GIVAUDAN SA Patent applications |
Patent application number | Title | Published |
20150299612 | Process - A method of removing the blue colour from an azulene-containing essential oil, comprising the addition of the oil to water buffered at pH 3-7.5 and its subsequent treatment with a laccase enzyme-mediator system, the laccase being selected from those derived from | 10-22-2015 |
20150250911 | MALODOR COUNTERACTING COMPOSITIONS - The use of alcohols of formula (I)× | 09-10-2015 |
20150038386 | TERPENE ALCOHOLS FOR USE IN FRAGRANCE COMPOSITIONS AND PERFUMED PRODUCTS - Compounds of formula (I) | 02-05-2015 |
20150030748 | COMPOSITION AND METHOD FOR MANUFACTURING CLEAR BEVERAGES COMPRISING NANOEMULSIONS WITH QUILLAJA SAPONINS - A method of making a clear beverage concentrate, which contains a nanoemulsion of a liquid flavour oil in an aqueous phase, including the emulsification of the flavour oil into water in the presence of an emulsifier, which emulsifier consists of at least 5% by weight | 01-29-2015 |
20140370177 | COMPOSITIONS - A mixture of the individual ingredients stevioside and rebaudioside A provided in a ratio of stevioside to rebaudioside A of about 1:1 to about 4:1. | 12-18-2014 |
20140342078 | SWEETENED BEVERAGES - Disclosed are flavored and juice beverages sweetened with Rebaudioside A (RebA) comprising an organic acid and glucono delta lactone. | 11-20-2014 |
20140342073 | PYRIDINE DERIVATES AND THEIR USE AS UMAMI TASTANTS - Compounds of the formula (1) and their use as umami tastants: | 11-20-2014 |
20140341821 | 1-VINYLCYCLOHEX-3-ENE CARBALDEHYDE AND 4-VINYLCYCLOHEX-1-ENE CARBALDEHYDE FOR USE IN FLAVOUR AND ORAL CARE COMPOSITION - Provided are oral care compositions comprising
| 11-20-2014 |
20140294736 | TOOTHPASTE - A dental brushing composition including a brushing composition base additionally containing a plurality of microparticles, the particles comprising a core, a coating essentially completely surrounding the core, and two different flavors, a general flavor and an indicator flavor, the general flavor being in the coating and the indicator flavor in the core, the coating being essentially completely soluble under brushing conditions in a desired brushing time. The composition signals when a desired brushing time has been achieved by a noticeable change in flavor. | 10-02-2014 |
20140287120 | ORGANIC COMPOUNDS - 2-substituted glutamic acid derivative according to the formula (I) or its physiologically acceptable salts | 09-25-2014 |
20140275578 | 2-(ALKOXY OR ARYLOXY CARBONYL)-4-METHYL-6-(2,6,6-TRIMETHYLCYCLOHEX-1- ENYL)HEX-2-ENOIC ACID COMPOUNDS, ITS PREPARATION AND USE - Compounds of the formula 1 | 09-18-2014 |
20140242255 | Consumables - Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), | 08-28-2014 |
20140234511 | Consumables - 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. | 08-21-2014 |
20140221265 | RINSE-OFF COMPOSITIONS - A rinse-off composition, such as a shampoo, hair conditioner or shower gel, comprising a rinse-off composition base, lactoyl ethanolamine and at least one compound selected from the group consisting of N-(4-cyanomethylphenyl) p-menthanecarboxamide and N-(2-pyridin-2-ylethyl) p-menthanecarboxamide. The compositions provide a pleasant, long-lasting cooling sensation. | 08-07-2014 |
20140221263 | FRAGRANCE COMPOUNDS AND COMPOSITIONS - Compounds of formula (I) | 08-07-2014 |
20140205732 | Consumables - 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, | 07-24-2014 |
20140197244 | Spray Apparatus And Method For Spraying Fragrance And Water - A method of providing a fine mist of sprayed fragrance, comprising the provision of separate reservoirs of water and fragrance and the conveying of the liquids through separate conduits to at least one spray nozzle, the liquids being combined immediately prior to or immediately after spraying from the at least one nozzle. The result is a fine, environmentally-desirable fragrance spray with the complete hedonic spectrum of the original fragrance | 07-17-2014 |
20140194651 | OFF-NOTE BLOCKING SENSORY ORGANIC COMPOUNDS - 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. | 07-10-2014 |
20140178326 | COMPOSITIONS - The invention relates to the use of compounds that act on N-alpha acyl glutamine amino acylase enzyme expressed by coryneform bacteria to exert a malodour-counteracting effect, in a composition or article of manufacture suitable for reducing, suppressing or eliminating malodour on inanimate surfaces. The compounds, in particular, may be N-acyl glutamine derivatives. | 06-26-2014 |
20140170286 | Novel Sweetener ISO-Mogroside V - Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer. | 06-19-2014 |
20140170270 | COMPOSITIONS - A frozen confectionary product including a particulate composition having a core containing a flavourant, flavour-enhancing ingredient, colourant or other beneficial ingredient, and one or more coatings around said core, wherein said coatings are gelatine, a fat or wax, ethyl cellulose or mixtures thereof. | 06-19-2014 |
20140147563 | PROCESS AND PRODUCT - A method of making a coffee flavour soluble granule, including the combining of spray-dried coffee flavour with Maillard process flavour and caramel sugar to form a fine powder, suspending this powder in a fluidised bed and spraying it with a aqueous saccharide binder solution. The product provides both the flavour and appearance of coffee, at considerably lower cost, and it can be used in any application in which coffee flavour is desired. | 05-29-2014 |
20140147403 | GLUTAMINE DERIVATIVES AS DEODORANTS - Compounds of the formula (I) | 05-29-2014 |
