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    Pyridinium-Betain compounds for use as taste modulators
    1.
    发明授权
    Pyridinium-Betain compounds for use as taste modulators 有权
    用作味觉调节剂的吡啶鎓 - 甜菜碱化合物

    公开(公告)号：US07175872B2

    公开(公告)日：2007-02-13

    申请号：US10792369

    申请日：2004-03-02

    申请人： Thomas Hofmann ,  Harald Ottinger ,  Oliver Frank ,  Tomislav Soldo ,  Imre Blank ,  Renaud Villard ,  Fabien Robert

    发明人： Thomas Hofmann ,  Harald Ottinger ,  Oliver Frank ,  Tomislav Soldo ,  Imre Blank ,  Renaud Villard ,  Fabien Robert

    IPC分类号： A23L1/22 ,  A23L1/226 ,  C07D405/00 ,  C07D211/72

    CPC分类号： C07D213/65 ,  A23L27/2054 ,  A23L27/86 ,  A23L27/88

    摘要： Pyridinium-Betain compounds of the general formula (A): wherein R1 is H or a primary amino acids that is attached to the structure, X is OH or its ionized form O−, Y is OH, SH, or their ionized forms O− and S−, Z is H, an alkyl group, or a glycosidic group, or a phosphate or ester derivative thereof, and n is an integer of 0 to 4 to represent the chain length of the compound. A counter-ion is associated with these compounds and is preferably an ion of sodium, potassium, ammonium, calcium, magnesium, chloride, nitrate, carbonate, sulphate, phosphate, or the like. These compounds can be used as taste modifiers in various foodstuffs.

    摘要翻译： 吡啶鎓 - 甜菜碱通式（A）的化合物：其中R1是H或与结构连接的伯氨基酸，X是OH或其离子化形式，Y是OH，SH ，或其离子化形式，Z为H，烷基或糖苷基，或其磷酸酯或酯衍生物，n为 0〜4的整数，表示化合物的链长。 抗衡离子与这些化合物相关，优选为钠，钾，铵，钙，镁，氯化物，硝酸盐，碳酸盐，硫酸盐，磷酸盐等的离子。 这些化合物可以用作各种食品中的调味剂。

    Pyridinium-betain compounds and their use
    3.
    发明申请
    Pyridinium-betain compounds and their use 审中-公开
    吡啶鎓 - 甜菜碱化合物及其用途

    公开(公告)号：US20060204629A1

    公开(公告)日：2006-09-14

    申请号：US10548416

    申请日：2003-03-10

    申请人： Imre Blank ,  Martin Grigorov ,  Thomas Hofmann

    发明人： Imre Blank ,  Martin Grigorov ,  Thomas Hofmann

    IPC分类号： A23L1/226

    CPC分类号： C07H13/00 ,  A23L27/2056 ,  C07F9/65586

    摘要： The present invention concerns Pyridinium-Betain compounds of the following general formula (A) R1 is H R2 is a chemical group formed by a sugar pentose or hexose ring, substituted at C5 or C6, respectively, with an acid residue taken from the group—phosphoryl, sulfonyl, or carboxyl, and R2 is connected to the pyridaine ring either at C1 or C2 positions R3 is taken from the group consisting of OH, including the ionised form O−, R4 is an aliphatic chain (CH2)n, where n is the chain length in the range from n=0 to n=4, R5 is taken from the group consisting of residues—hydroxy, methoxy, ethoxy, methyl, ethyl, furfurylthio and derivatives, and wherein the counter-ion is taken from the group consisting of sodium, potassium, ammonium, calcium, chloride, carbonate, sulphate, phosphate, and the like.

