Methods and compositions utilizing 2-aminoindan derivatives collectively represented by Formula I as described and defined in the specification for regulating binge behavior, particularly binge drinking, are disclosed.

Methods and compositions utilizing 2-aminoindan derivatives collectively represented by Formula I as described and defined in the specification for regulating binge behavior, particularly binge drinking, are disclosed.

The aspects presented herein provide flavour compositions. In particular, the aspects presented herein provide flavour compositions that a person may dispense into beverages, such as, for example, bottled beverages.

A gluten-free fermented beverage for human consumption includes a mixture including tea and alcohol. The alcohol is formed by a single culture yeast and fermentable sugar not derived from grain. A method for making the beverage includes steeping a form of tea leaves in water to form a tea, adding a form of yeast nutrient to the tea, adding a fermentable sugar not derived from grain to the tea, adding a single culture yeast to the tea, fermenting the tea mixture, adding citric acid before and/or after the step of fermenting, filtering the fermented tea, and carbonating the fermented tea.

A beer-taste beverage, containing a carbon dioxide-extracting product of a plant raw material containing coriander seeds. The present invention provides a beer-taste beverage which is capable of favorably providing a flavor of coriander seeds and a method for producing the same, which can provide a new taste as luxury products.

A beer-taste beverage, containing a carbon dioxide-extracting product of a plant raw material containing coriander seeds. The present invention provides a beer-taste beverage which is capable of favorably providing a flavor of coriander seeds and a method for producing the same, which can provide a new taste as luxury products.

An edible composition, an aerosol composition, a flavor composition, a fragrance composition, or an inhalable composition includes an organosulfur compound such as prenyl mercaptan, 2-methylthiophene, 3-methylthiophene, dimethyl disulfide, diprenyl disulfide, 3-methyl-2-buten-1-yl thiolacetate, 3-methyl-1-[(3-methyl-2-buten-1-yl)sulfanyl]-2-butene, prenylmethylthiol (1-(methylsulfanyl)-3-methyl-2-butene), prenyl thioacetate, thiogeraniol, dimethyl sulfide, or a combination of any two or more thereof, and a primary terpene compound selected from the group consisting of myrcene, β-caryophyllene, limonene, α-pinene, β-pinene, valencene, ocimene, terpinolene, or a combination of any two or more thereof.

An edible composition, an aerosol composition, a flavor composition, a fragrance composition, or an inhalable composition includes an organosulfur compound such as prenyl mercaptan, 2-methylthiophene, 3-methylthiophene, dimethyl disulfide, diprenyl disulfide, 3-methyl-2-buten-1-yl thiolacetate, 3-methyl-1-[(3-methyl-2-buten-1-yl)sulfanyl]-2-butene, prenylmethylthiol (1-(methylsulfanyl)-3-methyl-2-butene), prenyl thioacetate, thiogeraniol, dimethyl sulfide, or a combination of any two or more thereof, and a primary terpene compound selected from the group consisting of myrcene, β-caryophyllene, limonene, α-pinene, β-pinene, valencene, ocimene, terpinolene, or a combination of any two or more thereof.

The problem of the invention is to provide a malt beverage which has rich feeling, a reduced grain smell, and can also be produced at a low cost. The means for solving the problem is a malt beverage containing δ-cadinene at a concentration of 3-10 ppb.

A fermented beverage is described together with a method for its production from one or more component of a Cannabis plant. The beverage comprises carbohydrates derived from hydrolysis of cellulose and/or hemicellulose from Cannabis, as a fermentation substrate. The beverage may contain alcohol or may be non-alcoholic. Active phytocannabinoid compounds may be present, preferably in the non-alcoholic beverages. The method includes the steps of (a) obtaining a cellulose-rich pulp from the one or more components of the Cannabis plant, from which lignin and/or hemicellulose has been released (through any number of multiple prehydrolysis steps); (b) degrading the cellulose-rich pulp into carbohydrates (saccharification step) with enzymatic hydrolysis by one or more cellulose-degrading and/or hemicellulose-degrading enzymes, and/or with acid hydrolysis to form carbohydrates; (c) preparing a wort from the carbohydrates with (or if desired without) sufficient yeast nutritional requirements and flavoring from portions of the Cannabis plant; and (d) fermenting the wort to form the fermented beverage. (e) Optionally performing steps to finish the beer including but not limited to aging, alcohol removal, formulation and flavoring by addition of phytocannabinoids and/or terpenes, xylooligimers, and/or Cannabis extracts and/or Cannabis oils with or without accelerants (to accelerate the onset of the bioactive effect) and/or deccelerants (to shorten the duration of the bioactive effect) as desired. The optional removal of alcohol may be conducted by reverse osmosis or other process. Phytocannabinoids or flavorings may be introduced as desired.