International Flavors & Fragrances Inc.

Dragoco Gerberding & Co. Ag

Michelle E Huber

Mark Lawrence Dewis

David O Agyemang

Garry Conklin

Michael Vernie Cossette

Tao Pei

Thumpalasseril V John

Ajay Pratap Singh

Jung-A Kim

Hsi-Wen Chin

Eberhard Suessle

Klaus J Bauer

Hassan Mustaq Ubaideen

Xiao-Qing Tang

Xiaodong Li

The use of verbascoside or a related compound thereof to enhance the sweetness of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided.

Verbascoside and related compounds for sweetness enhancement

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; 

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 a genus of E2,E4,Z8-undecatrienoic acid derivatives defined according to the structure: wherein Z represents &#x2014;OR&#x2033; or &#x2014;NRR' with the provisos that when Z is &#x2014;OR&#x2033;, R&#x2033; is hydrogen, C&#x2013;Cstraight chain or branched-chain alkyl or C&#x2013;Cstraight chain or branched-chain alkenyl; and when Z is &#x2014;NRR&#x2032;, R represents, in the alternative, hydrogen, methyl or ethyl and R&#x2032; represents methyl, ethyl, n-propyl, cyclopropyl, isopropyl, n-butyl, sec-butyl, isobutyl, 2-methylbutyl, cyclobutyl, cyclopentyl or allyl. The E2,E4,Z8-undecatrienoic acid derivatives are useful in imparting, augmenting and/or enhancing flavors, aromas and somatosensory effects in or to consumable materials such as foods, beverages, skin care products, oral care products, medicinal products and the like. Also described is a synthesis process for producing such derivatives.

E2, E4, Z8-undecatrienoic acid and ester and carboxamide derivatives thereof, organoleptic uses thereof and processes for preparing same

Described is a genus of undecatrienoic acid derivatives useful in imparting, augmenting and/or enhancing flavors, aromas and somatosensory effects in or to consumable materials such as foods, beverages, skin care products, oral care products, medicinal products and the like. Also described is a synthesis process for producing such derivatives.

E2,E4,Z8-undecatrienoic acid and ester and carboxamide derivatives thereof, organoleptic uses thereof and processes for preparing same

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

Described is a genus of menthyl half acid ester derivatives having the structure:and processes for producing same, wherein n is an integer of from 1 to 5; wherein X is either &#x2014;OR&#x2033; or &#x2014;NRR'; wherein R&#x2033; is hydrogen, C-Clower alkyl or C-Clower alkenyl; wherein R is hydrogen, C-Clower alkyl, 2-hydroxyethyl or cyclopropyl and wherein R&#x2032; is hydrogen, methyl or ethyl; with the proviso that when X is &#x2014;OR&#x2033;, n is an integer of from 3 to 5, having utility for augmenting, enhancing or imparting a taste or cooling effect or refreshing effect in or to an ingestible or topical composition.

Menthyl half acid ester derivatives, processes for preparing same, and uses thereof for their cooling/refreshing effect in consumable materials

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

River Vale, NJ, United States of America

Michelle E Huber