Disclosed is a copolymer that includes a repeat unit containing a flavorant-containing pendant and a salt-containing repeating unit. In addition, a comestible, a smoking composition, a smoking article, a smokeless tobacco composition and a heatable or combustible product are provided which incorporate one or more of the flavorant-containing copolymer.

Disclosed is a copolymer that includes a repeat unit containing a flavorant-containing pendant and a salt-containing repeating unit. In addition, a comestible, a smoking composition, a smoking article, a smokeless tobacco composition and a heatable or combustible product are provided which incorporate one or more of the flavorant-containing copolymer.

The present disclosure relates to flavor enhancers for providing a fat-type flavor.

Provided herein is a method of preparing a palatability enhancer for a food composition comprising: a) combining an animal fat, one or more edible agents, an alkaline agent and water at a temperature of up to 45 C. to form a mixture, wherein the edible agents are selected from amino acids, sugars, vitamins, flavorants and flavor precursors, b) heating the mixture to a temperature of 96 C. to 99 C. for at least 35 minutes, and c) obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least about 80 wt %, and wherein the method is conducted under ambient pressure. Further provided is a method of enhancing the palatablity of a food composition and a method of reducing the odor of animal fat.

The conversion of nootkatol to nootkatene in a terpene blend is intentionally caused by adding a catalytically effective amount of at least one compound that catalyzes the reaction of nootkatol to nootkatene to the terpene blend containing nootkatol. Methods of preparing terpene blends, terpene blends, flavour compositions containing the terpene blends, beverages and foodstuffs containing the flavour compositions, fragrance compositions containing the terpene blends, and fragranced products containing the fragrance composition are also disclosed.

A method for increasing the yield of Amadori rearrangement products (ARP) based on a mechanism in which addition of tea polyphenols to deoxyosones inhibits degradation of the ARP. The method includes the following steps: dissolving and mixing amino acid, sugar and tea polyphenol in water, and adjusting a pH value; placing the obtained mixed solution in a reaction flask, and heating the mixed solution at a constant temperature in a water bath to obtain a reaction solution; and performing vacuum decompression dehydration reaction at a constant temperature; after the reaction is completed, using an ice bath to terminate the reaction to obtain a solid reactant, and redissolving the solid reactant in water to obtain an ARP solution. This method promotes the formation of ARP and inhibits degradation of ARP, so that ARP is accumulated and enriched in a large amount (80% and above yield).

Provided herein is a method of preparing a palatability enhancer for a food composition comprising combining an animal fat source and one or more agents in an aqueous solution to form a mixture, wherein said agents are selected from amino acids, sugars, vitamins, vegetable oils, flavorants and flavour precursors, heating the mixture at a pressure of 110 kPa to 800 kPa, obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least 80 wt %. Further provided is a method of enhancing the palatablity of a food composition.

Disclosed is a copolymer that includes a repeat unit containing a flavorant-containing pendant and a salt-containing repeating unit. In addition, a comestible, a smoking composition, a smoking article, a smokeless tobacco composition and a heatable or combustible product are provided which incorporate one or more of the flavorant-containing copolymer.

The present invention relates to a method for releasing an unsaturated aldehyde or ketone represented by the general formula (2) by irradiating the compound represented by the general formula (1) with light, in which the compound represented by the general formula (1) is used as a flavor or fragrance precursor: ##STR00001##

The present invention relates to the use of a special class of oligosaccharides, herein called iso-oligosaccharides, for flavour generation during thermal processing of food. The invention also relates to the use of such oligosaccharides in the form of individual compounds, or as mixtures thereof, or in the form of ingredients comprising the individual compounds or mixtures thereof, or as enzymatic or fermented preparations containing the individual compounds or mixtures thereof.