Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby: (i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide; (ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g. aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and (iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

Description: Our invention resides in the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs (flavor and/or mouthfeel) whereby: (i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide; (ii) sweetness of foodstuffs and beverages caused by non-neutrative sweeteners, e.g., aspartame, is enhanced by admixing with the non-neutrative sweeteners, prior to addition to the beverage or foodstuff, sclareolide; (iii) bitter nuances imparted by the use of potassium chloride and the like in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide; (iv) saltiness of foodstuffs caused by such salts as sodium chloride is enhanced (and the required concentration of such salts in such foodstuffs from an organoleptic standpoint is thereby reduced) by means of admixing with the salt, prior to addition to the foodstuff, sclareolide; and (v) mouthfeel is imparted to, and aesthetically pleasing flavor nuances are enhanced in textured seafood products such as surimi by means of addition to either the textured seafood product itself or to a flavor enhancing or augmenting product which is then added to the textured seafood product, sclareolide. In all cases the amount of sclareolide added is in such a quantity that it is flavor augmenting or enhancing, or is mouthfeel augmenting, imparting or enhancing. US-A-2 905 576 discloses the use of sclareolide in order to impart a cedarlike odour to tobacco. A. Sweetener And Astringent Quality Modulation The taste of foodstuff especially a sweet aftertaste, an astringent aftertaste and other unpleasant aftertaste can be improved by means of the addition of sclareolide having the structure: In the case of aspartame a sweet taste left on the tongue as an aftertaste imparts to those people experienced with the sweetness of sugar a reduced preferance but in the copresence of the sclareolide the aftertaste is cut and a taste quality more similar to sugar can be obtained. Further, in the case of tea, its aftertaste and astringent taste are restrained and a refreshing taste can be obtained. In any case, a pleasant rich taste of foodstuffs is not compromised and the flavor of sclareolide is essentially non-existent. That is, aftertaste of foodstuffs are improved and a refreshing taste quality free from a so-called luscious taste, or a shape taste can be obtained. Accordingly, not only in those cases presenting difficulties in aftertastes but also in cases where the taste of a foodstuff is desired to be improved to a refreshing or light taste is effective to incorporate sclareolide having the structure: With respect to application of the sclareolide to foodstuffs the use in combination with chemical substances (oxobicyclooctane derivatives and the like) having an aroma or taste improving effect is disclosed in U.S. Letters Patent 4,197,328, 4,208,308, 4,225,470, 4,229,314, 4,273,662, 4,294,708, 4,198,398, 4,454,111 and 4,849,238 the specifications of which are incorporated herein by reference. Kinds of foodstuffs to which the present invention may be applied (with respect to aftertaste) are not particularly limited but as described above, the sclareolide exhibits a marked effect in improving aftertaste such as a sweet aftertaste, or an astringent aftertaste. Therefore the present invention is highly effective for foodstuffs which have sweet and astringent components and in which improvement in taste quality is desired. Specific examples of foodstuffs having a sweet taste include various sweeteners (irrespective of forms, such as powders, granuals, cubes, paste and liquids), beverages such as carbonate beverages, milk beverages; foods, such as candies, fondants, icings, jellies, mousses, chocolates, cookies, cakes, ice creams, sherbets, chewing gums, sweet pickles, dressings, vinegars, sweet wines, etc. Examples of foodstuffs having an astringent taste include tea and foods containing components such as tannin; persimmons and the like. In the case of containing low calorie sweeteners such as aspartame which is a sweetener having a high titer, alitame, sucrarose, and the like, especially in the case of containing aspartame, aftertastes are improved and foodstuffs having a high preference can be obtained. In addition, the low calorie sweetener may also include saccharin, cyclamate, acesulfame, stevioside, ribaudioside, sugar-added stevia, glycyrrhizin, thaumatin, and the like. The amount of aspartame effective for improving the taste quality of low calorie sweeteners varies depending upon various conditions such as the kind or the concentration of sweetener, components used in combination, and the like. For example, in the case of aspartame, approximately 1 ppm to 1000 wt percent of sclareolide based on the weight of aspartame are preferred. In matters other than foodstuffs, for example, toothpastes, gargles, oral drugs (including herb medicines) and the like, the taste quality can be markedly improved by incorporating the sclareolide therein. The effective concentration of the sclareolide can be the same in these other foodstuffs as in the above described foodstuffs. According to the present invention the taste quality, especially aftertaste properties of foodstuffs and the like can be markedly improved by incorporating the sclareolide therein. The content of this component in a trace amount so that the taste quality of the foodstuff is not effected as a whole and texture is not damaged (but actually improved). Further, in the case of aspartame and the like sweet beverages and foodstuffs so sweet as having good qualities similar to sugar but having low caloric content can be provided. B. Salinity Enhancement Or Potassium Chloride Debitterment This invention, interalia, relates to the use in enhancing the taste of meat flavored, cheese flavored and savory flavored foodstuffs, animal foods and snacks, to wit: (A) Dairy Type Foods (i) processed cheese; (ii) cheese spread; (iii) cheese dip; (iv) cheese analogues and imitation cheese analogues; (B) Animal Foods (i) dog foods; (ii) cat foods; (C) Savory Flavored Foods (i) extruded snacks; (ii) crackers, pretzels, potato chips and the like; (iii) meat sauces, white sauces and gravies; (iv) casseroles; (v) cheese sauces; (vi) soups (instant and finished) (vii) prepared meats and meat spreads; (viii) meat and poultry analogues and extenders and the like; (ix) margarine; (x) salad dressings (xi) condiments; (xii) seasonings and flavorings; (xiii) meat and poultry (processed); and (xiv) breading and stuffing. We have found that potassium chloride and similarly acting salts partially restore saltiness to food compositions, e.g. soups having reduced concentration levels of sodium chloride and the like...and this saltiness effect is enhanced and their bitterness is removed if sclareolide is present at a level below its threshold of taste (as more specifically set forth in the examples herein, infra). In this aspect of our invention the sclareolide may for example, be used in conjunction with a composition of matter consisting essentially of: (a) from about 0.25 up to about 0.80 mole percent (herein and hereinafter to be understood as meaning a percentage based on total moles of cations, anions, and substantially non-ionized organic acids) on a dry basis of a lactic acid/lactate species mixture having the structure: (b) from 0 up to about 0.09 mole percent on a dry basis of glycollic acid/glycollate ion species