Abstract: G?q-Gustducin chimeric G-proteins that functionally couple to G-protein coupled receptors. The chimeras can be expressed in heterologous cell systems and can be used as the basis of assays for identifying modulators of taste response, in particular bitter, sweet or umami taste responses.

Abstract: Compounds of formula (I) wherein R1-R5, n and m have the same meaning as given in the description, having cooling properties are disclosed. Furthermore a process of their production and consumer products comprising them are disclosed.

Abstract: Compounds of formula (I) wherein R1-R5, n and m have the same meaning as given in the description, having cooling properties are disclosed. Furthermore a process of their production and consumer products comprising them are disclosed.

Abstract: G?q-Gustducin chimeric G-proteins that functionally couple to G-protein coupled receptors. The chimeras can be expressed in heterologous cell systems and can be used as the basis of assays for identifying modulators of taste response, in particular bitter, sweet or umami taste responses.

Abstract: Cooling compounds of formula (I) wherein R1 is selected from the group consisting of hydrogen, methyl, C1-C3 alkoxy, phenyl, C1-C3 alkylphenyl, C1-C3 alkoxyphenyl, thienyl, pyridyl, furyl, and indoyl; R2 is selected from the group consisting of hydrogen and hydroxyl, or R2 forms together with the carbon atom to which it is attached a carbonyl group; and R3 is selected from the group consisting of 2,4-dimethylpent-3-yl, 2,3,4-trimethylpent-3-yl, adamantyl and 2-isopropyl-5-methyl-cyclohexyl-1-yl; and, product compositions comprising them.

Abstract: G?q-Gustducin chimeric G-proteins that functionally couple to G-protein coupled receptors. The chimeras can be expressed in heterologous cell systems and can be used as the basis of assays for identifying modulators of taste response, in particular bitter, sweet or umami taste responses.

Abstract: The present invention refers to compounds with cooling properties, the compound are of formula (I), wherein R1 is selected from the list consisting of C1-C3 alkyl, —SCH3, and —NH2, and —CHR?OR? wherein R? and R? are independently selected from hydrogen, methyl and ethyl; R2 is selected from the list consisting of hydrogen, C1-C3 alkyl, and a halide; and I) A is wherein R is selected from hydrogen, —OR11 wherein R11 is selected from hydrogen, and C1-C3 alkyl; halide; —NO2; —CN; —C(O)NH2; and —C(O)OR12 wherein R12 is selected from hydrogen, and C1-C3 alkyl; and X is selected from the list consisting of —CH2—, —C(O)—, and —C(O)NHCH2—; or II) A is wherein n is 0 or 1.

Abstract: Cooling compounds of formula (I) wherein R1 is selected from the group consisting of hydrogen, methyl, C1-C3 alkoxy, phenyl, C1-C3 alkylphenyl, C1-C3 alkoxyphenyl, thienyl, pyridyl, furyl, and indoyl; R2 is selected from the group consisting of hydrogen and hydroxyl, or R2 forms together with the carbon atom to which it is attached a carbonyl group; and R3 is selected from the group consisting of 2,4-dimethylpent-3-yl, 2,3,4-trimethylpent-3-yl, adamantly and 2-isopropyl-5-methyl-cyclohe?yl-1-yI; and, product compositions comprising them.

Abstract: A method of providing a cooling sensation to the skin or mucous membranes of the mouth by applying thereto a quantity of at least one chemical compound sufficient to cause a desirable degree of cooling sensation, the chemical compound comprising a compound of formula I: in which R1, R2 are independently in either the meta- or para-position and independently comprise at least one of hydrogen, halide, C1-C3 alkyl (linear or branched), halide, C1-C3 alkoxy, nitro, nitrile, amide or ester; R3 comprises at least one of C1-C5 alkyl or C1-C5 alkenyl groups (linear or branched), R4 comprises at least one of hydrogen, C1-C3 alkyl (linear or branched), or a halide. The cooling effect provided is in some instances superior to that achievable by any of the known commercial cooling agents.