International Flavors & Fragrances Inc.

Dragoco Gerberding & Co. Ag

Garry Conklin

Catherine Marie Smith

Mark Lawrence Dewis

Michelle E Huber

David O Agyemang

Tao Pei

Adam Jan Janczuk

Michael Vernie Cossette

Neil C Da Costa

Eberhard Suessle

Klaus J Bauer

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

Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure:  cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl;

Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions

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; 

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.

Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: where R&#x2550;H or methyl; cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl;

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

An anhydrous flavor delivery system being a clear liquid at a temperature of 30&deg; C. which can be used to produce finished drinks and foods wherein the flavors are unexpectedly stabilized against flavor degradation and off note development. The flavor delivery system contains (a) 10-40% by weight of a flavoring composition, (b) 20-50% by weight of a surfactant system consisting essentially of one or more surfactants, (c) 20-50% by weight of an alcoholic composition consisting essentially of one or more alcohols with two or more hydroxy groups per molecule, wherein the total amount of ingredients (a), (b), and (c) is at least 90% by weight. The flavor delivery system can be obtained by (a) mixing corresponding amounts of said flavoring and said surfactant system, (b) adding a corresponding amount of said alcoholic composition to the mixture obtained by step (a), and (c) mixing the admixture obtained by step (b).

Growing community of inventors

Pequannock, NJ, United States of America

Garry Conklin