The present disclosure relates to a stabilized or more stable volatile compound, e.g., menthol, compositions and methods of making and using them including a mixture of a stabilizer compound of formula (I), for example, undecylenic acid methyl ester, undecylenic acid or a salt thereof and a volatile compound where the volatile compound is less susceptible to volatizing into a gas.

##STR00001## wherein A is —(CH2).sub.a—CH═CH—(CH 2).sub.5-a—H where a is from 0 to 5, —(CH2).sub.b—CH═CH—(CH 2).sub.6-b—H where b is from 0 to 6, —(CH2).sub.c—CH═CH—(CH 2).sub.7-c—H where c is from 0 to 7, —(CH2).sub.d—CH═CH—(CH 2).sub.8-d—H where d is from 0 to 8, or —CH2).sub.e—CH═CH—(CH 2).sub.9-d—H where d is from 0 to 9; B is hydrogen or C.sub.1-5 alkyl; and pharmaceutically acceptable salts thereof where B is hydrogen.

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.

An object is to provide a novel saccharide-reduced fruit beverage having an improved flavor. According to the present invention, provided is a fruit beverage containing citrus fruit and having a sucrose concentration of 1.4 g/100 mL or less in terms of Brix 11°, in which the beverage has an ethyl ester concentration of 25 to 50 ppb and/or a monoterpene derivative concentration of 600 to 3,000 ppb. The citrus fruit in the present invention can be selected from the group consisting of oranges, grapefruit, and Unshu mikan, and a proportion of a fruit juice in the beverage can be set to 30% or more.

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.

The acetic acid-containing food or drink comprises 0.02 w/v % or more of acetic acid and at least one member selected from the group consisting of butyl propionate (component a) and isoamyl acetate (component b).

The present disclosure relates to a stabilized or more stable volatile compound, e.g., menthol, compositions and methods of making and using them including a mixture of a stabilizer compound of formula (I), for example, undecylenic acid methyl ester, undecylenic acid or a salt thereof and a volatile compound where the volatile compound is less susceptible to volatizing into a gas. ##STR00001## wherein A is —(CH2).sub.a-CH═CH—(CH 2).sub.5-a-H where a is from 0 to 5, —(CH2).sub.b-CH═CH—(CH 2).sub.6-b-H where b is from 0 to 6, —(CH2).sub.c-CH═CH—(CH 2).sub.7-c-H where c is from 0 to 7, —(CH2).sub.d-CH═CH—(CH 2).sub.8-d-H where d is from 0 to 8, or —CH2).sub.e-CH═CH—(CH 2).sub.9-d-H where d is from 0 to 9;
B is hydrogen or C.sub.1-5 alkyl; and pharmaceutically acceptable salts thereof where B is hydrogen.

The present invention relates to a method for the preparation of a flavouring, comprising the steps of (i) providing a reaction mixture comprising (a) yeast extract comprising at least 0.5 wt.% of glycosylamine and/or derivatives thereof and at least 1.0 wt.% of thiol containing compounds, wherein the weight percentage is by weight of dry matter of the yeast extract, (b) at least 1 wt.% of mineral acid or organic acid, by weight of the reaction mixture, and (c) from 0 to 20 wt.% of water by weight of the reaction mixture; and (iii) incubating the reaction mixture at a temperature in the range of 150 to 220° C., wherein shear is applied to the reaction mixture. The method preferably is natural. The invention also relates to a flavouring obtainable by the method. The flavouring is preferably a natural flavouring.

Provided herein is a compound having the formula I

##STR00001##

wherein R1 and R2 are independently selected from a branched or straight C.sub.1-C.sub.6 alkyl and a C.sub.1-C.sub.6 alkenyl, n is 1, 2, 3, 4, 5 or 6 and x is independently 0, 1 or 2; provided that when n is 1, x is 2. Also provided herein is a method of releasing acetaldehyde into an aqueous solution comprising delivering a compound of formula I to the aqueous solution wherein R1 and R2 are independently selected from a branched or straight C.sub.1-C.sub.6 alkyl and a C.sub.1-C.sub.6 alkenyl, n is 1, 2, 3, 4, 5 or 6 and x is independently 0, 1 or 2; provided that when n is 1, x is 2. Also provided is a flavor or aroma-modifying composition comprising: i) a flavor or aroma-conferring or modifying ingredient, at least one compound according to formula (I) above; ii) at least one ingredient selected from the group consisting of a flavor carrier and a flavor base; and iii) optionally at least one flavor adjuvant.

Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.