Givaudan S.a.

Willi Grab

Christophe Claude Galopin

Klaus Gassenmeier

Stephan Furrer

Beatrice Bigler

Damian John Ratcliff

A method of using organic compounds and providing slow release flavoring in or for food products wherein flavor precursors are added to flavor compositions and/or food products and release flavor compounds upon consumption of the food products, and novel flavor precursor compounds. The flavor precursors can be prepared from mono- and/or diglycerides and lactone flavor compounds.

Organic compounds and methods

Flavor and fragrance compositions comprising 1-mercapto-1-arylalkanes or derivatives thereof according to formula (I) 

Flavour and fragrance compositions

The present invention relates to flavor or fragrance composition comprising at least one compound of the formula 1 or a precursor thereof, wherein R1 represents a branched or unbranched alkyl, alkenyl or alkadienyl group containing 1 to 8 carbon atoms and R2 represents a methyl or an ethyl group and to a method of flavoring a food, a beverage or a consumer healthcare or household product using at least one of these compounds.

Growing community of inventors

Singapore, Singapore

Willi Grab