Abstract: The presently disclosed subject matter provides fragrance compositions and fragrance combinations that can stimulate the trigeminal system. The compositions and combinations of the presently disclosed subject matter can include both one or more trigeminal-stimulating compounds and one or more additional fragrance compounds. The trigeminal-stimulating compounds can include cooling, warming, and tingling compounds.

Abstract: The present invention provides masking compositions that include a lower alkyl carboxylic acid, e.g. acetic acid. Also provided is a masking composition that includes (a) a lower alkyl carboxylic acid (e.g. acetic acid), a warming sensate (e.g. vanillin or vanillyl butyl ether) and/or a cooling sensate (e.g. menthol or isopulegol).

Abstract: The presently disclosed subject matter provides fragrance compositions and fragrance combinations that can stimulate the trigeminal system. The compositions and combinations of the presently disclosed subject matter can include both one or more trigeminal-stimulating compounds and one or more additional fragrance compounds. The trigeminal-stimulating compounds can include cooling, warming, and tingling compounds.

Abstract: Provides is a salivation cocktail that comprises a food acid and a tingling sensate. The combination of a food acid and a tingling sensate has been found to synergistically increase salivation.

Abstract: The present application provides a synthetic spilanthol flavor composition that includes (2E,6Z,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide. The synthetic spilanthol composition can also contain, and at least one of (2E,6E,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide and (2E,6Z,8Z)—N-(2-methylpropyl)-2,6,8-decatrienamide, the (N-(2-methylpropyl)-2,6,8-decatrienamide being present in amounts effective to impart a salivating or tingle effect while reducing the perception of off notes, as compared to the off-notes perceived upon consumption of natural spilanthol (e.g. spilanthol obtained from jambu oleoresin). Methods of increasing salivation and/or providing a tingling sensation upon consuming an orally consumable product that include adding to the product a synthetic spilanthol flavor composition are also provided.

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 present invention provides masking compositions that include a lower alkyl carboxylic acid, e.g. acetic acid. Also provided is a masking composition that includes (a) a lower alkyl carboxylic acid (e.g. acetic acid), a warming sensate (e.g. vanillin or vanillyl butyl ether) and/or a cooling sensate (e.g. menthol or isopulegol).

Abstract: The present invention provides masking compositions that include a lower alkyl carboxylic acid, e.g. acetic acid. Also provided is a masking composition that includes (a) a lower alkyl carboxylic acid (e.g. acetic acid), a warming sensate (e.g. vanillin or vanillyl butyl ether) and/or a cooling sensate (e.g. menthol or isopulegol).

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 present application provides a synthetic spilanthol flavor composition that includes (2E,6Z,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide. The synthetic spilanthol composition can also contain, and at least one of (2E,6E,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide and (2E,6Z,8Z)—N-(2-methylpropyl)-2,6,8-decatrienamide, the (N-(2-methylpropyl)-2,6,8-decatrienamide being present in amounts effective to impart a salivating or tingle effect while reducing the perception of off notes, as compared to the off-notes perceived upon consumption of natural spilanthol (e.g. spilanthol obtained from jambu oleoresin). Methods of increasing salivation and/or providing a tingling sensation upon consuming an orally consumable product that include adding to the product a synthetic spilanthol flavor composition are also provided.

Abstract: The present application provides a synthetic spilanthol flavor composition that includes (2E,6Z,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide. The synthetic spilanthol composition can also contain, and at least one of (2E,6E,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide and (2E,6Z,8Z)-N-(2-methylpropyl)-2,6,8-decatrienamide, the (N-(2-methylpropyl)-2,6,8-decatrienamide being present in amounts effective to impart a salivating or tingle effect while reducing the perception of off notes, as compared to the off-notes perceived upon consumption of natural spilanthol (e.g. spilanthol obtained from jambu oleoresin). Methods of increasing salivation and/or providing a tingling sensation upon consuming an orally consumable product that include adding to the product a synthetic spilanthol flavor composition are also provided.

Abstract: Provides is a salivation cocktail that comprises a food acid and a tingling sensate. The combination of a food acid and a tingling sensate has been found to synergistically increase salivation.

Abstract: The present application provides a synthetic spilanthol flavor composition that includes (2E,6Z,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide. The synthetic spilanthol composition can also contain, and at least one of (2E, 6E, 8E)-N-(2-methylpropyl)-2,6,8-decatrienamide and (2E, 6Z, 8Z)-N-(2-methylpropyl)-2,6,8-decatrienamide, the (N-(2-methylpropyl)-2,6,8-decatrienamide being present in amounts effective to impart a salivating or tingle effect while reducing the perception of off notes, as compared to the off-notes perceived upon consumption of natural spilanthol (e.g. spilanthol obtained from jambu oleoresin). Methods of increasing salivation and/or providing a tingling sensation upon consuming an orally consumable product that include adding to the product a synthetic spilanthol flavor composition are also provided.

Abstract: The present invention provides masking compositions that include a lower alkyl carboxylic acid, e.g. acetic acid. Also provided is a masking composition that includes (a) a lower alkyl carboxylic acid (e.g. acetic acid), a warming sensate (e.g. vanillin or vanillyl butyl ether) and/or a cooling sensate (e.g. menthol or isopulegol).

Abstract: A cooling sensate compound having the general formula (I): where n is an integer from 2 to 6. The compound is effective in imparting a refreshing and cooling sensation of long duration. A cooling sensate composition having the general formula (I) is used in a variety of formulations to impart the refreshing and cooling sensation. These cooling sensates are useful in a variety of consumer products including mouth formulations, food products and toiletries.

Abstract: The present invention is directed to a sensate composition including at least one cooling sensate, warming sensate and tingling sensate. The tingling sensate is at least one of Jambu Oleoresin and Spilanthol. The present invention is further directed to a method of using the sensate composition in a food, pharmaceutical or personal care product.

Abstract: The present invention is directed to a sensate composition including at least one cooling sensate, warming sensate and tingling sensate. The tingling sensate is at least one of Jambu Oleoresin and Spilanthol. The present invention is further directed to a method of using the sensate composition in a food, pharmaceutical or personal care product.

Abstract: The present invention is directed to a sensate composition including at least one cooling sensate, warming sensate and tingling sensate. The tingling sensate is at least one of Jambu Oleoresin and Spilanthol. The present invention is further directed to a method of using the sensate composition in a food, pharmaceutical or personal care product.

Abstract: The present invention is directed to a sensate composition including at least one cooling sensate, warming sensate and tingling sensate. The tingling sensate is at least one of Jambu Oleoresin and Spilanthol. The present invention is further directed to a method of using the sensate composition in a food, pharmaceutical or personal care product.

Abstract: The present invention is directed to a sensate composition including at least one cooling sensate, warming sensate and tingling sensate. The tingling sensate is at least one of Jambu Oleoresin and Spilanthol. The present invention is further directed to a method of using the sensate composition in a food, pharmaceutical or personal care product.