Abstract: Compounds of the formula (1) ##STR1## wherein X and Y are each N or NH, Z is O or OH, (1) when X=N and Y=NH, Z=O, and *1 and *3 are double bonds, (2) when X=NH and Y=N, Z=O, and *2 and *3 are double bonds, (3) when X=N and Y=N, Z=OH, and *2 and *4 are double bonds, and R is a side chain derived from an amino acid; for example, the amino acid is glycine with R=H, alanine with R=CH.sub.3, glutamic acid with R=CH.sub.2 CH.sub.2 COOH, lysine with R=CH.sub.2 CH.sub.2 CH.sub.2 CH.sub.2 NH.sub.2, or leucine with R=CH.sub.2 CH.sub.2 CH.sub.2 CH.sub.3, and/or an analogues thereof are useful for imparting a "thick, sour" taste to foods.

Abstract: Volatile flavour molecules having a particular cyclic enolone structure are stabilised by complexation with alkaline earth metal ions. These complexes are stable until exposed to certain conditions of temperature and/or moisture.

Abstract: The invention relates to flavoring compositions characterized by an effective amount of gamma-jasmolactone having the formula ##STR1## as well as the use of these flavorings or gamma-jasmolactone per se for imparting, enhancing or improving the flavor, in particular the fruity character of foodstuffs and drinks.

Abstract: Tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue, together with amino acid derivatives having a structure of the N-lactoyl-X type, where X represents an amino acid residue, are very useful flavoring ingredients for the preparation of flavoring compositions and flavored food products upon which they confer a remarkable fullness and mouthfeel.

Abstract: Encapsulation of a flavor or active agent in a matrix of whey protein yields an encapsulation composition which results in the controlled release of the flavor or active agent and which may be incorporated in a yeast-leavened dough without causing a deleterious effect on the rising of the dough.

Abstract: A seasoning composition containing food and an amino acid derivative that imparts a "thick, sour taste" to the food.

Abstract: The present invention is directed to a means of enhancing the cocoa flavor to a fat matrix by adding thereto about 0.3 g to about 4.0 g phenylalanine, 0.75 g to about 2.0 g leucine, and about 0.5 g to about 3.0 g reducing sugar and optionally about 0.05 g to about 0.8 g alanine for each 100 g of unroasted fat matrix and roasting the same, and to the products produced therefrom.

Abstract: Ingestible compounds which are substantially tasteless and which have been found to be effective reducers or eliminators of undesirable tastes for eatables.

Abstract: Taste modifier comprising a flavone derivative as an active ingredient of the general formula (I): ##STR1## wherein R.sub.1, R.sub.3, R.sub.4, R.sub.6 and R.sub.8 are independently a methoxy group or an hydrogen atom, R.sub.2 and R.sub.7 are methoxy groups, and R.sub.5 is a methoxy group or an hydroxy group, and a method of modifying taste, comprising adding a taste-modifying effective amount of the flavone derivative (I) to a product used in a mouth or an orally ingestible product. Various factors associated with taste can be modified, for example, the derivative can enhance sourness, reduce saltiness, inhibit unpleasant lasting of sweetness, enhance refreshing flavor and its continuity, reduce flavor associated with acetic acid, and enhance body, deliciousness and savor associated with the combination of these tastes.

Abstract: 4-(1-menthoxymethyl)-2-phenyl-1,3-dioxolane or a derivative thereof represented by formula (I): ##STR1## wherein R.sup.1 represents a hydrogen atom, a hydroxy group or a lower alkoxy group; R.sup.2 and R.sup.3, which may be the same or different, each represents a hydrogen atom, a hydroxy group, a lower alkoxy group, or, when taken together, R.sup.2 and R.sup.3 represent a methylene dioxy group; useful in flavor compositions.

Abstract: Novel naphthofuran derivatives of the formula ##STR1## wherein R represents hydrogen, methyl or ethyl. The compounds of formula I are valuable (amber) odorants and also flavorants. Odorant and flavorant compositions employing (I) as well as processes for making them are also described.

Abstract: Described is the use of one or more of the acids: aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in augmenting or enhancing the organoleptic properites of foodstuffs particularly with respect to imparting a umami effect and/or imparting of mouthfeel and fullness to the flavor of foodstuffs in the absence of amino acids except sulfur-bearing amino acids, salts thereof, pyrrolidone carboxylic acid, salts thereof and nucleotides.

