Abstract: A novel aqueous dispersion including a plurality of microcapsules and which contains high fragrance loadings. The dispersion is suitable for inclusion into non-edible consumer goods products, laundry products, personal care products and cosmetic products. The dispersion can be obtained in an economic and efficient manner by polymerizing an emulsion so that emulsion droplets are finally encapsulated into polymeric shells.

Abstract: It is intended to provide a novel deodorant composition which is excellent in the deodorizing effect, is capable of affording a deodorant composition by a convenient method, and shows no decrease in the deodorizing performance even after a long period of time, once the deodorant being prepared. Specifically, there is provided a deodorant composition containing, as the active component, a colored compound obtainable by reacting a polyphenol in a solvent showing alkalinity in the coexistence of an oxygen molecule at a reaction pH value of 6.5 or more. As a substitute for a polyphenol, use can be made of a plant extract containing a polyphenol but containing substantially no amino acid. It is also possible to further employ an amino acid. Furthermore, use can be made of a plant extract and/or a plant body containing a polyphenol and an amino acid.

Abstract: A method for producing an optically active 2,3-dihydrofarnesal of formula (1) is disclosed.

Abstract: The present invention provides malodor eliminating compositions that ameliorate undesirable sensations (e.g., undesirable sensations due to presence of sulphur-containing compounds) when added to foods, beverages, toothpastes, mouthwashes and other orally consumable products and consumed (e.g., when bucally administered in a consumer product).

Abstract: A fragrance delivery device, system and method is provided, including a housing including at least one sidewall, a base member coupled with the housing, and an absorbent member receivable in the housing and disposed above the base member. The absorbent member includes at least one contact section. The system further includes an external dispenser containing a fragrance medium therein, wherein the base member receives the fragrance medium from the external dispenser. The absorbent member is engageable with the base member and the fragrance medium is in fluid communication with the at least one contact section. The absorbent member absorbs the fragrance medium and permeates a fragrance from the fragrance medium to an external environment.

Abstract: A process for producing an optically active amine compound, characterized by asymmetrically hydrogenating a prochiral carbon-nitrogen double bond in the presence of a ruthenium complex represented by general formula (1) or (2) (wherein P represents an optically active diphosphine, X represents an anionic group, and Ar represents an optionally substituted arylene group).

Abstract: The present invention provides a novel method for improving the flavor of a food, drink, pharmaceutical product, oral care product, or the like. One aspect of the present invention is a method for improving the flavor of a food, drink, pharmaceutical product or oral care product, the method including the step of adding 0.1 to 10000 ppb of ?-aminobutyric acid and 0.01 to 10000 ppb of naringenin to the food, drink, pharmaceutical product, or oral care product.

Abstract: Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness.

Abstract: Provided are a compound of formula (1), having a cyclopropane ring, which can impart a floral or citrus-like aroma and a flavor composition containing at least one compound of formula (1): wherein, R1, R2, R3 and R5 independently represent a hydrogen atom or an alkyl group having 1 to 3 carbon atoms, wherein at least two groups among R1, R2, R3 and R5 independently represent an alkyl group; R4 represents a group selected from a formyl group, a hydroxymethyl group, a 1-hydroxy-1-ethyl group, a 1-hydroxy-1-propyl group, a 1-hydroxy-1-butyl group and a 2-hydroxy-1-propyl group; m represents 0 to 2; n represents 0 or 1; and a wavy line stands for a cis-configuration, a trans-configuration or a mixture of a cis-configuration and a trans-configuration with respect to position-2 on a cyclopropane ring.

Abstract: A method for producing an optically active 2,3-dihydrofarnesal of formula (1) is disclosed.

Abstract: A delivery device as disclosed herein includes an article, a cradle, and a reservoir. The cradle which supports the article includes a wicking protrusion and is adapted to engage with the article. The reservoir contains a volatile medium and is adapted to engage with the cradle. The volatile medium is in fluid communication with the wicking extension. The delivery device can include a wide variety of articles, including decorative articles, functional articles, and substance-containing articles such as fragrance diffusers, which benefit from their union with the porous emanator.

Abstract: The purpose of the present invention is to provide a flavor deterioration inhibitor which is capable of significantly suppressing a flavor deterioration phenomenon caused by light, heat or the like. The present invention relates to a flavor deterioration inhibitor which contains a solvent extract of parsley leaves.

Abstract: A mushroom extract is obtained by a specific production process. The production process includes solvent-extracting at least one of a mushroom of the genus Boletus and a mushroom of the genus Amanita, thereby obtaining a solvent extract. A flavor component is removed from the solvent extract.

Abstract: The present invention provides a novel ruthenium complex which has an excellent catalytic activity in terms of reactivity for an asymmetric reduction of a carbonyl compound and enantioselectivity, a catalyst using the ruthenium complex, and a method for preparing optically active alcohol compounds using the ruthenium complex. The present invention relates to a ruthenium complex having a ruthenacycle structure, a catalyst for an asymmetric reduction consisting of the ruthenium complex, and a method for preparing optically active alcohol compounds using the ruthenium complex.

Abstract: The present invention provides a process for effectively producing an N-(hetero)arylazole with high yield, which is useful as a medical or agrochemical product, an organic photoconductor material, an organic electroluminescent element material, or the like. The present invention relates to a process for producing an N-(hetero)arylazole, which includes reacting a (hetero)aryl (pseudo)halide with an NH-azole in the presence of: a catalyst including a palladium compound and a coordination compound; and a basic magnesium compound.

Abstract: The present invention provides a method for producing a nitrile represented by general formula (1) (in the formula, R denotes an optionally substituted alkyl group, alkenyl group, dienyl group, aralkyl group or aryl group having a total of 3-20 carbon atoms), and the method includes heating an aldoxime represented by general formula (2) (in the formula, R denotes the same groups as those mentioned above) at 80-250° C. in the presence of an alkali metal or alkaline earth metal salt of phosphoric acid (catalyst A) and distilling off water generated as the reaction progresses to outside the reaction system.

Abstract: The presently disclosed subject matter provides lactone-containing malodor eliminating compositions that ameliorate undesirable malodor, e.g., undesirable malodor due to presence of sulfur- or amine-containing compounds. The presently disclosed compositions can be added to a variety of products, including, but not limited to, foods, beverages, toothpastes, mouthwashes and other orally consumable products.

Abstract: A zinc complex characterized in exhibiting an octahedral structure and being configured from repeating units represented by general formula (I): wherein L represents a linker region, and R1 represents a C1-4 alkyl group, which can have a halogen atom.

Abstract: A method for producing, in a few simple steps, a specific optically active aldehyde represented by the general formula (1), in which * is an asymmetric carbon atom, includes asymmetrically isomerizing a specific allyl alcohol represented by the general formula (2) in the presence of a ruthenium complex and a base.

Abstract: The present invention relates to a high intensity fragrance composition for use in a cosmetic, toiletry, personal care, personal cleansing product or adsorbent article, which comprises by weight: a) 75% to 100% of at least 2 fragrance ingredients where each fragrance ingredients must contain only atoms of carbon, hydrogen, oxygen and nitrogen, comprise an ester functional group, an alcohol functional group or an aldehyde functional group, have boiling points between 100° C. and 300° C. at a pressure of 760 mm of mercury, have molecular weights within the range of 70 atomic mass units to 175 atomic mass units, and have ClogP values between 0.00 and 4.00; b) 0 to 25% of an essential oil; and c) 0 to 25% of a fragrance ingredient other than the fragrance ingredients in category a), wherein the sum of a), b) and c) equals 100%.