    摘要翻译： 本发明涉及以下通式（A）的吡啶鎓 - 甜菜碱化合物。R 1是由糖戊糖或己糖环形成的化学基团，其由 C5或C6，其中残基取自基团 - 磷酰基，磺酰基或羧基，R 2和R 2在C1或C2位置R 3连接到吡啶酮环上， / SUB>取自由OH组成的组，包括电离形式，其中R 4是脂族链（CH 2 2 N） 其中n是在n = 0至n = 4的范围内的链长，R 5取自残基羟基，甲氧基，乙氧基 甲基，乙基，糠基硫代和衍生物，其中抗衡离子取自钠，钾，铵，钙，氯化物，碳酸盐，硫酸盐，磷酸盐等。

    Process for the preparation of a flavor active composition
    4.
    发明授权
    Process for the preparation of a flavor active composition 有权
    制备风味活性组合物的方法

    公开(公告)号：US09005689B2

    公开(公告)日：2015-04-14

    申请号：US13390177

    申请日：2010-07-07

    申请人： Tomas Davidek ,  Imre Blank ,  Thomas Hofmann ,  Peter Schieberle

    发明人： Tomas Davidek ,  Imre Blank ,  Thomas Hofmann ,  Peter Schieberle

    IPC分类号： A23L1/22 ,  A23L1/227 ,  A23K1/16

    CPC分类号： A23L1/2275 ,  A23K20/142 ,  A23L27/215

    摘要： The invention concerns a flavor active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavor composition.

    摘要翻译： 本发明涉及通过多步反应获得的风味活性组合物，其包含氨基化合物和羰基化合物之间的第一反应以获得第一中间反应混合物，第二反应与第二氨基化合物单独或与羰基化合物组合 以获得第二中间反应混合物，进一步与单独的氨基化合物或与羰基化合物组合的另外的氨基化合物进行分离反应以获得进一步的中间反应混合物，与来自其它化学类别的化合物进一步分离反应，例如醇，酚类化合物，环氧化物或有机酸 和其组合导致合适的中间体，最后的反应包括所有前述中间体混合物的混合物，或者与氨基和/或羰基化合物组合，以获得最终的风味组合物。

    FLAVOUR ACTIVE COMPOSITION
    5.
    发明申请
    FLAVOUR ACTIVE COMPOSITION 有权
    挥发性活性组分

    公开(公告)号：US20120141643A1

    公开(公告)日：2012-06-07

    申请号：US13390177

    申请日：2010-07-07

    申请人： Tomas Davidek ,  Imre Blank ,  Thomas Hofmann ,  Peter Schieberle

    发明人： Tomas Davidek ,  Imre Blank ,  Thomas Hofmann ,  Peter Schieberle

    IPC分类号： A23L1/227 ,  A23L1/01 ,  A23P1/12 ,  A23L1/22

    CPC分类号： A23L1/2275 ,  A23K20/142 ,  A23L27/215

    摘要： The invention concerns a flavour active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavour composition.

    摘要翻译： 本发明涉及通过多步反应获得的风味活性组合物，其包含氨基化合物和羰基化合物之间的第一反应以获得第一中间反应混合物，第二反应与第二氨基化合物单独或与羰基化合物组合 以获得第二中间反应混合物，进一步与单独的氨基化合物或与羰基化合物组合的另外的氨基化合物进行分离反应以获得进一步的中间反应混合物，与来自其它化学类别的化合物进一步分离反应，例如醇，酚类化合物，环氧化物或有机酸 和其组合导致合适的中间体，最后的反应包括所有前述中间体混合物的混合物，或者与氨基和/或羰基化合物组合，以获得最终的风味组合物。

    Processes for isolating bitter quinides for use in food and beverage products
    7.
    发明申请
    Processes for isolating bitter quinides for use in food and beverage products 审中-公开
    用于分离用于食品和饮料产品中的苦味醌的方法

    公开(公告)号：US20060286238A1

    公开(公告)日：2006-12-21

    申请号：US11156883

    申请日：2005-06-20

    申请人： Gerhard Zehentbauer ,  Paul Bunke ,  Athula Ekanayake ,  Jerry Young ,  Oliver Frank ,  Thomas Hofmann

    发明人： Gerhard Zehentbauer ,  Paul Bunke ,  Athula Ekanayake ,  Jerry Young ,  Oliver Frank ,  Thomas Hofmann

    IPC分类号： A23L1/22

    CPC分类号： A23F5/243 ,  A23C9/156 ,  A23F5/465 ,  A23F5/50 ,  A23L27/28 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/2108

