Symrise Ag

Symrise Gmbh & Co Kg

Thomas Riess

Jakob Peter Ley

Susanne Paetz

Gerhard Krammer

Katharina Reichelt

Kathrin Langer

Maria Blings

Michael Backes

Günter Kindel

Christopher Sabater-Lüntzel

Petra Hoffmann-Lücke

Fabia Hentschel

Martin Haug

Ralph Schmidtmann

Johannes Kiefl

Andreas Degenhardt

Katja Obst

Deborah Kennison

Guenter Kindel

Dirk Schrader

Egon Gross

Cornelia Homner

Torsten Geissler

Uwe Schäfer

Christopher Sabater

Tom Somers

Bettina Klose

Gerald Glaubitz

Martin Gurney

Torsten Geißler

Thorsten Geiβler

Christoph Sabater

Morine Verwohlt

Jens Fahle

Dariah Lutsch

Rebecca Wiebusch

Christina Sleet

Günther Kindel

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

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 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 novel substance mixtures which can be used as aroma compositions to enhance the sweet taste of oral preparations.

Material mixture containing rubusoside or alpha glycosylrubusoside, for enhancing sweet taste

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

The invention provides the use of wherein

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

Described is a solubilization agent for solubilizing polyphenols, flavonoids and/or diterpenoid glucosides in aqueous liquids, wherein the solubilization agent consists of a mixture of: The solubilization agent is particularly suitable for sparingly water soluble polyphenols, flavonoids and/or diterpenoid glucosides. The invention also relates to compositions and (food or cosmetic) formulations comprising said solubilization agent. It further relates to a method for producing solubilization agents, compositions and (food or cosmetic) formulations.

Solubilization agent for solubilizing polyphenols, flavonoids and/or diterpenoid glucosides

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 the 4-hydroxychalcone derivatives of the formula (I) wherein

Use of 4-hydroxychalcone derivatives for masking an unpleasant taste

The use of hesperetin of formula (I) is described wherein the hesperetin of formula (I) is in the form of a (2S)-enantiomer, (2R)-enantiomer or any desired mixture of the two enantiomers, a salt of hesperetin of formula (I), &#x2014;a mixture comprising or consisting of two or more salts of the hesperetin of formula (I), or a mixture comprising or consisting of hesperetin of formula (I) and one or more salts of hesperetin of formula (I) for enhancing the sweet taste of a sweet-tasting substance or sweet olfactory impression of a flavoring which gives a sweet olfactory impression. 

Use of hesperetin for enhancing the sweet taste

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Holzminden, Germany

Thomas Riess