Abstract: The present invention relates to a compound of formula (I) as defined herein. The present invention further relates to a mixture comprising or consisting of a compound of formula (Ia) and a compound of formula (Ib) as defined herein, wherein the compound of formula (Ia) and the compound of formula (Ib) are compounds with identical constitutional formulae. It also relates to methods for manufacturing a compound of formula (I) and/or a compound of formula (VIII) as defined herein. Moreover, the present invention relates to a compound of formula (VIII) as defined herein and to the use of a compound of formula (I) and/or of a compound of formula (VIII) as defined herein as fragrance and/or aroma substance(s). Finally, the present invention relates to fragrance and/or aroma compositions and products as defined herein, methods for manufacturing a product as defined herein, and methods for providing and/or enhancing a transparent soft white-floral jasminic note to/in a product.

Abstract: The present invention primarily relates to a process for the preparation of ethylhexylglycerol of formula (I) as defined herein and to ethylhexylglycerol of formula (I) as defined herein obtained or obtainable according to a process as defined herein.

Abstract: The present invention primarily relates to novel mixtures and uses of (2E)-3-(1,3-Benzodioxol-5-yl)-N-phenyl-N-(tetrahydro-3-furanyl)-2-propenamide.

Abstract: The present invention relates to the use of naringenin for improving the taste quality of phloretin. Additionally, the present invention relates to a method for improving the taste quality of phloretin. Furthermore, the invention relates to aroma compositions containing naringenin and phloretin as well as semi-finished and finished products containing the aroma compositions.

Abstract: The present invention relates to a non-therapeutic use of L-Carnosine for increasing the amount of fibrillin-1 in the dermis after an irradiation of the skin with infrared radiation. Furthermore, the present invention relates to a non-therapeutic use of L-Carnosine for increasing the ratio of fibrillin-1 and tropoelastin in the skin of a subject. Furthermore, the present invention relates to a non-therapeutic use of L-Carnosine for increasing the size and/or amount of elastic fibers in the skin of a subject. Furthermore, the present invention relates to a non-therapeutic use of L-Carnosine for strengthening the elastic fiber network in the skin of a subject. Furthermore, the present invention relates to a non-therapeutic use of L-Carnosine for preventing or reducing the symptoms of solar elastosis. Moreover, the present invention relates to a cosmetic composition comprising L-Carnosine.

Abstract: Provided are non-aqueous perfume mixtures comprising 1,3-propanediol and one or more perfume(s), in particular from the group of odorant alcohols with green notes and/or the group of odorant alcohols with floral notes, a process for the preparation of the perfume mixtures, a process for modifying the sensory properties of a perfume, the use of 1,3-propanediol for modifying sensory properties of a perfume in a perfume mixture and for the preparation of a perfume mixture, the use of the perfume mixtures for the preparation of perfumed products, perfumed products containing the perfume mixtures in a sensory effective amount and a process for the preparation of the perfume mixtures.

Abstract: The present invention relates to an aroma powder for imparting, modifying and/or enhancing a flavour in a beverage comprising a base composition, agglomerated aroma particles and a composition partially or completely surrounding the agglomerated aroma particles, a method for producing such an aroma powder, an aroma powder obtainable or obtained by such a method, a method for imparting/modifying and/or enhancing a flavour in a beverage, preferably a carbonated beverage and the use of such an aroma composition for imparting/modifying and/or enhancing a flavour in a beverage, preferably a carbonated beverage.

Abstract: Described are specific mixtures comprising one or more (cannabinoid) compounds of the formula (A) and/or one or more of their salts as well was methods for their production. Further described are a compound of the formula (A), a salt of the formula (A) and a corresponding mixture for use as a medicament or, respectively, for use in a method for therapeutic treatment of the human or animal body. Described are also corresponding pharmaceutical formulations, cosmetic preparations and preparations for pleasure and/or nutrition, suitable for consumption, as well as methods for producing CBDV and THCV.

Abstract: The present invention relates to a process for the preparation of biodegradable polyurea/polyurethane microcapsules, preferably perfume-containing polyurea/polyurethane microcapsules, which have a balance of biodegradability, stability and performance compared to prior art microcapsules. In addition, the present invention relates to biodegradable polyurea/polyurethane microcapsules comprising at least one lipophilic active ingredient obtainable by the process of the invention. In another aspect, the invention described herein relates to the use of such microcapsules or microcapsule dispersions comprising the microcapsules according to the invention for the manufacture of household products, textile care products, detergents, fabric softeners, cleaning agents, scent boosters, scent lotion or scent enhancers, cosmetics, personal care products, agricultural products or pharmaceutical products.

Abstract: The present invention primarily relates to compounds of formula (I) as defined herein and to compositions comprising one, two, three or more compounds of formula (I) as defined herein, or consisting of two, three or more compounds of formula (I) as defined herein. The invention further relates to methods for producing compounds of formula (I) (or (Ia) or (Ib)), to the use of compounds of formula (I) as fragrance substances and the use of compositions comprising a compound of formula (I) or consisting of compounds of formula (I) as fragrance substance mixtures. It further relates to fragrance substance compositions comprising or consisting of compounds or compositions as defined herein and one or more additional fragrance substances, to perfumed products comprising compounds or compositions or fragrance substance compositions as defined herein, to methods for producing perfumed products as defined herein and to methods for perfuming hair, skin, textile fibres, surfaces and/or ambient air.

