Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Fragrance compounds having a unique chemical structure are provided, including 2-methoxy-2-methylheptane and derivatives thereof. The fragrance compounds can have fruity, radish, and/or herbaceous odor notes with a strong top note. The fragrance compounds can be used alone or incorporated into a fragrance composition and/or consumer product to modify or enhance the odor of the fragrance composition and/or consumer product.

A gummy composition including a set emulsification of an oil phase and a water phase, and a water-soluble active ingredient. A method including administering a gummy composition including a set emulsification of an oil phase and a water phase, and a water-soluble active ingredient.

The invention relates to terpene-derived acids and esters thereof as well as to processes for synthesizing them.

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.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the umami taste of monosodium glutamate) or sweet taste modifiers,savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

An object of the present invention is to improve flavor while masking various off-flavors in foods. (1) A masking flavorant containing: isovaleric acid and/or phenethyl alcohol; and lactones, and having a weight ratio (lactones)/(isovaleric acid and phenethyl alcohol) of 0.1 or more and 1000 or less. (2) The masking flavorant according to (1), in which at least one selected from the group consisting of the isovaleric acid, the phenethyl alcohol, and the lactones is a microbial fermentation product by (A) yeast and/or koji mold, or (B) yeast and/or koji mold and lactic acid bacteria. (3) A food containing the masking flavorant described in (1) or (2) and having a content of the lactones of 1 ppb or more on a weight basis. (4) The food according to (3), which is free of an animal-derived raw material.

The present disclosure relates generally to glycerophosphate salts for use in multiple consumable products including food, beverages and supplements, to provide improved taste and mouthfeel characteristics to the consumable products. The present disclosure also relates to methods of utilizing various salts of glycerophosphate in a variety of consumable products including foods, beverages, pharmaceutical and nutraceutical formulations incorporating salts, such as potassium chloride or potassium citrate, wherein incorporation of the glycerophosphates improve the taste and palatability profiles of the consumable products.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.