Materials and methods for producing nut butter replicas from individual components are provided herein.

Aldehydes of formula (I) (X represents an alkyl or alkenyl group having up to 9 carbon atoms) for use in taste modulation and/or flavor compositions are provided. Specifically, the compounds of the presently disclosed subject matter provide effective and unexpected taste modulating properties. The taste modulation and/or flavor compositions can be incorporated into various consumer end products in particular in combination with high intensity sweeteners. ##STR00001##

The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.5 mass % of component A is contained with respect to the total mass of the composition.

To provide an edible ingredient having an exceptional effect for enhancing umami.

An umami-enhancing composition having an oxidation treatment product of a palm-based oil and fat as an active ingredient. The umami-enhancing composition can be formulated through a manufacturing method including a step in which a palm-based oil and fat in which the total α-carotene and β-carotene content is 30 mass ppm or more and 2000 mass ppm or less is subjected to an oxidation treatment such that the peroxide value reaches 3 or greater and 250 or lower. The umami-enhancing composition is optimally used as a food-product ingredient, etc., for: manufacturing a seasoning, an extract, or an oil and fat composition for cooking with heat; or enhancing the umami of a food product.

The present invention primarily relates to a method for producing an aromatic blend comprising unsaturated dienals. The invention further relates to aromatic blends obtained or obtainable by a method according to the invention and compositions or semi-finished products for producing said compositions, comprising aromatic blends according to the invention. A further aspect of the present invention relates to the use of an aromatic blend according to the invention for aromatizing a composition, preferably a composition serving for food or pleasure, or a semi-finished product for producing such a composition.

Provided herein are formulations of plated powders of acetaldehyde precursors. Also provided herein are methods of making and using the powders.

Provided herein is 5-(2-(1-ethoxyethoxy)propan-2-yl)-2-methyl-2-vinyl-tetrahydrofuran and its use as a flavor and aroma modifier in foods and beverages.

The present invention relates to a method for producing a flavour composition comprising free glutamate, said method comprises providing wheat gluten and contacting the wheat gluten with a protease, with an exopeptidase and with a glutaminase to produce the flavour composition comprising free glutamate.

Described herein are methods for the lipoxygenase (LOX)-catalyzed production of aliphatic unsaturated C.sub.10-aldehyde compounds from polyunsaturated fatty acid (PUFA) sources, and the isolation and characterization of novel, preferably bifunctional LOXs from different algae sources and the identification of structurally and/or functionally related LOXs from different bacterial sources. Also described herein are the provision of enzyme mutants derived from the newly identified enzymes, and corresponding coding sequences of the enzymes, recombinant vectors, and recombinant host cells suitable for the production of such LOXs and for performing the novel production methods of aliphatic unsaturated C.sub.10-aldehyde compounds. Further describes herein is the use of particular aldehydes or aldehyde mixtures as a flavor ingredient or ingredient for food or feed compositions.

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.