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25 条记录 (耗时 0.046 秒)

    Neo-Menthyl Derivatives as Flavor Materials
    3.
    发明申请
    Neo-Menthyl Derivatives as Flavor Materials 有权
    新薄荷衍生物作为香料

    公开(公告)号：US20090311401A1

    公开(公告)日：2009-12-17

    申请号：US12482210

    申请日：2009-06-10

    申请人： Jakob Peter Ley ,  Heiko Oertling ,  Michael Backes ,  Tobias Vossing

    发明人： Jakob Peter Ley ,  Heiko Oertling ,  Michael Backes ,  Tobias Vossing

    IPC分类号： A23L1/228

    CPC分类号： A23L1/22091 ,  A23L27/20 ,  A23L27/2024 ,  A23L27/2028 ,  A23L27/88 ,  C07C271/34 ,  C07C271/36 ,  C07C271/38 ,  C07C275/26 ,  C07C335/14 ,  C07C2601/02 ,  C07C2601/08 ,  C07C2601/14

    摘要： 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.

    摘要翻译： 本发明主要涉及基于新薄荷结构和相应混合物的特定脲，硫脲，氨基甲酸酯，硫代氨基甲酸酯和胍，或其它化合物作为调味料或调味料混合物用于生产，赋予，改性和/或 增强美味香味。 本发明还涉及包含所述化合物的特定组合物，制剂和半成品，以及用于生产，赋予，改性和/或增强特定风味印象的方法。 最后，本发明还涉及化合物本身和相应的混合物。

    Use of 1-(2,4-dihydroxy-phenyl)-3-(3-hydroxy-4-methoxy-phenyl)-propan-1-one
    4.
    发明授权
    Use of 1-(2,4-dihydroxy-phenyl)-3-(3-hydroxy-4-methoxy-phenyl)-propan-1-one 有权
    1-（2,4-二羟基 - 苯基）-3-（3-羟基-4-甲氧基 - 苯基） - 丙-1-酮

    公开(公告)号：US08992892B2

    公开(公告)日：2015-03-31

    申请号：US13018906

    申请日：2011-02-01

    申请人： Michael Backes ,  Tobias Vössing ,  Jakob Peter Ley ,  Susanne Paetz

    发明人： Michael Backes ,  Tobias Vössing ,  Jakob Peter Ley ,  Susanne Paetz

    IPC分类号： A61K8/00 ,  A23L1/236 ,  A23L1/22

    CPC分类号： A23L1/236 ,  A23L27/30 ,  A23L27/86

    摘要： The invention concerns the use of a deoxy hesperetin dihydrochalcone or a salt of the deoxy hesperetin dihydrochalcone (I) or a mixture comprising or consisting of a plurality of salts of the deoxy hesperetin dihydrochalcone (I) or a mixture comprising or consisting of deoxy hesperetin dihydrochalcone (I) and a salt or a plurality of salts of the deoxy hesperetin dihydrochalcone (I), to influence the strength of taste impressions of sweet-tasting, unpleasant-, in particular bitter-, tasting or both sweet- and unpleasant-, in particular bitter-, tasting substances or mixtures of substances.

    摘要翻译： 本发明涉及使用脱氧的橙皮素二氢查耳酮或脱氧的橙皮素二氢查耳酮（I）的盐或由多种脱氧的橙皮素二氢查耳酮（I）的盐组成或由其组成的混合物，或者由脱氧异丙嘧啶二氢查耳酮 （I）和脱盐橙皮素二氢查耳酮（I）的盐或多种盐，以影响甜味，不愉快的味道印象的强度，特别是苦味，品尝或甜味和不愉快的味道， 特殊的苦味，品尝物质或物质的混合物。

    Use of neoflavonoids for flavor modification
    7.
    发明授权
    Use of neoflavonoids for flavor modification 有权
    使用类黄酮进行风味改良

    公开(公告)号：US09131716B2

    公开(公告)日：2015-09-15

    申请号：US13616037

    申请日：2012-09-14

    申请人： Michael Backes ,  Tobias Vössing ,  Jakob Peter Ley ,  Susanne Paetz

    发明人： Michael Backes ,  Tobias Vössing ,  Jakob Peter Ley ,  Susanne Paetz

    IPC分类号： A23L1/226 ,  A61K8/49 ,  A61K47/22 ,  A23L1/22

    CPC分类号： A61K47/22 ,  A23L27/204 ,  A23L27/2052 ,  A23L27/84 ,  A61K8/498 ,  A61K2800/10 ,  A61Q19/00

    摘要： 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).