Abstract: Described is the use of one or more of the acids: aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in augmenting or enhancing the organoleptic properites of foodstuffs particularly with respect to imparting a umami effect and/or imparting of mouthfeel and fullness to the flavor of foodstuffs in the absence of amino acids except sulfur-bearing amino acids, salts thereof, pyrrolidone carboxylic acid, salts thereof and nucleotides.

Abstract: Chewing gum compositions having improved dipeptide-sweetener stability are provided. The chewing gums of the invention contain dipeptide sweetener(s) and at least one benzaldehyde acetal. Cherry-flavored and chocolate-cherry flavored chewing gums having improved dipeptide-sweetener stability are also provided.

Abstract: Sweetness inhibitors which are substantially tasteless have been found to be bitter taste inhibitors or blockers. Conversely, bitter taste inhibitors which are substantially tasteless have been found to be sweet taste inhibitors or blockers.

Abstract: The invention concerns the novel compound, 4-methyl-3-pentyl-2 (5H)-furanone, I, a process for the manufacture of I and fragrance and flavor compositions containing I.

Abstract: A chewing gum composition having improved stability of sweetener is disclosed. At least one cinnamic aldehyde acetal is substituted for cinnamic aldehyde in gums containing peptide sweeteners such as aspartame, alitame and combinations thereof. Of the acetals, most preferred is cinnamic aldehyde propylene glycol acetal. This acetal is particularly useful in cinnamon and fruit-flavored gums and especially in sugarless gum. Cinnamic aldehyde acetal is also added to other oral compositions, such as foods, drugs and toothpaste.

Abstract: The invention relates to new thio-alkanones of the formula ##STR1## in which X represents an oxygen or sulphur atom,R.sub.1 represents hydrogen or a C.sub.1 -C.sub.2 -alkyl group and the broken lines represent a single bond or no bond,to a process for their preparation and their use as flavorings.

Abstract: Described is a process for the preparation of compositions of matter containing octalactones defined according to the structure: ##STR1## which includes the stereoisomers having the structures: ##STR2## by means of the sequential steps of (i) fermentation of caprylic acid or the ethyl ester of caprylic acid defined according to the generic structure: ##STR3## wherein R is hydrogen or ethyl using a microorganism selected from the group consisting of:Mortierella isabellina, ATCC 44583;Mortierella isabellina, ATCC 38063;Syncephalastrum racemosum, NRRL A-5889;Mortierella isabellina, IFO 7884;Mortierella ramanniana var. angulispora, IFO 8187;Mortierella isabellina, CBS 221.

Abstract: The use of acetals as aldehyde generators in foodstuff applications is disclosed.

Abstract: The sweetness of an ingestible product or oral composition containing a sweetening sugar or sugar alcohol in relatively large quantities can be reduced and thereby the flavor enhanced by incorporation of at least one compound of the general formula (I) ##STR1## in which m represents 0.

Abstract: A process for the preparation of gamma and delta lactones from organic carboxylic acids or derivatives thereof is disclosed. The process comprises cultivating, under aerobic conditions, a fungus of the genus Mucor in a suitable medium containing the carboxylic acid or a derivative thereof.

Abstract: Cyclic ethers of formula ##STR1## wherein the dotted line indicates the location of a single or double bond and the symbol R represents an isopropenyl radical or a 1-ethoxy-1-methylethyl radical, are novel compounds with useful organoleptic properties. They can be used as active ingredients in perfuming compositions and perfumed products to which they confer rosy-fruity type odor notes. In addition, they possess flavor qualities which render these compounds useful for flavoring foodstuffs and drinks and, namely, mango-type drinks.A process for the preparation of the compounds of formula (I) is also disclosed.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imnparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing salt substitutes with sclareolide.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) sweetness of foodstuffs and beverages caused by non-neutrative sweeteners e.g.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

Abstract: Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: ##STR1## wherein R represents C.sub.6 alkyl or alkenyl; and X represents C.sub.2, C.sub.4 or C.sub.6 alkylene or alkenylene; with the provisos that R is C.sub.6 alkyl when X is alkenylene and R is C.sub.6 alkenyl when X is alkylene by means of the sequential steps of (i) fermentation of castor oil or ricinoleic acid using a microorganism selected from the group consisting of:Candida petrophilum, ATCC 20226;Candida oleophila, ATCC 20177;Candida sp., ATCC 20504; andCandida sake, ATCC 28137whereby gamma hydroxydecanoic acid and a mixture of other acids defined according to the generic structure: ##STR2## is formed wherein Y represents an oxo-saturated, oxo-unsaturated or di-unsaturated C.sub.9, C.sub.11 or C.sub.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) sweetness of foodstuffs and beverages caused by non-neutrative sweetners e.g.

