Abstract: An allylic oxidation process includes forming a mixture containing ?-Guaiene and an iron (III)-X porphyrin complex catalyst in a sustainable solvent, introducing molecular oxygen into the mixture, and effecting allylic oxidation to produce an ?,ß-unsaturated ketone, Rotundone.

Abstract: The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Abstract: A solid form of (?)-Ambrox formed by a bioconversion process.

Abstract: This disclosure relates to flavour modification and to compounds of formula (I) wherein R1 is selected from C6-C13 alky, and C9-C13 alkenyl, and R2 is selected from —CH2-phenyl, —CH2-1H-indole, —CH2-phenol, and —CH2-imidazol, useful in modifying flavours.

Abstract: This disclosure relates to flavour modification and to compounds of formula (I) wherein R1 is selected from C2-C20 alkyl, and C6-C25 alkenyl, and a) R2 and R3 together are —C(O)CH2CH2—; or b) R3 is hydrogen and R2 is —CH2CH2C(O)NHCH2CH3, useful in modifying flavours.

Abstract: A flavour composition comprising a compound according to the formula (I) or edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Abstract: This disclosure relates to flavour modification and to compounds of formula (I) wherein R1 is selected from C6-C20 alkyl, and C9-C25 alkenyl, R5 is C1-C3 alkyl, and a) n is 1; and i) R3 and R4 are hydrogen and R2 is the residue of a proteinogenic amino acid; ii) R2 and R3 are methyl and R4 is hydrogen; or R4 is hydrogen and R2 and R3 form together with the carbon atom to which they are attached cyclopropyl; iii) R2 is hydrogen, and R3 and R4 together are —CH2—CH2—CH2—; b) n is 2 or 3 and R2, R3 and R4 are hydrogen, useful in modifying flavours.

Abstract: The present invention refers to 6-isopropyl-2,4-dimethylcyclohexen-1-ol derivatives, to a method of their production, and fragrance compositions and fragranced articles comprising them.

Abstract: An encapsulated perfume composition comprising at least one perfume-containing aminoplast core-shell microcapsule dispersed in an aqueous suspending medium, the microcapsule being characterized in that it bears a positive charge.

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: This disclosure relates to flavour modification and to compounds of formula (I) wherein R1 is selected from C6-C20 alkyl, and C9-C25 alkenyl, and i) R3 and R4 are hydrogen and R2 the residue of a proteinogenic amino acid; ii) R2 and R3 are methyl and R4 is hydrogen; or R4 is hydrogen and R2 and R3 form together with the carbon atom to which they are attached cyclopropyl; iii) R2 is hydrogen, and R3 and R4 together are —CH2—CH2—CH2—, useful in modifying flavours.

Abstract: A method of selective conversion of Abienol, represented by formula 1, to Sclareodiol, represented by formula 2 by ozonolysis and subsequent reduction. The ozonolysis is carried out at temperatures above ?60° C., preferably in nonhalogenated solvents. R is selected from H, acetals, aminals, optionally substituted alkyl groups, such as benzyl group, carboxylates such as acetates or formates, carbonates such as methyl or ethyl carbonates, carbamates, and any protecting group which can be attached to 1 and cleaved from 2, R? is selected from CH?CH2, an alkyl moiety with C2-C20, e.g. CH2—CH3, or a cycloalkyl or polycycloalkyl moiety with C3-C20, e.g. cyclopropyl, optionally alkylated, respectively, and the wavy bond is depicting an unspecified configuration of the adjacent double bond between C2 and C3.

Abstract: A process of converting a carbon-carbon double bond on a substrate into a cyclopropane ring, which method comprises the step of treating the substrate with a N-alkyl-N-nitroso compound, a transition metal catalyst and an aqueous base, wherein the N-alkyl-N-nitroso compound is formed by reacting an alkyl amine with an alkali metal nitrite in the presence of a mono-basic or di-basic acid, or a mixture thereof, and wherein the N-alkyl-N-nitroso compound is not distilled before it is mixed with the substrate, catalyst and base.

Abstract: A topical flavouring product of a solid flavouring dispersed in a non-aqueous continuous medium containing oleic acid and sodium oleate in the relative weight proportions of from 80:20-54:46. A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application to the product, the oleic acid and sodium oleate being present in the relative weight proportions of from 80:20-54:46.

Abstract: A method of enhancing the aroma of an aroma composition, including the addition to the composition of an aroma-enhancing quantity of 2,4-nonadiene. The addition enhances the “radiance” of aroma compositions, especially foodstuffs, resulting in a stronger aroma and the need for reduced quantities of additional aroma ingredients.

Abstract: The present invention refers to aryl beta diketones of the formula (I) wherein Y, R1, R2 and R3 have the meaning R1 is selected from the group consisting of hydrogen, C1-C4 alkyl, hydroxyl, methoxy, CF3 and F; R2 is selected from the group consisting of methyl and ethyl; R3 is selected from the group consisting of methyl and ethyl; and Y is a bivalent residue selected from the group consisting of —C(O)—; —CH2?CH2—C(O)—; —CRIRII—C(O)—, wherein RI and RII are independently selected from hydrogen and methyl; and —CHRIII—CHRIV—C(O)—, wherein RIII and RIV are independently selected from hydrogen and methyl with the proviso, that RIII?RIV are hydrogen or either RIII or RIV is methyl. The invention further refers to fragrance compositions and fragranced articles comprising them.

Abstract: A liquid electrical air care device for dispensing a liquid composition from a reservoir containing the liquid composition, wherein the liquid composition includes 0.1% to 10% by weight of the total liquid composition of a fragrance ingredient having a standard equilibrium headspace concentration (HSi) of greater than 12 to 50 micrograms/litre and a Flexibility Index (FIi) of 45 or more, and/or 0.1% to 7% by weight of the total liquid composition of a fragrance ingredient having a standard equilibrium headspace concentration (HSi) between 5 and 12 micrograms/litre and a Flexibility Index (FIi) of between 20 and 44, and/or 0 to 1% by weight of the total liquid composition of a fragrance ingredient having a standard equilibrium headspace concentration (HSi) of less than 5 micrograms/litre and a Flexibility Index of between 7 and 19 (FIi).

Abstract: A compound of the formula (I) in which, independently, R1 is selected from H and methyl; R2 is selected from H, and methyl; R3 is selected from H, methyl and ethyl; R4 is selected from H, methyl and ethyl; or R3 and R4 together form a ring in which n is 1 or 2. The compounds have the characteristic desirable odour qualities of the Damascone® molecules, but lack their disadvantageous skin sensitization effects.

Abstract: A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application to the product, the oleic acid and sodium oleate being present in the relative weight proportions of from 80:20-54:46. The method results in a very even flavouring distribution over the surface of the product.

Abstract: A process for the hydrogenation of a substrate comprising a carbon heteroatom double bond in the presence of a transition metal complex comprising a tridentate or bisdentate-ligand containing a nitrogen, sulphur and phosphorus atom, of which at least the N- and P- and optionally also the S-atom coordinates with the transition metal.