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    Taste improving substances
    1.
    发明授权
    Taste improving substances 有权
    滋味改善物质

    公开(公告)号：US07862844B2

    公开(公告)日：2011-01-04

    申请号：US11815233

    申请日：2005-10-06

    申请人： Chris Winkel ,  Harry Renes ,  Jan Visser ,  Nico Bouter ,  Jan Bakker ,  Bart Ruisch

    发明人： Chris Winkel ,  Harry Renes ,  Jan Visser ,  Nico Bouter ,  Jan Bakker ,  Bart Ruisch

    IPC分类号： A23L1/226 ,  A23L1/229

    CPC分类号： A23L27/23

    摘要： The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using extremely small amounts of a substance according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X (I). It was found that at very low concentrations, substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof.

    摘要翻译： 本发明的第一方面涉及使用极少量根据式（I）的物质或食用盐的食品，饮料，药物，烟草制品和口腔护理产品的味道改进：R1-CR2（OR3） -CO-X（I）。 发现在非常低的浓度下，由式（I）表示的物质能够改变和补充味道赋予物质的感官影响。 因此，本发明的味道改善物质有利地用于风味组合物，食品，药物，烟草制品和口腔护理产品中。 根据本发明的味道改善物质的典型实例包括N-乳酰基GMP，N-乳酰基AMP，N-乳酰基CMP，N-乳酰基IMP，N-葡萄糖基GMP，N-葡萄糖基AMP，N-葡萄糖基酰基CMP，N-葡萄糖基 IMP，O-乳酰基-GMP，O-乳酰基AMP，O-乳酰基CMP，O-乳酰基IMP，O-葡萄糖基GMP，O-葡萄糖基AMP，O-葡萄糖基酰基CMP和O-葡萄糖基IMP及其混合物。

    Process for the production of compositions containing ribonucleotides and their use as flavouring agents
    2.
    发明申请
    Process for the production of compositions containing ribonucleotides and their use as flavouring agents 有权
    用于生产含有核糖核苷酸的组合物及其作为调味剂的用途的方法

    公开(公告)号：US20090148559A1

    公开(公告)日：2009-06-11

    申请号：US10584847

    申请日：2005-01-06

    申请人： Bertus Noordam ,  Jan Gerrit Kortes

    发明人： Bertus Noordam ,  Jan Gerrit Kortes

    IPC分类号： C12P19/30 ,  C07H1/00 ,  A23L1/229

    CPC分类号： C12P19/34 ,  A23L27/23

    摘要： The present invention describes a process to produce a composition containing 5′-ribonucleotides wherein a microorganism is subjected to autolysis under conditions at which a substantial part of the RNA remains in a form degradable into 5′-ribonucleotides and at which a substantial part of the RNA remains associated with the cell wall fraction. Said cell wall fraction is recovered by a solid/liquid separation method and the RNA associated with said wall fraction is converted into 5′-ribonucleotides. The present invention also describes compositions containing 5′-ribonucleotides and their use in food or feed.

    摘要翻译： 本发明描述了一种制备含有5'-核糖核苷酸的组合物的方法，其中微生物在大部分RNA保留在可降解成5'-核糖核苷酸的形式的条件下进行自溶，其中大部分 RNA仍然与细胞壁分数相关。 通过固/液分离方法回收所述细胞壁级分，将与所述壁级分相关的RNA转化为5'-核糖核苷酸。 本发明还描述了含有5'-核糖核苷酸的组合物及其在食品或饲料中的用途。

    Organic Compounds having Taste-Modifying Properties
    3.
    发明申请
    Organic Compounds having Taste-Modifying Properties 审中-公开
    具有味觉改性的有机化合物

    公开(公告)号：US20160242444A1

    公开(公告)日：2016-08-25

    申请号：US14916861

    申请日：2013-10-02

    申请人： GIVAUDAN SA

    发明人： Adri DE KLERK ,  Harry RENES ,  Cornelis WINKEL

    IPC分类号： A23L1/226 ,  C07C233/49 ,  C07D207/16 ,  A23L2/56 ,  A23L1/229 ,  A23L1/227 ,  A23L1/228

    摘要： This disclosure relates to flavour modification and to compounds of formula (I) wherein R1 is selected from C6-C20 alkyl, and C9-C25 alkenyl, R5 is C1-C3 alkyl, and a) n is 1; and i) R3 and R4 are hydrogen and R2 is the residue of a proteinogenic amino acid; ii) R2 and R3 are methyl and R4 is hydrogen; or R4 is hydrogen and R2 and R3 form together with the carbon atom to which they are attached cyclopropyl; iii) R2 is hydrogen, and R3 and R4 together are —CH2—CH2—CH2—; b) n is 2 or 3 and R2, R3 and R4 are hydrogen, useful in modifying flavours.

