Abstract: The invention is a method for treating coffee beans to make a better-tasting and improved aroma coffee. Green coffee beans are first partially roasted to a Hunter a-color between about 3 and about 9, under roasting conditions sufficient to increase the Hunter a-color of the beans by at least about 1.5 a-color units during the partial roasting step. The partially roasted beans are then treated with either an alkaline solution comprising water and a foodgrade base, or a coffee bean extract solution comprising water and from about 1% to about 12% coffee solids. Preferably, the partially roasted beans are treated by soaking them in the solution at a temperature between about 65.degree. F. (18.degree. C.) and about 120.degree. F. (49.degree. C.) for a time between about 2 hours and about 24 hours.

Abstract: A process for enhancing the flavor of ethanol extracts including the step of heating a volume of the extract in a sealed container at a temperature between 125.degree.-150.degree. C. for a period of time sufficient to cause a change in flavor. The aforesaid heating step may be conducted at a pressure of 70-135 psi. The resulting enhanced flavoring product is encompassed within the invention.

Abstract: To prepare the flavorant by a Maillard reaction, a protein hydrolysate and at least one reducing sugar are mixed with water to form a paste-like mixture which then is kneaded and heated to a plasticize it. The plasticized mixture is propelled through an extrusion unit under a pressure of from 1 bar to 100 bar and heated at a temperature of from 80.degree. C. to 140.degree. C. for a time sufficient to effect the Maillard reaction. The reacted mixture then is extruded into a chamber under a reduced pressure for drying and cooling it for providing the flavorant.

Abstract: Described is a process for preparing a batter-coated, barrier layer-coated porous inner food structure containing macerated beef or macerated chicken having the properties of:(x) retention of a substantial quantity of the water originally contained in the macerated beef or macerated chicken structure on re-cooking; and(y) substantial imperviousness to the absorption or adsorption of cooking oil into the resulting product when the resulting product is contacted with cooking oil on further cooking (re-cooking) subsequent to the cooking step required to prepare the product.The barrier coating consists of starch, methyl cellulose and xanthan gum. Additionally, the barrier coating may contain a reaction flavor composition and/or a reaction flavor precusor composition which results in retention of substantially all of the flavor nuances originally present in the macerated chicken or beef on re-cooking beyond the original cooking step. The prodct also includes one or more silicon oxide derivatives.

Abstract: Described is a process for producing a marinaded proteinaceous product such as marinaded chicken meat whereby the resulting product has a savory flavor such as a teriyaki flavor, comprising the steps of:(a) providing a chicken meat food core;(b) preparing a mixture of:(i) an inorganic phosphate salt;(ii) water; and(iii) a reaction flavor which is a reaction product of cysteine hydrochloride, thiamine hydrochloride and macerated chicken meat;(c) coating the mixture of (b) onto the surface of the chicken meat of (a) and keeping the coating on the chicken meat for such a period of time as to cause the chicken meat to permanently absorb or adsorb the flavor composition of (b); and(d) cooking the resulting product.

Abstract: Described is a process for carrying out microwave production of baked goods having a chocolate flavoring thereon and/or therein and products produced thereby.The process comprises the steps of:(a) providing a composition of matter consisting essentially of precursors of a chocolate flavor (e.g.

Abstract: Process to improve or modify the taste and aroma of citrus fruit compositions by conferring thereto a cooked note and a more juicy fleshy and peely gustative character.Flavor composition resulting therefrom.

Abstract: Forming a solution (preferably a true or complete solution) of mer in any permeant, reacting mer in presence of permeant substantially without rearrangement of the liquid system into separate phases and substantially without encapsulation (defined as any form of entrapment by polymeric solidification, including microencapsulation) and recovering a liquid product useful in formulating slow-release products.

