Firmenich Incorporated

Senomyx, Inc.

Transtech Pharma, Inc.

Biocept, Inc.

Seaomyx, Inc.

Andrew P Patron

Chad Priest

Qing Li

Mark S Wallace

Catherine Tachdjian

Vincent Darmohusodo

Guy Servant

Qing Chen

Jane Ung

Alain Noncovich

Xiaodong Li

Rama Manam

Xiao-Qing Tang

Farid Bakir

Sara L Adamski-Werner

Chris Edano Noriega

Wen Zhao

David Mark Wallace

Donald Karanewsky

Mark Zoller

Marketa Rinnova

Amy Xing

Ming Qi

Daniel Harry Rogers

Lan Zhang

Helge Zieler

Joseph R Fotsing

Justin Stege

Brant Clayton Boren

Hong Xu

Alexey Pronin

Paul Brust

Timothy Davis

Adnan M M Mjalli

Xiadong Li

Justin Colquitt

Stephen Terrence Hobson

Jeffrey Robert Hammaker

Klaus Gubernator

Thomas P Brady

Nathan Faber

Nicole Servant

Rachel Kimmich

Lyudmyla Chumakova

Volodymyr Chumakov

Victor Selchau

Melissa Arellano

Jing Ling

Brett Weylan Ching

Tanya Ditschun

Mark Williams

Kenneth Simone

Nicole Gonsalves

Melissa S Wong

Ramesh Gopalaswamy

Rhondi Shigemura

Azra Pervin

Claudia Averbuj

Rachel D A Kimmich

Marketa Lebl-Rinnova

Christopher L Wysong

Kwasi S Avor

Emilia Avanes

Daniel K Olson

Christina Susanto

Donald S Karanewsky

Rachel D Kimmich

Rama Rao Manam

Ming Cai Lun Lu Qi

Adnan Mjalli

Christopher Wysong

Kwasi Avor

Provided herein include methods of making mogroside compounds, e.g., Compound 1, compositions (for example host cells) for making the mogroside compounds, and the mogroside compounds made by the methods disclosed herein, and compositions (for example, cell lysates) and recombinant cells comprising the mogroside compounds (e.g., Compound 1). Also provided herein are novel cucurbitadienol synthases and the use thereof.

Methods for making high intensity sweeteners

The present invention includes compounds having structural formula (I), wherein R1-R9 are as defined herein, or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of compositions.

Polypodoside sweet flavor modifier

The present disclosure generally provides compounds that antagonize certain T2R taste receptors, including related uses, methods, and compositions for the reduction of bitter taste and/or the enhancement of sweet taste. In certain aspects, the disclosure provides flavored articles or flavored compositions comprising such compounds, as well as uses of such compounds to reduce the bitter taste and/or enhance the sweet taste of such flavored articles or flavored compositions.

Antagonists of T2R54 and compositions and uses thereof

Provided herein include methods of making mogroside compounds, e.g., Compound 1, compositions (for example, host cells) for making mogroside compounds, and the mogroside compounds made by the methods and compositions disclosed herein, compositions made by the methods (for example, cell lysates), and recombinant cells comprising the mogroside compounds (e.g., Compound 1).

Disclosed herein are compounds having structural Formula (I), or salts thereof. These compounds are useful as sweet tasting agents and/or sweetness enhancers. Also disclosed are compositions comprising the present compounds and methods of increasing the sweet taste of ingestible compositions. Furthermore, methods for preparing the compounds are also disclosed.

High intensity sweeteners

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the 'umami' taste of monosodium glutamate) or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

Flavors, flavor modifiers, tastants, taste enhancers, umami or sweet tastants, and/or enhancers and use thereof

The present invention includes compounds useful as modulators of TRPM8, such as compounds of Formulae (Ia), (Ib) and (Ic), and the subgenus and species thereof; personal products containing those compounds; and the use of those compounds and the personal products, particularly the use of increasing or inducing chemesthetic sensations, such as cooling or cold sensations. 

Compounds useful as modulators of TRPM8

The present invention includes compounds useful as modulators of TRPM8, such as compounds of Formula (I) and the subgenus and species thereof; personal products containing those compounds; and the use of those compounds and the personal products, particularly the use of increasing or inducing chemesthetic sensations, such as cooling or cold sensations. 

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the 'umami' taste of monosodium glutamate) or sweet taste modifiers,&#x2014;savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

Provided herein are compounds which are useful as cooling sensation compounds.

Growing community of inventors

San Diego, CA, United States of America

Andrew P Patron