Abstract: The present invention includes compounds useful as intermediates in the preparation of macrolactams, methods for preparing the intermediates, and methods for preparing macrolactams from the intermediates. One use of the methods and intermediates described herein is in the production of macrolactam compounds able to inhibit HCV NS3 protease activity. HCV NS3 inhibitory compounds have therapeutic and research applications.

Abstract: Compounds of Formula I are inhibitors of HIV integrase and inhibitors of HIV replication: wherein X1, X2, Y, R1A, R1B, R2 and R3 are defined herein. The compounds are useful for the prophylaxis or treatment of infection by HIV and the prophylaxis, treatment, or delay in the onset or progression of AIDS. The compounds are employed against HIV infection and AIDS as compounds per se (or as hydrates or solvates thereof) or in the form of pharmaceutically acceptable salts. The compounds and their salts can be employed as ingredients in pharmaceutical compositions, optionally in combination with other antivirals, immunomodulators, antibiotics or vaccines. Processes for making compounds of Formula I and intermediates thereof are also described.

Abstract: The present invention provides poly(amide) polymers, polyconjugates, compositions and methods for the delivery of oligonucleotides for therapeutic purposes.

Abstract: Compounds of Formula I are inhibitors of HIV integrase and inhibitors of HIV replication: wherein X1, X2, Y, R1A, R1B, R2 and R3 are defined herein. The compounds are useful for the prophylaxis or treatment of infection by HIV and the prophylaxis, treatment, or delay in the onset or progression of AIDS. The compounds are employed against HIV infection and AIDS as compounds per se (or as hydrates or solvates thereof) or in the form of pharmaceutically acceptable salts. The compounds and their salts can be employed as ingredients in pharmaceutical compositions, optionally in combination with other antivirals, immunomodulators, antibiotics or vaccines. Processes for making compounds of Formula I and intermediates thereof are also described.

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: The present invention relates to novel compounds having sweet, salt or umami taste enhancement qualities. These compounds have the structure: where R1 is H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl; R3 is selected from the group consisting of H, phenyl, C1-C10 straight or branched chain alkyl, alkenyl, alkynyl, alkyldienyl, acyclic or containing no more than one ring, which contains no more than a total of five heteroatoms selected from F, O, S, N, and P; and if R1?H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl, which contains no more than two of each heteroatom selected from N, O, and S; or if R1, R2 and R3 taken together can represent one, or two aromatic rings, which contain no more than three of each heteroatom selected from F, N, S, and O.

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: Compounds of Formula I are inhibitors of HIV integrase and inhibitors of HIV replication: wherein X1, X2, Y, R1A, R1B, R2 and R3 are defined herein. The compounds are useful for the prophylaxis or treatment of infection by HIV and the prophylaxis, treatment, or delay in the onset or progression of AIDS. The compounds are employed against HIV infection and AIDS as compounds per se (or as hydrates or solvates thereof) or in the form of pharmaceutically acceptable salts. The compounds and their salts can be employed as ingredients in pharmaceutical compositions, optionally in combination with other antivirals, immunomodulators, antibiotics or vaccines. Processes for making compounds of Formula I and intermediates thereof are also described.

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 present invention relates to thioester compounds and the incorporation and use of the new chemical entities as flavor and fragrance chemicals.

Abstract: The present invention relates to thioester compounds and the incorporation and use of the new chemical entities as flavor and fragrance chemicals.

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: 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: 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 relates to novel compounds having sweet, salt or umami taste enhancement qualities. These compounds have the structure: where R1 is H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl; R3 is selected from the group consisting of H, phenyl, C1-C10 straight or branched chain alkyl, alkenyl, alkynyl, alkyldienyl, acyclic or containing no more than one ring, which contains no more than a total of five heteroatoms selected from F, O, S, N, and P; and if R1=H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl, which contains no more than two of each heteroatom selected from N, O, and S; or if R1, R2 and R3 taken together can represent one, or two aromatic rings, which contain no more than three of each heteroatom selected from F, N, S, and O.

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: 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.