Provided herein are methods of improving the dissolution rate in water of a compound of Formula (F) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R.sup.1 to R.sup.4, when taken independently from each other, represents a hydrogen atom or represents a R.sup.5 or OR.sup.5 group, R.sup.5 representing a C.sub.1 to C.sub.5 alkyl group; and optionally one of the groups R.sub.1 to R.sub.4 represents —OH; and/or when R.sub.1 and R.sub.2 are taken together, and/or R.sub.3 and R.sub.4 are taken together, represent a OCH.sub.2O group, provided said groups taken together are adjacent substituents of the phenyl group.

##STR00001##

A mixtures which contain (a) at least one phenylalkenal of formula (I) wherein R.sub.1 and R.sub.2 independently represent hydrogen, a methyl or phenyl group, R.sub.3 represents hydrogen, a phenyl group, alkenyl group or a linear or branched alkyl group with 1 to 5 carbon atoms, and the broken double lines independently represent a single bond or a double bond, and (b) at least one physiological cooling agent.

A process for the preparation of a flavoring powder based on macruran decapod crustaceans that comprises a) having macruran decapod crustacean cephalothoraxes kept at no more than about 2 degrees centigrade, b) optionally adding vegetable oil to the cephalothoraxes, c) heat treating the cephalothoraxes using dry heat at a temperature of between about 160 and about 180 degrees centigrades so that the inside reaches approximately 70 degrees centigrade for a period of approximately 2 minutes, d) extracting the hepatopancreas of the cephalothoraxes in liquid form, e) filtering the creamy liquid obtained without pressure, separating the solids present; f) lyophilizing the filtrated product obtained in e); and g) grinding the product obtained by lyophilization to a powder with a particle size from about 5 μm to about 80 μm. The flavoring product obtained by the process described above, where the macruran decapod crustacean cephalothoraxes come from Patagonian shrimps (Pleoticusmuelleri), being a powder of between about 5 μm to about 80 μm in particle size, and comprising about 39% protein, which does not include chitin, about 43.0% lipids and about 8.0% ash. Cooking flavored salt which comprises from about 10% w/w to about 15% w/w of the powdered flavoring product obtained by the process described above, mixed with sea salt or salt flakes for culinary use, where the % w/w refer to the final mix.

A process for the preparation of a flavoring powder based on macruran decapod crustaceans that comprises a) having macruran decapod crustacean cephalothoraxes kept at no more than about 2 degrees centigrade, b) optionally adding vegetable oil to the cephalothoraxes, c) heat treating the cephalothoraxes using dry heat at a temperature of between about 160 and about 180 degrees centigrades so that the inside reaches approximately 70 degrees centigrade for a period of approximately 2 minutes, d) extracting the hepatopancreas of the cephalothoraxes in liquid form, e) filtering the creamy liquid obtained without pressure, separating the solids present; f) lyophilizing the filtrated product obtained in e); and g) grinding the product obtained by lyophilization to a powder with a particle size from about 5 μm to about 80 μm. The flavoring product obtained by the process described above, where the macruran decapod crustacean cephalothoraxes come from Patagonian shrimps (Pleoticusmuelleri), being a powder of between about 5 μm to about 80 μm in particle size, and comprising about 39% protein, which does not include chitin, about 43.0% lipids and about 8.0% ash. Cooking flavored salt which comprises from about 10% w/w to about 15% w/w of the powdered flavoring product obtained by the process described above, mixed with sea salt or salt flakes for culinary use, where the % w/w refer to the final mix.

A lactone compound is represented by general formula (A), and an ether compound is represented by general formula (B). In formula (A), R is a hydrogen atom or R1. When R is a hydrogen atom, R′ is R1, the carbon bond (1) is a single bond or a double bond, and the carbon bond (2) is a single bond. When R is R1, R′ is a hydrogen atom or R1, both the carbon bonds (1) and (2) are a single bond, or one of them is a double bond and the other is a single bond. In formula (B), R″ is R1. R1 represents a specific alkyl group, a specific alkenyl group, a specific alkynyl group, or an aryl group. In formulas (A) and (B), n is 0 or 1. ##STR00001##

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.

The present invention relates to the use of a compound according to formula (I)

##STR00001##

in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2;

the dotted line represents a carbon-carbon single or double bond; and

each of R.sup.1 to R.sup.4, when taken independently from each other, represents a hydrogen atom or represents a R.sup.5 or OR.sup.5 group, R.sup.5 representing a C.sub.1 to C.sub.5, or even a C.sub.1 to C.sub.5, alkyl group; and optionally one of the groups R.sub.1 to R.sub.4 represents —OH; and/or

when R.sub.1 and R.sub.2 are taken together, and/or R.sub.3 and R.sub.4 are taken together, represent a OCH.sub.2O group, provided said groups taken together are adjacent substituents of the phenyl group;

as an ingredient to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

The present invention relates to natural vanillin compositions comprising at least one compound chosen from 4-((4-hydroxy-3-methoxybenzyl)oxy)-3-methoxybenzaldehyde and 4-hydroxy-3-(4-hydroxy-3-methoxybenzyl)-5-methoxybenzaldehyde. The invention also relates to a process for obtaining natural vanillin compositions according to the invention.

The present invention aims to provide a novel glycosyl hesperetin, which is significantly reduced in miscellaneous tastes characteristic of conventional products containing glycosyl hesperetin, and a method for producing the same and uses thereof; and the objects are solved by providing a glycosyl hesperetin which comprises glycosyl hesperetin in an amount of 90% or more by mass but less than 100% by mass, on a dry solid basis, but it does not substantially contain furfural, and a method for producing the same and uses thereof.

Proposed are preparations, comprising special amides and menthol or menthol compounds or aromatic substances, characterized in that they have improved flavor and scent properties, and also that they allow the production of preparations, particularly emulsions with improved shelf life.