A seasoning composition comprising one or more additives, a base, and a dried acid. The base and the dried acid have an effervescent effect when added to a quantity of water to improve the desirability of a recipe, increasing the breakdown of foodstuff in the recipe, and enhancing the flavor uptake of the foodstuff within the recipe.

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.

An ingredient-containing emulsified liquid seasoning may include: (A) an ingredient; (B) at least one fat and oil that is either a flavor oil or an edible fat and oil other than a flavor oil; (C) lactic acid; (D) a spice or a spice extract; and (E) a fermented product.

Disclosed are nucleotide sequences encoding thioesterase enzymes, methods for their production, their use in methods to form thioesters, and their use in methods of screening for other wild type bacteria capable of producing said thioesterase enzymes. Also disclosed are compositions comprising thioesters produced by the methods disclosed herein.

A seed koji (Aspergillus starter) for brewing is provided. The seed koji is obtained by inoculating koji mold(s) belonging to an Aspergillus genus into a seed koji raw material, where the seed koji raw material is a pea.

A seed koji (Aspergillus starter) for brewing is provided. The seed koji is obtained by inoculating koji mold(s) belonging to an Aspergillus genus into a seed koji raw material, where the seed koji raw material is a pea.

The present invention relates to a process for preparing a yeast hydrolysate comprising less than 100 ppm gluten and at least 1 ppm gluten based on salt-free yeast dry matter.

The present invention relates to a process for preparing a yeast hydrolysate comprising less than 100 ppm gluten and at least 1 ppm gluten based on salt-free yeast dry matter.

The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural nutty, a natural roasty, and/or a natural caramel flavor note to a food or beverage product.

The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural nutty, a natural roasty, and/or a natural caramel flavor note to a food or beverage product.