International Flavors & Fragrances Inc.

Lawrence L Buckholz, Jr

Brian Byrne

Marion A Sudol

Lewis G Scharpf, Jr

Mohamad I Farbood

Nicolas Kossiakoff

Chee-Teck Tan

Richard M Boden

Richard J Stypula

Young C Kang

Richard A Wilson

Eugene W Seitz

Roger Kleinberg

Robin Kasper-Lehmann

Kevin P Miller

Described is the use of one or more of the acids: aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in augmenting or enhancing the organoleptic properites of foodstuffs particularly with respect to imparting a umami effect and/or imparting of mouthfeel and fullness to the flavor of foodstuffs in the absence of amino acids except sulfur-bearing amino acids, salts thereof, pyrrolidone carboxylic acid, salts thereof and nucleotides.

Treating a meaty flavored foodstuff with a combination of a sclareolide

Aconitic acid, gluconic acid and/or succinic acid taken alone or further

Described is a process for producing cooked browned baked goods including the steps of:

Process for microwave browning uncooked baked goods foodstuffs

Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:

Apparatus for carrying out microwave browning process

Described is a process for carrying out microwave browning on baked goods and products produced thereby. The process comprises the step of providing:

Process for microwave browning, composition used for same and product

Microwave browning composition and process for producing the same

Described is a reaction flavor-containing and barrier composition-coated macerated meat food article which has the properties of:

Oil-impervious, water retaining, and flavor-containing coated food

Described is a process for producing a marinaded proteinaceous product, such as a marinaded chicken meat, whereby the resulting product has a savory flavor, such as a teriyaki flavor, comprising the steps of:

Process for preparing marinaded proteinaceous product and product

Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:

Use of sclareolide in augmenting or enhancing the organoleptic

Use of sclareolide to debitter a coffee beverage

Process for microwave browning proteinaceous fibrous meat products

Described is a barrier composition-coated macerated meat food article which has the properties of:

Growing community of inventors

Middletown, NJ, United States of America

Lawrence L Buckholz, Jr