Abstract: An extract having a bread-like flavor is prepared by baking bread, size reducing the baked bread, mixing water with the size reduced bread for preparing a mash, treating the mash with at least one enzyme capable of liquifying bread for liquifying the bread of the mash, subjecting the aqueous liquified bread to slurry extraction, and then the aqueous slurry extracted liquified bread is subjected to steam distillation. A combined residue and extract and a distillate result from the steam distillation. The residue and extract are separated for obtaining a clarified extract which is then concentrated by evaporation. The distillate is mixed with the concentrated extract, and the mixture is dried. A water-soluble light colored powder with a bread-like flavor is obtained. To improve the yield, the separated residue also may be mixed with water and processed by slurry extraction and each of the subsequent steps of the process for obtaining further product.

Abstract: A flavoring agent is produced by subjecting a source of free amino acids, additives including at least one reducing sugar and water to a process which produces a Maillard reaction. A paste-like mixture is prepared from 70% to 95% by weight of the source of free amino acids, and from 1% to 25% of the additives including at least one reducing sugar and the water, wherein the mixture contains water in a total amount of from 5% to 12% by weight of the mixture. The mixture is then kneaded and heated to plasticize it. The plasticized mixture is propelled through an extrusion unit under pressure and heated for a time to react the mixture. The reacted mixture then is extruded into a chamber under a reduced pressure for drying and cooling the reacted product for providing the flavorant.

Abstract: Described is a process for preparing a batter-coated, barrier layer-coated flavored porous inner food structure containing macerated beef or macerated chicken having the properties of:(x) retention of a substantial quantity of the water originally contained in the macerated beef or macerated chicken structure on re-cooking;(y) substantial imperviousness to the absorption or adsorption of cooking oil into the resulting product when the resulting product is contacted with cooking oil on further cooking (re-cooking) subsequent to the cooking step required to prepare the product; and(z) retention of substantially all of the flavor nuances originally present in the macerated chicken or macerated beef on re-cooking beyond the original cooking step used to produce the product originally.The barrier coating consists of a starch, methyl cellulose, xanthan gum as well as a reaction flavor composition and/or reaction flavor precursor composition.

Abstract: A process of preparing an edible composition useful as a flavoring for a foodstuff, particularly as a soy sauce, is provided. A mixture of a protein hydrolyzate and a carbohydrate source are heated in the pressence of ethanol and water to a temperature and for a time sufficient to increase the mixtures's absorption of visible radiation, i.e., to brown the mixture. The process yields a flavoring having flavor notes reminiscent of a fermented soy sauce without the need for fermentation techniques. The mixture is preferably prepared by hydrating the protein hydrolyzate and carbohydrate source in water and then adding sufficient ethanol to form a slurry.

Abstract: The invention provides a protein hydrolysate with(a) a content of NaC1 between 0 and 35% w/w;(b) a content of free amino acids between 25 and 100% w/w; and(c) a content of glutamic acid between 8 and 60% (w/w calculated as dry matter)and optionally from 0-75% by weight of the hydrolysate of a saccharide carrier. Such a hydrolysate is obtainable by gel filtration over a porous material having an average pore diameter between 0.5 and 2.5 nanometers and eluting the desired fraction.

Abstract: A whipped oily flavor comprising oil-in-water or water-in-oil-in-water cream base in a whipped state which contains a spice, and a non-sweet or low-sweet saccharide and is packed in a container in a frozen state.

Abstract: A method for treating vegetable oil fatty ester shortening composition to provide a natural meaty flavor is provided. In the method, a natural meat fat is heated to a temperature of at least about 150.degree. F. An inert gas is conducted through the natural meat fat while maintaining the natural meat fat at a natural meaty flavor volatilization temperature of at least about 150.degree. F. to provide an inert gas flavorant stream containing natural volatile meaty flavor components. A vegetable oil fatty ester shortening composition is provided at a temperature less than the natural meaty flavor volatilization temperature.

