Abstract: The present invention provides a coffee drink packed in container with improved taste and flavor, a coffee drink packed in container in which deterioration of taste and flavor has been suppressed and which is appropriate for long term conservation, and producing methods thereof. In addition the present invention can provide a coffee drink packed in container containing 2-methylfuran, 2-methylbutanal and 3-methylbutanal, which are aroma components, and having improved taste and flavor, a coffee drink packed in container in which diminution of 2-methylfuran, 2-methylbutanal and 3-methylbutanal is prevented, and thus deterioration taste and flavor is suppressed, and producing methods thereof.

Abstract: The present invention relates to compositions and comestibles that are vanilla-flavored but with a contributory mint flavor. More specifically, the compositions of the present invention have a characterizing vanilla flavor in combination with breath-freshening components and optionally cooling agents. In some embodiments, the compositions may include a vanilla flavor composition which includes vanilla flavor and vanillin or its derivatives and a mint oil composition.

Abstract: A method of using organic compounds and providing slow release flavoring in or for food products wherein flavor precursors are added to flavor compositions and/or food products and release flavor compounds upon consumption of the food products, and novel flavor precursor compounds. The flavor precursors can be prepared from monoglycerides and flavor compounds which comprise one or more carbonyl groups.

Abstract: A flavor and fragrance composition with a cooling sensation effect comprising 1-(2-hydroxy-4-methylcyclohexyl)ethanone represented by the formula (1). The flavor and fragrance composition is added to a beverage or food product, a fragrance or cosmetic product, a daily utensil product, an oral composition, or a pharmaceutical product in the range of 0.0001 to 20% by weight to the total weight of the flavor and fragrance composition added.

Abstract: A simplified production method of stereoisomer of theaspiran having high optical purity has been desired. An alcohol compound having a specific skeleton is enantioselectively esterified with an enzyme, or an ester compound having a specific skeleton is enantioselectively hydrolyzed with an enzyme. The resultant optically active ester or optically active alcohol is used. Thus, optically active theaspiran having a desired configuration and having a high optical purity is obtained in a satisfactory yield.

Abstract: A method of using organic compounds and providing slow release flavoring in or for food products wherein flavor precursors are added to flavor compositions and/or food products and release flavor compounds upon consumption of the food products, and novel flavor precursor compounds. The flavor precursors can be prepared from mono- and/or diglycerides and lactone flavor compounds.

Abstract: A process of preparing a compound of formula (I) wherein R represents a linear or branched C5 alkyl group, as well as the use of such compounds in a fragrant and/or flavouring composition.

Abstract: The present invention provides isosorbide derivatives having the formula shown below and certain subgenera or species thereof, as flavor or taste modifiers, particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers in foods, beverages, and other comestible compositions,

Abstract: The invention relates to a sensory stimulant composition containing one or more of vanillin acetals represented by the general formula (1), and a flavor and fragrance composition, a beverage or food product, a fragrance or cosmetic product, a daily utensil product, an oral composition, or a pharmaceutical product containing the sensory stimulant composition with a warming sensation agent or cooling sensation substance, if necessary. Vanillin acetals represented by the general formula (1) show an excellent pungent and/or warming sensation effect and a cooling sensation-emphasizing effect.

Abstract: The invention relates to the use of 2,5-diacetyl-3a,5,6,6a-tetrahydro-6a-hydroxy-2,3a,5-trimethylfuro[2,3-d]-1,3-dioxole (diacetyl trimer) of the formula in the form of one of its stereoisomers or in the form of a mixture consisting of or containing two or more of the stereoisomers (i) as an odoriferous or aromatic substance, (ii) for imparting, intensifying and/or modifying a creamy and/or fatty sensation in the mouth, (iii) for imparting, intensifying and/or modifying a sweet, buttery, cream-like and/or creamy flavour, and/or (iv) for masking a bitter flavour. The invention furthermore relates to corresponding aromatic compositions as well as compositions which serve for nutrition, oral hygiene, consumption for pleasure or for oral pharmaceutical use.

