Abstract: The use is described of the 4-hydroxychalcone derivatives of the formula (I) wherein A may represent a single or double bond, R1, R2 and R3, mutually independently, may in each case mean H, OH or (preferably C1-C4) alkoxy, providing that at least one of the residues R1 to R3 means OH, and R4 means H, OH or (preferably C1-C4) alkoxy, and/or (ii) the salts thereof and (iii) mixtures thereof to mask or reduce the unpleasant taste impression of an unpleasant tasting substance, as are corresponding methods and preparations.

Abstract: Preparations for oral consumption are proposed, comprising (a) lactic acid 1-menthyl ester of the general formula (I) its stereoisomers or mixtures thereof, (b) at least one substance having a bitter, astringent and/or metallic taste impression, and optionally (c) further flavourings.

Abstract: Suggested is a pharmaceutical composition, comprising menthane carboxylic acid-N-(4-methoxy-phenyl)-amide.

Abstract: The invention relates to hydroxyflavanones, their salts and stereoisomers and their mixtures for suppressing or reducing the bitter and/or metallic taste impression. In addition, the invention relates to nutritional, nutritive or consumable preparations or oral pharmaceutical compositions, characterized in that these have an active content of hydroxyflavanones, their salts and stereoisomers or their mixtures.

Abstract: The use of hesperetin of formula (I) is described wherein the hesperetin of formula (I) is in the form of a (2S)-enantiomer, (2R)-enantiomer or any desired mixture of the two enantiomers, a salt of hesperetin of formula (I), —a mixture comprising or consisting of two or more salts of the hesperetin of formula (I), or a mixture comprising or consisting of hesperetin of formula (I) and one or more salts of hesperetin of formula (I) for enhancing the sweet taste of a sweet-tasting substance or sweet olfactory impression of a flavoring which gives a sweet olfactory impression.

Abstract: A method for production of a dihydrochalcone, especially of phloretin, using a transgenic microorganism, containing a nucleic acid section (a), comprising or consisting of a gene coding for a bacterial chalcone isomerase, and/or a nucleic acid section (a?), comprising or consisting of a gene coding for a plant chalcone isomerase, and a nucleic acid section (b), comprising or consisting of a gene coding for a bacterial enoate reductase, corresponding transgenic microorganisms, containing a nucleic acid section (a), comprising or consisting of a gene coding for a bacterial chalcone isomerase, and/or a nucleic acid section (a?), comprising or consisting of a gene coding for a plant chalcone isomerase, and/or a nucleic acid section (b), comprising or consisting of a gene coding for a bacterial enoate reductase, and host cells, containing one or more identical or different such vectors.

Abstract: The present application relates to a use of a compound of Formula I or of a mixture of compounds of Formula I: wherein R1 to R10 each independently of one another represent H, methoxy or ethoxy and at least one of the radicals R1 to R10 represents methoxy or ethoxy to intensify the sensory impression of alcohol.

Abstract: The present invention relates to a mixture comprising or consisting of: (a) one or more inorganic salts which are suitable for nutrition and are not sodium chloride, (b) one or more mono- or polyvalent salts of polybasic food acids, (c) one or more amino acids, or salts thereof, which are suitable for nutrition.

Abstract: 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 in the form of one of its stereoisomers or in the form of a mixture consisting of or containing two or more of the stereoisomers (i) as an odoriferous or aromatic substance, (ii) for imparting, intensifying and/or modifying a creamy and/or fatty sensation in the mouth, (iii) for imparting, intensifying and/or modifying a sweet, buttery, cream-like and/or creamy flavor, and/or (iv) for masking a bitter flavor. The invention furthermore relates to corresponding aromatic compositions as well as compositions which serve for nutrition, oral hygiene, consumption for pleasure or for oral pharmaceutical use.

Abstract: The invention relates to the use of 5-acetyl-2,5-dimethyl-2-hydroxy-tetrahydrofuran-3-one (diacetyl dimer of formula (I)) in the form of one of its stereoisomers or in the form of a mixture consisting of or containing two, three or four of its stereoisomers (i) for imparting, intensifying and/or modifying a creamy and/or fatty sensation in the mouth, (ii) for imparting, intensifying and/or modifying a sweet, buttery, cream-like and/or creamy flavor; and/or (iii) as an aromatic and/or flavoring substance.

