Abstract: The present disclosure relates generally to a process for obtaining a naturally derived composition rich in polymethoxylated flavonoids (PMFs). In some embodiments, the process results in a composition in which PMFs make up at least 90% by weight of the flavonoid content in the composition, based on the total weight of flavonoids in the composition. In certain aspects, the disclosure provides compositions resulting from the purification process and the use of such compositions to reduce bitterness, astringency, or sourness, or to enhance 0 sweetness or mouthfeel of an ingestible composition, such as a flavored food or beverage product. In some embodiments, the disclosure provides uses of the resulting composition to reduce the unpleasant taste of limonin, nomilin, or, one or more of which can be present at elevated levels in certain citrus products.

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 present invention relates to arthropod control compositions, methods and uses to control arthropods as well as arthropod control articles comprising the same.

Abstract: Described herein are compounds of formula (I) as properfume compounds. In particular, described herein is a method to release a compound being a ketone of formula (II), a formate ester of formula (III), and/or an alcohol of formula (IV) by exposing the compound of formula (I) to an environment wherein it is oxidized. Moreover, a perfuming composition and a perfumed consumer product including at least one compound of formula (I) are also described.

Abstract: Described herein are compounds of formula (I) that are able to provide a long-lasting or substantive odor, in particular floral and/or fruity odor, to the environment. Also described herein is a method of imparting a long-lasting odor, in particular a fresh green, floral and/or fruity odor, to surfaces, such as hard surfaces, fabric, skin or hair. Also described herein are a method of using said compounds in perfumery and perfuming compositions or perfumed articles including the compounds described herein.

Abstract: The various aspects presented herein relate to the field of perfumery. In particular, the present disclosure provides compositions having an increased and/or improved long-lastingness and/or fragrance profile. In addition, the present disclosure provides methods of using such compositions to increase and/or improve the long-lastingness and/or fragrance profile of a fragrance composition.

Abstract: The aspects presented herein provide methods and compositions for the reduction or suppression of marine protein hydrolysate malodor by employing rice extract and/or a solid acid, preferably selected from malic acid, tartaric acid and citric acid.

Abstract: The present invention relates to arthropod control compositions, methods and uses to control arthropods as well as arthropod control articles comprising the same.

Abstract: The present disclosure relates to a powdered composition, preferably a flavored powdered composition comprising a solid plant-based fat to impart thermal triggered release properties when incorporated in food products such as meat analogues. The disclosure further relates to the use of a flavored powdered composition as an animal fat replacer in food, pet-food or feed products. Finally, the disclosure concerns a method for preparing said flavored powdered composition and a food product comprising said flavored powdered composition.

Abstract: Described herein is a fragrance delivery system including a perfume oil and a carrier material, where the perfume oil includes at least one pro-perfume compound and where the perfume oil is dispersed in or absorbed within the carrier material. Also described herein are compositions and perfumed products including the same.

Abstract: Described herein are compound useful as sweet flavor modifiers. Ingestible compositions that include one or more of these compounds in combination with a natural or artificial sweetener are also described.

Abstract: The aspects presented herein provide methods and compositions for the reduction of the peroxide value of perfume ingredients, formulated perfumes, formulated body care products, essential oils, and natural extracts.

Abstract: The present disclosure relates to a novel method of producing vanillin and/or derivatives thereof by applying improved biocatalysts. Also provided herein are expression systems for preparing said improved biocatalysts. Moreover provided herewith are novel enzyme mutants, corresponding coding sequences and vectors applicable in the biochemical production of vanillin. The present disclosure further provides recombinant host cells or organisms genetically modified for improved functional expression of biocatalysts, as well as recombinant host cells or organisms useful to produce vanillin.

Abstract: Described herein are novel methods for the acetyl transferase-catalyzed production of drimanyl-acetate compounds by the acetylation of the respective drimanyl alcohol sources performed in vitro or in vivo. Also described herein is the identification of enzymes having corresponding acetyl transferase activity from different microbial and plant sources. Also described herein is the provision of enzyme mutants derived from the newly identified enzymes. Further described herein is the provision of corresponding coding sequences of such enzymes and mutants, recombinant vectors, and recombinant host cells suitable for the production of such acetyl transferases and mutants and for performing the novel production methods of drimanyl acetate compounds. Still further described herein is a method of using such drimanyl acetates as intermediates for the production of odorant, flavor or fragrance or insect/pest control ingredients.

Abstract: Described herein are compounds of formula (I) as properfume compounds, as well as a method to release a compound being a carbonyl of formula (II), a formate ester of formula (III) and/or an alcohol of formula (IV), by exposing the compound of formula (I) to an environment wherein it is oxidized. Also described herein are a perfuming composition and a perfume consumer product including at least one compound of formula (I).

Abstract: Described herein are perfuming compositions and perfumed consumer products including, as perfuming ingredients, cyclopentanone compounds of formula in a form of any one of its stereoisomers or a mixture thereof, where n represents 1.

Abstract: Described herein is a precursor compound of formula (I) releasing 2-acetyl-1-pyrroline and a method to release 2-acetyl-1-pyrroline from the precursor compound of formula (I) in the form of any one of its stereoisomers, tautomers, salts or as a mixture thereof, where R1 represents a hydrogen atom or a C1 to C10 hydrocarbon group optionally including one to three heteroatoms; X represents an amino acid, a peptide or a OR2 wherein R2 represents a hydrogen atom or a C1 to C20 hydrocarbon group optionally including one to three heteroatoms and n is 0 when the dotted line represents a single bond or n is 1 when the dotted line represents no bond.

Abstract: The various aspects presented herein relate to the perfumery industry. More particularly, the various aspects presented herein relate to malodor counteracting compositions and/or ingredients, methods for counteracting malodors, as well as to the perfumed articles or perfuming compositions comprising as an active ingredient, at least one compound selected from the group consisting of: a compound of Formula (I), a compound of Formula (II), a compound of Formula (III), a compound of Formula (IV), and mixtures thereof.

Abstract: The present disclosure generally relates to an antimicrobial composition that an encapsulated flavor, which is useful for treating water and rendering it safe for human consumption. In some embodiments, a colorant is also encapsulated with the flavor, which causes the color to change when the microcapsules containing flavor and colorant are introduced to water. This can provide an approximate indicator as to when the water is safe for human consumption.

Abstract: The various aspects presented herein relate to processes for preparing food ingredients, flavors and sweeteners from extracts of plants that contain mogrosides such as Siraitia grosvenorii. Further provided herein are formulations and uses of compositions made from the processes.