Abstract: The invention concerns the control of female body odours, particularly odours associated with body fluids, namely products of the genito-urinary tract, such as menstrual or catamenial fluids, vaginal fluids, urine, by use of low odour compositions of fragrance materials. The composition of fragrance material includes at least 5% of one or more musks and at least 5% of one or more salicylates.

Abstract: An odor-reducing composition for counteracting malodour in which the composition includes an odor reducing material of the type phenyl ethyl methyl ether, Cyprisate, Camonal and paracresyl methyl ether and a method for counteracting malodour employing such a composition.

Abstract: The present invention in a first aspect 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: The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) or formula (II) or edible salts thereof or both: R1—CR2(OR3)—CO—NR4—CHR5R6 (I). It was found that substances represented by formula (I) or formula (II) can advantageously be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products they are incorporated in. In addition these substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics and oral care products. Typical examples of flavour modulating substances according to the present invention include N-lactoyl glucosamine, N-lactoyl glucosaminic acid, N-gluconyl glucosamine, N-gluconyl glucosaminic acid, hemiacetals or lactones thereof, edible salts thereof and mixtures thereof.

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 edible salts thereof: formula (I): R1—CR2(OR3)—CO—X. 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 flavour compositions, foodstuffs, pharmaceuticals, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, N-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and the mixtures thereof.

Abstract: The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) and/or edible salts thereof: R< SUP> 1< /SUP> —CR< SUP> 2< /SUP> (OR< SUP> 3< /SUP>) —CO—NR< SUP> 4< /SUP> —Y—X (I). It was found that substances represented by formula (I) can advantageously be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, and pharmaceutics they are incorporated in. In addition said substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, beverages and pharmaceutics.

Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using extremely small amounts of a substance according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X (I). It was found that at very low concentrations, 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 flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof.

Abstract: A composition such as a water-based consumer product comprises material (e.g. perfume) encapsulated within shell capsules, each capsule comprising an encapsulating wall having an inner surface and an outer surface, with a coating on the inner surface and/or outer surface of the shell wall, the composition further comprising surfactant and/or solvent. The coating can improve the barrier properties of the shell and can enhance retention of the encapsulated materials within the shell.

Abstract: A malodor reducing perfume composition comprising materials a having fruity note and a two groups of an amber note material where the amount of amber and fruity materials together is at least 3% by weight where the total weight percentage of group A amber materials and group B amber materials, WA, is equal to or greater than 0.5% or the total amount of amber and fruity materials together is at least 3+22*(0.5?WA) % by weight where WA is less than 0.5%; wherein amber note materials have an odour threshold lower than that of 1-(2,3,8,8-tetramethyl-1,2,3,4,5,6,7,8octahydronaphthalen-2-yl)ethanone and group B comprises materials with an amber note having an odour threshold equal to or higher than that of 1-(2,3,8,8-tetramethyl1,2,3,4,5,6,7,8-octahydronaphthalen-2-yl)ethanone; the weight ratio of amber note material having to fruity note material in the composition is in the range about 1:30 to 30:1.

Abstract: Perfume compositions comprise over 50% by weight of perfume ingredients characterized by possessing (i) a molecular formula possessing from 8 to 13 carbon atoms, including at least one phenyl moiety, substituted or unsubstituted; (ii) an octanol/water partition coefficient (log P) of at least 1.5; (iii) a saturated vapour pressure (SVP) of at least 3 micron Hg at 25 C; and (iv) belonging to one of the following groups (i) ethers of general formula R1OR2; (ii) aldehydes or nitriles of general formula RIX, wherein X is CHO (formyl group) or CN (cyano group); (iii) esters of general formula R1CO2R2; (iv) alcohols or phenols of general formula R1OH; or (v) ketones of general formula R1COR2; wherein R1 and R2 are alkyl, aryl, aralkyl or alkaryl residues, optionally substituted, whose alkyl moieties may be straight-chained or branched, and which may be linked as part of a ring structure. The compositions find particular application in the form of encapsulates for use in consumer products.