    摘要翻译： 本公开涉及风味改性和式（I）化合物，其中R 1选自C 6 -C 20烷基，C 9 -C 25烯基，R 5是C 1 -C 3烷基，和a）n是1; 和i）R3和R4是氢，R2是蛋白质氨基酸的残基; ii）R2和R3是甲基，R4是氢; 或R 4为氢，R 2和R 3与它们所连接的碳原子一起形成环丙基; iii）R 2是氢，R 3和R 4一起是-CH 2 -CH 2 -CH 2 - ; b）n是2或3，R2，R3和R4是氢，可用于改变风味。

    Flavor molecules
    6.
    发明授权
    Flavor molecules 有权
    风味分子

    公开(公告)号：US08715761B2

    公开(公告)日：2014-05-06

    申请号：US12795201

    申请日：2010-06-07

    申请人： Andrew Daniher ,  Yili Wang

    发明人： Andrew Daniher ,  Yili Wang

    IPC分类号： A23L1/236 ,  A23L1/229 ,  C07D213/59 ,  C07D213/80 ,  C07D401/04 ,  C07D213/38 ,  C07D213/64 ,  C07D213/67 ,  C07D277/30 ,  C07D277/24

    CPC分类号： C07D307/46 ,  A23L27/2052 ,  A23L27/2054 ,  A23L27/2056 ,  A23L27/30 ,  C07D213/50 ,  C07D213/61 ,  C07D213/64 ,  C07D213/74 ,  C07D261/08 ,  C07D265/06 ,  C07D277/24 ,  C07D405/12

    摘要： A method of providing a range of flavors to an orally-receivable or ingestible product, the method including adding at least one compound, including salts thereof, of the formula: wherein R1 may be H, OH, O(CH2)2OH, OCH2OCH3 or R2 may be selected from a range of 5- and 6-membered heterocyclic rings, and wherein R3 may be H or OH. The compounds give rise to a wide range of flavors, and some are useful as sweetness enhancers, this allowing sweetener content to be reduced while maintaining sweetness. Also disclosed are orally-receivable or ingestible products including the compounds.

    摘要翻译： 一种向口服可接受或可摄入产品提供一系列风味的方法，所述方法包括加入下式的至少一种化合物，包括其盐：其中R 1可以是H，OH，O（CH 2）2 OH，OCH 2 OCH 3或 R 2可以选自5-和6-元杂环的一个范围，并且其中R 3可以是H或OH。 这些化合物产生广泛的口味，有些可用作甜味增强剂，这使得甜味剂含量在保持甜度的同时减少。 还公开了包括这些化合物的口服可接受或可摄入的产品。

    Taste improving substances
    7.
    发明授权
    Taste improving substances 有权
    滋味改善物质

    公开(公告)号：US07981457B2

    公开(公告)日：2011-07-19

    申请号：US11578443

    申请日：2005-04-06

    申请人： Jan Visser ,  Harry Renes ,  Chris Winkel ,  Nico Bouter

    发明人： Jan Visser ,  Harry Renes ,  Chris Winkel ,  Nico Bouter

    IPC分类号： A23L1/226 ,  A23L1/229

    CPC分类号： A23L27/23 ,  A23L27/2054

    摘要： The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I), or edible salts thereof: formula (I): R1—CR2(OR3)—CO—X. It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, pharmaceuticals, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, N-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and the mixtures thereof.

