A composition intended to be employed for therapeutic purposes incorporates a nicotinic compound, a sugar substitute, and a sugar alcohol syrup. Representative forms of nicotine include free base (e.g., as a mixture of nicotine and microcrystalline cellulose), a nicotine salt (e.g., as nicotine bitartrate) or nicotine polacrilex. The composition is useful for treatment of central nervous system conditions, diseases, and disorders, and as a nicotine replacement therapy.

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

The present invention relates to the use of 1,4-butanediol mono- or diesters of the formula (I) R.sup.1O(CH.sub.2).sub.4OC(?O)R.sup.2 where R.sup.1 is hydrogen or C(?O)R.sup.3; and R.sup.2 and R.sup.3 are independently C.sub.1-C.sub.2-alkyl; or of a mixture of different compounds (I) as aroma chemicals; to the use thereof for modifying and/or enhancing the aroma of a composition, to a composition comprising such 1.4-butanediol mono- and/or diesters and to a method for preparing an aromatized composition using said 1,4-butanediol mono- and/or diesters.

There is provided a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration, and further containing glutamic acid at a high concentration. There is provided such a production method comprising an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; and a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step at 56 C. or higher.

A liquid seasoning includes a seasoning liquid and ingredients, wherein the seasoning liquid and the ingredients are prepared by subjecting a raw material including at least an onion ingredient and an organic acid to a heat treatment, wherein an amount of cycloalliin in the liquid seasoning with respect to an amount of the onion ingredient swollen in the seasoning liquid is 0.30% by mass or more, and wherein pH of the seasoning liquid is 2.5 to 4.5.

An acid liquid seasoning includes at least acetic acid, an edible oil and fat, and water, and at least a part of the acid liquid seasoning includes an emulsified phase. In the acid liquid seasoning, the content of the acetic acid is 0.1% by mass or more and 3.0% by mass or less with respect to the total amount of an aqueous phase, the content of the edible oil and fat is 10% by mass or more with respect to the total amount of the acid liquid seasoning, the edible oil and fat includes unroasted sesame oil, and the ratio of the content of the unroasted sesame oil in the acid liquid seasoning to the content of the acetic acid in the aqueous phase is 0.1 or more and 10 or less.

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.

The acetic acid-containing composition contains acetic acid and one or more components selected from (A) 2-octenal, (B) (+)-rose oxide, and (C) 1,8-cineole. The acetic acid odor of an acetic acid-containing composition, such as a food or beverage product or a cleaner containing acetic acid is suppressed. A method for producing an acetic acid-containing composition includes a step of adding one or more components selected from (A) 2-octenal, (B) (+)-rose oxide, and (C) 1,8-cineole to an acetic acid-containing composition. A method for suppressing the acetic acid odor of an acetic acid-containing composition is also provided.

A co-crystal of citric acid and glycine containing citric acid and glycine in a molar ratio of 1:3 is disclosed. It was unexpectedly discovered that this co-crystal of citric acid and glycine can suitably be produced in the form of powders that exhibit very low hygroscopicity and that are capable of imparting a sour flavour that is very similar to that of citric acid. Also disclosed are processes that enable the preparation of the co-crystal in high yield.

A technique for effectively imparting initial taste type kokumi to a food or drink is provided. By using a -glutamyl peptide, such as -Glu-Val-Gly, in combination with L-tartaric acid or adipic acid, initial taste type kokumi is imparted to a food or drink.