mixture having the structure: (c) from 0 up to about 10.0 mole percent on a dry basis of magnesium ion; (d) from about 6 mole percent up to about 50 mole percent on a dry basis of a phosphate/monoacid phosphate/diacid phosphate/phosphoric acid species mixture having the formula: [PO₄ = ]+[HPO₄ = ]+[H₂PO₄⁻]+H₃PO₄ taken alone or taken further together with at least one of the species tripolyphosphate, pyrophosphate and/or polymetaphosphate (e.g., K₅P₃O₁₀; K₄P₂O₇; [KPO₃] x respectively, wherein x represents a repeating number of monomeric units to form a polymer); (e) from 0 mole percent up to about 40 mole percent on a dry basis of sodium ion; (f) from about 8 mole percent up to about 50 mole percent on a dry basis of potassium ion; (g) from about 0.3 mole percent up to about 16 mole percent on a dry basis of chloride ion; (h) from 0 mole percent up to 30 mole percent on a dry basis of carbonate/bicarbonate/carbonic acid species mixture having the formula: [CO₃ = ]+[HCO₃⁻]+H₂CO₃ (i) from 0 mole percent up to about 2.0 mole percent on a dry basis of monobasic glutamate/dibasic glutamate/glutamic acid species having the formulae: (j) from 0 up to about 0.6 mole percent on a dry basis of calcium ion; and (k) from about 0.1 up to about 0.6 mole percent on a dry basis of sclareolide having the structure: with the proviso that the sum total of mole percent on a dry basis of sodium ion, potassium ion, magnesium ion and calcium ion is from about 48 mole percent up to about 60 mole percent; and with the proviso that the sum total of carbonate/bicarbonate/carbonic acid ion species mixture having the structure: [CO₃ = ]+[HCO₃⁻]+H₂CO₃ taken further together with the sum total mole percent on a dry basis of the phosphate/monobasic phosphate/dibasic phosphate species mixture having the formula: [PO₄ = ]+[HPO₄ = ]+[H₂PO₄⁻]+H₃PO₄ taken alone or taken further together with the species tripolyphosphate, pyrophosphate and/or polymetaphosphate is from about 34 mole percent up to about 50 mole percent. The foregoing composition when in aqueous solution (e.g., a soup such as chicken soup or clam chowder) has a pH in the range of from about 6 up to about 10. In said aqueous solution, the concentrations of ion and acid species are: (a) from about 2 x 10⁻⁴ up to about 7 x 10⁻⁴ moles per liter of the lactic acid/lactate ion species defined according to the structure: (b) from 0 up to about 9 x 10⁻⁵ moles per liter of the species glycollic acid/glycollate ion defined according to the structures: (c) from 0 moles per liter up to about 1.5 x 10⁻³ moles per liter of the ion/acid species, glutamic acid/monobasic glutamate/dibasic glutamate defined according to the structures: (d) from about 3 x 10⁻⁴ up to about 1.6 x 10⁻² moles per liter of the chloride ion species; (e) from about 3 x 10⁻³ up to about 1 x 10 moles per liter of the acid/ion species, phosphoric acid/ion species, phosphoric acid/monoacid phosphate/diacid phosphate/phosphate having the formula: [PO₄ = ]+[HPO₄ = ]+[H₂PO₄⁻]+H₃PO₄ taken alone or taken further together with the species tripolyphosphate (e.g., K₅P₃O₁₀); pyrophosphate (e.g., K₄P₂O₇); and/or polymetaphosphate (e.g., [KPO₃] x wherein x represents a repeating number of monomeric units to form a polymer); (f) from 0 up to about 2 x 10⁻³ moles per liter of the ion/acid species carbonate/bicarbonate/carbonic acid having the formula: [CO₃ = ]+[HCO₃⁻]+H₂CO₃ (g) from 0 up to about 4 x 10⁻² moles per liter of the sodium ion species; (h) from about 4 x 10⁻³ up to about 9 x 10⁻² moles per liter of the potassium ion species; (i) from about 0 up to about 1 x 10⁻² moles per liter of the magnesium ion species; (j) from about 0 up to about 6 x 10⁻⁴ of the calcium ion species; and (k) from about 1 x 10⁻³ about 6 x 10⁻³ moles per liter of the sclareolide having the structure: with the provisos: (i) that the mole ratio of metal cation:total acid and ion is from about 0.4 up to about 0.7; (ii) that the concentration of ions and acids is from about 0.04 up to about 0.25 moles per liter; and (iii) that the range of concentration of metal cations is from about 0.02 up to about 0.15 moles per liter. Preferably, the composition of matter of our invention is limited to a mixture of: (i) from about 60 weight percent up to about 96 weight percent on a dry basis of a substance selected from the group consisting of (a) KH₂PO₄ or (b) K₂HPO₄ or (c) a mixture of Mg₃ (PO₄).4H₂O; and K₂CO₃; (ii) from about 0.4 up to about 3.5 weight percent on a dry basis of lactic acid; (iii) from about 0.4 up to about 17.0 weight percent on a dry basis of a compound selected from the group consisting of sodium chloride, postassium chloride and calcium chloride; and (iv) from about 1.75 up to about 3.25 weight percent on a dry basis of monosodium glutamate or monopotassium glutamate of a mixture of same (with the proviso that the sum total of the ingredients cannot be greater than 100%). More preferably, the composition of our invention consists essentially of the foregoing mixture with the following limitations: (i) from about 60 weight percent up to about 96 weight percent on a dry basis of a substance selected from the group consisting of (a) KH₂PO₄ or (b) K₂HPO₄ or (c) a mixture of Mg₃(PO₄).4H₂O and K₂CO₃; (ii) from about 0.4 up to about 3.5 weight percent on a dry basis of lactic acid; (iii) from about 0.4 up to about 17.0 weight percent on a dry basis of a compound selected from the group consisting of sodium chloride, potassium chloride and calcium chloride; (iv) from about 1.75 up to about 3.25 weight percent on a dry basis of monosodium glutamate or monopotassium glutamate or a mixture of same; and, in addition (v) from about 4.0 weight percent up to about 25.0 weight percent of a compound selected from the group consisting of MgCO₃, KHCO₃ and NaHCO₃ (with the proviso that the sum total of the ingredients cannot be greater than 100%). We have discovered that the foregoing composition brings out the bloody, "rare meat" notes in meat flavored foodstuffs, e.g., hamburgers, sausages, steaks and the like. Furthermore, the foregoing composition causes vegetarian meat compositions to have a "rare meat" note thereby causing these vegetarian meat compositions to be more palatable and aesthetically pleasing. We have also discovered that the use of the foregoing compositions enhances the flavor of cheese snack foods and brings out the natural cheese character of the cheese snack foods while requiring a lesser quantity of sodium chloride than that ordinarily required in such cheese snack foods. According to the present invention 3,5'-nucleotides or their alkali metal salts may be also used in conjunction with the salts and the sclareolide but, in all cases the amount of 5'-nucleotide which is useful is much less than that ordinarily required as in the case of, for example, U.S. Letters Patent No. 3,318,710 issued on May 9, 1967. The foregoing salt/sclareolide composition aids in elimination of the well known "potassium ion after taste" in, for example, barbecue types of tastes and, in a number of examples can substantially or even entirely replace sodium salts and/or monosodium glutamate with a non-sodium ion and/or non-glutamate ion containing substances. The mixed seasonings according to the present invention can be used to alter, vary, fortify, modify, enhance or otherwise improve the organoleptic properties, including flavor and/or aroma, of a wide variety of materials which are ingested, consumed, or otherwise organoleptically sensed by mammalian species including human beings and pets, e.g., cats and dogs. The term "alter" in its various forms will be understood herein to mean the supplying or imparting a flavor character or note to an otherwise bland, relatively tasteless substance, or augmenting an existing flavor characteristic where the natural flavor is deficient in some regard, or supplementing the existing flavor or aroma impression to modify the organoleptic character. The materials which are so altered are generally referred to herein as consumable materials. Such mixed seasonings according to the present invention are accordingly useful in flavoring compositions. Flavoring compositions are herein to mean those which contribute a part of the overall flavor impression by supplementing or fortifying a natural or artificial flavor in a material, as well as those which supply substantially all the flavor and/or aroma to a consumable article. The term "foodstuff" as used herein includes both solid and liquid ingestible materials for man or animals, which materials usually do, but need not, have nutritional value. Thus, foodstuffs includes meats, gravies, soups and convenience foods, vegetables, snack foods, dog and cat foods, other veterinary products, and the like. When the mixed seasonings according to this invention are used in a food flavoring composition, they can be combined with conventional flavoring materials or adjuvants. Such coingredients or flavoring adjuvants are well known in the art for such use and have been extensively described in the literature. Apart from the requirement that any such adjuvant material be ingestibly acceptable, and thus non-toxic or otherwise non-deleterious, conventional material can be used and broadly include other flavor materials, vehicles, stabilizers, thickeners, surface active agents, conditioners and flavor intensifiers. Examples of preferred co-flavoring adjuvants are: Methyl thiazole alcohol (4-methyl-5-β-hydroxyethyl thiazole); 2-Methyl butanethiol; 4-Mercapto-2-butanone; 3-Mercapto-4-pentanone; 1-Mercapto-2-propanone; Benzaldehyde; Furfural; Furfural alcohol; 2-Mercapto propionic acid; 2-Methylfuran-3-thiol; 2-Methyldihydrofuran-3-thiol; 2-Methyltetrahydrofuran-3-thiol; 2-Ethylfuran-3-thiol; 2-Ethyldihydrofuran-3-thiol; Methyl pyrazine; 2-Ethyl-3-methyl pyrazine; Dipropyl disulfide; Methyl benzyl disulfide; Allyl thiophenes; 2-Butyl thiophene; 2,3-Dimethyl thiophene; 5-Methyl furfural; Acetyl furan; 2,4-Decadienal; Guiacol; Phenyl acetaldehyde; ç-Decalactone; d-Limonene; Acetoin; Amyl acetate; Maltol; Ethyl butyrate; Levulinic acid; Piperonal; Ethyl acetate; n-Octanal; n-Pentanal; 2,4-Pentadienal 2,4,5-Trimethyl-§₃-oxazoline n-Hexanal; Diacetyl; Monosodium glutamate; Sulfur-containing amino acids; Cysteine; Hydrolyzed vegetable protein; Hydrolyzed fish protein; and Tetramethylpyrazine. The mixed seasonings, (including sclareolide having the structure: or the compositions incorporating them, as mentioned above, can be combined with one or more vehicles or carriers for adding them to the particular product. Vehicles can be edible or otherwise suitable materials such as ethyl alcohols, propylene glycol, water and the like. Carriers include materials such as gum arabic, carragenan, other gums, and the like. The mixed seasonsings according to this invention can be incorporated with the carriers by conventional means such as spray-drying, drum-drying, and the like. Such carriers can also include materials for coacervating the mixed seasonings (and other flavoring ingredients, as present) to provide encapsulated products. When the carrier is an emulsion the flavoring composition can also contain emulsifiers such as mono- and diglycerides of fatty acids and the like. With these carriers or vehicles, the desired physical form of the composition can be prepared. The quantity of mixed seasonings (including sclareolide having the structure: or mixtures thereof utilized should be sufficient to impart the desired flavor characteristic to the product, but on the other hand, the use of an excessive amount of the derivative is not only wasteful and uneconomical, but in some instances too large a quantity may unbalance the flavor or other organoleptic properties of the product consumed. The quantity used will vary depending upon the ultimate foodsuff; the amount and type of flavor initially present in the foodstuff; the further process or treatment steps to which the foodstuff will be subjected; regional and other preference factors; the type of storage, if any, to which the product will be subjected; and the preconsumption treatment, such as baking, frying, and so on, given to the product by the ultimate consumer. Accordingly, the terminology "effective amount" and "sufficient amount" is understood in the context of the present invention to be quantitatively adequate to alter the flavor of the foodstuff. It is accordingly preferred that the ultimate foodstuff (e.g., snack or soup or the like) compositions contain: (i) on a dry basis from about 0.5% up to about 25%; and (ii) on a wet basis from about 0.02% up to about 1.5%. More specifically, the range in dry soups is from about 2.0 up to about 10% and the range in the aqueous soup ("ready to eat") is from about 0.05% up to about 0.2%. The amount of mixed seasonings (including sclareolide having the structure: of our invention to be utilized in flavoring compositions can be varied over a wide range depending upon the particular quantity to be added to the foodstuff. Thus, amounts of one or more seasonings according to the present invention, of from about 0.5% up to 100% of the total "flavoring" composition can be incorporated in such compositions. Thus, for example, in snack foods, between 30 and 35% of the flavored coating of the snack food is the seasoning of our invention. C. USE OF SCLAREOLIDE TO IMPART MOUTHFEEL AND/OR AUGMENT OR ENHANCE FLAVOR OF TEXTURED FISH PRODUCTS Typically the heat gellable protein paste used in the present invention is surimi (minced meat or flesh) or surimi like paste which is known as the starting material for the preparation of paste products such as kamaboko-type paste products, various sausages, vegetable protein pastes and the like. That is, the paste contains as a major ingredient minced animal meat, minced poultry meat, minced fish or shellfish meat and/or a vegetable protein paste generally having a neutral pH of 6.5 to 7.5 and, if necessary, as minor ingredients salt, starch, egg white, if milk protein, fats and oils, seasonings, spices, flavoring agents, coloring agents, added water or the like. Thus, for example, the preferred products are described in United States Letters Patent 4,784,870 issued on November 15, 1988, the specification of which is incorporated by reference herein. Our invention specifically pertains to the inclusion of sclareolide in the heat gellable protein paste at concentrations in the range of from about 2 ppm up to 100 ppm. When the heat gellable protein paste is heated at a neutral pH range it forms a paste product or a paste product-like gel having certain elastic properties. When it is heated under acidic conditions it forms relatively brittle gel or it is hardly gelatinized. In the present invention, the heat gellable protein paste is not limited to the above-mentioned surimi or surimi-like paste and it includes any paste like material having the same gelation properties as those of surimi or surimi-like-paste. Furthermore, the present invention includes other forms of textured fish protein, for example, the "frozen surimi" as disclosed in United States Letters Patent 4,910,039, the specification of which is incorporated herein by reference. In United States Letters Patent 4,910,039, there is described frozen surimi containing an additive which comprises branched dextrins and