Abstract: A particulate food preparation aroma composition and dehydrated food or beverage composition including the particulate preparation aroma composition. The particulate composition includes a food aromatizing composition which comprises a volatile characterizing food aroma constituent other than a natural essential oil and a volatile organic carrier which is in the liquid state at 25° C. and atmospheric pressure and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc at 25° C., and water solubility of not more than about 10% at 25° C.

Abstract: The invention relates to an aroma product containing flavoring compounds and a process for preparing the aroma product. The aroma product is prepared by dissolving amino acids, peptides or hydrolyzed proteins and reducing sugars in water or by dissolving aroma precursors in water to form a solution; introducing an edible surfactant into the solution to provide a surfactant containing solution; heating the surfactant containing solution to a temperature sufficient to form a mesomorphic phase structure or a microemulsion, heating the surfactant containing solution for a sufficient time to develop flavoring compounds; and cooling the surfactant containing solution. The resulting aroma product can be used in a variety of food products to enhance the flavor and/or aroma of the food product.

Abstract: A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a “sulfury-cheddar” flavored component, a “creamy-buttery” flavored component, and a “cheesy” flavored component), a wide variety of flavored cheeses having desired flavor profiles and of various types can be prepared using a simple process that does not require a curing or aging step. Depending on the type of cheese desired, a mixture of at least one, and preferably at least two, of the flavor components is prepared. A non-coagulating amount of a cheese coagulate is added and sufficient water is removed, preferably by evaporation, to obtain the desired solids level, thereby forming the desired flavored cheese.

Abstract: A meat flavoring composition is prepared utilizing a flavorant obtained by heating a fat in the presence of oxygen for a time and temperature sufficient for the fat to develop the charcoal broiled flavor. The flavorant is combined with an amino acid source and reducing sugar in a fat medium to form a low moisture content mixture which is then heated for a time and temperature sufficient to produce a Maillard reaction.

Abstract: The invention relates to the use of flavonoids as flavoring substances and/or as salt substitutes. A mixture of several flavonoids such as from onion, apple and tea are mixed to form a composition. The flavonoid preparation may be used as a general flavouring substance and as a salt substitute in home cooking as well as in food industry.

Abstract: This invention pertains to a method for flavoring an ingestible composition with a flavoring agent, furfuryl propyl disulfide, in organoleptically purified form, unaccompanied by substances of natural origin present in cooked beef and onions. The flavoring agent may be used in a wide variety of ingestible vehicles to augment or enhance the aroma or taste of foodstuffs, particularly roasted nut, roasted meat, beef broth, black pepper, onion, fine herbs, omelet, and cooked onion omelet flavored foodstuffs. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention also pertains to furfuryl propyl disulfide represented by the formula, (2-Furan-CH2SSCH2CH2CH3), in purified form, unaccompanied by substances of natural origin present in cooked beef and onions, and to methods for preparing furfuryl propyl disulfide.

Abstract: A process for the preparation of a flavoring composition containing 2-acetyl-2-thiazoline (2-AT) and precursors thereof, as well as other flavor ingredients, which includes the bioconversion of a sulfur containing compound and an organic acid or derivative thereof in presence of a yeast, separating and recovering the supernatant of the reaction mixture. The flavoring composition obtained can be used especially for enhancing the roasty notes of bakery products.

Abstract: A food composition containing a flavoring agent of a precursor mixture of flavorings. The precursor mixture of flavorings includes at least one polysulfide and at least one non-volatile source of sulfur having at lease one sulfhydryl group. The precursor mixture generates an aromatic note due to the formation of thiols when heated above 50° C. to provide a roasted or grilled aromatic flavor note to the food composition.

Abstract: This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention also pertains to ethyl 4-(thioacetoxy)butyrate represented by the formula, CH3COS(CH2)3COOCH2CH3.

