Methods of identifying compounds that reduce malodorous aromas

Abstract

The present disclosure generally provides methods for identifying and using compounds that attenuate certain malodorous aromas associated with plant proteins, and the assays related to such methods. In certain aspects, the disclosure provides methods of identifying compounds that attenuate certain malodorous aromas associated with plant proteins by determining whether the compounds modulate certain olfactory receptors responsible for perceiving these malodorous aromas. In certain other aspects, the disclosure provides uses of such identified compounds to attenuate the human perception of such malodorous aromas when heating or consuming an ingestible composition that comprises a plant proteins, such as vegan replicas of meat products, seafood products, or dairy products. In certain other aspects, the disclosure provides flavored products, such as food or beverage products, that incorporate compounds that attenuate such malodorous aromas.

Description

[0001] Firmenich SA

[0002] METHODS OF IDENTIFYING COMPOUNDS THAT REDUCE MALODOROUS AROMAS

[0003] TECHNICAL FIELD

[0004] The present disclosure generally provides methods for identifying and using compounds that attenuate certain malodorous aromas associated with plant proteins, and the assays related to such methods. In certain aspects, the disclosure provides methods of identifying compounds that attenuate certain malodorous aromas associated with plant proteins by determining whether the compounds modulate certain olfactory receptors responsible for perceiving these malodorous aromas. In certain other aspects, the disclosure provides uses of such identified compounds to attenuate the human perception of such malodorous aromas when heating or consuming an ingestible composition that comprises a plant proteins, such as vegan replicas of meat products, seafood products, or dairy products. In certain other aspects, the disclosure provides flavored products, such as food or beverage products, that incorporate compounds that attenuate such malodorous aromas.

[0005] DESCRIPTION OF RELATED ART

[0006] Plant proteins are increasingly used in food and beverage products, as more and more consumers opt for foods made from plants instead of animals. These consumer choices are driven by several factors. One such factor includes the desire to reduce the consumption of cholesterol and long-chain saturated fats, which exist in high quantities in animal products, especially pork, beef, cheese, and the like. Another such factor includes the desire to move to a more sustainable diet. Far more resources are used to produce animal-derived foods than to produce a comparable caloric quantity of plant-derived foods. Thus, shifting to a more plant-rich diet supports sustainable resource use.

[0007] Plants are relatively low in protein in comparison to meat, fish, and dairy products. Thus, in making plant-based foods or beverages, it is common to supplement the content of protein, for example, by introducing plant protein isolates or concentrates to the food or beverage product. But these plant protein compositions tend to possess certain off tastes and off aromas that make them less desirable to consumers. Efforts have been made to reduce the bitterness, astringency, and other off tastes of plant proteins, and to improve the mouthfeel of plant proteins when used at higher quantities in food or beverage products. But there is remarkably little known about the types of malodorous aromas (malaromas) released by plant proteins and the ways in which one may reduce the perception of such aromas, during and following cooking, and especially before, during and following ingestion.

[0008] Humans have more than 400 distinct olfactory receptors, only a small number of are activated by any particular odor. If one could discover the olfactory receptors associated with such plant protein malaromas and identify compounds that selectively block one or more of those receptors, then incorporating such compounds into food or beverage products may Firmenich SA provide an effective means of reducing the perceived malodor of vegan analogues of meat, dairy, and seafood products. But, until now, little work has been carried out to this area.

[0009] Therefore, there is a continuing need to identify the one or more olfactory receptors responsible for the malodorous aromas of plant proteins and to discover compounds that can block such olfactory receptors, especially during the cooking and ingestion processes.

[0010] SUMMARY

[0011] The present disclosure relates to the discovery that certain of the approximately 400 human olfactory receptors are principally responsible for the perception of certain malodorous aromas associated with plant proteins, especially the malodorous aromas due to volatile compounds released during the cooking, heating or chewing process. Thus, the methods disclosed herein provide a means of screening for and identifying compounds that can selectively block one or more of these certain olfactory receptors. The disclosure also describes the use of such compounds in combination with food and beverage products, such as vegan analogues of meat, dairy, and seafood products.

[0012] In a first aspect, the disclosure provides methods of identifying compounds that reduce a malodorous aroma of a malodorous aroma compound, the methods comprising: (a) introducing a test compound to an olfactory receptor in the presence of the malodorous aroma compound, wherein the olfactory receptor, which comprises a polypeptide encoded by a polynucleotide sequence of SEQ ID NO: 1 or SEQ ID NO: 3, or any alleles thereof; and (b) measuring a response of the olfactory receptor to the test compound by comparing an activity of the olfactory receptor in a presence and an absence of the test compound. In some embodiments, the methods further comprise: (c) identifying an active test compound that reduces the malodorous aroma of the malodorous compound based on the measured response; and, optionally, (d) selecting the active test compound as a compound that reduces the malodorous aroma of the malodorous test compound. In some embodiments, the malodorous compound is an agonist of a human OR5K1 receptor, a human OR2J3 receptor, and any combination thereof.

[0013] In a second aspect, the disclosure provides methods of identifying compounds that reduce a malodorous aroma of a malodorous aroma compound, the methods comprising: (a) introducing a test compound to an olfactory receptor in the presence of the malodorous aroma compound, wherein the an olfactory receptor, which comprises a polypeptide sequence of SEQ ID NO: 2 or SEQ ID NO: 4, a functional fragment thereof, or a polypeptide sequence having at least 70% equivalence to any of the foregoing; and (b) measuring a response of the olfactory receptor to the test compound by comparing an activity of the olfactory receptor in a presence and an absence of the test compound. In some embodiments, the methods further comprise: (c) identifying an active test compound that reduces the malodorous aroma of the malodorous compound based on the measured response; and, optionally, (d) selecting the active test Firmenich SA compound as a compound that reduces the malodorous aroma of the malodorous test compound. In some embodiments, the malodorous compound is an agonist of a human OR5K1 receptor, a human OR2J3 receptor, and any combination thereof.

[0014] In a third aspect, the disclosure provides uses of an identified or selected active test compound of any embodiments of the first or second aspect to reduce a malodorous aroma of a malodorous compound. In some embodiments, the uses comprise introducing the identified or selected active test compound to a composition comprising the malodorous compound. In some embodiments, the composition is a comestible composition, such as a composition comprising a plant protein. In some embodiments, the composition is a consumer care composition. In some embodiments, the malodorous compound is an agonist of a human OR5K1 receptor, a human OR2J3 receptor, and any combination thereof.

[0015] In a fourth aspect, the disclosure provides methods of reducing a malodorous aroma of a composition comprising a malodorous compound, the method comprising introducing to the composition an identified or selected active test compound of any embodiments of the first or second aspect to reduce a malodorous aroma of a malodorous compound. In some embodiments, the composition is a comestible composition, such as a composition comprising a plant protein. In some embodiments, the composition is a consumer care composition. In some embodiments, the malodorous compound is an agonist of a human OR5K1 receptor, a human OR2J3 receptor, and any combination thereof.

[0016] In a fifth aspect, the disclosure provides compositions comprising a malodorous compound and an identified or selected active test compound of any embodiments of the first or second aspect. In some embodiments, the composition is a comestible composition, such as a composition comprising a plant protein. In some embodiments, the composition is a consumer care composition. In some embodiments, the malodorous compound is an agonist of a human OR5K1 receptor, a human OR2J3 receptor, and any combination thereof.

[0017] In a sixth aspect, the disclosure provides a flavored product, such as food, beverage, or oral care product, which comprising a composition of the fifth aspect. In some embodiments, the flavored product is a meat analogue product, or a dairy analogue product, or a seafood analogue product.

[0018] In a seventh aspect, the disclosure provides a personal care product, which comprising a composition of the fifth aspect. In some embodiments, the personal care product is a household cleaning product, a commercial cleaning product, a dish detergent, a laundry detergent, a fabric softener, a scent booster, a shower gel, a shampoo, a hair conditioner, a hair-styling product, a skin care product, a cosmetic product, a deodorant, an antiperspirant, or a self-tanning product.

[0019] Further aspects, and embodiments thereof, are set forth below in the Detailed Description, the Abstract, and the Claims. Firmenich SA

[0020] DETAILED DESCRIPTION

[0021] The following Detailed Description sets forth various aspects and embodiments provided herein. The description is to be read from the perspective of the person of ordinary skill in the relevant art. Therefore, information that is well known to such ordinarily skilled artisans is not necessarily included.

[0022] Definitions

[0023] The following terms and phrases have the meanings indicated below, unless otherwise provided herein. This disclosure may employ other terms and phrases not expressly defined herein. Such other terms and phrases have the meanings that they would possess within the context of this disclosure to those of ordinary skill in the art. In some instances, a term or phrase may be defined in the singular or plural. In such instances, it is understood that any term in the singular may include its plural counterpart and vice versa, unless expressly indicated to the contrary.

[0024] As used herein, the term “malodorous compound” refers to a compound that elicits a detectable malodorous olfactory sensation in a human subject or that agonizes one or more human olfactory receptors associated with such malodorous olfactory sensations, such as the olfactory receptors comprising the polypeptide sequence of SEQ ID NO: 2 or SEQ ID NO: 4. A “malodor blocker” refers to a compound that inhibits the binding of a malodorous aroma compound to one or more of these olfactory receptors. In the context of this disclosure, the terms “inhibit” and “block” do not necessarily require complete inhibition or blocking, but encompass any measurable reduction in the receptor activity, including in the binding affinity or efficacy of the malodorous aroma compound to one or more of such olfactory receptors.

[0025] As used herein, the term “polypeptide” refers to a molecule composed of amino acid monomers linearly linked by amide bonds (also known as peptide bonds). The term “polypeptide” refers to any chain of two or more amino acids and does not refer to a specific length of the chain. Thus, peptides, dipeptides, tripeptides, oligopeptides, “protein,” “amino acid chain,” or any other term used herein to refer to a chain of two or more amino acids, are included within the definition of “polypeptide,” and the term “polypeptide” may be used instead of, or interchangeably with, any of these terms.

[0026] As used herein, the term “polynucleotide” refers to a compound that includes a polymer of nucleotides. Each nucleotide is composed of a base, specifically a purine or pyrimidine base (namely, cytosine (C), guanine (G), adenine (A), thymine (T) or uracil (U)), a sugar (namely, deoxyribose or ribose), and a phosphate group. In general, the polynucleotide is described by a sequence of bases, whereby the bases represent the primary structure (linear structure) of the polynucleotide. The sequence of bases is typically represented from 5’ to 3’. Herein, the term polynucleotide encompasses deoxyribonucleic acid (DNA), including, for example, Firmenich SA complementary DNA (cDNA) and genomic DNA, ribonucleic acid (RNA), in particular, messenger RNA (mRNA), synthetic forms of DNA or RNA, and mixed polymers including two or more of these molecules. The polynucleotide may be linear or circular. In addition, the term polynucleotide includes both sense and antisense strands, as well as single stranded and double stranded forms. Moreover, the polynucleotides described herein can contain naturally occurring or non-naturally occurring nucleotides.

[0027] As used herein, the term “functional fragment” refers to a portion of a polypeptide sequence to which the umami compound or the test compound binds. Polypeptide sequences often contain certain amino acids that do not actively participate in binding, but which may serve other purposes. In some instances, these non-functioning parts of the polypeptide sequence can be removed or partially replaced, while leaving the functional portion of the sequence intact. These modified proteins are said to comprise a functional fragment of the original polypeptide sequence.

[0028] As used herein, the term “allele” refers to one of several alternative forms of a gene or polynucleotide sequence at a specific chromosomal location (locus).

[0029] As used herein, the singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise. For example, reference to “a substituent” encompasses a single substituent as well as two or more substituents, and the like.

[0030] As used herein, “for example,” “for instance,” “such as,” or “including” are meant to introduce examples that further clarify more general subject matter. Unless otherwise expressly indicated, such examples are provided only as an aid for understanding embodiments illustrated in the present disclosure and are not meant to be limiting in any fashion. Nor do these phrases indicate any kind of preference for the disclosed embodiment.

[0031] As used herein, “comprise” or “comprises” or “comprising” or “comprised of” refer to groups that are open, meaning that the group can include additional members in addition to those expressly recited. For example, the phrase, “comprises A” means that A must be present, but that other members can be present too. The terms “include,” “have,” and “composed of” and their grammatical variants have the same meaning. In contrast, “consist of” or “consists of” or “consisting of” refer to groups that are closed. For example, the phrase “consists of A” means that A and only A is present.

[0032] As used herein, “optionally” means that the subsequently described event(s) may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event does occur one or more times.

[0033] As used herein, “or” is to be given its broadest reasonable interpretation and is not to be limited to an either / or construction. Thus, the phrase “comprising A or B” means that A can be present and not B, or that B is present and not A, or that A and B are both present. Further, if A, Firmenich SA for example, defines a class that can have multiple members, e.g., Ai and A2, then one or more members of the class can be present concurrently.

[0034] Other terms are defined in other portions of this description, even though not included in this subsection.

[0035] Polynucleotide and Polypeptide Sequences

[0036] The present disclosure provides certain polypeptide sequences that are useful for simulating in vitro the response that certain human olfactory receptors would exhibit towards such compounds when introduced through the nose or mouth.

