-
1.发明申请公开(公告)号：US20090155446A1
公开(公告)日：2009-06-18
申请号：US12335859
申请日：2008-12-16
申请人： Ingo Reiss , Harry Erfurt , Frank Ott , Gunter Kindel , Bernd Gabriel
发明人： Ingo Reiss , Harry Erfurt , Frank Ott , Gunter Kindel , Bernd Gabriel
IPC分类号： A23L1/221
摘要： The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.
摘要翻译： 本发明涉及制备调味浓缩物的方法，该方法可以通过根据本发明的方法制备的调味浓缩物，包含一种或多种根据本发明的调味浓缩物的产品，以及浓缩 调味和/或芳香物质。
-
公开(公告)号：US20080268118A1
公开(公告)日：2008-10-30
申请号：US11911983
申请日：2006-04-06
CPC分类号： G01N30/36 , G01N30/32 , G01N30/54 , G01N30/88 , G01N33/0001 , G01N2030/3007 , G01N2030/342 , G01N2030/8813 , G01N2030/884
摘要： The present invention concerns a process for the separation of olfactorily and/or gustatorily active components by means of high-temperature liquid chromatography (HTLC) and a process for the direct tasting of the components separated by this process.
摘要翻译： 本发明涉及通过高温液相色谱（HTLC）分离嗅觉和/或风味活性成分的方法以及通过该方法分离的成分的直接品尝的方法。
-
公开(公告)号：US20070218179A1
公开(公告)日：2007-09-20
申请号：US11574784
申请日：2005-09-06
IPC分类号： A23L1/22 , C07D333/06
CPC分类号： C07D333/18 , A23L27/105 , A23L27/2052 , A23L27/88
摘要： The use is described of a compound of formula (I) wherein R represents a C1-C4 alkyl or a C1-C5 acyl residue as an odorant or flavoring or as a flavor enhancer.
摘要翻译： 描述了式（I）化合物的用途，其中R表示C 1 -C 4烷基或C 1 -C 4烷基， 作为气味剂或调味剂或作为风味增强剂的酰基残基。
-
公开(公告)号：US20080242585A1
公开(公告)日：2008-10-02
申请号：US11575005
申请日：2005-09-09
申请人： Frank Ott , Gunter Kindel , Jakob Ley , Gehard Krammer , Claus-Oliver Schmidt , Peter Schieberle , Michael Granvogl
发明人： Frank Ott , Gunter Kindel , Jakob Ley , Gehard Krammer , Claus-Oliver Schmidt , Peter Schieberle , Michael Granvogl
IPC分类号： A61K8/49 , A61Q13/00 , A23L1/226 , C07D341/00
CPC分类号： C07D341/00 , A23L27/2052
摘要： The use (i) of a compound of formula 2 wherein R3 and R4 independently of one another represent a C2-C4-alkyl or -alkenyl radical or (ii) of a mixture consisting of or comprising: at least one such compound of formula 2 as well as at least one compound of formula 1 and/or at least one compound of formula 3, wherein R1, R2, R3, R4, R5 and R6 independently of one another represent a C2-C4-alkyl or -alkenyl radical, as a fragrance or flavouring is described.
摘要翻译： 式（ⅰ）其中R 3和R 4彼此独立的式2化合物代表C 2 -C 3 或（ii）由至少一种式2化合物和至少一种式1化合物和/或至少一种式 式3其中R 1，R 2，R 3，R 4，R 5， 彼此独立地表示C 2〜C 4 - 烷基或 - 烯基，作为香料或调味剂 被描述。
-
公开(公告)号：US6072077A
公开(公告)日：2000-06-06
申请号：US870114
申请日：1997-06-05
IPC分类号： C07C67/035 , A23L27/20 , A23L27/29 , C07C67/04 , C07C67/08 , C07C67/14 , C07C69/007 , C07C69/07 , C07C69/24 , C11B9/00 , C07C69/02
CPC分类号： C07C69/007 , A23L27/2028 , A23L27/29
摘要： 5-Z-octenyl esters of the formula ##STR1## in which R represents hydrogen, methyl or ethyl, have an intensive mango aroma, so that the compounds I can be added to fruit compositions and aroma compositions; they have flavor-intensifying and flavor-rounding action.
摘要翻译： 其中R表示氢，甲基或乙基的具有强烈芒果香味的下式的5-Z-辛烯基酯，使得可将化合物I加入到水果组合物和香料组合物中; 它们具有风味增强和调味作用。
-
6.发明申请公开(公告)号：US20080214675A1
公开(公告)日：2008-09-04
申请号：US11574277
申请日：2005-08-02
IPC分类号： A61K31/166 , C07C233/73 , A23L1/22
CPC分类号： A61Q11/00 , A61K8/42 , C07C235/48 , C07C235/60
摘要： The use is described of hydroxybenzoic acid amides having formula (I) wherein R1 to R5 mutually independently denote hydrogen, hydroxy, methoxy or ethoxy, with the proviso that at least one of the radicals R1 to R5 denotes hydroxy. and R6 denotes hydrogen, methyl or ethyl and n denotes 1 or 2, their salts and mixtures thereof, to mask or reduce the unpleasant flavour impression of an unpleasantly tasting substance and/or to strengthen the sweet flavour impression of a sweet substance.
