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.

An olfactory system is provided. The olfactory system includes an olfactory device having a processing unit, a water reservoir, and a heating element. The system also includes an olfactory medium inserted within the olfactory device and located in a path of fluid flow from the water reservoir and out a nozzle of the olfactory device. The system further includes an olfactory receptacle. In operation, the olfactory device is controlled by the processing unit to heat water from the water reservoir and dispenses the hot water through the olfactory medium and out of a nozzle to create a hot olfactory liquid that is received in the olfactory receptacle to produce olfactory steam providing aroma to a dwelling.

There is provided a water-soluble additive composition including a cyclic carboxylic acid, the water-soluble additive composition satisfying at least one of the following Conditions 1 to 4: (Condition 1) component (A) the cyclic carboxylic acid, which is other than the following component (B1), and component (B1) one or more selected from the group consisting of gallic acid and an ester thereof are included; (Condition 2) the total content of Na+ and NH4+ is equal to or more than 100 ppm and equal to or less than 5000 ppm with respect to the cyclic carboxylic acid; (Condition 3) the total inorganic ion content (excluding hydrogen ions and hydroxyl group ions) is equal to or more than 300 ppm and equal to or less than 5000 ppm with respect to the cyclic carboxylic acid; and (Condition 4) component (A) the cyclic carboxylic acid, which is other than the following component (B2), and component (B2) an amino acid are included.

Provided are: a method for covering up (masking) a component with an offensive taste or odor without affecting the flavor of a food or beverage; a flavor composition; and a food and beverage. Masking of a component with an offensive taste or odor generated from an unsaturated fatty acid using a specific flavor component without impairing the flavor of a food or beverage.

The present invention provides an oil-and-fat feel enhancer for foods and beverages containing fats and oils, which contains at least one selected from the group consisting of 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine, and 4-ethylguaiacol as an active ingredient, and is widely utilizable and easily produced.

An object is to develop a novel bitter taste masking agent for potassium chloride, and a method of production comprising the masking agent, and the like. Provided is a bitter taste masking agent for potassium chloride comprising Peru balsam essential oil as an active component. Here, it is preferable that the bitter taste masking agent further comprises at least one or more selected from the group consisting of arginine, glutamic acid, lysine and citrulline. In addition, it is also preferable that the bitter taste masking agent further comprises at least one or more selected from the group consisting of acetoin, diacetyl and 2,3-pentanedione.

Provided is a masking agent for an off-flavor of plant-based protein ingredient, the masking agent containing phenylacetaldehyde and/or 4-hydroxyphenylacetaldehyde.

A flavor composition is provided. The composition includes aromadendrin 3-acetate; and at least one sweetness modifier selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcones, sweet proteins and combinations thereof.

The present invention provides a technique for improving a flavor of food. This technique improves a flavor of food, using a yeast-fermented product of a plant belonging to the family Solanaceae, such as tomato.

The use of compounds according to formula (I) ##STR00001##
and with X, Y=NH or O, wherein at least X or Y is NH,
in the form of any one of its stereoisomers or a mixture thereof, wherein
is indicating a carbon-carbon single or double bond, and wherein one carbon-carbon double bond is present either at C2 or C3,
the wavy bond is indicating an unspecified configuration of the adjacent double bond, as umami tastant.