公开(公告)号：US10165791B2

公开(公告)日：2019-01-01

申请号：US15814894

申请日：2017-11-16

Applicant: Symrise AG

Inventor： Jakob Peter Ley ,  Katharina Reichelt ,  Thomas Riess ,  Kathrin Langer ,  Susanne Paetz

IPC: A23L1/236 ,  A23L1/22 ,  A23L27/20 ,  A23L27/00

Abstract: The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, 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 certain Rubus suavissimus extracts, 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.

公开(公告)号：US20140287122A1

公开(公告)日：2014-09-25

申请号：US14295719

申请日：2014-06-04

Applicant: SYMRISE AG

Inventor： Jakob Peter Ley ,  Katharina Reichelt ,  Thomas Riess ,  Kathrin Langer ,  Susanne Paetz

IPC: A23L1/22

CPC classification number: A23L27/2052 ,  A23L27/84 ,  A23L27/86

Abstract: The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, 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 certain Rubus suavissimus extracts, 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.

Abstract translation: 本发明涉及使用含有胡椒苷的罗红糖苷和某些混合物，优选使用某些含有罗红糖苷的混合物，特别是胡须提取物，用于掩蔽，降低或抑制苦味，酸味和/或涩味的印象。 本发明还涉及口服消耗品，其包含至少一种苦味，酸味和/或涩味的物质和含有胡萝卜苷或某些含有鲁鲁木糖苷的混合物，优选某些含有鲁鲁氏梭菌的提取物，相应的制备所述制剂的方法及其还原方法 或抑制苦味，酸味和/或涩味的物质的苦味，酸味和/或涩味。 本发明还涉及对于掩蔽，减少或抑制苦味，酸味和/或涩味的印象特别有效的某些调味组合物。