Mars, Incorporated

John Didzbalis

John P Munafo

Amy Dombroski

Keith A Woelfel

Peter Schieberle

Bill J Bellody

Caroline E Chaney

Jadwiga Leonczak

Monika Tomaszewski

Amy M Dombroski

Karl A Ritter

Fred J Plog

Rainer M Schmitt

Kristina Fricke

A flavor composition containing at least one, two, or more potassium salt(s) that can be used to enhance an alkalized cocoa flavor profile of edible compositions including sweet goods, such as fat-based confections comprising chocolate or chocolate liquor.

Flavor compositions containing potassium salts

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

Flavor composition and edible compositions containing same

A flavor composition containing at least one HMG glucoside compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

Flavor composition containing HMG glucosides

A flavor composition comprising a peptide which comprises pyroglutamic acid or &#x3b3;-glutamic acid, a second amino acid and optionally a third amino acid. The peptides can be added to a food product to increase saltiness, umami, bitterness, astringency or sourness intensity.

A flavor composition containing at least one dipeptide or tripeptide compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed.

Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same

An aroma composition comprising a first component selected from the group consisting of 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-hydroxy-2-methyl-4H-pyran-4-one, 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone, 4-hydroxy-5-methyl-3(2H)furanone, a sulfur-containing analogue of any of the foregoing, and any combination, thereof; a second component selected from the group consisting of 2-furanmethanethiol, 2-methyl-3-furanthiol, 5-methyl-2-furanmethanthiol, and any combination, thereof; and a third component selected from the group consisting of 2-(1-mercaptoethyl)furan, 2-furanethanethiol, bis-(2-furfuryl) disulfide, a furanthiol disulfide, and any combination, thereof. The aroma composition can further include at least one alkylamine or benzylamine and/or a compound selected from the group consisting of hexenol, 1,5-octadien-3-one, methylthiopropionaldehyde, 2,3-diethyl-5-methylpyrazine, (E)-2-nonenal, (E,Z)-2,6-nonadienal, butanoic acid, 2 and 3-methyl butanoic acid, 2-methyl-3-(methyldithio)furan, dimethyltetrasulfide, 4-hydroxy-2-ethyl-5-methyl-3-(2H)furanone, m-cresol, 3-hydroxy-4,5-dimethyl-2-(5H)furanone, and any combination thereof.

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Cranford, NJ, United States of America

John Didzbalis