Mint flavor compositions comprising certain mint flavor components provide a more cost-effective alternative to naturally derived mint oils.

The present disclosure is directed to providing a scaffold for cultured meat that can enhance the flavor and taste of cultured meat economically and can provide cultured meat with a taste similar to that of real meat. Cultured meat prepared according to the method for preparing cultured meat of the present disclosure can provide excellent flavors such as savoriness, meaty flavor, roasted meaty flavor, salty flavor, etc.

An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).

A flavour composition comprising a compound of formula (I) and edible salts thereof, wherein R.sub.1 is an alkyl residue containing 2 to 18 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid.

The presently disclosed subject matter is directed to chocolate compositions containing dry milk chocolate and extraneous flavor compositions that impart a crumb chocolate flavor to a fat-based confectionery. The extraneous flavor compositions of the present disclosure can comprise (a) a highly volatile compound, (b) a lactone compound, and (c) a caramelic composition.