100, 0?B?100, 0?C?60 and A+B+C=100 wherein A shows parts by weight of methional, B shows parts by weight of dienals and C shows parts by weight of thiazoles. Foods containing these compositions, and method of imparting aroma or flavor to food are also described.

Abstract: The present invention provides a method of producing a composition which is useful for flavoring food or drinks. The method includes utilizing a heating reaction of methionine and a sugar, which results in methional being present in the composition at a higher concentration. The present invention also provides a food, etc. containing the composition produced by the method. Methionine and a sugar are mixed, and the mixture is heated under a two stage process having particular pH conditions for a particular time at a particular temperature. Moreover, during the mixing and heating of methionine and a sugar, one or more of sodium chloride, potassium chloride, calcium chloride and phosphate is/are added, and the mixture is heated under particular pH conditions for a particular time at a particular temperature.

Abstract: Capsinoid-containing microcapsules comprising 0.01 to 10 weight parts of capsinoid-containing hydrophobic material per weight part of hydrophilic solution containing 0.001 to 50 percent of capsule wall material and having a median diameter of 0.01 to 1,000 ?m are provided.

Abstract: The present invention provides an edible capsule for use in the pharmaceuticals, foods, health foods fields, which is composed of non-animal material and can be ingested. The present invention further provides an acid-resistant capsule that comprises non-animal materials.