The present invention has been made, for oral compositions comprising tectorigenins, for the purpose of ameliorating the taste of oral compositions comprising tectorigenins and ameliorating the stability of such oral compositions and the combination of tectorigenins and a specific compound can ameliorate the taste or stability of oral compositions comprising tectorigenins.

The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.

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 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.

The present invention provides edible compositions comprising a sweet taste modulator or bitter taste blocker of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of sugar in a food product, methods of reducing the caloric intake in a diet, and methods of enhancing sweet taste or blocking a bitter taste in a food product.

The present invention relates to the use of isomerically pure or highly isomerically enriched cis- or trans-(2-isobutyl-4-methyltetrahydropyran-4-yl) acetate for use as aroma chemicals. The invention further relates to a process for the preparation of isomerically pure or highly isomerically enriched cis- or trans-(2-isobutyl-4-methyltetrahydropyran-4-yl) acetate and the products obtainable by this process. The invention further relates to a fragrance or aroma substance composition which comprises isomerically pure or highly isomerically enriched cis- or trans-(2-isobutyl-4-methyltetra-hydropyran-4-yl) acetate, a method for imparting, and/or boosting an odor or taste of a product, and also perfumed or aromatized products which comprise isomerically pure or highly isomerically enriched cis- or trans-(2-isobutyl-4-methyltetrahydropyran-4-yl) acetate.

A lactone compound is represented by general formula (A), and an ether compound is represented by general formula (B). In formula (A), R is a hydrogen atom or R1. When R is a hydrogen atom, R′ is R1, the carbon bond (1) is a single bond or a double bond, and the carbon bond (2) is a single bond. When R is R1, R′ is a hydrogen atom or R1, both the carbon bonds (1) and (2) are a single bond, or one of them is a double bond and the other is a single bond. In formula (B), R″ is R1. R1 represents a specific alkyl group, a specific alkenyl group, a specific alkynyl group, or an aryl group. In formulas (A) and (B), n is 0 or 1. ##STR00001##

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.5, 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.

The present invention aims to provide a novel glycosyl hesperetin, which is significantly reduced in miscellaneous tastes characteristic of conventional products containing glycosyl hesperetin, and a method for producing the same and uses thereof; and the objects are solved by providing a glycosyl hesperetin which comprises glycosyl hesperetin in an amount of 90% or more by mass but less than 100% by mass, on a dry solid basis, but it does not substantially contain furfural, and a method for producing the same and uses thereof.

A coffee beverage having, regardless of a liquid temperature of the beverage, reduced bitterness and little aftertaste is provided. The content of guaiacol and the content of furfuryl methyl sulfide in the beverage are adjusted to specific ranges.