Novel diterpene glycosides isolated from Stevia are provided herein. Compositions and consumables comprising the novel diterpene glycosides are also provided herein. Methods of enhancing the sweetness and/or flavor of consumables using the novel diterpene glycosides, methods of preparing compositions and consumables comprising the novel diterpene glycosides and methods of purifying the novel diterpene glycosides are also provided.

To provide an edible ingredient having an exceptional effect for enhancing umami.

An umami-enhancing composition having a carotenoid degradation product as an active ingredient. The umami-enhancing composition can be formulated through a manufacturing method that includes a step for adding a carotenoid to an edible oil and fat, and a step for degrading the carotenoid in the edible oil and fat. The carotenoid degradation product is preferably a degradation product of one or more selected from the group consisting of carotenes and xanthophylls. The umami-enhancing composition is optimally used as a food-product ingredient, etc., for manufacturing a seasoning or extract or for enhancing the umami of a food product.

A taste-improving agent for a high-intensity sweetener, the taste-improving agent having a carotenoid degradation product as an active ingredient. The taste-improving agent can be formulated through a manufacturing method that includes a step for carrying out an oxidation treatment on carotenoids in an oil and fat to obtain a carotenoid degradation product. The carotenoid degradation product is preferably obtained by degrading one or more selected from the group consisting of carotenes and xanthophylls. The taste-improving agent is suitably used as a food product ingredient, etc., for improving the taste of, inter alia, a food product that includes a high-intensity sweetener.

Provided is a liquid mineral concentrate composition that can be added to water, food, drink, or the like to improve the flavor and function thereof. The liquid mineral concentrate composition contains potassium ions the concentration of which is the highest of the metal ions present in the liquid mineral concentrate composition.

The present invention has been made, for oral compositions comprising tectorigenins, for the purpose of ameliorating the taste of oral compositions comprising tectorigenins and ameliorating the stability of such oral compositions and the combination of tectorigenins and a specific compound can ameliorate the taste or stability of oral compositions comprising tectorigenins.

Disclosed is the use of compounds according to Formula (I) and/or Formula (II)

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as sweetener and/or sweetness enhancer and/or masking agent for the unpleasant taste of another sweetener.

The present invention provides derivatives of glutamine of formula (I) and derivatives of arginine of formula (II), and the use of such compounds as flavor modifiers. The invention further provides the use of such derivatives of glutamine and arginine to enhance the salty and umami taste of ingestible compositions as ingestible compositions that include such derivatives of glutamine and arginine and bulking agents.

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The present invention relates to new classes of odorous 3-(2- methylenealkoxy)alkanenitrile derivatives of formula (I) which are useful as fragrance or flavor materials in particular in providing dry, woody, dusty, earthy, and/or patchouli notes together with optional coriander, aldehydic, citrus, mandarin, pear, cinnamon, and/ or petal floral-like notes to perfume, aroma or deodorizing/masking compositions.

There are proposed substance mixtures comprising (a) 20 to 80% by weight of monocyclic terpenes and (b) 80 to 20% by weight of active substances selected from the group consisting of rebaudiosides or plant extracts comprising them, steviosides or plant extracts comprising them, naringin dihydrochalcone, mogrosides or plant extracts comprising them, rubusosides or plant extracts comprising them.

The invention relates to a crystalline allulose with a defined particle size distribution, to a process for the production thereof, as well as to the use thereof. The new allulose quality is characterized by the fact that it improves the shelf life of end products made therewith as well as their sensory and taste properties.