Abstract: The invention is a method for treating coffee beans to make a better-tasting and improved aroma coffee. Green coffee beans are first partially roasted to a Hunter a-color between about 3 and about 9, under roasting conditions sufficient to increase the Hunter a-color of the beans by at least about 1.5 a-color units during the partial roasting step. The partially roasted beans are then treated with either an alkaline solution comprising water and a foodgrade base, or a coffee bean extract solution comprising water and from about 1% to about 12% coffee solids. Preferably, the partially roasted beans are treated by soaking them in the solution at a temperature between about 65.degree. F. (18.degree. C.) and about 120.degree. F. (49.degree. C.) for a time between about 2 hours and about 24 hours.

Abstract: A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600.degree. F. for a period of time less than 2 minutes to exothermically heat the fat to at least 650.degree. F. and thereafter rapidly cooling the flavor product to a temperature less than 220.degree. F., a minor fraction of the exothermically heated oil being spent as waste vapor.

Abstract: Flavoring method and composition which include a carboxylate having the general formula: ##STR1## where R.sub.1 is an alkyl having from 1 to 14 carbons, alkenyl having from 2 to 14 carbons, cycloalkyl, cycloalkenyl, aryl, or furyl having from 4 to 14 carbons; R.sub.2 is alkyl, alkenyl, alkynyl, cycloalkyl, cycloalkenyl, or cycloalkynyl of from 1 to 7 carbons, aryl or oxyaryl of from 5 to 18 carbons, or a cycloaliphatic ether of from 5 to 6 carbons; and R.sub.3 is hydrogen, alkyl, alkenyl, alkynyl, cycloalkyl, cycloalkenyl, or cycloalkynyl of from 1 to 7 carbons, aryl, or oxyaryl of from 5 to 18 carbons, or a cycloaliphatic ether of from 5 to 6 carbons, or a radical of the general formula: ##STR2## where R.sub.4 and R.sub.5 independently are hydrogen or alkyl of from 1 to 6 carbons; and R.sub.6 is aryl, alkylaryl, aryloxy, alkoxy, cyclic acetal of from 3 to 7 carbons, dioxyalkyenyl ether of from 4 to 8 carbons; and M is cation other than hydrogen ion.

Abstract: A sequentially flavored chewing gum composition is disclosed. The chewing gum composition comprises: (A) gum base; (B) one or more non-confined water soluble flavoring agents; (C) one or more non-confined oil soluble flavoring agents; and (D) optionally, conventional chewing gum additives. The water soluble flavoring agents, upon chewing the gum composition, release first to provide distinct flavor perceptions. The oil soluble flavoring agents release subsequent to the release of the water soluble flavoring agents to provide flavor perceptions distinct from the flavor perceptions of the water soluble flavoring agents.Also disclosed is a sequentially flavored chewing gum composition. The chewing gum composition comprises: (A) gum base; (B) two or more non-confined oil soluble flavoring agents; and (C) optionally, conventional chewing gum additives.Further disclosed is a process for making sequentially flavored chewing gum compositions.

Abstract: A process is disclosed for obtaining a caramel butterscotch flavored aqueous phase composition comprising heating an admixture of an aqueous solution of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 100.degree. F. to 250.degree. F. for about 0.5-5 hours. Heating is done in the presence of a base catalyst with the admixture held at a pH of at least 7. The resultant emulsion is separated to recover an aqueous phase having the caramel butterscotch flavor. When the aqueous phase is incorporated into a low calorie table syrup, the resultant product has excellent butterscotch flavor impact and the syrup maintains its clear composition.

Abstract: A process is disclosed for producing a heat-stable, yeast fermented malt reaction flavor concentrate which is of low volatility. The process involves preparing a malt flour such that it has sufficient fermentable sugars, fermenting the malt flour with yeast at a temperature of from about 10.degree. C. to about 60.degree. C. for a period of time of from 1/2 to 6 hours and heating the fermented malt produced by the fermentation to inactive the yeast and develop flavors. The yeast fermented malt derived food flavorant may be incorporated into a foodstuff, preferably a ready-to-eat cereal or baked good at a level of from 0.3 to 5% by weight.

