The use of cyclohexanecarboxylic acids in a consumable to provide taste specific masking effect is provided.

The use of cyclohexanecarboxylic acids in a consumable to provide taste specific masking effect is provided.

The present invention relates to a process for the preparation of 1-(2,6,6-trimethylcyclohexylyalkan-3-ols, in particular 1-(2,6,6-trimethylcyclohexyl)-hexan-3-ol. The invention further relates to 5-alkoxy-1-(2,6,6-trimethylcyclohexenyl)-1-alken-3-ones and the use of these as a fragrance or as flavor, to a fragrance containing composition and/or a fragranced product containing 5-alkoxy-1-(2,6,6-trimethylcyclohexenyl)-1-alken-3-ones and to a method for imparting or modifying a scent or a flavor to a composition by including said alkoxyalkenones into such composition.

The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

Mint flavor compositions comprising certain mint flavor components provide a more cost-effective alternative to naturally derived mint oils.

The invention concerns the use of 6-cyclopentylidenehexane derivatives6, cyclopentylidenehexan-1-ol and 6-cyclopentylidenehexanalas sensory agents giving off a fragrance and/or a flavor of interest for a use in perfumery, in cosmetic, in parapharmacy, in detergent industry and in the food industry.

The present invention relates to the use of compositions comprising 4-isopropyl-1-methyl-7-oxabicyclo[2.2.1]heptan-2-ol or specific esters or ethers thereof and 3-isopropyl-6-methyl-cyclohex-2-en-1-one, or of 4-isopropyl-1-methyl-7-oxabic yclo[2.2.1]heptan-2-ol or specific esters or ethers thereof as aroma chemicals or for modifying and/or enhancing the aroma of a composition. The invention relates moreover to compositions comprising 4-isopropyl-1-methyl-7-oxabicyclo[2.2.1]heptan-2-ol or specific esters or ethers thereof and 3-isopropyl-6-methyl-cyclohex-2-en-1-one, to specific compositions comprising 4-isopropyl-1-methyl-7-oxabicyclo[2.2.1]heptan-2-ol, and to specific esters or ethers of 4-isopropyl-1-methyl-7-oxabicyclo[2.2.1]heptan-2-ol.

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

An edible composition, an aerosol composition, a flavor composition, a fragrance composition, or an inhalable composition includes an ester compound such as methyl senecioate, ethyl senecioate, isopropyl senecioate, n-propyl senecioate, n-butyl senecioate, isoamyl senecioate, n-hexyl senecioate, or a combination of any two or more thereof.