To provide an agent and a method for enhancing carbonation sensation whereby a natural carbonation sensation alone can be enhanced without imparting unnecessary smell or undesired tasted to foods and beverages having carbonate stimulation.

A carbonation sensation enhancing agent for foods and beverages having carbonate stimulation said carbonation sensation enhancing agent comprising polygodial as an active ingredient and being characterized by further comprising spilanthol in combination with polygodial.

Mint flavor compositions comprising certain mint flavor components provide a more cost-effective alternative to naturally derived mint oils.

The present invention relates generally to the field of food. In particular, the present invention proposes a floral water. One embodiment of the present invention relates to a floral water from coffee flowers. The floral water is obtainable by a process comprising steam distillation of coffee flowers. For example, the floral water may be used as food flavoring ingredient. Some embodiments of the present invention relate to confectionary products flavored with floral water from coffee flowers.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

A Stevia extract comprises one or more Stevia-derived non-steviol glycoside substances and/or one or more non-volatile non-steviol glycoside substances. The Stevia extract may be used as a sweetener or a flavorant in an orally consumable product.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

Described herein is a method for preparing a dehydrated and de-alcoholized flavor composition by decreasing or removing water and ethanol from a flavor composition, the method including the steps of treating the flavor composition by a dehydration process and dealcoholization process. Also described herein are flavor compositions obtainable by this method, flavored consumer products comprising the same, and methods and uses thereof.

To provide an agent and a method for enhancing carbonation sensation whereby a natural carbonation sensation alone can be enhanced without imparting unnecessary smell or undesired tasted to foods and beverages having carbonate stimulation.

A carbonation sensation enhancing agent for foods and beverages having carbonate stimulation said carbonation sensation enhancing agent comprising polygodial as an active ingredient and being characterized by further comprising spilanthol in combination with polygodial.

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.

A new and distinct variety of Mentha canadensis, ‘Umpqua’ is characterized by its unique oil flavor profile providing for a distinct long-lasting mouth cooling sensation. The new varietal offers an oil with a very clean, fresh mouthfeel and intense nasal properties with strong cooling characteristic sensations that increase as it is experienced. ‘Umpqua’ also has strong disease resistance and can grow in areas typically infected by mint diseases.