Abstract: Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.

Abstract: The present invention relates to plant-based coacervate core-shell microcapsules, wherein the shell comprises a plant protein extract, as well as methods and uses of the same.

Abstract: The present disclosure generally provides uses of certain mixed hydroxy- and methoxy-substituted flavones (HMFs) to reduce bitterness, astringency, or sourness, or to enhance sweetness of a ingestible composition, such as a flavored food or beverage product. In some embodiments, the disclosure provides uses of the HMFs disclosed herein to reduce the unpleasant taste of limonin, nomelin, or naringin, which can be present at elevated levels in certain citrus products.

Abstract: Provided herein are polypeptides that bind to the malodour-causing substance DMTS. Also provided are nucleic acid sequences that encode for the polypeptides. Further provided herein is a method for identifying a compound that binds, suppresses, blocks, inhibits, and/or modulates the activity of one or more olfactory receptor that is activated by the malodor-causing substance DMTS comprising a) contacting the receptor, or a chimera or fragment thereof with a compound and b) determining whether the compound has an effect on the activity of the receptor. Further provided is an expression vector comprising the nucleic acid encoding the polypeptides described as well as a non-human organism or a host cell modified to express a receptor that is activated by DMTS. Also provided is the use of the polypeptides for identifying malodor modulating compounds.

Abstract: Described herein are compositions and/or ingredients that increase a subject's perception of floral muguet compounds, methods for intensifying a subject's perception of floral muguet compounds, as well as perfumed articles or perfuming compositions including as an active ingredient, at least one compound selected from octanal; (E)-dec-2-enal, 2-phenylpropanal; (E)-but-2-enal; 3-methylbenzaldehyde; 3-(1,3-benzodioxol-5-yl)-2-methylpropanal; (±)-3-(4-methyl-3-penten-1-yl)-3-cyclohexene-1-carbaldehyde, (±)-4-(4-methyl-3-penten-1-yl)-3-cyclohexene-1-carbaldehyde, and mixtures thereof; heptanal, 4-Propan-2-ylbenzaldehyde; (3R)-3,7-dimethyloct-6-enal; (+)-(3S)-3-[(1R)-4-methyl-3-cyclohexen-1-yl]butanal, (+)-(3R)-3-[(1R)-4-methyl-3-cyclohexen-1-yl]butanal, and mixtures thereof; hexanal; 2,6-dimethylhept-5-enal; benzaldehyde; 2-methyl-3-(4-methylphenyl)propanal; 3,5,6-trimethyl-3-cyclohexene-1-carbaldehyde, 2,4,6-trimethyl-3-cyclohexene-1-carbaldehyde, and mixtures thereof; 4-ethylbenzaldehyde; 6-methoxy-2,6-dimethyl

Abstract: Described herein are valuable new chemical intermediates for producing perfuming ingredients, and a process for producing compound of formula (I).

Abstract: The present disclosure generally provides uses of certain mixed hydroxy- and methoxy-substituted flavanones (HMFs) to reduce bitterness, astringency, or sourness, or to enhance sweetness of a ingestible composition, such as a flavored food or beverage product. In some embodiments, the disclosure provides uses of the HMFs disclosed herein to reduce the unpleasant taste of limonin, nomelin, or naringin, which can be present at elevated levels in certain citrus products.

Abstract: The present disclosure relates to gingerdiol compounds, whether in their diol form or as a derivative, and their use to enhance the flavor of certain flavored products. In some embodiments, the flavored products have reduced amounts of salt or umami-enhancing compounds (glutamates, arginates, purinic ribonucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP)), relative to comparable flavored products that do not incorporate the gingerol compounds. In some embodiments, the flavored products contain non-animal proteins, such as plant proteins, mycoproteins, algal proteins, and the like.

Abstract: The various aspects presented herein relate to the cooling and flavor boosting compositions, and their use thereof.

