Givaudan S.a.

Jay Patrick Slack

Christopher Todd Simons

Chad Allen Hansen

Christophe Claude Galopin

Kimberley Gray

Jenny Ellen Evans Pennimpede

Lori W Tigani

Ioana Maria Ungureanu

Pablo Victor Krawec

Xiaogen Yang

Stefan Michael Furrer

Zhonghua Jia

Nicole Erna Irene Brune

Lucienne Cole

Charles Benjamin Naman

Karen Ann Bell

Nicole Servant

Thomas Scott McCluskey

Adam W Mazur

Adri De Klerk

Cornelis Winkel

Abdelmajid Kaouas

Adam Masur

The use of compounds according to formula (I) and with X, Y=—NH— or —O—, wherein at least X or Y is —NH—,in the form of any one of its stereoisomers or a mixture thereof, whereinis indicating a carbon-carbon single or double bond, and wherein one carbon-carbon double bond is present either at C2 or C3,the wavy bond is indicating an unspecified configuration of the adjacent double bond, as umami tastant.

Organic compounds

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein Ris selected from the group consisting of OH and OCH, and Ris selected from the group consisting of H and OH, Rand Rcomprise at least one OH group, and when Ris OH then Ris H (trilobatin), and when Ris OCHthen Ris OH (HDG), 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.

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.

Sweetened consumables comprising mogroside IV as sweetness enhancer and method of enhancing sweetness of consumables

A method of providing a cooling effect to a product includes the incorporation into the product of at least one compound of the formula I in which m is a number between 0 and 2, X, Y and Z are selected independently from the group consisting of H, halogen, OH, Me, Et, MeO and EtO, and R, Rand Rtogether comprise at least 6 carbons, selected such that The compounds confer substantial cooling effects on compositions applied to the skin or taken orally, such as toothpastes, mouthwashes, foodstuffs, beverages, confectionery, tobacco products, skin creams and ointments.

Pyridinyl cyclohexanecarboxamide cooling compounds

Sweetened consumables comprising Siame Noside'i as sweetness enhancer and method of enhancing sweetness of 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,extract, rebaudioside, and stevioside.

Sweetened consumables comprising mogroside V or swingle extract fraction as sweetness enhancer and method of enhancing sweetness of consumables

Disclosed are compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by sweeteners such as stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A, and artificial sweeteners such as aspartame, saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate.

Mono- or bicyclic carboxylic acids as off-note blockers

Sweetened consumables comprising rubusoside and rebaudioside A and/or stevioside as sweetness enhancers and method of enhancing sweetness of consumables

Sweetened consumables comprising mogroside V and stevioside as sweetness enhancers and method of enhancing sweetness of consumables

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.

Off-note blocking sensory organic compounds

Growing community of inventors

Loveland, OH, United States of America

Jay Patrick Slack