Abstract: A mint-flavored chewing gum composition having enhanced breath-freshening effects comprising a gum base, a sweetener and a flavor composition comprising a blend of(a) a liquid flavor oil selected from the group consisting of spearmint oil, peppermint oil and mixtures thereof, wherein the flavor oil has a menthol content of about 15% to about 45% by weight of said flavor oil;(b) a spray-dried flavor oil selected from the group consisting of peppermint oil, spearmint oil and mixtures thereof; and(c) spray-dried menthol present in amounts of about 0.2% to about 1.0% by weight of the total chewing gum composition.

Abstract: A tar-depleted, concentrated liquid smoke is made that has superior flavoring and coloring abilities, low phenolic content, and a low acid content. It may also be partially neutralized to form a low viscosity, partially neutralized, tar-depleted, concentrated, liquid smoke composition. Both the partially neutralized and unneutralized compositions are suitable for use in commercial process equipment to make smoke impregnated cellulosic food casings.

Abstract: A process is disclosed wherein a flavoring agent used to flavor fried foods products is encapsulated so that the flavoring agent may be easily removed from oil used to fry the food products. In the preferred embodiment of the invention, the encapsulated material is further coated with a flavor modifying agent and a high melting point fat which helps to protect the encapsulant from water and from physical damage prior to and during frying, and to modify the flavor of the oleoresin capsicum flavoring agent used.

Abstract: A method is disclosed for preparing a cheese flavor concentrate. There is provided an emulsion of a fat or oil containing butyric acid as an essential constituent fatty acid, a protein, a lactic bacteria assimilable saccharide and water. To the emulsion there is added a lipolytic enzyme and a proteolytic enzyme and lactic bacteria followed by subjecting the resulting mixture to aging for a time sufficient to produce said flavor concentrate.

Abstract: A butter-like concentrate is provided, which concentrate is a mildly heated mixture of25-98% (w/w) of an oil or fat preferably containing butterfat,2-74% (w/w) of protein and carbohydrate taken together, and0-20% (w/w) conventional adjuvants.Preferably the fat contains at least 25% (w/w) butterfat and the ratio of protein to carbohydrate is between 3:1 and 1:3. The butter-like concentrate is heated mildly so that it contains 5-hydroxymethyl-furfural and maltol at levels which increase considerably upon further heating to 135.degree. C. for 10 minutes in a closed vessel.

Abstract: A non-volatile potato flavor enhancing composition is added to processed potatoes to provide a natural potato flavor. The flavor enhancer comprises a sugar component, an acidic component provided by at least one acid naturally present in the potato, a metallic flavor component provided by at least one salt of a metal naturally present in a potato, and a bitter flavor component provided by potato solids heated in air at a sufficiently high temperature and for a sufficient length of time to cause browning of the potatoes to the extent that a bitter flavor potato component is produced. The flavor enhancer is used for improving the flavor of processed potatoes such as dehydrated mashed potatoes, fabricated potato snacks, has brown potato patties, and the like.

Abstract: Carboxylates having the general formula: ##STR1## and a method of flavoring foodstuff and tobacco compositions therewith wherein R.sub.1 is an alkyl having from 1 to 14 carbons, alkenyl having from 2 to 14 carbons, cycloalkyl, cycloalkenyl, aryl, or furyl having from 4 to 14 carbons; R.sub.2 is alkyl, alkenyl, alkynyl, cycloalkyl, cycloalkenyl, or cycloalkynyl of from 1 to 7 carbons, aryl or oxyaryl of from 5 to 18 carbons, or a cycloaliphatic ether of from 5 to 6 carbons; and R.sub.3 is hydrogen, alkyl, alkenyl, alkynyl, cycloalkyl, cycloalkenyl, or cycloalkynyl of from 1 to 7 carbons, aryl, or oxyaryl of from 5 to 18 carbons, or a cycloaliphatic ether of from 5 to 6 carbons, or a radical of the general formula: ##STR2## where R.sub.4 and R.sub.5 independently are hydrogen or alkyl of from 1 to 6 carbons; and R.sub.6 is aryl, alkylaryl, aryloxy, alkoxy, cyclic acetal of from 3 to 7 carbons, dioxyalkyenyl ether of from 4 to 8 carbons; and M is cation other than hydrogen ion.

