Givaudan S.a.

Susanna Magdalena Vorster

Harry Renes

Yili Wang

Adri De Klerk

Esther Van Ommeren

Feng Shi

Xiaogen Yang

Chris Winkel

Eric Houben

Stephan Haiber

Jenifer Augelli

Jacob Elings

Gesa Haseleu

Yixiao Gong

Karen Van Dam

Christian Aulenbacher

Cornelius Winkel

A flavour composition is provided. The composition includes a characterizing citrus flavour and a taste modifying composition. The taste modifying composition includes at least two aliphatic amino acids; at least one additional amino acid selected from the group consisting of acidic, basic, aromatic, hydroxylic and mixtures thereof; at least one organic acid; at least one sugar and at least one mineral.

Citrus flavour compositions, their use and method of improving organoleptic properties

A low sodium salt product for curing meats is provided. The low sodium salt product for curing meats includes sodium chloride; a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof; at least one flavorant; at least one nitrite; and a phosphate flavor stabilizing agent present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite.

Salt product for flavor stabilization in cured meat products

A flavour composition comprising a compound according to the formula (I) edible salts thereof, wherein Ris an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, Rtogether with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1.

N-acyl derivatives of gamma amino-butyric acid and beta alanine as food flavouring compounds

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition whereinRis an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, Rtogether with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NRR, in which Ris H or together with Rand the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

N-acyl-amino acid derivatives for improvement of the flavour profile of edible compositions

A flavour composition comprising a compound according to the formula (I) or edible salts thereof, wherein Ris alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, Rtogether with the carbonyl to which it is attached is a residue carboxylic acid, and NRR, in which Ris H or together with Rand the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

In or relating to organic compounds

A flavour composition comprising a compound according to the formula (I) or edible salts thereof, whereinRis an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, Rtogether with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NRR, in which Ris H or together with Rand the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Organic compounds

A flavour composition comprising a compound according to the formula (1) or edible salts thereof, wherein

A flavour composition comprising a compound of formula (I) 

N-acylated methionine derivatives as food flavoring compounds

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition 

N-acyl-amino acid derivatives for improvement of the flavor profile of edible compositions

A flavour composition comprising a compound according to the formula (I) or edible salts thereof, wherein

A flavour composition comprising a compound of formula (I) corresponding to the formula 

N-acyl proline derivatives as food flavoring compounds

A flavour composition comprising a compound according to the formula (I) and edible salts thereof,

A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient wherein

Growing community of inventors

Bussum, Netherlands

Susanna Magdalena Vorster