Abstract: The present invention relates to novel pandan extract articles in powder form, wherein the artice comprises high amounts of precursors of 2-acetyl-1-pyrroline, a novel process of preparing such pandan extract articles in powder form and corresponding methods of using said pandan extract articles.

Abstract: The invention relates to a mixture of compounds having the sensory properties of wintergreen, to fragrance and flavoring compositions containing said mixture and to flavored and perfumed products containing said mixture, to a method of adding a wintergreen flavor, odor or note to (non-wintergreen) flavored or perfumed products. Further the present invention relates to the use of said mixture as an enhancement, or as complete or partial replacement for methyl salicylate, in particular in chewing gum, foods, dentrifices, mouthwashes and other orally consumable products. The mixture comprises or consists of dihydroanethole, o-anisaldehyde, 1,3-dimethoxybenzene, 2?-hydroxyacetophenone, and optionally 2-methoxyacetophenone.

Abstract: The present invention relates to a method of identifying a natural substance that is capable of complexation with Ni2+, Cu2+ and/or Fe2+ ions, wherein an extract containing natural substances is led over a stationary phase loaded with Ni2+, Cu2+ and/or Fe2+ ions, which is suitable for immobilized metal affinity chromatography (IMAC). The invention further relates to the use of a stationary phase loaded with Ni2+, Cu2+ and/or Fe2+ ions, which is suitable for immobilized metal affinity chromatography (IMAC), for identifying a natural substance that is capable of complexation with Ni2+, Cu2+ and/or Fe2+ ions.

Abstract: The invention concerns the use of 2E,4E-decadienoic acid-N-isobutylamide (trans-pellitorin) as flavorant, in particular as salivation inducing flavor substance, preferably in a foodstuff or nutrient, an oral hygienic preparation or a gourmet or snack preparation. Further, the invention concerns preparations, semi-finished preparations as well as fragrance, aroma and taste compositions, containing trans-pelletorin as well as a processes for the production of trans-pelletorin.

Abstract: The invention relates to Vaccinium fruit extracts, related preparations, production methods and uses.

Abstract: The use of ?-aminobutyric acid or a physiologically acceptable salt of ?-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 ?-aminobutyric acid are also described.

Abstract: The invention concerns the use of 2E,4E-decadienoic acid-N-isobutylamide (trans-pellitorin) as flavorant, in particular as salivation inducing flavor substance, preferably in a foodstuff or nutrient, an oral hygienic preparation or a gourmet or snack preparation. Further, the invention concerns preparations, semi-finished preparations as well as fragrance, aroma and taste compositions, containing trans-pelletorin as well as a processes for the production of trans-pelletorin.

Abstract: The present invention relates to a solid phase extraction body, methods for its manufacture, uses of such extraction body and analytical methods involving such extraction body.

Abstract: The invention provides the use of a 4-hydroxydihydrochalcone of the formula (I) wherein R1, R2, R3 and R4 each, independently, represent H, OH or O-alkyl, with the proviso that at least one of the groups R1, R2 or R3 represents OH, a salt of such a 4-hydroxydihydrochalcone of the formula (I), a mixture containing or consisting of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above, a mixture containing or consisting of salts of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above or a mixture containing or consisting of a 4-hydroxydihydrochalcone of the formula (I) or two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above, and a salt of a 4-hydroxydihydrochalcone of the formula (I) or two or more salts of different 4-hydroxydihydrochalcones of the formula

Abstract: The invention concerns the use of 2E,4E-decadienoic acid-N-isobutylamide (trans-pellitorin) as flavorant, in particular as salivation inducing flavor substance, preferably in a foodstuff or nutrient, an oral hygienic preparation or a gourmet or snack preparation. Further, the invention concerns preparations, semi-finished preparations as well as fragrance, aroma and taste compositions, containing trans-pelletorin as well as a processes for the production of trans-pelletorin.