The present invention primarily relates to a method for producing an aromatic blend comprising unsaturated dienals. The invention further relates to aromatic blends obtained or obtainable by a method according to the invention and compositions or semi-finished products for producing said compositions, comprising aromatic blends according to the invention. A further aspect of the present invention relates to the use of an aromatic blend according to the invention for aromatizing a composition, preferably a composition serving for food or pleasure, or a semi-finished product for producing such a composition.

The present invention primarily relates to a method for producing an aromatic blend comprising unsaturated dienals. The invention further relates to aromatic blends obtained or obtainable by a method according to the invention and compositions or semi-finished products for producing said compositions, comprising aromatic blends according to the invention. A further aspect of the present invention relates to the use of an aromatic blend according to the invention for aromatizing a composition, preferably a composition serving for food or pleasure, or a semi-finished product for producing such a composition.

A process for producing rotundone from α-guaiene, in particular by oxidation of the C(3) position, wherein the α-guaiene is produced from a precursor by a sesquiterpene synthase. The sesquiterpene synthase is produced in a microorganism.

A flavor composition containing at least one HMG glucoside compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

The present invention relates to a new bio-sourced vanillin and/or ethylvanillin, containing specific impurities. The invention further relates to a process for their preparations and the use of such compounds.

Provided is a method for producing a yeast cell wall-derived decomposition product-containing composition, the method including enzymatically treating a cell wall of yeast with exoglucanase.

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 use of compounds according to formula (I)

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and with X, Y═—NH— or —O—, wherein at least X or Y is —NH—,
in the form of any one of its stereoisomers or a mixture thereof, wherein
is indicating a carbon-carbon single or double bond, and wherein one carbon-carbon double bond is present either at C2 or C3,
the wavy bond is indicating an unspecified configuration of the adjacent double bond, as umami tastant.

The acetic acid-containing food or drink comprises 0.02 w/v % or more of acetic acid and at least one member selected from the group consisting of butyl propionate (component a) and isoamyl acetate (component b).

The acetic acid-containing food or drink comprises 0.02 w/v % or more of acetic acid and at least one member selected from the group consisting of butyl propionate (component a) and isoamyl acetate (component b).