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: 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 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: 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.

Abstract: The invention relates to an aqueous dispersion of microcapsules, said microcapsules comprising a hydrophobic core and a polymeric shell wherein said polymeric shell is formed of the reaction product of (i) at least one monofunctional or multifunctional ?,?-unsaturated carbonyl compound, and (ii) at least one nanocellulose or microcrystalline cellulose. The invention also relates to a process for the manufacture of such an aqueous dispersion, as well as consumer products containing an aqueous dispersion of microcapsules according to the invention.

Abstract: The present invention relates to a fragrance or flavor composition comprising a fragrance or flavor component acting on at least one olfactory receptor polypeptide selected from the group consisting of (a) OR2C1 and OR4Q3, and (b) polypeptides which comprise an amino acid sequence sharing an identity of at least 80% with the amino acid sequence of any of the polypeptides in (a) and which are responsive to at least one offensive odor-causing substance selected from the group consisting of trans-2-nonenal, trans-2-octenal, 1-octen-3-one, 1,5-octadien-3-one, 1-octen-3-ol and 1,5-octadien-3-ol to suppress the response intensity of the olfactory receptor polypeptide(s) to at least one of the offensive odor-causing substances, and also relates to a product comprising this fragrance or flavor composition and a method for suppressing offensive odors.

Abstract: This TRPA1 activity inhibitor contains a compound represented by formula (I) wherein R1, R2, R3 and R4 each independently represent a hydrogen atom or a methyl group, and R5, R6, R7 and R8 each independently represent a hydrogen atom, a methyl group or —O—R9—OH (in the formula, R9 represents an alkylene group optionally having a substituent group), provided that at least one group of R5, R6, R7 and R8 is —O—R9—OH.

Abstract: The present disclosure provides a fragrance accord comprising a mixture of dihydromyrcene and at least one compound selected from peppermint cyclohexanone, menthol, isopulegol, pulegol, menthyl acetate, and optionally at least one compound selected from citroxide, elemicin, elemol, geranic oxide, vanillyl ethyl ether, vanillyl butyl ether, caryophyllene beta, and zingiberene alpha. Consumer products containing said fragrance accord are also provided herein.

Abstract: The invention relates to a method for determining whether a test compound can counteract malodour from a sulphur odorant. The method includes contacting the test compound and the sulphur odorant with an olfactory receptor OR4E2, and comparing the binding of the OR4E2 to the sulphur odorant, or the activity of the OR4E2, in the presence and in the absence of the test compound.

Abstract: A lactone compound is represented by general formula (A), and an ether compound is represented by general formula (B). In formula (A), R is a hydrogen atom or R1. When R is a hydrogen atom, R? is R1, the carbon bond (1) is a single bond or a double bond, and the carbon bond (2) is a single bond. When R is R1, R? is a hydrogen atom or R1, both the carbon bonds (1) and (2) are a single bond, or one of them is a double bond and the other is a single bond. In formula (B), R? is R1. R1 represents a specific alkyl group, a specific alkenyl group, a specific alkynyl group, or an aryl group. In formulas (A) and (B), n is 0 or 1.

Abstract: The present invention relates to: a method for converting a hydroxyl group of an alcohol; and a catalyst which makes the method possible.