Symrise Ag

Haarmann & Reimer Gmbh

Symrise Gmbh & Co Kg

Leibniz-institut Fur Pflanzenbiochemie

Deutsches Institut Für Ernahrungsforschung Potsdam-Rehbrücke

Jakob Peter Ley

Gerhard Krammer

Michael Backes

Oskar Koch

Martina Herrmann

Susanne Paetz

Thomas Riess

Katharina Reichelt

Tobias Vössing

Günter Kindel

Veronika Somoza

Joachim Hans

Kathrin Langer

Maria Blings

Ludger A Wessjohann

Ian Lucas Gatfield

Katja Obst

Arnold Machinek

Sabine Widder

Petra Hoffmann-Lücke

Fabia Hentschel

Egon Gross

Kathrin Liszt

Torsten Geissler

Uwe Bornscheuer

Guenter Kindel

Heiko Oertling

Heinz-Jurgen Bertram

William Johncock

Gabriele Vielhaber

Wolfgang Meyerhof

Roland Langner

Ingo Wöhrle

Jean Krutmann

Johannes Kiefl

Ingo Reiss

Ian-Lucas Gatfield

Jekaterina Ongouta

Marcus Rudolf Götz

Jan Looft

Stefan Brennecke

Thomas Scheper

Christopher Sabater-Lüntzel

Holger Zorn

Peter Welters

Andreas Degenhardt

Peter Schieberle

Jens-Michael Hilmer

Sylvia Barnekow

Guido Jach

Frank Ott

Katrin Geissler

Deborah Kennison

Martin Haug

Ralph Schmidtmann

Barbara Rohm

Sylvia Muche

Ilse Loenneker

Volkmar Koppe

Jens Koch

Jens Michael Hilmer

Melanie Stürtz

Maren Thomsen

Christian Wintermeyer

Silke Middendorf

Uwe Schäfer

Christopher Sabater

Mark Somoza

Martin Dippe

Sabine Wessjohann

Tran Van Sung

The Anh Nguyen

Ngo Van Trai

Matthias Zaunschirm

Susanne Otte-Hölscher

Mechthild Gall

Christin Peters

Patrick Jonczyk

Morine Verwohlt

Sascha Beutel

Marco A Fraatz

Martin Gurney

Johanna Rost

Michael Goldmann

Gerald Reinders

Manfred Müller

Frauke Stähler

Marc Pignitter

Christina Hochkogler

Christoph Sabater

Kathrin Freiherr

Thorsten Geiβler

Berthold Weber

Heinz-Jürgen Bertram

Winfried Hinrichs

Heinz-Juergen Bertram

Susann Herrmann

Anne-Kathrin Bauer

Gerald Glaubitz

Elke Köck

The present invention refers to a composition comprising guaifenesin and one or more flavour compound(s) containing an isovanillyl group. In particular, the present invention refers to a composition comprising guaifenesin and one or more flavour compound(s) containing an isovanillyl group, said composition being for medical use, in particular for use in the prevention and treatment of respiratory diseases. Moreover, the present invention relates to the use of guaifenesin and one or more flavour compounds containing an isovanillyl group for the preparation of a pharmaceutical composition. Finally, the present invention relates to the use of one or more flavour compound(s) containing an isovanillyl group for masking or inhibiting the bitter taste of guaifenesin or of guaifenesin comprising compositions.

Compositions comprising guaifenesin and flavour compounds containing an isovanillyl group

The present invention describes a food product comprising

Improving taste profile of orange juice

The present invention belongs to the area of pharmaceutical and cosmetic compositions and refers to compounds, novel mixtures and preparations comprising certain compound(s) of formula (I) which show anti-inflammatory properties.

Dihydrochalcone derivatives influencing inflammatory states

Compounds of formula (I) and novel uses of compounds of formula (I), such as for flavour compositions. New preparations and new methods using compounds of formula (I).

