Symrise Ag

Symrise Gmbh & Co Kg

Deutsches Institut Für Ernahrungsforschung Potsdam-Rehbrücke

Tobias Vössing

Michael Backes

Jakob Peter Ley

Jan Looft

Susanne Paetz

Gerhard Schmaus

Heiko Oertling

Holger Joppe

Sabine Widder

Christopher Sabater-Lüntzel

Horst Surburg

Oskar Koch

Martina Herrmann

Wolfgang Meyerhof

Wilhelm Pickenhagen

Katharina Reichelt

Marcus Rudolf Götz

Johannes Panten

Dietmar Schatkowski

Ingo Wöhrle

Maria Blings

Marcus Eggers

Jekaterina Ongouta

Thomas Obrocki

Birgit Kohlenberg

Volkmar Koppe

Jens Koch

Christopher Sabater

Nadine Heinemeier

Christian Wintermeyer

Willi Krieger

Martinia Herrmann

Armin Van Der Kolk

Susanne Otte-Hölscher

Lars Meier

Frauke Stähler

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, 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

Specific compositions comprising one or multiple (cannabinoid) compound(s) of formula (A) and/or one or multiple salt(s) thereof are described as well as methods for their manufacture.  A compound of formula (A), a salt of formula (A) and a respective composition for use as medicine and for use in a method for the therapeutic treatment of the human or animal body, respectively, are also described. Furthermore, corresponding pharmaceutical formulations, cosmetic preparations and foodstuff and/or gourmet or snack preparations fit for consumption as well as a method for the manufacture of delta-9-tetrahydrocannabinol are described.

Mixtures of cannabinoid compounds, and production and use thereof

The present invention primarily relates to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for producing a sensory impression of sweetness (i.e. an impression of sweetness) in an orally consumable preparation or for intensifying the sensory impression of sweetness of an orally consumable preparation comprising at least one further sweet-tasting and/or sweet-smelling substance. The present invention further relates to certain semifinished products and certain orally consumable preparations containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I). Finally the invention also relates to a method of producing an orally consumable preparation and a method of producing and/or intensifying a sensory impression of sweetness in/of an orally consumable preparation.

Use of certain neoflavonoids for intensifying and/or producing a sensory impression of sweetness

The present invention relates primarily to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for flavor modification, in particular for altering or masking a bitter, astringent and/or metallic flavor impression of a bitter, astringent and/or metallic tasting substance and a corresponding method of flavor modification. The present invention further relates to certain mixtures and certain preparations fit for consumption containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I).

Use of neoflavonoids for flavor modification

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

The present invention relates to the use of a compound or a mixture consisting of two or more compounds or containing one or more compounds selected from the group consisting of compounds of Formulae (I) and (ent-I) wherein in Formulae (I) and (ent-I) the following applies:the aromatic radical Ar is selected from the group consisting of: wherein in the aromatic radicals A and B the following applies:Rand Rare selected independently of one another from the group consisting of H, OH, OCH, OCHCH, OCH(CH), COOCH, COOCHCH, COOCH(CH),or Rand Rare adjacent and jointly form an OCHO group,and wherein in the aromatic radical C the following applies:X is O or Sas a flavoring substance or flavoring substance mixture.

Aromatic neomenthylamides as flavoring substances

The present invention relates primarily to the use of particular ureas, thioureas, carbamates, thiocarbamates and guanidines based on the neomenthyl structure and corresponding mixtures with one another or with further compounds as flavor materials or flavor material mixtures for producing, imparting, modifying and/or enhancing savory flavor notes. the invention furthermore relates to particular compositions, preparations and semifinished products which comprise the said compounds, as well as methods for producing, imparting, modifying and/or enhancing particular flavor impressions. Lastly, the invention also relates to the compounds themselves and to corresponding mixtures.

Neo-menthyl derivatives as flavor materials

A description is given of precursor compounds of sweet taste receptor antagonists for the prevention or treatment of disease, in particular for the prevention or treatment of Type 2 diabetes. A description is also given of uses of these precursor compounds and edible compositions, preparations for nutrition or pleasure or semi-finished products and pharmaceutical preparations, containing such precursor compounds.

Precursor compounds of sweet taste receptor antagonists for the prevention or treatment of disease

The present invention relates to the use of a compound of the Formula (I) 

Substituted bicyclo [4.1.0] heptane-7-carboxylic acid amides and derivatives thereof as food flavor substances

The use of specific compounds of the Formula 1 (and also corresponding mixtures) in particular as cosmetic agents for the inhibition of the substance P-induced release of histamine from mast cells is described.

Anthranillic acid amides and derivatives thereof as cosmetic and pharmaceutical active compounds

The present invention relates to specific oxalic acid derivatives and to corresponding mixtures and to uses thereof as physiological cooling active ingredients.

Oxalic acid derivatives and use thereof as physiological cooling active ingredients

Anthranilic acid amides and derivatives thereof as cosmetic and pharmaceutical agents

The use of a mixture which comprises cis- and trans-3-methyl-&#x3b3;-decalactone in a molar ratio in the range of 2:3 to 3:2, as a jasmone fragrance is described.

Use of a mixture of cis- and trans-3-methyl-&#x3b3;-decalactone and compositions of odoriferous substances and perfumed articles comprising said mixture

The present invention relates to the use of a compound of formula (I) or a mixture of compounds of formula (I) wherein:

Substituted cyclopropanecarboxylic acid (3-methyl-cyclohexyl)amide as flavoring substance

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Beverungen, Germany

Tobias Vössing