Abstract: Odors are evaluated in relation to a target or priming stimulus by testing a subject by presenting the subject with one or more adors under different conditions, at least some being in the presence of one or more targets or priming stimuli; subsequently testing recognition of said one or more adors by the subject and monitoring implicit ador memory; and evaluating the results of implicit memory for ador/target combinations presented to the subject in the first stage of testing. Evaluation of the results of implicit memory for ador/target combinations presented to the subject provides a measure of the degree of association between the ador and target in a particular ador/target combination. These measures can be compared and used as a basis for ador selection.

Abstract: The present invention relates to a fabric softening bar composition comprising: from about 40% to about 90% by weight of the composition of a hydrophobic fabric softening compound, from about 0.1% to about 10% of an enduring perfume composition comprising at least about 70% of enduring perfume ingredients, and optionally, but preferably, from about 5% to about 30% by weight of the composition of a non-ionic surfactant, and from about 5% to about 30% by weight of the composition, water. These compositions are low sudsing, low lathering, non-detersive fabric softening compositions which provide long lasting perfume effects.

Abstract: The novel ketones having the structure in which R is H or an alkyl group and X is a hydrocarbon group having between 4 and 12 carbon atoms, the ring being saturated or unsaturated, excluding 4-(1-ethylpropylidene)-1-cyclohexanone, 4-cyclohexylidene-1-cyclohexanone, 4-butylidene-1-cyclohex-2-enone, 4-(1-ethylpropylidene)-1-cyclohex-2-enone, 4-(2-methylpropylidene)-1-cyclohexanone, 4-cyclohexyliden-2-cyclohexen-1-one, 4-(1,5-dimethyl-4-hexenylidene)-1-cyclohexanone, 4-[4-(cyclohexyliden)cyclohexyliden]-1-cyclohexanone, 4-[4-(tert-butyl)cyclohexyliden]-1-cyclohexanone, 4-[-(cyclohexyl)cyclohexyliden]-1-cyclohexanone, 4-(2-isopropyl-5-methylcyclohexyliden)-2-cyclohexen-1-one and 4-(3-phenylpropylidene)-1-cyclohex-2-enone exhibit interesting odor characteristics, generally aldehydic in nature, and so find use in perfumes and in perfumed products.

Abstract: Lewis acid-catalyzed reaction of an alkene, including cycloalkenes, with an epoxide to provide an aldehyde which may be reduced to the corresponding alcohol. The reaction products may be used to provide perfumes or perfume products.

Abstract: Norlabdane oxide, which is a well known fragrance material having ambergris-type odors, is prepared from 12-acetoxy-norlabdane oxide by a hydrogenation reaction.

Abstract: A method of odor selection for selecting an odor to match a visual or auditory target stimulus, comprising evaluating a number of odor/target stimulus combinations by testing a subject by presenting the subject with one or more odors under different conditions, at least some conditions being in the presence of one or more target stimuli monitoring brain activity of the subject and evaluating the monitored brain activity in relation to odor/target stimulus combinations presented to the subject and selecting the odor/target stimulus combination or combinations indicated as having the greatest degree of association.

Abstract: A perfumed product containing an antibacterial agent and a perfume material is prepared. The perfumed product can contain triclosan as the antibacterial agent and a mixture of perfume materials such as Amberlyn Super PM 577, clover leaf, dihydro myrcenol, phenyl propyl alcohol and terpineol alpha.

Abstract: Hair treatment compositions, such as depilatory products and hair straightening and permanent waving products, containing reducing sulphur species, particularly thioglycolates, additionally incorporate zinc compounds, particularly zinc oxide, to reduce malodor.

Abstract: Perfume is absorbed within organic polymer particles which have a further polymer at their exterior. The further polymer incorporates free hydroxyl groups and serves to promote deposition of the particles from a wash or rinse liquor. The further polymer may be part of an encapsulating shell, but more conveniently is used as a stabilizer during polymerization of the particles. Highly hydrolyzed polyvinyl alcohol is preferred.

Abstract: A perfume fixative consisting essentially of polyvinylpyrrolidone, hydroxy propyl cellulose and hydrophobic oil. The perfume fixative is being incorporated in a perfume-containing formulation or product. The fixative is found to be effective in enhancing perfume life, even when utilized at low levels.

Abstract: The invention provides a complex inducible promoter system from a phage of a lactic acid bacterium, especially one having the DNA sequence of SEQ. ID. No: 3 given in FIG. 2, or a DNA sequence essentially corresponding to those sequences, and a modification of (an essential part of) such promoter system in which the mitomycin C induction system is replaced by a good-grade system, e.g. a temperature-initiated induction system or a salt-initiated induction system. Also is provided a recombinant vector and a transformed lactic acid bacterium comprising (an essential part of) such promoter system. Further a process for producing a desired protein by such transformed bacterium is provided, comprising expressing a gene encoding said desired protein or a precursor thereof under control of such promoter system or an essential part thereof. Preferably, the transformed lactic acid bacterium is made food-grade due to using food-grade DNA sequences and/or removing non-food-grade DNA sequences.

Abstract: The present invention relates to compositions comprising mixtures of two enantiomeric forms of diacyl tartaric anhydride and mixtures obtainable by reacting an organic compound with a mixture comprising two enantiomeric forms of diacyl tartaric anhydride. The invention also relates to a method for the preparation of such enantiomeric mixtures, starting from a mixture comprising D-tartaric acid and L-tartaric acid. The method involves reacting tartaric acid with a fatty acid anhydride under dielectric heating conditions.

