Verwendung von Monellin zur Erhöhung des Aromas von Getränken oder Nahrungsmitteln

摘要

Described is the use of monellin and single-chain analogues of monellin taken alone or further together with sclareolide and/or succinic acid in augmenting or enhancing the organoleptic properties of foodstuffs and beverages, particularly alcohol-containing beverages; and improving the properties of flavorants such as isobutyl thiazole.