Abstract: A method of preparing a natural sweetener from a heat-processed powdered fruit extract of the cucurbitaceae family, such as luo han guo is provided. In one embodiment, the method provides a cleaner tasting and concentrated natural sweetener in which objectionable flavors, odors, colors, and insoluble components are removed to form the natural sweetener.

Abstract: The present invention provides a cyclodextrin inclusion complex comprising a guest encapsulated by cyclodextrin, the complex being greater than about 400 microns in size and methods of making the same. The present invention also provides a method of imparting flavor to a product to form a flavored product, the method comprising: incorporating a large particle cyclodextrin inclusion complex into a product to form a flavored product, the complex comprising a guest encapsulated by a cyclodextrin. The present invention further provides a flavored product comprising a large particle cyclodextrin inclusion complex.

Abstract: Control of flavor characteristics of and fresh taste in fruit juice, particularly citrus fruit juice, and especially orange juice.

Abstract: The present application relates to a use of a compound of Formula I or of a mixture of compounds of Formula I: wherein R1 to R10 each independently of one another represent H, methoxy or ethoxy and at least one of the radicals R1 to R10 represents methoxy or ethoxy to intensify the sensory impression of alcohol.

Abstract: It is an object of the invention is to provide a candy composition in which a sugar alcohol is used as a main raw material and which is comparable in intensity of sweetness and quality of sweetness to sugar as well as a candy manufactured using the same. The above object can be accomplished by providing a deliciously sweet candy composition which comprises sugar alcohol as a main raw material and comprises high sweetness intensity sweetener (E), flavoring components (A) maltol and (B) furaneol as essential components, each in an effective amount, and an effective amount of at least one component selected from among flavoring components (C) cyclotene and (D) menthyl acetate.

Abstract: A method of freeze drying sucralose includes contacting a sucralose solution with a cold surface or a cold fluid to freeze the solution, and evaporating the solvent to dry the sucralose. The sucralose solution may include undissolved crystalline sucralose. Non-agglomerated sucralose spheres may be produced in some aspects of the invention.

Abstract: Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying or imparting quantity and concentration of at least one oxo-terpene carbinol, carbinyl C1-C6 alkanoate or C4-C6 alkenoate.

Abstract: The present invention relates to the use of a compound or a mixture consisting of two or more compounds or containing one or more compounds selected from the group consisting of compounds of Formulae (I) and (ent-I) wherein in Formulae (I) and (ent-I) the following applies: the aromatic radical Ar is selected from the group consisting of: wherein in the aromatic radicals A and B the following applies: R1 and R2 are selected independently of one another from the group consisting of H, OH, OCH3, OCH2CH3, OCH(CH3)2, COOCH3, COOCH2CH3, COOCH(CH3)2, or R1 and R2 are adjacent and jointly form an OCH2O group, and wherein in the aromatic radical C the following applies: X is O or S as a flavoring substance or flavoring substance mixture.

Abstract: The present invention is a liquid seasoning containing the following (A), (B), and (C): (A) 0.4 to 8% by mass of sodium (B) 0.01 to 4% by mass of flavonoid (C) 1 to 10% by mass of ethanol wherein, the flavonoid (B) satisfies the formula (1) and/or has one or more OH groups on the A-ring or B-ring in a molecule and no OH group at the position adjacent to the OH group (ortho position). Y/(X+Y)=0.05 to 1??formula (1) wherein, X and Y represent the following numbers, respectively: X; the number of OH group bonded to benzene rings in a molecule of the flavonoid, Y; the number of OCH3 group bonded to benzene rings in a molecule of the flavonoid.

