A bitter taste inhibitor according to the present disclosure contains isobutyl angelate as an active and a given solvent or a given excipient.

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

Provided herein are flavor particles containing encapsulated precursors of acetylaldehyde. Also provided herein are methods of making and using the particles.

The present invention relates to a flavour composition for animal feed comprising a mixture of esters, ketones and aldehydes. The invention also relates to liquid and solid flavouring compositions containing this flavouring mixture, to an animal feed containing this flavouring mixture and to its use as an additive for creep feed diets, especially for suckling swine and cattle.

The present disclosure relates to a novel flavoring agent and a product including the same, and more particularly, to a flavoring agent, that is a compound in which a moiety derived from a flavoring compound is represented by Formula 1 and which is decomposed into a lactone compound and a flavoring compound upon thermal decomposition, to a composition including the flavoring agent, and to a product including the flavoring agent.

A method to confer, enhance, improve or modify the flavor properties of a flavoring composition or flavored article by adding to the composition or article the compound 3-mercaptoheptyl acetate or an optically active enantiomer thereof in an amount effective to provide a flavor base having top notes of the citrus-grapefruit, teas and/or peach type and/or red fruit. The compound is typically added to provide an amount of from 0.0001 to 500 ppm in the flavoring composition or flavored article. Also, the resultant flavored composition or flavored article.

A limonin extraction method, comprising the following steps: step one, raw material extracting or juicing: directly soaking raw material in water or using a presser to directly juice the raw material to obtain the extract; step two, adding salt and adjusting pH: adding a sulfate solid material or saturated sulfate solution to the extract; adjusting pH to 3-7; step three, heating and preserving heat: heating to 20 C.-100 C. and keeping at the temperature for 10 minutes-110 minutes; step four, centrifuging: centrifuging for 10 minutes at a rotational speed of 2500g, and obtaining limonin precipitation. Compared with a traditional method, the raw material in the present invention can directly use the extract liquid or juicing liquid without drying, and recover most limonin in water using a precipitation method without complicated apparatus, and is easy to operate and has a low process cost.

A food product capable of providing a cool feeling inside the mouth when eaten; a production method of the food product; and a method for providing a cool feeling in a variety of food products. The food product has a cool feeling and containing 0.1%-99% by mass tricaprin relative to the total mass of the food product including the tricaprin. This food product may be a cake, bread, cookies, fish paste products, chocolate, powdered chocolate, or cream.

The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.

The present invention relates to ingredients for improving the flavour of food products. It concerns flavouring compositions with 8Z, 11Z-heptadecadional, 8Z-heptadecenal and 7Z-hexadecenal and optionally further aldehydes. Furthermore, the present invention relates to preparations with improved taste characteristics comprising an inventive flavouring composition as well as the use of an inventive flavouring composition and a method for improving at least one taste characteristic in a preparation.