Abstract: The invention provides a process for improving the flavor of fermented beverages, especially beer, comprising incorporating in said beverages rose oxide and/or, 1,5-octadien-3-one. Preferably both rose oxide and 1,5-octadien-3-one are incorporated. Preferably 1,5-octadien-3-one is incorporated in a weight level of from 0.1 nanogram/kilogram to 100 micrograms/kilogram and rose oxide is incorporated in a weight level of from 10 nonogram/kilogram to 1 milligram/kilogram. More preferably the fermented beverage or flavor concentrate for the beverage also comprises at least one hop bittering compound. The invention also provides fermented beverages which comprise rose oxide and/or 1,5-octadien-3-one. Furthermore, the invention also provides processes for preparing a flavoring concentrate for fermented beverages in which hop-derived linolenic acid is oxidized to 1,5-octadien-3-one and/or in which hop-derived monoterpenoids are converted into rose oxide.

Abstract: A method for reducing or preventing body malodour by topically applying to human skin perfumery materials capable of inhibiting the production of malodorous metabolites caused by micro-organisms comprising corynebacteria. The perfumery materials are capable of inactivating corynebacteria capable of catabolising fatty acids.

Abstract: A perfume composition contains at least 30% by weight of perfume components having a minimum inhibitory concentration (MIC) for coryneform bacteria of greater than 0.1%. The composition can be used in deodorant products to reduce body malodour sub-lethally, i.e. without significantly affecting the numbers of bacteria present on the skin surface.

Abstract: The invention relates to foodstuffs having a savory flavor, to a process for their preparation and to compositions having a savory flavor which products comprise (hydrogenated) 2-methyl-3-furanthiol and/or a derivative thereof and methanedithiol and/or a derivative thereof. Under derivatives are here to be understood their esters like thioacetates, their thioethers like methyl sulfides their disulphides etc. The combination of the above identified two groups of sulphur compounds in ppb levels leads to a foodstuffs with powerful flavor reminiscent of beef broth.

Abstract: The invention relates to a composition comprising carbohydrate and peptide material as well as an amount of at least one additional free amino acid selected from the group consisting of leucine and phenylalanine. This composition will enhance the blood insulin response after oral intake by humans and is intended for an enhanced recovery after physical exercise or to delay exhaustion during physical exercise.

Abstract: The use of specific perfume ingredients, e.g. tricyclodecenyl allyl ether, to repel insects. The perfume ingredients may be used in a composition comprising from 0.1 to 40 percent by weight of one or more of the perfume ingredients. Preferably at least one of the perfume ingredients has a hydrophobicity such that the common logarithm of the octanol-water partition coefficient, log P, of the perfume ingredient is in the range 1.0 to 6.0.

Abstract: Dough useful for the preparation of dry bakery products, particulary crackers, is prepared by the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic acid producing bacteria. The fermentation is preferably carried out with Lactobacilli, such as Lactobacillus plantarum. During the fermentation yeast and/or enzymes such as proteases and carbohydrases may be added to the fermentation mixture. After fermentation, the mixture is preferably concentrated or converted into a dry product which can be easily shipped, stored and handled. The bakery ingredient leads to a simplified and shorter process for preparing dry cereal products and improved product properties. For cracker manufacture, the traditional sponge step can be omitted.

Abstract: A mixture contains diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids or comprises diacetyl tartaric acid glycerol monoesters containing: (A) one fatty acid group, one diacetylated tartaric acid monoester group and a free hydroxyl group; and (B) one fatty acid group and two diacetylated tartaric acid monoester groups, in which the molar percentages of (A) and (B) obtained by a specific NMR-technique satisfy certain defined parameters. Preferably the mixture is based on mono- and diglycerides of substantially saturated C16 and/or C18 fatty acids. Processes for preparing the mixture defined above and the use thereof as emulsifier, dough conditioner, in flour and in bakery improves for yeast-leavened baked products are disclosed as are baked products in which the mixture defined above has been incorporated.

