Abstract: The present invention relates to a flavor nanoemulsion comprising a surfactant system comprising a polyoxyethylene sorbitan fatty acid ester and a polyglycerol ester of fatty acids (PGE), a non-polar phase comprising a flavor oil, and a polar phase. The invention further relates to a flavored beverage comprising the flavor nanoemulsion according to the invention.

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 invention relates to fragrances, consumer products, and uses thereof having long-lasting fragrance performance based upon at least one fixative selected based upon Hansen Solubility Parameters and perfume raw materials having moderate and/or high volatility.

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

Abstract: The present invention relates to the field of organic synthesis and more specifically it concerns a process for preparing compound of formula (I) catalyzed by a nickel complex. The compound of formula (II) is also part of the invention.

Abstract: The invention relates to a sanitizer dispenser (1, 1?) and to a method for sanitizing with such a sanitizer dispenser (1, 1?). The sanitizer dispenser (1, 1?) comprises: a container body (10) with a first compartment (11) and a second compartment (12), which are separated from one another, wherein the first compartment (11) contains a sanitizer substance (20), and wherein the second compartment (12) contains a hydrating substance (30); and a dispenser outlet (50, 50?) attached to the container body (10) and configured to dispense the sanitizer substance (20) from the first compartment (11) and the hydrating substance (30) from the second compartment (12).

Abstract: Described herein are essential oils, extracts, apparatus and methods for the extraction of the essential oils and extracts from plant biomass using microwaves.

Abstract: The invention relates to malodor masking compositions and/or ingredients, methods for counteracting or masking malodors, and perfuming compositions having odor masking properties comprising 2, 4-dialkyl substituted pyridines for formula (I).

Abstract: The present invention relates to a malodour counteracting composition as well as to a perfuming composition, a packaging material, and a consumer product comprising the malodour counteracting composition according to the invention. Further, the present invention relates to a method for limiting, reducing or eliminating the perception of malodours associated with plastic materials, comprising the step of adding the malodour counteracting composition according to the invention to a plastic material.

Abstract: The present disclosure generally relates to certain licorice compounds and the use of such compounds to enhance sweetness, mask bitterness, or mask astringency. In certain embodiments, such compounds are used in combination with eriodictyol or homoeriodictyol. In certain aspects, the disclosure provides ingestible compositions and that include such licorice compounds. In some related aspects, the ingestible compositions are, or are included within, various flavored products, such as food products, beverage products, pharmaceutical products, or oral care products.

Abstract: Described herein are compositions and/or ingredients that increase a subject's perception of floral muguet compounds, methods for intensifying a subject's perception of floral muguet compounds, as well as perfumed articles or perfuming compositions including as an active ingredient, at least one compound selected from octanal; (E)-dec-2-enal, 2-phenylpropanal; (E)-but-2-enal; 3-methylbenzaldehyde; 3-(1,3-benzodioxol-5-yl)-2-methylpropanal; (±)-3-(4-methyl-3-penten-1-yl)-3-cyclohexene-1-carbaldehyde, (±)-4-(4-methyl-3-penten-1-yl)-3-cyclohexene-1-carbaldehyde, and mixtures thereof; heptanal, 4-Propan-2-ylbenzaldehyde; (3R)-3,7-dimethyloct-6-enal; (+)-(3S)-3-[(1R)-4-methyl-3-cyclohexen-1-yl]butanal, (+)-(3R)-3-[(1R)-4-methyl-3-cyclohexen-1-yl]butanal, and mixtures thereof; hexanal; 2,6-dimethylhept-5-enal; benzaldehyde; 2-methyl-3-(4-methylphenyl)propanal; 3,5,6-trimethyl-3-cyclohexene-1-carbaldehyde, 2,4,6-trimethyl-3-cyclohexene-1-carbaldehyde, and mixtures thereof; 4-ethylbenzaldehyde; 6-methoxy-2,6-dimethyl

Abstract: Described herein is a process for preparing a compound of formula (I) starting from a compound of formula (II) where the process is catalyzed by a metal complex.

Abstract: Described herein are wax formulations and candles having improved release characteristics from containers.

Abstract: The present invention relates to 2-oxoacids modified for use as stabilizers in non-polar applications, such as applications that contain food fats or oils, or fragrance oils.

Abstract: Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.

Abstract: The disclosure relates to a process for deacetylating certain acetyl-containing compounds, as well as the compositions formed from the process. In some embodiments, the acetyl-containing compounds are acetyl-containing compounds derived from avocado. In some aspects, the disclosure also provides uses of the deacetylated compositions to enhance salty taste, umami taste, or kokumi taste. In some embodiments, the disclosure provides ingestible compositions that include the deacetylated compositions and one or more of a salty tastant, an umami tastant, or a kokumi tastant by incorporating such deacetylated compositions into an ingestible composition. In some other aspects, the disclosure provides methods of reducing or eliminating the amount of one or more of a salty tastant, an umami tastant, or a kokumi tastant. In some other aspects, the disclosure provides uses of the deacetylated compositions to mask a bitter taste.

Abstract: The present disclosure relates generally to flavored fiber blends and their use in various comestible products, such as food products, beverage products, nutritional products, including dairy products and dairy analogue products. In some embodiments, the fiber blends include one or more hydrocolloids. In some such embodiments, the fiber blends include psyllium fiber and, optionally, one or more other plant-based fibers. In some embodiments, the fiber blends also include one or more flavorings, such as sweeteners, including, but not limited to, sugars, high-intensity sweeteners, or a combination thereof. In some embodiments, the fiber blends include flavor or taste modifiers, which improve mouthfeel, mask bitter tastes, and the like. In some aspects, the disclosure provides the use of such fiber blends in various ingestible compositions. Such ingestible compositions include various additional components, such as animal proteins (such as milk proteins), non-animal proteins, and the like.

Abstract: The present disclosure relates to the field of perfumery and more precisely it concerns a deodorant or an antiperspirant composition comprising a ?-thio carbonyl profragrance. The use of the composition to reduce body odour and a dispensing container comprising the composition are also objects of the disclosure.

Abstract: The present disclosure provides fragrance compositions having an olfactive profile that changes with time. The fragrance compositions include at least two contrasting perfume accords. The at least two contrasting perfume accords provide an olfactory modulating effect, such that the fragrance compositions deliver a desirable scent with increased perceived intensity and improved longevity of perception.

Abstract: The present invention relates to a flavor delivery system comprising a flavor composition comprising a surfactant system comprising lysolecithin, lecithin, a sugar ester, a monoglycerol ester, a polyglycerol ester, or mixtures thereof, a non-polar phase comprising a flavor oil, a polar phase comprising at least one polar non-aqueous solvent, wherein the flavor delivery system includes a stabilizer system comprising a biopolymer. The invention further relates to a method for preparing a flavor delivery system, a beverage or personal care product comprising the flavor delivery system, a method for preparing a flavored beverage or personal care product, and the use of a biopolymer for modifying, increasing or enhancing the storage stability of a flavor composition in an acidic beverage or consumer product.