The present invention relates to a flavour mixture containing 2E,4Z,7Z- and 2E,4E,7Z-tridecatrienal. This flavour mixture can be produced advantageously from arachidonic acid or oils containing esters thereof.

Provided is a liquid system comprising a first component and a second component the components selected from the group consisting of carbohydrates, sugar alcohols, food grade acids, food grade non-aqueous solvents and food grade salts wherein: a. the second component is different than the first component; b. the system has a melting point lower than each of the components; and c. the liquid system comprises 7% or less water. The systems are useful for protecting an active ingredient in a food system wherein the ingredient is stable at room temperature and retains its sensory properties after being diluted into an aqueous beverage for example to form a flavored aqueous beverage.

The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or reducing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes, their use in specific preparations as well as novel preparations and methods of producing such preparations. Additionally, herein described are methods for decreasing, avoiding or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or for decreasing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes.

The present invention relates to new classes of odorous oximes and their ketone intermediates (odorants) which are useful as fragrance or flavor materials in particular in providing cassis, catty, tropical, green, coniferous, thuya, floral and/or fruity olfactory notes to perfume, aroma or deodorizing/masking compositions.

The present invention relates to new classes of odorous ketones (odorants) which are useful as fragrance or flavor materials in particular in providing coniferous, thuya, floral and/or fruity olfactory notes to perfume, aroma or deodorizing/masking compositions.

Provided are: a compound represented by the following formula (1); a flavor-imparting composition including the compound; a consumer product containing the flavor-imparting composition; a method of imparting a flavor to an flavor-imparting composition, the method including a step of adding the flavor-imparting composition to an flavor-imparting composition; and a method of imparting a flavor to a consumer product, the method including a step of adding the flavor-imparting composition to a consumer product.

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An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).

The present invention relates to odorous 2- and/or 3-substituted 3-(allyloxy)propenes which are useful as fragrance or flavor ingredients in particular in providing green, fruity, pear and/or waxy olfactory notes. The present invention also relates to novel perfume, aroma or deodorizing/masking compositions comprising said odorants.

A method to confer, enhance, improve or modify the flavor properties of a flavoring composition or flavored article by adding to the composition or article the compound 3-mercaptoheptyl acetate or an optically active enantiomer thereof in an amount effective to provide a flavor base having top notes of the citrus-grapefruit, teas and/or peach type and/or red fruit. The compound is typically added to provide an amount of from 0.0001 to 500 ppm in the flavoring composition or flavored article. Also, the resultant flavored composition or flavored article.

The present invention relates to: a novel dienal compound which has an aromatic odor useful for use as a compound flavor raw material or the like; and a flavor composition containing the dienal compound. The dienal compound according to the present invention is characterized by being represented by general formula (1):

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(wherein R represents an alkyl group having 8 to 10 carbon atoms; and a wavy line represents a cis form, a trans form, or a mixture of a cis form and a trans form).