20140128626 | Ionic Liquids For Agricultural Residue Removal - A method of reducing the proportion of agricultural residues (ARs), such as pesticides and herbicides, present in an essential oil, comprising the treatment of the oil with an ionic liquid that has at most limited solubility in the oil, the ionic liquid having an anion and a cation chosen from the following table: | 05-08-2014 |
20140127360 | PROCESS - A method of forming flavour particles comprising spraying an emulsion of a flavour material in an aqueous coating material with a core material in a heated environment at a drying temperature, the core material being a finely-divided native starch having a gelatinisation temperature higher than that of the drying temperature. The process allows much quicker and more efficient processing. | 05-08-2014 |
20140124590 | Volatile Substance Dispensing Apparatus - A method of providing in an atmosphere both a continual supply of volatile liquid and the possibility for a time of an enhanced supply, comprising providing the liquid ( | 05-08-2014 |
20140107006 | Organic Compounds - Disclosed are certain compounds according to the general formula (I) | 04-17-2014 |
20140065261 | Enzymatic Process - Provided is a process of forming a vanilla extract wherein green ripe vanilla beans are exposed to a high drying temperature, extracted with a solvent, and treated with beta-glucosidase enzyme to convert glucovanillin to vanillin enzymatically, thereby providing a vanilla extract with a good vanillin yield and complex well-balanced vanilla aroma lacking undesirable off-notes. | 03-06-2014 |
20140037571 | MALODOUR COUNTERACTING COMPOSITIONS - A malodour-counteracting composition containing | 02-06-2014 |
20140031270 | Fragrance Compounds - A method of providing a fragrant odour to an application, comprising the addition thereto of at least one compound of the formula I | 01-30-2014 |
20140030741 | In Vitro Method for Determining Presence of Type II Pyrethroids - A method of determining the presence of type II pyrethroid compounds in a sample. | 01-30-2014 |
20130337114 | Fermentation Process - Provided is a fermentation process wherein green ripe uncured vanilla beans are incubated with [microbes] | 12-19-2013 |
20130330457 | Taste Modifiers - A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound of the formula I | 12-12-2013 |
20130323388 | FLAVOUR COMPOSITION COMPRISING MENTHOL AND MENTHANE CARBOXAMIDES - The invention relates to flavour compositions comprising a mixture of coolant compounds comprising menthol and a menthane carboxamide selected from N-(4-cyanomethylphenyl) p-menthanecarboxamide, 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, or a mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, wherein the total amount of menthane carboxamide is about 0.1 to 10%. | 12-05-2013 |
20130319079 | Retronasal Device And Method - An oral aroma sampling device includes a mouthpiece which defines an in-mouth surface and an external surface, the in-mouth surface bearing a delivery conduit, and the external surface bearing a manifold in communication with the delivery conduit, the manifold bearing a plurality of capillaries, each of which capillary is the conduit for an aroma substance, the mouthpiece additionally comprising a breathing conduit passing from the external surface to the in-mouth surface. The device is useful as part of a retronasal testing apparatus, which allows a large variety of flavor combinations to be tested quickly and efficiently. | 12-05-2013 |
20130316938 | Compounds Capable Of Releasing Fragrant Compounds - Provided is class of compounds of formula (I) | 11-28-2013 |
20130309381 | Organic Compounds - A composition for masking the bitter taste of potassium chloride or other potassium salt used in a consumable product as a substitute, in whole or in part, for common table salt, said composition comprising a sugar alcohol and a compound of formula (I) | 11-21-2013 |
20130303433 | Cyclohexene- And Cyclopropanated Cyclohexene- Derivatives As Fragrances - 1-(3/4-isobutyl-1/6-methylcyclohex-3-enyl)methanols and derivatives thereof having appreciable floral and hesperidic odor notes, their use as fragrance ingredient and perfumed products comprising them. | 11-14-2013 |
20130302497 | Taste Enhancement - A method of enhancing a taste sensation in a consumable composition, comprising the addition thereto of a taste provider selected from a taste provider compound and a mixture of a taste provider compound with a taste enhancement compound, there being additionally added thereto a taste sensation-enhancing quantity of choline chloride. | 11-14-2013 |
20130294967 | DEODORISER - A device that is adapted to add active to the water of a flushed toilet and fragrance to the air in its vicinity, comprising, in a single unit
| 11-07-2013 |
20130280389 | Process For Green Tea Manufacture With Microwave Roasting - A process of preparing a sencha green tea, comprising the treatment of fresh tea leaves by steaming, cooling, rolling and drying to give an aracha, followed by roasting to give a sencha, characterised in that (a) prior to roasting, (i) the aracha is finely ground; (ii) water is added to the aracha to the extent of at least 10% by weight; (iii) the aracha is stored for at least 2 days at a maximum temperature of room temperature; and (b) the aracha is then roasted using only microwaves under vacuum conditions, until the beginning of burning of the leaves is observed. The resulting sencha has an especially desirable roasted-green flavour. | 10-24-2013 |
20130177688 | Method of Flavoring - A method of providing a desirable vanilla beany flavor in an orally-receivable product, includes adding to a product base at least one of divanillyl succinate or at least one compound according to Formula I or Formula II | 07-11-2013 |
