Abstract: Antimicrobial compositions that include at least one aliphatic aldehyde component and allyl isothiocyanate are provided. Methods of reducing bacterial activity using the instantly disclosed compositions are also provided.

Abstract: The present invention relates to a method for assessing an aroma component that can be added to a food or beverage product, and a method for preparing a flavor composition comprising adjusting a blending ratio of an aroma component on the basis of the assessing method.

Abstract: A household product contains a fragrance composition, in which the fragrance composition contains from about 0.2 to less than 10% by weight of isopulegol, based on the total weight of the fragrance composition. A method for delivering a perceived cooling sensation in the air includes dispersing isopulegol into the air, or implementing the household product as the above.

Abstract: A ruthenium complex of the following formula (1), a production method thereof, and uses of the ruthenium complex are disclosed. A method for producing the ruthenium complex includes a process of reacting a specific ruthenium complex with a borohydride compound. The ruthenium complex can be used as a catalyst in a production of optically active secondary alcohols.

Abstract: A fragrance composition comprising one or more musk or fragrance accords for use in reducing or inhibiting a subject's physiological reaction to stress. The composition can be incorporated into consumer products.

Abstract: A fragrance precursor represented by formula (1): wherein R1 represents a hydrogen atom, an alkyl group having a carbon number of 1 to 12, a hydroxy group, a methoxy group or an ethoxy group R2 represents a single bond, an alkylene group having a carbon number of 1 to 2, which may have a substituent, or a vinylene group which may have a substituent; and R3 represents a residue resulting from removal of one hydrogen atom of a hydroxy group from a fragrance alcohol having a carbon number of 5 to 20 or a phenol which may have a substituent.

Abstract: The present invention provides a method for producing primary amines and secondary amines, the method being characterized by reducing a primary amide or a secondary amide in the presence of a reducing agent and an organic metal halide of a group-2 element.

Abstract: A carbonated beverage suppressed in spilling-out over during production or upon opening, a carbonated beverage flavor composition that suppresses spilling-out, and a method for suppressing spilling-out of a carbonated beverage are disclosed. The carbonated beverage contains 1-160 ppm of a flavor component having a Log P of 2.8-8. The method for suppressing effervescence of a carbonated beverage includes as step of adjusting the content of the flavor component having a Log P of 2.8-8 in the carbonated beverage to 1-160 ppm.

Abstract: A catalyst exhibiting high reusability and capable of reducing the amount of residual metals in a reaction liquid in a process wherein an optically active reduction product is produced by an asymmetric reduction reaction of an organic compound is disclosed.

Abstract: The present invention pertains to an aroma component assessment method and a method for preparing a fragrance composition using said assessment method. The present invention provides a fragrance composition appropriate for a product in consideration of usage conditions of the product. For that purpose, the present invention involves: making measurements of the rate of concentration increase (i.e.

Abstract: The present invention relates to a transition metal complex having a PNNP4 ligand, which is easy to manufacture and handle and is relatively inexpensively available, and a method for manufacturing the same, as well as a method using this transition metal complex as a catalyst for hydrogenation reduction of ketones, esters and amides to manufacture corresponding alcohols, aldehydes, hemiacetals and hemiaminals, a method using this transition metal complex as a catalyst for oxidation of alcohols, hemiacetals and hemiaminals to manufacture corresponding carbonyl compounds, and a method using this transition metal complex as a catalyst for dehydrogenation condensation between alcohols and amines to manufacture alkylamines.

Abstract: A method for obscuring or masking the odor of p-cresol using olfactory receptor antagonism without affecting the flavor of a food or beverage is provided. The method includes the use of a specific concentration of ambrettolide, isoambrettolide, pentalide, muscone, civetone, ?-2-decenolactone, cinnamic aldehyde, (3-caryophyllene oxide, sclareolide, and ethyl maltol in a food or beverage. A citral-containing product containing one or more of ambrettolide, isoambrettolide, pentalide, muscone, civetone, ?-2-decenolactone, cinnamic aldehyde, (3-caryophyllene oxide, sclareolide, and ethyl maltol, and a flavor composition are provided.

Abstract: The present invention relates to a screening method for materials that suppress the characteristic body odor of elderly people.

Abstract: The present invention relates to a transition metal complex having a PNNP4 ligand, which is easy to manufacture and handle and is relatively inexpensively available, and a method for manufacturing the same, as well as a method using this transition metal complex as a catalyst for hydrogenation reduction of ketones, esters and amides to manufacture corresponding alcohols, aldehydes, hemiacetals and hemiaminals, a method using this transition metal complex as a catalyst for oxidation of alcohols, hemiacetals and hemiaminals to manufacture corresponding carbonyl compounds, and a method using this transition metal complex as a catalyst for dehydrogenation condensation between alcohols and amines to manufacture alkylamines.

Abstract: An object of the present invention is to provide a method for decolorizing an essential oil by which a change in a flavor of the essential oil is small even after decolorization. The first embodiment of the present invention relates to a method for decolorizing an essential oil, the method including an oxidation step of oxidizing an essential oil, in which the oxidation step includes a step of adding water and a phenol oxidase to the essential oil, and an addition amount of the water is 0.1 parts by mass to 1000 parts by mass with respect to 100 parts by mass of the essential oil.

Abstract: The invention relates to recombinant microorganisms and methods for producing macrocyclic ketones and macrocyclic ketone precursors.

Abstract: The invention relates to a method of screening a fragrance or a flavouring using functional Magnetic Resonance Imaging to assess the ability of said fragrance or flavouring to elicit a “well-being” effect.

Abstract: The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.

Abstract: Aldehydes of formula (I) (X represents an alkyl or alkenyl group having up to 9 carbon atoms) for use in taste modulation and/or flavor compositions are provided. Specifically, the compounds of the presently disclosed subject matter provide effective and unexpected taste modulating properties. The taste modulation and/or flavor compositions can be incorporated into various consumer end products in particular in combination with high intensity sweeteners.

Abstract: The present invention relates to a screening method for materials suppressing one or more offensive odors selected from the group consisting of a 1-octen-3-one odor, a 1,5-octadien-3-one odor, a 1-octen-3-ol odor and a 1,5-octadien-3-ol odor, an offensive odor-suppressing composition for reducing the offensiveness of age-related body odors and/or underarm odors, as well as a flavor composition for reducing off-flavors derived from food and beverage products. By using the screening method of the present invention, candidate substances for materials suppressing a 1-octen-3-one odor, a 1,5-octadien-3-one odor, a 1-octen-3-ol odor and a 1,5-octadien-3-ol odor can be selected respectively from among many test substances.