The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing the same; and methods of making the same.

The present invention relates to a new process to prepare heat treated cereal based food products enriched in certain flavours and to the heat treated cereal based food products obtainable by this process. Additionally, the present invention relates to a process to generate a pre-reacted fraction and to the pre-reacted fraction itself. Such pre-reacted fraction can be used in the process of the invention to prepare heat treated cereal based food products.

Disclosed herein are 5-Substituted 4-amino-1H-benzo[c] [1,2,6]thiadiazine 2,2-dioxide compounds useful as sweet flavor modifiers. Also disclosed herein are ingestible compositions that include one or more of these compounds in combination with a natural or artificial sweetener.

The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing the same; and methods of making the same.

The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing the same; and methods of making the same.

The invention relates to new types of modulators of the cold menthol receptor TRPM8, to methods of modulating the TRPM8 receptor using these modulators; and in particular the use of the modulators for inducing a sensation of coldness; and also the articles and compositions produced using these modulators.

The present invention relates to a new process to prepare heat treated cereal based food products enriched in certain flavours and to the heat treated cereal based food products obtainable by this process. Additionally, the present invention relates to a process to generate a pre-reacted fraction and to the pre-reacted fraction itself. Such pre-reacted fraction can be used in the process of the invention to prepare heat treated cereal based food products.

A cooling agent composition contains a 2,2,6-trimethylcyclohexanecarboxylic acid derivative represented by the following general formula (1). The symbol * represents an asymmetric carbon atom. X represents NH, N(ZAr.sup.2), O or S, Z represents a single bond or an alkylene group having 1 to 3 carbon atoms which may have a substituent, Ar.sup.2 represents an aryl group having 6 to 20 carbon atoms which may have a substituent or an aromatic heterocyclic group having 2 to 15 carbon atoms which may have a substituent. Y each independently represents a methylene group which may have a substituent, and n represents an integer of 0 to 3. Ar.sup.1 represents an aryl group having 6 to 20 carbon atoms which may have a substituent or an aromatic heterocyclic group having 2 to 15 carbon atoms which may have a substituent.

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

A heat-treated tomato product includes a heat-treated tomato containing 3-hexenol and 2-isobutylthiazole. A content of 2-isobutylthiazole in the heat-treated tomato product ranges from 2.0 to 1000 ppb, and a mass ratio of 3-hexenol to 2-isobutylthiazole in the heat-treated tomato product ranges from 1.0:1.5 to 1.0:25.2. A method for producing a heat-treated tomato product includes crushing or grinding raw material tomatoes, preparing a heat-treated tomato comprising flavor components by heating the crushed or ground tomatoes, and adjusting contents of the flavor components in the heat-treated tomato product. The flavor components include 2-isobutylthiazole and 3-hexenol. A content of 2-isobutylthiazole in the heat-treated tomato product is adjusted to be in a range of 2.0 to 1000 ppb, and a mass ratio of 3-hexenol to 2-isobutylthiazole in the heat-treated tomato product is adjusted to be in a range of 1.0:1.5 to 1.0:25.2.