Abstract: Perfume compositions comprise between 10% and 30% in total weight of perfume ingredients selected from two groups, Group A, Group B, with the provisos that over 5% but less than 15% of the perfume composition must comprise Group A ingredients, and for compositions comprising less than 10% of Group A ingredients in the aggregate percentage of Group B ingredients present must be at least equal to the expression (2*/10?A %) where A % is the total percentage of Group A ingredients in the composition.

Abstract: The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an ?-hydroxycarboxylic acid component selected from the group of ?-hydroxycarboxylic acids according to the following formula (I): R1—CR2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.

Abstract: Perfume compositions effective against urine malodor and having a low odor, comprise between 20% and 50% of perfume ingredients comprising at least 15% by-weight of N-ethyl-N-(3-methylphenyl) propanamide.

Abstract: Perfume ingredients have been investigated and classified for their effectiveness in detaching biofilms from surfaces. Based on this classification, perfume compositions that are effective in assisting biofilm detachment can be formulated, whilst also allowing a degree of freedom in formulation that permits consideration of the hedonic properties of the composition. The compositions can be used in a wide range of perfumed consumer products, such as personal, domestic and industrial products, e.g. hard surface cleaning products, dental care products, and deodorant products.

Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I) or formula (II), or edible salts thereof: R1—CR7(OR4)—CO—NR2—CR8R3—X—OR5??(I) R6—CR7(OR4)—CO-Az??(II) It was found that substances represented by formula (I) and/or formula (II) are capable of modulating and complementing the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavor compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.

Abstract: A fragrance composition and use thereof by inhalation to promote activated, pleasant moods. The fragrance composition comprises at least 75% by weight of perfume materials including at least 10% by weight of at least three specific materials from a group identified as Group IMP and optionally up to 90% of specific materials selected from groups identified as HMR, HMI, HMP, RMP and GEN, the amounts of materials from said Groups falling within specified relationships.

Abstract: A compound having the structure wherein R is hydrogen or methyl, having a strong odour and for use as a perfumery ingredient.

Abstract: A compound having the structure (A) where R1 is C1 to C5 alkyl, and R2 to R5 are independently selected from H and methyl, having a strong odor and for use as a perfumery ingredient, particularly in Muguet accords/fragrances, is provided.

Abstract: The present invention relates to taste improvement of foodstuffs, beverages, tobacco products and oral care products, using a substance according to formula (I), edible salts or edible esters thereof: It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavor compositions, foodstuffs, tobacco products and oral care products.

Abstract: Perfume compositions effective against urine malodour and having a low odour, comprise between 20% and 50% of perfume ingredients comprising at least 15% by-weight of N-ethyl-N- (3-methylphenyl) propanamide.

Abstract: Perfume compositions comprise between 10% and 30% in total weight of perfume ingredients selected from two groups, Group A, Group B, with the provisos that over 5% but less than 15% of the perfume composition must comprise Group A ingredients, and for compositions comprising less than 10% of Group A ingredients in the aggregate percentage of Group B ingredients present must be at least equal to the expression (2*/10-A %) where A % is the total percentage of Group A ingredients in the composition.

Abstract: Perfume compositions comprise between 10% and 30% in total weight of perfume ingredients selected from two groups, Group A, Group B, with the provisos that over 5% but less than 15% of the perfume composition must comprise Group A ingredients, and for compositions comprising less than 10% of Group A ingredients in the aggregate percentage of Group B ingredients present must be at least equal to the expression (2*/10?A %) where A % is the total percentage of Group A ingredients in the composition.

Abstract: The present invention relates to the field of improving the flavour of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. More particularly, the present invention provides flavour modulating substances selected from the group represented by formula (I): and edible salts thereof and edible esters thereof, which can advantageously be used for modulating the flavour of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. These flavour modulating substances can be used to impart desirable taste attributes in a wide variety of applications and products. In addition, the present flavour modulating substances are capable of modulating the taste and/or aroma impact of other, flavour imparting, substances contained within these same products, thereby improving the overall flavour quality of these products.

Abstract: The present invention relates to the field of improving the flavor of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. More particularly, the present invention provides flavor modulating substances selected from the group represented by formula (I): and edible salts thereof and edible esters thereof, which can advantageously be used for modulating the flavor of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. These flavor modulating substances can be used to impart desirable taste attributes in a wide variety of applications and products. In addition, the present flavor modulating substances are capable of modulating the taste and/or aroma impact of other, flavor imparting, substances contained within these same products, thereby improving the overall flavor quality of these products.

Abstract: The present invention concerns enhancements in the cooling effects of certain physiological coolant-containing compositions such as topically applied cosmetic, toiletry or pharmaceutical products, wherein the cooling effect of the physiological coolants is enhanced by the addition of a substance according to formula (I) or dermatologically acceptable salts thereof: R1—CR2(OR3)—CO—NR4—CR5R6—X—OR7??(I) It was found that substances represented by formula (I) are capable of bringing about greater cooling effects from reduced concentrations of physiological coolants without behaving as physiological coolants themselves, thereby enabling the preparation of compositions that do not necessarily have the characteristic minty odor of menthol-containing products and/or to allow greater freedom in creating perfumed products.

Abstract: The present invention in a first aspect relates to flavor modulation in foodstuffs, beverages, orally administered pharmaceuticals, tobacco products and oral care products, using a flavor modulating substance selected from the group of substances represented by formula, edible salts thereof and edible esters thereof: formula wherein R1 and/or R2 represent the residue of primary amines, more particularly the residues of primary amines selected from amino acids, peptides, purines and pyrimidines, aralkylamines and certain branched or straight chain, hydrophilically substituted alkylamines. It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavor modulating substances are advantageously applied in flavor compositions, foodstuffs, orally administered pharmaceuticals, tobacco products and oral care products.

Abstract: A perfume composition including the compound 4-[(1,5-dimethylhexyl)oxy]butanal in both its racemic and enantiomeric forms.

Abstract: The present invention concerns enhancements in the cooling effects of certain physiological coolant-containing compositions such as topically applied cosmetic, toiletry or pharmaceutical products, wherein the cooling effect of the physiological coolants is enhanced by the addition of a substance according to formula (I) or dermatologically acceptable salts thereof: R1—CR2(OR3)—CO—NR4—CR5R6—X—OR7??(I) It was found that substances represented by formula (I) are capable of bringing about greater cooling effects from reduced concentrations of physiological coolants without behaving as physiological coolants themselves, thereby enabling the preparation of compositions that do not necessarily have the characteristic minty odour of menthol-containing products and/or to allow greater freedom in creating perfumed products.

Abstract: The present invention relates to the field of improving the flavour of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. More particularly, the present invention provides flavour modulating substances selected from the group represented by formula (1): and edible salts thereof and edible esters thereof, which can advantageously be used for modulating the flavour of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. These flavour modulating substances can be used to impart desirable taste attributes in a wide variety of applications and products. In addition, the present flavour modulating substances are capable of modulating the taste and/or aroma impact of other, flavour imparting, substances contained within these same products, thereby improving the overall flavour quality of these products.

Abstract: A compound having the structure (A) where R1 is C1 to C5 alkyl, and R2 to R5 are independently selected from H and methyl, having a strong odour and for use as a perfumery ingredient, particularly in Muguet accords/fragrances, is provided.