| abstract |
"IMPROVEMENT OF COMPONENTS CONTAINING AROMA". The aroma enhancer is present in aroma-containing components, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with the aromatic compounds to form an improved aroma-containing component which: (a) enhances a significant portion of one or more of the desirable flavor or taste characteristics of the aroma in the aroma-containing component; or (b) reduces one or more undesirable taste or taste characteristics. The flavor enhancing agent is preferably a sulfur or nitrogen-containing nucleophile, such as sulfur dioxide, sulfites, sulfite-containing substances, thiols, amines or amino acids. |