Provided is a culture product having a mild rose aroma and suitable for imparting the rose aroma to a cosmetic product, a food or a drink, a pharmaceutical product, and the like. A culture product, which is obtained by fermenting a lactic acid bacterium culture product in a medium containing a milk component with Kluyveromyces marxianus, and comprises isoamyl alcohol in an amount of 0.3 to 5 parts by mass with respect to 1 part by mass of phenylethyl acetate.

Disclosed herein are compounds having structural Formula (I), or salts thereof. These compounds are useful as sweet tasting agents and/or sweetness enhancers. Also disclosed are compositions comprising the present compounds and methods of increasing the sweet taste of ingestible compositions. Furthermore, methods for preparing the compounds are also disclosed.

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.

A cooling agent composition contains a 2,2,6-trimethylcyclohexanecarboxylic acid derivative represented by the following general formula (1). The symbol * represents an asymmetric carbon atom. X represents NH, N(ZAr.sup.2), O or S, Z represents a single bond or an alkylene group having 1 to 3 carbon atoms which may have a substituent, Ar.sup.2 represents an aryl group having 6 to 20 carbon atoms which may have a substituent or an aromatic heterocyclic group having 2 to 15 carbon atoms which may have a substituent. Y each independently represents a methylene group which may have a substituent, and n represents an integer of 0 to 3. Ar.sup.1 represents an aryl group having 6 to 20 carbon atoms which may have a substituent or an aromatic heterocyclic group having 2 to 15 carbon atoms which may have a substituent. ##STR00001##

Disclosed herein are compounds having structural Formula (I), or salts thereof. These compounds are useful as sweet tasting agents and/or sweetness enhancers. Also disclosed are compositions comprising the present compounds and methods of increasing the sweet taste of ingestible compositions. Furthermore, methods for preparing the compounds are also disclosed.

Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.

The present invention relates to the use of a compound according to formula (I) ##STR00001## in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R.sup.1 to R.sup.4, when taken independently from each other, represents a hydrogen atom or represents a R.sup.5 or OR.sup.5 group, R.sup.5 representing a C.sub.1 to C.sub.5, or even a C.sub.1 to C.sub.3, alkyl group; and optionally one of the groups R.sub.1 to R.sub.4 represents —OH; and/or when R.sub.1 and R.sub.2 are taken together, and/or R.sub.3 and R.sub.4 are taken together, represent a OCH.sub.2O group, provided said groups taken together are adjacent substituents of the phenyl group;
as an ingredient in combination with other ingredients to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

Mouth-coating feel enhancers containing a heated substance of the following (A) and/or a heated substance of the following (B), or at least one compound selected from compound group (C) described in the present specification: (A) (A1) a compound represented by the formula (I):

##STR00001##

wherein each symbol is as defined in the present specification, and (A2) at least one selected from the group consisting of an aliphatic aldehyde having 3 to 14 carbon atoms, an aromatic aldehyde having 7 to 12 carbon atoms, an aliphatic alcohol having 3 to 12 carbon atoms, and a substance that produces at least one of these compounds by heating (B) at least one compound selected from the group consisting of β-caryophyllene and a β-caryophyllene analogous compound are effective as mouth-coating feel enhancers and coffee-roasting sensation enhancers.

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

The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing the same; and methods of making the same.