Flavor enhancing and modifying materials

A process for modifying or enhancing the flavor of an orally consumable composition comprising the step of adding thereto an effective amount of a diterpene glycoside, wherein said amount of diterpene glycoside is less than the sweetness threshold level of the diterpene glycoside in the orally consumable composition, said diterpene glycoside having the structure:

• ##STR4## wherein R, R.sub.1 and R.sub.2 are selected from the group consisting of H, glucose, rhamnose and beta-sophorose.

A smoking composition having a modified or enhanced flavor comprising a smoking filler material selected from the group consisting of tobacco, reconstituted tobacco, non-tobacco smoking substitute, and mixtures thereof, and an effective amount of a diterpene glycoside having the structure:

• ##STR5## wherein R, R.sub.1 and R.sub.2 are selected from the group consisting of H, glucose, rhamnose or beta-sophorose;

A process for modifying or enhancing the flavor of a smoking composition comprising a smoking filler material selected from the group consisting of tobacco, reconstituted tobacco, tobacco substitute, and a mixture thereof, comprising the step of adding an effective amount of a diterpene glycoside having the structure:

• ##STR6## wherein R, R.sub.1 and R.sub.2 are selected from the group consisting of H, glucose, rhamnose or beta-sophorose.

A process for reducing the concentration of a taste qualifier of leaf material of Stevia rebaudiana comprising a taste qualifer, comprising heating the leaf material at a temperature in the range of about 60.degree. C. to about 200.degree. C. for a period of time sufficient to vaporize at least a portion of the taste qualifier.

A process for reducing the concentration of a taste qualifier of leaf material of Stevia rebaudiana comprising:

• a. contacting the leaf material comprising a taste qualifier with an organic solvent, having a polarity greater than hexane but less than water, to form a suspension of leaf material and organic solvent;
• and
• b. separating the leaf material from the suspension of leaf material and organic solvent to form a product leaf material and a solvent residue comprising a taste qualifier.