Givaudan S.a.

Givaudan Roure (international) Sa

Chemcom S.a.

Givaudan Schweiz Ag

Givaudn Roure (international) Sa

Markus Gautschi

Jean-Pierre Bachmann

Xiaogen Yang

Bernhard Hostettler

Samuel Derrer

Felix Flachsmann

Thierry Granier

Frank Kumli

Janos Zsindely

Caroline Plessis

Joachim Schmid

Thomas D McGee

Pierre P Chatelain

Yannick Quesnel

Richard P Sgaramella

Alex Veithen

Charles Stanley Sell

Gonzalo Acuna

Gonzalo Acu&ntilde;a

Luis Ibanez

Bernadette Bourdin Trunz

Nicolas Anorga

Thomas Mcgee

The present invention relates to new malodour-counteracting agents of formula (I) or stereoisomers thereof, particularly useful in blocking the olfactory perception of androstenone, Formula (I), wherein R, R, R, R, R, R, Rand X have the same meaning as that defined in the claims. The present invention also relates to consumer products comprising said agents. The present invention also relates to the use of said agents to suppress or attenuate undesirable odour, as well as to methods to suppress or attenuate undesirable odour employing said compounds. 

Compounds reducing malodour perception and the use thereof

Described are spiroalkyl- and -alkenylketones and esters thereof, a method for their production and fragrance compositions comprising them.

Organic compounds

Cysteine derivatives of formula (I) wherein R1-R7 are as defined in the description, and their use as malodor counteractant. Furthermore, a process of their production and consumer products comprising them are described.

Cysteine derivatives which counteract malodour

The present invention relates to aminoalkyl substituted fumarates and there use as malodor neutralizers.

Aminoalkyl substituted esters and amides of fumaric acid for neutralizing malodor

The present invention refers to compounds of formula I as precursors for a ketone of formula II, an aldehyde or ketone of formula III, and an aldehyde or ketone of formula IV,  These compounds are useful in perfumery, especially in the fine and functional perfumery.

Precursors for ketones and aldehydes

The present invention provides a fragrance precursor of formula I:that is capable of forming a fragrant ketone of formula II:and a fragrant lactone of formula III:

Fragrance precursors

New diastereoisomer-enriched 3-mercapto-alkanols are disclosed. The compounds, namely 3-mercapto-2-methyl-butan-1-ol and/or 3-mercapto-3-methyl-hexan-1-ol, and the stereoisomers of each, are used to flavor products, such as foods and/or beverages. Methods for the preparation of both diastereoisomers of 3-mercapto-2-methyl-butan-1-ol are also disclosed.

Mercapto-alkanol flavor compounds

The present invention relates to a fragrance composition containing a mixture of (9E)-undecenonitrile, (9Z)-undecenonitrile, and 10-undecenonitrile, which can be combined with additional fragrance ingredients, and which is useful in perfumery, and a process of preparing a scented consumer product using the composition.

Fragrance composition comprising a mixture of nitriles

New 3-mercapto-alkanols are disclosed. The compounds, namely 3-mercapto-2-methyl-butan-1-ol and/or 3-mercapto-3-methyl-hexan-1-ol, and the stereoisomers of each, are used to flavor products, such as foods and/or beverages. Methods for the preparation of both diastereoisomers of 3-mercapto-2-methyl-butan-1-ol are also disclosed.

The invention is related to a flavorant composition containing 1&prime;-acetoxychavicol acetate and 1&prime;-acetoxyeugenol acetate derivatives thereof as well as a flavorant acceptable carrier. The flavorant composition may be used for flavoring foods, beverages or healthcare products with warm/hot, spicy and pungent sensations related to Galangal.

Flavorant compositions

The present invention relates to a process for preparing 3-hydroxy-5-methyl-hexan-2-one, 2-hydroxy-5-methyl-hexan-3-one and mixtures thereof. These compounds have utility as flavoring and masking agents for, e.g., food and beverages.

Process for preparing hydroxyketones

The dicarboalkoxy dioxolanes of formula (I) are stable in acidic aqueous alcoholic and non-alcoholic beverages. Therefore they are useful in food products especially in beverages to stabilize the citral character of these products by releasing citral over a prolonged period.

Growing community of inventors

Zeiningen, Switzerland

Markus Gautschi