Abstract: Described herein is a method of producing a drimane sesquiterpene such as albicanol, drimenol and/or derivatives thereof by contacting at least one polypeptide with farnesyl diphosphate (FPP) with a polypeptide including a Haloacid dehalogenase (HAD)-like hydrolase domain and having bifunctional terpene synthase activity. The method may be performed in vitro or in vivo. Also described herein are amino acid sequences of polypeptides useful in the methods and nucleic acids encoding the polypeptides described. The described method further provides host cells or organisms genetically modified to express the polypeptides and useful to produce a drimane sesquiterpene such as albicanol, drimenol and/or derivatives thereof.

Abstract: Described herein is a method of using functional MRI (fMRI) for determining brain activation patterns for a group of subjects in response to different odor-elicited feelings (i.e., conscious emotions). A method for preparing a perfume by using the method of the present invention and a consumer product including said perfume are also described herein.

Abstract: The present disclosure relates generally to fiber blends and their use in various comestible products, such as food products, beverage products, nutritional products, dairy analogues, meat analogies, and animal feed products. In some embodiments, the fiber blends contain prebiotic fibers, such as inulin, for example to deliver health and nutrition benefits, as well as, additional benefits, such as texture, binding, bulking, viscosity enhancement, and the like. In some embodiments, the fiber blends contain psyllium fiber. In some embodiments, the fiber blends contain a combination of texturizing fibers, such as pea fiber, potato fiber, and the like. In some embodiments, the fiber blends contain digestion-resistant dextrin. In some embodiments, the fiber compositions also contain one or more sweeteners, such as sugars, high-intensity sweeteners, or a combination thereof, for example, in dry form or as a symp.

Abstract: The present disclosure relates generally to terpene glycosides, such as certain such compounds extracted from Stevia rebaudiana bertoni, Rubus suavissimus, or Siraitia grosvenorii. The disclosure also provides for the use of such compounds as food ingredients, flavors, and sweeteners, and related methods. The disclosure also provides ingestible compositions comprising such compounds, as well as processes for extracting such compounds selectively from certain plant sources.

Abstract: The aspects presented herein provide improved flavor compositions, able to deliver long lasting cooling sensation without compromising on the safety profile towards the skin and/or mucosal membrane.

Abstract: Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG).

Abstract: The present disclosure related to a method for screening compounds having the ability to prevent, treat or reduce malodor development on body surfaces. In particular, the method screens for compounds having the ability of preventing sweat malodor development caused by malodor causing volatile acid compounds and/or malodor causing volatile sulphur compounds. The present disclosure is based on a sensitive analytical method to determine the presence of the precursors of malodor causing volatile acid compounds and/or malodor causing volatile sulphur compounds present in sweat, which are metabolised by bacteria, such as, for example, Cornebacteria or Staphylococci to malodor causing volatile acid compounds and malodor causing volatile sulphur compounds.

Abstract: The present disclosure generally provides taste-modifying compositions that reduce the off taste of hydrogen peroxide. In some aspects, the disclosure provides uses of such taste-modifying compositions to reduce the off taste of hydrogen peroxide. In some other aspects, the disclosure provides compositions (such as comestible compositions or oral care compositions), which comprise hydrogen peroxide and a taste-modifying composition of the present disclosure. In some embodiments, such compositions are in the form of a food product, a beverage product, or an oral care product, such as a toothpaste, a mouthwash, tooth-whitening compositions, and the like.

Abstract: Described herein are catalytic hydrogenation processes, using Ru complexes with tetradentate ligands of formula L in hydrogenation processes for the reduction of ketone, aldehyde, ester, or lactone into the corresponding alcohol or diol respectively. These processes use a ruthenium complex of formula (1) as defined herein.

Abstract: Described herein are rinse-off hair conditioner compositions with high deposition properties for cationically coated microcapsules. The compositions contain limited amounts of quaternary ammonium salts that are replaced by at least one non-quaternized conditioning ingredient to provide a high deposition of microcapsules onto a surface.

Abstract: Described herein is a method of using as perfuming ingredients, e.g. to impart odor notes of the fruity, fruity-exotic types, cyclopentanone compounds of formula in a form of any one of its stereoisomers or a mixture thereof, and wherein n represents 1 or 2.