Abstract: The present invention relates to novel 1,3-oxathiane compounds represented by Formula I: wherein R is selected from the group consisting of ethyl, butyl, propyl, and (methylthio)ethyl, and their uses to enhance a flavor or fragrance composition.

Abstract: The Transient Receptor Potential Cation Channel, Subfamily A, Member 1 (TRPA1) protein has been identified as an ester cooler receptor and therefore is useful in screening assays for identifying ester coolers, in particular ester coolers with a relative cooling strength which exceeds (?)?menthol.

Abstract: The invention is directed to a method for improving, enhancing or modifying the foodstuff through the addition of an effective amount of Formula I wherein R can be selected from the group consisting of —CH2, —OH, and wherein R1 can be a C3-C20 saturated or unsaturated straight chain hydrocarbon moiety.

Abstract: Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below: wherein R is ethyl or cyclopropyl; and wherein R? is methyl or butyl, with the proviso that when R is ethyl, R? is not methyl.

Abstract: Compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties.

Abstract: The Transient Receptor Potential Cation Channel, Subfamily A, Member 1 (TRPA1) protein has been identified as an ester cooler receptor and therefore is useful in screening assays for identifying ester coolers, in particular ester coolers with a relative cooling strength which exceeds (?)?menthol.

Abstract: The present invention is directed to novel compounds and a process for augmenting or imparting a flavor enhancement effect or modifying the perception of one or more of the five basic taste qualities sweet, sour, salt, bitter and umami, to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup comprising the step of adding to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup a flavor enhancement or modification of basic taste quality augmenting, enhancing or imparting quantity and concentration of at least one N-substituted unsaturated alkyl amide defined according to the structures:

Abstract: The present invention relates to novel benzamide compounds may be used to provide desirable property of sweetness and to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce, confection, baked good, dairy product or cereal.

Abstract: Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: wherein R1?H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl and methylene; R3 is selected from the group consisting of H, C1-C8 straight or branched chain alkyl, alkenyl, dienalkyl and phenyl; or if R1?H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl; R4 is selected from the group consisting of H, methyl and ethyl; R5 is selected from the group consisting of H, methyl and ethyl; R6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, and acyclic or cyclic containing no more than one ring; with the proviso that in structure 1, when R4 is H or Me and R5?H or methyl, R6 may be selected from the group described above and phenyl.

Abstract: Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: where R1?H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl and methylene; R3 is selected from the group consisting of H, C1-C8 straight or branched chain alkyl, alkenyl, dienalkyl or phenyl; or if R1?H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl; R4 is selected from the group consisting of H, methyl and ethyl; R5 is selected from the group consisting of H, methyl and ethyl; R6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, acyclic or containing no more than one ring; with the proviso that in structure 1 when R4 is H or Me; and R5?H or methyl, R6 may be selected from the group described above or phenyl.

Abstract: Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below: wherein R is methyl, ethyl, n-propyl, isopropyl, cyclopropyl, n-butyl, sec-butyl, isobutyl, cyclobutyl, CH2CH(CH3)CH2CH3, CH2CH(OH)CH3, CH(CH3)CH2OH, CH2C(CH3)2OH, CH2CH2OH, cyclopentyl or allyl; and wherein R? is methyl, ethyl, n-propyl, n-butyl or n-pentyl, n-hexyl.

Abstract: Described are mixtures of at least four of the alkadienamides defined according to the structure: wherein R represents C1-C2 n-alkyl; R1 is 2-methyl-1-propyl and R2 is hydrogen, or R1 and R2 taken together is a moiety having the formula wherein n is 4 or 5, or compositions containing substantial concentrations of such mixtures, prepared according to novel processes: (a) extraction of a ground substantially dried fruit of one of the Piper species, Piper longum Linn or Piper peepuloides; (b) natural product-forming synthesis; or (c) synthetic product-forming synthesis. Also described are uses of the thus-formed products for augmenting, enhancing or imparting an aroma, taste, chemesthetic effect and/or antibacterial effect in or to a consumable material and/or in the oral cavity and/or on the mammalian epidermis.

Abstract: The use of 1,2-Dihydroperillaldehyde at levels less than 0.15 parts per million is disclosed as a flavor chemical suitable for incorporation in food products and related applications.

Abstract: The present invention is directed to the use of yeasts to produce spiroketal fragrance materials. The preferred yeasts used in the method of the invention are Bensingtonia ciliate and Cryptococcus laurentii.

Abstract: Described is a genus of E2,E4,Z8-undecatrienoic acid derivatives defined according to the structure: wherein Z represents —OR? or —NRR? with the provisos that when Z is —OR?, R? is hydrogen, C1–C6 straight chain or branched-chain alkyl or C3–C6 straight chain or branched-chain alkenyl; and when Z is —NRR?, R represents, in the alternative, hydrogen, methyl or ethyl and R? represents methyl, ethyl, n-propyl, cyclopropyl, isopropyl, n-butyl, sec-butyl, isobutyl, 2-methylbutyl, cyclobutyl, cyclopentyl or allyl. The E2,E4,Z8-undecatrienoic acid derivatives are useful in imparting, augmenting and/or enhancing flavors, aromas and somatosensory effects in or to consumable materials such as foods, beverages, skin care products, oral care products, medicinal products and the like. Also described is a synthesis process for producing such derivatives.

Abstract: Described is a genus of undecatrienoic acid derivatives useful in imparting, augmenting and/or enhancing flavors, aromas and somatosensory effects in or to consumable materials such as foods, beverages, skin care products, oral care products, medicinal products and the like. Also described is a synthesis process for producing such derivatives.

Abstract: Described is a genus of menthyl half acid ester derivatives having the structure: and processes for producing same, wherein n is an integer of from 1 to 5; wherein X is either —OR? or —NRR?; wherein R? is hydrogen, C1-C5 lower alkyl or C3-C6 lower alkenyl; wherein R is hydrogen, C1-C5 lower alkyl, 2-hydroxyethyl or cyclopropyl and wherein R? is hydrogen, methyl or ethyl; with the proviso that when X is —OR?, n is an integer of from 3 to 5, having utility for augmenting, enhancing or imparting a taste or cooling effect or refreshing effect in or to an ingestible or topical composition.

Abstract: Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties.

Abstract: Compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties.