Patent ID: 8852664

Claim:
A method for imparting or enhancing an umami flavor to a material comprising adding to the material: (a) a compound or a mixture of compounds selected from the group consisting of: (1) 1-((1S,2S,5R)-2-isopropyl-5-methyl-cyclohexyl)-3-(3-methoxy-propyl)-urea, (2) 1-((1R,2R,5S)-2-isopropyl-5-methyl-cyclohexyl)-3-(3-methoxy-propyl)-urea, (3) 1-(3-hydroxy-propyl)-3-((1S,2S,5R)-2-isopropyl-5-methyl-cyclohexyl)-urea, (4) 1-(3-hydroxy-propyl)-3-((1R,2R,5S)-2-isopropyl-5-methyl-cyclohexyl)-urea, (5) 1-((1S,2S,5R)-2-isopropyl-5-methyl-cyclohexyl)-3-(2-methoxy-1-methyl-ethyl)-urea, (6) 1-((1R,2R,5S)-2-isopropyl-5-methyl-cyclohexyl)-3-(2-methoxy-1-methyl-ethyl)-urea, (7) 3-[3-((1S,2S,5R)-2-isopropyl-5-methyl-cyclohexyl)-ureido]-butyric acid ethyl ester, (8) 3-[3-((1R,2R,5S)-2-isopropyl-5-methyl-cyclohexyl)-ureido]-butyric acid ethyl ester, (9) (3-methoxy-propyl)-carbamic acid (1S,2S,5R)-2-isopropyl-5-methyl-cyclohexyl ester, (10) (3-methoxy-propyl)-carbamic acid (1R,2R,5S)-2-isopropyl-5-methyl-cyclohexyl ester, (11) 4-((1S,2S,5R)-2-isopropyl-5-methyl-cyclohexyloxycarbonylamino)-butyric acid ethyl ester, and (12) 4-((1R,2R,5S)-2-isopropyl-5-methyl-cyclohexyloxycarbonylamino)-butyric acid ethyl ester, thereby imparting or enhancing an umami flavor.