The present description relates to heptane obtained from a plant source, wherein the plant source comprises Commiphora wildii. Uses of said heptane in perfumery, cosmetics and food flavoring are also described.

The present invention relates to a composition comprising an antioxidant system, in particular for use as a food composition. In a first aspect the invention provides a composition comprising an antioxidant system obtainable by an extraction method comprising the steps of i) contacting an apolar extractant with a combination of plant powders to prepare an extract, wherein the combination of plant powders comprises: (1) ginger powder having a particle size of less than 800 m, (2) sage powder having a particle size of less than 500 m, (3) rosemary powder having a particle size of less than 500 m, wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G:S:R=1 to 4:1 to 3:1 to 3; and ii) optionally separating the extract from at least part of the residue of the plant powders.

The present invention relates to natural aqueous essence compositions comprised of flavor and aroma constituents from hops. The invention also relates to methods for adding flavor and aroma to beers, ciders, meads, or other fermented beverages, as well as other alcoholic and non-alcoholic beverages such as seltzers, flavored waters, and teas where a hop-derived flavor and aroma is desired. The aqueous essence compositions are comprised of compounds that are naturally present in hops or in beer and/or result from processes that occur during brewing or in the aqueous processing of hop cones, hop pellets, or other solids separated from the hop plant (Humulus lupulus). The present invention also relates to the process by which aroma and flavor components are released and isolated from hops in a process that involves steam stripping, concentration, and collection of valuable aroma- and flavor-active hop constituents.

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.

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.

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.

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.

A Lucuma nervosa essence, a Lucuma nervosa aroma enhancer, a preparation method and applications thereof are disclosed. The Lucuma nervosa aroma enhancer includes methyl 3,7-dimethyl-6-octenoate and/or 3-(methylthio)propyl butyrate. A mass percentage of the Lucuma nervosa aroma enhancer in a Lucuma nervosa essence is 0.08%-1.1%, the Lucuma nervosa essence includes a substrate and the Lucuma nervosa aroma enhancer. The preparation method of the Lucuma nervosa essence includes mixing the components of the Lucuma nervosa essence. The Lucuma nervosa essence can be applied in preparing a food and/or a flavoring with a Lucuma nervosa flavor. When the Lucuma nervosa aroma enhancer provided by the present invention is used in combination with a Lucuma nervosa extract, or mixed with a composition in conjunction with other essence raw materials, the prepared Lucuma nervosa essence has full fruity aroma and strong sulfide aroma, thus effectively improving the aroma and taste of final products.

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.

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.