Homovanillinic acid ester, in particular for creating a warm and/or pungent sensation

The present invention primarily relates to a method for producing an aromatic blend comprising unsaturated dienals. The invention further relates to aromatic blends obtained or obtainable by a method according to the invention and compositions or semi-finished products for producing said compositions, comprising aromatic blends according to the invention. A further aspect of the present invention relates to the use of an aromatic blend according to the invention for aromatizing a composition, preferably a composition serving for food or pleasure, or a semi-finished product for producing such a composition.

Method for producing an aroma mixture containing unsaturated dienals

The present invention relates to a flavour mixture containing 2E,4Z,7Z- and 2E,4E,7Z-tridecatrienal. This flavour mixture can be produced advantageously from arachidonic acid or oils containing esters thereof.

Method for producing unsaturated decanals

The present invention primarily relates to the use of Homoeriodictyol (HED) or a salt thereof or a mixture of HED and one or more salts thereof or a mixture of several salts thereof for reducing the gastric acid secretion-stimulating effect of N-Acetyl-4-aminophenol (Paracetamol).

Use of homoeriodictyol (HED) for reducing the gastric acid secretion-stimulating effect of n-acetyl-4-aminophenol (Paracetamol)

The present invention relates to genetically modified enzymes obtained by rational design of the active site binding pocket of the prototypic enzyme 4-hydroxyphenylacetate 3-hydroxylase (4HPA3H) for hydroxylating a 4-hydroxyphenyl compound to yield a 3,4-dihydroxyphenyl compound and to biotechnological methods including in vivo and in vitro methods using said enzymes or catalytically active fragments thereof. Further provided is a method either using a suitable oxidase or hydroxylase further enabling the subsequent site specific methylation of the 3,4-dihydroxyphenyl compound in a coupled enzymatic reaction by providing a suitable O-methyltransferase. Finally, compositions obtainable by the aforementioned methods are disclosed.

Mutant 4-hydroxyphenylacetate 3-hydroxylases and uses thereof

Reduced-sweetener products, flavoring mixtures for said reduced-sweetener products and process for the production of products of this type

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

A method for producing branched aldehydes is proposed, the method comprising the following steps:

Method for producing branched aldehydes

The present invention relates primarily to the use of certain hydroxybenzoic acid amides or the salts or mixtures thereof for masking an unpleasant taste impression, preferably of a bitter, adstringent, dusty, dry, floury, rancid, metallic and/or cardboard taste or aftertaste, of one or more unpleasant-tasting peptides or of certain amino acid mixtures. The invention further relates to a corresponding method for masking unpleasant taste impressions and to novel preparations.

Use of certain hydroxybenzoic acid amides for masking unpleasant taste impressions

The present invention concerns the use of 3-(3-Hydroxy-4-methoxy-phenyl)-1-(2,4,6-trihydroxyphenyl)propan-1-one for masking, reducing or suppressing an unpleasant taste impression, preferably bitter, sour and/or astringent taste impression of unpleasant-tasting substances or mixture of substances, preferably bitter-, sour-, and/or astringent-tasting substances or mixtures of substances, and in particular the bitter taste impression of bitter-tasting substances, and/or modulating the taste impressions selected from the group consisting of cooling, umami, fruity and spicy notes of cooling-, umami-, fruity- or spicy-tasting substances or mixture of substances, and simultaneously intensifying the sweet-taste impression of sweet-tasting substances or mixtures of substances or both sweet- and bitter-tasting tasting substances or mixture of substances.

Use of 3-(3-hydroxy-4-methoxy-phenyl)-1-(2,4,6-trihydroxy-phenyl) propan-1-one

The invention relates to compounds of formula (I) or the salts thereof, said compounds of formula (I) being selected from among the group consisting of homoeriodictyol (1), eriodictyol (2), hesperetin (3) and sterubin (4), for use in the treatment of an ailment which can be alleviated or prevented by influencing the serotonin level and the concentration of free fatty acids in the blood. 

Hydroxyflavanones as appetite stimulants

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Holzminden, Germany

Jakob Peter Ley