Described herein is a positron emission tomography (PET) detector array that has a plurality of detector elements, with each detector element mounted on a resilient, rigid support surface. A detector element movement system is connected to each rigid support surface, so that each detector element can be moved independently. This allows for the relative position of the individual detectors to be changed during imaging so that the imaging window can be increased or decreased during imaging, thereby allowing for improved, better resolution imaging of smaller volumes if desired.

The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

A flavor-enhanced beverage includes an added amount of pyroglutamic acid or a salt thereof. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, monosodium L-pyroglutamate, monosodium D-pyroglutamate, or a mixture thereof. Both ready-to-drink beverages (such as fruit juices, vegetable juices, coffee, tea, carbonated soft drinks, energy drinks, sports drinks, dairy, and low calorie drinks) as well as concentrated beverages used for the preparation of ready-to-drink beverages benefit from the addition of the pyroglutamic acid. The addition to a beverage product may be in an amount of up to about 3,000 ppm of pyroglutamic acid or a salt thereof, in concentrates, or up to about 300 ppm in ready-to-drink beverages.

This invention relates to alkyl 5-acyloxydecanoate having formula (1) as follows: ##STR00001##
wherein R.sub.1 denotes a hydrogen atom or an alkyl group having one to four carbon atoms, R.sub.2 denotes an alkyl group having one to four carbon atoms, with the proviso that the case where R.sub.1 is a methyl group and R.sub.2 is a methyl group or an ethyl group is excluded, which is capable of giving to food products or the like a characteristic flavor, or a sensory impression, of milk, fat or cream, and to the use of the same in flavoring compositions.

The invention provides a method for enhancing flavour profile of beverages comprising increasing perceptibility of sweetness, increasing acidity, and decreasing astringent taste in beverages, increasing perceptibility of floral and spice notes by adding an effective flavour enhancing amount of water-soluble Palm Fruit Bioactive complex (wsPFBc/OPP) or their extracts into a beverage is disclosed a composition comprising a beverage and oil palm phenolics (OPP) or their extracts such that the OPP or their extracts modify or alter the fragrance and flavour of the beverage.

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.3% by weight of the flavorant present in a flavored coffee brew. The flavor perception of the coffee brew containing reduced amount of flavorant is equivalent to that of the original coffee brew containing regular amount of flavorant.

A beverage brewing product for brewing a sweetened beverage is disclosed which produces a sweetened beverage solution that can be mixed with a diluting liquid and which comprises at least one water permeable sieve wherein beverage material and granulated sweetener are contained. The beverage material and sweetener are brewed and dissolved during steeping in hot water to produce a sweetened beverage solution. The beverage solution, if concentrated, is then mixed with a proportioned amount of diluting liquid to make a consistently sweet beverage. This beverage brewing product may be used to produce a variety of consistently sweetened beverages, including tea, coffee, lemonade, and other sweetened beverages.

A plant based allergen-free coffee creamer or whitener composition is described that includes components such as a) water; b) at least one sugar ingredient; c) at least one vegetal oil; d) acacia gum; e) xanthan gum, Tragacanth or gellan; and f) optionally a flavor modification agent and/or optionally a cereal component, wherein the composition is substantially free of sunflower lecithin and of nut component(s) and the components equal 100% by weight.

A cooling agent composition includes a methyl menthol derivative represented by the following general formula (1). In the formula (1), a symbol * indicates an asymmetric carbon atom, X represents a hydrogen atom or a substituent, and Y represents an aryl group having 6 to 20 carbon atoms which may have a substituent. ##STR00001##

A coffee composition or creamer composition comprising: a) instant coffee and/or a creamer; and b) confectionery particle comprising a chocolate and having a size of at least 1 mm.