    摘要翻译： 本发明的第一方面涉及使用根据式（I）的物质的食品，饮料，药物，烟草制品和口腔护理产品的味道改善或其食用盐：式（I）：R1-CR2（OR3 ）-CO-X。 发现由式（I）表示的物质能够改变和补充味道赋予物质的感官影响。 因此，本发明的味道改善物质有利地应用于风味组合物，食品，药物，烟草制品和口腔护理产品中。 根据本发明的味道改善物质的典型实例包括N-乳酰基GMP，N-乳酰基AMP，N-乳酰基CMP，N-乳酰基IMP，N-葡萄糖基GMP，N-葡萄糖基AMP，N-葡萄糖基酰基CMP，N-葡萄糖基 IMP，O-乳酰基-GMP，O-乳酰基AMP，O-乳酰基CMP，O-乳酰基IMP，O-葡萄糖基GMP，N-葡萄糖基AMP，O-葡萄糖基酰基CMP和O-葡萄糖酸基IMP及其混合物。

    Taste Improving Substances
    8.
    发明申请
    Taste Improving Substances 有权
    味道改善物质

    公开(公告)号：US20080038430A1

    公开(公告)日：2008-02-14

    申请号：US11578443

    申请日：2005-04-06

    申请人： Jan Visser ,  Harry Renes ,  Chris Winkel ,  Nico Bouter

    发明人： Jan Visser ,  Harry Renes ,  Chris Winkel ,  Nico Bouter

    IPC分类号： A23L1/226 ,  A23L1/229

    CPC分类号： A23L27/23 ,  A23L27/2054

    摘要： The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics and oral care products, using a compound according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X   (I). It was found that compounds represented by formula (I) are capable of modifying, especially enhancing, the sensory impact of taste imparting substances. Thus, the present taste modifying compounds are advantageously applied in flavour compositions, foodstuffs and oral care products. Typical examples of flavour modifying compounds according to the present invention include N-lactoyl guano sine monophosphate (GMP), N-lactoyl adenosine monophosphate (AMP), N-lactoyl cytosine monophosphate (CMP), N-lactoyl inosine monophosphate (IMP), N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP and N-gluconyl IMP.

    摘要翻译： 本发明的第一方面涉及使用根据式（I）的化合物或其食用盐的食品，饮料，药物和口腔护理产品的味道改善：<？在线配方描述=“在线 公式“end =”lead“？> R 1 -CR 2（或3）-CO-X（I）。 发现由式（I）表示的化合物能够改变，特别是增强味觉赋予物质的感官影响。 因此，本发明的调味化合物有利地应用于风味组合物，食品和口腔护理产品中。 根据本发明的风味改良化合物的典型实例包括N-乳酰基鸟苷一磷酸（GMP），N-乳酰基腺苷一磷酸（AMP），N-乳酰基胞嘧啶一磷酸（CMP），N-乳酰肌苷一磷酸（IMP），N - 葡萄糖基GMP，N-葡萄糖基AMP，N-葡萄糖基酰基CMP和N-葡萄糖基IMP。

    Dog food flavors
    10.
    发明授权
    Dog food flavors 失效
    狗食味道

    公开(公告)号：US4267195A

    公开(公告)日：1981-05-12

    申请号：US888795

    申请日：1978-03-21

    申请人： James C. Boudreau ,  Thomas D. White

    发明人： James C. Boudreau ,  Thomas D. White

    IPC分类号： A23K1/16 ,  A23K1/18 ,  A23L1/229 ,  A23K1/00

    CPC分类号： A23K50/40 ,  A23K20/137 ,  A23K20/142 ,  A23L27/235 ,  Y10S426/805

    摘要： The present invention identifies certain compounds, naturally present in raw meat, which are especially taste active in the dog. These compounds, which have been found to maximally activate taste neurons, are L-proline, L-cysteine, L-histidine, L-lysine, inosine 5'-triphosphate (ITP), inosine 5'-diphosphate (IDP), and adenosine 5'-triphosphate (ATP). Application of these compounds to dog foods in effective amounts can increase their palatability for dogs.

    摘要翻译： 本发明鉴定了在生肉中天然存在的某些化合物，其在狗中尤其是味道活跃。 已被发现能最大限度地激活味觉神经元的这些化合物是L-脯氨酸，L-半胱氨酸，L-组氨酸，L-赖氨酸，肌苷5'-三磷酸（ITP），肌苷5'-二磷酸（IDP）和腺苷 5'-三磷酸（ATP）。 这些化合物对狗食有效的应用可以增加其对狗的适口性。