Abstract: A microcapsule composition useful in delivering an active material contains a first microcapsule and a second microcapsule. The first microcapsule has a zeta potential of 10 mV or greater, the second microcapsule has a zeta potential of 5 mV or less, and the weight ratio of the first microcapsule and the second microcapsule is between 1:10 and 10:1. Also disclosed are consumer products containing such a microcapsule composition.

Abstract: A metastable, translucent flavor nanoemulsion is provided. The nanoemulsion contains a flavor oil phase, an aqueous phase, and a surfactant system containing a first lecithin and a second lecithin. The nanoemulsion is free of any non-natural surfactant. The surfactant system contains free fatty acid 15% or less. The first lecithin has an HLB of 1 to 8, and the second lecithin has an HLB of 8 to 16 and contains phosphatidylcholine and lysophosphatidylcholine 20% or greater. Also disclosed are a method for preparing the nanoemulsion and use of the nanoemulsion in liquid beverages and liquid beverage concentrates.

Abstract: The present invention relates to novel compounds and their use as fragrance materials.

Abstract: The present invention relates to a novel furan compound, 2,2,6,6,7,8,8-heptamethyl-3,3a,4,5,5a,6,7,8-octahydro-2H-indeno[4,5-b]furan, and its use as a fragrance material.

Abstract: A liquid fragrance composition contains (i) 3 wt % to 40 wt % of a fragrance, (ii) 0.5 wt % to 5 wt % of glyceryl ricinoleate, and (iii) 60 wt % to 95 wt % of water. Also disclosed are consumer products containing such a liquid fragrance composition.

Abstract: Disclosed are microcapsule compositions having microcapsules suspended in an aqueous phase. Each of the microcapsules has a single core-shell structure and contains a microcapsule core and a microcapsule wall encapsulating the microcapsule core. The microcapsule compositions include a pectin. Also disclosed are preparation methods and use of the microcapsule compositions in consumer products.

Abstract: A system and method for printing and drying flavors and fragrances is provided. The system and method include a source of flavor or fragrance, a print assembly adapted to print the flavor or fragrance, a movable product conveyor that directly receives the printed flavor or fragrance and a drying component. As the movable product conveyor passes through or adjacent to the drying component, the printed flavor or fragrance is dried thereby providing a free-flowing flavor or fragrance product.

Abstract: A method for producing a flowable active material-encapsulated core-shell microcapsule composition by mechanically removing solvent from a microcapsule suspension to produce a wet cake, and subsequently charging the wet cake with a dry flow aid, is provided.

Abstract: A fragrance composition composed of a high-performance fragrance component and isopropyl myristate is provided. Use of isopropyl myristate as a solvent provides for an increase in the perceived fragrance intensity of a fabric care product, in particular under dry stage conditions.

Abstract: A system and method for evaluating a fragrance product or object provided, wherein the system includes a virtual reality component configured to present a user with a product or object in a virtual reality environment; an optional biometric sensor component configured to obtain the user's biometric data; a wearable scent delivery component configured to deliver a scent to the user; and a digital controller component that synchronizes deliver of the scent with the user's interaction with the product or object in the virtual reality environment.

Abstract: Described herein are compositions for malodor reduction in various air care applications.

Abstract: Disclosed in certain embodiments are compositions for malodor reduction in fabric and methods for reducing malodor in fabric.

Abstract: The present invention relates to novel compounds and their use as fragrance materials.

Abstract: A microcapsule composition containing microcapsules is provided as is a method for making the microcapsule composition and using the microcapsule composition in consumer products.

Abstract: A consumer product composed of ?1% of a High-Performance fragrance composition and a consumer product active is provided. Use of reduced levels of the High-Performance fragrance composition provides for improved aesthetics such as improved clarity and viscosity, and reduced discoloration and caking.

Abstract: A hybrid encapsulate formulation obtained by mixing a starch/fragrance emulsion with a core-shell capsule suspension is provided as is a method of using the formulation in a personal care product, a beauty care product, a fabric care product, a home care product, a personal hygiene product, an oral care product and a method for releasing an encapsulated fragrance by moisture, shear, or a combination thereof.

Abstract: This invention provides a novel flavor composition containing a Jerusalem artichoke extract, and methods of preparation and uses thereof in improving, enhancing or modifying flavors in consumables.

Abstract: A method of preparing a lysolecithin composition. The method includes the steps of (a) providing a lecithin mixture including a lecithin, water, and ethanol, (b) adding phospholipase A1 or A2 to the lecithin mixture; and (c) allowing an enzymatic reaction to occur so that at least 70% of the phospholipids in the lecithin are converted to lysophospholipids to obtain the lysolecithin composition. Also disclosed are a lysolecithin composition thus prepared, a flavor emulsion prepared from the lysolecithin composition, and a liquid beverage or liquid beverage concentrate containing the lysolecithin composition.

Abstract: A Scutellaria extract, as well as a carbohydrase-treated Scutellaria extract and flavones obtained from Scutellaria are described for use in compositions and methods for improving the taste of a consumable containing a component having an astringent, bitter or off-taste.

Abstract: A Lepidium meyenii extract, as well as aromatic alkamides thereof are described for use in compositions and methods for improving the taste of a consumable containing a component having an astringent, bitter or off-taste.