Abstract: Described is the tetrahydro-5-isopropyl-2-methyl-2-thiophene acetonitrile of our invention having the structure: ##STR1## and organoleptic uses thereof in augmenting or enhancing the aroma or taste of perfume compositions, colognes, perfumed articles, foodstuffs and chewing gums.

Abstract: The present invention is concerned with a process for the extraction of lactones from a lactone-containing lipid material, by contracting a medium, having a temperature near the critical temperature of the medium, and having a pressure near the critical pressure of the medium, with the lipid material, and subsequently removing the medium, wherein the medium, upon contacting, has a temperature T (in .degree.C.), and pressure P (in bar), such that:-25<=T* <=18.5-40<=P* <=300T*xP*<=1900where T*=T-Tc, P*=P-P.sub.c, T.sub.c is the critical temperature (in .degree.C.), and P.sub.c is the critical pressure (in bar) of the medium. Under the extraction conditions as applied in the process according to the present invention a low yield, combined with a high selectivity is obtained, resulting in a relatively small extracted fraction, which is substantially enriched in lactones.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

Abstract: N,N'-disubstituted guanidines containing a tetrazolyl or glycine moiety are provided as high potency sweetening agents.

Abstract: Furanic esters of formula ##STR1## wherein R designates a linear or branched, saturated or unsaturated C.sub.2 -C.sub.6 alkyl radical, are novel compounds having useful organoleptic properties and, consequently, can be used advantageously in the manufacture of flavor compositions, and in the aromatization of foodstuffs, beverages, pharmaceutical preparations and tobacco products.

Abstract: The present invention is concerned with a flavor concentrate containing a precursor of biacetyl, which concentrate is characterized in that it contains 0.1-99 wt. % precursor compound(s) having the following structural formula: ##STR1## in which X is ##STR2## and in which R.sub.1, R.sub.2, R.sub.5 and R.sub.6 can differ from each other or can be identical and consist of a methyl or ethyl group.It has been found that the present precursor compounds release biacetyl upon heating. By using the present precursor compounds in food products problems attached to the use of very volatile diketones in food products may be overcome.

Abstract: Described is the tetrahydro-5-isopropyl-2-methyl-thiophene acetonitrile of our invention having the structure: ##STR1## and organoleptic uses thereof in augmenting or enhancing the aroma or taste of perfume compositions, colognes, perfumed articles, foodstuffs and chewing gums.

Abstract: A compound of the general formula, ##STR1## wherein R.sub.1 and R.sub.2 independently are --H, --CH.sub.3, or --CH.sub.2 CH.sub.3 ; and R.sub.3 is alkyl of from 1 to 10 carbons or aryl of from 6 to 10 carbons.

Abstract: A compound of the general formula, ##STR1## wherein R.sub.1 and R.sub.2 independently are --H, --CH.sub.3, or --CH.sub.2 CH.sub.3 ; and R.sub.3 is alkyl of from 1 to 10 carbons or aryl of from 6 to 10 carbons.

Abstract: Described is a method for reducing physiological and/or subjective reactivity to stress in humans being subjected to stress conditions. The method consists of administering to such humans an effective amount of a physiological and/or subjective stress reactivity-reducing substance selected from the group consisting of:(i) Nutmeg Oil;(ii) Mace Extract;(iii) Neroli Oil;(iv) Valerian Oil;(v) Myristicin;(vi) Isoelemicin; and(vii) Elemicin.Administration is through inhalation or transdermally using one or more of the above ingredients alone or in a suitable composition such as ethanol and/or a perfume composition, cologne or perfumed article (e.g., air freshener or deodorant stick). Also described is a method for detecting the reduction of physiological and/or subjective reactivity to stress in a human.

