Abstract: The present disclosure relates to fragrance compositions comprising a stabilizing mixture. The present disclosure also relates to consumer products containing the stabilized fragrance composition.

Abstract: The present disclosure relates generally to flavor compositions that contain iron compounds, such as heme analogues and iron salts. In some embodiments, the flavor compositions comprise a solid plant-based fat. In certain aspects, the disclosure provides uses of such flavor compositions to flavor food products that contain non-animal proteins, such as meat analogue products.

Abstract: The present disclosure relates to the field of malodour counteraction. More particularly, it concerns compositions that limit, decrease or eliminate the perception of malodours associated with soaps or soap bases. Such compositions include (i) a malodour antagonist system associated with perfuming ingredients performing as malodour counteractant, and (ii) at least one malodour neutralizing system, in a combination that significantly reduces the perception of malodours associated with soaps or soap bases. Such compositions, their use in combination with delivery systems and their applications in consumer products are objects of the present disclosure.

Abstract: The aspects presented herein provide wax formulations and candles having improved release characteristics from containers.

Abstract: The present invention relates to compounds of formula (I), a delivery system based on photosensitive cyclic acetal or ketal compounds capable of liberating in a controlled manner active volatile carbonyl compounds into the surrounding upon exposure to light. Furthermore, the present invention relates to the use of said compounds in perfumery, as well as the perfuming compositions or perfumed consumer products comprising the invention's compounds.

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: Described herein are methods of producing hexenols including: a) contacting a hydroperoxide of a polyunsaturated fatty acid with a modified hydroperoxide lyase to form a hexenal; and b) reducing the hexenal to a hexenol in the presence of a hydride donor, a ketoreductase, and a co-factor, where the contacting and reducing steps are carried out at essentially the same time in the substantial absence of baker's yeast.

Abstract: The present disclosure generally relates to combinations of certain taste-modifying compounds with the compound: N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide, which is also referred to herein a “TM1” and comestibly acceptable salts thereof. In some aspects, the disclosure provides compositions that include TM1, or a comestibly acceptable salt thereof, in combination with one or more umami or kokumi tastants. In some embodiments, the compositions are ingestible compositions, including, but not limited to, packaged food and beverage products.

Abstract: The present disclosure relates to methods for enhancing mental performance and compositions, typically mental performance enhancing compositions, suitable for use in such methods. The present disclosure also relates to consumer products comprising the mental performance enhancing compositions described herein.

Abstract: The present disclosure relates generally to polyelectrolyte complexes of non-animal proteins and their use in various comestible products, such as food products, beverage products, and nutritional products, including meat and dairy analogue products. In some embodiments, the polyelectrolyte complexes comprise a plant protein, such as pea protein, soy protein, canola protein, potato protein, and bean proteins, such as fava bean protein. In some embodiments, the polyelectrolyte complexes mask certain undesirable tastes of one or more of the proteins and improve the mouthfeel of comestible compositions that include the protein complexes. In some embodiments, the polyelectrolyte complexes are combined with certain fibers, which allows the blend to be suitable for addition to an ingestible composition useful for making meat or dairy analogue products. In some embodiments, flavorings or flavor-modifiers are combined with the polyelectrolyte complexes as well.

Abstract: The present invention relates to an arthropod control composition, methods and uses to control arthropods as well as consumer products comprising the arthropod control composition.

Abstract: The present disclosure generally provides taste-modifying compositions that reduce the salty taste of a sodium salt, such as sodium bicarbonate. In some aspects, the disclosure provides uses of such taste-modifying compositions to reduce the salty taste of a sodium salt. In some other aspects, the disclosure provides compositions (such as comestible compositions or oral care compositions), which comprise a sodium salt and a taste-modifying composition. 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, mouthwash, and the like).

Abstract: The present invention relates to a process of preparing a compound having structural formula (I) comprising reacting a compound having structural formula (II) with water in the presence of an organic amide or an organic amine and to the use of a compound having structural formula (I) for the preparation of a compound having structural formula (IVa), (IVb) or (IVc).

Abstract: The present invention relates to the field of organic synthesis. More specifically, it concerns a process for the selective reduction of a C3-C70 substrate containing one or more carbonyl or carboxylic functional groups into the corresponding alcohol diol, or polyalcohol in the presence of a silane and at least one catalyst or pre-catalyst in the form of a zinc complex. The Zinc complex of formula (I) or (II) is also part of the invention.

Abstract: The present disclosure relates to the field of natural sweetener compositions useful in the flavor industry. More particularly, it concerns a composition comprising a natural sweetener selected from the group consisting of steviol glycosides, mogrosides, and any mixture thereof; at least one C1-6 linear or branched alkyl lactate; and one or more food grade co-solvents. The present disclosure further relates to the use of the said composition in consumer products, such as flavored products.

Abstract: The present invention relates to anti-dandruff compositions comprising one or more perfume compounds. The invention also relates to hair care products comprising such compositions as well as methods of treating dandruff using such compositions or products. The invention further relates to a method of identifying compositions useful for the treatment and/or prevention of dandruff.

Abstract: The present disclosure relates to the field of natural sweetener compositions useful in the flavor industry. More particularly, it concerns a composition comprising a natural sweetener selected from the group consisting of steviol glycosides, mogrosides, and any mixture thereof, and a solvent mixture comprising A) propylene glycol or glycerol; B) one or more solvents having Hansen Solubility Parameters ?p and ?h higher than ?p and ?h, respectively, of the solvent chosen as solvent A; and C) one or more solvents having Hansen Solubility Parameters ?p and ?h lower than ?p and ?h, respectively, of the solvent chosen as solvent A. The present disclosure further relates to the use of the said composition in consumer products, such as flavored products.

Abstract: The various aspects presented herein relate to flavoring compositions with smoky-like aroma profile for use in flavored consumer products, and methods for the preparation of such flavoring compositions.

Abstract: The present disclosure relates to the field of perfumery and more precisely it concerns a device and associated consumer articles, for dispersing a liquid fragrance composition into the surrounding space via evaporation.

Abstract: The present disclosure relates generally to malonyl steviol glycosides and the use of such compounds for various comestible uses, such as sweetening a flavored product or enhancing the sweetness of another sweetener. In some aspects, the disclosure provides certain compositions that include such malonyl steviol glycosides, such as compositions that include such malonyl steviol glycosides and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a flavored article, such as a flavored food or beverage product, or an oral care product.