Abstract: A method for imparting a fried onion aroma and/or odor to a foodstuff, wherein cis/trans-3,4-dimethyl-2-mercapto-2,3-dihydrothiophene (DMMT) is added to said foodstuff, with the proviso that this is not achieved by adding species of plants or (processed) parts thereof belonging to the genus of Allium.

Abstract: A natural biogenerated cheese flavoring system is provided which can be used to prepare very different cheeses having desired flavor profiles. More specifically, the present cheese flavoring system contains a sulfury-cheddar flavored component, a creamy-buttery flavored component, and a cheesy flavored component. Each of these flavored components can be used as flavor building blocks with their own specific flavor profiles and/or characteristics. Using various combinations of these flavored components, cheeses having a wide variety of flavors can be produced. The flavored components are separately prepared from a highly concentrated milk substrate using compositions (e.g., specific enzymes, cultures, and additives) and process conditions designed to provide the flavored components having specific flavor profiles and/or characteristics. The flavor concentrates can be used in process cheese, process cheese-type products, or other cheeses to produce very different cheeses with desired flavor profiles.

Abstract: The present invention provides for novel 3-thiazolines comprising the formula where R1, R2 and R3 are identical or different and denote hydrogen or a lower alkyl, wherein said lower alkyl denotes an unbranched or branched hydrocarbon having 1 to 3 carbon atoms. These novel 3-thiazolines can be used as odorants and flavorings having an olfactory impression.

Abstract: Described are oral sensory perception-affecting compositions containing dimethyl sulfoxide, complexes thereof and salts thereof, specifically: (i) dimethyl sulfoxide; and (ii) a second compound or group of compounds: (a) containing at least one menthyl moiety; and/or (b) containing at least one vanillyl moiety; and/or (c) containing at least one carboxamide moiety when the weight ratio of “second compound(s)”:dimethyl sulfoxide, is in the range of from about 1,000:1 down to about 3:10 and food grade acceptable salts thereof. Also described are oral sensory perception-affecting (e.g., “coolant”)-imparting consumable articles (e.g., mouthwashes and the like) comprising a consumable article base and at least one of the aforementioned oral sensory perception-affecting compositions. Also described are complexes of (i) dimethyl sulfoxide and (ii) at least one of the aforementioned second compounds or group(s) of compounds.

Abstract: The invention relates to flavor precursors having the formula

Abstract: Described is a 2-mercapto-2-methyl-pentan-1-ol compound, which is especially useful as fragrance or flavor compound. For the production of 2-mercapto-2-methyl-pentan-1-ol, 2,3-epithio-2-methyl-pentan-1-ol can be reduced. The described compound can provide foodstuffs an interesting, gustatory and fragrant note.

Abstract: Described are compounds of the general formula A where R2=CH3, C2H5, C3H7 (n, iso) or C4H9 (n, iso, tert) and R2=CH3, C2H5, C3H7 (n, iso) or C4H9 (n, iso, tert) which are especially useful as fragrance or flavor materials. The 3-mercapto-2-alkyl-alkanals of the general formula A in which X—CHO are formed by reaction of the corresponding 2-alkyl-2-alkenals with hydrogen sulfide.

Abstract: A precursor mixture of flavorings and a food composition containing the precursor mixture of flavorings. The precursor mixture of flavorings includes at least one polysulfide and at least one non-volatile source of sulfur having at lease one sulfhydryl group. The precursor mixture generates an aromatic note due to the formation of thiols when heated to provide a roasted or grilled flavor to the food composition.

Abstract: There is described 3-mercapto-2-alkyl-alkane-1-ols of the general formula A, wherein R1=CH3, C2H5, C3H7 (n, iso) or C4H9 (n, iso, tert.) and R2=CH3, C2H5, C3H7 (n, iso) or C4H9 (n, iso, tert.), which can be employed as fragrance or organoleptic substances. For production of these compounds, either the corresponding 3-acetylthio-2-alkyl-alkanal or the 3-mercapto-2-alkyl-alkanal can be converted with a reducing agent. Described is also a process for organoleptically enhacing a foodstuff with an alkanol of the general Formula A, wherein an ester of the alkanol is added to the foodstuff and the ester fortified foodstuff is subjected to a process, in which the ester is at least partially converted to the alkanol.