a surface active agent in a ratio of 100 parts by weight of the branched dextrins to 1-200 parts by weight of the surface active agent and a sugar or sugar alcohol in a sufficient quantity to deodorize or remove fish smell from the the surimi fish meat. Sclareolide useful in our invention provides excellent mouthfeel for this product and also augments or enhances aesthetically pleasing flavor nuances in this frozen surimi product of said United States Letters Patent 4,910,039, for example. Referring again to the disclosure of United States Letters Patent 4,785,870, the suitable pH range for the term "acidic" as used herein for example "acidic paste" is 4 to 6.5, preferably 5.5 to 6.2 when using the heat gellable protein paste generally having a neutral pH of 6.5 to 7.5 (hereinafter sometimes merely referred to as "neutral paste") made from minced fish meat and soybean protein, although it varies depending upon the particular neutral paste used. Generally, by the term "acidic" it is intended to mean such a pH range that, by contacting with the acidic paste, the neutral paste partially forms a brittle or crisp textured when it is gelatinized by heating to provide heterogeneous properties to the final product. When there is little difference between the pH of the acidic paste and that of the neutral paste with which it is to be contacted, modification of the neutral paste is hardly expected and homogeneous texture and mouthfeel like kamaboko-type paste products still remain in the product obtained. On the other hand, when the pH of the acidic paste is too low, it causes difficulty in gathering of doughs and the shape retaining properties are liable to be degraded. It is also desirable that the acidic paste shows a certain spreadability during the mixing procedure, particularly as it pertains to products containing sclareolide at higher concentration levels. When the consistency of the acidic paste is too low so that the paste is to readily homogenized with the neutral paste, the modification is hardly expected and only a relatively brittle gel is formed. On the other hand, when the acidic paste is too hard to transform it by ordinary mixing procedure (i.e., the paste is hardly formed into a string), it is difficult to mix the acidic paste with the neutral paste such as surimi to provide good heterogeneous properties and modification by spreading of the acidic paste into a mass of the neutral paste to some extent can hardly be expected. It is preferable that the consistency of the acidic paste measured with a "Rheometer" (an apparatus for measuring physical properties manufactured by FUDO KOGYO KK in Japan) is in the range of 400 to 10 g, preferably, 200 to 30 g. (The measurement has been performed by using a plunger having a face area of 0.785 cm² at the lifting rate of the supporting stand of 2 cm/min at the same temperature as that in a particular mixing operation. However, all data in the examples set forth infra relating to the instant matter were those measured at 5° C.) D. USE OF SCLAREOLIDE AS FAT SUBSTITUTE IN ICE CREAM AND THE LIKE Sclareolide having the structure: may be used in dairy products such as ice cream, sour cream and whipped toppings. 50 Percent of all of the fat in a full fat chocolate ice cream can be replaced by 2.0% of sclareolide which also improves the iciness, mouthfeel and texture of the fat-reduced product. It can also be used to improve the characteristics of very low fat frozen deserts...2-1/2% to chocolate and 1% to a vanilla formulation and the products were very creamy and smooth with a rich mouthfeel. In ice cream, the sclareolide (as a fat substitute) can be used at the levels of from about 0.5% up to about 5% by weight of the ice cream. The same holds true for sour cream and whipped toppings. The following examples are given to illustrate embodiments of the invention as it is preferred to practice it. EXAMPLES I-(VII) The following table sets forth mixtures of salts (with each salt given as a weight percentage) to produce the mixed seasonings of our invention. Each mixture is given as a separate example. Each of the mixtures of each of the examples will be used in examples following Example XVI. EXAMPLES VIII-XVI The following Table II sets forth mixtures of nonsodium-containing salts to produce mixed seasonings of our invention. Each mixture is given as a separate example. Each of the mixtures of each of the examples will be used in examples following the instant Examples VIII-XVI. The mixed seasonings of Example I-XVI are used in the following Example XVII, et seq.: EXAMPLE XVII The following ingredients are refluxed for four hours: The resulting mixture is then aged for three days and an aliquot portion is withdrawn and dried. Based on the weight of the dry solid obtained, sufficient gum arabic is added to the batch to provide a composition containing one part by weight of gum arabic. The composition is then spray-dried. Ethyl(2-methyl-3-furyl) disulfide is added to the spray-dried material at the rate of 4 ppm. The resulting material has a beef liver flavor. To this material is added, in separate portions, each of the mixed seasonings of any one of Examples I-XVI at levels of 4%, 8%, 12%, 15% and 25%. Each of the resulting materials has an excellent "rare" beef liver flavor which can be added to "well done" cooked liver in the form of gravies causing the "well done" cooked liver to have a rare flavor nuance. EXAMPLE XVIII A beef liver gravy is made by formulating a composition in the amounts indicated: To one unit of gravy flavor concentrate, six ounces of water is added and the mixture is stirred thoroughly to disperse the ingredients, brought to a boil, simmered for one minute, and served. This "meatless" gravy exhibits an excellent rare beef-liver flavor. EXAMPLE XIX Seven ppm of ethyl (2-methyl-3-furyl) disulfide is added to beef broth prepared from a commercial dried mixture and 250 ml hot water. To the resulting material is added at a level of 0.1% each of the mixed seasonings of Examples I-XVI. The ethyl (2-methyl-3-furyl) disulfide increases the beef-liver character and imparts a pleasant nutty note. The mixed seasonings cause the overall beef broth to have a "rare liver" nuance. The resultant beef broth has an excellent improved more blended meaty/rare flavor than does the unflavored beef broth. EXAMPLE XX The following ground sausage mixture is prepared: To the above mixture 0.02% by weight of the following mixture is added: To the resulting mixture is added at a level of 100 parts by weight to seven portions of the resulting mixture are added, separately, each of the mixed seasonings produced according to Examples I-XVI. The resulting mixtures are then formed into sausages and encased in the usual manner. The encased sausages are heated in water at a temperature of 160°-180°F for a period of two hours. Each of the sausages has a rare liver-taste reminiscent of the taste of sausage made with natural liver and also containing the rare desirable bloody notes. EXAMPLE XXI A mixture of 8.8 grams of cysteine-hydrochloride, 8.8 grams of thiamine hydrochloride and 309.4 grams of carbohydrate-free vegetable protein hydrolysate (Nestle 4BE) is brought to a standard weight of 1000 grams by addition of water and adjusted to a pH of 4.75 with acid or base as required. This mixture is then boiled under reflux conditions at atmospheric pressure for four hours and allowed to cool After the mixture is allowed to cool, one gram of isoamyl (2-methyl-3-furyl) disulfide and 0.25 grams of one of the mixed seasonings prepared according to Examples I-XVI is added thereto (seven separate portions of flavor). The