The present invention relates to a technique for masking unpleasant odor (off- flavor) generated from a food or beverage. One embodiment of the present invention provides an unpleasant odor (off-flavor) suppressing agent, a fragrance composition, a food or beverage in which an unpleasant odor (off-flavor) is masked, a production method of the food or beverage, and a method for masking an unpleasant odor (off-flavor). The present invention makes it possible to suppress an unpleasant odor (off-flavor) of a food or beverage by using, as active ingredient, one or more selected from the group consisting of oleic acid, -damascenone, 4-methyl-2-phenyl-2-pentenal, menthyl 3-hydroxybutyrate, dimethyl benzyl carbinyl butyrate and methyl 4-tert-butyl phenylacetate.

The present disclosure concerns a flavored porous material as well as a flavored beverage obtained from using such flavored porous material. The flavored porous material can be obtained from contacting a flavored solution (which can be obtained from fermentation) with the porous material. The flavored beverage can be obtained from contacting the flavored porous material with an untreated beverage.

A method of improving flavor of a combination of a composition for increasing circulating ketone levels is disclosed. A composition containing (D)--hydroxybutyric acid (D-BHB), (D)--hydroxyvaleric acid (D-BHV), and (D)-1,3 butanediol (D-1,3BD) is disclosed. Exemplary compositions may be incorporated into food, supplement, and beverage products.

The present disclosure relates generally to flavoring compositions having a roast aroma profile and their use in flavored consumer products. In certain aspects, the disclosure also provides methods for the preparation of such flavoring compositions.

A solid oral composition, including: (A) 0.00005 mass ppm to 40 mass ppm of a branched fatty acid, (B) pyrazines, and (C) 4-vinylguaiacol. A mass ratio of the component (B) to the component (A), [(B)/(A)], is 0.015 or more. a mass ratio of the component (B) to a total amount of the component (A) and the component (C), [(B)/[(A)+(C)]], is 0.01 or more. The branched fatty acid may be isobutyric acid, 2-methylbutyric acid, or isovaleric acid.