[0037] In some embodiments, the disclosure provides a polynucleotide sequence of SEQ ID NO: 1 . For purposes of clarity and to avoid any confusion, the polynucleotide sequence corresponding to SEQ ID NO: 1 is: ATGGCTGAAGAAAATCATACCATGAAAAATGAGTTTATC CTCACAGGATTTACAGATCACCCTGAGCTGAAGACTCTGCTGTTTGTGGTGTTCTTTGCCA TCTATCTGATCACCGTGGTGGGGAATATTAGTTTGGTGGCACTGATATTTACACACCGTCG GCTTCACACACCAATGTACATCTTTCTGGGAAATCTGGCTCTTGTGGATTCTTGCTGTGCC TGTGCTATTACCCCCAAAATGTTAGAGAACTTCTTTTCTGAGAACAAAAGGATTTCCCTCTA TGAATGTGCAGTACAGTTTTATTTTCTTTGCACTGTGGAAACTGCAGACTGCTTTCTTCTGG CAGCAATGGCCTATGACCGCTATGTGGCCATATGCAACCCACTGCAGTACCACATCATGAT GTCCAAGAAACTCTGCATTCAGATGACCACAGGGGCCTTCATAGCTGGAAACCTGCATTC CATGATTCATGTAGGGCTTGTATTTAGGTTAGTTTTCTGTGGATCGAATCACATCAACCACT TTTACTGTGATATTCTTCCCTTGTATAGACTCTCTTGTGTTGATCCTTATATCAATGAACTGG TTCTATTCATCTTCTCAGGTTCAGTTCAAGTCTTTACCATAGGTAGTGTCTTAATATCTTATC TCTATATTCTTCTTACTATTTTCAAAATGAAATCCAAAGAGGGAAGGGCCAAAGCTTTTTCT ACCTGTGCATCCCACTTTTTGTCAGTTTCATTATTCTATGGATCTCTTTTCTTCATGTACGTT AGACCAAATTTGCTTGAAGAAGGGGATAAAGATATACCAGCTGCAATTTTATTTACAATAGT AGTTCCCTTACTAAATCCTTTCATTTATAGCCTGAGAAATAGGGAAGTAATAAGTGTCTTAA GAAAAATTCTGATGAAGAAATAA, using the standard single-letter symbols for each nucleotide.

[0038] In some embodiments, the disclosure provides a polypeptide sequence of SEQ ID NO: 2. For purposes of clarity and to avoid any confusion, the polypeptide sequence corresponding to SEQ ID NO: 2, starting with its N-terminus, is: MAEENHTMKNEFILTGFTDHP ELKTLLFVV FFAIYLITVVGNISLVALIFTHRRLHTPMYIFLGNLALVDSCCACAITPKMLENFFSENKRISLYEC AVQFYFLCTVETADCFLLAAMAYDRYVAICNPLQYHIMMSKKLCIQMTTGAFIAGNLHSMIHVGL VFRLVFCGSN H I N H FYCDI LPLYRLSCVDPYI N ELVLFI FSGSVQVFTIGSVLISYLYI LLTI FKMKS KEGRAKAFSTCASHFLSVSLFYGSLFFMYVRPNLLEEGDKDIPAAILFTIVVPLLNPFIYSLRNRE VISVLRKILMKK, using the standard single-letter amino acid codes. The polypeptide sequence of SEQ ID NO: 2 is encoded by the polynucleotide sequence of SEQ ID NO: 1 and is generally known as the human OR5K1 olfactory receptor. Firmenich SA

[0039] In some embodiments, the disclosure provides a polynucleotide sequence of SEQ ID NO: 3. For purposes of clarity and to avoid any confusion, the polynucleotide sequence corresponding to SEQ ID NO: 3 is: ATGAATGATGATGGAAAAGTCAATGCTAGCTCTGAGGGG TACTTTATTTTAGTTGGATTT TCTAATTGGCCTCATCTGGAAGTAGTTATCTTTGTGGTTGTCTTGATCTTCTACTTGATGAC ACTGATAGGAAACCTGTTCATCATCATCCTGTCATACCTGGACTCCCATCTGCACACACCA ATGTACTTCTTCCTTTCAAACCTCTCATTTCTGGATCTCTGCTACACCACCAGCTCTATCCC TCAGTTGCTGGTCAATCTCTGGGGCCCGGAAAAGACCATCTCTTATGCTGGTTGCATGATT CAACTTTACTTTGTTCTCGCACTGGGAACCACAGAGTGTGTCCTACTGGTGGTGATGTCCT ATGACCGTTATGCAGCTGTGTGTAGACCTTTGCATTACACTGTCCTCATGCACCCTCGTTT CTGCCACCTGCTGGCTGTGGCTTCTTGGGTAAGTGGTTTTACCAACTCAGCACTTCATTCC TCCTTCACCTTCTGGGTACCTCTGTGTGGACACCGCCAAGTAGATCACTTTTTCTGTGAAG TTCCAGCACTTCTGCGATTATCGTGTGTTGATACCCATGTCAATGAGCTGACCCTCATGAT CACAAGCTCCATATTTGTTCTCATACCTCTCATCCTCATTCTCACTTCTTATGGTGCCATCG TCCGAGCTGTACTGAGGATGCAGTCAACCACTGGGCTTCAGAAAGTGTTTGGAACATGTG GAGCTCATCTTATGGCTGTATCTCTCTTTTTCATTCCGGCCATGTGCATATATCTCCAGCCA CCATCAGGAAATTCTCAAGATCAAGGCAAGTTCATTGCCCTCTTTTATACTGTTGTCACACC TAGTCTTAACCCTCTAATCTACACCCTCAGAAACAAAGTTGTAAGAGGGGCAGTGAAGAGA CTAATGGGGTGGGAATGA, using the standard single-letter symbols for each nucleotide.

[0040] In some embodiments, the disclosure provides a polypeptide sequence of SEQ ID NO: 4. For purposes of clarity and to avoid any confusion, the polypeptide sequence corresponding to SEQ ID NO: 4, starting with its N-terminus, is: MNDDGKVNASSEGYFILVGFSNWPHLEV VIFWVLIFYLMTLIGNLFIIILSYLDSHLHTPMYFFLSNLSFLDLCYTTSSIPQLLVNLWGPEKTISY AGCMIQLYFVLALGTTECVLLWMSYDRYAAVCRPLHYTVLMHPRFCHLLAVASWVSGFTNSA LHSSFTFWVPLCGHRQVDHFFCEVPALLRLSCVDTHVNELTLMITSSIFVLIPLILILTSYGAIVRA VLRMQSTTGLQKVFGTCGAHLMAVSLFFIPAMCIYLQPPSGNSQDQGKFIALFYTVVTPSLNPL IYTLRNKVVRGAVKRLMGWE, using the standard single-letter amino acid codes. The polypeptide sequence of SEQ ID NO: 4 is encoded by the polynucleotide sequence of SEQ ID NO: 3 and is generally known as the human OR2J3 olfactory receptor.

[0041] The polypeptide sequences of the foregoing aspects and embodiments can be present in any suitable composition. In some embodiments, one or more polypeptide sequences of the foregoing aspects and embodiments is present in a non-naturally occurring composition, such as an in vitro assay. In some further such embodiments, the polypeptide sequences of the foregoing aspects and embodiments are expressed on the surface of cells, such as on the cells of a eukaryotic cell line. Firmenich SA

[0042] Screening Methods

[0043] In certain aspects, the disclosure provides methods of identifying compounds that reduce a malodorous aroma of a malodorous aroma compound, the methods comprising: (a) introducing a test compound to an olfactory receptor in the presence of the malodorous aroma compound, wherein the olfactory receptor, which comprises a polypeptide encoded by a polynucleotide sequence of SEQ ID NO: 1, SEQ ID NO: 3, or any alleles thereof; and (b) measuring a response of the olfactory receptor to the test compound by comparing an activity of the olfactory receptor in a presence and an absence of the test compound. In some embodiments, the methods further comprise: (c) identifying an active test compound that reduces the malodorous aroma of the malodorous compound based on the measured response; and, optionally, (d) selecting the active test compound as a compound that reduces the malodorous aroma of the malodorous test compound.

[0044] In certain related aspects, the disclosure provides methods of identifying compounds that reduce a malodorous aroma of a malodorous aroma compound, the methods comprising: (a) introducing a test compound to an olfactory receptor in the presence of the malodorous aroma compound, wherein the an olfactory receptor, which comprises a polypeptide sequence of SEQ ID NO: 2, SEQ ID NO: 4, a functional fragment thereof, or a polypeptide sequence having at least 70% equivalence to any of the foregoing; and (b) measuring a response of the olfactory receptor to the test compound by comparing an activity of the olfactory receptor in a presence and an absence of the test compound. In some embodiments, the methods further comprise: (c) identifying an active test compound that reduces the malodorous aroma of the malodorous compound based on the measured response; and, optionally, (d) selecting the active test compound as a compound that reduces the malodorous aroma of the malodorous test compound.

[0045] It was discovered that the two olfactory receptors identified as SEQ ID NOS: 2 and 4 are each implicated in some way in connection with the human perception of certain malodorous substances. Therefore, in the introduction step (a), the test compound can be introduced to any combination of these polypeptide sequences, for example, in a cell-based assay, where the cells express one or more of these polypeptide sequences, a functional fragment thereof, or a polypeptide sequence having at least 70% equivalence to any of the foregoing, or a polypeptide encoded by any of the polynucleotide sequences of SEQ ID NOS: 1 or 3, or an allele thereof. In some embodiments, the test compound is introduced to only one of the polypeptide sequences.

[0046] In general, polypeptide sequences having at least 70% equivalence will likely exhibit similar binding characteristics to the polypeptide of SEQ ID NO: 2, SEQ ID NO: 4, or a functional fragment thereof. In some embodiments, the olfactory receptor is a polypeptide having at least 75% equivalence with a polypeptide of SEQ ID NO: 2, SEQ ID NO: 4, or a functional fragment thereof. In some embodiments, the olfactory receptor is a polypeptide Firmenich SA having at least 80% equivalence with a polypeptide of SEQ ID NO: 2, SEQ ID NO: 4, or a functional fragment thereof. In some embodiments, the olfactory receptor is a polypeptide having at least 85% equivalence with a polypeptide of SEQ ID NO: 2, SEQ ID NO: 4, or a functional fragment thereof. In some embodiments, the olfactory receptor is a polypeptide having at least 90% equivalence with a polypeptide of SEQ ID NO: 2, SEQ ID NO: 4, or a functional fragment thereof. In some embodiments, the olfactory receptor is a polypeptide having at least 95% equivalence with a polypeptide of SEQ ID NO: 2, SEQ ID NO: 4, or a functional fragment thereof. In some embodiments, the olfactory receptor is a polypeptide having at least 97% equivalence with a polypeptide of SEQ ID NO: 2, SEQ ID NO: 4, or a functional fragment thereof. In some embodiments, the olfactory receptor is a polypeptide having at least 99% equivalence with a polypeptide of SEQ ID NO: 2, SEQ ID NO: 4, or a functional fragment thereof. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 2, SEQ ID NO: 4, or a functional fragment thereof.

[0047] In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 2, a functional fragment thereof, or a polypeptide whose sequence is at least 70% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 2, a functional fragment thereof, or a polypeptide whose sequence is at least 75% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 2, a functional fragment thereof, or a polypeptide whose sequence is at least 80% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 2, a functional fragment thereof, or a polypeptide whose sequence is at least 85% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 2, a functional fragment thereof, or a polypeptide whose sequence is at least 90% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 2, a functional fragment thereof, or a polypeptide whose sequence is at least 95% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 2, a functional fragment thereof, or a polypeptide whose sequence is at least 97% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 2, a functional fragment thereof, or a polypeptide whose sequence is at least 99% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 2 or a functional fragment thereof.

[0048] In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 4, a functional fragment thereof, or a polypeptide whose sequence is at least 70% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 4, a functional fragment thereof, or a polypeptide whose sequence is at least 75% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 4, a functional fragment thereof, or a polypeptide whose sequence is at least 80% equivalent Firmenich SA thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 4, a functional fragment thereof, or a polypeptide whose sequence is at least 85% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 4, a functional fragment thereof, or a polypeptide whose sequence is at least 90% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 4, a functional fragment thereof, or a polypeptide whose sequence is at least 95% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 4, a functional fragment thereof, or a polypeptide whose sequence is at least 97% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 4, a functional fragment thereof, or a polypeptide whose sequence is at least 99% equivalent thereto. In some embodiments, the olfactory receptor is a polypeptide of SEQ ID NO: 4 or a functional fragment thereof.

[0049] In some embodiments of any of the foregoing embodiments, the introducing step (a) comprises introducing the test compound to any combination of two or three or more of the polypeptide sequences identified above. In certain instances, this would involve screening against the two or more polypeptides in separate assays. For example, in some embodiments, the introducing step (a) comprises introducing the test compound to a polypeptide of SEQ ID NO: 2 and introducing the test compound to a polypeptide of SEQ ID NO: 4.

[0050] The initial introducing step (a) can be carried out in any suitable way. For example, in some non-limiting embodiments, when introducing a test compound to the olfactory receptor, the introducing can be carried out in a single cell-based assay. Any suitable assay can be used, according to the knowledge of those skilled in the art.

[0051] In some embodiments, it can be desirable to measure the activity of the test compound in the presence of a malodorous aroma compound that is known to activate the olfactory receptor. In this way, one can determine whether the test compound enhances or blocks (antagonizes) the binding of the malodorous aroma compound. In some embodiments, the malodorous compound is a human OR5K1 receptor agonist, a human OR2J3 receptor agonist, or a dual agonist activating both receptors. As used herein, the term “receptor agonist” refers to a compound that binds as an agonist to the receptor, when expressed in a eukaryotic cell in a cell-based assay with an EC50 of no more than 500 pM. In some embodiments, the malodorous aroma compound is a compound that imparts one or more of: an earthy malodor, a mushroom-like malodor, a green bell pepper-like malodor, a fatty malodor, or any combination thereof. In some embodiments, the malodorous aroma compound is geonol (2,6-dimethylbicyclo[4.4.0]decan-1-ol), 1-octen-3-ol, 1 -butyl- 1H-pyrazole, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, (E)-2-decenal, nonanal, heptanal, hexanal, 3-methylindole, 2-alkyl-3- methoxypyrazines (such as 2-isobutyl-3-methoxypyrazine or 2-isopropyl-3-methoxypyrazine), 2-isopropyl-3-methylpyrazine, 5-ethyl-2,3-dimethylpyrazine, 2-petnylpyridine, 3Z-hexen-1-ol, Firmenich SA pelargodienol ((2E,6Z)-2,6-nonadien-1-ol), 2-hexenal, 2-heptenal, (E,Z)-2,6-nonadienal. In some embodiments, the malodorous aroma compound is a 2-alkyl-3-methoxypyrazine, such as a 2-(Ci-6alkyl)-2-methoxypyrazine, for example, 2-isobutyl-3-methoxypyrazine or 2-isopropyl-3- methoxypyrazine. In some embodiments, the malodorous aroma compound is (E,E)-2,4-decadienal.