Abstract: A process for obtaining an aqueous soluble butter flavor is disclosed comprising cooking together an aqueous combination of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 150.degree. F. to 250.degree. F. for about 0.5-5 hours. The resultant emulsion is separated to recover an aqueous phase having a cooked butter flavor. When incorporated into low calorie table syrups, the flavor imparts a cooked butter taste and maintains the syrup as a clear composition. Low fat spreads may also successfully utilize the recovered cooked butter flavor phase.

Abstract: Described are para-carboalkoxy cyclohexanones defined according to the structure: ##STR1## wherein R.sub.1 represents hydrogen or C.sub.1 -C.sub.7 alkyl and R.sub.2 represents methyl or ethyl and uses thereof in augmenting or enhancing the aroma of consumable materials including foodstuffs, chewing gums, toothpastes, medicinal products, chewing tobaccos, perfume compositions, colognes and perfumed articles (e.g., solid or liquid anionic, cationic, nonionic or zwitterionic detergents, cosmetic compositions, fabric softener compositions, fabric softener articles, hair preparations and perfumed polymers. The compounds defined according to the structure: ##STR2## wherein R.sub.1 ' represents C.sub.4 -C.sub.7 alkyl and R.sub.2 represents methyl or ethyl are novel compounds.

Abstract: A nut flavor concentrate is prepared by extraction of nut meat (whole peanut, peanut meal, partially defatted peanuts, etc.) with an aqueous glycerol solution followed by removal of water from the extract. The concentrate so prepared is free from certain components normally present in the nut meat which have a deleterious effect on flavor. The concentrate is employed to impart nut flavor to nuts, candies and the like.

Abstract: Described are para-carboalkoxy cyclohexanones defined according to the structure: ##STR1## wherein R.sub.1 represents hydrogen or C.sub.1 -C.sub.7 alkyl and R.sub.2 represents methyl or ethyl and uses thereof in augmenting or enhancing the aroma of consumable materials including foodstuffs, chewing gums, toothpastes, medicinal products, chewing tobaccos, perfume compositions, colognes and perfumed articles (e.g., solid or liquid anionic, cationic, nonionic or zwitterionic detergents, cosmetic compositions, fabric softener compositions, fabric softener articles, hair preparations and perfumed polymers. The compounds defined according to the structure: ##STR2## wherein R.sub.1 ' represents C.sub.4 -C.sub.7 alkyl and R.sub.2 represents methyl or ethyl are novel compounds.

Abstract: Described are para-carboalkoxy cyclohexanones defined according to the structure: ##STR1## wherein R.sub.1 represents hydrogen or C.sub.1 -C.sub.7 alkyl and R.sub.2 represents methyl or ethyl and uses thereof in augmenting or enhancing the aroma of consumable materials including foodstuffs, chewing gums, toothpastes, medicinal products, chewing tobaccos, perfume compositions, colognes and perfumed articles (e.g., solid or liquid anionic, cationic, nonionic or zwitterionic detergents, cosmetic compositions, fabric softener compositions, fabric softener articles, hair preparations and perfumed polymers. The compounds defined according to the structure: ##STR2## wherein R.sub.1 ' represents C.sub.4 -C.sub.7 alkyl and R.sub.2 represents methyl or ethyl are novel compounds.