20130129893 | Aroma Composition Including 2,4-Nonadiene - A method of enhancing the aroma of an aroma composition, including the addition to the composition of an aroma-enhancing quantity of 2,4-nonadiene. The addition enhances the “radiance” of aroma compositions, especially foodstuffs, resulting in a stronger aroma and the need for reduced quantities of additional aroma ingredients. | 05-23-2013 |
20130129655 | Organic Compounds - Compounds of formula (I) | 05-23-2013 |
20130115624 | Methods To Identify Modulators - Disclosed are compounds that activate the human G-protein coupled receptor TAS2R41, and methods of using these compounds for identifying compounds that modulate the response of the TAS2R41 receptor. Compounds identified as modulators of the response of the receptor TAS2R41 may be used to decrease or mask the bitter taste of foods or drugs. | 05-09-2013 |
20130095220 | Consumables - 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. | 04-18-2013 |
20130089904 | 1-Hydroxy-Octahydroazulenes As Fragrances - (3S,5R)-3,8-dimethyl-5-(prop-1-en-2-yl)-octahydroazulen-1-ols, their use as flavour or fragrance ingredient, and a process of their production by oxidation in the presence of laccase. | 04-11-2013 |
20130089591 | Compositions - Polyurea and polyamide capsules encapsulating fragrance oils, which oils contain precursors of fragrant aldehydes that are adapted to release the aldehydes under activating conditions. | 04-11-2013 |
20130089590 | Process for Producing Microcapsules - The application describes a process for producing microcapsules which contain a shell made of polyurea and which surround in their interior a fragrance oil core, where the shell is obtained by the reaction of two structurally different diisocyanates in emulsion form. | 04-11-2013 |
20130058881 | Organic Compounds - Deodorant composition for the treatment of female malodour comprising a perfume containing violet nitrile and optionally pharaone and/or zinarine. | 03-07-2013 |
20130035278 | Cyclohexene Derivatives and Their Use as Odorants - The present invention relates to a process for the production of formyl cyclohexene derivatives which are suitable as odorants as such or as intermediates for the preparation of further odorants. In particular the present invention relates to a domino-methylenation-Diels-Alder reaction of α,β-unsaturated aldehydes using formaldehyde in the presence of 1,3-butadienes | 02-07-2013 |
20120309670 | 7-(ALK-1'-ENYL)-2H-BENZO[B][1,4]DIOXEPIN-3(4H)-ONES AND THEIR USE IN FRAGRANCE APPLICATIONS - A compound of the formula I | 12-06-2012 |
20120301587 | Oxalamide Derivative As Umami Flavouring Agent - The compound of the formula (1) | 11-29-2012 |
20120288604 | Organic Compounds - Para-alkoxy benzontrile compounds as sweetness enhancers and their use in a consumable product containing at least one sweetener. | 11-15-2012 |
20120237953 | Methods to Identify Modulators - 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. | 09-20-2012 |
20120231140 | Organic Compounds - Provided are umami taste and savoury flavour enhancing compounds of formula (I) | 09-13-2012 |
20120189750 | Taste Modifiers Comprising a Chlorogenic Acid - A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an extract from a botanical source obtained by extraction at 30-80° C. with water and/or a polar organic solvent. The method of making an off-taste by addition of a chlorogenic acid to a consumable is also claimed. | 07-26-2012 |
20120184513 | Organic Compounds - The invention relates to organic compounds having the ability to reduce or suppress the onset of skin irritation induced by extraneous cause selected from the group of 2-heptylcyclopentanone, 2-ethoxynaphthalene; 2-methoxynaphthalene; 1-methoxy-4-(prop-1-enyl)benzene; 1-(cyclopropylmethyl)-4-methoxybenzene; | 07-19-2012 |
20120093742 | Compounds - A method of modulating the flavour of an orally-receivable product, such as a foodstuff, beverage, dentifrice or medicine, comprising the addition thereto of a flavour-modulating proportion of at least one compound of the formula I | 04-19-2012 |
20120015089 | Geranylamine Derivatives As Flavouring Agents - Compounds of the formula (I) | 01-19-2012 |
20110318290 | Compounds and Methods for Inhibiting Axillary Malodour - Enzymes mediating in the release of compounds characteristic of human malodour and in particular axillary malodour, and compounds that inhibit said enzymes having the general formula (I) | 12-29-2011 |
20110311991 | Methods of Identifying Modulators of the Bitter Taste Receptor TAS2R44 - Steviol glycosides have been discovered to bind the bitter taste receptor TAS2R44. Novel methods of identifying modulators and in particular inhibitors to the bitter taste of steviol glycosides and an inhibitor of steviol glycosides are provided. | 12-22-2011 |
20110303757 | VOLATILE SUBSTANCE DISPENSING APPARATUS - A method of providing in an atmosphere both a continual supply of volatile liquid and the possibility for a time of an enhanced supply, comprising providing the liquid ( | 12-15-2011 |
20110218132 | COMPOSITIONS - A surfactant composition comprising: | 09-08-2011 |
20110207835 | Alpha, Beta, Unsaturated Nitriles as Fragrances - The use of short chain α,β-unsaturated nitriles as flavour and fragrance ingredient and flavour and fragrance applications comprising them. | 08-25-2011 |
20110177545 | G-PROTEINS | 07-21-2011 |
20110143376 | Methods to Identify Modulators - 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. | 06-16-2011 |
20110130470 | Homoallyl Alcohols Useful as Fragrances - Branched, highly-substituted C | 06-02-2011 |
20110124924 | Cyclopropanation Process - A method for the preparation of cyclopropyl carbinols by cyclopropanation of unsaturated alcoholates, utilising a reagent system selected from (A) magnesium metal and dibromomethane, and (B) dibromomethane and a tertiary Grignard reagent, the reaction being carried out in the presence of an ether solvent. | 05-26-2011 |
