Processes for isolating bitter quinides for use in food and beverage products entailing contacting a bitter quinide solution with an adsorbent to adsorb bitter quinides from the bitter quinide solution, desorbing the bitter quinides from the adsorbent to obtain a bitter quinide isolate, and adding the bitter quinide isolate to a food or beverage product to enhance the flavor thereof. A bitter quinide isolate made up of at least one of 3-O-caffeoyl-gamma-quinide, 4-O-caffeoyl-gamma-quinide, 5-O-caffeoyl-epi-delta-quinide, 5-O-caffeoyl-muco-gamma-quinide, 3-O-feruloyl-gamma-quinide, 4-O-feruloyl-gamma-quinide, 3,4-O-dicaffeoyl-gamma-quinide, 4-O-caffeoyl-muco-gamma-quinide, 3,5-O-dicaffeoyl-epi-delta-quinide, 4,5-O-dicaffeoyl-muco-gamma-quinide, 5-O-feruloyl-muco-gamma-quinide, 4-O-feruloyl-muco-gamma-quinide, 5-O-feruloyl-epi-delta-quinide, quinide esterified with one or more of caffeic acid, ferulic acid, p-courmaric acid, 2,4-dimethoxycinnamic acid and mixtures thereof.
