Abstract: Described herein is a method of using as perfuming ingredients, e.g. to impart odor notes of the fruity, fruity-exotic types, cyclopentanone compounds of formula in a form of any one of its stereoisomers or a mixture thereof, and wherein n represents 1 or 2.

Abstract: Described herein are rinse-off hair conditioner compositions with high deposition properties for cationically coated microcapsules. The compositions contain limited amounts of quaternary ammonium salts that are replaced by at least one non-quaternized conditioning ingredient to provide a high deposition of microcapsules onto a surface.

Abstract: The present invention relates to a composition comprising a surfactant system comprising lecithin and a diterpene glycoside and/or a glucosylated diterpene glycoside, a non-polar phase comprising a flavor oil, and a polar phase. The invention further relates to a method for the preparation of the inventive composition, as well as to the use of the inventive composition for the preparation of a flavored beverage or personal care product. Moreover, the invention concerns a beverage or personal care product comprising the inventive composition.

Abstract: The various aspects presented herein relate to the perfumery industry. More particularly, the various aspects presented herein relate to the use of volatile compositions to limit, decrease or eliminate the perception of sweat malodor. Such compositions include at least one malodor antagonist optionally combined with perfuming ingredients. Such compositions, their use in combination with delivery systems and their applications in consumer products are also objects of the present disclosure.

Abstract: The present disclosure relates generally to the use of fat blends and emulsions of fat blends (such as water-in-oil fat blends) to improve certain features of a comestible product. In certain embodiments, certain water-in-oil emulsions disclosed herein can be suitably used to improve the organoleptic properties, the perceived texture, the perceived juiciness, or the mouthfeel of various foods, pet foods, or feed products, such as meat analogue products.

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 present disclosure generally provides conjugates diynes, particularly 6,8-diyne amides, and the use of such compounds and related compounds as flavor modifiers. In some aspects, the disclosure provides compositions that include such conjugated diynes, such as compositions that include such conjugated diynes and one or more additional compounds, such as a sweetener, salt, a glutamate, an arginate, and the like. In some other aspects, the disclosure provides methods of reducing or eliminating the amount of sweetener, salt, glutamate, or arginate in a food or beverage product.

Abstract: The various aspects presented herein relate to the cooling and flavor boosting compositions, and their use thereof.

Abstract: The present disclosure generally provides the flavor compositions that impart a wintergreen taste, but which include reduced amounts methyl salicylate. In some embodiments, the flavor compositions contain no methyl salicylate. In related aspects, the disclosure provides the use of such flavor compositions to reduce or eliminate methyl salicylate in a flavored product, such as a wintergreen-flavored product. In some embodiments, such compositions are incorporated into a flavored product, such as a food product, a beverage product, or an oral care product, such as a toothpaste, a mouthwash, a tooth-whitening composition, mouthwash, chewing gum, and the like.

Abstract: The present invention relates to the field of perfumery, more particular it concerns soap compositions. The present invention relates to a soap composition comprising a soap active material and a perfume composition comprising perfume raw materials defined by LogP and used according specific proportions. The present invention also relates to a soap article comprising the soap composition and the use thereof as well as a method for modifying the olfactive character of the perfume composition under wet conditions on a skin, surface or in the air surrounding of the skin.

Abstract: Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solution to form a solution or dispersion of the compound; and b. drying the solution or dispersion to form a solution or solid dispersion of the compound wherein the compound has an increased dissolution rate in water as compared to the compound when dissolved in water alone.

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: The various aspects presented herein relate to the field of antimicrobial compositions and their use as antibacterial agents, or their use for the preparation of antimicrobially active perfuming compositions and consumer products.

Abstract: Provided herein are polypeptides that bind to the malodour-causing substance DMTS. Also provided are nucleic acid sequences that encode for the polypeptides. Further provided herein is a method for identifying a compound that binds, suppresses, blocks, inhibits, and/or modulates the activity of one or more olfactory receptor that is activated by the malodor-causing substance DMTS comprising a) contacting the receptor, or a chimera or fragment thereof with a compound and b) determining whether the compound has an effect on the activity of the receptor. Further provided is an expression vector comprising the nucleic acid encoding the polypeptides described as well as a non-human organism or a host cell modified to express a receptor that is activated by DMTS. Also provided is the use of the polypeptides for identifying malodor modulating compounds.

Abstract: The present disclosure relates to the field of antimicrobial compositions. More particularly, it concerns the use of a composition as an antimicrobial agent, the composition comprising ingredients selected from the group consisting of: (i) nona-2,6-dien-1-ol in combination with at least one ingredient selected from the group consisting of 3-neopentylpyridine, 2-methylhexan-3-one oxime, terpineol and 2-isopropyl-5-methylphenol; (ii) gamma-dodecalactone in combination with at least one ingredient selected from the group consisting of 1-Methyl-4-(1-methylethenyl)-cyclohexene, 4-Methoxybenzaldehyde, and 1,3-Benzodioxole-5-carbaldehyde; (iii) (Z)-3,7-Dimethyl-2,6-octadien-1-ol and gamma-dodecalactone; (iv) cis-4(Isopropyl)cyclohexanemethanol and 4-Methoxybenzaldehyde; and (v) 1,3-Benzodioxole-5-carbaldehyde and 4-Methoxybenzaldehyde, wherein the ingredients are present in an amount sufficient to provide an antimicrobial effect.

Abstract: The present application relates to a method of producing drimenol and/or drimenol derivatives by comprising contacting at least one polypeptide with farnesyl diphosphate (FPP). The method may be performed in vitro or in vivo. Also provided are amino acid sequences of polypeptides useful in the methods and nucleic acids encoding the polypeptides described. The method further provides host cells or organisms genetically modified to express the polypeptides and useful to produce drimenol and/or derivatives of drimenol.

Abstract: Described herein is a method of using solid particles having a surface functionalized with a terminal cyclocarbonate group to neutralize an odor from ammonia and primary or secondary amines. Also described herein are perfuming compositions and perfuming consumer products that include malodor neutralizers.

Abstract: The present disclosure relates to the field of delivery systems. Described herein is a powdered composition comprising including granules having a hydrophobic active ingredient dispersed in a polymeric matrix, wherein the powdered composition contains a fireproofing agent. The fireproofing agent defined in the present disclosures includes talc that, when present in the powdered composition, prevents a dust explosion risk when the powdered composition is manufactured, handled or dosed into a consumer product.

Abstract: A method of enhancing the sweetness of sweetener in a beverage or food product comprising adding Hesperetin Dihydrochalcone to the product in an amount of 2 ppm to 50 ppm by weight of the total weight of the product. Also provided here is a beverage or food product comprising Hesperetin Dihydrochalcone in an amount of from 2 to 50 ppm, by weight, of the total weight of the product.

Abstract: Described herein is a process for producing perfume- or flavor-containing microcapsules with improved deposition of encapsulated actives on targeted surfaces such as fiber, hair and skin, which can be used in home or personal care products. Also described herein are microcapsules obtainable by such a process and consumer products including these microcapsules.