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.

Abstract: The present invention relates to a beverage additive comprising a clouding agent comprising a soluble citrus fiber as well as to a beverage comprising said beverage additive. The present invention further relates to a method for the preparation of soluble citrus fibers and the use of said soluble citrus fibers as a clouding agent in a beverage.

Abstract: The present invention relates to enol ether compounds of formula (I) as properfume compounds. In particular, the present invention relates to a method to release a compound being an aldehyde compound of formula (II), a formate ester of formula (III) and/or an alcohol of formula (IV), by exposing the enol ether 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 enol ether compound of formula (I).

Abstract: The present disclosure relates generally to flavor-modifying compositions and their use in various comestible products, such as food products, beverage products, nutritional products, including dairy products. In some embodiments, the flavor-modifying compositions include lactase. In some embodiments, the flavor-modifying compositions include one or more sweetness enhancers. In some embodiments, the flavor-modifying compositions also include one or more flavorings, such as sweeteners, including, but not limited to, sugars, high-intensity sweeteners, or combinations thereof. In some aspects, the disclosure provides the use of such flavor-modifying compositions in various comestible compositions. Such comestible compositions include various additional components, such as animal proteins (for example, dairy proteins), non-animal proteins, and the like. Such comestible compositions can be packaged as or included in food products, beverage products, or animal feed products.

Abstract: The present disclosure relates generally to the use of metal compounds, such as metal salts or metal complexes, and their use in food products and pet food products. In some embodiments, the metal compounds are encapsulated in an encapsulant designed to release the metal compounds upon heating, such as cooking. In certain aspects, the disclosure provides meat analogue products that include such encapsulated metal compounds.

Abstract: A method of enhancing the sweetness of sweetener in a food or beverage product comprising adding Naringenin to the product in an amount of 50 ppm to 200 ppm by weight of the total weight of the product wherein the naringenin does not block the bitter taste of the product when compared to the beverage without naringenin. Also provided here is a food or beverage product comprising naringenin in an amount of from 50 to 200 ppm, by weight, of the total weight of the product, and a sweetener wherein the product is not a product selected from coffee, tea, a cosmetic and a pharmaceutical.

Abstract: The present invention relates to the field of malodor counteraction. More particularly, it concerns malodor masking ingredient having an indane moiety (as defined in formula (I)), as well as malodor masking compositions comprising such ingredients.

Abstract: Provided herein are methods of making emulsions comprising triglycerides and a marine peptides wherein the method is carried out in the substantial absence of an added emulsifier.