Abstract: The present invention relates to a heating or warming composition that may be delivered orally or to the skin or mucous membranes. The composition contains a warming agent in combination with a cooling agent. The warming agent and cooling agent may be provided in one composition or they may be provided separately in distinct formulations separated over time or geographically. The present invention also extends to methods of providing a heating sensation as well as to products for oral or skin or mucous membrane delivery that contain such a warming composition or that contain a warming agent in combination with a cooling agent. Such products include food products, beverages, chewing gums, confections, cosmetics, lotions, creams and the like containing such a warming composition.

Abstract: An oral composition containing an essential oil that provides a physical warming sensation when administered to the oral cavity and a method for achieving a physical warming sensation by administering the oral composition. The essential oil is rich in cis and trans-Piperitone Oxide and Piperitenone Oxide that impart unique organoleptic characteristics when the essential oil is used as the primary flavoring ingredient or as an additive in flavor compositions for chewing gum, confections, oral care applications, beverages, and general food applications.

Abstract: The physiological cooling agent N-ethyl-2,2-diisopropylbutanamide exhibits a surprising selectivity for throat cooling over mouth cooling, especially when consumed in the form of a confection. Methods of treating throat discomfort using N-ethyl-2,2-diisopropylbutanamide are described. Also described are various confections that incorporate N-ethyl-2,2-diisopropylbutanamide, including hard candy confections, soft candy confections, and center-filled confections.

Abstract: A chewing gum composition including at least three flavor compositions providing a unique and long-lasting flavor sensations to the consumer.

Abstract: The physiological cooling agent N-ethyl-2,2-diisopropylbutanamide exhibits a surprising selectivity for throat cooling over mouth cooling, especially when consumed in the form of a confection. Methods of treating throat discomfort using N-ethyl-2,2-diisopropylbutanamide are described. Also described are various confections that incorporate N-ethyl-2,2-diisopropylbutanamide, including hard candy confections, soft candy confections, and center-filled confections.

Abstract: A chewing gum composition including at least three flavor compositions providing a unique and long-lasting flavor sensations to the consumer.

Abstract: The present invention relates to sensate-plated sanding compositions, products containing the same and methods for preparing. More specifically, the compositions of the present invention may include a particulate and a sensate composition, which may include a flavor and/or functional component, associated with the particulate.

Abstract: The present invention relates to compositions and comestibles that are vanilla-flavored but with a contributory mint flavor. More specifically, the compositions of the present invention have a characterizing vanilla flavor in combination with breath-freshening components and optionally cooling agents. In some embodiments, the compositions may include a vanilla flavor composition which includes vanilla flavor and vanillin or its derivatives and a mint oil composition.

Abstract: The present invention relates to oral delivery systems, such as confectionery and chewing gum compositions, and methods for imparting the perception of nasal clearing to a user. In particular, the present invention includes confectionery and chewing gum compositions including a compound selected from 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-butenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, and any combinations thereof and methods. The delivery systems promote the perception of nasal clearing in the user.

Abstract: The present invention relates to compositions and comestibles that include a non-aldehyde cinnamon flavor composition. The composition includes cinnamic aldehyde ethylene glycol acetal, and at least one non-aldehyde cinnamyl compound. In a preferred embodiment, the flavor composition includes a high intensity sweetener.