The purpose of the present invention is to provide a container-packed composition in which a heat deterioration smell, such as a retort smell based on contained ingredients such as soy sauce, meat, and soybean protein, is reduced; a processed food using the composition and a method of producing the processed food; and a composition in which a smell specific to meat is suppressed, and a flavor of the meat is improved so as to impart umami of meat, regardless of the type of meat. The purpose is achieved by: a container-packed composition containing at least one ingredient selected from the group consisting of a seasoning component, vegetables, meat, and seafood and having a phenethyl acetate content of 1.0 ppb or more and less than 1,000 ppb; and a container-packed composition containing animal meat and having a phenethyl acetate content of 1 ppb or more and less than 1,500 ppb.

The use of compounds according to formula (I)

##STR00001##

and with X, Y═—NH— or —O—, wherein at least X or Y is —NH—,
in the form of any one of its stereoisomers or a mixture thereof, wherein
is indicating a carbon-carbon single or double bond, and wherein one carbon-carbon double bond is present either at C2 or C3,
the wavy bond is indicating an unspecified configuration of the adjacent double bond, as umami tastant.

The present invention relates to new odorous acetals which are useful as fragrance or flavor materials in particular in providing vanilla and spicy notes with a natural impression resembling vanilla absolute.

An object of the present invention is to provide a solid composition that provides floral aroma when added to a medium such as water. The solid composition comprises linalool, geraniol, and 2-methylbutanal, and has a weight ratio of 2-methylbutanal content to total linalool and geraniol content which is adjusted to be in the range of from 0.015 to 0.215.

A flavor composition comprising at least one compound that modulates, increases and/or enhances the activity of a GPR120 fatty acid receptor that can be used to enhance the fatty acid taste and/or palatability of pet food products is described herein. Also disclosed herein are methods for identifying said compounds.

Compositions comprising one or more natural high intensity sweeteners and/or derivatives thereof are disclosed. The one or more high intensity sweeteners and/or derivatives regulate the coolness taste or flavor of the composition.

A method for obscuring or masking the odor of p-cresol using olfactory receptor antagonism without affecting the flavor of a food or beverage is provided. The method includes the use of a specific concentration of ambrettolide, isoambrettolide, pentalide, muscone, civetone, δ-2-decenolactone, cinnamic aldehyde, (3-caryophyllene oxide, sclareolide, and ethyl maltol in a food or beverage. A citral-containing product containing one or more of ambrettolide, isoambrettolide, pentalide, muscone, civetone, δ-2-decenolactone, cinnamic aldehyde, (3-caryophyllene oxide, sclareolide, and ethyl maltol, and a flavor composition are provided.

The present invention relates to a fragrance composition that has a vanilla odor property, that is chemically stable and that can be blended in a variety of products, which can be an alternative material for vanillin or ethyl vanillin. The fragrance composition of the present invention comprises: A) one or more selected from the group consisting of vanillyl alcohol, ethylvanillyl alcohol, isovanillyl alcohol and veratryl alcohol; and B) one or more selected from the group consisting of 2-ethoxy-4-methylphenol, 2-methoxy-4-methylphenol, 2-ethoxy-5-methylphenol, 2-ethoxy-4-ethylphenol, 2-ethoxy-5-ethylphenol, 2-methoxy-p-cresol methyl carbonate and 2-ethoxy-5-(1-propenyl)-phenol, wherein the total content of component A and component B in the fragrance composition is 0.01-90% by mass, and the mixing ratio of component A and component B (on a mass basis) is in a range of 99:1-70:30.

The present invention relates to the use of a compound according to formula (I)

##STR00001##

in the form of any one of its stereoisomers or a mixture thereof, and wherein

n is an integer from 0 to 2;

the dotted line represents a carbon-carbon single or double bond; and

each of R.sup.1 to R.sup.4, when taken independently from each other, represents a hydrogen atom or represents a R.sup.5 or OR.sup.5 group, R.sup.5 representing a C.sub.1 to C.sub.5, or even a C.sub.1 to C.sub.3, alkyl group; and optionally one of the groups R.sub.1 to R.sub.4 represents —OH; and/or

when R.sub.1 and R.sub.2 are taken together, and/or R.sub.3 and R.sub.4 are taken together, represent a OCH.sub.2O group, provided said groups taken together are adjacent substituents of the phenyl group;

as an ingredient: to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an extract from a botanical source obtained by extraction at 30-80° C. with water and/or a polar organic solvent. The method of making an off-taste by addition of a chlorogenic acid to a consumable is also claimed.