This invention relates to alkyl 5-acyloxydecanoate having formula (1) as follows: ##STR00001##
wherein R.sub.1 denotes a hydrogen atom or an alkyl group having one to four carbon atoms, R.sub.2 denotes an alkyl group having one to four carbon atoms, with the proviso that the case where R.sub.1 is a methyl group and R.sub.2 is a methyl group or an ethyl group is excluded, which is capable of giving to food products or the like a characteristic flavor, or a sensory impression, of milk, fat or cream, and to the use of the same in flavoring compositions.

The present invention is related to substituted butanol derivatives of the formula: ##STR00001##
wherein R is an unsubstituted or substituted C.sub.1-6 straight chain alkyl, an unsubstituted or substituted C.sub.3-6 branched chain alkyl, an unsubstituted or substituted C.sub.3-6 straight chain alkenyl, an unsubstituted or substituted C.sub.3-6 branched chain alkenyl, an unsubstituted or substituted C.sub.3-6 cycloalkyl, an unsubstituted or substituted C.sub.1-6 alkoxy, nitrile, halo, amino, an unsubstituted or substituted C.sub.1-6 alkylamino, an unsubstituted or substituted C.sub.1-6 dialkylamino, carboxy-C.sub.1-6 alkylamino, carboxy-C.sub.1-6 dialkylamino, an unsubstituted or substituted acetoxy, carboxy, an unsubstituted or substituted carboxyethyl, an unsubstituted or substituted C.sub.1-6 alkylcarbonyl, an unsubstituted or substituted C.sub.1-6 alkylcarboxy, an unsubstituted or substituted C.sub.1-6 alkylthio, an unsubstituted or substituted C.sub.1-6 alkyloxy, carboxamido, an unsubstituted or substituted C.sub.1-6 alkylcarboxamido or an unsubstituted or substituted C.sub.1-6 dialkylcarboxamido. Such compounds are useful in flavor or flavor 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.

A seasoning composition, which includes (A) sodium chloride, (B) potassium chloride, (C) at least two nucleotides, and (D) glutamic acid or salt thereof. The seasoning composition is characterized as having a weight ratio of the at least two nucleotides to the glutamic acid or salt thereof, (C):(D), of from 1:1 to 5:1, and a weight ratio of potassium chloride to the glutamic acid or salt thereof, (B):(D), of from 10:1 to 250:1. Also disclosed are comestibles containing the seasoning composition, and methods of enhancing an initial salty taste of comestibles with the seasoning composition.

A flavour composition comprising a compound of formula (I) and edible salts thereof, wherein R.sub.1 is an alkyl residue containing 2 to 18 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.

A liquid seasoning includes a seasoning liquid and ingredients, wherein the seasoning liquid and the ingredients are prepared by subjecting a raw material including at least an onion ingredient and an organic acid to a heat treatment, wherein an amount of cycloalliin in the liquid seasoning with respect to an amount of the onion ingredient swollen in the seasoning liquid is 0.30% by mass or more, and wherein pH of the seasoning liquid is 2.5 to 4.5.

pH stabilizing agents with partially hydrogenated malic acid salts are provided for use in pH buffering systems. The pH stabilizing agent is typically a food-safe acid and a partially hydrogenated malic acid salt selected from monopotassium malate, monosodium malate, and combinations thereof. These stabilizing agents may be used to augment the flavor profile of a product such as a confectionery. Products comprising these pH stabilizing agents and methods of producing these products with the pH stabilizing agents are provided.

Described herein are compounds that are able to generate oct-2-en-4-one and thus to provide a long-lasting or substantive strawberry odor to an environment. Also described herein is a method of imparting a long-lasting strawberry odor to surfaces, such as hard surfaces, fabric, skin or hair. Also described herein is a method of using said compounds in perfumery. Also described herein are perfuming compositions or perfumed articles including the compounds.

The present invention relates to a tea beverage that contains (a) an amount of a natural sugar corresponding to a sweetness intensity X1, (b) an amount of a high-sweetness sweetener corresponding to a sweetness intensity X2, (c) less than 50 mg of sodium per 100 ml of said tea beverage, and (d) 0.1-32 mg of potassium per 100 ml and/or 0.1-32 mg of calcium per 100 ml of said tea beverage. The high-sweetness sweetener includes at least one high-sweetness sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, a Siraitia grosvenorii extract, mogroside V, and thaumatin. The tea beverage satisfies 0.1<(X1+X2)≤20.

Provided is an edible material having an exceptional sweetness-enhancing effect. This oxidized product of a palm-based oil and fat has a total content of α-carotene and β-carotene of 50 mass ppm or more and 2000 mass ppm or less, and a peroxide value of the oxidized product of 3 or more and 250 or less.