[0052] The foregoing embodiments involve measuring a response of the olfactory receptor to the test compound. This measuring can be carried out by any suitable means. For example, in some embodiments, the olfactory receptor is expressed on the surface of cells, and compositions are screened against the cells expressing the olfactory receptor in a standard cellular assay. Measuring binding to the olfactory receptor can be carried out by any suitable means typically used in determining protein binding in cellular assays. Suitable methods include, but are not limited to, use of fluorescent dyes, a calcium indicator protein, a fluorescent calcium indicator, a fluorescent cAMP indicator, and the like. In some embodiments, activity of the test compound is determined by its binding to the olfactory receptor. In some embodiments, activity of the test compound is determined by its ability to antagonize the binding of a malodorous aroma compound, such as those described above, to the olfactory receptor. In yet another embodiment, activity of the test compound is determined by its ability to allosterically inhibit the activity of a malodorous aroma compound, such as those described above, on the olfactory receptor.

[0053] In some further embodiments of any of the foregoing embodiments, the methods further comprise identifying an active test compound that reduces or blocks a malodorous aroma based on the measured response. According to the foregoing embodiments, the identified active test compound is one that modulates the olfactory receptor or antagonizes its modulation by a malodorous aroma compound, such as any of those described above.

[0054] In some embodiments of any of the foregoing embodiments, the test compound is determined to be an active compound because it inhibits the activity of a malodorous aroma compound on an olfactory receptor, for example, where the inhibition curve has an IC50 of no more than 10 mM, or no more than 1 mM, or no more than 500 pM, or no more than 250 pM, or no more than 100 pM, or no more than 10 pM, when the olfactory receptor is expressed in a eukaryotic cell in a cell-based assay.

[0055] In some further embodiments, the methods further comprise selecting the active test compound as a compound that reduces a malodorous aroma, such as an earthy malodor, a mushroom-like malodor, a green bell pepper-like malodor, a fatty malodor, or any combination thereof. The selecting step can be carried out by any suitable means once the active test compounds are identified.

[0056] The test compound can be any suitable compound that is amenable for use in cellular screening assays. For example, in some embodiments, the test compound is an organic Firmenich SA compound. In some embodiments, the test compound is a naturally occurring compound. In some other embodiments, the test compound is a non-naturally occurring compound. In some embodiments, the test compound is a peptide, such as a polypeptide or an oligopeptide, an amino acid, an amino acid derivative, an amide, a nucleotide, an oligonucleotide. In some embodiments, the test compound is a plant or food extract, such as a plant or food extract obtained by bioassay-guided fractionation. In some embodiments, the test compound is a diterpene or a triterpene. In some embodiments, the test compound is a ribonucleotide or derivative thereof. In some embodiments, the test compound is an organic molecule having a molecular weight of no more than 1000 amu.

[0057] Uses and Methods

[0058] In other aspects, the disclosure provides uses of any identified or selected active compounds of the foregoing aspects, including any embodiments or combination of embodiments thereof, as set forth above. In certain related aspects, the disclosure provides uses of any identified or selected active compounds of the foregoing aspects, including any embodiments or combination of embodiments thereof, as set forth above, to reduce a malodorous aroma of malodorous aroma compound, wherein the ingestible composition comprises one or more malodorous aroma compounds.

[0059] Suitable examples of malodorous aroma compounds are set forth above. In some embodiments, the malodorous aroma compound is a 2-alkyl-3-methoxypyrazine, such as a 2- (Ci-6alkyl)-2-methoxypyrazine, for example, 2-isobutyl-3-methoxypyrazine or 2-isopropyl-3- methoxypyrazine. In some embodiments, the malodorous aroma compound is an aliphatic aldehyde, such as (E,E)-2,4-decadienal.

[0060] The disclosure also provides methods that correspond to each of the foregoing uses. Thus, in certain related aspects, the disclosure provides methods of reducing a malodorous aroma of an ingestible composition, comprising introducing an amount (such as a malodor- reducing-effective amount) of any identified or selected active compounds of foregoing aspects, including any embodiments or combination of embodiments thereof, as set forth above, to the ingestible composition. In some embodiments, the ingestible composition comprises a malodorous aroma compound. In some embodiments, the malodorous aroma compound is a 2- alkyl-3-methoxypyrazine, such as a 2-(Ci-6alkyl)-2-methoxypyrazine, for example, 2-isobutyl-3- methoxypyrazine or 2-isopropyl-3-methoxypyrazine. In some embodiments, the malodorous aroma compound is an aliphatic aldehyde, such as (E,E)-2,4-decadienal.

[0061] The foregoing uses and methods generally involve the use of the identified or selected active compounds in a composition containing one or more additional ingredients. For example, in at least one aspect, the disclosure provides compositions comprising any identified or selected active compounds of the foregoing aspects, including any embodiments or Firmenich SA combination of embodiments thereof, as set forth above, wherein the identified or selected active compounds make up at least 0.01% by weight, or at least 0.1% by weight, or at least 1% by weight, or at least 5% by weight, or at least 10% by weight, or at least 20% by weight, or at least 30% by weight, or at least 40% by weight, or at least 50% by weight, of the compositions on a dry weight basis (e.g., based on the total weight of the composition excluding the weight of any liquid carrier). In a related aspect, the disclosure provides solid-state compositions comprising any identified or selected active compounds of the foregoing aspects, including any embodiments or combination of embodiments thereof, as set forth above, wherein the identified or selected active compounds make up at least 0.01% by weight, or at least 0.1% by weight, or at least 1% by weight, or at least 5% by weight, or at least 10% by weight, or at least 20% by weight, or at least 30% by weight, or at least 40% by weight, or at least 50% by weight, of the solid-state compositions, based on the total weight of composition. In another related aspect, the disclosure provides ingestible compositions comprising identified or selected active compounds of the foregoing aspects, including any embodiments or combination of embodiments thereof, as set forth above, wherein the concentration of the identified or selected active compounds in the ingestible compositions is no more than 2500 ppm (such as from 1 ppm to 2500 ppm), or no more than 2000 ppm (such as from 1 ppm to 2000 ppm), or no more than 1500 ppm (such as from 1 ppm to 1500 ppm), or no more than 1000 ppm (such as from 1 ppm to 1000 ppm), or no more than 750 ppm (such as from 1 ppm to 750 ppm), or no more than 500 ppm (such as from 1 ppm to 500 ppm), or no more than 400 ppm (such as from 1 ppm to 400 ppm), or no more than 300 ppm (such as from 1 ppm to 300 ppm), or no more than 200 ppm (such as from 1 ppm to 200 ppm), or no more than 150 ppm (such as from 1 ppm to 150 ppm), or no more than 100 ppm (such as from 1 ppm to 100 ppm), or no more than 50 ppm (such as from 0.1 ppm to 50 ppm), or no more than 30 ppm (such as from 0.1 ppm to 30 ppm), or no more than 20 ppm (such as from 0.1 ppm to 20 ppm), or no more than 10 ppm (such as from 0.1 ppm to 10 ppm), or no more than 5 ppm (such as from 0.1 ppm to 5 ppm), or no more than 1 ppm (such as from 0.1 ppm to 1 ppm).

[0062] Comestible Compositions

[0063] In certain aspects, the disclosure provides comestible compositions comprising a selected or identified compound, as described above, according to any of the embodiments set forth herein.

[0064] The comestible composition can include other ingredients. Non-limiting examples of these additional ingredients are set forth below.

[0065] Non-Animal Proteins

[0066] In certain embodiments, the comestible composition comprises one or more non-animal proteins. These non-animal proteins include, without limitation, plant proteins, algal proteins, Firmenich SA mycoproteins, or combinations thereof. In some embodiments, the non-animal protein is a plant protein. Non-limiting examples of such plant proteins include hemp protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, wheat protein, potato protein, lupine, rice protein, pea protein, soy protein, fava bean protein, mung bean protein, sunflower protein, red lentil protein, oat protein, or any combination thereof. In some embodiments, the plant protein is soy protein. In some embodiments, the plant protein is pea protein. These non-animal proteins, when present, can make up any suitable proportion of the ingestible composition. For example, in some embodiments, the other non-animal protein makes up from 1 percent by weight to 50 percent by weight, or from 1 percent by weight to 40 percent by weight, or from 1 percent by weight to 30 percent by weight, or from 1 percent by weight to 20 percent by weight, based on the total dry weight of the comestible composition.

[0067] Fibers

[0068] In some embodiments, the comestible composition includes one or more fibers. Such fibers are generally plant-derived and include both soluble and insoluble fibers.

[0069] As used herein, the term “soluble fiber” refers to polysaccharides characterized as being soluble by using the method of the Association of Official Analytical Chemists (AOAC) and as set forth in Prosky et al., J. Assoc. OFF. ANAL. CHEM., vol. 70(5), pp. 1017-1023 (1988). Any suitable soluble fibers can be used, including, but not limited to, fruit fiber (such as citrus fiber), grain fibers, psyllium husk fiber, natural soluble fibers and synthetic soluble fibers. Natural fibers include soluble corn fiber, maltodextrin, acacia, and hydrolyzed guar gum. Synthetic soluble fibers include polydextrose, modified food starch, and the like. Non-limiting examples of food-grade sources of soluble fiber include inulin, corn fiber, barley fiber, corn germ, ground oat hulls, milled corn bran, derivatives of the aleurone layer of wheat bran, flax flour, whole flaxseed bran, winter barley flake, ground course kilned oat groats, maize, pea fiber (e.g. Canadian yellow pea), Danish potatoes, konjac vegetable fiber (glucomannan), psyllium fiber from seed husks of planago ovate, psyllium husk, liquid agave fiber, rice bran, oat sprout fibers, amaranth sprout, lentil flour, grape seed fiber, apple, blueberry, cranberry, fig fibers, ciranda power, carob powder, milled prune fiber, mango fiber, apple fiber, orange, orange pulp, strawberry, carrageenan hydrocolloid, derivatives of eucheuma cottonnil seaweed, cottonseed, soya, kiwi, acacia gum fiber, bamboo, chia, potato, potato starch, pectin (carbohydrate) fiber, hydrolyzed guar gum, carrot, soy, soybean, chicory root, oat, wheat, tomato, polydextrose fiber, refined corn starch syrup, isomalto- oligosaccharide mixtures, soluble dextrin, mixtures of citrus bioflavonoids, cell-wall broken nutritional yeast, lipophilic fibers, plum juice, derivatives from larch trees, olygose fibers, derivatives from cane sugar, short-chain fructooligosaccharides, synthetic polymers of glucose, polydextrose, pectin, polanion compounds, cellulose fibers, cellulose fibers derived from hard wood plants and carboxymethyl cellulose. Firmenich SA

[0070] In some embodiments, the comestible composition can also include certain insoluble fibers, which can provide structure and texture to the ingestible composition. Any suitable insoluble fiber can be used. In some embodiments, the insoluble fiber is a plant-derived fiber. Non-limiting examples include nut fibers, grain fibers, rice fibers, seed fibers, oat fibers, pea fibers, potato fibers, berry fibers, soybean fibers, banana fibers, citrus fibers, apple fibers, and carrot fibers. In some embodiments, the insoluble fiber is pea fiber.

[0071] In some embodiments, the comestible composition comprises pea fiber, citrus fiber, potato fiber, psyllium fiber, acacia fiber, inulin, konjac fiber, or any combination thereof.

[0072] The fiber can make up any suitable proportion of the ingestible composition. For example, in some embodiments, the fiber makes up from 1% by weight to 50% by weight, or from 1 % by weight to 40% by weight, or from 1 % by weight to 30% by weight, or from 1 % by weight to 20% by weight, or from 3% by weight to 50% by weight, or from 3% by weight to 40% by weight, or from 3% by weight to 30% by weight, or from 3% by weight to 20% by weight, based on the total dry weight of the ingestible composition.

[0073] Flavorings, Extracts, and Flavor and Aroma Modifiers

[0074] In some embodiments, the comestible composition includes one or more flavorings, extracts, flavor modifiers, aroma modifiers, or any combination thereof. This is in addition to any flavorings or aroma compounds that may be encapsulated by the microparticles.

[0075] In some embodiments, the comestible compositions disclosed herein comprise a flavoring. In general, the flavoring improves the taste and flavor of the comestible composition or the resulting flavored product in which the ingestible composition is used. Such improvement includes reducing the bitterness of the ingestible composition or the resulting flavored product, reducing the perception of astringency of the ingestible composition or the resulting flavored product, reducing the perception of green taste notes (such as pea taste) of the ingestible composition or the resulting flavored product, reducing the perception of cereal notes of the ingestible composition or the resulting flavored product, improving the perception of creaminess of the ingestible composition or the resulting flavored product, improving the perception of fattiness of the ingestible composition or the resulting flavored product, improving the perception of sweetness of the ingestible composition or the resulting flavored product, improving the perception of savory taste (umami or kokumi) of the ingestible composition or the resulting flavored product, improving the mouthfeel or mouthcoating of the ingestible composition or the resulting flavored product, improving the perception of juiciness of the ingestible composition or the resulting flavored product, improving the perception of thickness of the ingestible composition or the resulting flavored product.

