Abstract: Described herein is a precursor compound of formula (I) releasing 2-acetyl-1-pyrroline and a method to release 2-acetyl-1-pyrroline from the precursor compound of formula (I) in the form of any one of its stereoisomers, tautomers, salts or as a mixture thereof, where R1 represents a hydrogen atom or a C1 to C10 hydrocarbon group optionally including one to three heteroatoms; X represents an amino acid, a peptide or a OR2 wherein R2 represents a hydrogen atom or a C1 to C20 hydrocarbon group optionally including one to three heteroatoms and n is 0 when the dotted line represents a single bond or n is 1 when the dotted line represents no bond.

Abstract: Described herein are an extract from lettuce (Lactuca sativa), in particular of stalk lettuce (Lactuca sativa var. angustana), including 2-acetyl-1-pyrroline and, optionally, precursors of 2-acetyl-1-pyrroline as well as flavoring compositions including such an extract and a method for the preparation of such an extract. Also described herein are the use of such an extract as a taste or flavor ingredient in a consumer product and a method of enhancing, improving, modifying the taste or flavor of a consumer product by making use of such an extract.

Abstract: This invention relates to a bleaching composition comprising hypochlorite-based bleach particles and moisture-sensitive particles encapsulating an oil within starch or starch-derivative matrix, the composition being surprisingly stable toward degradation of the starch upon storage.

Abstract: The present invention relates to the field of perfumery. More particularly, it concerns compounds comprising at least one ?-glucuronide moiety capable of liberating a perfuming alcohol. The present invention concerns also the use of said compounds in perfumery as well as the perfuming compositions or perfumed articles, in particular deodorants or antiperspirants comprising the invention's compounds.

Abstract: Described herein is a method of using volatile compositions to limit, decrease or eliminate a perception of fecal malodour. Such compositions include a malodour antagonist system associated with perfuming ingredients performing as malodour counteractant, in a combination that significantly reduces the perception of fecal malodour. Such compositions, methods of using the compositions in combination with delivery systems and their applications in consumer products are described herein.

Abstract: This invention relates to a bleaching composition comprising hypochlorite-based bleach particles and moisture-sensitive particles encapsulating an oil within starch or starch-derivative matrix, the composition being surprisingly stable toward degradation of the starch upon storage.

Abstract: The present invention relates to the field of perfumery. More particularly, it concerns compounds comprising at least one ?-glucuronide moiety capable of liberating a perfuming alcohol. The present invention concerns also the use of said compounds in perfumery as well as the perfuming compositions or perfumed articles, in particular deodorants or antiperspirants comprising the invention's compounds.

Abstract: The present invention relates to the field of perfumery. More particularly, it concerns compounds comprising at least one ?-glucuronide moiety capable of liberating a perfuming alcohol. The present invention concerns also the use of said compounds in perfumery as well as the perfuming compositions or perfumed articles, in particular deodorants or antiperspirants comprising the invention's compounds.

Abstract: The present invention relates to the field of perfumery. More particularly, it concerns compounds comprising at least one ?-glucuronide moiety capable of liberating a perfuming alcohol. The present invention concerns also the use of said compounds in perfumery as well as the perfuming compositions or perfumed articles, in particular deodorants or antiperspirants comprising the invention's compounds.

Abstract: The present invention relates to a method for screening compounds having the ability to prevent, suppress or reduce malodor development on body surfaces. In particular, the method allows to efficiently screen for compound having the ability of preventing sweat malodor development caused by volatile sulfur compounds (VSCs). The present invention is based on the finding of the direct precursor of naturally VSCs, which is present in human sweat and which will be metabolized by Staphylococci to VSCs.

Abstract: The present invention relates to a method for screening compounds having the ability to prevent, suppress or reduce malodor development on body surfaces. In particular, the method allows to efficiently screen for compound having the ability of preventing sweat malodor development caused by volatile sulfur compounds (VSCs). The present invention is based on the finding of the direct precursor of naturally VSCs, which is present in human sweat and which will be metabolized by Staphylococci to VSCs.

Abstract: The present invention relates to a method for screening compounds having the ability to prevent, treat or reduce malodor development on body surfaces. In particular, the method allows to efficiently screen for compound having the ability of preventing sweat malodor development caused by volatile sulfur compounds (VSCs). The present invention is based on the finding of the direct precursor of naturally VSCs, which is present in human sweat and which will be metabolized by Staphylococci to VSCs.

Abstract: The invention relates to new derivatives of 2-methyl-3-furanthiol which are useful as flavoring ingredients to confer meaty, juicy taste to a large variety of edible consumer products, chewing gums and oral care products, without imparting thereto undesirable off-notes typical of prior known furanthiol derivatives.

Abstract: A method for conferring, enhancing, improving or modifying savory, roast or caramel notes in a flavoring composition or flavored food, by adding to the composition or food a flavour effective amount of a compound of formula (I), as a flavoring ingredient, wherein the dotted lines represent each a single or double bond, n represents 0 if the compound is an amine or is 1 if the compound is an amine and R1 represents a methyl or ethyl group, with the compound being in the form of a free base or of an edible salt thereof. Also, the flavouring compositions or flavoured articles provided by the method.

Abstract: The invention relates to new derivatives of 2-methyl-3-furanthiol which are useful as flavoring ingredients to confer meaty, juicy taste to a large variety of edible consumer products, chewing gums and oral care products, without imparting thereto undesirable off-notes typical of prior known furanthiol derivatives.

Abstract: The present invention relates to a method for screening compounds having the ability to prevent, treat or reduce malodor development on body surfaces. In particular, the method allows to efficiently screen for compound having the ability of preventing sweat malodor development caused by volatile sulfur compounds (VSCs). The present invention is based on the finding of the direct precursor of naturally VSCs, which is present in human sweat and which will be metabolized by Staphylococci to VSCs.

Abstract: The present invention relates to a flavor and skin sensation composition providing a hot or warming sensation upon consumption or application, respectively. The composition comprises a hot, warming component, a cooling component and a bitter component. In an embodiment, the composition further comprises an acid component. The composition provides a clean hot taste free of oily or earthy off-notes. Consumers prefer the composition over hot, warming compositions comprising essentially natural extracts.

Abstract: The present invention relates to the perfume and flavor industry. It concerns more particularly the use as perfuming or flavoring ingredient of 6-methyl-7-oxa-1-thia-4-azaspiro[4.4]nonane, of formula The invention also relates to the perfumed or flavored consumer products or perfuming or flavoring compositions containing as active ingredient a compound of formula (I).

Abstract: The present invention relates to the perfume and flavor industry. It concerns more particularly the use as perfuming or flavoring ingredient of 6-methyl-7-oxa-1-thia-4-azaspiro[4.