The present invention relates to a composition for enhancing mushroom flavor and a method for enhancing mushroom flavor of a food or a beverage. The composition and the method of the present invention comprise a nucleic acid comprising guanylic acid and adenylic acid.

It is an object of the present invention to provide a nucleic acid-based seasoning improved in taste. There is provided a method for producing a nucleic acid-based seasoning, which includes a step of treating a ribonucleotide-containing material with a nucleosidase.

It is an object of the present invention to provide a nucleic acid-based seasoning improved in taste. There is provided a method for producing a nucleic acid-based seasoning, which includes a step of treating a ribonucleotide-containing material with a nucleosidase.

The present invention relates to compounds and compositions for use in enhancing flavor and umami taste of food products. Particularly, the present invention relates to compounds of the general formula I) and compositions comprising them.

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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 a fish flavour product comprising (i) a process flavour comprising an oxidized polyunsaturated fatty acid and (ii) a yeast extract comprising 5-ribonucleotides. The present invention also relates to a fish analogue product comprising the fish flavour product.

The present invention relates to a fish flavour product comprising (i) a process flavour comprising an oxidized polyunsaturated fatty acid and (ii) a yeast extract comprising 5-ribonucleotides. The present invention also relates to a fish analogue product comprising the fish flavour product.

A flavor composition comprising at least one transmembrane compound and/or at least one nucleotide derivative that modulates, increases and/or enhances the activity of an umami receptor is provided that can be used to enhance the umami taste and/or palatability of food products. In certain, non-limiting embodiments, the flavor composition comprises at least one nucleotide derivative and/or at least one transmembrane compound, optionally at least one nucleotide, optionally at least one first amino acid, optionally at least one second amino acid.

A flavor composition comprising at least one transmembrane compound and/or at least one nucleotide derivative that modulates, increases and/or enhances the activity of an umami receptor is provided that can be used to enhance the umami taste and/or palatability of food products. In certain, non-limiting embodiments, the flavor composition comprises at least one nucleotide derivative and/or at least one transmembrane compound, optionally at least one nucleotide, optionally at least one first amino acid, optionally at least one second amino acid.

The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid/liquid separation to provide the liquid flavour composition.