resulting mixture thus obtained has an excellent unique roasted, rare bloody liver meaty flavors with chicken meat nuances. EXAMPLE XXII The following ingredients are refluxed for four hours: The resulting mixture is then aged for three days and an aliquot portion is withdrawn and dried. Based on the weight of the dry solid obtained, sufficient gum arabic is added to the batch to provide a composition containing one part by weight of gum arabic. The composition is then spray-dried. n-Heptyl (2-methyl-3 furyl) disulfide is added to the spray-dried material at the rate of 4 ppm. The resulting material has an excellent rare roast beef flavor. EXAMPLE XXIII A roast beef gravy is made by formulating a composition in the amounts indicated: To one unit of gravy flavor concentrate, 0.2 parts by weight of one of the mixed seasonings of Example I-XVI is added and eight ounces of water is added. The mixture is stirred thoroughly to disburse the ingredients, brought to a boil, simmered for one minute, and served. This "meatless" gravy exhibits an excellent rare roast beef flavor. EXAMPLE XXIV(A) CHEESE FLAVOR Skim milk having 22 percent total solids was heated to 145°F for 30 minutes to substantially destroy any pathogens and to reduce the number of competitive organisms. The skim milk was then cooled to 92°F and placed in a sterile fermenter having one-fifth of its volume as a head space. The fermenter was maintained at 92°F. The skim milk was inoculated with approximately 3,000 organisms per gram of the medium of the organism S.lactis-variation diacetilactis (citrate fermenter) and approximately 3,000 organisms per gram of the medium of the organisms S.lactis-variation diacetilactis (citrate non-fermenter). The skim milk was also inoculated with approximately 2,000 organisms per gram of aqueous medium of B.megaterium and approximately 2,000 organisms per gram of the medium of B.megaterium . The inoculated skim milk was maintained at 92°F for 5 days during which the organisms therein proliferated. EXAMPLE XXIV(B) PRODUCTION OF THE CHEESE FLAVOR Skim milk having 15 percent total solids was heated to 145°F for 30 minutes to substantially destroy pathogens and to reduce the number of competitive organisms. The skim milk was cooled to 92°F and placed in a fermenter maintained at 92°F. The skim milk was then inoculated with the product of Example XXIV(A) wherein the resulting inoculated skim milk had a total of approximately 10,000 organisms per gram of skim milk and a ratio of the Bacillus organisms to the Streptococcus organisms was approximately 60/40. The inoculated skim milk was stirred for 35 minutes to disperse the organisums therein. The inoculated skim milk was then sealed in an airtight manner in the fermenter and 1/5 of the volume of the fermenter remained as a head space. Fermentation was carried out at 95°F for three days. Thereafter, the fermenter was opened under a blanket of nitrogen and cut particles of naturally produced cheddar cheese was placed in the fermentation medium. The amount of cheese added, on a solid basis of the fermentation medium and cheese added, was approximately 33 percent by weight. The fermenter was closed and stirring was carried out until the cheese was suspended. The stirring time was about 1-1/2 hours. Fermentation was then allowed to resume for an additional one day. The mixture of cheese and fermentation produced was pasteurized at 145°F for 30 minutes and then spray dried in a conventional manner to a fine powder having a complete cheddar cheese taste and taste feel. EXAMPLE XXIV(C) On a dry basis was mixed 50 percent solids of Examples XXIV(B) 31.3 percent acid whey powder, 4 percent mixed seasonings (individually of one of the Examples I-XVI 5 percent disodium phosphate (a dispersing agent), 0.5 percent USDA Yellow No. 5, the remainder being dry milk solids. After thorough mixing a portion thereof was dispersed with vigorous stirring in water and spray dried to form a cheese flavored powder. The cheese powder was a fine textured powder having a very distinctive and medium degree of improved natural-like cheddar cheese flavor. EXAMPLE XXIV(D) A second portion of the product of Example XXIV(C) was mixed with an equal portion of weight of milk solids and produced a cheddar cheese spread of mild cheese flavor. EXAMPLE XXIV(E) A third portion of the product of Example XXIV(C) was mixed with an equal portion of vegetable fats and produced a mild cheddar cheese dip. EXAMPLE XXIV(F) Equal portions of the product of Example XXIV(C) and whey solids were mixed to produce a medium to mild cheese flavored powder for sprinkling on salads and the like. EXAMPLE XXIV(G) On a dry weight basis, there was mixed 50 percent of the fermented solids of Example XXIV(B), 25 percent acid whey powder, 15 percent butter fat, 0.5 percent Atmos 150, 4 percent of one of the mixed seasonings of Examples I-XVI, 5 percent disodium phosphate and 0.5 percent USDA Yellow No. 5. This product after being thoroughly mixed was cut into wedges and produced an excellent natural like cheddar cheese flavor product. DRY SOUP MIX The following dry soup mix is prepared: The mixture is then simmered in 800 cc. of water for 7 minutes, and soup having a seasoned chicken flavor results and even more improved chicken flavor results when chicken fat employed is first mixed with 0.18 cc. of ethanol containing 10% by weight of arachidonic acid. EXAMPLE XXVI Two chicken flavors are prepared by refluxing the following ingredients at about 95°C for 2 hours: After drying, 16.31 parts of autolysed yeast extract are added to formula A. The product of formula B is dry blended with 19.43 parts of autolysed yeast and 0.83 parts of nucleotides. Both products have a very pleasant seasoned chicken flavor. BOLOGNA SAUSAGE Beef and pork were separately treated and left to stand for 2 days to be impregnated with one of the mixed seasonings of Examples I-XVI, and potassium nitrate added thereto. Then, they were removed and ground by separate meat choppers. Lean meat from each ground meat was put together and treated by a cutter. To the mixed meat being cut, 5'-guanylic acid was added in the form of the calcium salt in one sample lot and the disodium salt in the other sample lot, in an amount corresponding, as 5'-guanylic acid, to 70 mgs. percent based on the total weight of the meat used. Then, the resultant meat paste, after addition thereto of fat was forced into a tubular case with the aid of a stuffer. The case was bound at intervals of 25 cms. Finally, the case was dried at 40°C for 1 hour, smoked at 65°C for 3 hours, heated in water at 75°C for 1.5 hours, and cooled to provide a Bologna sausage. The residual ratio of 5'-guanylic acid in the product incorporating its calcium salt was found to be 60% was compared with 32% in the product incorporating its disodium salt. The resulting Bologna sausage had excellent seasoned meat flavor highly superior to Bologna sausages known in the prior art. EXAMPLE XXVIII(A) To 6.4 grams of 4-hydroxy-2,5-dimethyl-2,3-dihydrofuran-3-one in a buffer solution containing about 35 grams sodium acetate, about 14 grams of acetic acid and 400 ml of water (pH 5.0), a solution of 12 grams of sodium sulphide (Na₂S.9H₂O) in 200 ml of water was added over a period of 30 minutes. The mixture was then boiled under reflux conditions at atmospheric pressure for 2 hours and allowed to cool. The pH was then 6.6. EXAMPLE XXVIII(B) A gravy was prepared from the following ingredients: The potato starch and flour were added to the molten beef tallow at 60°C under continuous stirring. The other ingredients were well blended and likewise added to the beef tallow. The