Abstract: A meat flavorant is prepared by oxidizing a lipid material to form oxidation products therein, combining the lipid material with a sulfur containing compound and with a source of amino acids including an animal protein hydrolysate and reacting the combined ingredients until substantially all of the oxidation products have been consumed.

Abstract: Chicken flavorants having a high intensity are prepared by reacting a mixture of leucine and/or its salts with a sulfur-containing compound and a reducing saccharide in the presence of a hydroxylated solvent.

Abstract: A tar-depleted aqueous liquid smoke composition with smoke coloring and smoke flavoring capability and a tubular food casing with the composition applied on a surface thereof.

Abstract: A flavoring composition with charred meaty notes is prepared by subjecting a film of fat or oil to temperatures within the range of 150.degree. C. to 475.degree. C. in the presence of oxygen for an effective period of time, followed by collecting the fat or oil.

Abstract: The beany flavor of soy products can be reduced by hydrating the soy product with a solution containing a water soluble primary yeast extract prior to incorporating the soy product into a food product, preferably a comminuted meat product.

Abstract: The present invention comprises a process for preparation of tea concentrate with enhanced natural color and the products prepared thereby. Tea is employed as a catalyst to reactions generating color formation. The resulting enhanced color of the tea concentrate and the tea products and beverages prepared therefrom is storage-stable. The process comprises heating a solution of sugar and acid to effect caramelization reactions, followed by adding tea solids and heating to a higher temperature to catalyze Maillard reactions.

Abstract: Described are norbornyl pyridine derivatives defined according to the generic structure: ##STR1## wherein R.sub.5, R.sub.5 ', R.sub.5 ", R.sub.5 '" and R.sub.5 "" each represents hydrogen or methyl with the proviso that at least four of R.sub.5, R.sub.5 ', R.sub.5 ", R.sub.5 '" and R.sub.5 "" represent hydrogen; wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond and wherein the pyridinyl moiety is bonded to the norbornyl moiety at the 2' position of the norbornyl moiety and at either the 2 or the 4 position of the pyridinyl moiety as well as organoleptic uses thereof in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes, chewing tobaccos, medicinal products, perfume compositions, colognes and perfumed articles including, but not limited to solid or liquid anionic, cationic, zwitterionic and nonionic detergents, cosmetic compositions, fabric softener compositions, fabric softener articles, hair preparations, and perfumed polymers.

Abstract: Described are para-carboalkoxy cyclohexanones defined according to the structure: ##STR1## wherein R.sub.1 represents hydrogen or C.sub.1 -C.sub.7 alkyl and R.sub.2 represents methyl or ethyl and uses thereof in augmenting or enhancing the aroma of consumable materials including foodstuffs, chewing gums, toothpastes, medicinal products, chewing tobaccos, perfume compositions, colognes and perfumed articles (e.g., solid or liquid anionic, cationic, nonionic or zwitterionic detergents, cosmetic compositions, fabric softener compositions, fabric softener articles, hair preparations and perfumed polymers. The compounds defined according to the structure: ##STR2## wherein R.sub.1 ' represents C.sub.4 -C.sub.7 alkyl and R.sub.2 represents methyl or ethyl are novel compounds.

Abstract: Described is the use in augmenting or enhancing the flavor of a meat-flavored foodstuff by using a mixed seasoning composition capable of being solubilized in water and forming a single aqueous phase comprising:(a) from about 0.25 up to about 0.80 mole percent of lactic acid and/or a lactate salt;(b) from 0 up to about 0.09 percent on a dry basis of glycolic acid or a glycolate salt;(c) from 0 up to about 10.0 mole percent on a dry basis of a magnesium salt;(d) from about 6 mole percent up to about 50 mole percent on a dry basis of a phosphate and/or a monoacid phosphate and/or a diacid phosphate and/or phosphoric acid taken alone or taken further together with at least one tripolyphosphate; pyrophosphate or polymetaphosphate;(e) from 0 mole percent up to about 40 mole percent on a dry basis of a sodium salt;(f) from about 8 mole percent up to about 50 mole percent on a dry basis of a potassium salt;(g) from about 0.

