Flavor composition containing hmg glucosides

Abstract

A method for preparing a flavor composition containing at least one 3-hydroxy-3-methylglutaric acid (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.

1 - 35 . (canceled) 
     
     
         36 . A method for improving organoleptic properties of a processed food product with a flavor composition, the method comprises admixing the flavor composition with components of the processed food product, wherein the flavor composition comprises a flavor component selected from the group consisting of: 
       
         
           
           
               
               
           
         
         and combinations thereof. 
       
     
     
         37 . The method of  claim 36 , wherein the flavor component is: 
       
         
           
           
               
               
           
         
       
     
     
         38 . The method of  claim 36 , wherein the flavor component is selected from the group consisting of: 
       
         
           
           
               
               
           
         
         and combinations thereof. 
       
     
     
         39 . The method of  claim 36 , wherein the flavor component is isolated from the group consisting of cacao, wheat and soya. 
     
     
         40 . The method of  claim 36 , wherein the flavor component is a synthetic compound. 
     
     
         41 . The method of  claim 36 , wherein the flavor component is present at a concentration of from about 0.1 ppm to about 200 ppm of the flavor enhanced food composition. 
     
     
         42 . A method of preparing a flavor composition comprising a flavor component selected from the group consisting of: 
       
         
           
           
               
               
           
         
         and combinations thereof, 
         wherein the method comprises providing a food product source, and 
         (ii) subjecting the food product source to hydrolysis, fractionation, extraction, or a combination thereof, to produce a composition enriched with the flavor compound. 
       
     
     
         43 . The method of  claim 42 , wherein the food product source is subjected to hydrolysis. 
     
     
         44 . The method of  claim 42 , wherein the extraction is selected from the group consisting of ethanol extraction, liquid extraction, solid extraction and a combination thereof. 
     
     
         45 . The method of  claim 42 , wherein the fractionation is solid phase fractionation.