20110104098 | Isolongifolanyl-Derivatives Suitable As Odorants - The present disclosure refers to 5,7-dioxatetracyclo[9.2.1.0 | 05-05-2011 |
20110101711 | RETRACTABLE DOOR STOPPER - A retractable stopper, for example a door stopper, includes a tilting element that is rotatably supported about a rotation axis and that can be moved from a retracted position into a blocking position by the action of at least one trigger magnet, which is fastened to a moving object, and in said blocking position blocks the movement of the moving object. The tilting element includes a front lever, on which a preferably elastic buffer element is disposed. In the blocking position, the buffer element faces the moving object. A stopper magnet is disposed at the tilting element. As the trigger magnet approaches a vicinity region in front of the stopper, the tilting element can be rotated out of the retracted position into the blocking position due to the action of the trigger magnet on the stopper magnet before the trigger magnet is located above the tilting element. | 05-05-2011 |
20110045138 | Enzymatic Process - Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products. | 02-24-2011 |
20110003731 | Fragrance Delivery - A substrate such as a fabric may be provided with a fragrance during washing or rinsing process by the addition to the wash water of a free-flowing solid fragrance-providing composition that comprises a fragrance deposited on a particulate carrier along with a water soluble salt of an alkali metal or an alkaline earth metal. | 01-06-2011 |
20100331427 | Organic Compounds - The present invention refers to the use as flavour or fragrance of a compound of formula (I) | 12-30-2010 |
20100323938 | Product - Aminoplast microcapsules comprising a core of fragrance and a shell of aminoplast polymer, the composition of the shell being from 75-100% of a thermoset resin comprising 50-90% of a terpolymer and from 10-50% of a polymeric stabilizer; the terpolymer comprising:
| 12-23-2010 |
20100322889 | Organic Compounds - The present invention refers to compound of formula (I) | 12-23-2010 |
20100311830 | Menthol Replacement - A method of producing in a composition adapted to be applied to the mucous membranes, the physiological effects of menthol at a reduced menthol concentration, by the partial replacement of menthol by a cooling and flavour blend, including
| 12-09-2010 |
20100297038 | Benzimidazole Derivatives And Their Use As Cooling Agents - The present invention refers to compounds with cooling properties, the compound are of formula (I), | 11-25-2010 |
20100292128 | Organic Compounds - Described are spiroalkyl- and -alkenylketones and esters thereof, a method for their production and fragrance compositions comprising them. | 11-18-2010 |
20100284942 | Compositions - There are provided personal care products and compositions that comprise at least one diol compound selected from the group consisting of 1,2-pentanediol, 1,2-hexanediol, 1,2-octanediol, 2-methyl-1,3-propandiol, and 3-(2-ethyl-hexyloxy)-1,2-propandiol in a total concentration of 0.1% to 0.5% (w/w); and at least one preservative enhancer compound selected from the group consisting of benzaldehyde, 4-methylbenzaldehyde, heliotropine, vanilline, 4-hydroxybenzaldehyde, 3-hydroxybenzaldehyde, 4-methoxybenzaldehyde and 3-methoxybenzaldehyde, 2,4-dihydroxybenzaldehyde, 3-hydroxy-4-methoxybenzaldehyde, 3,5-dihydroxybenzaldehyde, and 4-hydroxy-2-methoxybenzaldehyde, in a total concentration of 0.05 to 0.5% (w/w), in a cosmetically acceptable base. The composition optionally contains at least one compound selected from the group consisting of phenoxyethanol, 2-phenylethanol, and benzylalcohol, in a total concentration of 0.05 to 0.3% (w/w), but does not contain other classic bactericidal, fungicidal, sporicidal or preservative compounds. The invention is further directed to methods of forming such compositions and products and the use of preservatives and preservative enhancers in such compositions and products. | 11-11-2010 |
20100278768 | Compounds and Methods for Inhibiting Axillary Malodour - Enzymes mediating in the release of compounds characteristic of human malodour and in particular axillary malodour, and compounds that inhibit said enzymes having the general formula (I) | 11-04-2010 |
20100227039 | Off-Taste Masking - A method of masking the off-taste of an artificial or natural sweetener, comprising the addition to the sweetener of at least one compound according to the formula I | 09-09-2010 |
20100222429 | Enzymatic Methods and Enzymes - Provided are methods to identify modulators and in particular inhibitors of body malodour formation employing peptidase enzymes, the peptidase enzymes and corresponding nucleotide sequences, expression vectors, transfected host cells, methods of forming the peptidase enzymes and methods to prevent body malodour. | 09-02-2010 |
20100209378 | Dimethylcyclohexyl Derivatives as Malodor Neutralizers - Compound of formula (I) | 08-19-2010 |
20100204084 | Cyclohexene Derivatives and Their Use as Odorants - The present invention relates to a process for the production of formyl cyclohexene derivatives which are suitable as odorants as such or as intermediates for the preparation of further odorants. In particular the present invention relates to a domino-methylenation-Diels-Alder reaction of α,β-unsaturated aldehydes using formaldehyde in the presence of 1,3-butadienes | 08-12-2010 |
20100197713 | BUTONE DERIVATIVES USEFUL AS COOLING AGENTS - Cooling compounds of formula (I) wherein R | 08-05-2010 |
20100179088 | Cysteine Derivatives Which Counteract Malodour - Cysteine derivatives of formula (I) | 07-15-2010 |
