The present invention relates to the use of a compound according to formula (I)

##STR00001## in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R.sup.1 to R.sup.4, when taken independently from each other, represents a hydrogen atom or represents a R.sup.5 or OR.sup.5 group, R.sup.5 representing a C.sub.1 to C.sub.5, or even a C.sub.1 to C.sub.3, alkyl group; and optionally one of the groups R.sub.1 to R.sub.4 represents OH; and/or when R.sub.1 and R.sub.2 are taken together, and/or R.sub.3 and R.sub.4 are taken together, represent a OCH.sub.2O group, provided said groups taken together are adjacent substituents of the phenyl group;
as an ingredient in combination with other ingredients to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

The invention relates to a foodstuff, containing: a) juice, pith, flesh, skins; or other constituents of at least one citrus fruit, b) at least one 4-hydroxyflavanone of the formula (I), in which R.sub.1 represents hydrogen or a hydroxy group a or methoxy group and the carbon atom at the position (C2) designated by * is present in a (2S) or a (2R) configuration or in any mixture of the two configurations, and also, if applicable, c) further flavorings or flavoring preparations, with the proviso that the constituent (b) is present in a sufficient quantity to improve the acidic and/or bitter taste of the constituent (a).

##STR00001##

The present invention relates to the synthesis of intermediate compounds which can be used in the synthesis of mint lactone and related compounds, including 3,6-dimethylhexahydrobenzofuran-2-ones, isomers, and other derivatives.

The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.

The present invention relates to the use of isomerically pure or highly isomerically enriched cis- or trans-(2-isobutyl-4-methyltetrahydropyran-4-yl) acetate for use as aroma chemicals. The invention further relates to a process for the preparation of isomerically pure or highly isomerically enriched cis- or trans-(2-isobutyl-4-methyltetrahydropyran-4-yl) acetate and the products obtainable by this process. The invention further relates to a fragrance or aroma substance composition which comprises isomerically pure or highly isomerically enriched cis- or trans-(2-isobutyl-4-methyltetra-hydropyran-4-yl) acetate, a method for imparting, and/or boosting an odor or taste of a product, and also perfumed or aromatized products which comprise isomerically pure or highly isomerically enriched cis- or trans-(2-isobutyl-4-methyltetrahydropyran-4-yl) acetate.

Suggested is a food product comprising (a) juice, marrow, flesh or peels or other components of at least one citrus fruit, (b) at least one neoflavonoid as well as optionally (c) further flavoring agents or flavor preparations,
providing that the component (b) is present in a sufficient amount to improve the sour and/or bitter taste of the component (a).

Pharmaceutical preparations include at least one component that enhances sexual response and at least one other compound that enhances sexual sensitivity and pleasure. The component that enhances sexual response enhances blood flow to the genital region. Examples include compounds that dilate blood vessels, such as compounds that increase the amount of nitric oxide (NO) in the blood. The component that enhances sexual sensitivity and pleasure includes one or more cannabinoid compounds from the plant genus Cannabis. Examples include tetrahydrocannabinol (THC), the main psychoactive constituent of Cannabis, and cannabidiol (CBD), which is less or non-psychoactive and modulates THC activity. The ratio of THC/CBD can be selected depending on age, gender, physical health, and/or psychological condition of the user.

Pharmaceutical preparations include at least one component that enhances sexual response and at least one other compound that enhances sexual sensitivity and pleasure. The component that enhances sexual response enhances blood flow to the genital region. Examples include compounds that dilate blood vessels, such as compounds that increase the amount of nitric oxide (NO) in the blood. The component that enhances sexual sensitivity and pleasure includes one or more cannabinoid compounds from the plant genus Cannabis, including extracted compounds, synthetic forms, and derivatives thereof. Examples include tetrahydrocannabinol (THC), the main psychoactive constituent of Cannabis, and cannabidiol (CBD), which is less or non-psychoactive and modulates THC activity. The ratio of THC/CBD can be selected depending on age, gender, physical health, and/or psychological condition of the user.

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

Disclosed are embodiments of a composition including propanoic acid, a C.sub.4 acid salt, and a component selected from a C.sub.2-C.sub.5 acid ester and a C.sub.2-C.sub.5 aldehyde and combinations thereof. The composition is provided in an aqueous medium. Each of the propanoic acid and the C.sub.4 acid salt are independently present in an amount at least partially sufficient to provide to said composition a pH greater than about 4.4.