Symrise Ag

Leibniz-institut Fur Pflanzenbiochemie

Katharina Reichelt

Jakob Peter Ley

Susanne Paetz

Thomas Riess

Michael Backes

Maria Blings

Katja Obst

Kathrin Langer

Petra Hoffmann-Lücke

Gerhard Krammer

Tobias Vössing

Dietmar Schatkowski

Marcus Rudolf Götz

Ludger A Wessjohann

Christopher Sabater-Lüntzel

Veronika Somoza

Andreas Degenhardt

Egon Gross

Fabia Hentschel

Deborah Kennison

Melanie Stürtz

Nadine Heinemeier

Susanne Otte-Hölscher

Bettina Klose

Tom Somers

Michael Roloff

Martin Gurney

Ngo Van Trai

The Anh Nguyen

Tran Van Sung

Sabine Wessjohann

Lars Meier

Willi Krieger

Dariah Lutsch

Rebecca Wiebusch

Marcus Götz

Rüdiger Wittlake

Kai Lamottke

Jessica Walker

Joel Michael Walker

Regina Peter

Matthias Lütkenhaus

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 relates to, according to a primary aspect, a method for manufacturing a mixture comprising rotundone. A further aspect of the present invention relates to mixtures containing rotundone as well as their use for generating, imparting or modifying, preferably enhancing, one or several taste and/or olfactory impressions. Moreover, the invention relates to a pharmaceutical preparation for nutrition, for oral care or for pleasure or a cosmetic pharmaceutical preparation or a pharmaceutical preparation intended for oral consumption or an intermediate good for manufacturing a pharmaceutical preparation for nutrition, for oral care or for pleasure or a cosmetic pharmaceutical preparation or a pharmaceutical preparation intended for oral consumption comprising a mixture according to the invention and furthermore to a method for manufacturing said preparation or intermediate good.

Method for producing rotundone-containing mixtures

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

The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particularextracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certainextracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.

Use of rubusoside for reducing or suppressing certain unpleasant taste impressions

Proposed is the use of cinnamic acid amide derivatives of formula (I) in which R, R, Rand R, independently of one another, stand for hydrogen or a methoxy group, as a flavouring.

Use of cinnamic acid derivatives containing nitrogen as flavouring agents

The invention relates to triterpenes and triterpene glycosides of the formula (I) and/or physiologically acceptable salts thereof, preferably naturally occurring triterpenes and triterpene glycosides fromand/or physiologically acceptable salts thereof and orally consumable formulations comprising one or a plurality of these triterpenes and triterpene glycosides and/or physiologically acceptable salts thereof. The invention further relates to the use of these triterpenes and triterpene glycosides and/or physiologically acceptable salts thereof, preferably an extract of, for generating a sweet impression in an orally consumable formulation or for reinforcing the sweet impression of an orally consumable formulation comprising at least one further, preferably naturally occurring, sweet-tasting substance. Finally, the invention also relates to a method for producing an orally consumable formulation and a method for generating and/or reinforcing a sweet impression of an orally consumable formulation.

Orally consumable formulations comprising certain sweet-tasting triterpenes and triterpene glycosides

The invention relates to the use of specific compounds from the structural class of vanillyl lignans or the salts and/or mixtures thereof for modifying or masking unpleasant taste impressions, in particular bitter, astringent, and/or metallic taste impressions. The invention also relates to a corresponding method for masking unpleasant taste impressions, in particular bitter, astringent, and/or metallic taste impressions. The invention further relates to specific preparations containing an effective amount of vanillyl lignans or the salts and/or mixtures thereof to be used in accordance with the invention.

Specific vanillyl lignans and use thereof as taste improvers

Preparations for oral consumption are proposed, comprising 

Preparations for oral consumption

The invention concerns an aroma composition to reduce or suppress a bitter or astringent impression in the oral cavity, comprising (i) one or more sweeteners and (ii) one or more specific bitter-masking aroma substances and/or flavourings and optionally (iii) one or more sweetness intensifying aroma substances and/or sweeteners and optionally (iv) one or more inactive substances or carriers. The invention also concerns a preparation, containing such an aroma composition, the use of an aroma composition for reducing or eliminating a bitter and astringent effect of an artificial sweetener and a corresponding method for reducing or eliminating the bitter and astringent effect of a sweetener.

Aroma composition to reduce or suppress undesirable bitter and astringent taste impressions of sweeteners

The use is described of a compound of Formula (I)  As a flavoring or flavoring mixture for imparting, modifying and/or enhancing one, two or all the taste impressions umami, kokumi and salty. Flavoring mixtures, vegetable extracts and preparations according to the invention and associated uses and methods are also described.

Cinnamamides as savory flavorings

The invention relates to certain compounds, salts of these compounds and mixtures containing or consisting of two or more such compounds, two or more such salts or one or more such compounds and one or more such salts, each for use in a method for the prophylaxis and/or treatment of inflammation, in particular of inflammation of the skin.

Compounds and mixtures for influencing inflammatory states

Growing community of inventors

Holzminden, Germany

Katharina Reichelt