Abstract: The present invention relates to biotechnological methods for producing saturated as well as unsaturated aldehydes, as well as mixtures thereof with at least one alpha-dioxygenase and at least one aldehyde dehydrogenase. The method can be carried out either fermentatively, as biotransformation or enzymatically. Furthermore, the present invention relates to a vector system, as well as sequences and recombinant microorganisms comprising/encoding enzymes which can be used to produce the aldehydes and mixtures according to the invention.

Abstract: An antimicrobial mixture is disclosed, comprising: (a) a first antimicrobial agent selected from acetophenone derivatives of formula (I) in which R1 is hydrogen or methyl, and R2 is hydrogen, hydroxyl, a —OCH3 group, or a cosmetically or pharmaceutically acceptable salt thereof; and (b) a second antimicrobial agent selected from organic acids of undecylenic acid, 2,4-hexadienoic acid, anisic acid, benzoic acid and esters thereof, para-hydroxybenzoic acid and esters thereof, caprylhydroxamic acid, dehydracetic acid, levulinic acid, perillic acid, propionic acid, salicylic acid, sorbohydroxamic acid, sorbic acid, hydroxymethylaminoactic acid, cinnamic acid, 2-butyloctanoic acid, glyceryl caprylic acid and esters thereof, salts of the aforementioned organic acids, or mixtures thereof.

Abstract: The present invention relates to a method for producing hesperetin dihydrochalcone from hesperetin as starting material. Furthermore, the present invention relates to a method for imparting or modifying a sweet taste impression using the hesperetin dihydrochalcone formed by the methods described herein.

Abstract: The present invention relates to microorganisms for use in the treatment and/or prevention of skin conditions by topical application. In particular, the microorganisms are for use in the treatment and/or prevention of loss of skin barrier function, inflammatory conditions and/or growth of pathogenic microorganism. The invention further relates to pharmaceutical or cosmetic compositions or products comprising the microorganisms Provided is also a cosmetic use of the microorganisms or compositions for application on the skin and a cosmetic method, in particular to improve the appearance of the skin.

Abstract: The present invention relates to extracts of Isochrysis sp., preferably Tahitian Isochrysis, its cosmetic, dermatological and/or therapeutic uses and compositions and cosmetic, dermatological or therapeutic products comprising such an extract of Isochrysis sp., preferably Tahitian Isochrysis.

Abstract: The present invention relates to a mixture comprising one or more dicaffeoylquinic acids and tocopherol. Further, the invention relates to a cosmetic composition, a composition for food or pleasure or a pharmaceutical composition comprising such a mixture. Moreover, the invention relates to the uses of dicaffeoylquinic acids, of mixtures comprising these or of compositions comprising such mixtures. Even further, the invention relates to the use of tocopherol for increasing the stability of one or more dicaffeoylquinic acids in a mixture or a composition.

Abstract: The present invention primarily relates to the use of 3-(4-isobutyl-2-methyl-cyclohexyl)pro-panal, 3-(4-Isobutyl-6-methyl-cyclohexa-1,5-dien-1-yl)propanal, 3-(4-isobutyl-6-meth-ylene-cyclohexen-1-yl)propanal, or 3-(4-isobutyl-6-methyl-cyclohexen-1-yl)propanal as perfuming ingredients. Moreover, the present invention relates to perfume compositions and perfumed products comprising the before mentioned perfuming ingredients. Still more particularly, the invention relates to a method for producing said perfumed products and a method of imparting and/or increasing i) floral and/or ii) green and/or iii) lily of the valley odor characteristics to perfumed products. This invention also relates to 3-(4-isobutyl-2-methyl-cyclohexyl)propanal, 3-(4-Isobutyl-6-methyl-cyclohexa-1,5-dien-1-yl)propanal, 3-(4-isobutyl-6-methylene-cyclohexen-1-yl)propanal, or 3-(4-isobutyl-6-methyl-cyclohexen-yl)propanal and a process for the preparation of said compounds.

Abstract: The present invention primarily relates to compounds of formula (I) and compositions comprising one, two, three or more compound(s) of formula (I) or consisting of two, three or more compound(s) of formula (I). The invention further relates to methods for producing a compound of formula (I) or a composition as defined herein, the use of a compound of formula (I) as defined herein as a fragrance substance, the use of a composition as defined herein as a fragrance substance mixture and the use of a compound of formula (I) or a composition as defined herein for imparting, modifying and/or enhancing one or more olfactory notes selected from the group consisting of the notes ambergris, woody and animalic. Moreover, the present invention relates to fragrance substance compositions and perfumed products as defined herein, methods for producing a perfumed product, methods for perfuming a product and methods for perfuming hair, skin, textile fibres, surfaces and/or ambient air.