    摘要： Processes for isolating bitter quinides for use in food and beverage products entailing contacting a bitter quinide solution with an adsorbent to adsorb bitter quinides from the bitter quinide solution, desorbing the bitter quinides from the adsorbent to obtain a bitter quinide isolate, and adding the bitter quinide isolate to a food or beverage product to enhance the flavor thereof. A bitter quinide isolate made up of at least one of 3-O-caffeoyl-γ-quinide, 4-O-caffeoyl-γ-quinide, 5-O-caffeoyl-epi-δ-quinide, 5-O-caffeoyl-muco-γ-quinide, 3-O-feruloyl-γ-quinide, 4-O-feruloyl-γ-quinide, 3,4-O-dicaffeoyl-γ-quinide, 4-O-caffeoyl-muco-γ-quinide, 3,5-O-dicaffeoyl-epi-δ-quinide, 4,5-O-dicaffeoyl-muco-γ-quinide, 5-O-feruloyl-muco-γ-quinide, 4-O-feruloyl-muco-γ-quinide, 5-O-feruloyl-epi-δ-quinide, quinide esterified with one or more of caffeic acid, ferulic acid, p-courmaric acid, 2,4-dimethoxycinnamic acid and mixtures thereof.

    摘要翻译： 用于分离用于食品和饮料产品中的苦味醌的方法，其包括使苦味醌类溶液与吸附剂接触以从苦味醌溶液中吸附苦味醌，从吸附剂中解吸苦苣醌以获得苦味醌类分离物，并加入苦味醌 分离成食品或饮料产品以增强其味道。 由3-O-咖啡酰-γ-醌，4-O-咖啡酰-γ-醌，5-O-咖啡酰表面-Δ-醌，5-O-咖啡酰 - 粘膜中的至少一种 - 酰胺 - 醌，3-O-阿魏酰-γ-醌，4-O-阿魏酰-γ-醌，3,4-O-二咖啡酰-γ-醌，4-O-咖啡酰 - 粘 - γ-醌，3 ，5-O-二焦氨基 - 外 - 三角醌 - 醌，4,5-二脱酵母 - 粘膜-γ-醌，5-O-阿魏酸 - 粘膜-γ-醌，4-O-阿魏酸 - 粘膜-γ-醌 ，5-O-阿魏酰 - 外 - 三角醌 - 醌，与一种或多种咖啡酸，阿魏酸，对 - 马来酸，2,4-二甲氧基肉桂酸及其混合物酯化的醌。

    Construction of text classifiers
    9.
    发明授权
    Construction of text classifiers 有权
    文本分类器的构建

    公开(公告)号：US08868402B2

    公开(公告)日：2014-10-21

    申请号：US12650443

    申请日：2009-12-30

    申请人： Dmitry Korolev ,  Hartmut Maennel ,  Matthias Heiler ,  Michael Schaer ,  Thomas Hofmann ,  Wojciech Gajewski ,  Justyna Sidorska

    发明人： Dmitry Korolev ,  Hartmut Maennel ,  Matthias Heiler ,  Michael Schaer ,  Thomas Hofmann ,  Wojciech Gajewski ,  Justyna Sidorska

    IPC分类号： G06F17/30 ,  G06F15/00

    CPC分类号： G06F17/30 ,  G06F15/00 ,  G06F17/2785 ,  G06F17/30707 ,  G06K9/726

    摘要： Methods, systems, and apparatus, including computer program products, for constructing text classifiers. The method includes receiving a collection of candidate phrases for a given topic; filtering the received candidate phrases to remove erroneously included candidate phrases; assigning weights to the candidate phrases including scoring each candidate phrase using an initial classifier and assigning weights to the candidate phrases based on the scores; and generating a linear classifier using the filtered and weighted candidate phrases, where the linear classifier varies the weights for each phrase candidate depending on the length of the document being classified.

    摘要翻译： 用于构建文本分类器的方法，系统和装置，包括计算机程序产品。 该方法包括接收给定主题的候选短语集合; 过滤所接收的候选短语以去除错误地包括的候选短语; 向所述候选短语分配权重，包括使用初始分类器对每个候选短语进行评分，并且基于所述分数向所述候选短语分配权重; 以及使用经滤波和加权的候选短语生成线性分类器，其中线性分类器根据被分类的文档的长度来改变每个短语候选的权重。