| abstract |
The aroma enhancer, together with an aroma-containing component such as chocolate, cocoa, tea or coffee, chemically interacts with the aroma compound to produce (a) one or more desired flavors or organoleptic properties of the aroma in the aroma-containing component Of (b) one or more undesirable flavor and organoleptic components to reduce the organoleptic properties in an amount effective to form an improved aroma-containing component. The fragrance improver is preferably a nucleophile containing sulfur or nitrogen, for example a substance containing or producing sulfur dioxide, sulfites, sulfites, thiols, amines or amino acids. |