whole mixture was boiled in 1 liter of water. The gravy so obtained was divided into two portions of 500 ml. In the first portion 250 mg of malto-dextrin was dissolved; in the second portion 250 mg of the flavour powder prepared according to Example XXVIII(A). Both gravies were assessed in a paired comparison test by a panel consisting of 12 persons. The gravy containing the flavour powder was preferred by 10 out of the 12 tasters because of its more pronounced fried-meat flavour with an excellent bloody note. EXAMPLE XXIX The following ingredients were introduced into a cooking vessel and heated to popping temperature: The resulting popcorn had a decided blue cheese flavor which was excellently seasoned which was uniformly distributed and did not lose potency of the flavor or the seasoning after several days. A method of production is set forth in detail in U.S. Letters Patent 4,096,281 issued on June 20, 1978 the disclosure of which is incorporated by reference herein. EXAMPLE XXX Sclareolide having the structure: is added to a cup of black coffee at the rate of 0.001 ppm, the bitterness of black coffee is significantly depressed compared to a cup of black coffee not containing the sclareolide. The sclareolide added to the cup of black coffee at the rate of 0.001 ppm is now made up into solution containing 0.1% sclareolide at the rate of 1% in 95% aqueous food grade ethanol. The 95% food grade ethanol solution of the sclareolide is then added to water to cause the solution to be a concentration of 0.01% (with respect to sclareolide) in the resulting solution. This solution is then sprayed onto roasted coffee grounds whereby the concentration of the sclareolide based on the dry weight of coffee grounds is 0.001 ppm. When the coffee grounds are extracted and used for producing coffee beverages whether with or without cream, the resulting coffee beverages' bitterness is significantly depressed compared to coffee beverages not containing the sclareolide. EXAMPLE XXXI Two samples of (1) 0.04 weight percent aqueous solution of aspartame and (2) a solution obtained by adding 2.5 ppm of sclareolide to the 0.04 weight percent aqueous solution of aspartame were evaluated by the count method with trained panels of 20 using 5% aqueous solutions of sucrose as a control. The results are set forth in Table V. In the aqueous solution added with the sclareolide, it was evaluated that a sweet aftertaste and luscious taste were restrained and is rich taste was strengthened to thereby markedly improve the quality of aspartame. With the concentration of sclareolide in this experiment, no additional aesthetically displeasing taste was added. However, the mouthfeel of the resulting solutions were improved with this sclareolide. EXAMPLE XXXII Two samples of (1) 0.04 weight percent aqueous solution of aspartame and (2) a solution obtained by adding 1.5 ppm of sclareolide to 0.04 weight percent aqueous solution of aspartame were evaluated by the count method with trained panels of 20 using 5% aqueous solution of sucrose as a control. The results are shown in Table VI. In the aqueous solution added with the sclareolide, it was evaluated that a sweet aftertaste and luscious taste were restrained and its rich taste was strengthened thereby to markedly improve the taste quality of aspartame. With the added concentration of this no aesthetically displeasing taste of sclareolide was determined to exist. Indeed, the sclareolide improved the mouthfeel of the solutions. EXAMPLE XXXIII To 200 liters of low fat milk (10% of the fat of "full-cream milk") heated to 40°C, 3 kg of 10% low fat milk powder were added with agitation. The resulting mixture was heated to 60°C and homogenized at 150 atmospheres while adding at the rate of 0.01% sclareolide having the structure: Then it was further heated to 83°C and this temperature maintained during 5 to 6 minutes, whereafter the mixture was cooled to 48°C and drawn off into 5 cans each having a volume of 40 liters. As soon as the temperature of the mixture was 25 to 45°C the contents of the cans were inoculated with 2.5% by volume of an aqueous culture of bacteria such as Lactobacillus bulgaricus . Incubation was carried out at about 25 to 45°C until the acidity was about 40-43 degrees Soxhlet-Henkel (about 3 hours). The cans were then stored for at least 24 hours in a cold storage room at 4 to 6°C. During this storage the biological acidulation took place and a firm structure was formed which is necessary for subsequent obtention of the final cream-like structure of the ice-cream. After storage the solidified base mixture was stirred once, whereafter the cream-like structure was obtained. To this mixture 40 kilograms of sugared pineapple fruit or other fruits were added whereafter the mixture was stirred once more. The resulting mixture was then stored in the refrigerator. The use of the sclareolide improved the iciness, mouthfeel and texture of the fat-reduced product. EXAMPLE XXXIV One hundred parts per million of sclareolide is added to a 2% sucrose solution. The sclareolide-containing sucrose solution is compared with a plain 2% sucrose solution, and the sclareolide-containing solution is found to have a greatly enhanced sweetness. Moreover, the duration of sweetness in the enhanced sucrose solution is very appreciably greater than that of the plain sucrose solution. EXAMPLE XXXV One hundred parts per million of tetramethylpyrazine and one hundred parts per million of sclareolide is added to a 2% sucrose solution. The pyrazine/sclareolide-containing sucrose solution is compared with (a) a plain 2% sucrose solution, and (b) a 2% sucrose solution containing tetramethylpyrazine only and (c) a 2% sucrose solution containing sclareolide only. The most enhanced sweetness (10 on a scale of 1 to 10) is that of the sclareolide/tetramethylpyrazine-containing solution at a level of 7 on a scale of 1 to 10 is the sclareolide-containing solution. At a level of 5 on a scale of 1 to 10 is the tetramethylpyrazine (only) containing solution. EXAMPLE XXXVI A solution for the evaluation of bitterness is prepared by adding 0.02 grams of nargingin in 200 ml of water. The solution is divided into two equal portions and 100 ppm of sclareolide is added to one portion. The tastes of the two portions are compared and the sclareolide-containing solution is found to reduce the bitter taste of the solution. EXAMPLE XXXVII Two samples of a commercial peanut butter are admixed with sclareolide and tetramethylpyrasine so that one sample contains 10 ppm of the pyrazine and 8 ppm of sclareolide and the other sample contains 30 ppm of the pyrazine and 8 ppm of sclareolide. These samples are compared with a sample of untreated peanut butter by a trained flavor evaluation panel. The sample containing 10 ppm of the pyrazine and the sample containing 30 ppm of the pyrazine each have greatly enhanced taste and aroma. An additional sample containing 10 ppm of the pyrazine but no sclareolide is no different from the untreated sample. EXAMPLE VIII A blue cheese-type flavoring material is prepared by combining ingredients as follows: The so prepared is added to 2,632,000 parts of a sour cream dip preparation to provide a blue cheese-flavored sour cream dip. Samples of the dip are evaluated with no additive and with 12.5, 25, and 50 ppm of sclareolide added. The evaluation is carried out by a select panel of flavor evaluators. Samples containing 12.5 and 25 ppm of sclareolide are judged to be less pungent and more blue cheese-like in odor and to possess more "body" and overall flavor quality than a control material containing no sclareolide. EXAMPLE XXXIX THE SALT-SPARING EFFECT OF SCLAREOLIDE Step 1 The following mixture is prepared: The resulting mixture is used in Step 2. Step 2 The following mixture is prepared: The resulting mixture is placed in a three neck reaction vessel equipped with stirrer, thermometer and overhead distillation column. 