[0076] Any suitable flavoring can be used. In some embodiments, the flavoring comprises synthetic flavor oils and flavoring aromatics or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, or combinations thereof. Non-limiting examples of flavor Firmenich SA oils include spearmint oil, cinnamon oil, oil of Wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil. Non-limiting examples of other flavors include natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth. Other potential flavors include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, a oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a chamomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemary flavor, a bayleaf flavor, and a wasabi (Japanese horseradish) flavor; alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, a gin flavor, and a liqueur flavor; floral flavors; and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor, and a tomato flavor. These flavoring agents may be used in liquid or solid form and may be used individually or in admixture. In the context of dairy or dairy analog products, the most commonly used flavor agents are agents that impart flavors such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha, coffee, tea, chai, cinnamon, caramel, cream, brown sugar, toffee, pecan, butter pecan, toffee, Irish creme, white chocolate, raspberry, pumpkin pie spice, peppermint, or any combination thereof.

[0077] In some embodiments, the flavoring is a flavoring that provides a meat or savory tonality, including flavorings or tonalities of beef, lamb, bison, smoke, pork, bacon, ham, sausage, chicken, turkey, goose, duck, mushroom, celery, tomato, onion, garlic, carrot, leek, fish, shellfish, soy, miso, and the like. In some further embodiments, the flavoring comprises one or more lactones, which impart a creamy flavor to the ingestible composition.

[0078] In some embodiments, the flavoring comprises a yeast extract, such as a yeast lysate. Such extracts can be obtained from any suitable yeast strain, where such extracts are suitable for human consumption. Non-limiting examples of such yeasts include: yeasts of the genus Saccharomyces, such as Saccharomyces cerevisiae or Saccharomyces pastorianus', yeasts of the genus Candida, such as Candida utilis, yeasts of the genus Kluyveromyces, such as Firmenich SA

[0079] Kluyveromyces lactis or Kluyveromyces marxianus yeasts of the genus Pichia such as Pichia pastoris', yeasts of the genus Debaryomyces such as Debaryomyces hansenir, and yeasts of the genus Zygosaccharomyces such as Zygosaccharomyces mellis. In some embodiments, the yeast is a yeast collected after brewing beer, sake, or the like. In some embodiments, the yeast is a yeast subjected to drying treatment (dried yeast) after collection.

[0080] Such extracts can be produced by any suitable means. In general, yeast extracts or lysates are made by extracting the contents of the yeast cells from the cell wall material. In many instances, the digestive enzymes in the cells (or additional enzymes added to the composition) break down the proteins and polynucleotides in the yeast to amino acids, oligopeptides (for example, from 2 to 10 peptides), nucleotides, oligonucleotides (from 2 to 10 nucleotides), and mixtures thereof. A yeast lysate can be prepared by lysing a yeast. For example, in some embodiments, the yeast after culture is crushed or lysed by an enzymatic decomposition method, a self-digestion method, an alkaline extraction method, a hot water extraction method, an acid decomposition method, an ultrasonic crushing method, crushing with a homogenizer, a freezing-thawing method, or the like (two or more thereof may be used in combination), whereby a yeast lysate is obtained. Yeast may be cultured by a conventional method. In some embodiments, the yeast after culture is heat-treated and then treated with a lytic enzyme to obtain an enzyme lysate. The conditions for the heat treatment are, for example, 80 °C to 90 °C for 5 minutes to 30 minutes. As the lytic enzyme used for the enzymatic decomposition method, various enzymes can be used as long as they can lyse the cell wall of yeast. The reaction conditions may be set so as to be optimum or suitable for the lytic enzyme(s) to be used, and specific examples thereof can include a temperature of 50 °C to 60 °C, and a pH of 7.0 to 8.0. The reaction time is also not particularly limited, and can be, for example, 3 hours to 5 hours.

[0081] Compositions comprising yeast lysate can be obtained from a variety of commercial sources. For example, in some embodiments, the yeast lysate is provides by the flavoring additive sold under the name MODUMAX (DSM Food Specialties BV, Delft, Netherlands).

[0082] The flavoring also includes, in certain embodiments, one or more additional flavormodifying compounds, such as compounds that enhance sweetness (e.g., phloretin, naringenin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami, compounds that enhance kokumi, compounds that reduce sourness or licorice taste, compounds that enhance saltiness, compounds that enhance a cooling effect, compounds that enhance mouthfeel, or any combinations of the foregoing.

[0083] In some embodiments, the ingestible composition comprises a sweetener. The sweetener can be present in any suitable concentration, depending on factors such as the sweetener’s potency as a sweetener, its solubility, and the like. Firmenich SA

[0084] In general, the ingestible compositions disclosed herein can include any suitable sweeteners or combination of sweeteners. In some embodiments, the sweetener is a common saccharide sweeteners, such as sucrose, fructose, glucose, and sweetener compositions comprising natural sugars, such as corn syrup (including high fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable sources. In some embodiments, the sweetener is sucrose, fructose, or a combination thereof. In some embodiments, the sweetener is sucrose. In some other embodiments, the sweetener is selected from rare natural sugars including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinose, D-turanose, and D-leucrose. In some embodiments, the sweetener is selected from semi-synthetic “sugar alcohol” sweeteners such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin, and the like. In some embodiments, the sweetener is selected from artificial sweeteners such as aspartame, saccharin, acesulfame-K, cyclamate, sucralose, and alitame. In some embodiments, the sweetener is selected from the group consisting of cyclamic acid, mogroside, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), stevioside, rebaudioside A, other sweet Stevia-based glycosides, chemically modified steviol glycosides (such as glucosylated steviol glycosides), mogrosides, chemically modified mogrosides (such as glucosylated mogrosides), carrelame and other guanidine-based sweeteners. In some embodiments, the additional sweetener is a combination of two or more of the sweeteners set forth in this paragraph. In some embodiments, the sweetener may combinations of two, three, four or five sweeteners as disclosed herein. In some embodiments, the additional sweetener is a sugar. In some embodiments, the additional sweetener is a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the additional sweetener is a sugar. In some embodiments, the sugar is cane sugar. In some embodiments, the sugar is beet sugar. In some embodiments, the sugar may be sucrose, fructose, glucose or combinations thereof. In some embodiments, the sugar is sucrose. In some embodiments, the sugar is a combination of fructose and glucose.

[0085] In some embodiments, the sweeteners can also include, for example, sweetener compositions comprising one or more natural or synthetic carbohydrate, such as corn syrup, high fructose corn syrup, high maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), or other syrups or sweetener concentrates derived from natural fruit and vegetable sources, or semi-synthetic “sugar alcohol” sweeteners such as polyols. Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomalto-oligosaccharides, Firmenich SA reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, and the like, and sugar alcohols or any other carbohydrates or combinations thereof capable of being reduced which do not adversely affect taste.

[0086] The sweetener may be a natural or synthetic sweetener that includes, but is not limited to, agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugars, coconut syrup, date sugar, fructans (also referred to as inulin fiber, fructo-oligosaccharides, or oligo-fructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other sweet stevia-based glycosides, stevioside, stevioside extracts, honey, Jerusalem artichoke syrup, licorice root, luo han guo (fruit, powder, or extracts), lucuma (fruit, powder, or extracts), maple sap (including, for example, sap extracted from Acer saccharum, Acer nigrum, Acer rubrum, Acer saccharinum, Acer platanoides, Acer negundo, Acer macrophyll urn, Acer grandidentatum, Acerglabrum, Acer mono), maple syrup, maple sugar, walnut sap (including, for example, sap extracted from Juglans cinerea, Juglans nigra, Juglans ailatifolia, Juglans regia), birch sap (including, for example, sap extracted from Betula papyrifera, Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia, Betula pendula), sycamore sap (such as, for example, sap extracted from Platanus occidentalis), ironwood sap (such as, for example, sap extracted from Ostrya virginiana), mascobado, molasses (such as, for example, blackstrap molasses), molasses sugar, monatin, monellin, cane sugar (also referred to as natural sugar, unrefined cane sugar, or sucrose), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also referred to as tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar, crystalline juice crystals, caramel, carbitol, carob syrup, castor sugar, hydrogenated starch hydrolates, hydrolyzed can juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arrope, syrup, P-4000, acesulfame potassium (also referred to as acesulfame K or ace-K), alitame (also referred to as aclame), advantame, aspartame, baiyunoside, neotame, benzamide derivatives, bernadame, canderel, carrelame and other guanidine-based sweeteners, vegetable fiber, corn sugar, coupling sugars, curculin, cyclamates, cyclocarioside I, demerara, dextran, dextrin, diastatic malt, dulcin, sucrol, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucin, gluconic acid, glucono-lactone, glucosamine, glucoronic acid, glycerol, glycine, glycyphill in , glycyrrhizin, glycyrrhetic acid monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, gynostemma, hernandulcin, isomerized liquid sugars, jallab, chicory root dietary fiber, kynurenine derivatives (including N'- formyl-kynurenine, N'-acetyl-kynurenine, 6-chloro-kynurenine), galactitol, litesse, ligicane, Firmenich SA lycasin, lugduname, guanidine, falernum, mabinlin I, mabinlin II, maltol, maltisorb, maltodextrin, maltotriol, mannosamine, miraculin, mizuame, mogrosides (including, for example, mogroside IV, mogroside V, and neomogroside), mukurozioside, nano sugar, naringin dihydrochalcone, neohesperidine dihydrochalcone, nib sugar, nigero-oligosaccharide, norbu, orgeat syrup, osladin, pekmez, pentadin, periandrin I, perillaldehyde, perillartine, petphyllum, phenylalanine, phlomisoside I, phlorodizin, phyllodulcin, polyglycitol syrups, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refiners syrup, rub syrup, rubusoside, selligueain A, shugr, siamenoside I, siraitia grosvenorii, soybean oligosaccharide, Splenda, SRI oxime V, steviol glycoside, steviolbioside, stevioside, strogins 1, 2, and 4, sucronic acid, sucrononate, sugar, suosan, phloridzin, superaspartame, tetrasaccharide, threitol, treacle, trilobtain, tryptophan and derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, volemitol, birch syrup, aspartame-acesulfame, assugrin, and combinations or blends of any two or more thereof.

[0087] In still other embodiments, the sweetener can be a chemically or enzymatically modified natural high potency sweetener. Modified natural high potency sweeteners include glycosylated natural high potency sweetener such as glucosyl-, galactosyl-, or fructosyl- derivatives containing 1-50 glycosidic residues. Glycosylated natural high potency sweeteners may be prepared by enzymatic transglycosylation reaction catalyzed by various enzymes possessing transglycosylating activity. In some embodiments, the modified sweetener can be substituted or unsubstituted.

[0088] In some embodiments, the flavoring comprises one or more sweetness enhancing compounds. Such sweetness enhancing compounds include, but are not limited to, naturally derived compounds, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4’- O’glucoside, neohesperitin dihydrochalcone, brazzein, hesperidin, phyllodulcin, naringenin, naringin, phloretin, glucosylated steviol glycosides, (2R,3R)-3-acetoxy-5,7,4’-trihydroxy- flavanone, (2R,3R)-3-acetoxy-5,7,3’-trihydroxy-4’-methoxyflavanone, rubusosides, eriodictyol, homoeriodictyol, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,541,421; 8,815,956; 9,834,544; 8,592,592; 8,877,922; 9,000,054; and 9,000,051, as well as U.S. Patent Application Publication No. 2017 / 0119032. As used herein, the term “glucosylated steviol glycoside” refers to the product of enzymatically glucosylating natural steviol glycoside compounds. The glucosylation generally occurs through a glycosidic bond, such as an a-1 ,2 bond, an a-1 ,4 bond, an a-1 ,6 bond, a p-1 ,2 bond, a p-1 ,4 bond, a p-1 ,6 bond, and so forth. In some embodiments of any of the preceding embodiments, the comestible composition comprises 3-((4-amino-2,2-dioxo-1 / 7-benzo[c][1 ,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl- / \ / -propyl- propanamide or / V-(1-((4-amino-2,2-dioxo-1 / 7-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2-methyl- propan-2-yl)isonicotinamide. Firmenich SA

[0089] In some further embodiments, the flavoring comprises one or more umami enhancing compounds. Such umami enhancing compounds include, but are not limited to, naturally derived compounds, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,735,081; 8,124,121 ; and 8,968,708, or in PCT Publication Nos. WO 2021 / 063942, WO 2022 / 231918, and WO 2022 / 231908. In some embodiments, the umami-enhancing compound is (2R,4R)-1 ,2,4-trihydroxy-heptadec-16-ene, (2R,4R)-1,2,4-trihydroxyheptadec-16-yne, or a mixture thereof. In some embodiments, the umami-enhancing compound is (3R,5S)-1-(4-hydroxy-3-methoxyphenyl)decane-3,5-diol diacetate. In some embodiments, the umami-enhancing compound is / \ / -(heptan-4-yl)-benzo[c(][1 ,3]dioxole-5-carboxamide.

[0090] In some embodiments, the ingestible composition comprises one or more compounds commonly used in savory products. Such flavorings include glutamates (such as MSG), arginates, avocadene, avocadyne, a purine ribonucleitide (such as inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine), a yeast extract (as noted above), a fermented food product, cheese, garlic or extracts thereof, a gamma-glutamyl- containing polypeptide, a gamma-glutamyl-containing oligopeptide (such as gamma-glutamyl- containing tripeptides); an flavor- modifying composition (such as a cinnamic acid amide or a derivative thereof), a nucleotide, an oligonucleotide, a plant extract, a food extract, or any combinations thereof.

[0091] In some further embodiments, the flavoring comprises one or more cooling enhancing compounds. Such cooling enhancing compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 9,394,287 and 10,421 ,727.

