A flavored bioactive extract may include a homogeneous flavored bioactive extract composition including a bioactive plant extract, flavoring, and a carrier. The carrier may be hydrophilic and the extract may have a crystalized or resinous form. The flavoring may be non-lipophilic or hydrophilic.

A novel yeast extract having from 25 to 55 wt % 5-ribonucleotides, including 5 to 20 wt % adenosine 5-monophosphate (5-AMP) and 5 to 20 wt % guanosine 5-monophosphate (5-GMP) in a 5-AMP/5-GMP ratio ranging from 0.85 to 1.25, the weight percentages being expressed in relation to the dry weight of the yeast extract. Also a process of using such an extract for the masking of bitter and sour tastes and of undesirable sweetener, protein and metallic notes in a product.

A novel yeast extract having from 25 to 55 wt % 5-ribonucleotides, including 5 to 20 wt % adenosine 5-monophosphate (5-AMP) and 5 to 20 wt % guanosine 5-monophosphate (5-GMP) in a 5-AMP/5-GMP ratio ranging from 0.85 to 1.25, the weight percentages being expressed in relation to the dry weight of the yeast extract. Also a process of using such an extract for the masking of bitter and sour tastes and of undesirable sweetener, protein and metallic notes in a product.

Shown herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

Shown herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

The presently disclosed subject matter relates to peptides and flavor compositions that include at least one, two, three, four, five or more peptide compounds, and screening methods for identifying the same. The flavor compositions can be used to enhance or modify the taste and/or flavor of various edible compositions such as human food products and pet food products.

An improved diet cola beverage comprises ethyl benzoate (and/or methyl benzoate, propyl benzoate or benzyl benzoate). An improved diet cola beverage comprises an extract of the coca leaf. Such improved beverages can additionally comprise an artificial sweetener. The extract of coca leaf plant may be decocainized, and provided in either liquid or powder form. The ratio of diet cola beverage product and the extract of the coca leaf plant can be combined at a ratio by weight of approximately 22:1 to 44:1.

Cold-brewed compositions and methods for preparing them are disclosed that comprise the general steps of: (a) adding together ingredients comprising unheated aqueous liquid, a variety of brewing ingredients, and emulsion stabilizers comprising polysaccharides to obtain various aqueous mixtures; (b) grinding brewing ingredients amidst the obtained aqueous mixtures for a period of 30 seconds to three minutes to obtain various dispersions of finely ground brewing particles; and (c) removing brewing particles large enough to be detected by the tongue or mouth to obtain a variety of novel cold-brewed compositions that possess stabilized emulsions.

Cold-brewed compositions and methods for preparing them are disclosed that comprise the general steps of: (a) adding together ingredients comprising unheated aqueous liquid, a variety of brewing ingredients, and emulsion stabilizers comprising polysaccharides to obtain various aqueous mixtures; (b) grinding brewing ingredients amidst the obtained aqueous mixtures for a period of 30 seconds to three minutes to obtain various dispersions of finely ground brewing particles; and (c) removing brewing particles large enough to be detected by the tongue or mouth to obtain a variety of novel cold-brewed compositions that possess stabilized emulsions.

A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart coloration in food products, and as fat bloom inhibitor in cocoa-based products.