A taste and flavor profile modifying composition is described. The composition includes a blend of glycosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

A taste and flavor profile modifying composition is described. The composition includes a blend of glycosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

The present invention concerns the field of processed cheese compositions, and, more particularly, relates to reduced salt processed cheese compositions. The present invention derives from the surprising finding that potassium lactate can be used in the manufacture of processed cheese compositions with reduced sodium content, without detrimental consequences on the taste of the final product. A processed cheese composition according to the invention imparts to the final product an improved flavour perception, as well as strengthening salty, savoury and cheesy taste. An additional surprising finding of the method of the invention is that the use of potassium lactate according to the invention has beneficial consequences on the safety and shelf life of the final product. The use of potassium lactate, in particular potassium lactate in the form of a fermentation product in accordance with the invention, also obviates the need to incorporate artificial flavorings and flavor enhancers, which results in a product with an improved label.

A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

Compounds of formula (I) and novel uses of compounds of formula (I), such as for flavour compositions. New preparations and new methods using compounds of formula (I).

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 terpenoids, cinnamoyl and caffeic esters as disclosed herein. Suitable foods and beverages include coffee, beers, whole grains and vegetables.

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 terpenoids, cinnamoyl and caffeic esters as disclosed herein. Suitable foods and beverages include coffee, beers, whole grains and vegetables.