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1.发明授权Process for the preparation of phenylene-bis-benzimidazole-tetrasulfonic acid disodium salt 有权亚苯基 - 双 - 苯并咪唑 - 四磺酸二钠盐的制备方法公开(公告)号：US06730795B2
公开(公告)日：2004-05-04
申请号：US09995328
申请日：2001-11-27
申请人： Ralf Bertram , Stephan Hillers , Oskar Koch , Harry Erfurt , Gerald Reinders
发明人： Ralf Bertram , Stephan Hillers , Oskar Koch , Harry Erfurt , Gerald Reinders
IPC分类号： C07D40310
CPC分类号： A61K8/49 , A61K8/4946 , A61Q17/04 , C07D235/20
摘要： Phenylene-bis-benzimidazole-tetrasulfonic acid disodium salt which is largely free from impurities can be prepared by reacting o-phenylenediamine with terephthalic acid and chlorosulfonic acid in the presence of strong acids with a reaction time of 10 to 15 hours.
摘要翻译： 大部分不含杂质的亚苯基 - 双 - 苯并咪唑 - 四磺酸二钠盐可以通过邻苯二胺与对苯二甲酸和氯磺酸在强酸存在下反应10至15小时的反应时间来制备。
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公开(公告)号：US06547172B2
公开(公告)日：2003-04-15
申请号：US09838431
申请日：2001-04-19
申请人： Gerald Reinders , Harry Erfurt , Horst Boos , Rainer Wellmann
发明人： Gerald Reinders , Harry Erfurt , Horst Boos , Rainer Wellmann
IPC分类号： B02C1900
CPC分类号： G09B23/28
摘要： A novel apparatus can be used to simulate the chewing process, wherein the wherein the apparatus comprises a thermostattable kneading space comprising an upper portion and lower portion, wherein the lower portion comprises at least two kneading paddles for comminuting and kneading the test material and the upper portion comprising an air space for connecting the volatile components released during the comminution and kneading, wherein said apparatus comprises an inlet in which saliva is introduced into the kneading space and a second inlet in which air is passed into the kneading space, wherein air is passed together with the volatile components of the comminution and kneading process through an outlet of the kneading space to a detector system.
摘要翻译： 可以使用新颖的装置来模拟咀嚼过程，其中所述装置包括包含上部和下部的可热调混合空间，其中所述下部包括至少两个用于粉碎和揉捏测试材料和上部 其包括用于连接在粉碎和捏合期间释放的挥发性组分的空气空间，其中所述装置包括将唾液引入捏合空间的入口和空气进入捏合空间的第二入口，其中空气通过 以及通过捏合空间的出口将粉碎和捏合过程的挥发性组分连同检测器系统。
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公开(公告)号：US06222076B1
公开(公告)日：2001-04-24
申请号：US09215495
申请日：1998-12-18
申请人： Alfred Krempel , Oskar Koch , Harry Erfurt
发明人： Alfred Krempel , Oskar Koch , Harry Erfurt
IPC分类号： C07C4921
CPC分类号： C07C45/69 , C07C67/293 , C07C69/14
摘要： The invention relates to a novel process for the preparation of hydroxyalkyl- and acyloxyalkyl-substituted cycloketones by free-radical addition of hydroxyalkenes and acyloxyalkenes respectively to cyclic ketones.
摘要翻译： 本发明涉及通过将羟基烯丙基和酰氧基烯基分别自由基加成到环酮中制备羟烷基和酰氧基烷基取代的环酮的新方法。
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4.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。
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公开(公告)号：US08158180B2
公开(公告)日：2012-04-17
申请号：US12335859
申请日：2008-12-16
申请人： Ingo Reiss , Harry Erfurt , Frank Ott , Günter Kindel , Bernd Gabriel
发明人： Ingo Reiss , Harry Erfurt , Frank Ott , Günter Kindel , Bernd Gabriel
IPC分类号： A23L1/22
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。
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6.发明授权公开(公告)号：US08394442B2
公开(公告)日：2013-03-12
申请号：US13420821
申请日：2012-03-15
申请人： Ingo Reiss , Harry Erfurt , Frank Ott , Günter Kindel , Bernd Gabriel
发明人： Ingo Reiss , Harry Erfurt , Frank Ott , Günter Kindel , Bernd Gabriel
IPC分类号： A23L1/22
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。
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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。
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8.发明申请公开(公告)号：US20120178828A1
公开(公告)日：2012-07-12
申请号：US13420821
申请日：2012-03-15
申请人： Ingo Reiss , Harry Erfurt , Frank Ott , Günter Kindel , Bernd Gabriel
发明人： Ingo Reiss , Harry Erfurt , Frank Ott , Günter Kindel , Bernd Gabriel
IPC分类号： A23L1/226 , A61K47/12 , A61K47/22 , A61K47/20 , A61K47/10 , A61K47/08 , A61K8/49 , A61K8/46 , A61K8/33 , A61K8/37 , A61K8/36 , A61K8/365 , A61K8/35 , A61K8/34 , A23L2/56 , A61K47/14
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。
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9.发明授权公开(公告)号：US07879378B2
公开(公告)日：2011-02-01
申请号：US11911983
申请日：2006-04-06
IPC分类号： G01N30/88
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。
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