Abstract: The invention concerns Diels-Alder reactions between non-activated aldehydes RCHO in which R is a C1-C10 aliphatic group or phenyl group, which is unsubstituted or substituted with one or more C1-C5 alkyl groups or one other functional group, with simple aliphatic dienes R.sub.1 CH.dbd.CR.sub.2 --CR.sub.3 .dbd.CHR.sub.4 in which R.sub.1 -R.sub.4 are H or C1-C5 alkyl groups using as a catalyst a perfluorinated organic sulphonic acid or a Bronsted acid derivative thereof. The reaction leads to dihydropyrans of the structure below in which R1-R4 have the meaning indicated above.The preferred perfluorinated organic sulfonic acids are perfluorooctanesulphonic acid, triflic acid, Nafion or a Bronsted acid derivative of triflic acid. ##STR1## The preferred aldehydes are those wherein R is a C2-C6 aliphatic group or a phenyl group which is unsubstituted or mono-substituted with C1-C3 alkyl or with 4-Cl, 4-nitro or 3-methoxy. The preferred dienes are those wherein the groups R.sub.1 -R.sub.4 are H or methyl.

Abstract: A solid lavatory cleansing composition comprises phenyl ethyl alcohol of at least 2.5% by weight which acts as a fragrance and also as an antibacterial agent.

Abstract: The invention provides a process for the preparation of an emulsion concentrate for soft drinks by emulsifying in an aqueous extract of crushed defatted seeds from edible fruit, a flavor mixture which contains an essential oil of the peel of least one citrus fruit and/or an organoleptically neutral oil. Citrus fruit is preferred. Preferably the oil/solids ratio is from 1.5:1 to 5:1. Preferably the citrus fruit seeds are orange (Citrus aurantium) seeds and/or grapefruit (Citrus paradisi) seeds. The emulsion concentrate may further contain estergum, damar resin and/or sucrose diacetyl hexaisobuturate. Preferably the aqueous phase of the emulsion concentrate is adjusted to a pH between 2.5 and 6, more preferably by the addition of citric acid. The invention further provides an emulsion concentrate so prepared as well as a soft drink obtainable by diluting the emulsion concentrate.

Abstract: The invention concerns fabric conditioning compositions comprising at least 2 wt. % of a water insoluble cationic fabric softening agent and a perfume, characterized in that they further comprise a di- or tri-ester as set out under I, II and III: I. Diesters of monobasic acids and diols (a) where R.sub.1, R.sub.2 are independently C.sub.1 -C.sub.10 alkyl chains or C.sub.2 -C.sub.10 alkenyl chains, and R.sub.3, R.sub.4 are independently H, C.sub.1 -C.sub.4 alkyl chains and n=0-8. II. Diesters of monohydric alcohols and dioic acids (b) where R.sub.1, R.sub.2 are independently C.sub.1 -C.sub.18 alkyl chains or C.sub.2 -C.sub.18 alkenyl chains, and R.sub.3, R.sub.4 are independently H, C.sub.1 -C.sub.4 alkyl chain and n=0-10. III. Triesters of glycerol and aliphatic carboxylic acids of up to 12 carbon atoms. Preferably the cationic fabric softening agents comprise two C12-28 alkyl or alkenyl groups connected to a quaternary nitrogen via an ester link. The perfumes are preferably present in an amount of 0.

Abstract: The invention concerns a process for the preparation of flavoring components through non-enzymatic oxidative degradation at an elevated temperature below 250.degree. C. of p-hydroxy-styrene-type compounds of general formula (I), wherein R1 is hydrogen or a hydroxy or alkoxy group and R2 is an alkyl group or an organic functional group. Preferably R1 is hydrogen, hydroxy or methoxy and R2 is an alkyl group or an aldehyde or keto group, a carboxylic acid or ester group, or a carbinol, carbinol ester or an ether group. The oxidative degradation is conveniently carried out in an organic solvent at a temperature between 120 and 200.degree. C. The flavoring components are suitable for incorporation into flavoring or directly into foods. They have a phenolic and sweet-aromatic flavor character.

Abstract: The present invention relates to a process for preparing a baking improver based on fermented cereal germs. Such a baking improver can alleviate some of the negative side effects in dough handling properties associated with dough rich in gluten. As an additional benefit, the baking improver contributes to the flavour and/or aroma of baked goods. Preferred cereals for this purpose are wheat, barley and rye.

Abstract: A novel protein (Abi900, 183 amino acids) and its gene were isolated from a 11-kb natural plasmid (pSRQ900) of Lactococcus lactis. When pSRQ900 is introduced into dairy starter cultures, the Abi900 protein confers strong resistance to bacteriophage infection.

Abstract: The invention provides a process for the lysis of a culture of lactic acid bacteria, or a product containing such culture e.g. cheese, by means of a lysin through the in situ production of a homologous autolysin, or a heterologous autolysin obtainable from Gram-positive bacteria esp. from lactic acid bacteria. The gene encoding said autolysin is controlled by a promoter, preferably regulated by food-grade ingredients or parameters, to achieve an enhanced lysis after induction resulting in an enhanced production of total autolysin compared with the natural production lever of the homologous autolysin during fermentation or shortly thereafter. Other uses of the invention include preparing a mixture of peptides which are modified by peptidases freed after the lysis, using the autolysin as a bactericidal agent against spoiling bacteria or pathogenic bacteria for improving the shelf life of a product containing the lysed culture.