The present invention relates to a screening method for materials suppressing one or more offensive odors selected from the group consisting of a 1-octen-3-one odor, a 1,5-octadien-3-one odor, a 1-octen-3-ol odor and a 1,5-octadien-3-ol odor, an offensive odor-suppressing composition for reducing the offensiveness of age-related body odors and/or underarm odors, as well as a flavor composition for reducing off-flavors derived from food and beverage products. By using the screening method of the present invention, candidate substances for materials suppressing a 1-octen-3-one odor, a 1,5-octadien-3-one odor, a 1-octen-3-ol odor and a 1,5-octadien-3-ol odor can be selected respectively from among many test substances. An offensive odor-suppressing composition comprising an active ingredient selected by using the screening method of the present invention can be expected to contribute to reduction in the offensiveness of age-related body odors and/or underarm odors and to reduction in off-flavors derived from food and beverage products.

UHT treated liquid nutritional compositions are provided having a high caloric content of around 2.0 kcal/ml and higher, a savoury taste and comprising protein, carbohydrate and fat components. The nutritional compositions are for use in the treatment of patients having high energy needs.

A taste-masking formulation for distasteful ketone body compounds is disclosed.

An iron supplement nutritional formulation for infants and adults is provided using a non-nutritive sweetener including an extract from monk fruit (Siraitia grosvenorii) in combination with a polysaccharide iron complex. The formulation improves the taste and palatability of the supplement, thereby increasing the dosage accuracy within children and infants who tend to spit out or regurgitate other forms of polysaccharide iron complexes.

The present disclosure generally provides a class of flavanone derivatives and their use as sweetness enhancers. In some aspects, the disclosure provides certain compositions that include such flavanone derivatives, such as compositions that include such flavanone derivatives and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a sweetened article, such as a sweetened food or beverage product.

A method for making a taste modifying ingredient is provided. The method includes a) subjecting a rice protein to enzymatic hydrolysis to obtain a reaction mixture; b) separating the reaction mixture to obtain a supernatant; and c) recovering the supernatant of the reaction mixture.

Disclosed herein are sweetener compositions comprising at least one compound of Formula (I) and at least one additional sweetener to provide sugar-like characteristics. Beneficially, the sweetener compositions provide characteristics like that of sucrose that include maximal response, flavor profile, temporal profile, adaptation behavior and mouthfeel. The sweetener compositions can be included in various food, beverage, and other consumable products to provide a clean sugar-like taste and may be used as sweeteners or sweetness enhancers in reduced sugar food, beverage, and other consumable products.

A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics.

Off-taste suppressing agents for an oral product containing an off-taste substance added thereto, wherein the agent contains at least one compound selected from the group consisting of (A) a compound represented by the following formula (I):

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wherein each symbol is as defined in the present specification, (B) cyclotene, and (C) a fatty acid having a carbon atom number of 3 or 4 are capable of effectively suppressing off-tastes due to off-taste substances, and the like.

A flavor improver for a polyunsaturated fatty acid-containing fat or oil, containing a basic peptide; and a polyunsaturated fatty acid-containing fat or oil composition, containing a fat or oil containing a polyunsaturated fatty acid having 18 or more carbon atoms and two more double bonds, a basic amino acid and/or a basic peptide, and an emulsifying agent. The flavor improver for a polyunsaturated fatty acid-containing fat or oil and the polyunsaturated fatty acid-containing fat or oil composition of the present invention can suppress the generation of unpleasant taste and flavor from the polyunsaturated fatty acid over a long time period.