| abstract |
A flavor composition comprising at least one transmembrane compound and / or at least one nucleotide derivative that modulates, increases and / or enhances the activity of an umami receptor, the umami and / or taste of a food A flavor composition is provided that can be used to improve the odor. In certain non-limiting embodiments, the flavor composition comprises at least one nucleotide derivative and / or at least one transmembrane compound, optionally at least one nucleotide, optionally at least one type. A first amino acid, optionally including at least one second amino acid. |