Senomyx, Inc.

Firmenich Incorporated

Seacoast Science, Inc.

Stephen Terrence Hobson

David Mark Wallace

Xiaodong Li

Mark Zoller

Catherine Tachdjian

Guy Servant

Vincent Darmohusodo

Qing Chen

Andrew P Patron

Xiao-Qing Tang

Farid Bakir

Marketa Rinnova

Ming Qi

Daniel Harry Rogers

Klaus Gubernator

Sanjay V Patel

Xiadong Li

Sara L Adamski-Werner

Amy Xing

Todd Mlsna

Jonathan Day Lucas

Manna Leon Warburton

Ming Cai Lun Lu Qi

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the 'umami' taste of monosodium glutamate) or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

Flavors, flavor modifiers, tastants, taste enhancers, umami or sweet tastants, and/or enhancers and use thereof

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the 'umami' taste of monosodium glutamate) or sweet taste modifiers,&#x2014;savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the 'umami' taste of monosodium glutamate) or sweet taste modifiers, &#x2014;savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

Apparatus, systems and methods are described for preconcentrators, chemical sensing systems and gas chromatographs. A preconcentrator is described that comprises a hollow enclosure containing a sorbent material. The enclosure may be a capillary tube that can be formed in to a desired shape and that may be heated. Heating may be accomplished by passing an electrical current through the capillary or other hollow enclosure form. The sorbent material can be a liquid, a solid, a porous ceramic material and/or a chemiselective polymer. The sorbent material can be coated to the inner wall of the enclosure. The hollow enclosure may be maintained in an insulated chamber. The preconcentrator acts to concentrate a vapor passed through the preconcentrator to a chemical sensing array that can detect chemicals present in the vapor. A gas passed through the hollow enclosure can provide a chemically concentrated input to a chromatographic column.

Preconcentrators and methods of making and using the same

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San Marcos, CA, United States of America

Stephen Terrence Hobson