20100178389 | Consumables - Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R | 07-15-2010 |
20100173999 | 2,5-DI- and 2,2,5-Trisubstituted Di- and Tetrahydrofuran Derivatives and Their Use for the Production of Perfumes - Di-/trisubstituted furans of the formula (I) and their use as odorants wherein R | 07-08-2010 |
20100173821 | Organic Compounds - The present invention relates to 1-(2-isobutylcyclohex-1-enyl)but-2-en-1-one and 1-(2-isobutylcyclohex-2-enyl)but-2-en-1-one and their use as fragrance ingredient. | 07-08-2010 |
20100137627 | 3-(2-Alkoxycarbonyloxy-Phenyl) Acrylic Acid Esters and Their Use as Precursors for the Delivery of Olfactory Compounds - A compound of formula (I), their use as precursors and a method of their production | 06-03-2010 |
20100129833 | Methods to Identify Modulators - 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. | 05-27-2010 |
20100120656 | Acid Cleaner with Reduced Odor - A cleaning composition comprising at least one strong acid, the composition additionally comprising an oily material and at least one electrolyte, the oily material having a viscosity of 100 cSt maximum@20° C., preferably less than 20 cSt maximum@20 C. and a specific gravity less than that of water, the oily material optionally comprising fragrance soluble therein. In such a composition, the strong and often potentially hazardous odor generally characteristic of such cleaners is substantially reduced or even completely eliminated. | 05-13-2010 |
20100113460 | Organic Compounds - Disclosed are compounds having the ability to inhibit cytochrome P450 2A6, 2A13, and/or 2B6 and tobacco products comprising them. Also disclosed are pharmaceutical compositions comprising them. | 05-06-2010 |
20100111888 | Organic Compounds and Compositions Having the Ability to Modulate Fragrance Compositions - Disclosed are compounds having the ability to modulate, namely to improve, enhance and or modify fragrance compositions due to their ability to inhibit cytochrome P450 enzymes, e.g. CYP2A13 and CYP2B6. | 05-06-2010 |
20100080867 | Fermented Ingredient - Provided is a hydrolyzed pea protein based fermentation process employing | 04-01-2010 |
20100075010 | Flavour Compositions - A method of conferring flavour on an edible composition, including the addition to the edible composition of at least one compound selected from S-allyl cysteine and S-1-propenyl cysteine. When used in conjunction with onion flakes, the compound allows the partial replacement of the onion flakes and the achievement of a high-quality and consistent onion flavour. | 03-25-2010 |
20100069508 | Organic Compounds - Described are 2,2,3-trimethylcyclopentane derivatives of formula 1 | 03-18-2010 |
20100063011 | Organic compounds - The invention relates to organic compounds having the ability to reduce or suppress the onset of skin irritation induced by extraneous cause selected from the group of 2-heptylcyclopentanone, 2-ethoxynaphthalene; 2-methoxynaphthalene; 1-methoxy-4-(prop-1-enyl)benzene; 1-(cyclopropylmethyl)-4-methoxybenzene; | 03-11-2010 |
20100034766 | Malodor Counteracting Compositions - A malodor counteracting composition comprising at least one compound of formula (A) | 02-11-2010 |
20100021413 | Malodor Counteracting Compositions - A malodor counteracting composition comprising at least one compound of formula (A) | 01-28-2010 |
20100015640 | Nucleic Acid, Polypeptide and Its Use - 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. | 01-21-2010 |
20100009893 | Microcapsules - Microcapsules comprising a core of fragrance and a shell of aminoplast polymer, the composition of the shell being from 75-100% of a thermoset resin comprising 50-90%, preferably from 60-85%, of a terpolymer and from 10-50%, preferably from 10-25%, of a polymeric stabilizer; the terpolymer comprising: (a) from 20-60%, preferably 30-50% of moieties derived from at least one polyamine, (b) from 3-50%, preferably 5-25% of moieties derived from at least one aromatic polyol; and (c) from 20-70%, preferably 40-60% of alkylene or alkylenoxy moieties having 1 to 6 methylene units, preferably 1 to 4 methylene units and most preferably 1 methylene unit; the microcapsules additionally optionally comprising up to 25%, preferably up to 10% of a cationic polymer. The microcapsules are useful for the storage and dissemination of fragrance in various products, such as laundry products and fabric care products. | 01-14-2010 |
20100004489 | PROCESS FOR PRODUCING 2,2,3-TRIMETHYLCYCLOPENT-3-ENECARBALDEHYDE (CAMPHOLYTIC ALDEHYDE) - A method for the production of campholytic aldehyde starting from campholenic aldehyde in the presence of a copper catalyst and a solvent. | 01-07-2010 |
20100003521 | Capsules - A method of making core-shell capsules containing a water-immiscible liquid, comprising the steps of
| 01-07-2010 |
20090325836 | Cyclooct-(EN-)YL Derivatives for Use as Fragrances - This invention relates to substituted cyclooctenes of the formula I, wherein X and R are defined in the specification. | 12-31-2009 |
20090311686 | METHOD RELATING TO SWEETNESS ENHANCEMENT - 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. | 12-17-2009 |
20090311403 | Method of Using Organic Compounds - A method of using organic compounds and providing slow release flavoring in or for food products wherein flavor precursors are added to flavor compositions and/or food products and release flavor compounds upon consumption of the food products, and novel flavor precursor compounds. The flavor precursors can be prepared from monoglycerides and flavor compounds which comprise one or more carbonyl groups. | 12-17-2009 |
20090264328 | COMPOSITIONS - A surfactant composition comprising: (a) a surfactant material; (c) a polyethylene imine of the general formula —(CH | 10-22-2009 |
