To provide an edible vegetable fat and oil having an enhanced scent of sesame oil. This edible vegetable fat and oil has a scent of sesame oil and contains 2-methylpyrazine, dimethylpyrazine, 2-furanmethanol, furfural, and pyrazine. A content of 2-methylpyrazine is 6 ?g or more in 100 mg of the edible vegetable fat and oil and is larger than a content of dimethylpyrazine and a content of 2-furanmethanol. A content ratio of dimethylpyrazine to 2-methylpyrazine is from 0.40 to 0.90.

Flavour modifying composition comprising one or more flavour modifying compounds of Formula I, product comprising said flavour modifying composition, use of said flavour modifying composition for modifying taste perception in foodstuffs and beverages and method of improving taste perception in a foodstuff or beverage comprising adding said flavour modifying composition to said foodstuff or beverage.

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.

The present invention relates to a meat substitute provided with a flavour agent coating, optionally wherein the weight of the flavour agent coating is between 0.1% and 5% of the weight of the coated meat substitute.

The present invention relates to a fish flavour product comprising (i) a process flavour comprising an oxidized polyunsaturated fatty acid and (ii) a yeast extract comprising 5-ribonucleotides. The present invention also relates to a fish analogue product comprising the fish flavour product.

This disclosure relates to taste modifiers of formula (I) ##STR00001## wherein, n is 1, 2 or 3; R.sup.1 is selected from C.sub.1-C.sub.5 alkyl, C.sub.1-C.sub.5 hydroxyalkyl, C.sub.1-C.sub.5 dihydroxyalkyl and CHYCOOH wherein Y is selected from C.sub.1-C.sub.3; R.sup.3 is hydrogen, hydroxy or C.sub.1-C.sub.3 alkoxy; R.sup.4 is hydrogen, or C.sub.1-C.sub.3 alkyl; R.sup.5 is selected from hydrogen, or C.sub.1-C.sub.3 alkyl; or R.sup.4 and R.sup.5 form together a bivalent radical CH.sub.2;
that are able to impart, enhance or modify salt or umami taste.

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.

Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage.

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.