An edible composition, an aerosol composition, a flavor composition, a fragrance composition, or an inhalable composition includes an organosulfur compound such as prenyl mercaptan, 2-methylthiophene, 3-methylthiophene, dimethyl disulfide, diprenyl disulfide, 3-methyl-2-buten-1-yl thiolacetate, 3-methyl-1-[(3-methyl-2-buten-1-yl)sulfanyl]-2-butene, prenylmethylthiol (1-(methylsulfanyl)-3-methyl-2-butene), prenyl thioacetate, thiogeraniol, dimethyl sulfide, or a combination of any two or more thereof, and a primary terpene compound selected from the group consisting of myrcene, ?-caryophyllene, limonene, ?-pinene, ?-pinene, valencene, ocimene, terpinolene, or a combination of any two or more thereof.

A method of extending the olfactory effect of a fragrance added to a washed item, comprising the addition to the wash of the fragrance, the fragrance comprising at least one compound selected from the group consisting of ethyl (Z)-2-acetyl-4-methyltridec-2-enoate; ethyl N,S-bis(4-oxo-4-(2,6,6-trimethylcyclohex-3-en-1-yl)butan-2-yl)cysteinate; 4-(dodecylthio)-4-methylpentan-2-one; 1-butoxy-3-((1E,4Z)-hepta-1,4-dien-1-yl)benzene; and 2-ethoxy-4-((1E,4Z)-hepta-1,4-dien-1-yl)phenol. A washed item in which the washing utilized at least one of the compounds and which was then stored, for example, in a cupboard, closet or drawer, is found to have retained a substantial proportion of the fragrance, and for a longer time.

A method of countering malodour in a washing machine at the end of a wash cycle, comprising the addition thereto of a fragrance precursor. The fragrance precursor may be added alone in solution, or as part of a fabric softener/conditioner. The precursor is particularly ethyl (Z)-2-acetyl-4-methyltridec-2-enoate; ethyl N,S-bis(4-oxo-4-(2,6,6-trimethylcyclohex-3-en-1-yl)butan-2-yl)cysteinate; 4-(dodecylthio)-4-methylpentan-2-one; 1-butoxy-3-((1E,4Z)-hepta-1,4-dien-1-yl)benzene; 2-ethoxy-4-((1E,4Z)-hepta-1,4-dien-1-yl)phenol; and mixtures thereof. The use of precursor in this manner provides a washing machine that is free from malodour for a prolonged period.

The present invention is a fragrance composition containing, (A) a fragrance compound, and (B) a compound represented by the following formula 1,

##STR00001##

wherein R.sup.1 and R.sup.2 each represent a hydrocarbon group, R.sup.1 and R.sup.2 having 17 or more carbons in total, A.sup.1O and A.sup.2O each represent an alkyleneoxy group with 2 or more and 4 or less carbons, with A.sup.1 and A.sup.2 being alkylene groups, x1 and x2 represent average numbers of added moles of A.sup.1O and A.sup.2O, respectively, and each represent a number of 0 or more and 10 or less, and M is a cation.

Compounds are described which are derivatives of essential oils, functionalized in order to improve their antibacterial, antiprotozoal and antiviral activity, reduce their volatility and modify their solubility in certain solvents, particularly water. Additionally, also the palatability has been significantly improved with respect to the starting essential oils. These compounds are designed 5 to be used as food ingredients in food products for nutritional purposes and extra-nutritional (as prebiotics) purposes, in both human and animal feed industries, even if these compounds can be successfully used also in cosmetics, detergents and for the control of the microbial load in general.

The present application relates to antiperspirant compositions comprising nitrogen-based and/or oxygen based perfume raw materials, and methods for making and using the antiperspirant compositions.

A perfume complement comprising one or more compounds selected from compounds present in the fraction of patchouli oil having a Kovats Retention Index on a DB-5 column of 1500 or lower and/or olfactively equivalent perfume ingredients

The present application relates to antiperspirant compositions comprising nitrogen-based and/or oxygen based perfume raw materials, and methods for making and using the antiperspirant compositions.

Described herein is a perfume composition including at least one perfumery raw material and at least one sulfur-containing pro-fragrance compound, where the perfume composition does not include more than 19 wt. % of perfumery raw materials that promote the formation of hydrogen sulfide from the sulfur-containing pro-fragrance. Also described herein are a method for preparing such a perfume composition as well as consumer products including the perfume composition.

A method to confer, enhance, improve or modify the flavor properties of a flavoring composition or flavored article by adding to the composition or article the compound 3-mercaptoheptyl acetate or an optically active enantiomer thereof in an amount effective to provide a flavor base having top notes of the citrus-grapefruit, teas and/or peach type and/or red fruit. The compound is typically added to provide an amount of from 0.0001 to 500 ppm in the flavoring composition or flavored article. Also, the resultant flavored composition or flavored article.