Flavour modifying composition comprising one or more flavour modifying compounds of Formula I, 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.

Compositions, such as consumer products and/or fragrance/flavoring compositions, that include a meta-(C1-C4 alkoxy)salicylaldehyde, such as ortho-ethylvanillin. Processes of making and using such compositions.

Compositions, such as consumer products and/or fragrance/flavoring compositions, that include a meta-(C1-C4 alkoxy)salicylaldehyde, such as ortho-ethylvanillin. Processes of making and using such compositions.

Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solution to form a solution or dispersion of the compound; and b. drying the solution or dispersion to form a solution or solid dispersion of the compound wherein the compound has an increased dissolution rate in water as compared to the compound when dissolved in water alone.

Suggested is a mixture of matter, comprising: (a) steviol glycosides, (b) starch degradation products and (c) one or more phenolic sweetness-enhancing aroma substances selected from the group formed by hesperetin, phloretin, 1-(2,4-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one, 7,3-dihydroxy-4-methoxyflavan and 5-hydroxy-4-(4-hydroxy-3-methoxyphenyl)-7-methoxy-2-chromanone. On condition that components (a+b) and (c) are present in a ratio by weight of from 1.99 to 99:1.

Novel compositions and methods for enhancing alcohol sensation as well as carbonation effect in food consumables are provided.

An emulsion composition containing menthyl ethers represented by the formula (1) or a power composition prepared by drying such an emulsion composition can provide an emulsion composition and a powder composition which can be readily incorporated in food and drink or perfumery and has a fresh and mild bitterness (a naringin-like bitterness) with slow bitterness rising;

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in the formula (1), X represents a partial structural formula (1-a) or (1-b), and R.sub.1 and R.sub.2 each represent a methyl group, an ethyl group, a propyl group or an isopropyl group.

The present disclosure relates to flavor enhancers for providing a roasted red meat flavor.

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 invention relates to providing both fermentative and biotechnological methods for producing 3,4-methylized cinnamic acids, 3,4-methylized cinnamic acid esters, 3,4-dimethoxyphenethylamine, and 4-methylized cinnamic acid amides using a 4-O-methyltransferase, optionally in combination with further enzymes, wherein the enzymes are selected by means of metabolic engineering and operation have been adapted by targeted optimization, and compositions obtained by means of the method. The invention further relates to vector systems, recombinant microorganisms or fungi, and specific nucleic acid segments and polypeptides.