| abstract |
A method of modulating the flavour of an orally-receivable product, such as a foodstuff, beverage, dentifrice or medicine, comprising the addition thereto of a flavour-modulating proportion of at least one compound of the formula I n n n n n n n n n n in whichn X is selected from CHOH, C═O, CH 2 —CO and CH═C(OH), Y is selected from C1-C7 linear and branched alkyl and CH 2 CH 2 OH, Z is selected from CH 3 and a moiety of the formula II nn n n n n n n n n n in which the wavy bond represents bond linking Z to X andn R 1 and R 2 are selected from the possibilities (i) both hydrogen; (ii) independently OH and OCH 3 ; and (iii) R 1 and R 2 together with their bonds to the phenyl ring form a ring of the formula —O—CH 2 —O—;n nsuch that, when Z is CH 3 , X is C═O and Y is CH 2 CH 2 OH. |