International Flavors & Fragrances Inc.

David O Agyemang

Richard M Boden

Paul Daniel Jones

Mark Lawrence Dewis

Michelle E Huber

Garry Conklin

Tao Pei

Adam Jan Janczuk

Zhen Chen

Michael Vernie Cossette

Tingwei Cai

Kathryn Bardsley

Kenneth J Kraut

Arkadiusz Kazimierski

Robert Cannon

Laurence Trinnaman

David Rodriguez

Jing Li

Robert J Cannon

Kathryn A Bardsley

Ii Kurt E Nordman

Cynthia M Vuich

Ingo FF De Abreu

Nicole L Curto

Anja Van Kippersluis Brain

Michael Zhen Chen

Linda Psota-Kelty

The present invention relates to the novel flavor and fragrance use of 2,6-dipropyl-5,6-dihydro-2H-thiopyran-3-carbaldehyde.

Flavor and fragrance compositions containing thiopyran-carbaldehyde

The present invention is directed to a novel compound, 2-mercapto-5-methyl-4-heptanone, a process of augmenting, enhancing or imparting taste to a material selected from the group consisting of a foodstuff, a chewing gum, a medicinal product, and toothpaste comprising the step of incorporating an olfactory acceptable amount of 2-mercapto-5-methyl-4-heptanone, and a process of improving, enhancing or modifying a fragrance formulation through the addition of an olfactory acceptable amount of 2-mercapto-5-methyl-4-heptanone.

2-mercapto-5-methyl-4-heptanone and its use in flavor and fragrance compositions

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: 

Alkyldienamides exhibiting taste and sensory effect in flavor compositions

Described is to a process for augmenting, enhancing, modifying, or imparting a berry or citrus aroma or taste to a foodstuff or a beverage comprising the step of adding to a foodstuff or a beverage an aroma or taste augmenting, enhancing, modifying, or imparting quantity of at least an oxo-terpene carbinol, a carbinyl C-Calkanoate, or a C-Calkenoate.

Compositions of oxo-terpene derivatives and process for preparing the same

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:  where X is selected from the group consisting of H, methyl, ethyl, n-propyl, and isopropyl; Y is selected from the group consisting of methyl, ethyl, cyclopropyl, isopropyl, n-propyl, n-butyl, sec-butyl, isobutyl, 2-methylbutyl, allyl, cyclobutyl, cyclopentyl, CHCH(OH)CH, CH(CH)CHOH, CHC(CH)OH, CHCHOH, CHCOCH, geranyl, neryl; or X and Y together form the structures  Ris selected from the group consisting of methyl and H; Ris selected from the group consisting of methyl and H; 

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

Thioester compounds and their use in fragrance or flavor applications

Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying or imparting quantity and concentration of at least one oxo-terpene carbinol, carbinyl C-Calkanoate or C-Calkenoate.

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 methyl, ethyl, n-propyl, isopropyl, cyclopropyl, n-butyl, sec-butyl, isobutyl, cyclobutyl, CHCH(CH)CHCH, CHCH(OH)CH, CH(CH)CHOH, CHC(CH)OH, CHCHOH, cyclopentyl or allyl; and wherein R' is methyl, ethyl, n-propyl, n-butyl or n-pentyl, n-hexyl.

Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying or imparting quantity and concentration of at least one oxo-terpene carbinol, carbinyl C&#x2013;Calkanoate or C&#x2013;Calkenoate.

Fruit, berry, cranberry and hedonically-stable citrus flavored compositions and process for preparing same

The present invention provides solid complexes of urea and flavor and fragrance chemicals as well as methods of providing the complexes. The complexes are advantageously incorporated in powdered detergent and bleach products. The urea complexes protect the flavor or fragrance molecules from chemical reaction with other elements of the products. When added to water the urea complex is quickly removed from the flavor or fragrance molecule thereby delivering the material at the desired time.

Growing community of inventors

Sayreville, NJ, United States of America

David O Agyemang