The present disclosure generally provides triterpene glucuronides, and the use of such compounds and related compounds as flavor modifiers. In some aspects, the disclosure provides certain compositions that include such triterpene glucuronides, such as compositions that include such triterpene glucuronides 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.

Edible sheets for use in the preparation of food products and/or direct consumption by consumers are disclosed. The edible sheets include at least one flexible or semi-rigid membrane or layer of a base material having particles of one or more functional materials, such as lubricants or flavoring additives, dispersed therein. The edible sheets are configured to undergo a transformation and release the functional materials onto a cooking surface or surface of a food item, or into a mouth of a consumer, upon satisfaction of one or more predetermined conditions, allowing for consistent and controlled delivery of the functional materials. The edible sheets may be effective to flavor a food item before, during, or after cooking, may be effective to lubricate a food item or cooking surface, and/or may be effective to deliver a gustatory sensation to a consumer.

The present invention relates to the use of a compound according to formula (I)

##STR00001##

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, or even 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;

as an ingredient to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

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.

In one aspect, the disclosure relates to sweetener and/or umami compositions, methods of making same, products comprising same, and methods of improving mouthfeel in a product, e.g., a savory or umami food or beverage. In various aspects, the disclosed compositions comprise a sweetening agent and/or an umami agent and a taste modulator component. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. In further aspects, the disclosed savory compositions comprise an umami agent and a taste modulator component. In further aspects, the disclosed taste modulator composition can further comprise an additional CaSR modulator. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

This invention provides a novel flavor composition containing a Jerusalem artichoke extract, and methods of preparation and uses thereof in improving, enhancing or modifying flavors in consumables.

The invention relates to new types of modulators of the cold menthol receptor TRPM8, to methods of modulating the TRPM8 receptor using these modulators; and in particular the use of the modulators for inducing a sensation of coldness; and also the articles and compositions produced using these modulators.

The present invention provides a flavor-improving agent comprising an extract from a plant of the genus Quercus of the family Fagaceae, wherein the ratio of whisky lactone content to total polyphenol content is 0.2% or higher; and a method for the manufacture thereof.

This disclosure relates to flavour modification and to compounds of formula (I)

##STR00001## wherein R.sup.1 is selected from C.sub.2-C.sub.20 alkyl, and C.sub.6-C.sub.25 alkenyl, and a) R.sup.2 and R.sup.3 together are —C(O)CH.sub.2CH.sub.2—; or b) R.sup.3 is hydrogen and R.sup.2 is —CH.sub.2CH.sub.2C(O)NHCH.sub.2CH.sub.3,

useful in modifying flavours.

In one aspect, the disclosure relates to sweetener compositions, methods of making same, and products comprising same. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. The taste modulator component improves key properties associated with many sweetening agents, including maximal sweetness response; mitigates flavor profile issues such as bitter and/or licorice-like off-tastes; improves sweetness onset rate and lingering sweet aftertaste properties; improves desensitization/adaptation profile issues; and improves body/mouthfeel characteristics. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.