Abstract: A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I):

Abstract: Improved citral and citronellal derivatives, and fragrance and flavorings including the derivatives, that have a longer useful shelf life than citral and citronellal and/or fragrances and flavoring including citral and citronellal, are disclosed. In particular, the derivatives maintain the fragrance characteristics of citral and citronellal, while lowering the allergic properties, and lemony flavors and fragrances with a longer shelf-life than citral and citronellal, are disclosed. Also discovered are methods of making the derivatives, and articles of manufacture including the derivatives. The derivatives replace the aldehyde group in citral or citronellal with a hydroxy group. In one embodiment, the derivatives also replaced one or more double bonds in citral or the double bond in citronellal with a cyclopropyl group, which can be unsubstituted, or substituted with one or two alkyl, preferably methyl, groups, or with an oxirane or thiirane ring or combinations thereof.

Abstract: The use of hesperetin of formula (I) is described wherein the hesperetin of formula (I) is in the form of a (2S)-enantiomer, (2R)-enantiomer or any desired mixture of the two enantiomers, a salt of hesperetin of formula (I), —a mixture comprising or consisting of two or more salts of the hesperetin of formula (I), or a mixture comprising or consisting of hesperetin of formula (I) and one or more salts of hesperetin of formula (I) for enhancing the sweet taste of a sweet-tasting substance or sweet olfactory impression of a flavouring which gives a sweet olfactory impression.

Abstract: The invention primarily relates to aroma compositions of (i) certain saliva-stimulating alkamides having a tingling, pungent and/or hot flavor (such as for example pellitorines, spilanthol) with (ii) hesperetin (5,7-dihydroxy-3-(3-hydroxy-4-methoxyphenyl)-chroman-4-one) or the enantiomers and/or salts thereof and/or (iii) 4-hydroxydihydrochalcones (3-(4-hydroxyphenyl)-1-phenylpropan-1-ones) and/or the salts thereof, the use thereof to enhance the sweet flavor of sweet-tasting substances or the sweet odor impression of aroma substances which give rise to a sweet odor impression, but in particular to enhance the sweet initial flavor or odor (initial sweetness). The invention thus relates to the use of said aroma compositions as general sweetness enhancers and enhancers of initial sweetness.

Abstract: The present invention provides a method of enhancing an organoleptic property of a composition by solubilizing the organoleptic additive in the composition using one or more solubilizing agent. An exemplary solubilizing agent has the general formula: wherein a, b and c are integers independently selected from 0 and 1. Z is a member selected from a sterol, a tocopherol, a ubiquinol and derivatives or homologues thereof. Y1 and Y2 are hydrophilic moieties, which are members independently selected from polyethers, polyalcohols and derivatives thereof, and L1 and L2 are linker moieties independently selected from substituted or unsubstituted alkyl and substituted or unsubstituted heteroalkyl.

Abstract: The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) and/or edible salts thereof. R<.SUP>1&1t;/SUP>CR< SUP>:2</SUP>(OR<SUP>3</SUP>)—CO—NR<SUP>:4</SUP>-Y—X (I). It was found that substances represented by formula (I) can advantageou sly be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, and pharmaceutics they are incorporated in. In addition said substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour composition s, foodstuffs, beverages and pharmaceutics. Typical examples of flavour modulating substances according to the present invention include N-lactoyl tyramine, Nqgluconyl tyramine, N-lactoyl 4-hydroxyben zylamine, N-lactoyl vanillylamine and N-lactoyl-dopamine.

Abstract: Dihydrocoumarin produced technologically from coumarin by biotransformation is claimed together with related production variants that are carried out with the aid of isolated enzymes and/or microorganisms. Pure coumarin as well as coumarin isolated from a plant extract or coumarin-containing plant extracts can be used as starting materials. Selected strains of Saccharomyces, Arthrobacter, Pseudomonas, Bacillus, Basidiomycetes and Fusarium can be directly used for the biotransformation or can provide the enzymes required for the biotransformation. Preferred enzymes are coumarate and coumarin reductases. A production variant is additionally claimed which starts with coumarin and which, via o-coumaric acid or via intermediary dihydrocoumarin, leads to the subsequent melilotic acid which is subsequently dehydrated to dihydrocoumarin.

