Provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

A flavor system for a non-animal derived protein consumable is provided. The flavor system includes an aqueous component; a protein binder including a mixture of at least one terpene and at least one carbonyl compound; one or more off-note blocking compounds; and a flavorant.

This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indistinguishable from non-placebo dose formulations.

The problem of the invention is to provide a malt beverage which has rich feeling, a reduced grain smell, and can also be produced at a low cost. The means for solving the problem is a malt beverage containing δ-cadinene at a concentration of 3-10 ppb.

Provided is a deterioration inhibitor which, compared to prior art, is more effective against deterioration of the flavor or aroma of food, drinks, cosmetics, and the like caused by a variety of factors, and does not have any influence on the color of the food, drinks, cosmetics, and the like. This flavor or aroma deterioration inhibitor contains theanaphthoquinone and analogues thereof as an active ingredient.

An acetic acid bacteria-containing composition comprising nonanal and methylheptenone, and having a peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone), as determined by stir bar sorptive extraction thermal desorption gas chromatography-mass spectrometry (SBSE-GC/MS), of 1:10 to 100:1.

A method of improving mouthfeel and masking perceived astringency and undesired off-notes imparted by a consumable composition or additive, including the step of adding to the consumable or additive an astringency-masking amount of hyaluronic acid and/or salt thereof, wherein the hyaluronic acid and/or salt thereof has an average molecular weight of at least 500 kDa. Additionally disclosed is a food or beverage additive comprising at least one astringent component and an astringency-masking amount of hyaluronic acid and/or salt thereof. Further disclosed is a consumable composition comprising a consumable base, at least one astringent component and an astringency-masking amount of hyaluronic acid and/or salt thereof.

A Scutellaria extract, as well as a carbohydrase-treated Scutellaria extract and flavones obtained from Scutellaria are described for use in compositions and methods for improving the taste of a consumable containing a component having an astringent, bitter or off-taste.

Disclosed herein are small molecule compounds that can be used to modulate flavors in foods, beverages, and other articles intended for delivery to the oral cavity. The compounds include cinnamoyl and caffeic esters as disclosed herein. Suitable foods and beverages include coffee, beers.

Targeted at, for example, mammalian animals including human, and for the purpose of realizing an effective reduction in the malodor inherent to flatulence and/or stool with an orally ingestible material such as an inorganic substance, provided is an orally ingestible malodor reducing agent for reducing the malodor of flatulence and/or stool, the agent containing nanosized colloidal platinum microparticles as an active ingredient.