Patent ID: 8524302

Claim:
A method for producing a kokumi flavour enhancing effect, comprising: preparing an Allium species mash; isolating at least one compound from said mash, wherein said compound is selected from the group consisting of a compound having the formula (a) or (b); where R 1 and R 2 are each independently selected from the group consisting of —CH 3 , —CH 2 CH 3 , —CH═CH 2 , —C≡CH, —CH 2 CH 2 CH 3 , —CH═CHCH 3 , and —CH 2 CH═CH 2 ; R 3 is an L-γ-glutamyl group or a salt thereof; and R 4 is selected from H or O, and in the event that O is selected, the bond between R 4 and O is a double bond; and combining any of said compounds of formula (a) or (b) with at least one inducing composition.