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.

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.

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.

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.

Flavour modifying composition comprising one or more specific flavour modifying compounds, product comprising said flavour modifying composition, use of said flavour modifying composition for modifying taste perception in foodstuffs and beverages and method of improving taste perception in a foodstuff or beverage comprising adding said flavour modifying composition to said foodstuff or beverage.

A composition containing at least one isomeric alkadienal or at least one isomeric alkadienenitrile in an amount effective to impart a fragrance or flavor to the composition. A fragrance or flavor composition containing at least one isomeric alkadienal or at least one isomeric alkadienenitrile in an amount effective to impart a fragrance or flavor to the composition. A consumer product containing the fragrance or flavor composition having at least one isomeric alkadienal or at least one isomeric alkadienenitrile in an amount effective to impart a fragrance or flavor to the composition. A method of imparting a fragrance or flavor to a consumer product by adding to the consumer product a fragrance or flavor composition containing at least one isomeric alkadienal or at least one isomeric alkadienenitrile in an amount effective to impart a fragrance or flavor to the consumer product.

An object of the present invention is to provide a novel salty taste-enhancing agent and production method therefor, and salty taste-enhancing method for a food and beverage. As means for achieving such object, provided is a salty taste-enhancing agent.

The present disclosure relates to a novel flavoring agent, a flavoring agent composition, and an article including the same, and more particularly, to a flavoring agent as a compound that includes a moiety derived from a sugar compound and a moiety derived from a flavoring compound in a basic backbone and is pyrolyzed into a lactone compound, a sugar compound, and a flavoring compound upon pyrolysis, and a composition and an article including the same.

The present disclosure provides fragrance and flavor compositions as well as products incorporating such compositions. The disclosed compositions can include (6Z)-non-6-enenitrile of formula (I) and one or more additional fragrance and/or flavor components. The fragrance and flavor compositions of the present disclosure can have appealing, fresh, natural cucumber, melon, and/or violet profiles. ##STR00001##

Physiological cooling compounds of the structure:

##STR00001##

where R.sub.1 is p-menthyl or 2,3,4-trimethylpent-3-yl group and R.sub.2-R.sub.8 are hydrogen or alkyl groups. The combination of R.sub.2-R.sub.8 is such that the N-alkyl group is a branched C.sub.5 alkyl or branched or linear C.sub.6-C.sub.8 alkyl group. The new carboxamides are valuable sensory ingredients which provide long-lasting cooling sensation and freshness in personal care, oral care, cosmetic products, pharmaceutical preparations, confectionary, food and beverages.