20090200399 | Volatile Liquid Dispensing Device - A plug-in device adapted to disseminate a plurality of volatile liquids, such as fragrances, individually into an atmosphere, the device comprising a plurality of volatile liquids and a dissemination means, the liquids being accommodated on a rotatable wheel, which wheel is rotated such that the individual liquids come into liquid disseminating proximity to the liquid disseminating means. The device substantially overcomes the problem of “habituation” encountered with a single fragrance air freshener. | 08-13-2009 |
20090186138 | Method of Flavoring - A method of providing a desirable vanilla beany flavor in an orally-receivable product, includes adding to a product base at least one of divanillyl succinate or at least one compound according to Formula I or Formula II | 07-23-2009 |
20090185951 | Volatile Liquid Disseminating Device - A device adapted to disseminate into an atmosphere in a desired sequence and timing, a plurality of active volatile liquids, such as fragrances, comprising a plurality of individual liquid reservoirs, a dissemination element associated with each reservoir, a source of forced air current and a conduit from the source of forced air current to each dissemination element, the conduit being a single conduit that is adapted to be movable so as to supply air current to each dissemination element in a desired sequence. | 07-23-2009 |
20090176266 | FUNCTIONAL METHOD TO IDENTIFY TASTANTS - Provided are functional methods using the T1R2 monomer of the T1R2/T1R3 sweet receptor to identify agonists and modulators of the sweet taste response. | 07-09-2009 |
20090173799 | Volatile Liquid Emitting Device - A device adapted to disseminate into an atmosphere in sequence a plurality of active volatile liquids, such as fragrances, comprising a plurality of individual liquid reservoirs, a dissemination element associated with each reservoir, a central source of forced air current and one air channel per reservoir leading from an entrance at the central source to each dissemination element, air current being provided to one channel at a time by means of an air-tight rotatable barrier comprising a plurality of apertures, the spacing of these apertures being adapted to close all but one entrance at any given time. | 07-09-2009 |
20090155440 | Salt Enhancing Compounds and Use - Use as a salt enhancer and flavour of S- or O-carboxyalkylated amino acids and peptide compounds of formula I and consumables or flavour compositions comprising such compounds. Method of flavouring consumables, in particular of replacing sodium from said consumables by employing said compounds while using a reduced salt content, or enhancing the salty taste of salt at a given salt concentration. Novel compounds of formula I. | 06-18-2009 |
20090152374 | Gel-Based Liquid Dispensing Device - An active volatile liquid-dispensing device comprising a gel and a separate source of active volatile liquid (“the source”), the gel
| 06-18-2009 |
20090148142 | USB-POWERED AIR FRESHENER - A volatile liquid emitting device, comprising an electrical heating element and a reservoir of volatile liquid, liquid and heating element being disposed in a heating relationship to each other and the heating element receiving electricity from an integral USB connector, the volatilised liquid passing into the atmosphere through a membrane that is impermeable to the liquid but permeable to the vapour thereof. | 06-11-2009 |
20090130282 | Kokumi Flavour Compounds and Use - The invention relates to compounds of formula (I) that provide a kokumi flavour to consumables and flavour compositions, and to consumables and flavour compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided. | 05-21-2009 |
20090126644 | FRAGRANCE COMPOSITION - A solid, free-flowing composition adapted to deliver fragrance or malodor counteractant in a consumer product that is subjected to actual or potential malodorous influences, comprising:
| 05-21-2009 |
20090078786 | Closure for Dispensing Fragrance from the Closure - A closure ( | 03-26-2009 |
20090074941 | Dewaxing - A method of dewaxing a citrus oil by subjecting the oil to a filtration process, in which the oil is caused to flow parallel to a porous membrane during which process it is maintained at a temperature of less than about 11° C., said membrane having an average pore size of from about 0.05-5 micrometres. The method produces citrus oils that are dewaxed to an unusually high extent. | 03-19-2009 |
20090057437 | Device for Dispensing Volatile Substances into the Ambient Environment - A device adapted to release a volatile liquid into the ambient environment. The device comprises a reservoir containing a volatile liquid in the form of two layers and a first and a second capillary element, the first capillary element being porous with respect to the liquid forming the upper layer only and the second capillary element being porous with respect to the liquid of both layers. | 03-05-2009 |
20090047223 | Improvements in or Related to Organic Compoounds - Malodour counteracting preparations for oral use comprising esterified fumarates of the formula (I) wherein X and Y have the same meaning as given in the description, is disclosed. Furthermore, the invention refers to a process for their preparation and to their use for preventing or reducing oral malodour. | 02-19-2009 |
20090030042 | Amide Addition Reaction - A method of making a compound of formula II | 01-29-2009 |
20090022764 | ORGANIC COMPOUNDS - The present invention refers to a process for the production of controlled-release aqueous compositions comprising an active ingredient releasably contained within polymeric particles. The polymeric particles are obtainable by ring-opening metathesis polymerisation of a monomer of the general formula (I) | 01-22-2009 |
