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Buckholz Jr Lawrence L, Farbood Mohamad I, Kossiakoff Nicolas, Scharpf Lewis G, Seitz Eugene W: Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs.. Int Flavors & Fragrances, April 3, 1991: EP0420402-A2 (2 worldwide citation)

Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby: (i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide; (ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, ...