Abstract: Described is a method for reducing physiological and/or subjective reactivity to stress in humans being subjected to stress conditions. The method consists of administering to such humans an effective amount of a physiological and/or subjective stress reactivity-reducing substance selected from the group consisting of:(i) Nutmeg Oil;(ii) Mace Extract;(iii) Neroli Oil;(iv) Valerian Oil;(v) Myristicin;(vi) Isoelemicin; and(vii) Elemicin.Administration is through inhalation or transdermally using one or more of the above ingredients alone or in a suitable composition such as ethanol and/or a perfume composition, cologne or perfume article (e.g., air freshener or deodorant stick). Also described is a method for detecting the reduction of physiological and/or subjective reactivity to stress in a human.

Abstract: Described is a method for reducing physiological and/or subjective reactivity to stress in humans being subjected to stress conditions. The method consists of administering to such humans an effective amount of a physiological and/or subjective stress reactivity-reducing substance selected from the group consisting of:(i) Nutmeg Oil;(ii) Mace Extract;(iii) Neroli Oil;(iv) Valerian Oil;(v) Myristicin;(vi) Isoelemicin; and(vii) Elemicin.Administration is through inhalation or transdermally using one or more of the above ingredients alone or in a suitable composition such as ethanol and/or a perfume composition, cologne or perfumed article (e.g., air freshener or deodorant stick). Also described is a method for detecting the reduction of physiological and/or subjective reactivity to stress in a human.

Abstract: Food acceptable sweetness modifying compounds comprising certain aromatic amino acids and foodstuff compositions containing the same.

Abstract: The invention is concerned with novel bicyclic epoxides, a process for their manufacture and novel fragrance and flavor compositions containing the same.

Abstract: A compound of the general formula, ##STR1## wherein R.sub.1 and R.sub.2 independently are --H, --CH.sub.3, or --CH.sub.2 CH.sub.3 ; and R.sub.3 and R.sub.4 are independently alkyl or alkenyl of from 1 to 10 carbons, or aryl of from 6 to 10 carbons, or R.sub.4 =hydrogen.

Abstract: Compounds of the formula: ##STR1## wherein n is 0 or 1, R is lower alkyl (substituted or unsubstituted), R' is H or lower alkyl, and R" is a branched alkyl, alkyl-cycloalkyl, cycloalkyl, polycycloalkyl (poly=2 or more, fused or non-fused), phenyl or alkyl-substituted phenyl, and physiologically acceptable cationic and acid addition salts thereof, which compounds are potent sweeteners. These derivatives of gem-diaminoalkanes are many times sweeter than sugar and are free from undesirable flavor qualities. Furthermore, they possess an unanticipated high degree of solubility compared with known synthetic sweeteners. In addition, the compounds possess high stability so that they can be used in all types of beverages and in conventional food processing. Sweetening compositions and sweetened edible compositions of these compounds are also provided.

Abstract: Novel esters, of the general formula ##STR1## wherein R represents C.sub.1-4 -alkyl or C.sub.2-4 -alkenyl and one of the three broken lines represents an additional bond,are disclosed. Also disclosed are novel odorant and/or flavouring compositions containing esters or formula I, a process and intermediates for the manufacture of the esters of formula I and the use of esters of formula I as odorant and/or flavouring substances.

Abstract: Described for use in augmenting or enhancing the aroma or taste of consumable materials including perfume compositions, colognes and perfumed articles, foodstuffs, chewing gums, toothpastes and medicinal products are the cis and/or trans isomers of the macrocyclic lactone defined according to the structure: ##STR1## produced according to the process of first reacting the ester defined according to the structure: ##STR2## with the alkenol having the structure: ##STR3## in order to produce the di-unsaturated ester having the structure: ##STR4## and then causing the said diester to undergo an internal metathesis to form the compound having the structure: ##STR5##

Abstract: Novel substituted tetrahydrofurans having a six-membered ring in the 4 position and methyl substituents in the 2 and 4 positions possess organoleptic properties described as fruity, citrus-like and reminiscent of grapefruit. These compounds are useful in fragrances and flavors.

Abstract: Perfume and flavoring compositions, perfumed articles and materials respectively flavored foods, drugs, toothpaste, and tobacco products containing 10-isopropyl-2.7-dimethyl-oxaspiro[4.5]deca-3.6-diene having formula ##STR1## as essential compound for imparting thereto an olfactive note of the cassis type as well as this compound per se.

Abstract: Described is di(7-octenyl) carbonate having the structure: ##STR1## and the use thereof as an intermediate in producing the compound having the structure: ##STR2## useful in perfumery.