A food/beverage article, comprising: one or more compounds represented by formula (I):

##STR00001## wherein, R.sup.1 and R.sup.3 each independently represent a hydrogen atom or a C.sub.2-6 alkenyl group, R.sup.2 and R.sup.4 each independently represent a hydrogen atom or a C.sub.1-4 alkyl group, R.sup.5 and R.sup.7 each independently represent a hydrogen atom or a hydroxyl group, R.sup.6 represents a hydrogen atom or a C.sub.2-6 alkenyl group, X represents a direct bond, —CH.sub.2—, —CH═, or —C(═O)—, and Y represents —CH.sub.2—, —CH═, or —C(═O)—, wherein the total of the concentrations of the compounds is 1 ppm or more.

The present invention relates to the field of flavor. More particularly, it concerns a flavor composition comprising 2-hydroxy-4-methoxybenzaldehyde and a flavored consumer product comprising the invention's composition. Moreover, the present invention concerns a method to confer, enhance, improve or modify the flavor properties of a flavored article and a method to reduce, limit, inhibit or suppress off-flavor in flavored article which methods comprise adding to said article an effective amount of composition as defined above.

The present invention relates to a process for preparing a mixture comprising vanillin and ethyl vanillin which process comprises the steps of (i) mixing at least vanillin powder and ethyl vanillin powder, (ii) keeping the mixture obtained in step (i) in a vessel in order to let the vanillin and ethyl vanillin agglomerate, and (iii) breaking down at least one agglomerate obtained in step (ii) into smaller particles. The present invention also relates to a powdery mixture comprising vanillin and ethyl vanillin obtained by the process according to the present invention.

The present invention relates to new classes of odorous oximes and their ketone intermediates (odorants) which are useful as fragrance or flavor materials in particular in providing cassis, catty, tropical, green, coniferous, thuya, floral and/or fruity olfactory notes to perfume, aroma or deodorizing/masking compositions.

Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solution to form a solution or dispersion of the compound; and b. drying the solution or dispersion to form a solution or solid dispersion of the compound wherein the compound has an increased dissolution rate in water as compared to the compound when dissolved in water alone.

The present invention relates to new flavour compositions, a method for producing such flavour compositions, the use of such flavour compositions for enhancing and/or imparting desired taste impressions and/or for reducing and/or masking undesired taste impressions, as well as to a product or semi-finished product comprising such a flavour composition. Furthermore, the present invention relates to the use of a sugar composition in the preparation of such a flavour composition.

Described herein is a method for preparing a dehydrated and de-alcoholized flavor composition by decreasing or removing water and ethanol from a flavor composition, the method including the steps of treating the flavor composition by a dehydration process and dealcoholization process. Also described herein are flavor compositions obtainable by this method, flavored consumer products comprising the same, and methods and uses thereof.

The present invention relates to new classes of odorous ketones (odorants) which are useful as fragrance or flavor materials in particular in providing coniferous, thuya, floral and/or fruity olfactory notes to perfume, aroma or deodorizing/masking compositions.

The present disclosure relates to gingerol compounds, whether in their diol form or as a derivative, and their use to enhance the salty taste or the umami taste of a flavored article. The disclosure also provides 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. The disclosure further provides methods of making monoacetate or diacetate derivatives of gingerol diols.

Disclosed herein are small molecule compounds that can be used to modulate flavors in foods, beverages, and other articles intended for delivery to the oral cavity. The compounds include cinnamoyl and caffeic esters as disclosed herein. Suitable foods and beverages include coffee, beers.