摘要翻译： 描述了具有式（I）的羟基苯甲酸酰胺，其中R 1至R 5相互独立地表示氢，羟基，甲氧基或乙氧基，条件是至少 基团R 1至R 5之一表示羟基。 和R 6表示氢，甲基或乙基，n表示1或2，它们的盐和混合物，以掩盖或减少不愉快的品尝物质的不愉快的风味印象和/或加强甜味 一种甜的物质的印象。
-
公开(公告)号：US20070202188A1
公开(公告)日：2007-08-30
申请号：US10577947
申请日：2004-10-28
申请人： Jakob Ley , Gunter Kindel , Gerhard Krammer
发明人： Jakob Ley , Gunter Kindel , Gerhard Krammer
IPC分类号： A61K35/12
CPC分类号： C12G3/06 , A23G3/36 , A23G4/06 , A23L2/56 , A23L27/202 , A23L27/88 , A61K8/42 , A61K2800/242 , A61Q11/00 , A61Q19/00 , C12G3/04
摘要： The use of an alkenecarboxylic acid N-alkylamide of the formula or of a mixture of two or more compounds of the formula (3a) and/or (3b), wherein, in each case R1 represents an alkyl radical and R2 represents a lower alkyl radical, as (i) a piquant substance and/or (ii) for generating a sensation of heat on consumption and/or (iii) for intensifying the flavour of ethanol and/or (iv) for imitating the flavour of ethanol, is described.
摘要翻译： 使用下式的烯烃羧酸N-烷基酰胺或两种或更多种式（3a）和/或（3b）化合物的混合物，其中在各种情况下，R 1表示 烷基和R 2表示低级烷基，如（i）刺激性物质和/或（ii）用于在消耗时产生热感和/或（iii）增强风味 乙醇和/或（iv）用于模拟乙醇的风味。
-
8.发明申请Use of gamma-aminobutyric acid to mask or reduce an unpleasant flavour impression and preparations containing gamma-aminobutyric 审中-公开使用γ-氨基丁酸掩盖或减少令人不快的风味印象和含有γ-氨基丁酸的制剂公开(公告)号：US20100331349A1
公开(公告)日：2010-12-30
申请号：US10599701
申请日：2005-03-29
申请人： Jakob Ley , Gunter Kindel , Gerhard Krammer , Thomas Hofmann , Nina Rotzoll
发明人： Jakob Ley , Gunter Kindel , Gerhard Krammer , Thomas Hofmann , Nina Rotzoll
IPC分类号： A61K31/522 , A61K31/439 , A61P43/00 , A23L1/227 , A23L2/56
CPC分类号： A61Q11/00 , A23L27/82 , A23L27/84 , A23L27/86 , A23V2002/00 , A61K8/44 , A23V2200/16 , A23V2250/038
摘要： The use of γ-aminobutyric acid or a physiologically acceptable salt of γ-aminobutyric acid to mask or reduce the unpleasant flavour impression of an unpleasantly tasting substance is described. The food, beverage or oral care preparations or oral pharmaceutical preparations comprising at least one unpleasantly tasting substance and γ-aminobutyric acid are also described.
摘要翻译： 描述了使用γ-氨基丁酸或γ-氨基丁酸的生理学上可接受的盐来掩蔽或减少令人不愉快的味道物质的令人不快的风味印象。 还描述了包含至少一种不愉快的品尝物质和γ-氨基丁酸的食品，饮料或口腔护理制剂或口服药物制剂。
-
公开(公告)号：US20080113073A1
公开(公告)日：2008-05-15
申请号：US11910486
申请日：2006-03-09
申请人： Jakob Ley , Gunter Kindel , Susanne Paetz , Gerhard G.E. Krammer
发明人： Jakob Ley , Gunter Kindel , Susanne Paetz , Gerhard G.E. Krammer
IPC分类号： A23L1/22
CPC分类号： A61K8/35 , A23L27/204 , A23L27/86 , A61Q11/00 , C07C45/00 , C07C45/46 , C07C49/83 , C07C49/84
摘要： The use of hydroxydeoxybenzoins of formula (I) wherein R1 and R2 independently of one another represent hydrogen or lower alkyl and R3, R4, R5 and R6 independently of one another represent hydrogen, hydroxy or lower alkoxy, salts thereof and mixtures thereof to mask or reduce the unpleasant taste impression of a substance that tastes unpleasant and/or to enhance the sweet taste of a substance that tastes sweet.
摘要翻译： 式（I）的其中R 1和R 2彼此独立地使用的式（I）的羟基脱氧苯偶姻代表氢或低级烷基，R 3，R R 5，R 5和R 6彼此独立地表示氢，羟基或低级烷氧基，其盐及其混合物，以掩蔽或减少 令人不愉快的口味令人不愉快的味道和/或增加甜味物质的甜味。
-
公开(公告)号：US20070297993A1
公开(公告)日：2007-12-27
申请号：US11736821
申请日：2007-04-18
申请人： Gunter Kindel , Tobias Vossing , Jan Looft , Ingo Wohrle , Rita Lages , Hubert Loges
发明人： Gunter Kindel , Tobias Vossing , Jan Looft , Ingo Wohrle , Rita Lages , Hubert Loges
CPC分类号： C11B9/0076 , A23L27/2052
摘要： The present invention relates to the use of nonenolide for imparting, modifying and/or intensifying one or more smell or flavour impressions from the group consisting of hay, coumarin, lactone and richness in the mouth.
摘要翻译： 本发明涉及非内酯的用途，用于赋予，修饰和/或加强由干草，香豆素，内酯和口中丰富性组成的组中的一种或多种气味或风味印象。
-
-
-
-
-
-
-
-
-
搜索结果
18 条记录 (耗时 0.02 秒)
