Method and composition for diminishing loss of color in flavors and fragrances

A method for stabilizing a fragrance or flavor composition against color-degradation, said fragrance or flavor composition comprising a fragrance effective amount of a fragrance compound, a flavor effective amount of a flavor compound or mixture thereof, said method comprising the step of incorporating a stabilizing amount of a natural antioxidant in said composition.

A method of using a fragrance or flavor composition, said fragrance or flavor composition comprising a fragrance effective amount of a fragrance compound, a flavor effective amount of a flavor compound or mixture thereof and an amount of a natural antioxidant that is substantially inert with respect to said fragrance compound, flavor compound or mixture thereof in an amount sufficient to substantially stabilize said fragrance or flavor composition against color degradation, comprising forming a composition containing an effective amount of said composition with a suitable carrier.

An article of manufacture comprising a carrier having a fragrance or flavor composition incorporated therein wherein said fragrance or flavor composition comprises a fragrance effective amount of a fragrance compound, a flavor effective amount of a flavor compound or mixture thereof and an amount of a natural antioxidant that is substantially inert with respect to said fragrance compound, flavor compound or mixture thereof in an amount sufficient to substantially stabilize said fragrance or flavor composition against color degradation.