650 parts water is distilled off yielding a pot residue of 35%. The pot residue is used in Step 3. Step 3 The following mixture is prepared: The resulting product is used in Step 4. Step 4 The following is mixture is prepared: The resulting mixture is used in Step 5. Step 5 The product of Step 4 is added to CAMPBELL's® Tomato soup reduced in salt content by 33%, with the level of sclareolide being applied at the rate 0.5ppm. Thus, the flavor of Step 4 is added to the CAMPBELL's® soup at the rate of 0.025%. The resulting product gives rise to the same degree of saltiness as if no salt reduction took place with respect to the CAMPBELL's® Tomato soup. This shows that the level of sclareolide used for its salt-sparing effect may be as low as about 0.5 ppm. The range of use of sclareolide may be from about 0.5 ppm upto about 100 ppm with regard to its salt-sparing capacity. EXAMPLE XL EFFECT OF SCLAREOLIDE ON PERCEPTION OF SALTINESS AND BITTERNESS Six tasters were asked to determine if saltiness by sodium chloride in spring water could be enhanced by addition of potassium chloride and sclareolide in combination. To do this four samples were prepared. The first contained 1.0% sodium chloride and the second 0.75% sodium chloride. The third contained 0.75% sodium chloride admixed with 0.32% potassium chloride. The fourth was a repeat of the third experiment but also contained 0.5 ppm of sclareolide dissolved in ethanol. Five out the six tasters found the first sample to be the most salty. The fourth sample was the next most salty and was devoid of bitterness and medicinal/chloride taste which was repeatedly observed in the third sample. The fourth sample had some slight side effects but was more pleasant and acceptable than the third. One taster found the fourth sample to have equal saltiness to that of Sample 1. The conclusion to be drawn is that potassium chloride partially restored saltiness in a solution containing 25% less sodium chloride but this saltiness effect could be enhanced and bitterness removed if sclareolide is present at a level below its threshold of taste. One taster was able to taste an ethanolic effect imparted by the sclareolide solution which was based on 95% ethanol in water. EXAMPLE XLI EFFECT OF SCLAREOLIDE ON TEXTURED FISH PRODUCT 80% parts of minced pollack (S.A. grade), 20 parts of minced pollack (2nd grade)(S.A. grade means a special grade means a special grade according to the standard defined by the Japanese Frozen Fish Meat Association which contains about 77% water. The first grade contains about 78% water and the second grade contains about 79% water.), 8 parts of potato starch, 2 parts of egg white, 2.8 parts of sodium chloride, 40 parts of added water (for thinning), a small amount of seasoning, a red coloring agent and spices were mixed and to the mixture was added an emulsion consisting of three parts of isolated soy bean protein flour, 0.5 parts of soy bean oil and 12 parts of water (hereinafter this mixture is referred to as "Surimi A" pH 6.7). 80 parts Surimi A was mixed with 20 parts of commercially available filled-type soft cheese (manufactured and sold by Fuji Oil Company Limited under the trade name of "QUVARE S" pH 5.4 consistency 150 grams) in a silent cutter for about 5 to 7 seconds to give a desired heterogeneous state wherein soft cheese was suitably extended in Surimi A. Then this mixture was stuffed in plastic casing of 55 mm wide and heated in a steamer at 88°C to give a gelatinized product. The same procedures were repeated except that either a relatively harder filled-type cheese (manufactured and sold by Fuji Oil Company Limited under the trade name of "QUVARE D" pH 5.5 consistency 500 grams) cut into small blocks (reference A) or the soft cheese used in the above but adjusted to pH 6.5 with sodium carbonate (consistency: 80 grams) (reference B) with sclareolide added at a rate of 2 ppm was used instead of "QUVARE S" to obtain paste products. In the product of Example 1 a fatty tissue-like pattern was found in its cross section and its lean meat-like portion showed good texture. When the product was sliced the lean meat-like portion thereof tended to be torn in zig-zag fashion as a meat ham. However, in the product of Reference A most of the cheese blocks remained as they were and no modification of the pastes were observed. The product of Reference A was a kamaboko-like product containing cheese blocks just dotted therein. In the product of Reference B, the texture of the product remained homogeneous, although some fatty tissue-like pattern was observed in its cross section. In Reference B, a pleasant aesthetically pleasing flavor was obtained without any "fishy" notes created when no sclareolide was used. Furthermore, the product of Reference B had an improved mouthfeel with respect to the products where no sclareolide was used. When sclareolide is used at the following levels, the mouthfeel of each of the foregoing products is improved on a scale of "1-10" from about "2" up to about "9": 10 ppm 15 ppm 20 ppm 25 ppm 30 ppm 50 ppm 75 ppm 90 ppm 1 ppm The flavor of the foregoing surimi products are still further improved by addition to each of the products of the following fish flavors, prepared in-the-following manner: "A fish flavor is prepared by admixing 3 grams of cade oil, 20 mg. 2,4,5 of Trimethyl-Δ₃-oxazoline, 3 mg of 2,4 pentadienal and sufficient cod liver oil to make one kilogram of finished oil. To five samples of the finished oil the following levels of sclareolide are added: a. 10 ppm b. 20 ppm c. 30 ppm d. 40 ppm e. 50 ppm Each of the fish flavors are then added to the foregoing surimi products of Examples 1, Reference A and Reference B in order to produce levels of 0.5 ppm sclareolide in the surimi. Each of the surimi samples in addition to having good mouthfeel properties also had aesthetically pleasing "anchovy" fish flavors with no aesthetically displeasing aftertaste." EXAMPLE XLII THE USE OF SCLAREOLIDE TO IMPROVE THE MOUTHFEEL OF FISH CHOWDER A fish flavor is prepared by admixing 3 grams of cade oil, 20 mg of 2, 4, 5-Trimethyl-Δ₃-oxazoline, 3 g of 2,4 pentadienal and sufficient cod liver oil to make one kilogram of finished oil. To five samples of this fish flavor, the following levels of sclareolide are added: a. 10 ppm b. 20 ppm c. 30 ppm d. 40 ppm e. 50 ppm The foregoing fish flavor samples in the amount of 0.9 cc each are added to 7.3 grams of a soup base consisting of: The resulting mixture is added to 12 ounces of boiling water to create a soup. Each of the soup products have excellent fish chowder flavors with excellent mouthfeel and the same saltiness as if 35.62 parts fine ground sodium chloride were added instead of the potassium chloride and as if 17.81 parts of monosodium glutamate were added instead of the monopotassium glutamate. EXAMPLE XLIII 1 gram of each of the fish flavors of Example XLII is emulsified in a solution containing the following ingredients: The resulting emulsion is spray-dryed in Bowen lab model spray dryer with inlet temperature of 500°F and outlet temperature of 200°F. 12 grams of the spray-dryed material is mixed with 29.4 grams of the soup base as set forth in Example XLII. The resulting mixtures are then added to 12 ounces of boiling water and an excellent fish chowder is obtained with good mouthfeel and saltiness as set forth in the preceding Example XLII.