Abstract: The invention relates to new furfurylthioalkanes of the formula ##STR1## wherein n can be zero or 1R represents the methyl or ethyl radical if n is 0, and represents hydrogen or the methyl radical if n is 1, andR' represents methyl or ethyl,a process for their preparation and their use as aroma substances.

Abstract: A compound of formula ##STR1## wherein R represents a hydrogen atom or an acetyl group, is useful in perfumery and in the field of flavors. The compound of formula (I) confer an odor and flavor effect extremely powerful of the clary-sage type, even when used in small amounts.

Abstract: Pet chews (140, 141) are made from pieces of cleaned cattle hooves (10) by reducing the hoof pieces to a range of particulate sizes, such as by tumbling the pieces of hooves within a rotary chipping drum (62). The particulate hoof material (30) is separated by size at a shaker table assembly (104). Several sizes (A-E) of particulate hoof material are combined in chosen proportions with a collagen protein binder (144) and formed into the pet chews, typically by compression or by extrusion, having appropriate strength, hardness and toughness.

Abstract: There is described the utilization of thiocarbonic acid or carbothioic acid of the general formula ##STR1## R=Methyl, Ethyl, Propyl, Phenyl as an aroma and/or flavor substance. Further, aroma and/or flavor substance compositions are described, which have a content of thiocarbonic acid or carbothioic acids of the general formula I. It is preferred that the content of the thiocarbonic acid or carbothioic acids are between 10.sup.-6 and 5.times.10.sup.-4. Tropical aromas and scent substances in particular can be positively influenced olfactorily and sensorily.

Abstract: Tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue, together with amino acid derivatives having a structure of the N-lactoyl-X type, where X represents an amino acid residue, are very useful flavoring ingredients for the preparation of flavoring compositions and flavored food products upon which they confer a remarkable fullness and mouthfeel.

Abstract: New lysine derivatives containing a containing an alkylsulphonyl or alkylaminocarbonyl group of formula (I):COOH--CH(NH.sub.2)--(CH.sub.2).sub.4 --NH--Xin which X represents an --SO.sub.2 R or --CONHR group, where R represents a linear or branched, saturated or unsaturated, alkyl radical having from 8 to 22 carbon atoms, salts thereof, and mixtures of the derivatives and the salts. A process for the preparation of these derivatives, salts, and mixtures and use of such derivatives, salts, and mixtures, especially in cosmetics. Compositions, especially cosmetic compositions, comprising the derivatives, salts, and mixtures.

Abstract: Ingestible compounds which are substantially tasteless and which have been found to be effective reducers or eliminators of undesirable tastes for eatables.

Abstract: To avoid browning of a food product containing amino acids and a carbohydrate having at least one free carbonyl group, including such as soy sauce, a compound which contains or is capable of developing a thiol group is incorporated into the food product in an amount of from 0.01 to 0.1 parts by weight and then the food product and compound are heat treated at a temperature of 95.degree. C. to 110.degree. C. for from 1 hour to 5 hours.

Abstract: The present invention provides a method for measuring the amount of free sulfurous acid and bound sulfurous acid in a sample using a bacterium belonging to Thiobacillus thiooxidans or Thiobacillus ferrooxidans of in which the sample is treated with acid and/or alkali to give free sulfurous acid alone in the sample. Then, the total amount of free sulfurous acid in the sample is measured by an oxidation reaction of free sulfurous acid to sulfuric acid using a bacterium belonging to Thiobacillus thiooxidans or Thiobacillus ferrooxidans.

