International Flavors & Fragrances Inc.

Bush, Boake Allen Inc.

Mark Lawrence Dewis

Michelle E Huber

Garry Conklin

David O Agyemang

Tao Pei

Michael Vernie Cossette

Thumplasseril V John

Markus A Eckert

Jan Herman Colstee

Kenneth J Kraut

Neil C Da Costa

Debra Merritt

Adam Jan Janczuk

Amir Yusuf

Maria Wright

David John Edwards

Lesley Kendrick

Zhen Chen

Kathryn Bardsley

Arkadiusz Kazimierski

Catherine Marie Smith

F Raymond Salemme

Stephen Gravina

Thumpalasseril V John

Michael P McLean

Jason Michael Montez

Hou Wu

Ying Yang

Brian Trevor Grainger

John L Sondrup

Vijyeta Kapur

Carrie Ann Maxwell

Garry Conkiln

Kwang-Pil Choi

Raymond F Salemme

John Lyons Buckley, Iii

V Thumplasseril John

The following invention relates to a taste enhancer and a method of enhancing taste. The invention relates the use of a cooling enhancing composition which provides cooling enhancement when combined with other cooling compounds.

Cooling enhancing compositions

The present invention is directed to the use of one or more rebaudioside C polymorphs, or stereoisomers thereof, to enhance the sweet taste of a flavoring, such as glucosylated steviol glycoside, rebaudioside A, ammoniated glycyrrhizin, neohespherdin dihydrochalcone or thaumatin.

Methods for using rebaudioside C as a flavor enhancer

The present invention relates to novel 1,3-oxathiane compounds represented by Formula I:  wherein R is selected from the group consisting of ethyl, butyl, propyl, and (methylthio)ethyl, and their uses to enhance a flavor or fragrance composition.

1,3-oxathiane compounds and their use in flavor and fragrance compositions

Described is a new cooling agent represented by Structure I and compositions with known coolers having cooling properties and the application of Structure I in foodstuffs and chewing gum: 

Menthylcarboxamides and their use as cooling agents

The present invention relates to novel 1,3-oxathiane compounds represented by Formula I: 

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 are mixtures of at least four of the alkadienamides defined according to the structure: wherein R represents C-Cn-alkyl; Ris 2-methyl-1-propyl and Ris hydrogen, or Rand Rtaken together is a moiety having the formula &#x2014;(CH)&#x2014; wherein n is 4 or 5, or compositions containing substantial concentrations of such mixtures, prepared according to novel processes: (a) extraction of a ground substantially dried fruit of one of thespecies,Linn or; (b) natural product-forming synthesis; or (c) synthetic product-forming synthesis. Also described are uses of the thus-formed products for augmenting, enhancing or imparting an aroma, taste, chemesthetic effect and/or antibacterial effect in or to a consumable material and/or in the oral cavity and/or on the mammalian epidermis.

Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof

Described are mixtures of at least four of the alkadienamides defined according to the structure: wherein R represents C-Cn-alkyl; Ris 2-methyl-1-propyl and Ris hydrogen, or Rand Rtaken together is a moiety having the formula &#x2014;(CH)&#x2014;, wherein n is 4 or 5, or compositions containing substantial concentrations of such mixtures, prepared according to novel processes: (a) extraction of a ground substantially dried fruit of one of thespecies,Linn or; (b) natural product-forming synthesis; or (c) synthetic product-forming synthesis. Also described are uses of the thus-formed products for augmenting, enhancing or imparting an aroma, taste, chemesthetic effect and/or antibacterial effect in or to a consumable material and/or in the oral cavity and/or on the mammalian epidermis.

The present invention relates to novel compounds having sweet, salt or umami taste enhancement qualities. These compounds have the structure:  where Ris H or methyl;Ris selected from the group consisting of H, C1-C4 alkyl, alkenyl;Ris selected from the group consisting of H, phenyl, C1-C10 straight or branched chain alkyl, alkenyl, alkynyl, alkyldienyl, acyclic or containing no more than one ring, which contains no more than a total of five heteroatoms selected from F, O, S, N, and P; and if R&#x2550;H, Rand Rtaken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl, which contains no more than two of each heteroatom selected from N, O, and S;or if R, Rand Rtaken together can represent one, or two aromatic rings, which contain no more than three of each heteroatom selected from F, N, S, and O.Ris selected from the group consisting of H, methyl or ethyl;Ris selected from the group consisting of H, methyl and ethyl;Ris selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, acyclic or containing no more than one ring;except for in the case of structurewhen if R&#x2550;H or methyl and R&#x2550;H or methyl, Ras described above and phenyl;or when R, R, and Rtaken together can be equal to Ris selected from the group consisting C1-C4 alkyl, or alkenyl.

Unsaturated cyclic and acyclic carbamates exhibiting taste and flavor enhancement 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

Growing community of inventors

Matawan, NJ, United States of America

Mark Lawrence Dewis