The present disclosure is directed to the synthesis and application of undecavertol derivatives having unique and desired flavor and/or fragrant characteristics. The compounds of the present disclosure can be employed alone or incorporated as fragrance or flavor ingredients in fragrance or flavor compositions. The present disclosure is also directed to consumer products comprising such derivatives and/or fragrance or flavor compositions.

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

The present invention relates to the use of an unsaturated linear C.sub.16-24-monocarboxylic acid having at least one triple bond, or an ester or salt thereof, as a flavor, in particular for conferring kokumi flavor to foodstuffs.

A fragrance mixture and its applications, in particular perfume oils, cosmetic agents, application agents or washing and cleaning agents, containing a sensory effective amount of (i) (E)-2-methyl-but-2-endicarboxylic acid diethyl ester, (ii) (Z)-2-methyl-but-2-endicarboxylic acid diethyl ester or (iii) 2-methylenebutanedicarboxylic acid diethyl ester and mixtures thereof and analogous esters derived from these compounds and mixtures.

Compositions containing the following components (A) and (B): (A) at least one ?-glutamyl peptide selected from the group consisting of a compound represented by the formula (I):

?-Glu-X-Gly(I) wherein X is an amino acid residue or an amino acid derivative residue, and a compound represented by the formula (II):

?-Glu-Y(II) wherein Y is an amino acid residue or an amino acid derivative residue, or a salt thereof, and (B) at least one compound selected from the group consisting of citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone, are effective for suppressing off-tastes of food and drink.

The present invention is on the field of antimicrobial active substances. In addition to novel uses of distinct antimicrobial mixtures according to the invention, the present invention also relates to preparations containing such mixtures, particularly preparations serving for nutrition or pleasure or pharmaceutical preparations, as well as methods for preparing such preparations and methods for antimicrobial treatment of preparations serving for nutrition or pleasure or pharmaceutical preparations.

Suggested are preparations, comprising or consisting of (a) dehydroabietic acid, a salt of dehydroabietic acid and/or an extract containing dehydroabietic acid, and (b1) at least one sweetener that is different from saccharose and/or (b2) at least one flavonoid and/or (b3) at least one inorganic salt or mineral substance used in foods and/or (b4) at least one alkaloid present in foods and/or (b5) at least one terpene present in foods.

Cocoa products having a fruity flavor comprising an increased amount of a fruity aroma compounds are disclosed. The cocoa products are produced by a method comprising mixing cocoa nibs, de-shelled cocoa beans, or a combination thereof with an acid and water and roasting the acidified nibs, the acidified de-shelled cocoa beans, or the combination thereof.

The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or reducing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes, their use in specific preparations as well as novel preparations and methods of producing such preparations. Additionally, herein described are methods for decreasing, avoiding or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or for decreasing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes.

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.