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.

Disclosed are embodiments of a composition including propanoic acid, a C.sub.4 acid salt, and a component selected from a C.sub.2-C.sub.5 acid ester and a C.sub.2-C.sub.8 aldehyde and combinations thereof. The composition is provided in an aqueous medium. Each of the propanoic acid and the C.sub.4 acid salt are independently present in an amount at least partially sufficient to provide to said composition a pH greater than about 4.4.

This disclosure relates to flavour modification and to compounds of formula (I) or edible salts thereof,

##STR00001## wherein R.sup.1 is selected from C.sub.6-C.sub.20 alkyl, and C.sub.9-C.sub.25 alkenyl, and i) R.sup.3 and R.sup.4 are hydrogen and R.sup.2 the residue of a proteinogenic amino acid; ii) R.sup.2 and R.sup.3 are methyl and R.sup.4 is hydrogen; or R.sup.4 is hydrogen and R.sup.2 and R.sup.3 form together with the carbon atom to which they are attached cyclopropyl; iii) R.sup.2 is hydrogen, and R.sup.3 and R.sup.4 together are —CH.sub.2—CH.sub.2—CH.sub.2—

useful in modifying flavours.

Physiological cooling compounds of the structure: ##STR00001##
where R.sub.1 is p-menthyl or 2,3,4-trimethylpent-3-yl group and R.sub.2-R.sub.8 are hydrogen or alkyl groups. The combination of R.sub.2-R.sub.8 is such that the N-alkyl group is a branched C.sub.5 alkyl or branched or linear C.sub.6-C.sub.8 alkyl group. The new carboxamides are valuable sensory ingredients which provide long-lasting cooling sensation and freshness in personal care, oral care, cosmetic products, pharmaceutical preparations, confectionary, food and beverages.

The present invention relates to: a novel dienal compound which has an aromatic odor useful for use as a compound flavor raw material or the like; and a flavor composition containing the dienal compound. The dienal compound according to the present invention is characterized by being represented by general formula (1):

##STR00001##

(wherein R represents an alkyl group having 8 to 10 carbon atoms; and a wavy line represents a cis form, a trans form, or a mixture of a cis form and a trans form).

The present invention relates to a new bio-sourced vanillin and/or ethylvanillin, containing specific impurities. The invention further relates to a process for their preparations and the use of such compounds.

Compounds of formula (I) and novel uses of compounds of formula (I), such as for flavour compositions. New preparations and new methods using compounds of formula (I).

Described herein is a composition for conferring, enhancing, or imparting a vanilla note, the composition including 2-hydroxy-4-methoxybenzaldehyde and vanillin imparted compound selected from the group of 3-methoxy-4-hydroxybenzaldehyde or 4-hydroxy-3-ethoxybenzaldehyde. Also described herein is a perfumed or flavored consumer product including this composition. Moreover, described are an extract including at least 10% of 2-hydroxy-4-methoxybenzaldehyde, and a method to improve, enhance, or modify the vanilla flavour profile of a composition using such an extract.

The present invention relates to methods of reducing negative flavor attributes, such as bitterness, in coffee products. A coffee product with reduced perceptible bitterness may be prepared by providing a coffee product and adding vanillic acid to the coffee product.

The present invention relates to a process for preparing frambione, comprising a step of condensing phenol and glyoxylic acid.