Abstract: Described herein is a method of using functional MRI (fMRI) for determining brain activation patterns for a group of subjects in response to different odor-elicited feelings (i.e., conscious emotions). A method for preparing a perfume by using the method of the present invention and a consumer product including said perfume are also described herein.

Abstract: The present disclosure relates generally to fiber blends and their use in various comestible products, such as food products, beverage products, nutritional products, dairy analogues, meat analogies, and animal feed products. In some embodiments, the fiber blends contain prebiotic fibers, such as inulin, for example to deliver health and nutrition benefits, as well as, additional benefits, such as texture, binding, bulking, viscosity enhancement, and the like. In some embodiments, the fiber blends contain psyllium fiber. In some embodiments, the fiber blends contain a combination of texturizing fibers, such as pea fiber, potato fiber, and the like. In some embodiments, the fiber blends contain digestion-resistant dextrin. In some embodiments, the fiber compositions also contain one or more sweeteners, such as sugars, high-intensity sweeteners, or a combination thereof, for example, in dry form or as a symp.

Abstract: The present disclosure relates generally to terpene glycosides, such as certain such compounds extracted from Stevia rebaudiana bertoni, Rubus suavissimus, or Siraitia grosvenorii. 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 generally relates to coolness-modifying compositions that enhance the cooling effect of cooling compounds, such as menthol, cubebol, and the like. In some aspects, the disclosure provides uses of such coolness-modifying compositions to cooling effect of cooling compounds. In some other aspects, the disclosure provides compositions (such as comestible compositions or oral care compositions), which comprise a cooling compound (for example, menthol, cubebol, and the like) and a coolness-modifying composition of the present disclosure. In some embodiments, such compositions are in the form of a food product, a beverage product, or an oral care product, such as a toothpaste, a mouthwash, a tooth-whitening composition, a chewing gum, a dentifrice, and the like. In some other embodiments, such compositions are in the form of a body care product, such as a cosmetic product, a skin care product, or a hair care product.

Abstract: The aspects presented herein provide improved flavor compositions, able to deliver long lasting cooling sensation without compromising on the safety profile towards the skin and/or mucosal membrane.

Abstract: Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG).

Abstract: The present disclosure generally provides compounds that antagonize certain T2R taste receptors, including related uses, methods, and compositions for the reduction of bitter taste and/or the enhancement of sweet taste. In certain aspects, the disclosure provides flavored articles or flavored compositions comprising such compounds, as well as uses of such compounds to reduce the bitter taste and/or enhance the sweet taste of such flavored articles or flavored compositions.

Abstract: The present disclosure related to a method for screening compounds having the ability to prevent, treat or reduce malodor development on body surfaces. In particular, the method screens for compounds having the ability of preventing sweat malodor development caused by malodor causing volatile acid compounds and/or malodor causing volatile sulphur compounds. The present disclosure is based on a sensitive analytical method to determine the presence of the precursors of malodor causing volatile acid compounds and/or malodor causing volatile sulphur compounds present in sweat, which are metabolised by bacteria, such as, for example, Cornebacteria or Staphylococci to malodor causing volatile acid compounds and malodor causing volatile sulphur compounds.

Abstract: The present disclosure generally provides taste-modifying compositions that reduce the off taste of hydrogen peroxide. In some aspects, the disclosure provides uses of such taste-modifying compositions to reduce the off taste of hydrogen peroxide. In some other aspects, the disclosure provides compositions (such as comestible compositions or oral care compositions), which comprise hydrogen peroxide and a taste-modifying composition of the present disclosure. In some embodiments, such compositions are in the form of a food product, a beverage product, or an oral care product, such as a toothpaste, a mouthwash, tooth-whitening compositions, and the like.

Abstract: Described herein are catalytic hydrogenation processes, using Ru complexes with tetradentate ligands of formula L in hydrogenation processes for the reduction of ketone, aldehyde, ester, or lactone into the corresponding alcohol or diol respectively. These processes use a ruthenium complex of formula (1) as defined herein.

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.