| Patent application number | Description | Published |
|---|
| 20080214675 | Hydroxybenzoic Acid Amides and the Use Thereof For Masking Bitter Taste - The use is described of hydroxybenzoic acid amides having formula (I)
| 09-04-2008 |
| 20080227866 | Hydroxyphenylalkadiones and Their Use for Masking Bitter Taste and/or for Intensifying Sweet Taste | 09-18-2008 |
| 20080242585 | Disubstituted Tetrathianes as Fragrances or Flavourings | 10-02-2008 |
| 20080268118 | Process for the Separation and Sensory Evaluation of Flavours - 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. | 10-30-2008 |
| 20080317923 | AROMA COMPOSITION FOR REDUCING OR SUPPRESSING AN UNDESIRED BITTER, ASTRINGENT IMPRESSION - The invention relates to an aroma composition for reducing or suppressing a bitter, astringent impression in the oral cavity, comprising
| 12-25-2008 |
| 20090124701 | USE OF ALKAMIDES FOR MASKING AN UNPLEASANT FLAVOR - An individual alkamide and/or a mixture having two or more different alkamides, is disclosed for changing, masking or reducing the unpleasant flavor impression of an unpleasant-tasting substance or mixture of substances. The alkamide can be trans-pellitorine; cis-pellitorine; 2Z,4Z- or 2Z,4E-decadienoic acid-N-isobutylamide; 2E,4E-decadienoic acid-N-([2S]-2-methylbutyl)amide; 2E,4E-decadienoic acid-N-([2R]-2-methylbutylamide); 2E,4Z-decadienoic acid-N-(2-methylbutyl)amide; achilleamide; sarmentine; 2E- or 3E-decenoic acid-N-isobutylamide; 3E-nonenoic acid-N-isobutylamide; spilanthol; homospilanthol; 2E,6Z,8E-decatrienoic acid-N-([2R]-2-methylbutyl)amide; 2E- or 2Z-decen-4-oic acid-N-isobutylamide; α-sanshool; α-hydroxysanshool; γ-hydroxysanshool; γ-hydroxysanshool; γ-hydroxyisosanshool; γ-dehydrosanshool; γ-sanshool; bungeanool; isobungeanool; dihydrobungeanool; or tetrahydrobungeanool, or combinations thereof. | 05-14-2009 |
| 20090155446 | PROCESS FOR THE PREPARATION OF A FLAVORING CONCENTRATE, AND A FLAVORING CONCENTRATE - 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. | 06-18-2009 |
| 20090162510 | USE OF ALKOXYLATED FLAVONES TO INTENSIFY THE SENSORY IMPRESSION OF ALCOHOL - The present application relates to a use of a compound of Formula I or of a mixture of compounds of Formula I: | 06-25-2009 |
| 20090208426 | Use of Diacetyl Trimer as an Aromatic and Flavouring Substance - The invention relates to the use of 2,5-diacetyl-3a,5,6,6a-tetrahydro-6a-hydroxy-2,3a,5-trimethylfuro[2,3-d]-1,3-dioxole (diacetyl trimer) of the formula | 08-20-2009 |
| 20100233102 | USE OF 4-HYDROXYDIHYDROCHALCONES AND THEIR SALTS FOR ENHANCING AN IMPRESSION OF SWEETNESS - The invention provides the use of
| 09-16-2010 |
| 20100273887 | MIXTURES COMPRISING PELLITORIN AND USES THEREOF - The present invention relates to products and mixtures comprising (a) pellitorin and (b) selected cooling agents. The present invention further relates to products and medicaments for soothing irritated oral and/or nasal tissues. The present invention also relates to the use of such mixtures for soothing irritated oral and/or nasal tissues and the use of such mixtures for reducing bitterness, in particular the bitterness of oral care products, confectionery products and medicaments, more specifically reducing the bitterness of menthol and menthol containing products and medicaments. | 10-28-2010 |
| 20100310479 | USE OF CERTAIN ISOPROPYL METHYLCYCLOHEXENE THIOLS AS FRAGRANCES AND/OR FLAVORS - A description is provided of new compounds of formula (A) and in particular the use of a compound of formula (A) or a mixture of two or more compounds of formula (A), wherein the thiol group of each compound of formula (A) independently of one another in each case is linked with the carbon atom in position 3, 4, 5 or 6, as a fragrance or flavor for imparting, modifying and/or intensifying one, two or all the smell and/or taste notes grapefruit, tropical fruits and blackcurrant | 12-09-2010 |
| 20100331349 | Use of gamma-aminobutyric acid to mask or reduce an unpleasant flavour impression and preparations containing gamma-aminobutyric - 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. | 12-30-2010 |