Abstract: Fragrance or flavour mixtures containing (i) (E)-2-methyl-but-2-endicarboxylic acid diesters, (ii) (Z)-2-methyl-but-2-endicarboxylic acid diesters and (iii) 2-methylenebutanedicarboxylic acid diesters with a fruity, pear-like note are provided. Further provided are a process for the preparation of these fragrances or flavourings or fragrance or flavouring mixtures, and the use of the fragrance or flavouring mixtures to produce a fruity, pear-like fragrance or flavour or for the preparation of a fragrance mixture or a perfume oil, cosmetic agent, application agent, detergent and cleaning agent, foodstuff, animal feed or pharmaceutical product, as well as the products made therefrom which contain the fragrance or flavouring mixtures in a sensory effective amount.

Abstract: The present invention primarily relates to a method for producing a compound of formula (I) and/or a physiologically acceptable salt thereof from vanillylmandelic acid and/or a physiologically acceptable salt thereof. The present invention further relates to the simultaneous use of one or more iodide salt(s) or hydrate(s) thereof, one or more reducing agent(s), one or more inorganic and/or organic acid(s) other than phosphonic acid, and methanol and/or a physiologically acceptable salt thereof or an alcohol of formula (II) as defined herein and/or a physiologically acceptable salt thereof for converting vanillylmandelic acid and/or a physiologically acceptable salt thereof into a compound of formula (I) and/or a physiologically acceptable salt thereof or into a compound of formula (III) as defined herein and/or a physiologically acceptable salt thereof.

Abstract: The present invention relates to a device and a method for the analytical and/or sensory determination of the release of an active substance or several active substances from a release system. In particular, the present invention relates to a device and a method for determining the release of an active substance or active substances, in particular of an odiferous substance or flavoring or an odiferous substance or flavoring mixture, from a capsule or a precursor. Furthermore, the present invention relates to a device and a method for determining the properties of a release system, in particular of a capsule or a precursor. Ultimately, the present invention relates to the use of the device and method according to the invention for the analytical and/or sensory determination of the release of one or more active substances from a release system.

Abstract: A method for the manufacture of an ?,?-unsaturated ketone, which method comprises oxidizing an alkene having —CH2— adjacent a carbon-carbon double bond to ?,?-unsaturated ketone by passing air or oxygen through a solution of the hydrocarbon containing a catalyst consisting of N-hydroxyphthalimide (NHPI) and cobalt diacetate tetrahydrate at standard temperature and pressure during a period of at least 12 hours.

Abstract: Suggested is the use of 1-Norbornan-2-ylpropan-2-one as a fragrance.

Abstract: The invention relates to a distillative process for the preparation of a diastereomer-enriched odorant mixture, and to the diastereomer-enriched odorant mixture and its use as an odorant or for the preparation of an odorant composition. Furthermore, the invention relates to the use of the diastereomer-enriched odorant mixture for imparting, modifying or enhancing a floral odour note of a perfumed product or for the preparation of a perfumed product. Finally, the present invention also relates to odorant compositions and perfumed products comprising the diastereomer-enriched odorant composition.

Abstract: The present invention primarily relates to the use of a fatty acid ester or of a mixture of two or more fatty acid esters or of a mixture comprising one or more fatty acid esters, wherein the fatty acid ester or one, two, three or more, preferably all, of the fatty acid ester(s) is/are selected from the group consisting of 3-hydroxypropyl caprylate, glyceryl monocaprylate, 3-hydroxypropyl undecylenate and glyceryl monoundecylenate, for modifying the sensory properties of a skin care product. The present invention further relates to methods for modifying the sensory properties of a skin care product as well as to methods for manufacturing a skin care product and to particular skin care products.

Abstract: The present invention relates to fragrance mixtures comprising or consisting of a compound of formula (I) and one or more fragrances having a green and/or flowery scent. The invention further provides methods for producing a fragrance mixture according to the invention and methods for enhancing and/or modifying a green and/or flowery scent by mixing a compound of formula (I) with one or more fragrances having a green and/or flowery scent. Moreover, the present invention provides perfumed products comprising a fragrance mixture of the present invention and methods for producing a perfumed product as well as a use of the compound of formula (I) to enhance and/or modify a green and/or flowery scent.

Abstract: The present invention concerns a flavouring composition comprising hesperetin and hesperetin dihydrochalcone for improving the taste profile in a preparation. Furthermore, the present invention relates to preparations having a balanced taste profile as well as a method for improving the taste profile of a preparation.

Abstract: The invention relates to a flavour composition for imparting or enhancing a savoury and/or meaty flavour, to a method for producing a flavour composition, to a flavour composition produced by such a method, to a semi-finished product comprising such a flavour composition, to the use of such a flavour composition for imparting or enhancing a savoury and/or meaty flavour in a semi-finished product and to a method for imparting or enhancing a savoury and/or meaty flavour in a semi-finished product.