20090004120 | Antimicrobial Compositions - Provided are personal care products and compositions that comprise at least one preservative compound selected from the group consisting of phenoxyethanol, 2-phenyl ethanol, phenoxypropanol, 3-phenylpropanol and benzylalcohol, in a total concentration of 0.1 to 1% (w/w); and at least one preservative enhancer compound selected from the group consisting of 4-methylbenzaldehyde, heliotropine, vanilline, 4-hydroxybenzaldehye, 3-hydroxybenzaldehyde, 4-methoxybenzaldehyde, 3-methoxybenzaldehyde, 2,4-dihydroxybenzaldehyde, 3-hydroxy-4-methoxybenzaldehyde, 3,5-dihydroxybenzaldehyde, and 4-hydroxy-2-methoxybenzaldehyde, in a total concentration of 0.05 to 0.5% (w/w), in a cosmetically acceptable base. The composition does not contain certain classic bactericidal, fungicidal, sporicidal or preservative compounds. Further provided are methods of forming such compositions and products and the use of preservatives and preservative enhancers in such compositions and products. | 01-01-2009 |
20080319055 | Cooling Compounds - 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 | 12-25-2008 |
20080311232 | Cooling Compounds - A cooling composition comprising at least one compound of the Formula I | 12-18-2008 |
20080311054 | Compositions and Methods to Counteract Oral Malodour - The invention relates to hedonistically pleasing oral malodour counteracting compositions including flavour compositions and oral care products, methods to form such compositions and methods to counteract oral malodour. The compositions comprises 2 or more of oral malodour counteracting actives of formula I in a total concentration of at least 10% (w/w) based on the total concentration of flavour ingredients, and an individual concentration of 1% or more per oral malodour counteractant, based on total flavour ingredients. The maximum concentration of any individual oral malodour counteracting active based on the total of oral malodour counteracting actives is 70%. The identified oral malodour counteracting actives are various flavour compounds and natural ingredients. | 12-18-2008 |
20080306170 | Organic Compounds - The use of 2-phenyl-2-alkene nitriles as fragrance ingredients and fragrance applications comprising them. These fragrance applications can be e.g. perfumes, household products, laundry products, body care products and cosmetics. | 12-11-2008 |
20080305066 | 2-C-Substituted Propane-1,3-Dicarbonyl Compounds and Their Use in Neutralising Malodour - Use of a compound of formula 1 as malodour neutraliser | 12-11-2008 |
20080300314 | Cooling Compounds - Compounds of the formula I give a cooling sensation to the mouth and skin: | 12-04-2008 |
20080277812 | Wax Encapsulation - A process of preparation of microcapsules having a shell and a core that includes a waxy solid, includes
| 11-13-2008 |
20080275256 | Cyclopropanation Process - A process for the cyclopropanation of a substituted alkene, comprising the reaction of the alkene with a carbenoide, generated from dibromomethane and a tri-(C | 11-06-2008 |
20080274927 | Bicyclo(3.3.1)Nonanes and Bicyclo(3.3.1)Nonenes and Their Use as Flavor or Fragrance Ingredient - The present invention relates to substituted bicyclo[3.3.1]nonanes and bicyclo[3.3.1]nonenes of formula (I) | 11-06-2008 |
20080269102 | 3-(2-Alkoxycarbonyloxy-Phenyl) Acrylic Acid Esters And Their Use As Precursors For The Delivery Of Olfactory Compounds - A compound of formula (I), their use as precursors and a method of their production | 10-30-2008 |
20080268123 | Onion Flavoured Compounds and Use - The invention relates to compounds of O-alkylated sulphur-containing amino acids or peptides that provide an onion flavour to consumables and flavour compositions, and to consumables and flavour compositions comprising such compounds. | 10-30-2008 |
20080261860 | 2-Methoxy-2, 6-Dimethyloctanal and Its Use as a Fragrance Ingredient - 6-Methoxy-2,6-dimethyloctanal, a method of its production and fragrance compositions comprising it. | 10-23-2008 |
20080261859 | 4-Hepten-2-Yl Salicylate and Its Use as Fragrance Ingredient - The present invention is related to 4-hepten-2-yl salicylate and its use as fragrance ingredient. | 10-23-2008 |
20080261858 | Fragrance Compositions - An eau de Cologne composition that comprises a water-soluble polyurethane and a low molecular weight water-soluble saccharide. Preferably the polyurethane is Polyurethane-1 and the saccharide sucralose. A dried film of the composition on the skin releases a burst of fragrance when wetted, for example by licking or kissing, and in addition tastes pleasant and does not become sticky. | 10-23-2008 |
20080260670 | Organic Compounds - A flavor or fragrance composition containing 3-hydroxy-4-methylalkanoic acids, 4-methylalk-3-enoic acids and/or their esters of formula (I) | 10-23-2008 |
20080260659 | Compositions - The invention is directed to personal care products and compositions that comprise at least one preservative compound selected from the group consisting of benzoic acid, p-hydroxy-benzoic acid, methyl-paraben, ethyl-paraben, propyl-paraben, isopropyl-paraben, butyl-paraben, isobutyl-paraben, benzyl-paraben, or a salt thereof, in a total concentration of 0.1% to 0.5% (w/w); and at least one preservative enhancer compound selected from the group consisting of benzaldehyde, 4-methylbenzaldehyde, heliotropine, vanilline, 4-hydroxybenzaldehyde, 3-hydroxybenzaldehyde, 4-methoxybenzaldehyde, 3-methoxybenzaldehyde, 2,4-dihydroxybenzaldehyde, 3-hydroxy-4-methoxybenzaldehyde, 3,5-dihydroxybenzaldehyde, and 4-hydroxy-2-methoxybenzaldehyde, in a total concentration of 0.05 to 0.5% (w/w), in a cosmetically acceptable base. The composition optionally contains at least one compound selected from the group consisting of phenoxyethanol, 2-phenylethanol, and benzylalcohol, in a total concentration of 0.05 to 0.3% (w/w), but does not contain other classic bactericidal, fungicidal, sporicidal or preservative compounds. The invention is further directed to methods of forming such compositions and products and the use of preservatives and preservative enhancers in such compositions and products. | 10-23-2008 |
