Mars, Incorporated

Andrew John Taylor

Richard Masten Fine

Boris Klebansky

Matthew Ronald Gibbs

Scott Joseph McGrane

Scott Joseph Mcgrane

Jerry Wallace Skiles

James W Marshall

Joanne Hort

Neil Desforges

Scott Jospeph Mcgrane

Scott Mcgrane

Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.

Methods for modulating taste receptors

Methods for identifying compounds that modulate the activity and/or expression of a calcium-sensing receptor, wherein said compounds can be incorporated into flavor compositions that can be used to modify the kokumi taste and/or palatability of pet food products.

Methods for identifying modulators of calcium-sensing receptors

The present invention relates to a method of identifying a compound that binds to or modulates the activity of one or more polypeptides encoding one or more receptors that are involved in the detection and perception of fatty acids.

Methods for increasing palatability of pet foodstuff

The presently disclosed subject matter provides methods for analyzing complex mixtures with ultra high resolution mass spectrometry. In particular, the presently disclosed subject matter provides methods for identifying and monitoring the presence of a compound within a complex mixture. In certain embodiments, the method includes providing a sample of the complex mixture; performing mass spectrometry on the sample of the complex mixture to obtain a mass spectrum; and identifying one or more peaks from the mass spectrum corresponding to the compound. In certain embodiments, the sample is obtained during production of the complex mixture, e.g., a pet food product. In certain embodiments, the sample is prepared by a single alcohol/water extraction step.

Ultra high resolution mass spectrometry and methods of using the same

The present invention relates to a method of analyzing the components of a flavor sample comprising the steps of a) preparing a composition comprising a number (n) of aroma compounds to form a replica of a flavor; b) preparing a further composition comprising the same aroma and/or taste compounds with one of the components being reduced in amount by from 5 to 95% compared to the amount in the first composition; and c) comparing the aroma and/or taste of the first and second compositions.

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Leicestershire, United Kingdom

Andrew John Taylor