The present invention relates, at least in part, to compounds and compositions that can be used to mask, block, or reduce the bitter taste present in various orally consumable products. The present invention also relates to methods of using bitterness blocking compounds and compositions to mask the bitterness of various orally consumable products, hence making such orally consumable products more palatable. The present invention further relates to an orally consumable product with reduced bitterness.

A compound represented by the following formula (1): ##STR00001## wherein, R.sub.1 is a linear or branched alkyl group having 1 to 3 carbon atoms or a hydroxyl group; and R.sub.2 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group. The present invention can provide a means highly effective in contributing to savory roasting flavor and capable of imparting fragrance with natural feeling.

The present invention relates to a black tea product comprising a preservative composition, wherein the black tea product is a ready-to-drink beverage or a beverage concentrate, wherein the preservative composition comprises at least 3 compounds selected from: hexanal, E-2-hexenal, E-2-hexenol, E-linalool oxide, methanol and methyl salicylate.

The present invention addresses the problem of creating an effective means for preventing the coagulation of a plant milk under high temperature conditions. To solve this problem, a plant milk is treated with a protein deamidase to thereby prevent the coagulation of the plant milk in the case of adding to a hot liquid beverage, a hot liquid food, etc.

Sweetener compositions comprising a flavor/taste modifying agent; and a high intensity sweetner (HIS) are discosed. The flavor/taste modifying agent is present at an amount sufficient to enhance a flavor and/or taste profile of the HIS in the sweetener composition.

The present invention relates to a tea beverage that contains (a) an amount of a natural sugar corresponding to a sweetness intensity X1, (b) an amount of a high-sweetness sweetener corresponding to a sweetness intensity X2, (c) less than 50 mg of sodium per 100 ml of said tea beverage, and (d) 0.1-32 mg of potassium per 100 ml and/or 0.1-32 mg of calcium per 100 ml of said tea beverage. The high-sweetness sweetener includes at least one high-sweetness sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, a Siraitia grosvenorii extract, mogroside V, and thaumatin. The tea beverage satisfies 0.1<(X1+X2)≤20.

The present invention relates to a composition and a product which are used when cooking food containing carbohydrates and proteins as main ingredients, when cooling processed food such as ramen, when preparing vegetable protein food such as tofu, or when administering alcoholic beverages, coffee, tea, beverages and the like, so as to increase the elasticity, texture or taste of prepared or cooked food, thereby improving the flavor thereof.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

The present disclosure relates to making a new kind of honey by adding well-dried acacia flowers to acacia honey and packaging the obtained product in single-serving stick-type individual packs to allow acacia honey flower tea to be consumed. Also, the present disclosure relates to mixing fine powder obtained by crushing well-dried flowers well with honey in an appropriate combination and packaging the obtained product in single-serving individual packs or containers. Also, the present disclosure relates to mixing honey and well-dried fruit powder well in an appropriate ratio and additionally adding dried fruit slices or whole small dried fruit. In addition, the present disclosure relates to pickling fresh flowers in honey so that, due to physical and chemical changes to the honey, more beneficial ingredients can be consumed as compared to when the honey is consumed alone.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.