Abstract: Flavoring and perfume compositions as well as flavored foodstuffs and allied products and also perfumed products characterized by a content of one or more substituted thiophenes with the formula ##STR1## wherein none, one or two of the dotted lines represent a double bond with the proviso that no cumulated double bonds are present.

Abstract: Oxidation of cooked, dehydrated meat is inhibited by incorporating a combination of ascorbic acid and a Maillard meat flavor reaction product prepared from at least one reducing sugar and at least one sulfur-containing amino acid into the meat prior to dehydrating the meat.

Abstract: A low inclusion animal feed binder composed of ozonated lignosulfonate. The ozonated lignosulfonate is a reaction product of lignosulfonate and ozone prepared by treating lignosulfonate with 2-20% ozone by weight of lignosulfonate solids at an initial pH of 2 to 12 and at a temperature of 5.degree. to 100.degree. C. The binder is incorporated with the animal feed in an amount from 0.01 to 2% by weight of dry feed.

Abstract: Sweetness inhibitors which are substantially tasteless have been found to be bitter taste inhibitors or blockers. Conversely, bitter taste inhibitors which are substantially tasteless have been found to be sweet taste inhibitors or blockers.

Abstract: Flavoring and perfume compositions as well as flavored foodstuffs and allied products and also perfumed products characterized by a content of one or more substituted thiophenes with the formula ##STR1## wherein none, one or two of the dotted lines represent a double bond with the proviso that no cumulated double bonds are present.

Abstract: The invention relates to new thio-alkanones of the formula ##STR1## in which X represents an oxygen or sulphur atom,R.sub.1 represents hydrogen or a C.sub.1 -C.sub.2 -alkyl group and the broken lines represent a single bond or no bond,to a process for their preparation and their use as flavorings.

Abstract: A new chewing gum flavor ingredient, cinnamic aldehyde propylene glycol acetal (CAPGA), has been synthesized and has the structure displayed below. CAPGA is used in chewing gum compositions, particularly cinnamon and fruit-flavored gum. CAPGA also is used in a new method of making chewing gum, particular cinnamon and fruit-flavored gum. CAPGA is added to other food, drug or other oral compositions, including tooth paste. CAPGA also is used in a new method of making other food, drug or other oral compositions.

Abstract: The addition of a coagulation suppressing organosulfur compound to egg prior to pasteurization permits the use of higher temperatures without denaturing the protein. In one embodiment the addition of L-cysteine to a low-cholesterol egg product comprised principally of egg white enables pasteurization at temperatures 5.degree. F. higher than without it.

Abstract: An Allium genus plant, typically garlic is extracted by adding water or alcohol to the garlic, subjecting a mixture of the solvent and the garlic to extraction, and collecting an extract liquid. A composition containing S-allylcysteine in the extract liquid from the garlic is obtained by adding cysteine to the solvent, the mixture of the solvent and the plant under extraction, or the extract liquid collected, and causing the cysteine to convert into S-allylcysteine which is effective controlling hepatopathy and oncogenesis.

Abstract: A composition containing the compounds dimethyl sulfide, beta-damascenone, 3-methylbutanal, and 3-methylbutyric acid in particular proportions is used to impart or enhance the cooked tomato flavor of food products. In a preferred embodiment, the composition also contains 1-nitro-2-phenylethane, eugenol, and methional.

Abstract: The invention relates to alkyl (3-methylthio)-butyrates wherein the alkyl group has 4 to 5 carbon atoms, to their use in flavor compositions and to the use of these compounds or flavor composition comprising these compounds in foodstuffs and stimulants. The compounds impart a fresh fruit flavor character. Preferred is isobutyl (3-methylthio)-butyrate.

Abstract: This invention provides oxygen or sulfur containing compounds possessing fruity, floral, or woody odors. These compounds may be used to fragrance or flavor a variety of consumer products such as tobacco products, foodstuffs, beverages, gums, mouthwashes, toothpastes, cosmetics, pharmaceutical preparations, and medicinal products. The disclosure also provides a process for the preparation of these compounds.

