The present disclosure relates to flavor enhancers for providing a fat-type flavor.

The present invention relates to a method for assessing an aroma component that can be added to a food or beverage product, and a method for preparing a flavor composition comprising adjusting a blending ratio of an aroma component on the basis of the assessing method. In the present invention, regarding two or more types of aroma components contained in a food or beverage product that are discharged from the nose via the posterior nasal cavity when consuming the food or beverage product: a change in concentration of each aroma component with respect to the number of breaths (t) during a breath cycle is measured; when an area under the curve value (C) of each number of breaths is approximated by a power function represented by an equation C=a*t.sup.b, an area under the curve value (a value) per unit amount for the first breath and a coefficient (b value) indicating a degree of attenuation of the area under the curve value are respectively calculated; and the influence on flavor of the aroma component contained in the food or beverage product is evaluated by using the magnitude relationships of the a value and the b value of the two or more types of aroma components as an index correlated with the magnitude relationship of the extent of the influence on the flavor of the food or beverage product.

The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or reducing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes, their use in specific preparations as well as novel preparations and methods of producing such preparations. Additionally, herein described are methods for decreasing, avoiding or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or for decreasing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes.

Disclosed herein are edible compositions comprising one or more steviol glycosides and one or more foam suppressing agents comprising citral, nerol, geraniol, or combinations of two or more thereof.

The present invention relates to a flavour mixture containing 2E,4Z,7Z- and 2E,4E,7Z-tridecatrienal. This flavour mixture can be produced advantageously from arachidonic acid or oils containing esters thereof.

The present invention provides a compound represented by general formula (1). ##STR00001##
(In the formula, R.sup.1 represents an alkyl group having 2 to 9 carbon atoms, an alkenyl group having 2 to 9 carbon atoms, a cyclic alkyl group having 3 to 10 carbon atoms which may have a substituent, or a phenyl group which may have a substituent; R.sup.2 represents an alkyl group having 1 to 3 carbon atoms; R.sup.3 to R.sup.5 independently represent a hydrogen atom, or an alkyl group having 1 to 3 carbon atoms; R.sup.6 represents an alkyl group having 1 to 5 carbon atoms, an alkenyl group having 2 to 5 carbon atoms, a cyclic alkyl group having 3 to 10 carbon atoms which may have a substituent, or an alkoxy group having 1 to 5 carbon atoms; n represents 0 or 1; and the wavy line represents a cis form, a trans form or a mixture of a cis form and a trans form.)

Aldehydes of formula (I) (X represents an alkyl or alkenyl group having up to 9 carbon atoms) for use in taste modulation and/or flavor compositions are provided. Specifically, the compounds of the presently disclosed subject matter provide effective and unexpected taste modulating properties. The taste modulation and/or flavor compositions can be incorporated into various consumer end products in particular in combination with high intensity sweeteners.

##STR00001##

Described is a flavor-imparting agent, based on oils and/or fats, with an improved flavor, particularly a sweet scent and/or milky scent presented by lactones having 6 to 14 carbon atoms. The flavor-imparting agent with a sweet scent and/or milky scent is obtained by producing a specified quantity of lactones having 6 to 14 carbon atoms through oxidizing and heating glycerides, having specific constituent fatty acids, at 140? C. or above.

The present disclosure relates to flavor enhancers for providing a roasted red meat flavor.

A food or beverage product comprising: ethyl butyrate; and 5 mass or more of collagen.