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7615661 |
Thioester compounds and their use in fragrance or flavor applications
The present invention relates to thioester compounds and the incorporation and use of the new chemical entities as flavor and fragrance chemicals.
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7585535 |
Flavour and fragrance compositions
Flavor and fragrance compositions comprising 1-mercapto-1-arylalkanes or derivatives thereof according to formula (I)
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7556833 |
Cheese flavoring systems prepared with bacteriocins
A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or...
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7455872 |
Compositions and methods for producing a salty taste in foods or beverages
The present invention provides compositions containing bitterness inhibitors that reduce the bitter taste of KCl that is used in foods or beverages as a substitute for sodium chloride. The...
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7452563 |
Compositions and methods for producing flavored seasonings that contain reduced quantities of common salt
The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantity of common salt used to flavor foods. More specifically, the compositions...
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7329426 |
Treatment of vegetable oils or animal fats with sulfur or nitrogen donor compounds for animal food flavorings
Oils or fats from plants and/or animals are chemically treated to create flavor/palatability enhancer (FPE) products for use with animal foods, such as dog or cat food. This method involves mixing...
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7316826 |
Coffee aroma with improved stability
Process, in order to impart to foodstuffs an aroma of fresh ground and fresh brewed coffee, wherein the aroma substances necessary for imparting the aroma impression of fresh brewed or fresh ground...
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7175872 |
Pyridinium-Betain compounds for use as taste modulators
Pyridinium-Betain compounds of the general formula (A):
wherein R1 is H or a primary amino acids that is attached to the structure,
X is OH or its ionized form O − , Y is OH, SH, or...
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7160570 |
Method for manufacture of highly cysteine-containing food material
The present invention relates to a method for the manufacture of a food material containing high quantities of cysteine. In this method, a yeast extract is prepared from yeast cells that contains...
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7118775 |
Process for producing a flavor-enhancing material for foods
The present invention relates to a method for producing a cysteine-rich food material by maintaining a food material containing γ-glutamylcysteine at a ratio of at least 1 wt % to the solid...
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7108884 |
Process for producing cysteinylglycine-enriched food material and process for producing flavor-enhancing agent
Disclosed in this application are a method for producing a food material containing cysteinylglycine at a high content, which comprises the step of (a) maintaining a starting food material...
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7105194 |
Organoleptic compositions: use of 3-mercapto alkanoic acid esters as flavor ingredients
The present invention relates to flavor or fragrance composition comprising at least one compound of the formula 1
or a precursor thereof, wherein R1 represents a branched or unbranched alkyl,...
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7074453 |
Ethyl 3-mercaptobutyrate as a flavoring or fragrance agent and methods for preparing and using same
This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango....
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7060315 |
Aroma-containing components
The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an...
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7056546 |
Stabilizer-free stabilized coffee aroma
A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a...
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7056545 |
Stabilization of aroma-providing components
A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The...
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7011860 |
Flavor precursor composition and method for releasing the flavor component
Herein is disclosed a flavor precursor composition comprising as an active ingredient a flavor precursor compound (flavor precursor compound A) in which a volatile flavor compound having a mercapto...
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7008919 |
Use of thio derivatives as perfuming and flavoring ingredients
The compounds of formula
in the form of any one of their isomers or of mixtures thereof, and wherein R represents a hydrogen atom or an acetyl group, R 1 represents a methyl or an ethyl group...
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6960362 |
Stabilized aroma-providing components and foodstuffs containing same
Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during...
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6899911 |
Ethyl 4-(thioacetoxy)butyrate as a flavoring agent and methods for preparing and using same
This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango....
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6852350 |
Flavor precursors
The invention relates to flavor precursors represented by the formula R 1 —S—CO—O—R 2 wherein R 1 is a specified heterocyclic radical, and the oxygen atom of the R 2 —O— moiety is...
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6824805 |
Furfuryl propyl disulfide as a flavoring agent and methods for preparing and using same
This invention pertains to a method for flavoring an ingestible composition with a flavoring agent, furfuryl propyl disulfide, in organoleptically purified form, unaccompanied by substances of...
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6805893 |
Mercapto-alkanol flavor compounds
New diastereoisomer-enriched 3-mercapto-alkanols are disclosed. The compounds, namely 3-mercapto-2-methyl-butan-1-ol and/or 3-mercapto-3-methyl-hexan-1-ol, and the stereoisomers of each, are used...
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6767571 |
Flavoring agent from filamentous fungus
Flavoring materials may be produced from filamentous fungi by contacting them with water at a temperature sufficient to reduce their nucleic acid content and concentrating or separating solids from...
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6716468 |
Savoury flavor comprising 2-methylfuran-3-thiol and/or a derivative and methylenedithiol and/or a derivative
The invention relates to foodstuffs having a savory flavor, to a process for their preparation and to compositions having a savory flavor which products comprise (hydrogenated)...
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6610346 |
Mercapto-alkanol flavor compounds
New 3-mercapto-alkanols are disclosed. The compounds, namely 3-mercapto-2-methyl-butan-1-ol and/or 3-mercapto-3-methyl-hexan-1-ol, and the stereoisomers of each, are used to flavor products, such...
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6610341 |
Method for preserving processed grain and animal feed comprising the same
A method for preserving animal feed, including pet food, by controlling mold and yeast growth during the storage of such feed is disclosed, wherein the feed comprises processed grains, and...
