Abstract: A citrus-flavoured beverage comprising a beverage base, citrus flavour and a citrus flavour-enhancing proportion of a mega-fatty complex. The addition of mega-fatty complex gives a juicier, more natural flavour to the beverage.

Abstract: A process of converting a carbon-carbon multiple bond to a cyclopropane ring, comprising the addition of a N-alkyl-N-nitroso compound to a mixture of alkene precursor, aqueous base and Pd(II)-catalyst, with the N-alkyl-N-nitroso compound obtained directly from an alkyl amine derivative, NaNO2 and an acid via phase separation of the N-alkyl-N-nitroso compound from the aqueous phase.

Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

Abstract: The present invention refers to alpha branched alkanoic and alkenoic acids of formula (I) wherein X and R have the same meaning as given in the description. The invention further refers to perfume compositions and fragrance applications comprising them.

Abstract: Compounds of the formula 1 wherein, R is hydrogen, alkyl or substituted alkyl, aryl or substituted aryl, are useful intermediates in the synthesis of fragrance ingredients such as Ambrox 2

Abstract: A process of converting a carbon-carbon multiple bond to a cyclopropane ring, comprising the addition of a N-alkyl-N-nitroso compound to a mixture of alkene precursor, aqueous base and Pd(II)-catalyst, with the N-alkyl-N-nitroso compound obtained directly from an alkyl amine derivative, NaNO2 and an acid via phase separation of the N-alkyl-N-nitroso compound from the aqueous phase.

Abstract: meta-Substituted 3-phenylpropanal derivatives useful in providing watery-marine, floral-aldehydic notes.

Abstract: A process of forming methoxymelonal comprising the steps of treating a solution of citronellene to ozonolysis, and hydrogenating the product formed to provide methoxymelonal.

Abstract: An aryl-substituted alkanal compound having a molecular weight of less than 300 g/mol and which bears a substituent on the aryl ring ortho to a substituent bearing the aldehyde functionality. Said compounds are useful as perfume ingredients in personal care and household care products.

Abstract: A composition for masking the bitter taste of potassium chloride or other potassium salt used in a consumable product as a substitute, in whole or in part, for common table salt, said composition comprising a sugar alcohol and a compound of formula (I) CH2OH—(CHOH)4—CO—NH—CH2—CH2—X; a compound of the formula (II): R1—CR2(OR3)—CO—Y; or a mixture thereof.

Abstract: A method of providing a fragrant odour to an application, comprising the addition thereto of at least one compound of the formula I wherein X and Y are independently selected from the group consisting of —CR1R2R3, —NR4R5 and —OR6, wherein R1 to R5 are selected from H and essentially hydrocarbon moieties that optionally comprise at least one oxygen, nitrogen or silicon atom, and R6 is selected from essentially hydrocarbon moieties that optionally comprise at least one oxygen, nitrogen or silicon atom; and, A is an essentially hydrocarbon moiety that optionally comprises at least one oxygen, sulphur, nitrogen or silicon atom, with the proviso that the compound A-CHO is a fragrant aldehyde. The use of these compounds in laundry, household and personal care products confers a long-lasting freshness.

Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

Abstract: Compounds of the formula (1) and their use as umami tastants: wherein R1 is chosen from Me, Et, Pr, or iPr, R2 is chosen from H or Me, or R1 and R2 together with the aromatic ring carbon atoms, form a 5 or 6 membered ring.

Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

Abstract: An active-containing microparticle adapted to release the active in a desired end-use, comprising (a) an active-containing core active-containing core, optionally formed on an inner core, comprising a continuous hydrophilic medium in which at least one active is dissolved or is present as? dispersed particles; (b) an active-free barrier layer, surrounding completely the core; and (c) surrounding the barrier layer, a layer of polymeric material having a solubility in water at 25° C. of 0.1% by weight maximum; the barrier layer comprising a material selected from waxes, fats and materials suitable for use as the continuous hydrophilic medium of the core, and which is solid in the conditions of the desired end-use. The particles are useful, for example, for the delayed release of flavors in foods and beverages.

Abstract: Branched optionally unsaturated ketones particularly useful in providing typical and characteristic orris facets to perfume compositions.

Abstract: A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound of the formula I in which (a) A is selected from the moieties (b) n is from 0-7, such that X is absent or a linear alkylene group in which n is from 1-7; and (c) Z is absent and Y is a moiety selected from the groups —CHO, or —CH2OH; or (d) Z is present and is a C1-7 linear alkane, and Y is selected from —CHOH, —CO, or —COC(CH3)O. The result is a consumable with enhanced mouthfeel and/or creaminess.

Abstract: 5,9-dimethyl-9-hydroxy-decen-4-al, having the formula (I)

Abstract: A method of providing a cooling effect to a product includes the incorporation into the product of at least one compound of the formula I in which m is a number between 0 and 2, X, Y and Z are selected independently from the group consisting of H, halogen, OH, Me, Et, MeO and EtO, and R1, R2 and R3together comprise at least 6 carbons, selected such that (a) (i) R1 is selected from the group consisting of H, Me, Et, isopropyl and C4-C5 branched alkyl; and (ii) R2 and R3 are independently selected from the group consisting of Me, Et, isopropyl and C4-branched alkyl; or (b) any two or all of R1, R2 and R3 together form a monocyclic, bicyclic or tricyclic radical having up to 10 carbons. The compounds confer substantial cooling effects on compositions applied to the skin or taken orally, such as toothpastes, mouthwashes, foodstuffs, beverages, confectionery, tobacco products, skin creams and ointments.

Abstract: Disclosed are compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by artificial sweeteners including aspartame, saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate; and including stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A.