Abstract: The present invention relates to color particles from an extrudate, the production thereof, color particles produced by the process and the use of the color particles for the production of foodstuffs, beverages, cosmetics, in particular oral hygiene products, pharmaceuticals and consumer articles, in particular washing and cleaning agents in liquid, gel-like or powdery form, animal food or animal care products and foods, beverages, cosmetics, in particular oral hygiene products, pharmaceuticals, consumer goods, in particular detergents and cleaning agents in liquid, gel-like or powdery form, animal food or animal care products comprising the color particles.

Abstract: A menthol-containing solids composition comprising or consisting of (a) a solid menthol component consisting of bodies having a content of 95 wt. % or more menthol, based on the total weight of the bodies, and (b) a solid silicon dioxide component comprising or consisting of particles having a particle size of not more than 100 ?m, wherein particles of the silicon dioxide component adhere to the surface of the bodies of the menthol component and wherein the amount of the silicon dioxide component is not more than 4 wt. % and the amount of the menthol component is at least 95 wt. %, in each case based on the total weight of the solids composition.

Abstract: The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.

Abstract: The invention relates to the use of 2,5-diacetyl-3a,5,6,6a-tetrahydro-6a-hydroxy-2,3a,5-trimethylfuro[2,3-d]-1,3-dioxole (diacetyl trimer) of the formula in the form of one of its stereoisomers or in the form of a mixture consisting of or containing two or more of the stereoisomers (i) as an odoriferous or aromatic substance, (ii) for imparting, intensifying and/or modifying a creamy and/or fatty sensation in the mouth, (iii) for imparting, intensifying and/or modifying a sweet, buttery, cream-like and/or creamy flavor, and/or (iv) for masking a bitter flavor. The invention furthermore relates to corresponding aromatic compositions as well as compositions which serve for nutrition, oral hygiene, consumption for pleasure or for oral pharmaceutical use.

Abstract: The invention relates to the use of 5-acetyl-2,5-dimethyl-2-hydroxy-tetrahydrofuran-3-one (diacetyl dimer of formula (I)) in the form of one of its stereoisomers or in the form of a mixture consisting of or containing two, three or four of its stereoisomers (i) for imparting, intensifying and/or modifying a creamy and/or fatty sensation in the mouth, (ii) for imparting, intensifying and/or modifying a sweet, buttery, cream-like and/or creamy flavor; and/or (iii) as an aromatic and/or flavoring substance.

Abstract: The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.

Abstract: The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.

Abstract: The invention relates to the use of 5-acetyl-2,5-dimethyl-2-hydroxy-tetrahydrofuran-3-one (diacetyl dimer of formula (I)) in the form of one of its stereoisomers or in the form of a mixture consisting of or containing two, three or four of its stereoisomers (i) for imparting, intensifying and/or modifying a creamy and/or fatty sensation in the mouth, (ii) for imparting, intensifying and/or modifying a sweet, buttery, cream-like and/or creamy flavour; and/or (iii) as an aromatic and/or flavouring substance.

Abstract: The invention relates to the use of 2,5-diacetyl-3a,5,6,6a-tetrahydro-6a-hydroxy-2,3a,5-trimethylfuro[2,3-d]-1,3-dioxole (diacetyl trimer) of the formula in the form of one of its stereoisomers or in the form of a mixture consisting of or containing two or more of the stereoisomers (i) as an odoriferous or aromatic substance, (ii) for imparting, intensifying and/or modifying a creamy and/or fatty sensation in the mouth, (iii) for imparting, intensifying and/or modifying a sweet, buttery, cream-like and/or creamy flavour, and/or (iv) for masking a bitter flavour. The invention furthermore relates to corresponding aromatic compositions as well as compositions which serve for nutrition, oral hygiene, consumption for pleasure or for oral pharmaceutical use.

Abstract: The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.

Abstract: A menthol-containing solids composition comprising or consisting of (a) a solid menthol component consisting of bodies having a content of 95 wt. % or more menthol, based on the total weight of the bodies, and (b) a solid silicon dioxide component comprising or consisting of particles having a particle size of not more than 100 ?m, wherein particles of the silicon dioxide component adhere to the surface of the bodies of the menthol component and wherein the amount of the silicon dioxide component is not more than 4 wt. % and the amount of the menthol component is at least 95 wt. %, in each case based on the total weight of the solids composition.

Abstract: A menthol-containing solids composition comprising or consisting of: (a) a solid menthol component consisting of bodies having a content of 95 wt. % or more of menthol, based on the total weight of the bodies, and (b) a solid anticaking agent, comprising or consisting of particles having a particle size of not more than 100 ?m, wherein particles of the anticaking agent adhere to the surface of the bodies of the menthol component, wherein the solid anticaking agent is chosen from the group consisting of calcium phosphate, magnesium phosphate, magnesium hydroxycarbonate, magnesium oxide, mixtures of magnesium oxide and silicon dioxide, mannitol, calcium silicate, magnesium silicate, talc, polydimethylsiloxane, Al, Ca, K, Na, Mg or NH4+ salts of edible fatty acids, and mixtures thereof, and wherein the content of the anticaking agent is not more than 8 wt. % and the content of the menthol component is at least 91 wt. %, in each case based on the total weight of the solids composition.

Abstract: The use of 6,6?-dihydroxy-5,5?-dimethoxy-[1,1?-biphenyl]-3,3?-dicarboxaldehyde (divanillin) as a flavouring is described. Also described are flavouring compositions and foodstuffs comprising divanillin in a sensorially effective amount.

Abstract: The present invention relates to the use of various ferulic acid amides as pungent compounds and aroma compounds having a heat-generating effect in preparations used in nutrition, oral hygiene or consumed for pleasure.