Symrise Ag

Symrise Gmbh & Co Kg

Haarmann & Reimer Gmbh

Günter Kindel

Gerhard Krammer

Jakob Peter Ley

Sven Siegel

Hubert Loges

Michael Backes

Benoit Join

Harry Erfurt

Ingo Reiss

Torsten Kulke

Horst Surburg

Susanne Paetz

Thomas Riess

Stefan Lambrecht

Matthias Guntert

Kathrin Langer

Ian Lucas Gatfield

Frank Ott

Bernd Gabriel

Heinz-Jurgen Bertram

Arnold Machinek

Erich Dilk

Ingo Wöhrle

Stefan Brennecke

Johannes Kiefl

Peter Worner

Ian-Lucas Gatfield

Nicole Schulze

Volkmar Koppe

Axel Schöning

Peter Schieberle

Horst Sommer

Sylvia Barnekow

Rita Lages

Jens-Michael Hilmer

Torsten Geissler

Alessia Ermacora

Egon Gross

Marcus Eggers

Melanie Stürtz

Stephan Trautzsch

Uwe Schäfer

Sylvia Muche

Birgit Kohlenberg

Martin Haug

Ralph Schmidtmann

Gerald Reinders

Manfred Müller

Bernd Wiedwald

Michael Roloff

Morine Verwohlt

Claus-Oliver Schmidt

Ingo Reiβ

Matthias Güntert

Julie Sicart

Renske Tijssen

Egon-Eduard Gross

Michael Granvogl

Ingo Reiß

Christian Nolte

Christiaan Van Den Bos

There are proposed substance mixtures comprising

Substance mixtures

Proposed are preparations, comprising special amides and menthol or menthol compounds or aromatic substances, characterized in that they have improved flavor and scent properties, and also that they allow the production of preparations, particularly emulsions with improved shelf life.

Preparations having a cooling effect

The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or reducing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes, their use in specific preparations as well as novel preparations and methods of producing such preparations. Additionally, herein described are methods for decreasing, avoiding or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or for decreasing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes.

Mixtures with stabilising properties

The invention relates to a foodstuff, containing: a) juice, pith, flesh, skins; or other constituents of at least one citrus fruit, b) at least one 4-hydroxyflavanone of the formula (I), in which Rrepresents hydrogen or a hydroxy group a or methoxy group and the carbon atom at the position (C2) designated by * is present in a (2S) or a (2R) configuration or in any mixture of the two configurations, and also, if applicable, c) further flavorings or flavoring preparations, with the proviso that the constituent (b) is present in a sufficient quantity to improve the acidic and/or bitter taste of the constituent (a). 

Foodstuff containing citrus products having added 4-hydroxyflavanones

Preparations

Cooling preparations

The invention provides the use of wherein

Use of 4-hydroxydihydrochalcones and their salts for enhancing an impression of sweetness

Compositions, comprising menthofuran and selected menthol compounds which feature improved flavor and odor properties, are provided and, in addition, the production of compositions, specifically, of emulsions with an improved storage stability.

Compositions

An individual alkamide and/or a mixture having two or more different alkamides, is disclosed for changing, masking or reducing the unpleasant flavor impression of an unpleasant-tasting substance or mixture of substances. The alkamide can be trans-pellitorine; cis-pellitorine; 2Z,4Z- or 2Z,4E-decadienoic acid-N-isobutylamide; 2E,4E-decadienoic acid-N-([2S]-2-methylbutyl)amide; 2E,4E-decadienoic acid-N-([2R]-2-methylbutylamide); 2E,4Z-decadienoic acid-N-(2-methylbutyl)amide; achilleamide; sarmentine; 2E- or 3E-decenoic acid-N-isobutylamide; 3E-nonenoic acid-N-isobutylamide; spilanthol; homospilanthol; 2E,6Z,8E-decatrienoic acid-N-([2R]-2-methylbutyl)amide; 2E- or 2Z-decen-4-oic acid-N-isobutylamide; &#x3b1;-sanshool; &#x3b1;-hydroxysanshool; &#x3b3;-hydroxysanshool; &#x3b3;-hydroxysanshool; &#x3b3;-hydroxyisosanshool; &#x3b3;-dehydrosanshool; &#x3b3;-sanshool; bungeanool; isobungeanool; dihydrobungeanool; or tetrahydrobungeanool, or combinations thereof.

Use of alkamides for masking an unpleasant flavor

The invention relates to hydroxyflavanones, their salts and stereoisomers and their mixtures for suppressing or reducing the bitter and/or metallic taste impression. In addition, the invention relates to nutritional, nutritive or consumable preparations or oral pharmaceutical compositions, characterized in that these have an active content of hydroxyflavanones, their salts and stereoisomers or their mixtures.

Use of hydroxyflavanones for masking bitter taste

The present invention relates to the use of 4-methyl-delta-hexylactone for imparting, modifying and/or intensifying one or more smell or flavor impressions from the group consisting of hay, coumarin, lactone and richness in the mouth.

Uses of 4-methyl-5-hydroxy-hexanoic acid lactone

The present application relates to a use of a compound of Formula I or of a mixture of compounds of Formula I: wherein Rto Reach independently of one another represent H, methoxy or ethoxy and

Use of alkoxylated flavones to intensify the sensory impression of alcohol

The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.

Process for the preparation of a flavoring concentrate, and a flavoring concentrate

The invention relates to the use of 2,5-diacetyl-3a,5,6,6a-tetrahydro-6a-hydroxy-2,3a,5-trimethylfuro[2,3-d]-1,3-dioxole (diacetyl trimer) of the formula in the form of one of its stereoisomers or in the form of a mixture consisting of or containing two or more of the stereoisomers (i) as an odoriferous or aromatic substance, (ii) for imparting, intensifying and/or modifying a creamy and/or fatty sensation in the mouth, (iii) for imparting, intensifying and/or modifying a sweet, buttery, cream-like and/or creamy flavor, and/or (iv) for masking a bitter flavor. The invention furthermore relates to corresponding aromatic compositions as well as compositions which serve for nutrition, oral hygiene, consumption for pleasure or for oral pharmaceutical use.

Use of diacetyl trimer as an aromatic and flavouring substance

The invention relates to a mixture of compounds having the sensory properties of wintergreen, to fragrance and flavoring compositions containing said mixture and to flavored and perfumed products containing said mixture, to a method of adding a wintergreen flavor, odor or note to (non-wintergreen) flavored or perfumed products. Further the present invention relates to the use of said mixture as an enhancement, or as complete or partial replacement for methyl salicylate, in particular in chewing gum, foods, dentrifices, mouthwashes and other orally consumable products. The mixture comprises or consists of dihydroanethole, o-anisaldehyde, 1,3-dimethoxybenzene, 2'-hydroxyacetophenone, and optionally 2-methoxyacetophenone.

Mixture with wintergreen odor and flavor

Growing community of inventors

Höxter, Germany

Günter Kindel