Abstract: A flavor composition of a mixture of a) a first powder that includes a liquid flavor having a log P of up to about 3.5 loaded onto a first solid matrix material; and b) a second powder that includes a solvent loaded onto a second solid matrix material. The second solid matrix material is different than first solid matrix material and the flavor composition is in the form of a free-flowing powder. Also, methods of making a plated flavor powder and food compositions that include the powder.

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 5 from the group consisting of: 1-(2-methyl-4-tricyclo[5.2.1.01,5]decanyl)ethyl acetate, 1-(2,4-di-methyl-4-tricyclo[5.2.1.01,5]decanyl)ethylacetate, 1-((1R,3S,3aS,6S)-1,2,3-trimethyloctahydro-3a,6-methanoinden-1-yl)ethan-1-one, 1-(2,4-dimethyl-4-tricyclo[5.2.1.0{circumflex over (?)}{1,5}]decanyl)ethanone, 2,3,4-trimethyltricyclo[5.2.1.0{circumflex over (?)}{1,5}]decane-4-carbaldehyde, (2,3,4-trimethyl-4-tricyclo[5.2.1.

Abstract: Described herein is solid scent booster composition including: solid carrier, granulated powder including particles made of: a) a water soluble polymer matrix, b) an oil phase including a perfume dispersed in the polymer matrix, the oil being at least partly encapsulated in microcapsules, wherein granulated powder includes up to 30% by weight of encapsulated oil based on the total weight of the powder.

Abstract: The present disclosure provides compositions that include tetra-O-methylscutellarein, hexamethoxyquercetagetin, or mixtures or combinations thereof, as well as their use as sweeteners or sweetness enhancers.

Abstract: Compositions containing monoester derivatives of the primary alcohol residue of a sugar are generally disclosed herein, as well as their use as sweetness enhancers, bitterness maskers, sourness maskers, or astringency reducers, to improve the taste profile of a flavored article.

Abstract: Apparatus (100, 200, 300, 400, 500, 600) for customized production of a flavoring agent, the apparatus too, (200, 300, 400, 500, 600) comprising: a retainer (110, 210, 310, 610) for retaining at least two containers (10), each container (10) comprising a respective flavoring agent; a collecting and dispensing unit, e g a manipulator (120, 220, 320), for collecting and dispensing flavoring agents; a mixer (130, 230, 330) for mixing flavoring agents for obtaining a new flavoring agent; a control-unit (140) for controlling at least the collecting and dispensing unit (120, 220, 320) and the mixer (130, 230, 330), and a communication unit for communicating with a remote server (41) and/or remote device 20, wherein the control-unit (140) is configured such that the collecting and dispensing unit (120, 220, 320) collects and dispenses a first defined amount of flavoring agent from a first container (10) to the mixer (130, 230, 330), the collecting and dispensing unit (120, 220, 320) collects and dispenses a second d

Abstract: The present disclosure relates generally to terpene glycosides, such as certain such compounds extracted from Stevia rebaudiana Bertoni, Rubus suavissimus, or Siraitiagrosvenorii. The disclosure also provides for the use of such compounds as food ingredients, flavors, and sweeteners, and related methods. The disclosure also provides ingestible compositions comprising such compounds, as well as processes for extracting such compounds selectively from certain plant sources.

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: A method to confer, enhance, improve or modify the flavor properties of a flavoring composition or flavored article by adding to the composition or article the compound 3-mercaptoheptyl acetate or an optically active enantiomer thereof in an amount effective to provide a flavor base having top notes of the citrus-grapefruit, teas and/or peach type and/or red fruit. The compound is typically added to provide an amount of from 0.0001 to 500 ppm in the flavoring composition or flavored article. Also, the resultant flavored composition or flavored article.

Abstract: Described herein are properfume compounds. Also described herein is a method to release a compound being a ketone or aldehyde, a formate ester and/or an alcohol by exposing a properfume compound to an environment wherein it is oxidized. Also described herein is a perfuming composition and a perfume consumer product comprising at least one properfume compound.

