The present invention relates to a fragrance or flavor composition comprising a fragrance or flavor component acting on at least one olfactory receptor polypeptide selected from the group consisting of (a) OR2C1 and OR4Q3, and (b) polypeptides which comprise an amino acid sequence sharing an identity of at least 80% with the amino acid sequence of any of the polypeptides in (a) and which are responsive to at least one offensive odor-causing substance selected from the group consisting of trans-2-nonenal, trans-2-octenal, 1-octen-3-one, 1,5-octadien-3-one, 1-octen-3-ol and 1,5-octadien-3-ol to suppress the response intensity of the olfactory receptor polypeptide(s) to at least one of the offensive odor-causing substances, and also relates to a product comprising this fragrance or flavor composition and a method for suppressing offensive odors.

The presently disclosed subject matter is directed to chocolate compositions containing dry milk chocolate and extraneous flavor compositions that impart a crumb chocolate flavor to a fat-based confectionery. The extraneous flavor compositions of the present disclosure can comprise (a) a highly volatile compound, (b) a lactone compound, and (c) a caramelic composition.

An agent containing at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide is effective for masking an unpleasant smell and for making oral products in which an unpleasant smell is masked.

The present disclosure relates generally to flavoring compositions having a roast aroma profile and their use in flavored consumer products. In certain aspects, the disclosure also provides methods for the preparation of such flavoring compositions.

The present invention relates to a screening method for materials suppressing one or more offensive odors selected from the group consisting of a 1-octen-3-one odor, a 1,5-octadien-3-one odor, a 1-octen-3-ol odor and a 1,5-octadien-3-ol odor, an offensive odor-suppressing composition for reducing the offensiveness of age-related body odors and/or underarm odors, as well as a flavor composition for reducing off-flavors derived from food and beverage products. By using the screening method of the present invention, candidate substances for materials suppressing a 1-octen-3-one odor, a 1,5-octadien-3-one odor, a 1-octen-3-ol odor and a 1,5-octadien-3-ol odor can be selected respectively from among many test substances. An offensive odor-suppressing composition comprising an active ingredient selected by using the screening method of the present invention can be expected to contribute to reduction in the offensiveness of age-related body odors and/or underarm odors and to reduction in off-flavors derived from food and beverage products.