Compounds of formula (I) and novel uses of compounds of formula (I), such as for flavour compositions. New preparations and new methods using compounds of formula (I).

The present application relates to a composition containing chlorogenic acid, caffeic acid, and quinic acid. The polyphenol-containing composition of the present application may be used for reducing an off-taste or off-flavor. In addition, the polyphenol-containing composition of the present application may be used as a preservative of a product, in particular an antioxidant or browning inhibitor of a product.

The present invention relates to a fragrance or flavor composition comprising a fragrance or flavor component acting on at least one olfactory receptor polypeptide selected from the group consisting of (a) OR2C1 and OR4Q3, and (b) polypeptides which comprise an amino acid sequence sharing an identity of at least 80% with the amino acid sequence of any of the polypeptides in (a) and which are responsive to at least one offensive odor-causing substance selected from the group consisting of trans-2-nonenal, trans-2-octenal, 1-octen-3-one, 1,5-octadien-3-one, 1-octen-3-ol and 1,5-octadien-3-ol to suppress the response intensity of the olfactory receptor polypeptide(s) to at least one of the offensive odor-causing substances, and also relates to a product comprising this fragrance or flavor composition and a method for suppressing offensive odors.

Provided is a food or beverage product having good taste with sharp astringent taste of cycloaspartylglycine in the food or beverage product reduced. The content of cycloaspartylglycine and the weight ratio of the content of glucose to the content of maltose ([glucose]/[maltose] weight ratio) in the food or beverage product are adjusted to fall within specific ranges.

The present invention relates to a sweetening composition comprising neohesperidin dihydrochalcone (NHDC) and gamma-cyclodextrin, to the use of the sweetening composition for sweetening ingestible products, namely, food products and pharmaceuticals, and to an ingestible product comprising the sweetening composition. Furthermore, the present invention also relates to the use of a composition comprising neohesperidin dihydrochalcone and a cyclodextrin selected from beta-cyclodextrin and gamma-cyclodextrin as taste-masking agent, to a process for masking unpleasant tastes in ingestible products, namely in food products and pharmaceuticals, and to ingestible products which comprise unpleasantly tasting substances and the taste-masking composition.

The present invention relates to a sweetening composition comprising neohesperidin dihydrochalcone (NHDC) and gamma-cyclodextrin, to the use of the sweetening composition for sweetening ingestible products, namely, food products and pharmaceuticals, and to an ingestible product comprising the sweetening composition. Furthermore, the present invention also relates to the use of a composition comprising neohesperidin dihydrochalcone and a cyclodextrin selected from beta-cyclodextrin and gamma-cyclodextrin as taste-masking agent, to a process for masking unpleasant tastes in ingestible products, namely in food products and pharmaceuticals, and to ingestible products which comprise unpleasantly tasting substances and the taste-masking composition.

The present disclosure generally relates to the use of certain compounds, such as anthocyanins, saponins, or combinations thereof, at low concentrations to improve the aqueous solubility of flavonoid compounds. Thus, in certain aspects, the disclosure provides aqueous compositions including flavonoid compounds, such as naringenin or phloretin, and one or more compounds selected rom anthocyanin compounds, saponins, and combinations thereof. In related aspects, the disclosure provides methods and uses of certain compounds, such as anthocyanins, saponins, or combinations thereof, to enhance the aqueous solubility of flavonoid compounds. In related aspects, the disclosure provides methods to maintain the stability of a supersaturated aqueous solution of flavonoid compounds, for example, by increasing the kinetic stability of such supersaturated aqueous solutions. In some further embodiments of the foregoing aspects, the aqueous compositions are used to make flavored articles, such as beverage or dairy products, that contain concentration of surfactants, co-solvents, hydrotropes, or complexing agents below the typical taste-affecting thresholds in humans.

The present invention can provide a composition capable of improving an unpleasant taste caused by high-intensity sweeteners, in which the yeast odor is improved and/or the masking effect of the unpleasant taste caused by high-intensity sweeteners is sufficiently performed.

A composition for improving the unpleasant taste caused by high-intensity sweeteners, comprising an extract of yeast cell walls degraded by a cell wall lytic enzyme, in which the degraded extract contains 50 mass% or more of carbohydrates to the dry mass of the degraded extract.

Compositions comprising brazzein (or analogs thereof), including sweetener compositions, flavor modifying compositions, sweetened compositions, flavor modified compositions are disclosed. Also disclosed are methods of improving the temporal profile, flavor profile and/or taste profile of sweetenable compositions, such as beverages.

The present invention relates to a method for solubilizing poorly water-soluble dietary supplements and pharmaceutically active agents, to the solubilisate produced by this method and respective uses as a dietary supplement or pharmaceutical dosage form. A phosphatidylcholine-based solubilization method is disclosed.