Abstract: The present invention relates to a composition comprising a surfactant system comprising lysolecithin and lecithin, or lysolecithin and sugar ester, a non-polar phase comprising a flavor oil, and a polar phase comprising at least one polar non-aqueous solvent, wherein the flavor oil is present in an amount of at least 10 wt. %, based on the total amount of the composition, and wherein lysolecithin is present in an amount of at least 10 wt. %, based on the total amount of the composition. 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 present invention relates to a stable and clear microemulsion comprising: an oil phase comprising an hydrophobic active ingredient; an aqueous phase; and a surfactant system comprising: a non-ionic primary surfactant system; a first non-ionic co-surfactant system, and a second non-ionic co-surfactant system.

Abstract: Described herein are catalytic hydrogenation and the use of ruthenium complexes having a bidentate diphosphine ligand or two monodentate phosphine ligands, two carboxylate ligands, and optionally a diamine ligand in hydrogenation processes for the reduction of imines into the corresponding amines.

Abstract: The present disclosure relates to delivery systems. More particularly, the present disclosure relates to a process for releasing an active ingredient including a step of contacting a powdered composition with a medium having a pH?7. The powdered composition includes granules made of a water soluble polymer matrix, an oil phase dispersed in said matrix and carbonate particles. Consumer products such as an antiperspirant or deodorant composition or a powder soft drink beverage composition including the powdered composition are also object of the present disclosure.

Abstract: The present disclosure relates to the field of hair coloring compositions. Described herein is an oxidative hair coloring composition including microcapsules made of a perfumed-oil based core and a polymeric shell. Also described herein are a method for coloring hair and a hair coloring kit.

Abstract: Described herein is a compound of formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein R1, R2, R3 and R4 independently from each other, represent a hydrogen atom or a C1-2 alkyl group. The use of compound of formula (I) as perfuming ingredients of floral type and the compounds as part of a perfuming composition or of a perfuming consumer product are also described.

Abstract: Described herein is a method of using cyclic oxy ether compounds of formula in a form of any one of its stereoisomers or a mixture thereof, where the dotted line represents a carbon-carbon single or double bond; p represents 0 to 3; n represents 0 to 2; R represents, independently from each other hydrogen, a C1-C6 alkyl or C2-C6 alkenyl group each optionally substituted by an ester group; and R1 represents, independently from each other, a hydrogen atom or a C1-C3 alkyl group, the method including using the compound of formula (I) as a perfuming ingredient.

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

Abstract: The present invention relates to a new process for the preparation of microcapsules. Microcapsules obtainable by said process are also an object of the invention. Perfuming compositions and consumer products comprising said capsules, in particular perfumed consumer products in the form of home care or personal care products, are also part of the invention.

Abstract: The present disclosure generally relates to compounds useful as taste modifiers, particularly as compounds useful for enhancing umami taste, and their use in various comestible products, such as food and beverage products.

Abstract: The present disclosure generally provides triterpene glucuronides, and the use of such compounds and related compounds as flavor modifiers. In some aspects, the disclosure provides certain compositions that include such triterpene glucuronides, such as compositions that include such triterpene glucuronides and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a sweetened article, such as a sweetened food or beverage product.

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: The present disclosure generally provides a class of flavanone derivatives and their use as sweetness enhancers. In some aspects, the disclosure provides certain compositions that include such flavanone derivatives, such as compositions that include such flavanone derivatives and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a sweetened article, such as a sweetened food or beverage product.

Abstract: The present disclosure relates to gingerol compounds, whether in their diol form or as a derivative, and their use to enhance the salty taste or the umami taste of a flavored article. The disclosure also provides compositions and flavored products containing such compounds. In some embodiments, the flavored products have reduced amounts of salt or umami-enhancing compounds (glutamates, arginates, purinic ribonucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP)), relative to comparable flavored products that do not incorporate the gingerol compounds. The disclosure further provides methods of making monoacetate or diacetate derivatives of gingerol diols.

Abstract: The aspects presented herein provide fragrance compositions having an olfacive profile that changes with time, wherein the fragrance compositions comprise at least two contrasting perfume accords that provide an olfactory modulating effect, wherein the perfume formulation delivers a desirable scent with increased perceived intensity and improved longevity of perception.

Abstract: The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5, or even a C1 to C5, alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

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 aspects presented herein provide methods and compositions for the reduction of the peroxide value of perfume ingredients, formulated perfumes, formulated body care products, formulated skin care products, formulated homecare products, essential oils, food raw materials, formulated food products, and natural extracts.

Abstract: Described herein is a compound of formula (I) in the form of any one of its stereoisomers, regioisomers or a mixture thereof. The use of compound of formula (I) as perfuming ingredients of floral type and of these compounds as part of a perfuming composition or of a perfuming consumer product are also described.

Abstract: The present invention relates to a process for the preparation of formaldehyde-free organic-inorganic microcapsules, comprising a hydrophobic active ingredient-based core, preferably a perfume or a flavour, and a shell comprising inorganic particles consisting of non-chemically surface modified inorganic particles. Microcapsules obtained by said process are also an object of the invention. Consumer products comprising said capsules, in particular perfumed consumer products in the form of home care or personal care products, are also part of the invention.