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.

Proposed is the use of cinnamic acid amide derivatives of formula (I) ##STR00001##
in which R.sup.1, R.sup.2, R.sup.3 and R.sup.4, independently of one another, stand for hydrogen or a methoxy group, as a flavouring.

The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.

The present disclosure generally provides amide compounds, and the use of such compounds and related compounds as flavor modifiers. In some aspects, the disclosure provides compositions that include such amide compounds, such as compositions that include such amide compounds and one or more additional compounds, such as a sweetener, a salt, a glutamate, an arginate, a purinic ribonucleotide, and the like. In some other aspects, the disclosure provides methods of reducing or eliminating the amount of sweetener, salt, glutamate, or arginate in a food or beverage product.

Saltiness enhancers containing cyclotene as an active ingredient can effectively enhance the saltiness of a sodium chloride-containing food.

A flavor composition comprising at least one compound that modulates, increases and/or enhances the activity of a GPR120 fatty acid receptor that can be used to enhance the fatty acid taste and/or palatability of pet food products is described herein. Also disclosed herein are methods for identifying said compounds.

Mint flavor compositions comprising certain mint flavor components provide a more cost-effective alternative to naturally derived mint oils.

A cocoa composition including cocoa liquor, cocoa powder, or combinations thereof, milk solids, milk solid alternatives, or combinations thereof, a sugar substitute, and a sensory modifier and with reduced bitterness, reduced cooked milk flavor, increased cocoa flavor, and/or increased cream flavor relative to an equivalent composition without the sensory modifier is described herein. The sensory modifier may include a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.

Provided herein is a method of making a concentrated solution of (S)-1-(3-(((4-amino-2,2-dioxido-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)methyl)piperidin-1-yl)-3-methylbutan-1-one, or a salt or solvate thereof, comprising adding to an aqueous solution: a) a food grade polymer that is soluble in water at or above 0.1% by weight at 20 C. to the aqueous solution; b) a sweetener; and c) (S)-1-(3-(((4-amino-2,2-dioxido-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)methyl)piperidin-1-yl)-3-methylbutan-1-one wherein the concentration of (S)-1-(3-(((4-amino-2,2-dioxido-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)methyl)piperidin-1-yl)-3-methylbutan-1-one, or a salt or solvate thereof, is greater than or equal to 1 ppm, by weight of the total weight of the solution, at 3 C. when the pH is less than or equal to 4 or it is greater than or equal to 7 ppm, by weight of the total weight of the solution, at 25 C. when the pH is less than or equal to 4. Further provided herein are solutions and beverages prepared by the methods.

A method for preparing an aromatic pulverulent composition having a melting point Tf, comprising: i) feeding at least two pulverulent elementary solids having organoleptic properties into a mixer, whose chamber has been preheated beforehand to a temperature T lower than Tf, such solids being separately fed into the mixer; ii) mixing the pulverulent elementary solids in the mixer, in the absence of any external liquid phase, at a temperature T lower than Tf, at least one of the pulverulent elementary solids being fed into the mixer at a temperature Ti, such that the mixing occurs under isothermal conditions at a temperature set at such temperature T; and iii) recovering the aromatic pulverulent composition. This method is particularly suitable for preparing a composition essentially including a vanillin and ethylvanillin compound.