Described herein are processes of preparing gingerol compounds, whether in their diol form or as a derivative, and methods of using gingerol compounds to enhance the salty taste or the umami taste of a flavored article. Also described herein are compositions and flavored products containing such compounds. 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.

A sulfurol-containing, taste-improving agent that can provide a good meaty flavor while suppressing any off-flavors derived from sulfurol. The taste-improving agent includes sulfurol and hydroxymethylfurfural and having a mass ratio of the hydroxymethylfurfural to the sulfurol of 0.03 or more and 12.00 or less.

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.

A method of applying a desired aroma locally and in high doses as a result of application of high aroma inputs and inputs where aroma loss is not desired, onto surfaces of food products. As all surfaces of particulates are mixed and coated with decor food products, contact with air is stopped fully and aroma loss and oxidization are prevented.

The present invention relates to a technique for masking unpleasant odor (off- flavor) generated from a food or beverage. One embodiment of the present invention provides an unpleasant odor (off-flavor) suppressing agent, a fragrance composition, a food or beverage in which an unpleasant odor (off-flavor) is masked, a production method of the food or beverage, and a method for masking an unpleasant odor (off-flavor). The present invention makes it possible to suppress an unpleasant odor (off-flavor) of a food or beverage by using, as active ingredient, one or more selected from the group consisting of oleic acid, -damascenone, 4-methyl-2-phenyl-2-pentenal, menthyl 3-hydroxybutyrate, dimethyl benzyl carbinyl butyrate and methyl 4-tert-butyl phenylacetate.

Disclosed herein are compounds and methods useful for improving the flavor and suppressing bitter sensations is a variety of food products, including cereals and grains such as wheat.

A flavor composition is provided. The composition includes a dihydrochalcone selected from the group consisting of hesperetin dihydrochalcone, hesperetin dihydrochalcone 4-beta-D-glucoside, and combinations thereof, and an aroma ingredient selected from the group consisting of furonol, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin, benzaldehyde, and combinations thereof.

The present disclosure relates to flavor compositions and pet food products for preventing and/or treating chronic kidney disease (CKD) and/or urinary tract disease in an animal. In certain embodiments, the flavor compositions and pet food products have enhanced palatability.

A flavor composition is provided. The composition includes a dihydrochalcone selected from the group consisting of hesperetin dihydrochalcone, hesperetin dihydrochalcone 4-beta-D-glucoside, and combinations thereof, and an aroma ingredient selected from the group consisting of furonol, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin, benzaldehyde, and combinations thereof.

An agent containing at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide is effective for masking an unpleasant smell and for making oral products in which an unpleasant smell is masked.