Abstract: Pyran derivatives of general formula (I) wherein Y is a 5-, 6- or 7-membered ring, preferably a 5-membered ring, methyl or ethyl mono- or polysubstituted, and optionally unsaturated, and R1, R2, R3, R4 are, each independently, a hydrogen atom or a linear or branched C1-5 alkyl or C2-5 alkenyl group, and X is present or absent; when X is present, R5, R6, R7, R8, R9 are all present, and X is a hydrogen atom or an OZ group, wherein Z is a hydrogen atom or a R10 group or a C(O)R10 group; when X is absent, a double bond involving the carbon atom at the 4 position is present and R7, R8 and R9 are present, and one of R5 or R6 is present and the other one is absent, or R5, R6, and R7 are present, and one of R8 or R9 is present and the other one is absent, or R7 is a ?C(R11)(R12) group and R5, R6, R8, R9 are present; and when they are present, each of R5-R12 group is, independently, a hydrogen atom or a linear or branched C1-5 alkyl or C2-5 alkenyl group; and use of at least one pyran derivative of formula (I)

Abstract: The invention relates to a flavoring composition having a better milk-like flavor and a process for producing the composition. The composition comprises a 5-alkenoic acid and/or a 6-alkenoic acid both represented by general formula (1) and a lower aliphatic aldehyde having not greater than 8 carbon atoms: wherein n is an integer of from 1 to 4, and the dashed line represents the presence of a carbon-carbon double bond at either side. The composition may further comprise a ?-lactone represented by general formula (2) and/or a ?-lactone represented by general formula (3): wherein n is an integer of from 1 to 4; and wherein n is an integer of from 1 to 4.

Abstract: Described are novel mixtures of optical isomers of (i) styralyl alcohol (?-phenylethyl alcohol) or (ii) styralyl acetate (?-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.

Abstract: The present invention relates to preparing lactic acid derivatives that are useful as odorants and monomers for polymer synthesis.

Abstract: The sensory properties of the diastereomeric enantiomer pairs and of the pure enantiomers of the compound 2-methyl-4-phenyl-1,3-dioxolane are described. The cis compounds (2R,4S)-2-methyl-4-phenyl-1,3-dioxolane and (2S,4R)-2-methyl-4-phenyl-1,3-dioxolane are the most sensorially valuable. These enantiomers and mixtures thereof are particularly suitable for use as a sensorially active substance, for example as a fragrance.

Abstract: Pyridinium-Betain compounds of the general formula (A): wherein R1 is H or a primary amino acids that is attached to the structure, X is OH or its ionized form O?, Y is OH, SH, or their ionized forms O? and S?, Z is H, an alkyl group, or a glycosidic group, or a phosphate or ester derivative thereof, and n is an integer of 0 to 4 to represent the chain length of the compound. A counter-ion is associated with these compounds and is preferably an ion of sodium, potassium, ammonium, calcium, magnesium, chloride, nitrate, carbonate, sulphate, phosphate, or the like. These compounds can be used as taste modifiers in various foodstuffs.

Abstract: Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying or imparting quantity and concentration of at least one oxo-terpene carbinol, carbinyl C1–C6 alkanoate or C4–C6 alkenoate.

Abstract: This invention relates to a warming composition for food and drink or for oral care preparations which produces an excellent and long-lasting warming effect and causes no or little irritation to mucous membranes, a flavor composition for food and drink or for oral care preparations which comprises the warming composition, and beverages or oral care preparations which contain the warming composition or the flavor composition.

Abstract: The present invention is directed to a sensate composition including at least one cooling sensate, warming sensate and tingling sensate. The tingling sensate is at least one of Jambu Oleoresin and Spilanthol. The present invention is further directed to a method of using the sensate composition in a food, pharmaceutical or personal care product.

Abstract: A method of producing pet food flavors comprising combining at elevated temperature at least one sulfur containing compound and at least one carbohydrate, with preferably, at least one nitrogen containing compound to form a reaction product and combining said reaction product or said reaction product in blended flavors with a pet food.

