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.

A flavor composition comprising at least one nucleotide derivative and/or at least one transmembrane compound that modulates, increases and/or enhances the activity of an umami receptor is provided that can be used to enhance the umami taste and/or palatability of food products. In certain, non-limiting embodiments, the flavor composition comprises at least one nucleotide derivative and/or at least one transmembrane compound, optionally at least one nucleotide, optionally at least one first amino acid, optionally at least one second amino acid.

Disclosed are embodiments of a composition including propanoic acid, a C.sub.4 acid salt, and a component selected from a C.sub.2-C.sub.5 acid ester and a C.sub.2-C.sub.5 aldehyde and combinations thereof. The composition is provided in an aqueous medium. Each of the propanoic acid and the C.sub.4 acid salt are independently present in an amount at least partially sufficient to provide to said composition a pH greater than about 4.4.

An adhesive flavor strip is provided. The adhesive flavor strip is configured to be adhered to a beverage container or an edible product. The adhesive flavor strip includes a length, a width, and a thickness; a consumer-facing surface extending along the length and the width of the flavor strip. The adhesive flavor strip has a flavor and is configured to be licked or to make contact with the mouth of the consumer while adhered to the beverage container or the edible product to provide the consumer a taste of the first flavor.

The present invention provides masking compositions that include a lower alkyl carboxylic acid, e.g. acetic acid. Also provided is a masking composition that includes (a) a lower alkyl carboxylic acid (e.g. acetic acid), a warming sensate (e.g. vanillin or vanillyl butyl ether) and/or a cooling sensate (e.g. menthol or isopulegol).

The use of cyclohexanecarboxylic acids in a consumable to provide taste specific masking effect is provided.

The use of cyclohexanecarboxylic acids in a consumable to provide taste specific masking effect is provided.

The present invention relates to a novel solid presentation form of a phenol derivative, characterized by a rounded portion and a flat portion. The compositions thus obtained have advantageous properties suitable for the storage, handling and flow of the compounds. The present invention also relates to a process for preparing these solids, and to the use thereof, in particular in the polymer and agri-food industries.

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.

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.