Firmenich Sa

Nestec S.a.

Alain Chaintreau

Frédéric Begnaud

Christian Starkenmann

Rachid Belrhlid

Urs Keller

Sabine Rochat

François Benzi

Philippe Pollien

Laurent B Fay

Andreas Ott

A method for restoring a volatile compound from a trapping means, wherein the method includes a flowing step wherein a carrier gas flows through the trapping means, at a controlled rate, by increasing the volume of a chamber located downstream of the trapping means is disclosed. The invention also relates to a device for implementing the method. The invention allows to faithfully restore the compounds that have been previously trapped and to faithfully restore the trapped odors.

Volatile compounds trap desorption device and method for desorbing volatile compounds from a trap

The invention relates to new derivatives of 2-methyl-3-furanthiol which are useful as flavoring ingredients to confer meaty, juicy taste to a large variety of edible consumer products, chewing gums and oral care products, without imparting thereto undesirable off-notes typical of prior known furanthiol derivatives.

Furyl thioalkanals useful in the flavor industry

The invention provides a MDGC apparatus that includes a cryotrapping apparatus capable of cooling at least twice a portion of a chemical sample and provided with a detector device disposed upstream of the cryotrap and allowing identification of the portion of the chemical sample to control the residence time of the latter in the cryotrapping apparatus.

Multidimensional gas chromatography apparatus and analyte transfer procedure using a multiple-cool strand interface

A precursor mixture of flavorings and a food composition containing the precursor mixture of flavorings. The precursor mixture of flavorings includes at least one polysulfide and at least one non-volatile source of sulfur having at lease one sulfhydryl group. The precursor mixture generates an aromatic note due to the formation of thiols when heated to provide a roasted or grilled flavor to the food composition.

Sulfur containing flavorings

1-nonen-3-one is added to food, pharamaceutical, cosmetic and perfume compositions to flavor the products and so that they impart aroma. It is added particularly to dairy products and coffee extract for enhancing the aroma imparted by those compositions. The 1-nonen-3-one may be combined with other compounds which provide flavor and aroma, and the combined compounds are added to the compositions.

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Plan-les-Ouates, Switzerland

Alain Chaintreau