Abstract: A tar-containing aqueous liquid wood smoke is at least partially neutralized under controlled temperature to form a tar-enriched fraction and a tar-depleted liquid smoke fraction, and the latter is used for food casing treatment to facilitate smoke coloring and flavoring of encased foodstuff during processing.

Abstract: Cheese flavoring agents and cheese flavor enhancers are provided in the form of enzyme-modified, lactose-hydrolyzed whey or whey fractions. The products have a flavor profile characteristic of aged cheese and a flavor intensity sufficient to serve as the sole source of cheese flavor or as a cheese flavor enhancer in a variety of food products.

Abstract: The invention is concerned with a novel odorant and/or flavoring substance, namely, 2-methyl-2-buten-1-yl tiglate of the formula ##STR1## The invention is also concerned with a process for the manufacture of the compound of formula I, the compound of formula I as an odorant and/or flavoring substance and odorant and/or flavoring compositions containing the compounds of formula I.

Abstract: A peppermint oil flavored chewing gum or confectionery composition, having incorporated therein between about 0.01% and about 5.0% by weight of the final composition of a stabilized peppermint oil having a reduced menthofuran content of from about 0.8% to about 2.0% by weight based on the weight of peppermint oil.

Abstract: Described is a mixed seasoning composition capable of being solubilized in water and forming a single aqueous phase comprising:(a) from about 0.25 up to about 0.80 mole percent on a dry basis of a lactic acid/lactate species mixture having the structures: ##STR1## (b) from 0 up to about 0.09 mole percent on a dry basis of glycollic acid/glycollate ion species mixture having the structure: ##STR2## (c) from 0 up to about 10.0 mole percent on a dry basis of magnesium ion; (d) from about 6 mole percent up to about 50 mole percent on a dry basis of a phosphate/monoacid phosphate/diacid phosphate/phosphoric acid species mixture having the formula:[PO.sub.4.sup..ident. ]+[HPO.sub.4.sup.= ]+[H.sub.2 PO.sub.4.sup.- ]+H.sub.3 PO.sub.4taken alone or taken further together with at least one of the species tripolyphosphate; pyrophosphate or polymetaphosphate.

Abstract: A process in which a liquid or pasty mixture containing at least one source of free amino acids and additives comprising at least one monosaccharide and, where desired, at least one sulphur-containing substance is reacted by heating. The source of free amino acids is subjected in liquid form to fractionation on a column of active carbon, some of the fractions are collected, a mixture of the fractions collected and the additives is prepared, the mixture is reacted by heating, an aromatic fraction is removed from the reaction product and/or fixed and the reaction product is dried in vacuo. The product, which has a flavor resembling in taste meat, fish or mushrooms, may be incorporated in food products such as soups, sauces, condiments and stocks.

Abstract: A flavoring composition comprising a mixture prepared(a) from 10 to 80% by weight of a fermented vegetable juice and from 20 to 90% by weight of a hydrolyzed protein based on the weight of the mixture or(b) from 2 to 80% by weight of a dehydrated fermented vegetable and from 20 to 98% by weight of a hydrolyzed protein based on the weight of the mixture. Flavoring agents with appetizing sour notes and with meat and vegetable flavor characteristics are described.

Abstract: A flavoring material comprising a flavoring wooden material obtained by treating a wooden raw material with pressure and heat for a time period of 30 seconds or longer in the presence of a saturated steam having a pressure of 4 kg/cm.sup.2.G or higher or a super-heated steam having a temperature of 151.degree. C. or higher and thereafter rapidly or slowly discharging the wooden material into an atmosphere having a lower pressure, and a process for producing drinks and foods to which said flavoring material has been added.