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.

Abstract: Disclosed herein is a soap composition including a soap active material and a fragrance composition including at least one profragrance compound, where the at least one profragrance compound releases a fragrance compound upon reacting with oxygen. Also disclosed herein is a soap article including the soap composition as well as a method of conferring, improving, enhancing or modifying perfume retention of the fragrance composition over a prolonged period of time in a soap composition.

Abstract: The present disclosure relates to the field of flavor or perfumery. More particularly, it concerns a liquid composition comprising a compound of formula (I) and/or a compound of formula (II), an oil comprising carvone, and optionally, a solvent. The present disclosure further relates to the use of the said composition in consumer products, such as flavored products and body care products.

Abstract: The present invention provides long-lasting fragrance compositions that impart to a consumer a long-lasting perception and/or intensity of a perfume during fragrance wear. The present invention provides long-lasting fragrance compositions for prolonging the performance of a fragrance oil.

Abstract: The present disclosure generally relates to mogroside compositions useful for improving the flavor of certain fruit juice compositions that have certain undesirable flavors, such as excessive astringency, bitterness, or sourness, or insufficient sweetness or mouthfeel. In some embodiments, the mogroside composition is monk fruit juice or monk fruit juice concentrate. In some embodiments, the mogroside composition comprises mogroside V, and, optionally, one or more other naturally occurring mogrosides.

Abstract: The present invention relates to the field of perfumery. More particularly, it concerns a consumer product comprising at least one compound of formula (I) and, optionally, a personal care active base. Moreover, the present invention relates to a method of imparting a long-lasting odor, in particular green odor, to surfaces, such as skin or hair.

Abstract: The present invention relates to a perfume system comprising a core-shell microcapsule A, optionally, a core-shell microcapsule B, and optionally, a free perfume oil, wherein the core of the core-shell microcapsule A and/or the free perfume oil comprises a 2-oxoacetate derivative of formula (I) as well as a perfumed consumer product comprising the same and methods and uses of the same for enhancing, conferring, increasing and/or modifying the fragrance properties and/or the fragrance intensity of perfumed consumer products.

Abstract: The present invention relates to the field of perfumery. More particularly, it relates to compounds of formula (I) that are able to provide a long-lasting or substantive odor to the environment. Moreover, the present invention relates to a method of imparting a long-lasting odor to environment or to surfaces, such as hard surfaces, fabric, skin or hair. Furthermore, the present invention relates to the use of said compounds in perfumery, as well as the perfuming compositions or perfumed articles comprising the invention's compounds.

Abstract: The present disclosure relates generally to extruded food products that contain one or more aroma compounds. In some embodiments, the extruded food products are products that contain non-animal proteins, such as vegan analogues of meat products, dairy products, and seafood products. In some embodiments, the one or more aroma compounds are not distributed uniformly throughout the product but, instead, have a higher concentration at or near the external surfaces of the extruded food product. In certain related aspects, the disclosure provides methods of making such extruded food products. In some embodiments, the methods comprise introducing one or more aroma compounds following extrusion.

Abstract: The present invention relates to compounds of formula (I) as properfume compounds. In particular, the present invention relates to 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. Moreover, the present invention relates to a perfuming composition and a perfumed consumer product comprising at least one compound of formula (I).

Abstract: A lipid or enzyme-modified lipid emulsion with excellent stability at low temperatures is developed. The lipid or enzyme-modified lipid emulsion includes an aqueous phase comprising 1.0-15 wt % modified starch or a polyglycerol ester of fatty acids (PGE) and 30-50 wt % organic solvent; and an oil phase comprising 1.0-20 wt % lipid or enzyme-modified lipid, such as enzyme-modified butter flavor or enzyme-modified plant oil, and 5.0-25 wt % edible oil. The lipid or enzyme-modified lipid emulsion may further include 0.1-5.0 wt % crystallization inhibitor and/or 0-15 wt % weighting agent. The enzyme-modified butter flavor or enzyme-modified plant oil in the lipid or enzyme-modified lipid emulsion is selected from the group consisting of monoglyceride, diglyceride, triglyceride, and a mixture thereof. A method for preparing the lipid or enzyme-modified lipid emulsion is also developed.