[0092] In some further embodiments, the flavoring comprises one or more bitterness blocking compounds. Such bitterness blocking compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,076,491 ; 8,445,692; and 9,247,759, or in PCT Publication No. WO 2020 / 033669. In some embodiments, the bitterness blocking compound is 3-(1-((3,5-dimethylisoxazol-4-yl)-methyl)-1 / 7-pyrazol-4-yl)-1-(3-hydroxybenzyl)-imidazolidine- 2, 4-dione.

[0093] In some further embodiments, the flavoring comprises one or more sour taste modulating compounds.

[0094] In some further embodiments, the flavoring comprises one or more mouthfeel modifying or mouthfeel enhancing compounds. Such mouthfeel modifying compounds include, but are not limited to, polymethoxylated flavones, tannins, cellulosic materials, bamboo powder, and the like.

[0095] In some further embodiments, the flavoring comprises one or more flavor masking compounds. Such flavor masking compounds include, but are not limited to, cellulosic Firmenich SA materials, materials extracted from fungus, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like.

[0096] In some embodiments, the flavor- modifying compounds described above are included to improve other tastants that may be present in the comestible composition itself, or that may be included within the flavored products that employ such compositions. Such tastants include sweeteners, umami tastants, kokumi tastants, bitter tastants, sour tastants, and the like.

[0097] In some embodiments, the ingestible comprises one or more metal salts or metal complexes, such as iron salts or iron complexes. Such compounds can include any comestible metal salt or complex, such as salts or complexes of calcium, magnesium, sodium, potassium, iron, cobalt, copper, zinc, manganese, molybdenum, and selenium. In some embodiments, the iron compound is an iron salt or an iron complex. In some particular embodiments, the metal compound is a ferrous (Fe2+) salt or a ferrous (Fe2+) complex. In some embodiments, the metal compound is a ferrous (Fe2+) salt, such as ferrous sulfate, ferrous lactate, ferrous fumarate, ferrous gluconate, ferrous succinate, ferrous chloride, ferrous oxalate, ferrous nitrate, ferrous citrate, ferrous ascorbate, ferric citrate, ferric phosphate, or any combination thereof. In some other embodiments, the metal compound is a ferric (Fe3+) salt or a ferric (Fe3+) complex, such as ferric pyrophosphate. In some embodiments, the iron compound is ferrous lactate, ferrous sulfate, or any combination thereof.

[0098] In some embodiments, the iron compound is a heme-containing protein. As used herein, the term “heme containing protein” includes any polypeptide covalently or noncovalently bound to a heme moiety. In some embodiments, the heme-containing polypeptide is a globin and can include a globin fold, which comprises a series of seven to nine alpha helices. Globin type proteins can be of any class (for example, class I, class II, or class III), and in some embodiments, can transport or store oxygen. For example, a heme-containing protein can be a non-symbiotic type of hemoglobin or a leghemoglobin. A heme-containing polypeptide can be a monomer, such as a single polypeptide chain, or can be a dimer, a trimer, tetramer, and / or higher order oligomer. The lifetime of the oxygenated Fe2+state of a heme-containing protein can be similar to that of myoglobin or can exceed it by 10%, or 20%, or 30%>, or 40%, or 50%, or even 100%. or more under conditions in which the heme-protein-containing consumable is manufactured, stored, handled or prepared for consumption.

[0099] Non-limiting examples of heme-containing proteins include an androglobin, a cytoglobin, a globin E, a globin X, a globin Y, a hemoglobin, a myoglobin, an erythrocruorin, a beta hemoglobin, an alpha hemoglobin, a protoglobin, a cyanoglobin, a cytoglobin, a histoglobin, a neuroglobins, a chlorocruorin, a truncated hemoglobin (e.g., HbN or HbO), a truncated 2 / 2 globin, a hemoglobin 3 (e.g., Glb3), a cytochrome, or a peroxidase.

[0100] Heme-containing proteins that can be used in the comestible compositions described herein and can be from mammals (for example, farm animals such as cows, goats, sheep, pigs, Firmenich SA ox, or rabbits), birds, plants, algae, fungi (for example, yeast or filamentous fungi), ciliates, or bacteria. For example, a heme-containing protein can be from a mammal such as a farm animal (e.g., a cow, goat, sheep, pig, fish, ox, or rabbit) or a bird such as a turkey or chicken. Heme-containing proteins can be from a plant such as Nicotiana tabacum or Nicotiana sylvestris (tobacco); Zea mays (corn), Arabidopsis thaliana, a legume such as Glycine max (soybean), Cicerarietinum (garbanzo or chick pea), Pisum sativum (pea) varieties such as garden peas or sugar snap peas, Phaseolus vulgaris varieties of common beans such as green beans, black beans, navy beans, northern beans, or pinto beans, Vigna unguiculata varieties (cow peas), Vigna radiata (mung beans), Lupinus albus (lupin), or Medicago sativa (alfalfa); Brassica napus (canola), Triticum sps. (wheat, including wheat berries, and spelt); Gossypium hirsutum (cotton); Oryza sativa (rice); Zizania sps. (wild rice); Helianthus annuus (sunflower); Beta vulgaris (sugarbeet); Pennisetum glaucum (pearl millet); Chenopodium sp. (quinoa); Sesamum sp. (sesame); Linum usitatissimum (flax); or Hordeum vulgare (barley). Hemecontaining proteins can be isolated from fungi such as Saccharomyces cerevisiae, Pichia pastoris, Magnaporthe oryzae, Fusarium graminearum, Aspergillus oryzae, Trichoderma reesei, Myceliopthera thermophile, Kluyveramyces lactis, or Fusarium oxysporum. Heme-containing proteins can be isolated from bacteria such as Escherichia coli, Bacillus subtilis, Bacillus licheniformis, Bacillus megaterium, Synechocistis sp. , Aquifex aeolicus, Methylacidiphilum infernorum, or thermophilic bacteria such as Thermophilus spp. The sequences and structure of numerous heme-containing proteins are known. See, for example, Reedy, et al, Nucleic Acids Research, 2008, Vol. 36, Database issue D307-D313 and the Heme Protein Database available on the world wide web at http: / / hemeprotein.info / heme.php.

[0101] In some embodiments, a non-symbiotic hemoglobin can be from any plant. In some embodiments, a non-symbiotic hemoglobin can be from a plant selected from the group consisting of soybean, sprouted soybean, alfalfa, golden flax, black bean, black eyed pea, northern bean, tobacco, pea, garbanzo, moong bean, cowpeas, pinto beans, pod peas, quinoa, sesame, sunflower, wheat berries, spelt, barley, wild rice, and rice.

[0102] In some embodiments, the heme-containing protein is a leghemoglobin, such as a soy, pea, or cowpea leghemoglobin.

[0103] Heme-containing or other proteins also can be recombinantly produced using polypeptide expression techniques (e.g., heterologous expression techniques using bacterial cells, insect cells, fungal cells such as yeast, plant cells such as tobacco, soybean, or Arabidopsis, or mammalian cells). For example, leghemoglobin can be recombinantly produced in E. coli or Pichia pastoris. In some cases, standard polypeptide synthesis techniques (such as liquid-phase polypeptide synthesis techniques or solid-phase polypeptide synthesis techniques) can be used to produce heme-containing proteins synthetically. In some Firmenich SA cases, in vitro transcription-translation techniques can be used to produce heme-containing proteins.

[0104] The heme-containing proteins or iron salts can be used at any suitable concentration. Examples are set forth in PCT Publication No. WO 2015 / 153666, which is incorporated herein by reference.

[0105] The iron compound can make up any suitable weight of the ingestible particle. In some embodiments, the iron compound makes up from 0.1 percent by weight to 10 percent by weight, or from 0.2 percent by weight to 5 percent by weight, or from 0.5 percent by weight to 3 percent by weight, of the ingestible composition, based on the total dry weight of the ingestible composition.

[0106] Other Additives

[0107] In some embodiments, the ingestible composition comprises various other additives, such as emulsifiers, bulking agents, thickeners, and the like.

[0108] For example, in some embodiments, the ingestible composition comprises an emulsifier. Any suitable emulsifier can be used. For example, in some non-limiting embodiments, the emulsifier comprises lecithin, monoglycerides, diglycerides, polysorbates, vegetable oils, and the like. In some embodiments, the emulsifier comprises lecithin. Other examples of emulsifiers can be found in MCCUTCHEON'S EMULSIFIERS & DETERGENTS OR THE INDUSTRIAL SURFACTANTS HANDBOOK. The emulsifier can be present in any suitable concentration, which can be adjusted so as to form a stable emulsion of the other components in the comestible composition, for example, when incorporated into a flavored product.

[0109] In some instances, it may be desirable to include additives that assist in adjusting the viscosity of the ingestible composition (for example, when the ingestible composition is introduced into water or includes water). Various salts and acids can be used to carry out such adjustments. In some embodiments, the comestible composition or the resulting flavored product comprises one or more salts. Non-limiting examples of suitable salts include magnesium sulfate, sodium chloride, sodium sulfate, calcium chloride, calcium sulfate, potassium sulfate, potassium chloride, potassium sorbate, potassium phosphate, potassium monophosphate, zinc chloride, zinc sulfate, or any mixtures thereof. In some embodiments, the comestible composition or the resulting flavored product also comprises one or more acids, which may be used alone or in combination with the aforementioned salts. Non-limiting examples of suitable acids include citric acid, lactic acid, acetic acid, tartaric acid, succinic acid, ascorbic acid, maleic acid, phosphoric acid, monopotassium phosphate, gluconic acid, glucono-lactone, glucoronic acid, glycyrrhetic acid, folic acid, pantothenic acid or mixtures thereof. Firmenich SA

[0110] The ingestible compositions can, in certain embodiments, comprise any additional ingredients or combination of ingredients as are commonly used in food and beverage products, including, but not limited to: acids, including, for example citric acid, phosphoric acid, ascorbic acid, sodium acid sulfate, lactic acid, or tartaric acid; bitter ingredients, including, for example caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi); coloring agents, including, for example caramel color, Red #40, Yellow #5, Yellow #6, Blue #1 , Red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, turmeric curcumin, or titanium dioxide; preservatives, including, for example sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfate, sorbic acid, or benzoic acid; antioxidants including, for example ascorbic acid, calcium disodium EDTA, alpha tocopherols, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; vitamins or functional ingredients including, for example resveratrol, Co-Q10, omega 3 fatty acids, theanine, choline chloride (citocoline), fibersol, inulin (chicory root), taurine, panax ginseng extract, guanana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D- glucoronolactone, inositol, bioflavonoids, Echinacea, ginko biloba, yerba mate, flax seed oil, garcinia cambogia rind extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyrodixine HCI (vitamin B6), cyanoobalamin (vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, cupric sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulphate; clouding agents, including, for example ester gun, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); buffers, including, for example sodium citrate, potassium citrate, or salt; propylene glycol, ethyl alcohol, glycerine, gum Arabic (gum acacia), modified corn starch, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or starches and stabilizers, including, for example, polysorbate 60, polysorbate 80, medium chain triglycerides, and the like. Firmenich SA

[0111] In some embodiments, component (a) can further comprise galact-oligosaccharides, fructo-oligosaccharides, acacia fiber, soluble pea fiber, soluble wheat fiber, arabinoxylan, isomalto-oligosaccharides, xylo-oligosaccharides, and the like.

[0112] The comestible composition can contain any of a number of ingredients, such as ingredients typically included in meat analogue products.

[0113] For example, in some embodiments, the comestible composition comprises a flavored water-in-oil emulsion according to any of the embodiments set forth in PCT Publication No. WO 2020 / 260628, which is hereby incorporated by reference.

[0114] In some embodiments, the comestible composition comprises encapsulated flavor compositions according to any of the embodiments set forth in PCT Publication No. WO 2021 / 104846, which is hereby incorporated by reference.

[0115] In some embodiments, the ingestible composition further comprises a carrier and, optionally, at least one adjuvant. The term “carrier” denotes a usually inactive accessory substance, such as solvents, binders, bulking agents, or other inert medium, which is used in combination with the present compound and one or more optional adjuvants to form the formulation. For example, water or starch can be a carrier for a flavored product. In some embodiments, the carrier is the same as the diluting medium for reconstituting the flavored product; and in other embodiments, the carrier is different from the diluting medium. The term “carrier” as used herein includes, but is not limited to, comestibly acceptable carrier.

[0116] The term “adjuvant” denotes an additive which supplements, stabilizes, maintains, or enhances the intended function or effectiveness of the active ingredient, such as the compound of the present disclosure. In one embodiment, the at least one adjuvant comprises one or more flavoring agents. The flavoring agent may be of any flavor known to one skilled in the art or consumers, such as the flavor of chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof. In another embodiment, the at least one adjuvant comprises one or more ingredients selected from the group consisting of a emulsifier, a stabilizer, an antimicrobial preservative, an antioxidant, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Pat. No. 6,468,576, the content of which is hereby incorporated by reference in its entirety for all purposes.

[0117] The ingestible composition may further comprise a freezing point depressant, nucleating agent, or both as the at least one adjuvant. The freezing point depressant is an ingestibly acceptable compound or agent which can depress the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than the liquid or solvent without the freezing point depressant. In addition to depress the onset freezing point, the freezing point depressant may Firmenich SA also lower the water activity of the flavored product. The examples of the freezing point depressant include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyol, e.g., glycerol, and combinations thereof. The nucleating agent denotes an ingestibly acceptable compound or agent which is able to facilitate nucleation. The presence of nucleating agent in the flavored product can improve the mouthfeel of the frozen Blushes of a frozen slush and to help maintain the physical properties and performance of the slush at freezing temperatures by increasing the number of desirable ice crystallization centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0118] In some embodiments, the ingestible composition is formulated to have a low water activity for extended shelf life. Water activity is the ratio of the vapor pressure of water in a formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the ingestible composition has a water activity of less than about 0.85. In another embodiment, the ingestible composition has a water activity of less than about 0.80. In another embodiment, the ingestible composition has a water activity of less than about 0.75.