Abstract: N-(sulfomethyl)-N'-arylureas inhibit or suppress bitter and sweet tastes when mixed with sweet and/or bitter tasting compositions, such as foods, beverages and pharmaceutical preparations.

Abstract: New hemimercaptals of the formula ##STR1## in which X represents an oxygen or sulphur atom, a process for their preparation and their use as flavorings have been found.

Abstract: Described are cyano-substituted sulfur-containing compounds having the structures: ##STR1## as well as organoleptic uses thereof.

Abstract: Described are cyano-substituted sulfur-containing compounds defined according to a structure selected from the group consisting of: ##STR1## wherein M is an alkali metal as well as uses of the nonionic structures of said group for their organoleptic properties.

Abstract: A process for the production of an aromatic product having the aroma and taste of black truffles (tuber melanosporum) comprising combining dimethylsulfide and methyl-2 butanal, and optionally adding one of more compounds selected from the group consisting of acetaldehyde, methyl-2 propanal, butanone-2, methyl-2 propanol and methyl-2 butanol; the product may be enhanced even further by the addition of one of more of the compounds selected from the group consisting of propanal, anisol, acetone, propanol-1, butanol-2 and ethanol; the aromatic product may also be diluted in a food grade solvent such as a food oil.

Abstract: N,N'-disubstituted guanidines containing a tetrazolyl or glycine moiety are provided as high potency sweetening agents.

Abstract: The device has a transparent capillary assay tube attached at its upper end to a lateral portion of the support structure of the device. The lower free end of the assay tube is engageable with an absorbent material upon manual downward deflection of the support structure. The assay tube is filled through a funnel shaped aperture in the lateral portion of the device, and the tube is drained by engaging the lower free end of the tube with the absorbent material. By attaching appropriate antibody, antigen or hapten to the inner surface of the tube, immunoassays may be performed in the tube.

Abstract: Food acceptable sweetness modifying compounds comprising certain hydroxy aromatic acids having the formula ##STR1## wherein A e.g. is COOH or SO.sub.3 H, Y is hydroxy and R.sub.1, R.sub.2 and R.sub.3 are e.g. hydrogen or alkyl and foodstuff compositions containing the same. Other sweetness modifying agents included within the scope of the invention include 2,3-dihydroxybenzoic acid, 2-hydroxy-4-aminobenzoic acid and 3-hydroxy-4-aminobenzoic acid.

Abstract: The invention relates to a device and method for performing qualitative enzyme immunoassays. The device comprises at least one tube having antibody, antigen or hapten attached to an internal surface thereof. A first syringe is connectable to a first end of the tube or tubes and supplies a flow of test liquid therethrough. A second syringe having a two piston arrangement is connected to the tube so as to allow a first wash solution followed by an enzyme conjugate solution to be flowed therethrough. Finally a third syringe, also having a two piston configuration, is connected to the tube so as to allow a second wash solution followed by an enzyme substrate and metabolite indicator solution to be flowed therethrough.

Abstract: Described are thioalkanoic acid esters of phenylalkanols defined according to the structure: ##STR1## wherein M represents an integer selected from the group consisting of 1, 2 or 3; N is 0, 1 or 2; R.sub.1 represents methyl or hydrogen and R.sub.2 represents methyl or hydrogen.

Abstract: Described are gem dithioethers of phenylalkanes defined according to the structure: ##STR1## wherein R.sub.1, R.sub.2, R.sub.3, R.sub.4, R.sub.5 and R.sub.6 are each the same or different and each represents hydrogen or C.sub.1 -C.sub.3 lower alkyl; X represents 1,1-ethylidene, 1,1-propylidene or 2,2-propylidene and N represents 0 or 1 with the provisos(i) when N is 0, R.sub.5 is C.sub.1 -C.sub.3 lower alkyl; and(ii) when N=1, R.sub.5 is hydrogenand uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.