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Flavor-Base 2004........................Additive-Master
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VCF 2000 - Volatile Compounds in Foods
ESO 2000 - Essential oils
PMP 2001 - Perfumery Materials
PFC - Perfume & Fragrance Classification
FRM 2001 - Flavor Raw Materials
Odour Thresholds
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Special Features on this Site
  Olfaction - A Review in Progress
  Odor and Flavor Detection Thresholds
  Phytochemical & Ethnobotanical Search Page
  Search PubMed .... from our site
  Lycopene - An Ultimate Phytochemical Nutraceutical?
  Carotenoid Precursors of Aroma Constituents 
  Boronia - Aromas from Carotenoids
  Saffron - Aromas from Carotenoids
  Rose - Aromas from Carotenoids
  Osmanthus - Aromas from Carotenoids
  Tobacco - Aromas from Carotenoids
  Aldehydes - GRAS: Odor Properties and Molecular Visualization
  Alkenols: Odor Properties and Molecular Visualization
  Burnt Sugar Notes: Odor Properties and Molecular Visualization
  delta-Lactones - GRAS: Odor Properties and Molecular Visualization
  Esters - GRAS: Odor Properties and Molecular Visualization
  gamma-Lactones - GRAS: Odor Properties and Molecular Visualization
  Pyrazines - GRAS: Odor Properties and Molecular Visualization
  GC-MS analysis of hardwood smoke flavor.
  GC-MS analysis of Dark Fire-cured Tobacco

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Search The U. S. Patent Database

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BASF Patents -1976-2005

H&R (Symrise) Patents - 1976-2004

Quest Patents -1976-2005

Dragoco (Symrise) Patents - 1976-2005

Henkel Fragrance Patents - 1976-2005

Symrise Patents - 2004-2005

Firmenich Patents - 1996-2005

IFF Patents - 1996-2005

Takasago Patents - 1996-2005

Firmenich Patents - 1991-1995

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Takasago Patents - 1976-1985

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IFF/Union Camp Patents- 1976-1998

Others:

Givaudan Patents - 1981-1990

Kao F&F Patents -1976-2005

Nippon Zeon, Mane, Robertet

Givaudan Patents - 1976-1980

Millennium Patents - 1976-2005

FD&O, Taste-Maker (Givaudan)

Nestle Patents - 1976-2005

Nestle (Nestec) Selected Patents - 1976-2005

Flavor Related - as of January 17, 2006

PAT. NO.

Title

6,824,802

On-demand neutralization of acid-preserved food

6,814,997

Soluble powder for espresso type beverage

6,799,503

Device for extracting a substance

6,790,650

Cacao endoproteinases and production of cocoa flavor from same

6,759,068

Onion and garlic biohydrolysates and their use as natural flavorings

6,649,206

Meat emulsion product

6,627,238

Browning composition

5,436,022

Process for producing tomato products of improved flavor

5,393,552

Process for producing french fries having an extended holding quality

5,370,882

Taste-enhancement of sodium chloride-reduced compositions

5,314,704

Dehydrated meat product protected against oxidation

5,273,763

Reduced calorie coating for frozen confectionery

5,264,239

Preparation of dried flavored meats

5,221,550

Preparation of sauce

5,158,795

Flavorants derived from fats and oils

5,147,667

Beef flavor

5,114,734

Mushroom flavorant

5,104,672

Production of flavor

5,102,987

Preparation of hydrolyzed protein having reduced .alpha.-chlorohydrin content

5,079,017

Flavor production

5,069,925

Preparation of tea products

5,039,543

Preparation of flavors

5,008,381

Selective cleavage of naringin

4,900,565

Water-soluble extract with bread-like flavor

4,634,598

Flavorant capsules

4,612,197

Sauce enhancer in tubes

4,606,921

Process for improving the flavor and aroma of instant coffee

4,604,290

Meat flavoring agents and process for preparing same

4,592,917

Chicken flavorants and processes for preparing them

4,576,826

Process for the preparation of flavorant capsules

4,544,568

Cheese flavoring product

4,466,986

Process for the production of a flavoring agent

4,464,407

Flavoring compositions

4,379,172

Separating volatile aromatics from roasted and ground coffee

3,962,464

Process for preparing a butter-like dairy product


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For patents prior to 1976 click HERE


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 Copyright © 2000-2001 by Leffingwell & Associates
Other Subjects on the Leffingwell & Associates Site

The Product Offerings:

Flavor-Base 2004
Additive-Master 2001
Juice-Master 2004
Beverage-Master 2004
VCF 2000 - Volatile Compounds in Foods
ESO 2000 - Essential oils
PMP 2001 - Perfumery Materials
PFC - Perfume & Fragrance Classification
FRM 2001 - Flavor Raw Materials
Odour Thresholds

Other Interesting Places:

In the News
Welcome Page
Guest Book

Flavor & Fragrance Links
Herbs & Botanical Links
Food Science Links
Chemoreception Links

Search PubMed

Phytochemical & Ethnobotanical Search Page

 

Aldehydes - GRAS: Odor Properties and Molecular Visualization
Alkenols: Odor Properties and Molecular Visualization
Burnt Sugar Notes: Odor Properties and Molecular Visualization
delta-Lactones - GRAS: Odor Properties and Molecular Visualization
Esters - GRAS: Odor Properties and Molecular Visualization
gamma-Lactones - GRAS: Odor Properties and Molecular Visualization
Pyrazines - GRAS: Odor Properties and Molecular Visualization
Odor Thesholds of GRAS Flavor Chemicals
Olfaction - A Review

Carotenoids- Precursors of Important Fragrance & Flavor Constituents
Boronia - Aromas from Carotenoids
Saffron - Aromas from Carotenoids
Rose - Aromas from Carotenoids
Osmanthus - Aromas from Carotenoids
Tobacco - Aromas from Carotenoids
Lycopene - The Ultimate Phytochemical Nutraceutical?

Smoke Flavor I. -The Flavor of Hardwood Smoke
Smoke Flavor II. - Dark Fire-Cured Tobacco