Claims: A process for enhancing the flavor of a foodstuff which comprises adding to the foodstuff of sclareolide having the structure: A process according to Claim 1, wherein the foodstuff is sweetened with aspartame and whereby the aftertaste is improved. A process according to Claim 1, wherein the foodstuff is ice cream and whereby the mouth feel thereof is improved. A process according to Claim 1, wherein the foodstuff is coffee, whereby the coffee is dibittered. A process according to any one of Claims 1 to 4, wherein there is added from 10 to 500 ppm of the sclareolide. A process for enhancing the taste of a cheese flavored foodstuff consisting essentially of the step of adding to said foodstuff a taste enhancing quantity, from about 0.5% up to to about 25% by weight of said foodstuff on a dry basis, of a mixed seasoning composition of matter consisting essentially of: (a) from about 0.25 up to about 0.80 mole percent on a dry basis of a lactic acid/lactate species mixture having the structure: (b) from 0 up to about 0.09 mole percent on a dry basis of glycollic acid/glycollate ion species mixture having the structure: (c) from about 0 up to about 10.0 mole percent on a dry basis of magnesium ion; (d) from about 6 mole percent up to about 50 mole percent on a dry basis of a phosphate/monoacid phosphate/diacid phosphate/phosphoric acid species mixture having the formula: [PO₄ = ]+[HPO₄ = ]+[H₂PO₄⁻]+H₃PO₄ taken alone or taken further together with at least one of the species tripolyphosphate, pyrophosphate and/or polymetaphosphate; (e) from 0 mole percent up to about 40 mole percent on a dry basis of sodium ion; (f) from about 8 mole percent up to about 50 mole percent on a dry basis of potassium ion; (g) from about 0.3 mole percent up to about 16 mole percent on a dry basis of chloride ion; (h) from 0 mole percent up to 30 mole percent on a dry basis of carbonate/bicarbonate/carbonic acid species mixture having the formula: [CO₃ = ]+[HCO₃⁻]+H₂CO₃ (i) from 0 mole percent up to about 2.0 mole percent on a dry basis of monobasic glutamate/dibasic glutamate/gluamic acid species mixture having the formulae: (j) from 0 up to about 0.6 mole percent on a dry basis of calcium ion; and (k) from 0.1 up to about 0.6 moles percent on a dry basis of sclareolide having the structure: with the proviso that the sum total of mole percent on a dry basis of sodium ion, potassium ion, magnesium ion and calcium ion is from about 48 mole percent up to about 60 mole percent; and with the proviso that the sum total of carbonate/bicarbonate/carbonic acid ion species mixture having the formula: [CO₃ = ]+[HCO₃⁻]+H₂CO₃ taken together with the sum total mole percent on a basis of the phosphate/monobasic phosphate/dry basis of the phosphate/monobasic phosphate/dibasic phosphate species mixture having the formula: [PO₄ = ]+[HPO₄ = ]+[H₂PO₄⁻]+H₃PO₄ taken alone or taken further together with at least one of the species tripolyphosphate, pyrophosphate and/or polymetaphosphate is from about 34 mole percent up to about 50 mole percent; the term "mole percent" being based upon the total moles of cations, anions and free organic acid which is substantially non-ionized in the composition. A process of Claim 6 wherein the mixed seasoning composition consists of a mixture of (i) from about 60 weight percent up to about 96 weight percent on a dry basis of a substance selected from the group consisting of a (a) KH₂PO₄; (b) K₂HPO₄ and (c) a mixture of Mg₃(PO₄).4H₂O and K₂CO₃; (ii) from about 0.4 up to about 3.5 weight percent on a dry basis of lactic acid; (iii) from about 0.4 up to about 17.0 weight percent on a dry basis of a compound selected from the group consisting of sodium chloride, potassium chloride and calcium chloride; and (iv) from about 1.75 up to about 3.25 weight percent on a dry basis of a glutamate salt selected from the group consisting of monosodium glutamate and monopotassium glutamate. The process of Claim 6 wherein the mixed seasoning composition contains in addition (v) from about 4.0 weight percent up to about 25.0 weight percent of a compound selected from the group consisting of MgCO₃, KHCO₃ and NaHCO₃. The use of a sclareolide having the structure set out in Claim 1 for enhancing a foodstuff.

Inventors: BUCKHOLZ JR LAWRENCE L, FARBOOD MOHAMAD I, KOSSIAKOFF NICOLAS, SCHARPF LEWIS G, SEITZ EUGENE W, BUCKHOLZ, JR., LAWRENCE L., FARBOOD, MOHAMAD I., KOSSIAKOFF, NICOLAS, SCHARPF, LEWIS G., SEITZ, EUGENE W.
Applicants: INT FLAVORS & FRAGRANCES INC, INTERNATIONAL FLAVORS & FRAGRANCES INC.
Application year: 1990
Main classification: A23L1
IPC codes: A23L1, C11B9