# US 2020/0399558 A1 · Methods for identifying, compounds identified and compositions thereof

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- Number: US 2020/0399558 A1
- Document ID: US20200399558A1
- Status: Published application
- Kind: A1
- Application number: 16/904,413
- Filed: 2020-06-17
- Published: 2020-12-24
- Earliest claimed: 2019-06-21
- Assignees: The Regents of the University of California
- Applicants: The Regents of the University of California
- Inventors: Anandasankar RAY; Joel KOWALEWSKI
- Web page: https://patentgrep.com/patent/US20200399558A1

## CPC

- C11B 9/00: Essential oils; Perfumes
- A23L 27/00: Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L 27/88: {Taste or flavour enhancing agents}
- C11B: PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES (drying-oils C09F)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

Provided herein are screening methods for identifying one or more compounds that impart a smell, taste and/or trigeminal sensation, for example, odorants contributing to an olfactory quality. Further provided are one or more compounds identified using the screening methods described herein, and compositions containing such compounds.

## Claims

### Claim 1

A flavor/fragrance composition, comprising an effective amount of one or more compounds selected from Tables 1-42.

### Claim 2 (depends on 1)

The flavor/fragrance composition of claim 1, wherein the composition is formulated as a spray, lotion, foam, gel, suspension, or emulsion.

### Claim 3 (depends on 1, 2)

The flavor/fragrance composition of claim 1 or 2, wherein the flavor/fragrance composition is added into a flavored/fragranced product.

### Claim 4 (depends on 3)

The flavor/fragrance composition of claim 3, wherein the flavored/fragranced product is beverage, food, medicine or cosmetic.

### Claim 5 (depends on 3, 4)

The flavor/fragrance composition of claim 3 or 4, wherein the flavored/fragranced product further comprises an additional flavor and/or fragrance component.

### Claim 6 (depends on 1, 2, 3, 4, 5)

The flavor/fragrance composition of any one of claims 1-5, wherein the flavor/fragrance composition has an odor that is associated with one or more substances selected from the group consisting of almond, anise/licorice, aromatic, banana, cantaloupe/honeydew, cedarwood, cherry/berry, cinnamon, clove, coconut, coffee, cologne, flower, fragrance, fresh tobacco/smoke, fruit/citrus, fruit other than citrus, garlic/onion, geranium leaves, herbal green/cut grass, incense, lavender, leather, lemon, medicine, mint/peppermint, musk, oak wood/cognac, orange, peach fruit, pear, perfume, pineapple, rose, soap, spice, strawberry, sweet, vanilla, violets, woody resinous, and combinations thereof.

### Claim 7 (depends on 1, 2, 3, 4, 5, 6)

The flavor/fragrance composition of any one of claims 1-6, wherein the flavor/fragrance composition imparts cooling sensation.

### Claim 8

A method to computationally identify chemicals predicted for each percept, comprising using Dragon Physicochemical descriptors as shown in Table 43.