    摘要翻译： 本发明主要涉及一种或多种式（I）的新类黄酮和/或一种或多种式（I）的一种或多种新类黄酮的生理学上可接受的盐用于风味改性的用途，特别是用于 改变或掩蔽苦味，涩味和/或金属味道物质的苦味，涩味和/或金属风味印象以及相应的调味方法。 本发明还涉及适合消费的某些混合物和某些制剂，其含有一种或多种式（I）的类黄酮和/或一种或多种式（I）的一种或多种类黄酮的生理上可接受的盐。

    USE OF 1-(2,4-DIHYDROXY-PHENYL)-3-(3-HYDROXY-4-METHOXY-PHENYL)-PROPAN-1-ONE
    8.
    发明申请
    USE OF 1-(2,4-DIHYDROXY-PHENYL)-3-(3-HYDROXY-4-METHOXY-PHENYL)-PROPAN-1-ONE 有权
    1-（2,4-二羟基苯基）-3-（3-羟基-4-甲氧基苯基）丙-2-酮的使用

    公开(公告)号：US20110189108A1

    公开(公告)日：2011-08-04

    申请号：US13018906

    申请日：2011-02-01

    申请人： Michael Backes ,  Tobias Vössing ,  Jakob Peter Ley ,  Susanne Paetz

    发明人： Michael Backes ,  Tobias Vössing ,  Jakob Peter Ley ,  Susanne Paetz

    IPC分类号： A61K8/35 ,  C07C49/245 ,  A61K47/10 ,  A61Q11/00 ,  A23L1/22

    CPC分类号： A23L1/236 ,  A23L27/30 ,  A23L27/86

    摘要： The invention concerns the use of a deoxy hesperetin dihydrochalcone or a salt of the deoxy hesperetin dihydrochalcone (I) or a mixture comprising or consisting of a plurality of salts of the deoxy hesperetin dihydrochalcone (I) or a mixture comprising or consisting of deoxy hesperetin dihydrochalcone (I) and a salt or a plurality of salts of the deoxy hesperetin dihydrochalcone (I), to influence the strength of taste impressions of sweet-tasting, unpleasant-, in particular bitter-, tasting or both sweet- and unpleasant-, in particular bitter-, tasting substances or mixtures of substances.

    摘要翻译： 本发明涉及使用脱氧的橙皮素二氢查耳酮或脱氧的橙皮素二氢查耳酮（I）的盐或由多种脱氧的橙皮素二氢查耳酮（I）的盐组成或由其组成的混合物，或者由脱氧异丙嘧啶二氢查耳酮 （I）和脱盐橙皮素二氢查耳酮（I）的盐或多种盐，以影响甜味，不愉快的味道印象的强度，特别是苦味，品尝或甜味和不愉快的味道， 特殊的苦味，品尝物质或物质的混合物。

    Use of certain neoflavonoids for intensifying and/or producing a sensory impression of sweetness
    9.
    发明授权
    Use of certain neoflavonoids for intensifying and/or producing a sensory impression of sweetness 有权
    使用某些新类黄酮来加强和/或产生甜度的感觉印象

    公开(公告)号：US09131719B2

    公开(公告)日：2015-09-15

    申请号：US13616134

    申请日：2012-09-14

    申请人： Michael Backes ,  Tobias Vössing ,  Jakob Peter Ley ,  Susanne Paetz

    发明人： Michael Backes ,  Tobias Vössing ,  Jakob Peter Ley ,  Susanne Paetz

    IPC分类号： A23L1/236 ,  A61K47/22 ,  A61K8/49 ,  A61Q19/00 ,  A23L1/22 ,  A23L1/226 ,  C07D311/20 ,  C07C57/52 ,  C07C57/60 ,  C07C57/64

    CPC分类号： A23L1/2363 ,  A23L27/204 ,  A23L27/2052 ,  A23L27/88 ,  A61K8/498 ,  A61K47/22 ,  A61K2800/10 ,  A61Q19/00 ,  C07C57/52 ,  C07C57/60 ,  C07C57/64 ,  C07D311/20

    摘要： 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.

    摘要翻译： 本发明主要涉及式（I）的一种或多种新类黄酮和/或一种或多种式（I）的一种或多种新类黄酮的生理学上可接受的盐用于产生甜度的感觉印象 （即，甜味的印象），或增加包含至少一种另外的甜味和/或甜味物质的口服消耗品的甜味感觉印象。 本发明还涉及含有一种或多种式（I）的新类黄酮和/或一种或多种式（I）的一种或多种类黄酮的生理上可接受的盐的某些半成品和某些口服消耗品。 本发明还涉及一种口服消耗品的制造方法以及口服消耗品的生产和/或加强感觉感觉的方法。