The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

A beverage that contains (a) a high intensity sweetener in an amount equivalent to sweetness intensity X1 and (b) an amino acid or a derivative or salt thereof in an amount of less than a taste perception threshold value, that has a sweetness corresponding to sweetness intensity X3 derived from the components (a) and (b), that satisfies 0.1<X1<X3, and that is one selected from effervescent beverages and flavored waters.

The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing the same; and methods of making the same.

The present invention relates to the field of flavor. More particularly, it concerns a flavor composition comprising 2-hydroxy-4-methoxybenzaldehyde and a flavored consumer product comprising the invention's composition. Moreover, the present invention concerns a method to confer, enhance, improve or modify the flavor properties of a flavored article and a method to reduce, limit, inhibit or suppress off-flavor in flavored article which methods comprise adding to said article an effective amount of composition as defined above.

Techniques to mimic chicken flavor are disclosed. A plant-based chicken flavoring agent includes a Prunus persica (Rosaceae family) component and a Zea mays (Poaceae family) component. The Prunus persica component may include an aqueous extract of peach, and the Zea mays component may include an aqueous extract of sweetcorn. A ratio of the Prunus persica component to the Zea mays component in the flavoring agent is one to an amount within a range of 1.8 and 2.2. The agent may be added to a food product to mask a flavor of the food product, to provide chicken-like flavoring, or both.

The present application relates to a beverage comprising water, an amino acid, and allulose. In addition, the present application relates to a method for reducing off-taste, off-odor, or acrid taste comprising a step of mixing water, an amino acid, and allulose.

A sensory modifier can provide a steviol glycoside composition with modified sensory attributes, e.g., reduced sweetness linger or reduced bitterness. One such sensory modifier includes a salt fraction and an acid fraction. The salt fraction may include a salt of a monocaffeoylquinic acid and/or a salt of a dicaffeoylquinic acid. The acid fraction may include a monocaffeoylquinic acid and/or a dicaffeoylquinic acid. The salt fraction is preferably at least 50 wt % of sensory modifier.

The present invention relates to new flavour compositions, a method for producing such flavour compositions, the use of such flavour compositions for enhancing and/or imparting desired taste impressions and/or for reducing and/or masking undesired taste impressions, as well as to a product or semi-finished product comprising such a flavour composition. Furthermore, the present invention relates to the use of a sugar composition in the preparation of such a flavour composition.

Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.

A masking composition for masking non-animal derived protein off-notes is provided. The masking composition includes one or more off-note blocking compounds; and one or more masking agents.