An edible composition, an aerosol composition, a flavor composition, a fragrance composition, or an inhalable composition includes an ester compound such as methyl senecioate, ethyl senecioate, isopropyl senecioate, n-propyl senecioate, n-butyl senecioate, isoamyl senecioate, n-hexyl senecioate, or a combination of any two or more thereof.

The present invention relates to the use of specific organic compounds as flavor and fragrance material. Furthermore the invention relates to new specific organic compounds, as well as to flavor and fragrance formulations comprising at least one of the specific organic compounds.

The present invention relates to new classes of odorous alcohols (odorants) derived from 2,3-dimethylbutene which are useful as fragrance or flavor materials in particular in providing natural piney olfactory notes with a complex profile to perfume, aroma or deodorizing/masking compositions.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

An object is to develop a novel bitter taste masking agent for potassium chloride, and a method of production comprising the masking agent, and the like. Provided is a bitter taste masking agent for potassium chloride comprising Peru balsam essential oil as an active component. Here, it is preferable that the bitter taste masking agent further comprises at least one or more selected from the group consisting of arginine, glutamic acid, lysine and citrulline. In addition, it is also preferable that the bitter taste masking agent further comprises at least one or more selected from the group consisting of acetoin, diacetyl and 2,3-pentanedione.

A method of improving taste and/or off-taste of a food, beverage, confection, or concentrate composition includes a step of providing a food, beverage, confection, or concentrate composition that includes two or more of: a sour additive; a bitter additive; and a sweetener. The method also includes a step of adding 1,3-propanediol to the food, beverage, confection, or concentrate composition to form a tasteful composition, whereby said tasteful composition has improved taste and/or off-taste as compared to a food, beverage, confection, or concentrate composition that does not include 1,3-propanediol.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.