The present invention relates to new classes of odorous ketones (odorants) which are useful as fragrance or flavor materials in particular in providing coniferous, thuya, floral and/or fruity olfactory notes to perfume, aroma or deodorizing/masking compositions.

The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.5 mass % of component A is contained with respect to the total mass of the composition.

The present invention relates to new classes of odorous oximes and their ketone intermediates (odorants) which are useful as fragrance or flavor materials in particular in providing cassis, catty, tropical, green, coniferous, thuya, floral and/or fruity olfactory notes to perfume, aroma or deodorizing/masking compositions.

The present invention relates to odorous 2- and/or 3-substituted 3-(allyloxy)propenes which are useful as fragrance or flavor ingredients in particular in providing green, fruity, pear and/or waxy olfactory notes. The present invention also relates to novel perfume, aroma or deodorizing/masking compositions comprising said odorants.

The present disclosure is directed to the synthesis and application of undecavertol derivatives having unique and desired flavor and/or fragrant characteristics. The compounds of the present disclosure can be employed alone or incorporated as fragrance or flavor ingredients in fragrance or flavor compositions. The present disclosure is also directed to consumer products comprising such derivatives and/or fragrance or flavor compositions.

Provided herein are formulations of plated powders of acetaldehyde precursors. Also provided herein are methods of making and using the powders.

Provided herein are flavor particles containing encapsulated precursors of acetylaldehyde. Also provided herein are methods of making and using the particles.

The present invention primarily relates to a method for producing an aromatic blend comprising unsaturated dienals. The invention further relates to aromatic blends obtained or obtainable by a method according to the invention and compositions or semi-finished products for producing said compositions, comprising aromatic blends according to the invention. A further aspect of the present invention relates to the use of an aromatic blend according to the invention for aromatizing a composition, preferably a composition serving for food or pleasure, or a semi-finished product for producing such a composition.

Provided herein is 5-(2-(1-ethoxyethoxy)propan-2-yl)-2-methyl-2-vinyltetrahydrofuran and its use as a flavor and aroma modifier in foods and beverages.

The present disclosure is directed to the synthesis and application of undecavertol derivatives having unique and desired flavor and/or fragrant characteristics. The compounds of the present disclosure can be employed alone or incorporated as fragrance or flavor ingredients in fragrance or flavor compositions. The present disclosure is also directed to consumer products comprising such derivatives and/or fragrance or flavor compositions.