Abstract: Perfume compositions and method of formulating perfume composition are designed for use in wash-off system with a linear citrus perfume release and either any of the following effects: a desired initial release with minimal residual perfume on the targeted system, a long sustained release of fragrance, or a residual deposition of fragrance after use.

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 flavour compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.

Abstract: A novel compound is having the structure, Formula (I): exhibits interesting odor characteristics, generally green in nature, particularly of a tomato leaf character, and so find use in perfumes and perfumed products.

Abstract: The present invention relates to a process of producing Maillard flavour preparation, such as process flavours, 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 tne 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 flavour preparations so obtained exhibit unique flavour profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.

Abstract: The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) or formula (II) or edible salts thereof or both: R1—CR2(OR3)—CO—NR4—CHR5R6 (I). It was found that substances represented by formula (I) or formula (II) can advantageously be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products they are incorporated in. In addition these substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics and oral care products. Typical examples of flavour modulating substances according to the present invention include N-lactoyl glucosamine, N-lactoyl glucosaminic acid, N-gluconyl glucosamine, N-gluconyl glucosaminic acid, hemiacetals or lactones thereof, edible salts thereof and mixtures thereof.

Abstract: A perfume composition effective in reducing or preventing malodours comprises at least 1.0% by weight of one or more materials having a fruity note; and at least 0.5% by weight of at least one material having an amber note and selected from group A and/or from group B below, wherein the total amount of material having an amber note and material having a fruity note in the composition is at least about 3% by weight if no amber material from group B is present, or at least about 25% by weight if no amber material from group A is present, and where materials from both groups A and B are each present in an amount of at least 0.1% w/w the total amount of amber and fruity materials together is at least 3% by weight where the total weight percentage of group A materials, WA, is equal to or greater than 0.5% or the total amount of amber and fruity materials together is at least 3+22*(0.5?WA) % by weight where WA is less than 0.

Abstract: A non-oxidative hair coloring composition, comprises yogurt or yogurt-derived material. The invention also provides a method of improving the coloring effects of non-oxidative hair coloring compositions, comprising application to the hair (during or after dyeing) of yogurt or a yogurt-derived material. The invention also covers use of yogurt or yogurt-derived material in a hair care composition for the purpose of improving the coloring effects of a non-oxidative hair dye. The invention can be put into effect by incorporating yogurt or yogurt-derived material into a hair care composition for use during non-oxidative dying of hair (i.e. a non-oxidative hair coloring composition) where it acts to improve dye deposition onto hair, or into a composition for use on hair after dyeing by a non-oxidative method, e.g. a shampoo or conditioner composition, to help maintain the color of dyed hair.

Abstract: A perfume encapsulate comprises an aminoplast capsule, the capsule shell comprising urea-formaldehyde or melamine-formaldehyde polymer and a second polymer comprising a polymer or copolymer of one or more anhydrides, preferably ethylene/maleic anhydride copolymer. The second polymer improves the stability of the capsules with respect to surfactant, thus improving perfume retention properties and enabling use of the capsules in aqueous surfactant-containing products in a way that has not hitherto been possible.

Abstract: Novel compounds having the structure (I) where R=methyl, ethyl or propyl, R1=methyl or H, R2=methyl, ethyl or propyl, R3=methyl or H, R4=methyl or ethyl, R5?H or methyl, and where R3 and R5 are not both H, excluding N-ethyl-2-methyl-N-(3-methylphenyl) propanamide, can have desirable odour properties, typically of a tropical fruit, cassis character and find use in perfumes and perfumed products

Abstract: This invention is concerned with perfume compositions comprising: a) nitrile perfumery material of general formula RCN where R is a hydrocarbyl radical of formula CxHy, x is an integer in the range 9 to 12, and y is an integer in the range 15 to 25; and b) hydrocarbon perfumery material having a boiling point of less than about 185° C. and an octanol-water partition coefficient of at least 4.0 (in logarithmic form), wherein a) and b) together comprise at least 20% by weight of the total weight of the composition. Perfume compositions in accordance with the present invention provide a good deodorant effect several hours after application to a surface such as fabric or skin.