Substance mixtures are proposed, comprising (a) terpenes, (b) propane-1,3-diol, and optionally (c) active substances selected from the group consisting of (c1) rebaudiosides or plant extracts comprising them, (c2) steviosides or plant extracts comprising them, (c3) monatin, (c4) naringin, (c5) chalcones and hydrochalcones, (c6) mogrosides or plant extracts comprising them, (c7) rubusosides or plant extracts comprising them, and (c8) glycyrrhizic acid or plant extracts comprising it.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

The present invention relates to the novel flavor and fragrance use of 2,6-dipropyl-5,6-dihydro-2H-thiopyran-3-carbaldehyde.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring concentrate compositions have a flavor, a salt system, an acid, a sweetener, and a solvent present in an amount about 5 to about 30% by weight of the flavoring composition, wherein the flavoring composition is optimized to provide rapid and complete dispersion in water.

A natural composition comprises a plurality of ingredients that are mixed in predetermined percentages to formulate a natural, healthful, and flavorful composition that integrates into at least one consumable item to produce a flavorful, healthful enhanced consumable item. The ingredients of the composition include a Frankincense oil, a gum, and a fruit aroma compound. The ingredients are mixed together in varying weight percentages for a desired outcome when integrated with the consumable item. The combination of ingredients creates a synergy that enhances the consumable item. The composition is mixed, dissolved, distilled, or ground with the consumable item. The consumable item may include a tobacco, a charcoal briquette, an energy drink, mineral water, butter, a mouthwash, and toothpaste.

A method for producing a flavor composition is disclosed. The method includes: step (a) of preparing first flavor composition of formulation by calculating a detection rate t of aroma compounds in a retronasal aroma (RA) during eating an analyte; step (b) of calculating a detection rate 1 of aroma compounds including a RA during eating model food 1 or drinking model beverage 1 added the first flavor composition; and step (c) of preparing second flavor composition by adjusting a formulation of the first flavor composition to bring the detection rate 1 close to the detection rate t. In the method, steps (b) and (c) are repeated to prepare a final flavor composition having an aroma balance matching the detection rate t.

A method for producing a flavor composition is disclosed. The method includes: step (a) of preparing first flavor composition of formulation by calculating a detection rate t of aroma compounds in a retronasal aroma (RA) during eating an analyte; step (b) of calculating a detection rate 1 of aroma compounds including a RA during eating model food 1 or drinking model beverage 1 added the first flavor composition; and step (c) of preparing second flavor composition by adjusting a formulation of the first flavor composition to bring the detection rate 1 close to the detection rate t. In the method, steps (b) and (c) are repeated to prepare a final flavor composition having an aroma balance matching the detection rate t.

Fragrance or flavour mixtures containing (i) (E)-2-methyl-but-2-endicarboxylic acid diesters, (ii) (Z)-2-methyl-but-2-endicarboxylic acid diesters and (iii) 2-methylenebutanedicarboxylic acid diesters with a fruity, pear-like note are provided. Further provided are a process for the preparation of these fragrances or flavourings or fragrance or flavouring mixtures, and the use of the fragrance or flavouring mixtures to produce a fruity, pear-like fragrance or flavour or for the preparation of a fragrance mixture or a perfume oil, cosmetic agent, application agent, detergent and cleaning agent, foodstuff, animal feed or pharmaceutical product, as well as the products made therefrom which contain the fragrance or flavouring mixtures in a sensory effective amount.

Fragrance or flavour mixtures containing (i) (E)-2-methyl-but-2-endicarboxylic acid diesters, (ii) (Z)-2-methyl-but-2-endicarboxylic acid diesters and (iii) 2-methylenebutanedicarboxylic acid diesters with a fruity, pear-like note are provided. Further provided are a process for the preparation of these fragrances or flavourings or fragrance or flavouring mixtures, and the use of the fragrance or flavouring mixtures to produce a fruity, pear-like fragrance or flavour or for the preparation of a fragrance mixture or a perfume oil, cosmetic agent, application agent, detergent and cleaning agent, foodstuff, animal feed or pharmaceutical product, as well as the products made therefrom which contain the fragrance or flavouring mixtures in a sensory effective amount.