Abstract: TAS2R7 was identified as a menthol-binding bitter taste receptor. Novel methods to identify modulators and in particular inhibitors to the bitter taste of menthol are provided.

Abstract: A novel sweet receptor protein, corresponding nucleic acid sequence, expression vectors, transfected host cells, and screening methods for modulators including ligands of the sweet taste response employing the aforementioned are provided.

Abstract: G?q-Gustducin chimeric G-proteins that functionally couple to G-protein coupled receptors. The chimeras can be expressed in heterologous cell systems and can be used as the basis of assays for identifying modulators of taste response, in particular bitter, sweet or umami taste responses.

Abstract: The present invention refers to cooling compounds of formula I wherein R1, R2, R3, X, Y, Z, and m have the same meaning as given in the specification. The present invention refers furthermore to a process for their production and to product compositions comprising them.

Abstract: A compound of the formula I in which X and Y are selected as follows: (i) X is H and Y is selected from the group consisting of (ii) X and Y together form a bivalent radical selected from the group consisting of —O—CH2—O—, —N?CH—O— and —N?CH—S— thus forming together with the carbon atoms to which the radical is attached a 5-membered ring. The compounds have cooling properties and are useful in, for example, foodstuffs, dentifrices and cosmetics.

Abstract: Disclosed are compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by sweeteners such as stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A, and artificial sweeteners such as aspartame, saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate.

Abstract: Disclosed are Compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by artificial sweeteners including aspartame, Saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate; and including stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A.

Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R1 is selected from the group consisting of OH and OCH3, and R2 is selected from the group consisting of H and OH, R1 and R2 comprise at least one OH group, and when R1 is OH then R2 is H (trilobtain), and when R1 is OCH3 then R2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

Abstract: Sucralose-binding TAS2R bitter taste receptors have been identified. Novel methods to identify modulators and in particular inhibitors to the bitter taste of sucralose and an inhibitor, are provided.

Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

Abstract: A method of providing a cooling effect to a product includes the incorporation into the product of at least one compound of the formula I in which m is a number between 0 and 2, X, Y and Z are selected independently from the group consisting of H, halogen, OH, Me, Et, MeO and EtO, and R1, R2 and R3together comprise at least 6 carbons, selected such that (a) (i) R1 is selected from the group consisting of H, Me, Et, isopropyl and C4-C5 branched alkyl; and (ii) R2 and R3 are independently selected from the group consisting of Me, Et, isopropyl and C4-branched alkyl; or (b) any two or all of R1, R2 and R3 together form a monocyclic, bicyclic or tricyclic radical having up to 10 carbons. The compounds confer substantial cooling effects on compositions applied to the skin or taken orally, such as toothpastes, mouthwashes, foodstuffs, beverages, confectionery, tobacco products, skin creams and ointments.

Abstract: Novel chimeric proteins functional to screen for umami taste modulators, the corresponding nucleic acid sequences, expression vectors, transfected host cells, and screening methods for modulators and enhancers of the umami taste response employing the aforementioned are provided.

Abstract: A method of providing a cooling sensation to the skin or mucous membranes of the mouth by applying thereto a quantity of at least one chemical compound sufficient to cause a desirable degree of cooling sensation, the chemical compound comprising a compound of formula I: in which R1, R2 are independently in either the meta- or para-position and independently comprise at least one of hydrogen, halide, C1-C3 alkyl (linear or branched), halide, C1-C3 alkoxy, nitro, nitrile, amide or ester; R3 comprises at least one of C1-C5 alkyl or C1-C5 alkenyl groups (linear or branched), R4 comprises at least one of hydrogen, C1-C3 alkyl (linear or branched), or a halide. The cooling effect provided is in some instances superior to that achievable by any of the known commercial cooling agents.

Abstract: We have discovered a method to enhance sweetness comprising the use of a sweetener at a sub- to near-threshold concentration which is used in combination with a suprathreshold concentration of another sweetener. The sweetener used at the near-threshold concentration is selected based on its likely binding site in the human sweet taste receptor. The invention relates to the identification of agents that can modulate the taste response in humans (such as sweet taste enhancers) through assays based on a novel sweet receptor protein, heterologous expression systems containing nucleic acid constructs forming said novel sweet receptor protein, and the use of the novel sweet receptor protein in screening.

Abstract: Novel chimeric proteins functional to screen for sweet taste modulators, the corresponding nucleic acid sequences, expression vectors, transfected host cells, and screening methods for modulators and enhancers of the sweet taste response employing the aforementioned are provided.

Abstract: Provided are functional methods using the T1R2 monomer of the T1R2/T1R3 sweet receptor to identify agonists and modulators of the sweet taste response.

Abstract: A method of conferring a cooling effect on the skin or mucous membranes by applying thereto at least one compound of the Formula I: (a) wherein B is selected from H, CH3, C2H5, OCH3, OC2H5; and OH; and (b) wherein A is a moiety of the formula —CO-D, wherein D is selected from the following moieties: (i) —NR1R2, wherein R1 and R2 are independently selected from H and C1-C8 straight or branched-chain aliphatic, alkoxyalkyl, hydroxyalkyl, araliphatic and cycloalkyl groups, or R1 and R2 together with the nitrogen atom to which they are attached form part of an optionally-substituted, five- or six-membered heterocyclic ring; (ii) —NHCH2COOCH2CH3, —NHCH2CONH2, —NHCH2CH2OCH3, —NHCH2CH2OH, —NHCH2CH(OH)CH2OH and (iii) a moiety selected from the group consisting of: The compounds are useful for providing cooling effects in a variety of products, such as foodstuffs, confectionery, tobacco products, beverages, cosmetics, dentifrices, medicinal preparations, mouthwashes and toiletries.

Abstract: Used as cooling agents are the compounds of 1/7-isopropyl-4/5-methyl-bicyclo[2.2.2]oct-5-ene derivatives of the formula (I) wherein R1 and R2 are independently hydrogen, hydroxyl, hydroxymethyl, carboxy, or C(O)NHR, wherein R is methyl, ethyl, propyl, isopropyl, or cyclopropyl; with the proviso that R1 and R2 are not both hydrogen.

Abstract: Para-substituted 2-alkoxyphenols having cooling properties of formula (I) wherein R1 is methyl or ethyl; Y is, NH, O or S; R2 and R3 are independently of each other hydrogen or C1-3 alkoxy; n is 0 or 1; and the dotted line between C-2 and C-2? represents at least one of no bond, a single bond, or a (CH2)m— group, wherein m is 1 or 2. A process for their production and consumer products that have or use them are also disclosed.

Abstract: A method of providing a cooling sensation to the skin or the mucous membranes of the body by applying thereto a compound of Formula I in which X is H or (CH2)n—R, n is 0 or 1, Y and Z are selected independently from the group consisting of H, OH, phenyl, C1-C4 straight or branched alkyl, or, a C1-C4 straight or branched alkoxy, or X and Y form together a bivalent radical selected from the group consisting of —O—CH2—O—, —N?CH—O— and —N?CH—S— which forms together with the carbon atoms to which they are attached a 5-membered ring; and R is a group with non-bonding electrons, R1 is H or C1-C5 branched alkyl, R2 and R3 are C1-C4 branched alkyls, or R2 and R3 taken together form a monocyclic, bicyclic or tricyclic radical of up to 10 carbons provided that R1, R2 and R3 together comprise at least 6 carbons. The compounds may be incorporated into products such as dentifrices, foodstuffs, confectionery, beverages, and cosmetic and medicinal preparations.