| abstract |
A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound of the formula I n nin whichn (a) A is selected from the moieties nn n n n n n n n n n (b) n is from 0-7, such that X is absent or a linear alkylene group in which n is from 1-7; and n (c) Z is absent and Y is a moiety selected from the groups —CHO, or —CH 2 OH; or n (d) Z is present and is a C 1-7 linear alkane, and Y is selected from —CHOH, —CO, or —COC(CH 3 )O. The result is a consumable with enhanced mouthfeel and/or creaminess. |