Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

The present invention provides a novel organic acid glycoside existing in coffee beans and a use thereof. ##STR00001##
wherein, each of R.sup.1 to R.sup.7 is independently selected from a group consisting of H, OH, NH.sub.2, OCH.sub.3, OC(O)CH.sub.3, and NHCOCH.sub.3;
A is selected from C.sub.1 to C.sub.6 alkyl or C.sub.1 to C.sub.6 alkenyl, and the C.sub.1 to C.sub.6 alkyl or C.sub.1 to C.sub.6 alkenyl may be substituted by methyl or ethyl.

The present invention provides a novel organic acid glycoside existing in coffee beans and a use thereof. ##STR00001##
wherein, each of R.sup.1 to R.sup.7 is independently selected from a group consisting of H, OH, NH.sub.2, OCH.sub.3, OC(O)CH.sub.3, and NHCOCH.sub.3;
A is selected from C.sub.1 to C.sub.6 alkyl or C.sub.1 to C.sub.6 alkenyl, and the C.sub.1 to C.sub.6 alkyl or C.sub.1 to C.sub.6 alkenyl may be substituted by methyl or ethyl.

Provided is a liquid concentrate of low-caffeine coffee intended for use to prepare a beverage that has a reduced caffeine content but does not lose the inherent aroma of coffee, especially the rich kokumi taste and bitter aftertaste of coffee, and which can make one enjoy an authentic latte aroma. When the contents of caffeine and acetic acid in a liquid concentrate of decaffeinated coffee are adjusted to be within the specified ranges, a beverage prepared therefrom can have enhanced coffee tastes and give an authentic latte aroma without losing the inherent aroma of coffee.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.