Abstract: The invention provides a mixture comprising esters selected from the group consisting of diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids and succinic acid esters of mono- and diglycerides based on C12 to C22 fatty acid esters which mixture comprises diacetyl tartaric acid glycerol monesters and/or succinic acid glycerol monoesters containing: (A) one fatty acid group, one succinic acid or diacetylated tartaric acid and one free hydroxyl group or a mixture comprising these esters and (B) one fatty acid group, two succinic acid groups or two diacetylated tartaric acid groups or one succinic acid group and one diacetylated tartaric acid group monoester groups in which the concentrations of (A) and (B) obtained by a specific NMR technique satisfies certain defined parameters.

Abstract: This invention provides a method to aerate a carbohydrate containing food product. The method is characterised by the use of a, vegetable protein that is hydrolysed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterised in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5-20 amino acids and a free amino acid level less than 15 wt. % of the total protein derived material.

Abstract: The invention provides a mixture comprising diacetyl tartaric acid esters on mono- and diglycerides based on C12 to C22 fatty acids which mixture comprises diacetyl tartaric acid glycerol monoesters containing:

Abstract: A composition suitable for use on the skin or hair comprising: a) at least one extract of a Boswellia plant or at least one boswellic acid; and b) a carrier selected from the group consisting of branched fatty alcohols containing 8 to 32 carbon atoms, branched fatty acids containing 8 to 32 carbon atoms, unsaturated fatty alcohols containing 12 to 24 carbon atoms, unsaturated fatty acids containing 12 to 24 carbon atoms and derivatives of said branched fatty alcohols, said branched fatty acids, said unsaturated fatty alcohols and said unsaturated fatty acids, or mixtures thereof.

Abstract: An isolated DNA with a nucleotide sequence encoding a ripening form of a xylanase fungal origin having bread improving activity. Cells are transformed with this DNA and used to produce the ripening form of xylanase which itself is suitable for use in flour and dough.

Abstract: A perfume composition which gives good deposition and/or substantially improved deodorant effectiveness on textiles incorporating spandex® fibres. The perfume comprises a mixture of fragrance materials in which at least 60% by weight of the composition comprises fragrance materials drawn from categories I and II.

Abstract: Novel compounds having the structure (I) where R1 is a lower alkyl group, R2, R3, R4 and R5 is each independently hydrogen or a lower alkyl group, R6 is hydrogen, a lower alkyl group, an alkylidene group or a lower alkenyl group and R7 is hydrogen or a lower alkyl group, have desirable odor properties, possibly of a blackcurrant, green, buchu, cassis nature, and find use in perfumes and perfumed products.

Abstract: 4,8-cyclododecadienyl ketones having formula (I), in which R has up to 5 carbon atoms, are novel compounds exhibiting woody/amber odor characteristics which find use in perfumes and in perfumed products.

Abstract: A method of reducing or preventing body malodour by topically applying to human skin perfume components capable of inhibiting the producation of odoriferous steroids by microorganisms on the skin. The perfume components are capable of inhibiting bacterial 4-ene reductase and/or 5&agr;-reductase.

Abstract: A method for reducing or preventing body malodour by topically applying to human skin a perfume component capable of selectively increasing the population of naturally occurring deodorising micro-organisms on the surface of the skin. The perfume component is preferably capable of inhibiting lysozyme.

Abstract: A process for the preparation of carvone comprises hydrogenating carvoxime in the presence of a selecively poisoned catalyst. Preferred catalysts include noble metals supported on inorganic materials poisoned with a catalyst modifier. In a preferred embodiment of the process defined herein, the crude carvone reaction product produced in accordance with the process of the invention, is purified by treating the crude carvone product with an organometallic compound M(X)n wherein M is a polyvalent metal, n is the valence of M and X denotes an inorganic or organic atom or group.

Abstract: A perfume composition contains at least 15% by weight one or more defined aldehydes, and at least 30% by weight of at least one of five defined categories of hydroxylic materials, ketones, ethers, esters and nitriles. The perfume composition exhibits a deodorant effect, is particularly good at reducing sulphurous malodors, and is suitable for use in deodorant products, personal products and laundry treatment products.