A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

The invention provides an improved antioxidant for food, animal feed, cosmetics and pharmaceuticals, as well as compositions that contain this antioxidant as preferably the only additive having an anitoxidative effect.

The invention provides an improved antioxidant for food, animal feed, cosmetics and pharmaceuticals, as well as compositions that contain this antioxidant as preferably the only additive having an anitoxidative effect.

Provided are a beverage having an unprecedented preferred aroma, and a method of improving an aroma of a beverage. The beverage according to one embodiment of the present invention has: a geranic acid content of 40 ppb or more; and a ratio of the geranic acid content to a geraniol content of 1.8 or more and 150.0 or less. The method of improving an aroma of a beverage according to one embodiment of the present invention includes: adjusting a geranic acid content of a beverage to 40 ppb or more; and adjusting a ratio of the geranic acid content to a geraniol content of the beverage to 1.8 or more and 150.0 or less.

Provided are a beverage having an unprecedented preferred aroma, and a method of improving an aroma of a beverage. The beverage according to one embodiment of the present invention has: a geranic acid content of 40 ppb or more; and a ratio of the geranic acid content to a geraniol content of 1.8 or more and 150.0 or less. The method of improving an aroma of a beverage according to one embodiment of the present invention includes: adjusting a geranic acid content of a beverage to 40 ppb or more; and adjusting a ratio of the geranic acid content to a geraniol content of the beverage to 1.8 or more and 150.0 or less.

The invention relates to a method for the production of hulupones, in particular for the production of hulupones products, suitable for beer bittering, essentially free of compounds, typically formed as side-products during the lupulones oxidation, that can cause negative impact in terms of aroma, taste or haze upon brewing application. The invention also relates to hulupones products, suitable for beer bittering and obtainable by the method of the invention, essentially free of compounds with negative aroma, taste or haze impact upon addition of the hulupones products during the brewing process. The invention also relates to beer bittering with hulupones products, obtainable by the method of the invention, not causing an undesirable or unacceptable aroma, taste or haze impact in the bittered beer.

Provided are: a beverage which contains an increased amount of xanthohumols, in which an unfavorable sour after-taste specific to xanthohumol compounds including xanthohumol and isoxanthohumol is suppressed; and a method for producing the beverage. This beverage contains one or more compounds selected from xanthohumols, and an iso--acid, wherein the total content of the one or more compounds selected from xanthohumols is 3 ppm by mass or greater, and the content of the iso--acid is 0.5-80 mass ppm.

A flavour composition comprising a compound according to the formula (I) or edible salts thereof,

##STR00001##

wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

A flavour composition comprising a compound according to the formula (1) or edible salts thereof,

##STR00001##

wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

A flavour composition comprising a compound according to the formula (I) or edible salts thereof,

##STR00001##

wherein

R.sub.1 is alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl to which it is attached is a residue carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.2 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.