[0119] Flavored Products

[0120] In certain aspects, the disclosure provides a flavored product, which comprises the comestible composition according to any of the embodiments set forth above. In some embodiments, the flavored product is a food product, such as a meat or dairy analogue product, for example, a non-animal-based ground beef replica. In some other embodiments, the flavored product is an animal feed product, such as pet food product. In such flavored products, the comestible composition can, in some embodiments, be used in combination with animal-based products to reduce the degree of animal fats or animal products in the comestible product. In other embodiments, the flavored products contain no animal-based products, such that the comestible composition is used to make an analogue or a replica of a meat product, such as a ground beef patty.

[0121] In embodiments where the flavored product is a beverage, the beverage may be selected from the group consisting of enhanced sparkling beverages, colas, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger-ales, root beers, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks, coconut waters, tea type drinks, coffees, cocoa drinks, beverages containing milk components, beverages containing cereal extracts and smoothies. In some embodiments, the beverage may be a soft drink. Firmenich SA

[0122] In certain embodiments of any aspects and embodiments set forth herein that refer to a flavored product, the flavored product is a non-naturally-occurring product, such as a packaged food or beverage product.

[0123] Further non-limiting examples of food and beverage products or formulations include sweet coatings, frostings, or glazes for such products or any entity included in the Soup category, the Dried Processed Food category, the Beverage category, the Ready Meal category, the Canned or Preserved Food category, the Frozen Processed Food category, the Chilled Processed Food category, the Snack Food category, the Baked Goods category, the Confectionery category, the Dairy Product category, the Ice Cream category, the Meal Replacement category, the Pasta and Noodle category, and the Sauces, Dressings, Condiments category, the Baby Food category, and / or the Spreads category.

[0124] In general, the Soup category refers to canned / preserved, dehydrated, instant, chilled, UHT and frozen soup. For the purpose of this definition soup(s) means a food prepared from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid which may include visible pieces of some or all of these ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-serve, semi-condensed or condensed and may be served hot or cold, as a first course or as the main course of a meal or as a between meal snack (sipped like a beverage). Soup may be used as an ingredient for preparing other meal components and may range from broths (consomme) to sauces (cream or cheese-based soups).

[0125] The Dehydrated and Culinary Food Category usually means: (i) Cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); (ii) Meal solutions products such as: dehydrated and freeze dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of ready-made dishes, meals and single serve entrees including pasta, potato and rice dishes; and (iii) Meal embellishment products such as: condiments, marinades, salad dressings, salad toppings, dips, breading, batter mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including recipe mixes for salad, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or frozen.

[0126] The Beverage category usually means beverages, beverage mixes and concentrates, including but not limited to, carbonated and non-carbonated beverages, alcoholic and nonalcoholic beverages, ready to drink beverages, liquid concentrate formulations for preparing beverages such as sodas, and dry powdered beverage precursor mixes. The Beverage category also includes the alcoholic drinks, the soft drinks, sports drinks, isotonic beverages, Firmenich SA and hot drinks. The alcoholic drinks include, but are not limited to beer, cider / perry, FABs, wine, and spirits. The soft drinks include, but are not limited to carbonates, such as colas and noncola carbonates; fruit juice, such as juice, nectars, juice drinks and fruit flavored drinks; bottled water, which includes sparkling water, spring water and purified / table water; functional drinks, which can be carbonated or still and include sport, energy or elixir drinks; concentrates, such as liquid and powder concentrates in ready to drink measure. The drinks, either hot or cold, include, but are not limited to coffee or ice coffee, such as fresh, instant, and combined coffee; tea or ice tea, such as black, green, white, oolong, and flavored tea; and other drinks including flavor-, malt- or plant-based powders, granules, blocks or tablets mixed with milk or water.

[0127] The Snack Food category generally refers to any food that can be a light informal meal including, but not limited to Sweet and savory snacks and snack bars. Examples of snack food include, but are not limited to fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts and other sweet and savory snacks. Examples of snack bars include, but are not limited to granola / muesli bars, breakfast bars, energy bars, fruit bars and other snack bars.

[0128] The Baked Goods category generally refers to any edible product the process of preparing which involves exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to bread, buns, cookies, muffins, cereal, toaster pastries, pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cake, any baked foods, and any combination thereof.

[0129] The Ice Cream category generally refers to frozen dessert containing cream and sugar and flavoring. Examples of ice cream include, but are not limited to: impulse ice cream; take- home ice cream; frozen yoghurt and artisanal ice cream; soy, oat, bean (e.g., red bean and mung bean), and rice-based ice creams.

[0130] The Confectionery category generally refers to edible product that is sweet to the taste. Examples of confectionery include, but are not limited to candies, gelatins, chocolate confectionery, sugar confectionery, gum, and the likes and any combination products.

[0131] The Meal Replacement category generally refers to any food intended to replace the normal meals, particularly for people having health or fitness concerns. Examples of meal replacement include, but are not limited to slimming products and convalescence products.

[0132] The Ready Meal category generally refers to any food that can be served as meal without extensive preparation or processing. The ready meal includes products that have had recipe “skills” added to them by the manufacturer, resulting in a high degree of readiness, completion and convenience. Examples of ready meal include, but are not limited to canned / preserved, frozen, dried, chilled ready meals; dinner mixes; frozen pizza; chilled pizza; and prepared salads. Firmenich SA

[0133] The Pasta and Noodle category includes any pastas and / or noodles including, but not limited to canned, dried and chilled / fresh pasta; and plain, instant, chilled, frozen and snack noodles.

[0134] The Canned / Preserved Food category includes, but is not limited to canned / preserved meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruit, ready meals, soup, pasta, and other canned / preserved foods.

[0135] The Frozen Processed Food category includes, but is not limited to frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soup, noodles, and other frozen food.

[0136] The Dried Processed Food category includes, but is not limited to rice, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, and instant noodles. The Chill Processed Food category includes, but is not limited to chilled processed meats, processed fish / seafood products, lunch kits, fresh cut fruits, ready meals, pizza, prepared salads, soup, fresh pasta and noodles.

[0137] The Sauces, Dressings and Condiments category includes, but is not limited to tomato pastes and purees, bouillon / stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy based sauces, pasta sauces, wet / cooking sauces, dry sauces / powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickled products, and other sauces, dressings and condiments.

[0138] The Baby Food category includes, but is not limited to milk- or soybean-based formula; and prepared, dried and other baby food.

[0139] The Spreads category includes, but is not limited to jams and preserves, honey, chocolate spreads, nut based spreads, and yeast based spreads.

[0140] The Dairy Product category generally refers to edible product produced from mammal's milk. Examples of dairy product include, but are not limited to drinking milk products, cheese, yoghurt and sour milk drinks, and other dairy products.

[0141] Additional examples for flavored products, particularly food and beverage products or formulations, are provided as follows. Exemplary ingestible compositions include one or more confectioneries, chocolate confectionery, tablets, countlines, bagged selflines / softlines, boxed assortments, standard boxed assortments, twist wrapped miniatures, seasonal chocolate, chocolate with toys, alfajores, other chocolate confectionery, mints, standard mints, power mints, boiled sweets, pastilles, gums, jellies and chews, toffees, caramels and nougat, medicated confectionery, lollipops, liquorice, other sugar confectionery, bread, packaged / industrial bread, unpackaged / artisanal bread, pastries, cakes, packaged / industrial cakes, unpackaged / artisanal cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, rte cereals, family Firmenich SA breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single portion dairy ice cream, single portion water ice cream, multipack dairy ice cream, multi-pack water ice cream, take-home ice cream, take-home dairy ice cream, ice cream desserts, bulk ice cream, take-home water ice cream, frozen yoghurt, artisanal ice cream, dairy products, milk, fresh / pasteurized milk, full fat fresh / pasteurized milk, semi skimmed fresh / pasteurized milk, long-life / uht milk, full fat long I ife / uht milk, semi skimmed long life / uht milk, fat-free long life / uht milk, goat milk, condensed / evaporated milk, plain condensed / evaporated milk, flavored, functional and other condensed milk, flavored milk drinks, dairy only flavored milk drinks, flavored milk drinks with fruit juice, soy milk, sour milk drinks, fermented dairy drinks, coffee Whiteners, powder milk, flavored powder milk drinks, cream, cheese, processed cheese, spreadable processed cheese, unspreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yoghurt, plain / natural yoghurt, flavored yoghurt, fruited yoghurt, probiotic yoghurt, drinking yoghurt, regular drinking yoghurt, probiotic drinking yoghurt, chilled and shelf-stable desserts, dairy-based desserts, soy-based desserts, chilled snacks, fromage frais and quark, plain fromage frais and quark, flavored fromage frais and quark, savory fromage frais and quark, sweet and savory snacks, fruit snacks, chips / crisps, extruded snacks, torti lla / corn chips, popcorn, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, slimming products, convalescence drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, chilled ready meals, dinner mixes, frozen pizza, chilled pizza, soup, canned soup, dehydrated soup, instant soup, chilled soup, hot soup, frozen soup, pasta, canned pasta, dried pasta, chilled / fresh pasta, noodles, plain noodles, instant noodles, cups / bowl instant noodles, pouch instant noodles, chilled noodles, snack noodles, canned food, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready meals, canned soup, canned pasta, other canned foods, frozen food, frozen processed red meat, frozen processed poultry, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven baked potato chips, other oven baked potato products, non-oven frozen potatoes, frozen bakery products, frozen desserts, frozen ready meals, frozen pizza, frozen soup, frozen noodles, other frozen food, dried food, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, instant noodles, cups / bowl instant noodles, pouch instant noodles, chilled food, chilled processed meats, chilled fish / seafood products, chilled processed fish, chilled coated fish, chilled smoked fish, chilled lunch kit, chilled ready meals, chilled pizza, chilled soup, chilled / fresh pasta, chilled noodles, oils and fats, olive oil, vegetable and seed oil, cooking fats, butter, margarine, spreadable oils and fats, functional spreadable oils and fats, sauces, dressings and condiments, tomato pastes and purees, bouillon / stock Firmenich SA cubes, stock cubes, gravy granules, liquid stocks and fonds, herbs and spices, fermented sauces, soy based sauces, pasta sauces, wet sauces, dry sauces / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low fat salad dressings, vinaigrettes, dips, pickled products, other sauces, dressings and condiments, baby food, milk formula, standard milk formula, follow-on milk formula, toddler milk formula, hypoallergenic milk formula, prepared baby food, dried baby food, other baby food, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads. Exemplary ingestible compositions also include confectioneries, bakery products, ice creams, dairy products, sweet and savory snacks, snack bars, meal replacement products, ready meals, soups, pastas, noodles, canned foods, frozen foods, dried foods, chilled foods, oils and fats, baby foods, or spreads or a mixture thereof. Exemplary ingestible compositions also include breakfast cereals, sweet beverages or solid or liquid concentrate compositions for preparing beverages, ideally so as to enable the reduction in concentration of previously known saccharide sweeteners, or artificial sweeteners.

[0142] Some embodiments provide a chewable composition that may or may not be intended to be swallowed. In some embodiments, the chewable composition may be gum, chewing gum, sugarized gum, sugar-free gum, functional gum, bubble gum including compounds as disclosed and described herein, individually or in combination.

[0143] Non-Animal Protein Materials and Products Made Therefrom

[0144] Products intended to replace or substitute meat or dairy products often rely on various non-animal-based materials, such as fibers and proteins derived from plants, algae, or fungi, to simulate the texture and flavor of meat or dairy. Non-limiting examples of such plant proteins include soy proteins, pea proteins, bean proteins, grain proteins, and the like. Due to compositional differences between such plant-based materials and animal-derived materials, such as a lack of glutamate-containing proteins and glutathione, these products can lack the umami or kokumi taste that consumers traditionally associate with meat or dairy products.

[0145] Thus, in certain aspects, the disclosure provides a flavored product comprising an ingestible composition comprising a plurality of microparticles (according to any aspects and embodiments set forth above). In some further embodiments, the flavored product can include any features of combination of features set forth above for ingestible compositions that contain the plurality of microparticles. In some embodiments, the flavored product is a beverage, such as soy milk, almond milk, rice milk, oat milk, a protein drink, a meal-replacement drink, or other like product. In some other embodiments, the flavored product is a meat-replacement product, such as a plant-based chicken product (such as a plant-based chicken nugget), a plant-based beef product (such as a plant-based burger), and the like. In some other embodiments, the flavored product is a protein powder, a meal-replacement powder, a plant-based creamer for coffee or tea, and the like. In certain further embodiments, any such flavored products contain Firmenich SA additional ingredients, and have additional features, as are typically used in the preparation and / or manufacture of such products. For example, such an plurality of microparticles (according to any of the embodiments set forth above) may be combined with other flavors and taste modifiers, and may even be encapsulated in certain materials, according to known technologies in the relevant art. Suitable concentrations of the plurality of microparticles are set forth above.

[0146] In some further embodiments analogous to the above embodiments, proteins or starches from algal or fungal sources can be used instead of or in combination with plant starches or proteins.

[0147] Non-Meat Protein Materials and Products Made Therefrom

[0148] Certain non-meat animal proteins, such as dairy proteins and proteins from bone broth, are commonly used in food products, and are also sold as the primary ingredient in certain protein powders. Such proteins can impart flavors that lack the full umami or kokumi taste that consumers may desire. This is especially true for protein isolates, such as protein isolates of whey protein, collagen protein, casein proteins, and the like. Thus, the present disclosure provides ingestible compositions that include non-meat animal proteins and the plurality of microparticles (according to any aspects and embodiments set forth above). The plurality of microparticles can be present in any suitable combination, according to the embodiments set forth in the preceding sections of the present disclosure. In some embodiments, the non-meat animal protein is a bone protein, such as a collagen protein derived from the bones of an animal, such as a cow, pig, donkey, horse, chicken, duck, goat, goose, rabbit, lamb, sheep, buffalo, ostrich, camel, and the like. In some embodiments, the non-meat animal protein is a milk protein, such as a whey protein, a casein protein, or any combination thereof. The milk can be the milk of any suitable animal, such as a cow, donkey, horse, sheep, buffalo, camel, and the like.