Abstract: A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In other embodiments, the physiological cooling agent is present with menthol and menthone and coated chewing gum has a coating that comprises a physiological cooling agent.

Abstract: Described are novel mixtures of optical isomers of (i) styralyl alcohol (&agr;-phenylethyl alcohol) or (ii) styralyl acetate (a-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.

Abstract: A flavoring agent for enhancing or imparting game-type flavor in food products, including a combination of an alkylphenol and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof, and methods for preparing such of flavoring compositions and food products.

Abstract: Process for enhancing the flavour of a cheese or of a cheese-flavoured food product whose preparation comprises a maturation step in the presence of lactic acid bacteria, characterized in that a preparation additive comprising at least one keto acid chosen from the group consisting of &agr;-ketoglutaric acid, &agr;-ketoisocaproic acid ketoisovaleric acid and phenylpyruvic acid is used to increase the catabolism of the amino acids in the cheese or food product by the said bacteria.

Abstract: Described are novel mixtures of optical isomers of (i) styralyl alcohol (&agr;-phenylethyl alcohol) or (ii) styralyl acetate (&agr;-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.

Abstract: This invention relates to a warming composition for food and drink or for oral care preparations which produces an excellent and long-lasting warming effect and causes no or little irritation to mucous membranes, a flavor composition for food and drink or for oral care preparations which comprises the warming composition, and beverages or oral care preparations which contain the warming composition or the flavor composition.

Abstract: (6R) -4,5,6,7-Tetrahydro 3,6-dimethyl-3H-benzo[b]furan-2-one is a compound of use in perfumery and the field of flavorings, The compound can be used to impart a minty, slightly vanilla-scented odor, and its flavor imparts sweetness and roundness to the compositions to which it is added

Abstract: 3,6-Dimethyl-2(3H)-benzofuranone is a new, valuable flavor material. A process for its industrial-scale preparation was developed.

Abstract: Described is a tastand-containing product produced from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof whereby a tastand composition is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves and macerates thereof. The term “tastand” is intended to mean a composition of matter which: (i) effects flavor improvement; (ii) imparts flavor; (iii) effects sweetness enhancement; (iv) effects removal of bitter tastes and aftertastes; and/or (v) effects removal of metallic tastes and metallic aftertastes. Such unit operations include pressurization using hydraulic press means, steam distillation, factional distillation, supercritical carbon dioxide extraction, volatile solvent extraction and/or charcoal column separation means.

Abstract: A process for producing high yields of .gamma.-hexalactone and 2-pentanone from the corresponding hexanoic acid starting material is carried out with high amounts of oxygen and sugar in the presence of a mold microorganism. Fragrance compositions and foodstuff compositions are augmented and enhanced by the presence of the product compounds.

Abstract: The bitterness, astringency and persistent sweetness possessed commonly by intense sweeteners may be reduced to afford a lightly sweet aftertaste, by the addition of an amino acid derivative such as N-(1-methyl-4-oxo-2-imidazolin-2-yl)alanine or analogues thereof.

Abstract: A process for preparing a savory flavor, the process comprising reacting a compound of general formula X with hydrogen sulphide and/or cystein, wherein ##STR1## in which R.sup.1 represents an alkyl group having 1 or 2 carbon atoms or hydrogen, R.sup.2 represents an alkyl group having from 1 to 4 carbon atoms or hydrogen, R.sup.3 represents an alkyl group having from 1 to 5 carbon atoms or hydrogen and R.sup.4 represents hydrogen or an organic radical consisting of from 1 to 6 carbon atoms, hydrogen and from 0 to 2 oxygen atoms. X is preferably 4-hydroxy-2,5-dimethyl-2-(2-hydroxy-3-oxo-2-butyl)-3(2H)-furanone, and is formed from the reaction of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and diacetyl. 2,5-dimethyl-4-mercapto-3(2H)-furanone is a flavor compound obtainable by this process.

Abstract: A proanthocyanidin, such as an extract of grape seeds or skin, is added to a protein food, so that the flavor of the protein food is improved.

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.