This disclosure relates to flavour modification and to compounds of formula (I) ##STR00001## wherein X is (CH.sub.2).sub.m wherein m is an integer from 7 to 10, or X is C.sub.7-C.sub.10 alkenyl, and i) n is 1, R.sup.1 and R.sup.3 are hydrogen, and R.sup.2 is the residue of a proteinogenic amino acid; ii) n is 1, R.sup.2 is hydrogen, and R.sup.1 and R.sup.3 together are CH.sub.2CH.sub.2CH.sub.2; or iii) n is 2 or 3 and R.sup.1, R.sup.2 and R.sup.3 are hydrogen,
useful in modifying flavours.

The present disclosure relates to gingerdiol compounds, whether in their diol form or as a derivative, and their use to enhance the flavor of certain flavored products. In some embodiments, the flavored products have reduced amounts of salt or umami-enhancing compounds (glutamates, arginates, purinic ribonucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP)), relative to comparable flavored products that do not incorporate the gingerol compounds. In some embodiments, the flavored products contain non-animal proteins, such as plant proteins, mycoproteins, algal proteins, and the like.

Compositions containing the following components (A) and (B): (A) at least one ?-glutamyl peptide selected from the group consisting of a compound represented by the formula (I):

?-Glu-X-Gly(I) wherein X is an amino acid residue or an amino acid derivative residue, and a compound represented by the formula (II):

?-Glu-Y(II) wherein Y is an amino acid residue or an amino acid derivative residue, or a salt thereof, and (B) at least one compound selected from the group consisting of citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone, are effective for suppressing off-tastes of food and drink.

The present invention relates to a method for assessing an aroma component that can be added to a food or beverage product, and a method for preparing a flavor composition comprising adjusting a blending ratio of an aroma component on the basis of the assessing method. In the present invention, regarding two or more types of aroma components contained in a food or beverage product that are discharged from the nose via the posterior nasal cavity when consuming the food or beverage product: a change in concentration of each aroma component with respect to the number of breaths (t) during a breath cycle is measured; when an area under the curve value (C) of each number of breaths is approximated by a power function represented by an equation C=a*t.sup.b, an area under the curve value (a value) per unit amount for the first breath and a coefficient (b value) indicating a degree of attenuation of the area under the curve value are respectively calculated; and the influence on flavor of the aroma component contained in the food or beverage product is evaluated by using the magnitude relationships of the a value and the b value of the two or more types of aroma components as an index correlated with the magnitude relationship of the extent of the influence on the flavor of the food or beverage product.

Proposed are preparations, comprising special amides and menthol or menthol compounds or aromatic substances, characterized in that they have improved flavor and scent properties, and also that they allow the production of preparations, particularly emulsions with improved shelf life.

A culture product comprising a large quantity of ethyl benzoate and has a more complex and fresher fruity aroma than a chemically synthesized product. The culture product is obtained by culturing a microorganism belonging to the genus Wickerhamomyces in a milk component-containing culture medium.

Disclosed herein are compounds having structural Formula (I), or salts thereof. These compounds are useful as sweet tasting agents and/or sweetness enhancers. Also disclosed are compositions comprising the present compounds and methods of increasing the sweet taste of ingestible compositions. Furthermore, methods for preparing the compounds are also disclosed.

The present invention concerns the use of 3-(3-Hydroxy-4-methoxy-phenyl)-1-(2,4,6-trihydroxyphenyl)propan-1-one for masking, reducing or suppressing an unpleasant taste impression, preferably bitter, sour and/or astringent taste impression of unpleasant-tasting substances or mixture of substances, preferably bitter-, sour-, and/or astringent-tasting substances or mixtures of substances, and in particular the bitter taste impression of bitter-tasting substances, and/or modulating the taste impressions selected from the group consisting of cooling, umami, fruity and spicy notes of cooling-, umami-, fruity- or spicy-tasting substances or mixture of substances, and simultaneously intensifying the sweet-taste impression of sweet-tasting substances or mixtures of substances or both sweet- and bitter-tasting tasting substances or mixture of substances.

Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.

The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing the same; and methods of making the same.