[0149] The plurality of microparticles can also be included in certain food or beverage products that include animal milk or materials derived from animal milk. Such products include cheeses, cheese spreads, yogurt, kefir, milk, processed dairy products, cottage cheese, sour cream, butter, and the like.

[0150] Consumer Care Compositions and Related Uses and Products

[0151] In certain aspects, the disclosure provides use of a plurality of microparticles of the first aspect, or any embodiments thereof, for improving a fragrance of a consumer care composition. In some embodiments, the plurality of microparticles comprise core-shell microcapsules having a core and a shell, wherein the core comprises a fragrance compound.

[0152] In certain related aspects, the disclosure provides a method of enhancing a fragrance of a consumer care composition, the method comprising introducing one or more microparticles of Firmenich SA the first aspect to the consumer care composition. In some embodiments, the plurality of microparticles comprise core-shell microcapsules having a core and a shell, wherein the core comprises a fragrance compound.

[0153] Further embodiments of the consumer care compositions referenced in connection with the foregoing methods and uses are set forth in more detail below.

[0154] In certain aspects, the disclosure provides a consumer care composition comprising a plurality of microparticles of the first aspect or any embodiments thereof. In some embodiments, the consumer care composition is in the form of a household cleaning product, a commercial cleaning product, a dish detergent, a laundry detergent, a fabric softener, a scent booster, a shower gel, a shampoo, a hair conditioner, a hair-styling product, a skin care product, a cosmetic product, a deodorant, an antiperspirant, or a self-tanning product.

[0155] In some embodiments, the consumer care composition comprises a plurality of microparticles and at least one active ingredient, such as an active ingredient selected from the group consisting of a cosmetic ingredient, skin caring ingredient, perfume ingredient, flavor ingredient, malodor counteracting ingredient, bactericide ingredient, fungicide ingredient, pharmaceutical or agrochemical ingredient, a sanitizing ingredient, an insect repellent or attractant, and mixtures thereof.

[0156] The microparticles of the present disclosure show a good performance in terms of stability in challenging medium.

[0157] In some embodiments, the consumer care composition is a perfuming composition. In some such embodiments, the consumer care composition comprises a plurality of microparticles, as defined above where the microparticle is a coacervate core-shell microcapsule whose core comprises at least one perfume compound, and, optionally, at least one perfumery adjuvant or liquid perfumery carrier.

[0158] Liquid perfumery carriers are well known in the art. Some non-limiting examples include an emulsifying system, such as a solvent and a surfactant system, or a solvent commonly used in perfumery. Some non-limiting examples of suitable such solvents include dipropyleneglycol, diethyl phthalate, isopropyl myristate, benzyl benzoate, 2-(2-ethoxyethoxy)-1 -ethanol or ethyl citrate, which are the most commonly used. For the compositions which comprise both a perfumery carrier and a perfumery co-ingredient, other suitable perfumery carriers than those previously specified, can be also ethanol, water / ethanol mixtures, limonene or other terpenes, isoparaffins such as those known under the trademark ISOPAR (Exxon Chemical, Houston, Tex., US) or glycol ethers and glycol ether esters such as those known under the trademark DOWANOL (Dow Chemical Company, Midland, Mich., US). By “perfumery co-ingredient” it is meant here a compound, which is used in a perfuming preparation or a composition to impart a hedonic effect and which is not a microcapsule as defined above. In other words such a co- ingredient, to be considered as being a perfuming one, must be recognized by a person skilled Firmenich SA in the art as being able to at least impart or modify in a positive or pleasant way the odor of a composition, and not just as having an odor.

[0159] Perfuming co-ingredients are well known in the art. In general terms, these perfuming co-ingredients belong to chemical classes as varied as alcohols, lactones, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogenous or sulfurous heterocyclic compounds and essential oils, and said perfuming co-ingredients can be of natural or synthetic origin. Many of these co-ingredients are in any case listed in reference texts such as the book by Arctander, PERFUME AND FLAVOR CHEMICALS (1969) or its more recent versions, or in other works of a similar nature, as well as in the abundant patent literature in the field of perfumery. It is also understood that said co-ingredients may also be compounds known to release in a controlled manner various types of perfuming compounds. Non-limiting examples of co-ingredients include 4-(dodecylthio)-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-2-butanone, 4-(dodecylthio)-4- (2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone, trans-3-(dodecylthio)-1-(2,6,6-trimethyl-3- cyclohexen-1-yl)-1-butanone, 2-(dodecylthio)octan-4-one, 2-phenylethyl oxo(phenyl)acetate, 3,7-dimethylocta-2,6-dien-1-yl oxo(phenyl)acetate, (Z)-hex-3-en-1-yl oxo(phenyl)acetate, 3,7- dimethyl-2,6-octadien-1-yl hexadecanoate, bis(3,7-dimethylocta-2,6-dien-1-yl) succinate, (2-((2- methylundec-1-en-1-yl)oxy)ethyl)benzene, 1-methoxy-4-(3-methyl-4-phenethoxybut-3-en-1- yl)benzene, (3-methyl-4-phenethoxybut-3-en-1-yl)benzene, 1-(((Z)-hex-3-en-1-yl)oxy)-2- methylundec-1-ene, (2-((2-methylundec-1-en-1-yl)oxy)ethoxy)benzene, 2-methyl-1-(octan-3- yloxy)undec-1 -ene, 1 -methoxy-4-(1 -phenethoxyprop-1 -en-2-yl)benzene, 1 -methyl-4-(1 - phenethoxyprop- 1-en-2-yl)benzene, 2-(1-phenethoxyprop-1-en-2-yl)naphthalene, (2- phenethoxyvinyl)benzene, 2-(1-((3,7-dimethyloct-6-en-1-yl)oxy)prop-1-en-2-yl)naphthalene, (2- ((2-pentylcyclopentylidene)methoxy)ethyl)-benzene, 4-allyl-2-methoxy-1-((2-methoxy-2- phenylvinyl)oxy)benzene, (2-((2-heptyl-cyclopentylidene)methoxy)ethyl)benzene, 1-isopropyl-4- methyl-2-((2-pentyl-cyclopentylidene)methoxy)benzene, 2-methoxy-1-((2- pentylcyclopentylidene)methoxy)-4-propylbenzene, 3-methoxy-4-((2-methoxy-2- phenylvinyl)oxy)benzaldehyde, 4-((2-(hexyloxy)-2-phenylvinyl)oxy)-3-methoxybenzaldehyde or a mixture thereof or a mixture thereof.

[0160] The term “perfumery adjuvant” refers to an ingredient capable of imparting additional added benefit such as a color, a particular light resistance, chemical stability, etc. Such compounds are well known in the art.

[0161] The personal care composition can contain any suitable amount of the microparticles of the present disclosure. In some embodiments, the personal care composition comprises from 0.01% by weight to 30% by weight of microparticles, based on the total weight of the consumer care composition.

[0162] The microcapsules of the present disclosure can advantageously be used in many application fields and used in consumer products. Microcapsules can be used in liquid form Firmenich SA applicable to liquid consumer products as well as in powder form, applicable to powder consumer products.

[0163] The consumer care composition can be in any suitable physical state, such as a solid (such as a powder), liquid, or a gas. In some embodiments, the consumer care composition is a liquid. In some such embodiments, the liquid consumer care composition has one or more of the following characteristics: a) comprises from 2% by weight to 65% by weight of a surfactant, based on the total weight of the consumer care composition; b) comprises water or a water-miscible hydrophilic organic solvent; c) is in the form of a microparticle slurry; and d) comprises a non-encapsulated perfume.

[0164] In some embodiments, the consumer care composition is in the form of a powder. In some such embodiments, the powder consumer care composition has one or more of the following characteristics: a) comprises from 2% by weight to 65% by weight of a surfactant, based on the total weight of the consumer care composition; b) is in the form of a microcapsule powder; and c) comprises a perfume powder that is different from any perfume comprised by the microparticles.

[0165] In embodiments where the plurality of microparticles comprise encapsulated cores containing perfume compounds, the consumer care composition comprising these microparticles can be of used in various perfumed consumer products, such as products belonging to fine fragrance or “functional” perfumery. Functional perfumery includes personal care products, including hair care products, body cleansing products, skin care products, hygiene products, as well as home care products, including laundry care products, surface care products, and air care products. The term “perfumed consumer product” broadly refers to any consumer product that is expected to deliver, among different benefits, a perfuming effect to the surface to which it is applied, including, but not limited to, skin, hair, textiles, paper, countertops, sinks, toilets, floors, furniture, or other household surfaces, or in the air, for example, in the case of an air freshener, a room deodorizer, a candle, a reed diffuser, and the like.

[0166] Such perfumed consumer products can contain any other ingredients that are commonly used in the industry. Methods of formulating perfume-containing microcapsules are such products is also well known and can be used to develop formulations of such products containing microparticles of the present disclosure.

[0167] Non-limiting examples of suitable perfumed consumer products include a perfume, such as a fine perfume, a cologne, an after-shave lotion, a body splash, a fabric care product, such as a liquid or solid detergent, tablets and unit dose (single or multi-chambers), a fabric softener, Firmenich SA a dryer sheet, a fabric refresher, an ironing water, a bleach, a hair care product, such as a shampoo, a hair conditioner, a coloring preparation, or a hair spray, a cosmetic preparation, such as a vanishing cream, a body lotion, or a deodorant or antiperspirant, or a skin-care product, such as a perfumed soap, a shower or bath mousse, a body wash, an oil or gel, bath salts, or a hygiene product, an air care product, such as an air freshener or a “ready to use” powdered air freshener, or a home care product, such all-purpose cleaners, liquid or power or tablet dishwashing products, toilet cleaners, or products for cleaning various surfaces, for example sprays and wipes intended for the treatment or refreshment of textiles or hard surfaces like floors, tiles, and stone, or a hygiene product such as sanitary napkins, diapers, or toilet paper.

[0168] In some embodiments, the consumer care composition comprises: a personal care active base, and a plurality of microparticles according to any of the embodiments set forth herein, wherein the consumer care composition is in the form of a personal care product.

[0169] Any suitable personal care active base or combination of such materials can be used. Such materials are well known to the skilled artisan and are widely discussed in the relevant patent literature. Non-limiting examples of a consumer care active base include surfactants, oils, hydrophobic solvents, hydrophilic solvents, water, and the like, as well as auxiliary agents, such as bleaching agents, buffering agent, builders, soil release or soil suspension polymers, granulated enzyme particles, corrosion inhibitors, antifoaming, sud suppressing agents, dyes, fillers, and mixtures thereof.

[0170] In some embodiments, the personal care product is a hair-care product, such as a shampoo, a hair conditioner, a coloring preparation, or a hair spray, a cosmetic preparation such as a vanishing cream, a body lotion, or a deodorant or antiperspirant, or a skin care product, such as a perfumed soap, a shower, or a bath mousse, a body wash, an oil or gel, bath salts, or a hygiene product.

[0171] In some embodiments, the consumer care composition comprises: a home care active base, and a plurality of microparticles according to any of the embodiments set forth herein, wherein the consumer care composition is in the form of a home care product.

[0172] Any suitable home care active base or combination of such materials can be used. Such materials are well known to the skilled artisan and are widely discussed in the relevant patent literature. Non-limiting examples of a consumer care active base include surfactants, oils, hydrophobic solvents, hydrophilic solvents, water, and the like, as well as auxiliary agents, such as bleaching agents, buffering agent, builders, soil release or soil suspension polymers, granulated enzyme particles, corrosion inhibitors, antifoaming, sud suppressing agents, dyes, fillers, and mixtures thereof.

[0173] In some embodiments, the home care product is an air care product, such as an air freshener or a “ready to use” powdered air freshener, or a home care product, such all-purpose Firmenich SA cleaners, liquid or power or tablet dishwashing products, toilet cleaners, or products for cleaning various surfaces, for example sprays and wipes intended for the treatment or refreshment of textiles or hard surfaces like floors, tiles, and stone, or a hygiene product such as sanitary napkins, diapers, or toilet paper.

[0174] In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition.

[0175] The consumer care composition can have any suitable pH. For example, in some embodiments, the consumer care composition has a pH of less than 7. In some other embodiments, the consumer care product has a pH of at least 7.

[0176] Fabric Softener

[0177] In some embodiments, the consumer care composition is in the form of a fabric softener composition. In some such embodiments, the consumer care composition comprises a fabric softener active base and a plurality of microparticles according to any of the embodiments set forth above.

[0178] Any suitable fabric softener active base can be used. For example, in some embodiments, the fabric softener active base includes dialkyl quaternary ammonium salts, dialkyl ester quaternary ammonium salts, 1,2-dioleoyl-3-trimethylammonium propane, triethanolamine quaternary salts, silicones, and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the fabric softener active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises nonencapsulated perfume compounds.

[0179] Liquid Detergent

[0180] In some embodiments, the consumer care composition is in the form of a liquid detergent composition. In some such embodiments, the consumer care composition comprises a liquid detergent active base and a plurality of microparticles according to any of the embodiments set forth above.

[0181] Any suitable liquid detergent active base can be used. For example, in some embodiments, the liquid detergent active base includes anionic surfactant such as alkylbenzenesulfonate (ABS), secondary alkyl sulfonate (SAS), primary alcohol sulfate (PAS), Firmenich SA lauryl ether sulfate (LES), methyl ester sulfonate (MES) and nonionic surfactant such as alkyl amines, alkanolamide, fatty alcohol poly(ethylene glycol) ether, fatty alcohol ethoxylate (FAE), ethylene oxide (EO) and propylene oxide (PO) copolymers, amine oxydes, alkyl polyglucosides, alkyl polyglucosamides, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the liquid detergent active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds.

