Firmenich Incorporated

The present disclosure generally relates to various formulations and uses of the compound: (E)-N-(4-cinnamamidobutyl)-4-hydroxy-2-methylbut-2-enamide, which is also referred to as (2E)-4-hydroxy-2-methyl-N-(4-{[(2E)-3-phenyl-2-propenoyl]amino}butyl)-2-butenamide, and which is referred to herein as “TM1,” or any comestibly acceptable salts thereof. In some aspects, the disclosure provides compositions that include TM1, or a comestibly acceptable salt thereof. In some embodiments, the compositions are ingestible compositions, including, but not limited to, packaged food or beverage products. In some other aspects, the disclosure provides uses of TM1, or a comestibly acceptable salt thereof, for enhancing an umami taste or a kokumi taste of an ingestible composition. In some other aspects, the disclosure provides uses of TM1, or a comestibly acceptable salt thereof, for enhancing sweetness of an ingestible composition. In some other aspects, the disclosure provides uses of TM1, or a comestibly acceptable salt thereof, for enhancing a meaty taste of an ingestible composition. In some embodiments of these aspects, TM1, or a comestibly acceptable salt thereof, is used in combination with one or more umami or kokumi tastants.

The present disclosure generally relates to various formulations and uses of the compound: N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide, which is also referred to herein a “TM1” and comestibly acceptable salts thereof. In some aspects, the disclosure provides compositions that include TM1, or a comestibly acceptable salt thereof. In some embodiments, the compositions are ingestible compositions, including, but not limited to, packaged food and beverage products. In some other aspects, the disclosure provides methods of reducing the caloric content of a flavored article, for example, by reducing the amount of caloric sweeteners, fatty products (such as cheese). In some other aspects, the disclosure provides methods of reducing the amount of monosodium glutamate (MSG).

The present disclosure generally relates to coolness-modifying compositions that enhance the cooling effect of cooling compounds, such as menthol, cubebol, and the like. In some aspects, the disclosure provides uses of such coolness-modifying compositions to cooling effect of cooling compounds. In some other aspects, the disclosure provides compositions (such as comestible compositions or oral care compositions), which comprise a cooling compound (for example, menthol, cubebol, and the like) and a coolness-modifying composition of the present disclosure. In some embodiments, such compositions are in the form of a food product, a beverage product, or an oral care product, such as a toothpaste, a mouthwash, a tooth-whitening composition, a chewing gum, a dentifrice, and the like. In some other embodiments, such compositions are in the form of a body care product, such as a cosmetic product, a skin care product, or a hair care product.

The present disclosure is directed to a mammalian cell comprising an arthropod chemosensory receptor and its uses in methods of identifying repellents and attractants or traps for use in an arthropod control article comprising an arthropod control composition. The cell may be contained in a cell-based assay or disposed on a solid support.

The present disclosure generally relates to certain unsaturated fatty acids and their use to modify the taste of a composition, such as reducing the bitter taste. In some aspects, the disclosure provides compositions that include such unsaturated fatty acids. In some embodiments, the compositions are ingestible compositions, including, such as packaged food or beverage products. In some other aspects, the disclosure provides uses of the unsaturated fatty acid, and related methods, for reducing a bitter taste of an ingestible composition, such as an ingestible composition for use in a food, beverage, oral care, nutraceutical, or pharmaceutical product.

Provided herein include methods of making mogroside compounds, e.g., Compound 1, compositions (for example host cells) for making the mogroside compounds, and the mogroside compounds made by the methods disclosed herein, and compositions (for example, cell lysates) and recombinant cells comprising the mogroside compounds (e.g., Compound 1). Also provided herein are novel cucurbitadienol synthases and the use thereof.

Described herein are compounds useful as sweet flavor modifiers. Ingestible compositions that include one or more of these compounds in combination with a natural or artificial sweetener are also described. (I)

The present disclosure generally relates to certain saturated fatty acids and their use to modify the taste of a composition, such as reducing the bitter taste. In some aspects, the disclosure provides compositions that include such saturated fatty acids. In some embodiments, the compositions are ingestible compositions, including, such as packaged food or beverage products. In some other aspects, the disclosure provides uses of the saturated fatty acid, and related methods, for reducing a bitter taste of an ingestible composition, such as an ingestible composition for use in a food, beverage, oral care, nutraceutical, or pharmaceutical product.

The present disclosure generally provides methods for identifying compounds that attenuate the bitter taste of active pharmaceutical ingredients (APIs). In some aspects, the disclosure provides methods of identifying compounds that attenuate the bitter taste of APIs by determining whether the compounds modulate certain T2R bitter taste receptors. In some other aspects, the disclosure provides uses of such identified compounds to attenuate the bitter taste of an ingestible composition that comprises one or more APIs, such as liquid or solid dosage forms for oral administration. In some further aspects, the disclosure provides flavored products, such as pharmaceutical products, that incorporate such ingestible compositions.

The present invention includes compounds having structural formula (I), wherein R1-R9 are as defined herein, or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of compositions.