Nestec S.a.

Societe Des Produits Nestle S.a.

Pepsico, Inc.

Deutsches Institut Für Ernährungsforschung, Stiftung Des Öffentlichen Rechts, Vertreten Durch Den Stiftungsvorstand

Other

Mars, Incorporated

Givaudan S.a.

Tropicana Products, Inc.

Kraft Foods R & D, Inc.

Tchibo Gmbh

Lucta S.a.

Deutsches Institut Für Ernährungsorschung, Stiftung Des Öffentlichen Rechts, Vertreten Durch Den Stiftungsvorstand

Westfalische Wilhelms-universität Münster

Thomas Hofmann

Wolfgang Meyerhof

Christina Kuhn

Bernd Bufe

Florian Viton

Imre Blank

Candice Marie Smarrito-Menozzi

Dietmar Krautwurst

Fabien Robert

Andreas Dunkel

Tomislav Soldo

Oliver Frank

Harald Ottinger

Rudolf Eggers

Eapen George

Tomas Davidek

Michael J Morello

Margaret Havekotte

Timo Dominikus Stark

Maximilian Kranz

Christoph Cerny

Rachel Lisa Jordan

Andreas Hensel

Ingo Lantz

Doris Marko

Gerhard Eisenbrand

Renaud Villard

Roman Lang

Frank Ullrich

Timo Stark

José Solá Parera

Laura Brehm

Mathias Salger

Montserrat Argelagués Feu

Tamara Bakuradze

Maximillian Kranz

Anneke Glabasnia

Cheryl Nagle

Todd A Rakofsky

Eapan George

Gerhard Bytof

Herbert Stiebitz

Ute Böttler

Veronika Somoza

Christine Kotyczka

Malte Rubach

Anika Wahl

Alexandra Deters

Fabien Les Eaux Vives Robert

Tamara Barkuradze

Todd Rakofsky

Rachel Jordan

Rachel L Jordan

Ute Boettler

The presently disclosed subject matter relates to peptides and flavor compositions that include at least one, two, three, four, five or more peptide compounds, and screening methods for identifying the same. The flavor compositions can be used to enhance or modify the taste and/or flavor of various edible compositions such as human food products and pet food products.

Flavor compositions and screening methods for identifying the same

The present invention relates to a compound of formula (I1); to a mixture comprising an amount from 86% to 99% by weight measured by quantitative proton-NMR of a compound of formula (IA), (IB), (IC), (ID), (IE), (IF), (IG), (IH) and (IJ); and an edible composition and an edible article comprising them. The invention also relates to processes for their preparation and their use as a savoury and mouthfulness taste enhancer; particularly kokumi and/or umami taste enhancer. Formulae (I′) (IA), (IB), (IC), (ID), (IE), (IF), (IG), (IH), (IJ).

Savoury and mouthfulness taste enhancers

The present invention relates to compounds and compositions for use in enhancing flavor and umami taste of food products. Particularly, the present invention relates to compounds of the general formula (I) and compositions comprising them. 

Sugar-dipeptide conjugates as flavor molecules

The present invention relates to compounds and compositions for use in enhancing flavor and umami taste of food products. Particularly, the present invention relates to compounds of the general formula I) and compositions comprising them. 

The present invention relates to a method for making a sugar-dipeptide conjugate. In particular the invention concerns a method for making a sugar-dipeptide conjugate comprising forming a liquid eutectic mixture of at least two compounds solid at 25&#xb0; C. and water, and heating the liquid eutectic mixture; wherein the liquid eutectic mixture comprises a dipeptide and a reducing sugar. A further aspect of the invention is a method for preparing a food product.

Sugar-dipeptide conjugates

The invention concerns a flavor active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavor composition.

Process for the preparation of a flavor active composition

Control of flavor characteristics of and fresh taste in fruit juice, particularly citrus fruit juice, and especially orange juice.

Control of flavor characteristics of and indicator of freshness in fruit juice

The present invention relates to bitter-taste receptors and their role in bitter taste transduction. The invention also relates to assays for screening molecules that modulate, e.g. suppress or block, bitter taste transduction, or enhance bitter taste response.

Bitter taste receptors

The present invention pertains to the use of certain flavor enhancing compounds obtainable from anspecies. In one embodiment, seeds from chives, leeks, ramson and other onions are used for conveying strong kokumi flavor enhancing effects on food products without imparting an onion or garlic-like off taste. These flavor enhancing compounds are also useful for the preparation of Amadori products, which are also used as kokumi flavor enhancing compounds.

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The present invention relates to a method for producing a coffee blend and the coffee blend obtained by this method, wherein the coffee blend is characterized in that a coffee drink brewed from said coffee blend contains high amounts of chlorogenic acids (CGA) and N-methylpyridinium cations (NMP) and optionally, low amounts of carboxylic acid-5-hydroxytryptamides (C5-HT), has a superior antioxidative activity.

Healthy coffee and methods of its production

Natural flavour enhancers and methods for making same

The invention relates to gamma-glutamyl and beta-asparagyl peptide compounds of formula (I) that provide a kokumi flavor to consumables and flavor compositions, and to consumables and flavor compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided.

Kokumi flavour compounds and use

The invention relates to compounds of formula (I) that provide a kokumi flavor to consumables and flavor compositions, and to consumables and flavor compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided.

The present invention relates to flavonoid sugar addition products and a method for making the same. It also relates to the use of these addition products for modifying the taste of food products.

Flavonoid sugar addition products, method for manufacture and use thereof

Growing community of inventors

Neufahrn, Germany

Thomas Hofmann