Symrise Ag

Symrise Gmbh & Co Kg

Leibniz-institut Fur Pflanzenbiochemie

Susanne Paetz

Jakob Peter Ley

Thomas Riess

Michael Backes

Katharina Reichelt

Gerhard Krammer

Kathrin Langer

Tobias Vössing

Joachim Hans

Günter Kindel

Ludger A Wessjohann

Johannes Kiefl

Maria Blings

Fabia Hentschel

Petra Hoffmann-Lücke

Martin Haug

Ralph Schmidtmann

Veronika Somoza

Katja Obst

Andreas Degenhardt

Egon Gross

Kathrin Liszt

Guenter Kindel

Torsten Geissler

Silke Middendorf

Uwe Schäfer

Melanie Stürtz

Morine Verwohlt

Gerald Glaubitz

Tom Somers

Bettina Klose

Dariah Lutsch

Rebecca Wiebusch

Rüdiger Wittlake

Kai Lamottke

Günther Kindel

Jens Fahle

The present invention describes a food product comprising

Improving taste profile of orange juice

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 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)

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

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

Suggested is a mixture of matter, comprising: (a) steviol glycosides, (b) starch degradation products and (c) one or more phenolic sweetness-enhancing aroma substances selected from the group formed by hesperetin, phloretin, 1-(2,4-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one, 7,3-dihydroxy-4'-methoxyflavan and 5-hydroxy-4-(4-hydroxy-3-methoxyphenyl)-7-methoxy-2-chromanone. On condition that components (a+b) and (c) are present in a ratio by weight of from 1.99 to 99:1.

Mixtures of matter

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 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

The invention provides the use of wherein

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

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

Growing community of inventors

Höxter, Germany

Susanne Paetz