The aspects presented herein provide methods and compositions for the reduction of the peroxide value of perfume ingredients, formulated perfumes, formulated body care products, formulated skin care products, formulated homecare products, essential oils, food raw materials, formulated food products, and natural extracts.

An oil recovery extraction system includes a feeding and weighing system to weigh fruit and feed the fruit to an oil recovery extractor; extraction rollers that perforate a surface of the fruit to allow oil to flow out from the surface into the emulsion extractor reservoir; and a fruit washing system to spray the fruit with potable water to wash oil remaining on the fruit after the fruit has left the oil emulsion extractor reservoir; wherein an oil-water emulsion from the oil emulsion extractor and an oil-water emulsion from the fruit washing system are combined into an oil-emulsion; and a process control system to measure and control operational parameters of the machine, including calculating a setpoint feed flow of the fruit, then measuring and controlling the feed flow of fruit based on the setpoint, and further calculating a setpoint flow of potable water, heavy phase, then measuring and controlling the flows.

A flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof and a liquid flavor. A method for protecting a liquid flavor from oxidation by combining the liquid flavor with comminuted seeds, comminuted nuts, or mixtures thereof. A method for making a food product including adding a flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof and a liquid flavor to an edible base. A food product including a flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof, and a liquid flavor, and an edible base.

A shelf stable, edible sphere containing alcohol and methods for preparing the same. The edible sphere comprises a liquid and/or gel inner core comprising ethyl alcohol and an outer membrane comprising alginate, wherein the outer membrane coats and encapsulates the liquid and/or gel inner core and wherein the edible sphere is shelf stable for at least one month. The process for preparing the shelf stable, edible sphere comprises combining an alcoholic beverage, a calcium salt, and optionally one or more further components to form a cocktail solution, deaerating and either freezing the cocktail solution to form a frozen cocktail solution or adding a thickening compound to the de-aerated cocktail solution to form a viscous cocktail solution, immersing the frozen cocktail solution or viscous cocktail solution in a sodium alginate bath at ambient temperature for a period of time to form an edible sphere containing alcohol, and removing the edible sphere containing alcohol from the alginate bath and rinsing it with water to form a shelf stable edible sphere.

An encapsulation method is disclosed for the capture of natural flavors within a clean-label derived from a malt comprising at least partially germinated whole grain seed, pulses, legumes, false grains or flour derived therefrom.

The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided.

Techniques to mimic chicken flavor are disclosed. A plant-based chicken flavoring agent includes a Prunus persica (Rosaceae family) component and a Zea mays (Poaceae family) component. The Prunus persica component may include an aqueous extract of peach, and the Zea mays component may include an aqueous extract of sweetcorn. A ratio of the Prunus persica component to the Zea mays component in the flavoring agent is one to an amount within a range of 1.8 and 2.2. The agent may be added to a food product to mask a flavor of the food product, to provide chicken-like flavoring, or both.

The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided.

Novel enhanced spice systems evenly coat food substrates when combined with heat, feature a plurality of peppers as complements to the base profile, and are scalable as liquid and dry spice packaged goods in unit dose and volume.

Provided is a deterioration inhibitor which, compared to prior art, is more effective against deterioration of the flavor or aroma of food, drinks, cosmetics, and the like caused by a variety of factors, and does not have any influence on the color of the food, drinks, cosmetics, and the like. This flavor or aroma deterioration inhibitor contains theanaphthoquinone and analogues thereof as an active ingredient.