Abstract: Suggested is a delivery system for food additives, comprising or consisting of the following components: (a) at least one food additive dissolved in a solvent and (b) at least one emulsifier and/or at least one hydrocolloid dissolved in water, characterized in that the delivery system is an oil-in-water emulsion.

Abstract: A bacterial ferment obtained by a method including the following steps: (a) culturing Lactobacillus species in at least one growth medium for at least 24 hours; (b) separating the mixture via centrifugation; (c) adding lactic acid to the supernatant obtained from step b) in an amount sufficient to lower the pH value of the supernatant; (d) stabilizing the resulting mixture with the addition of at least one preservative and/or at least one multifunctional; and optionally (e) filtering the mixture to remove any final precipitation.

Abstract: The present invention belongs to the area of cosmetics that comprise at least an active agent which cause stinging, pricking, tingling and burning sensation on skin as a side effect. The invention in particular relates to a spray dried composition and the method as well as the use of the spray dried composition comprising said stinging, pricking, tingling and burning active agents to reduce and/or inhibit stinging, pricking, tingling and burning sensation on skin.

Abstract: What is proposed is a continuous process for producing limonene which has the feature that beta-pinene or beta-pinene-containing starting materials are isomerized in a trickle-bed reactor in the presence of acid catalysts.

Abstract: The present invention relates to the use of 1-(4,4-dimethylcyclohexyl)ethanone, 1-(4,4-dimethylcyclohex-1-en-1-yl)ethanone, 1-(4,4-dimethylcyclohexyl)ethanol, 1-(4,4-dimethylcyclohexyl)ethyl acetate and 1-(2-hydroxy-4,4-dimethylcyclohexyl)ethanone as a fragrance substance, in particular with a flowery and/or fruity olfactory characteristic. The present invention further relates to fragrance compositions and perfumed products comprising the compounds listed above. The present invention also relates to a method producing perfumed products and a method producing 1-(4,4-dimethylcyclohexyl)ethanol or 1-(4,4-dimethylcyclohexyl)ethyl acetate. Further, the invention relates to the compounds 1-(4,4-dimethylcyclohexyl)ethyl acetate, 1-(4,4-dimethylcyclohexyl)ethanol and 1-(2-hydroxy-4,4-dimethylcyclohexyl)ethanone.

Abstract: Suggested are new flavour and fragrance compositions comprising selected acetophenone derivatives for dissolving flavours and fragrances, and further especially for dissolving lipophilic compounds, which are implemented in these products.

Abstract: Suggested is a mixture comprising or consisting of: (a) a protein extract obtained from cereal gluten extracted by means of aqueous ethanol, said extract being characterized by a content of at least 50 wt.-% proteins having a molecular weight of at least 22 kDa; (b) at least one organic acid; and (c) at least one cosmetically acceptable carrier.

Abstract: The present invention lies in the field of food ingredients and concerns a method for the production of dihydrochalcones from various educts as well as the corresponding enzymes, which are used for the production of dihydrochalcones. Furthermore, the present invention concerns transgenic microorganisms and vectors for expressing the enzymes according to the invention.

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 the compound 2-ethyl-5,5-dimethyl-cyclohexanol, which can impart, modify and/or enhance one or more odours selected from the group consisting of minty, fresh tobacco leaf, cresol, horse and animalistic, mixtures comprising 2-ethyl-5,5-dimethyl-cyclohexanol, and a new method for producing the same, a fragrance composition comprising 2-ethyl-5,5-dimethyl-cyclohexanol, the use of 2-ethyl-5,5-dimethyl-cyclohexanol as a fragrance, particularly for imparting, modifying and/or enhancing one or more odours selected from the group consisting of minty, fresh tobacco leaf, cresol, horse and animalistic, a perfumed product comprising 2-ethyl-5,5-dimethyl-cyclohexanol, a method for perfuming such a product and a method for modifying an olfactory impression.

Abstract: The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, comprising or consisting of the following steps: (a) distilling a mixture of substances from the juice and/or the alcohol-containing beverage, wherein the distillation is performed by a spinning cone column; (b) contacting the mixture of substances from step (a) with a sorbent to obtain a loaded sorbent; and (c) contacting the loaded sorbent from step (b) with a liquid desorbent to obtain the volatile fraction, wherein desired ingredients of the volatile fraction are concentrated as compared to the juice and/or alcohol-containing beverage such that an addition of 0.1% by mass or less of the volatile fraction to any food preparation produces a perceptible odor impression and/or taste impression in a test subject.

Abstract: Suggested is an antimicrobial mixture comprising or consisting of (a) at least one monocyclic sesquiterpene alcohol, (b) at least one active selected from the group consisting of 4-hydroxyacetophenone, sorbitan caprylate, cocamidopropyl PG-dimonium chloride phosphate, tetrasodium glutamate diacetate, glyceryl caprylate and glyceryl caprate, and optionally (c) at least one additional antimicrobial agent different from components (a) and (b).