This disclosure relates to flavour modification and to compounds of formula (I) ##STR00001## wherein X is (CH.sub.2).sub.m wherein m is an integer from 7 to 10, or X is C.sub.7-C.sub.10 alkenyl, and i) n is 1, R.sup.1 and R.sup.3 are hydrogen, and R.sup.2 is the residue of a proteinogenic amino acid; ii) n is 1, R.sup.2 is hydrogen, and R.sup.1 and R.sup.3 together are CH.sub.2CH.sub.2CH.sub.2; or iii) n is 2 or 3 and R.sup.1, R.sup.2 and R.sup.3 are hydrogen,
useful in modifying flavours.

The present invention primarily concerns the use of 2,3,6-trimethylcyclohexanol as a fragrance and/or flavoring. The invention also concerns new fragrance and/or flavoring compositions comprising 2,3,6-trimethylcyclohexanol and their use, perfumed and/or flavored articles comprising 2,3,6-trimethylcyclohexanol and various methods for imparting, modifying and/or enhancing certain scent and/or flavor notes.

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.

A compound that includes a menthol glycinate. The menthol glycinate includes a menthol connected to a glycine or glycine derivative, via an ester linkage. The groups on the N atom are referred to as R.sub.1 and R.sub.2, and R.sub.1 and R.sub.2 are independently selected from the group consisting of: alkyl and R.sub.1 and R.sub.2 together with the N atom to which they are attached form a 4-8-member ring. R.sub.1 and R.sub.2 each contain at most 20 carbon atoms.

The present invention relates to a method for assessing an aroma component that can be added to a food or beverage product, and a method for preparing a flavor composition comprising adjusting a blending ratio of an aroma component on the basis of the assessing method. In the present invention, regarding two or more types of aroma components contained in a food or beverage product that are discharged from the nose via the posterior nasal cavity when consuming the food or beverage product: a change in concentration of each aroma component with respect to the number of breaths (t) during a breath cycle is measured; when an area under the curve value (C) of each number of breaths is approximated by a power function represented by an equation C=a*t.sup.b, an area under the curve value (a value) per unit amount for the first breath and a coefficient (b value) indicating a degree of attenuation of the area under the curve value are respectively calculated; and the influence on flavor of the aroma component contained in the food or beverage product is evaluated by using the magnitude relationships of the a value and the b value of the two or more types of aroma components as an index correlated with the magnitude relationship of the extent of the influence on the flavor of the food or beverage 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.

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.

The present disclosure relates to a stabilized or more stable volatile compound, e.g., menthol, compositions and methods of making and using them including a mixture of a stabilizer compound of formula (I), for example, undecylenic acid methyl ester, undecylenic acid or a salt thereof and a volatile compound where the volatile compound is less susceptible to volatizing into a gas. ##STR00001## wherein A is (CH2).sub.aCH?CH(CH 2).sub.5-aH where a is from 0 to 5, (CH2).sub.bCH?CH(CH 2).sub.6-bH where b is from 0 to 6, (CH2).sub.cCH?CH(CH 2).sub.7-cH where c is from 0 to 7, (CH2).sub.dCH?CH(CH 2).sub.8-dH where d is from 0 to 8, or CH2).sub.eCH?CH(CH 2).sub.9-dH where d is from 0 to 9; B is hydrogen or C.sub.1-5 alkyl; and pharmaceutically acceptable salts thereof where B is hydrogen.

An optically clear, solid water-soluble formulation of odorants and flavorings comprising at least one synthetically prepared odorant and flavoring, in which the odorants and flavorings are embedded homogeneously in a polymer matrix based on polyvinyllactams.

A perfume composition containing a compound represented by the following formula (1):

##STR00001## wherein R.sup.1, R.sup.2 and R.sup.3 are independently hydrogen or a methyl group, X is an alkyl group having 1 to 4 carbon atoms, R.sup.4 and R.sup.5 are independently hydrogen or a CHO group, and AA is a single bond or a double bond, has an excellent aroma and aroma persistence useful as a compound perfume material.