Abstract: The present disclosure concerns a perfuming ingredient of a compound of formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein X represents a CHO group when R1 represents a C1-2 alkyl group or X represents a CH(R6)CHO group when R1 represents a hydrogen atom or a C1-2 alkyl group. Each of R2, R3, R4, R5 and R6 represents, independently from each other, a hydrogen atom or a C1-2 alkyl group; or R3 and R4 represent, when taken together, a ethanediyl group; and —C(R3)(R4)—CH(R5)—OH group is, relative to position 1, an ortho, a meta, a para substituent of the aromatic ring or a mixture thereof. Also disclosed is the compound of formula (I) as part of a perfuming composition or of a perfumed consumer product.

Abstract: A modular food dispensing device comprising a food container configured to contain and dispense a food product, a drive module for mechanically driving the food container to dispense the food product, and one or more magnets provided on one or both of the food container and drive module for releasably connecting the food container and drive module. The drive module is releasably connectable to the food container to selectively form a mechanical linkage for transmitting a driving force from the drive module to the food container to dispense the food product.

Abstract: Described herein is a new process for the preparation of core-shell microcapsules. Also described herein are microcapsules. Also described herein are consumer products including said microcapsules, in particular perfumed consumer products or flavoured consumer products.

Abstract: The various aspects presented herein relate to the use of cyclohexanecarboxylic acids in flavored articles to improve the taste profile of the flavored article.

Abstract: The various aspects presented herein relate to processes for preparing food ingredients, flavors and sweeteners from extracts of plants that contain terpene glycosides such as Stevia rebaudiana Bertoni, Rubus suavissimus or Siraitia grosvenorii. Also presented herein are formulations and uses of compositions made from the processes.

Abstract: The present invention relates to the production of aromatic hexanols and compositions containing them. In particular provided herein are methods of producing hexenols comprising: a) contacting a hydroperoxide of a polyunsaturated fatty acid with a modified hydroperoxide lyase to form a hexenal; and b) reducing the hexenal to a hexenol in the presence of a hydride donor, a ketoreductase, and a co-factor wherein the contacting and reducing steps are carried out at essentially the same time in the substantial absence of baker's yeast.

Abstract: The present invention concerns a compound of formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is 0 or 1; R and R?, independently from each other, represent a hydrogen atom or a C1-2 linear alkyl group provided that one of said groups represents a hydrogen atom and the other a C1-2 linear alkyl group; each R1, independently from each other, represents a hydrogen atom or a methyl group; and R2 and R3 represent, independently of each other, a C1-3 linear alkyl group; or R2 and R3, when taken together, represent a C4-5 linear, branched alkanediyl or alkenediyl. The use of compound of formula (I) as perfuming ingredients of floral type and the invention's compounds as part of a perfuming composition or of a perfuming consumer product are also part of the present invention.

Abstract: The present invention relates to the field of air freshener. It relates more particularly to a gel composition which allows for an effective and prolonged evaporation of an active volatile ingredient contained therein. The gel device of the present invention comprises an active volatile ingredient and a gelling agent essentially formed of cellulose, hemicellulose and pectin.

Abstract: Described herein are microcapsules having an oil-based core and a polymeric shell, where the oil-based core includes a perfume oil having high impact perfume raw materials and a density balancing material. Perfuming compositions and consumer products including said microcapsules, in particular isotropic or structured consumer products in the form of home care or personal care products, are also described herein.

Abstract: Provided herein are polypeptides that bind to Musk compounds. Also provided are nucleic acid sequences that encode for the polypeptides. Further provided herein is a method for identifying a compound that activates, mimics, blocks, inhibits, modulates, and/or enhances the activity of an olfactory receptor that is activated by a polycyclic Musk or a nitro Musk wherein the receptor is a polypeptide having an amino acid sequence that is at least 75% identical to Olfr96 or OR11A1, wherein the method includes 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.