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.

Abstract: The present invention relates to the field of organic synthesis and, more specifically, it concerns a process for preparing compound of formula (I) by a hydroboration-oxidation reaction of compound of formula (II).

Abstract: Described herein are a new process for the preparation of polyamide microcapsules, as well as such polyamide microcapsules. Further described are perfuming compositions and consumer products including such capsules, in particular perfumed consumer products in the form of home care or personal care products.

Abstract: The present invention relates to the field of organic synthesis and more specifically it concerns a process for preparing compound of formula (I) by a cross metathesis reaction. Said compound of formula (I) is valuable new chemical intermediate for producing perfuming ingredients and is also part of the present invention.

Abstract: Described herein are plant-derived haloacid dehalogenase-like (HAD-like) polypeptides having cyclic terpene synthase (TPS) activity, in particular suitable for use in biochemical methods of producing drimane-type sesquiterpenes, encompassing drimenol and/or albicanol and related compounds, like phosphorylated drimane-type sesquiterpene alcohols, in particular phosphorylated drimenol and/or albicanol compounds and derivatives. Also described herein are the coding nucleotide sequences of the TPS activity, corresponding expression constructs, recombinant hosts, and methods of preparing such polypeptides and mutants and variants thereof. Also described herein is a method of using such polypeptides, the method including using the polypeptides in the production of odorants, flavours and fragrance ingredients.

Abstract: The present invention relates to a perfuming composition comprising a 2-(alkylsulfonyl)octan-4-one compound of formula (I) and an oil phase comprising at least one perfumery raw material, wherein the compound of formula (I) is present in the perfuming composition in an amount of at least 5 wt. %. The present invention further relates to a method for preparing the perfuming composition as well as to a consumer product comprising the perfuming composition.

Abstract: Provided herein is a method for making an extruded particle comprising: a. mixing a modified starch and ?20% water wherein the water content is such that said mixture has a glass transition temperature Tg above room temperature; b. heating the mixture at a temperature sufficient to form a molten mass; c. adding ?12% flavor to the mixture or to the molten mass or both to form a flavored molten mass; d. extruding the melt through a die to form an extrudate; and e. cutting or crushing the extrudate to form an extruded particle having a retained flavor of about ?12% by weight based on the total weight of the particle wherein the glass transition temperature of the particle is substantially the same as the mixture.

Abstract: The present disclosure relates generally to flavoring compositions having a roast aroma profile and their use in flavored consumer products. In certain aspects, the disclosure also provides methods for the preparation of such flavoring compositions.