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, iniquitous 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.

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.

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.

The present invention is directed to a modular distillation system incorporating a removable capsule for containing source material for extraction. Through the action of the invention, the steam distillation process described herein produces a substantially larger amount of volatile oil than a distillation system that does not use an enclosed, modular system. The present invention provides for an apparatus that allows for greater contact between the steam and plant matter during the distillation process through the use of a closed removable capsule containing relatively small amount of plant matter. Additionally, the present invention is directed to a system that allows the generation of higher quality distillate and considerably higher quantity of volatile oil extracts by forcing the steam to evenly disperse through a removable capsule, and by preventing the condensed liquid to return back to the boiling water within the vessel.

The present invention relates to a purified product of a citrus oil, in which an oil derived from a citrus peol is used as a raw material, a content of linoleic acid is 0.015 parts by mass or less with respect to 1 part by mass of citral, or 0.063 parts by mass or less with respect to 1 part by mass of linalool, or 0.083 parts by mass or less with respect to 1 part by mass of decanal, and a content of sesquiterpene hydrocarbons is 20 mass % or less.

The present invention is directed to a modular distillation system incorporating a removable capsule for containing source material for extraction. Through the action of the invention, the steam distillation process described herein produces a substantially larger amount of volatile oil than a distillation system that does not use an enclosed, modular system. The present invention provides for an apparatus that allows for greater contact between the steam and plant matter during the distillation process through the use of a closed removable capsule containing relatively small amount of plant matter. Additionally, the present invention is directed to a system that allows the generation of higher quality distillate and considerably higher quantity of volatile oil extracts by forcing the steam to evenly disperse through a removable capsule, and by preventing the condensed liquid to return back to the boiling water within the vessel.

Use of saffron and its active ingredients, such as safranal and/or picrocrocin and/or crocin and/or derivatives thereof, for the production of an active satiation agent for the treatment of problems of overweight.

A method for extracting and concentrating the flavours of one of more foodstuffs, including the steps of (a) cooking the foodstuff or foodstuffs under vacuum for a duration of 1 to 15 hours, preferably between 1.5 and 13 hours, at a temperature of between 50 and 90 C., preferably between 70 and 88 C., more preferably between 80 and 86 C., in order to obtain an exudate of the foodstuff or foodstuffs, (b) collecting the exudate, (c) crystallising the water contained in the exudate in the form of ice by freezing the exudate, and (d) obtaining a concentrated extract of flavours from the exudate by separating the ice crystals from the remainder of the exudate, wherein step (a) of under vacuum cooking is carried out in bags of the vacuum bag type.

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.

The present invention provides a method for preparing a food fumeol, a method for preparing a food fumeol from Perilla frutescens as a raw material and application. The method for preparing a food fumeol includes: respectively preparing a single fumeol from each of n raw materials; and then, mixing at least two kinds of single fumeols to prepare the food fumeol, wherein n is a positive integer being greater than or equal to 2. According to application of the food fumeol, food is liquid smoked by using the food fumeol of the present application. The types and flavors of the food fumeol are greatly enriched, and the development of the food fumeol of different types and flavors is facilitated. A Perilla frutescens fumeol having a natural unique flavor prepared by the method for preparing the food fumeol from Perilla frutescens as the raw material contains rich flavor substances, and achieves antibacterial and antioxidant effects. By using the Perilla frutescens fumeol for liquid smoking, the smoking speed is high, the operation is convenient, and a product has intense smoking aromas, a unique natural flavor and no or few harmful substances.