The present invention relates to a method of improving tolerance to hypoallergenic infant formulas. The method comprises neutralizing the pH of infant formulas containing ingredients exhibiting fishy, sour, or beany characteristics.

Natural cooling formulations which include one or more natural cooling compounds and are suitable for use in consumer products are provided. Natural cooling compounds include natural isopulegol, natural menthyl lactate, natural menthyl succinate, natural menthol and combinations thereof. The disclosed formulations provide enhanced cooling attributes.

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.

A push-pull drinking top including a Synespalum Dulcificum coating around the spout of the push-pull top. The purpose for this top is to alter the taste of sour or bitter bottled drinks, altering the sour or bitter taste into a sweet taste, without adding extra sugars or sweetness. Also giving the user the ability to lower the sugar consumption in all drinks without losing its sweet taste and giving the user a healthier drink to consume.

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.

The present disclosure provides compositions containing: 2-(3,4-dimethoxyphenyl)-5,6,7-trimethoxychromen-4-one (“sinensetin”); 3,5,6,7,8,3′,4′-heptamethoxyflavone (“heptamethoxyflavone” or “HMF”); 2-(3,4-dimethoxyphenyl)-5,6,7,8-tetramethoxy-chromen-4-one (“nobiletin”); 5,6,7,4′-tetramethoxyflavone (“tetra-O-methylscutellarein” or “TMS”); 3,5,6,7,3′,4′-hexamethoxyflavone (“hexamethoxyquercetogetin” or “HMQ”); 5,6,7,8-tetramethoxy-2-(4-methoxyphenyl)-4H-1-benzopyran-4-one (“tangeretin”); or any combinations thereof. The disclosure also provides uses of such compositions as mouthfeel enhancers or bitterness maskers of flavored articles, such as beverages.

A sweetness modifying composition comprising a high-intensity sweetener and a low-potency sweetener and a sweetened composition comprising said sweetness modifying composition and at least one other sweetener; the uses of said sweetened compositions and sweetness modifying compositions; methods of making said sweetened compositions and sweetness modifying compositions.