[0182] Solid Detergent

[0183] In some embodiments, the consumer care composition is in the form of a solid detergent composition. In some such embodiments, the consumer care composition comprises a solid detergent active base and a plurality of microparticles according to any of the embodiments set forth above.

[0184] Any suitable solid detergent active base can be used. For example, in some embodiments, the solid detergent active base includes anionic surfactant such as alkylbenzenesulfonate (ABS), secondary alkyl sulfonate (SAS), primary alcohol sulfate (PAS), lauryl ether sulfate (LES), methyl ester sulfonate (MES) and nonionic surfactant such as alkyl amines, alkanolamide, fatty alcohol poly(ethylene glycol) ether, fatty alcohol ethoxylate (FAE), ethylene oxide (EO) and propylene oxide (PO) copolymers, amine oxydes, alkyl polyglucosides, alkyl polyglucosamides, as well as various surfactants, hydrophilic organic solvents, water, and fatty acid carboxylates. In some embodiments, the consumer care composition comprises the solid detergent active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1 % by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds.

[0185] Shampoo or Shower Gel

[0186] In some embodiments, the consumer care composition is in the form of a shampoo or shower gel composition. In some such embodiments, the consumer care composition comprises a shampoo or shower gel active base and a plurality of microparticles according to any of the embodiments set forth above. Firmenich SA

[0187] Any suitable shampoo or shower gel active base can be used. For example, in some embodiments, the shampoo or shower gel active base includes anionic surfactant such as sodium alkylether sulfate, ammonium alkylether sulfates, alkylamphoacetate, cocamidopropyl betaine, cocamide MEA, alkylglucosides and aminoacid based surfactants and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the shampoo or shower gel active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds.

[0188] Rinse-Off Conditioner

[0189] In some embodiments, the consumer care composition is in the form of a rinse-off conditioner composition. In some such embodiments, the consumer care composition comprises a rinse-off conditioner active base and a plurality of microparticles according to any of the embodiments set forth above.

[0190] Any suitable rinse-off conditioner active base can be used. For example, in some embodiments, the rinse-off conditioner active base includes cetyltrimonium chloride, stearyl trimonium chloride, benzalkonium chloride, behentrimonium chloride and mixture thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the rinse-off conditioner active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds.

[0191] Solid Scent Booster

[0192] In some embodiments, the consumer care composition is in the form of a solid scent booster composition. In some such embodiments, the consumer care composition comprises a solid scent booster active base and a plurality of microparticles according to any of the embodiments set forth above.

[0193] Any suitable solid scent booster active base can be used. For example, in some embodiments, the solid scent booster active base includes urea, sodium chloride, sodium sulphate, sodium acetate, zeolite, sodium carbonate, sodium bicarbonate, clay, talc, calcium Firmenich SA carbonate, magnesium sulfate, gypsum, calcium sulfate, magnesium oxide, zinc oxide, titanium dioxide, calcium chloride, potassium chloride, magnesium chloride, zinc chloride, saccharides such as sucrose, mono-, di-, and polysaccharides and derivatives such as starch, cellulose, methyl cellulose, ethyl cellulose, propyl cellulose, polyols / sugar alcohols such as sorbitol, maltitol, xylitol, erythritol, and isomalt, PEG, PVP, citric acid or any water soluble solid acid, fatty alcohols or fatty acids and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the solid scent booster active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1 % by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds.

[0194] Liquid Scent Booster

[0195] In some embodiments, the consumer care composition is in the form of a liquid scent booster composition. In some such embodiments, the consumer care composition comprises a liquid scent booster active base and a plurality of microparticles according to any of the embodiments set forth above.

[0196] Any suitable liquid scent booster active base can be used. For example, in some embodiments, the liquid scent booster active base includes ethoxylated aliphatic alcohols, POE / PPG (polyoxyethylene and polyoxypropylene) ethers, mono and polyglyceryl esters, sucrose ester compounds, polyoxyethylene hydroxylesters, alkyl polyglucosides, amine oxides, alcohols, salts and esters of carboxylic acids, salts and esters of hydroxyl carboxylic acids, fatty acids, fatty acid salts, glycerol fatty acids, and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the liquid scent booster active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises nonencapsulated perfume compounds.

[0197] Hair Colorant

[0198] In some embodiments, the consumer care composition is in the form of a hair colorant composition. In some such embodiments, the consumer care composition comprises a hair Firmenich SA colorant active base and a plurality of microparticles according to any of the embodiments set forth above.

[0199] Any suitable hair colorant active base can be used. For example, in some embodiments, the hair colorant active base includes oxidizing agents, an alkakine agent, dye precursors, coupling agents, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the hair colorant active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds.

[0200] Perfuming Composition

[0201] In some embodiments, the consumer care composition is in the form of a perfuming composition. In some such embodiments, the consumer care composition comprises perfume compounds, ethanol, and a plurality of microparticles according to any of the embodiments set forth above. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 30 % by weight, or from 0.2% by weight to 20% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the perfume compounds are present in an amount ranging from 0% by weight to 40% by weight, or from 3% by weight to 40% by weight, based on the total weight of the consumer care composition. In some embodiments, the ethanol is present in an amount ranging from 20% by weight to 90% by weight, or from 40% by weight to 90% by weight, based on the total weight of the consumer care composition.

[0202] EXAMPLES

[0203] To further illustrate this invention, the following examples are included. The examples should not, of course, be construed as specifically limiting the invention. Variations of these examples within the scope of the claims are within the purview of one skilled in the art and are considered to fall within the scope of the invention as described, and claimed herein. The reader will recognize that the skilled artisan, armed with the present disclosure, and skill in the art is able to prepare and use the invention without exhaustive examples.

[0204] Example 1 - Assays

[0205] Receptors were transfected and tested in an standard cell line wherein the endogenous RTP1 gene has been activated and the odorant receptor chaperone was expressed according to the disclosure of PCT Publication No. WO 2016 / 201153, which is hereby incorporated by Firmenich SA reference. One receptor at a time was co-transfected with the olfactory canonical G-protein Golf and exposed to malaroma compounds. Receptor activity was detected by measuring the cAMP increase in the cytosol using an HTRF (Homogenous Time-Resolved Fluorescence unit) based kit (CisBio, cAMP dynamic 2 kit, 62AM4PEJ). Malaroma agonist and receptor pairs were identified.

[0206] The above protocol was carried out using various compounds commonly believed to contribute to malodorous aromas in various comestible and personal care products. A particular olfactory receptor was identified as being responsive to a particular compound if it triggered a cellular response of > 10% over baseline. Table 1 shows a “+” to indicate whether a particular olfactory receptor showed a positive response to a particular malodorous aroma compound, i.e. , an EC50 of no more than 400 pM.

[0207] Table 1

[0208] Example 2 - Identification of OR5K1 Antagonists

[0209] Cellular assays using cells expressing the OR5K1 olfactory receptor were carried out by a method similar to that set forth in Example 1 in the presence of 2-isopropyl-3-methoxy- Firmenich SA pyrazine (IPMP) at a relatively high concentration to ensure a large dynamic window to measure inhibition. A library of compounds was tested for inhibition of the 0R5K1 activity of IPMP. Briefly, a large library of volatile compounds was used to create binary mixtures of each compound with IPMP at approximately EC80, a concentration eliciting an about 80% of full receptor activity level of OR5K1 by itself. Binary mixtures were created by mixing IPMP stock solution with a stock solution of each test compound in such a way to keep the concentration of the solvent DMSO constant. The potential resulting inhibition was then measured and compared to IPMP alone (defining the baseline of the inhibition assay) to identify candidate inhibitors. Inhibition curves were prepared and the IC50 for the inhibition was recorded. Table 2 sets forth compounds that were identified as having inhibitory activity along with the reported IC50 in pM and the percent inhibition at 300 pM concentration.

[0210] Table 2 Firmenich SA Firmenich SA Firmenich SA

[0211] Example 3 - Identification of OR2J3 Antagonists

[0212] Cellular assays using cells expressing the OR2J3 olfactory receptor were carried out by a method similar to that set forth in Example 1 in the presence of (E,E)-2,4-Decadienal (DD) at a concentration of approximately EC80 value. A library of compounds was tested for inhibition of the OR2J3 activity of DD. Inhibition curves were prepared and the IC50 for the inhibition was recorded. Table 3 sets forth 19 compounds that were identified as having inhibitory activity along with the reported IC50 in pM and the percent inhibition at 300 pM concentration. Table 3 Firmenich SA Firmenich SA

[0213] Example 4 - Sensory Testing

[0214] Certain compounds were selected from Table 2 and Table 3, and the compounds were introduced at certain concentrations to model systems containing 2-isobutyl- 3-methoxy-pyrazine (IBMP) (a homolog of IPMP having similar activity as a malodorous aroma compound) or DD at concentrations of 0.0014ppm and 0.02ppm, respectively. An expert flavorist was asked to taste the model beverages containing the test compounds in comparison to a standard containing no test compound, and to evaluate the observed effect of masking of the malodorous aroma of IBMP or DD. The symbols +, ++, and +++ indicate masking of the malodorous aroma of IBMP, with '+’ indicating weak masking, “++’ indicating moderate masking, and “+++’ indicating strong masking. The symbols *, **, and *** indicate masking of the malodorous aroma of DD, with indicating weak masking, indicating moderate masking, and '***’ indicating strong masking.

[0215] Table 4 Firmenich SA

Claims

Firmenich SACLAIMS1. A method of identifying compounds that reduce a malodorous aroma of a malodorous aroma compound, the method comprising:(a) introducing a test compound to an olfactory receptor in the presence of a malodorous aroma compound, wherein the olfactory receptor comprises a polypeptide encoded by a polynucleotide sequence of SEQ ID NO: 1 or SEQ ID NO: 3, or any alleles thereof; and(b) measuring a response of the olfactory receptor to the test compound by comparing an activity of the taste receptor in a presence and an absence of the test compound.

2. The method of claim 1, further comprising (c) identifying an active test compound that reduces the malodorous aroma of the malodorous compound based on the measured response.

3. The method of claim 2, further comprising (d) selecting the active test compound as a compound that reduces the malodorous aroma of the malodorous test compound.

4. The method of any one of claims 1 to 3, wherein the malodorous aroma compound is an agonist of a human OR5K1 receptor, a human OR2J3 receptor, and any combination thereof.

5. The method of any one of claims 1 to 4, wherein the malodorous aroma compound is 2,6- dimethylbicyclo[4.4.0]decan-1-ol), 1-octen-3-ol, 1 -butyl- 1H-pyrazole, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, (E)-2-decenal, nonanal, heptanal, hexanal, 3-methylindole, 2-alkyl- 3-methoxypyrazines such as 2-isobutyl-3-methoxypyrazine or 2-isopropyl-3-methoxy-pyrazine, 2-isopropyl-3-methylpyrazine, 5-ethyl-2,3-dimethylpyrazine, 2-petnylpyridine, (Z)-3-hexen-1-ol, (2E,6Z)-2,6-NONADIEN-1-OL, 2-hexenal, 2-heptenal, (E,Z)-2,6-nonadienal, or any combination thereof.

6. A method of identifying compounds that reduce a malodorous aroma of a malodorous aroma compound, the method comprising:(a) introducing a test compound to an olfactory receptor in the presence of the malodorous aroma compound, wherein an olfactory receptor, which comprises a polypeptide sequence of SEQ ID NO: 2 or SEQ ID NO: 4, a functional fragment thereof, or a polypeptide sequence having at least 70% equivalence to any of the foregoing; and(b) measuring a response of the olfactory receptor to the test compound by comparing an activity of the olfactory receptor in a presence and an absence of the test compound.Firmenich SA7. The method of claim 6, further comprising (c) identifying an active test compound that reduces the malodorous aroma of the malodorous compound based on the measured response.

8. The method of claim 7, further comprising (d) selecting the active test compound as a compound that reduces the malodorous aroma of the malodorous test compound.

9. The method of any one of claims 6 to 8, wherein the malodorous aroma compound is an agonist of a human OR5K1 receptor, a human OR2J3 receptor, and any combination thereof.

10. The method of any one of claims 6 to 9, wherein the malodorous aroma compound is 2,6- dimethylbicyclo[4.4.0]decan-1-ol), 1-octen-3-ol, 1 -butyl- 1 H-pyrazole,(E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, (E)-2-decenal, nonanal, heptanal, hexanal, 3-methylindole, 2-alkyl-3-methoxypyrazines such as 2-isobutyl-3-methoxypyrazine or 2- isopropyl-3-methoxy-pyrazine, 2-isopropyl-3-methylpyrazine, 5-ethyl-2,3-dimethylpyrazine, 2- petnylpyridine, (Z)-3-hexen-1-ol, (2E,6Z)-2,6-NONADIEN-1-OL, 2-hexenal, 2-heptenal, (E,Z)-2,6-nonadienal, or any combination thereof.

11. Use of an identified or selected test compound of any one of claims 1 to 10 to reduce a malodorous aroma of a malodorous aroma compound.

12. The use of claim 11, wherein the use comprises introducing the identified or selected active test compound to a composition or an article comprising the malodorous aroma compound.

13. The use of claim 12, wherein the identified or selected active test compound is introduced to a composition, wherein the composition is a comestible composition.

14. The use of claim 13, wherein the comestible composition comprises a plant protein, such as a soy protein, a pea protein, or any combination thereof.

15. The use of claim 12, wherein the identified or selected active test compound is introduced to an article, wherein the article is a fiber, such as a natural or synthetic fiber.

16. The use of claim 11, wherein the use comprises introducing the identified or selected active test compound to air, wherein the air comprises the malodorous aroma compound.

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