The use of verbascoside or a related compound thereof to enhance the sweetness of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided.

A pyroglutamic acid composition comprising pyroglutamic acid enhances the umami sensation of food products when topically applied. The pyroglutamic acid may be derived from a food product such as a tuber product or potato. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, or mixtures thereof. Topical addition of pyroglutamic acid in an amount of between about 300 to about 12,000 ppm onto a food product enhances both the salty and umami taste perceptions simultaneously. Other seasonings may also be simultaneously applied to the food product as part of the pyroglutamic acid composition. Alternatively, additional seasoning may be applied apart from the addition of the pyroglutamic acid in a separate step.

Novel diterpene glycosides and methods for purifying the same are provided herein. In addition, compositions comprising the novel diterpene glycosides, as well as methods of using the diterpene glycosides are provided.

A novel diterpene glycoside and methods for preparing and purifying the same are provided herein. In addition, compositions comprising the novel diterpene glycoside, as well as methods of using the diterpene glycoside are provided.

Novel diterpene glycosides and methods for purifying the same are provided herein. In addition, compositions comprising the novel diterpene glycosides, as well as methods of using the diterpene glycosides are provided.

Provided herein are methods of improving the dissolution rate in water of a compound of Formula (F) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R.sup.1 to R.sup.4, when taken independently from each other, represents a hydrogen atom or represents a R.sup.5 or OR.sup.5 group, R.sup.5 representing a C.sub.1 to C.sub.5 alkyl group; and optionally one of the groups R.sub.1 to R.sub.4 represents —OH; and/or when R.sub.1 and R.sub.2 are taken together, and/or R.sub.3 and R.sub.4 are taken together, represent a OCH.sub.2O group, provided said groups taken together are adjacent substituents of the phenyl group.

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The present disclosure provides sweetener compositions, methods of using these compositions, and foods, beverages, and syrups comprising these compositions. The sweetener composition can comprise a sweetener and a sweetness enhancer. The composition can further comprise at least one supplemental sweetness enhancer and/or a salt.

The invention provides a method for enhancing flavour profile of beverages comprising increasing perceptibility of sweetness, increasing acidity, and decreasing astringent taste in beverages, increasing perceptibility of floral and spice notes by adding an effective flavour enhancing amount of water-soluble Palm Fruit Bioactive complex (wsPFBc/OPP) or their extracts into a beverage is disclosed a composition comprising a beverage and oil palm phenolics (OPP) or their extracts such that the OPP or their extracts modify or alter the fragrance and flavour of the beverage.

A mixtures which contain (a) at least one phenylalkenal of formula (I) wherein R.sub.1 and R.sub.2 independently represent hydrogen, a methyl or phenyl group, R.sub.3 represents hydrogen, a phenyl group, alkenyl group or a linear or branched alkyl group with 1 to 5 carbon atoms, and the broken double lines independently represent a single bond or a double bond, and (b) at least one physiological cooling agent.

The present disclosure generally relates to compounds useful as taste modifiers, particularly as compounds useful for enhancing umami taste, and their use in various comestible products, such as food and beverage products.