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6579553 |
Flavoring materials from filamentous fungi
Flavoring materials may be produced from filamentous fungi by contacting them with water at a temperature sufficient to reduce their nucleic acid content and concentrating or separating solids from...
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6572905 |
Preparation aroma system for dehydrated food product compositions
A particulate food preparation aroma composition and dehydrated food or beverage composition including the particulate preparation aroma composition. The particulate composition includes a food...
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6562391 |
Aroma product comprising flavoring compounds
The invention relates to an aroma product containing flavoring compounds and a process for preparing the aroma product. The aroma product is prepared by dissolving amino acids, peptides or...
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6562383 |
Process for producing flavored cheese without curing
A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a “sulfury-cheddar” flavored component, a...
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6495185 |
Flavoring composition, production and use thereof
The invention relates to the use of flavonoids as flavoring substances and/or as salt substitutes. A mixture of several flavonoids such as from onion, apple and tea are mixed to form a composition....
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6495184 |
Grilled meat flavoring composition and method of preparation
A meat flavoring composition is prepared utilizing a flavorant obtained by heating a fat in the presence of oxygen for a time and temperature sufficient for the fat to develop the charcoal broiled...
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6432459 |
Process for the preparation of flavoring compositions and use of these compositions in bakery products
A process for the preparation of a flavoring composition containing 2-acetyl-2-thiazoline (2-AT) and precursors thereof, as well as other flavor ingredients, which includes the bioconversion of a...
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6406734 |
Method for imparting a fried onion aroma to foodstuffs
A method for imparting a fried onion aroma and/or odor to a foodstuff, wherein cis/trans-3,4-dimethyl-2-mercapto-2,3-dihydrothiophene (DMMT) is added to said foodstuff, with the proviso that this...
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6406724 |
Natural biogenerated cheese flavoring system
A natural biogenerated cheese flavoring system is provided which can be used to prepare very different cheeses having desired flavor profiles. More specifically, the present cheese flavoring system...
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6392054 |
4-alkanoyl-3-thiazolines and their use as odorants and flavorings
The present invention provides for novel 3-thiazolines comprising the formula where R 1 , R 2 and R 3 are identical or different and denote hydrogen or a lower alkyl, wherein said lower alkyl...
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6365215 |
Oral sensory perception-affecting compositions containing dimethyl sulfoxide, complexes thereof and salts thereof
Described are oral sensory perception-affecting compositions containing dimethyl sulfoxide, complexes thereof and salts thereof, specifically: (i) dimethyl sulfoxide; and (ii) a second compound or...
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6306451 |
Fragrance and flavor material
Described is a 2-mercapto-2-methyl-pentan-1-ol compound, which is especially useful as fragrance or flavor compound. For the production of 2-mercapto-2-methyl-pentan-1-ol,...
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6231912 |
Organoleptic substances
There is described 3-mercapto-2-alkyl-alkane-1-ols of the general formula A, ##STR1## wherein R 1 =CH 3 , C 2 H 5 , C 3 H 7 (n, iso) or C 4 H 9 (n, iso, tert.) and R 2 =CH 3 , C 2 H 5...
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6153770 |
Furfurylthioalkanes, a process for their preparation and their use
The invention relates to new furfurylthioalkanes of the formula ##STR1## wherein n can be zero or 1 R represents the methyl or ethyl radical if n is 0, and represents hydrogen or the methyl...
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6129941 |
1-methoxy-3-hexanethiol and its S-acetyl derivative as perfuming and flavoring ingredients
A compound of formula ##STR1## wherein R represents a hydrogen atom or an acetyl group, is useful in perfumery and in the field of flavors. The compound of formula (I) confer an odor and flavor...
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6042873 |
Pet chew and method for making
Pet chews (140, 141) are made from pieces of cleaned cattle hooves (10) by reducing the hoof pieces to a range of particulate sizes, such as by tumbling the pieces of hooves within a rotary...
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6025005 |
Aromatic and/or flavor substances
There is described the utilization of thiocarbonic acid or carbothioic acid of the general formula ##STR1## R=Methyl, Ethyl, Propyl, Phenyl as an aroma and/or flavor substance. Further, aroma...
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5853784 |
Stabilisation of flavors
Volatile flavour molecules having a particular cyclic enolone structure are stabilised by complexation with alkaline earth metal ions. These complexes are stable until exposed to certain conditions...
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5780090 |
Flavored products and a process for their preparation
Tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue, together with amino acid derivatives having a structure of the N-lactoyl-X type, where X...
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5686085 |
Lysine derivatives, process of preparation, uses, and compositions comprising them
New lysine derivatives containing a containing an alkylsulphonyl or alkylaminocarbonyl group of formula (I): COOH--CH(NH 2 )--(CH 2 ) 4 --NH--X in which X represents an --SO 2 R or --CONHR...
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5385830 |
Apparatus for measuring free and total sulfurous acid and method of measurement
The present invention provides a method for measuring the amount of free sulfurous acid and bound sulfurous acid in a sample using a bacterium belonging to Thiobacillus thiooxidans or Thiobacillus...
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5368876 |
Flavoring and perfume compositions and flavored and perfumed products which contain one or more substituted thiophenes
Flavoring and perfume compositions as well as flavored foodstuffs and allied products and also perfumed products characterized by a content of one or more substituted thiophenes with the formula...
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5314704 |
Dehydrated meat product protected against oxidation
Oxidation of cooked, dehydrated meat is inhibited by incorporating a combination of ascorbic acid and a Maillard meat flavor reaction product prepared from at least one reducing sugar and at least...
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