20080257880 | Induction Heating Apparatus - A method of disseminating to where it is required a substance that is advantageously disseminated after undergoing a heat-induced change of state or heat-induced fluidification, comprising the provision of the substance in a container that comprises a secondary induction coil, the container being adapted to be used in association with an apparatus provided with a primary induction coil, the coils being in a heat-providing relationship when the container is in association with the apparatus, and providing to the primary induction coil sufficient electricity to generate the necessary heat in the secondary induction coil. An apparatus to achieve this is also provided. Control of the temperature attained in the container may be regulated by choice of coil construction and positioning, thus permitting many different applications (air freshening, skin and hair care materials, cleaning and polishing materials) from a single base unit with a primary coil. | 10-23-2008 |
20080255237 | Pesticidal Composition - A pesticidal preparation comprises a pesticidal composition consisting essentially of a mixture of garlic oil and allyl isothiocyanates (AITCs) in the weight ratio of from 95:5 to 60:40. It is especially effective as a pesticide, especially against nematodes commonly found in the soil. | 10-16-2008 |
20080249186 | Fungicidal Composition - A fungicidal preparation comprising:
| 10-09-2008 |
20080248990 | Oxygen Containing Tri- or Tetra-Cyclic Terpenoid Compounds - The use as fragrance ingredient of a compound of formula (I) | 10-09-2008 |
20080248177 | 3- and 4-Methyl Dodecenal and their Use in Fragrance and Flavour Compositions - 3- and 4-Methyl-4-dodecenal, a method of their production and fragrance and flavour compositions comprising at least one of them. | 10-09-2008 |
20080248175 | Kokumi Flavour Compounds and Use - The invention relates to gamma-glutamyl and beta-asparagyl peptide compounds of formula (I) that provide a kokumi flavour to consumables and flavour compositions, and to consumables and flavour compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided. | 10-09-2008 |
20080247966 | Compositions and Methods to Counteract Oral Malodour - The invention relates to hedonistically pleasing oral malodour counteracting compositions including flavour compositions and oral care products, methods to form such compositions and methods to counteract oral malodour. The compositions comprises 4 or more of oral malodour counteracting actives in a total concentration of at least 20% (w/w) based on the total concentration of flavour ingredients, and an individual concentration of 1% or more per oral malodour counteractant, based on total flavour ingredients. The maximum concentration of any individual oral malodour counteracting active based on the total of oral malodour counteracting actives is 70%. The identified oral malodour counteracting actives are various flavour compounds and natural ingredients. | 10-09-2008 |
20080241091 | Air Freshener - Means of disseminating simultaneously into an atmosphere a volatile antifungal fragrance and a non-antifungal fragrance, the two fragrances being disseminated from two different sources such that the non-antifungal fragrance is more olfactively perceptible than the antifungal fragrance. Typically the non-antifungal fragrance is present in the packaging of the antifungal fragrance. | 10-02-2008 |
20080234172 | Substrate Care Product - A substrate care product, such as a fabric conditioner, that provides to the substrate a primary benefit (such as fabric conditioning) and at least one secondary benefit thereto (such as fragrance), the secondary benefit being provided by at least one encapsulated volatile substance that is encapsulated in a capsule having a hydrogel shell and an oily core, the volatile substance having been loaded to blank capsules in the presence of water. The product is storage-stable, and the secondary benefit especially long-lasting. | 09-25-2008 |
20080234161 | Solid Detergent Bar - A method of preparing benefit agent-containing bar detergent, comprising plodding noodles of benefit agent-containing detergent material into bars, the noodles being characterised that at from 5-95% by weight of the noodles are coated with a film of a water-soluble polymeric material that softens on exposure to water and hardens again when that exposure is removed, the film being benefit agent-permeable when soft and benefit agent-impermeable when hard. The method is particularly effective at disguising the tendency to rancidity of soaps based on natural oils and fats, by the incorporation of fragrance as benefit agent. | 09-25-2008 |
20080217426 | Volatile Liquid Dissemination Apparatus - An apparatus adapted to disseminate a volatile liquid, such as a fragrance, into an atmosphere in which its presence in vapour form is desired, the apparatus comprising a reservoir ( | 09-11-2008 |
20080207482 | Compounds - A compound of the formula I | 08-28-2008 |
20080200554 | Cycloaklyldiene-(Ortho Substituted Phenyl)-Acetonitriles and Their Use as Odorants - Compounds of formula (I) and their use as fragrance ingredients | 08-21-2008 |
20080200365 | Spirocyclic Ketols And Their Use -
Described are spirocyclic ketols of formula (I)
| 08-21-2008 |