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 flavour; and/or (iii) as an aromatic and/or flavouring substance.

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 flavour, and/or (iv) for masking a bitter flavour. 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 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: Described is a mixture comprising or consisting of intact, separated citrus juice sacs with aroma addition, wherein these citrus juice sacs have based on their total weight an aroma content of 50 ppm (0.005% by weight) or more.

Abstract: 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; ?-sanshool; ?-hydroxysanshool; ?-hydroxysanshool; ?-hydroxysanshool; ?-hydroxyisosanshool; ?-dehydrosanshool; ?-sanshool; bungeanool; isobungeanool; dihydrobungeanool; or tetrahydrobungeanool, or combinations thereof.

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

Abstract: The invention describes a process for the production of 2E,4Z-decadienoic acid-N-isobutylamide (cis-pellitorine) and its use as a pungent principle and aromatic substance having a heat-generating effect, preferably in preparations used for foodstuffs, oral hygiene or luxury foodstuffs.

Abstract: The invention relates to an aroma composition for reducing or suppressing a bitter, astringent impression in the oral cavity, comprising (i) one or more salivatory aroma substances and/or flavorings and (ii) one or more particular bitterness-masking aroma substances and/or flavorings and optionally (iii) one or more further aroma substances, wherein preferably at least one aroma substance is an aroma substance which suppresses malodors and optionally (iv) one or more auxiliary substances or carriers.

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 flavouring which gives a sweet olfactory impression.

Abstract: The invention primarily relates to aroma compositions of (i) certain saliva-stimulating alkamides having a tingling, pungent and/or hot flavor (such as for example pellitorines, spilanthol) with (ii) hesperetin (5,7-dihydroxy-3-(3-hydroxy-4-methoxyphenyl)-chroman-4-one) or the enantiomers and/or salts thereof and/or (iii) 4-hydroxydihydrochalcones (3-(4-hydroxyphenyl)-1-phenylpropan-1-ones) and/or the salts thereof, the use thereof to enhance the sweet flavor of sweet-tasting substances or the sweet odor impression of aroma substances which give rise to a sweet odor impression, but in particular to enhance the sweet initial flavor or odor (initial sweetness). The invention thus relates to the use of said aroma compositions as general sweetness enhancers and enhancers of initial sweetness.

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: The use is described of hydroxybenzoic acid amides having formula (I) wherein R1 to R5 mutually independently denote hydrogen, hydroxy, methoxy or ethoxy, with the proviso that at least one of the radicals R1 to R5 denotes hydroxy. and R6 denotes hydrogen, methyl or ethyl and n denotes 1 or 2, their salts and mixtures thereof, to mask or reduce the unpleasant flavour impression of an unpleasantly tasting substance and/or to strengthen the sweet flavour impression of a sweet substance.

Abstract: The present invention relates to the use of various ferulic acid amides as pungent compounds and aroma compounds having a heat-generating effect in preparations used in nutrition, oral hygiene or consumed for pleasure.

Abstract: Process, in order to impart to foodstuffs an aroma of fresh ground and fresh brewed coffee, wherein the aroma substances necessary for imparting the aroma impression of fresh brewed or fresh ground coffee are produced in separate formulations and recombined for use in food stuffs or perfumery products.

Abstract: The invention relates to a mixture of compounds having the sensory properties of winter-green, 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 use is described of a compound of formula (I) wherein R represents a C1-C4 alkyl or a C1-C5 acyl residue as an odorant or flavoring or as a flavor enhancer.

Abstract: The use of an alkenecarboxylic acid N-alkylamide of the formula or of a mixture of two or more compounds of the formula (3a) and/or (3b), wherein, in each case R1 represents an alkyl radical and R2 represents a lower alkyl radical, as (i) a piquant substance and/or (ii) for generating a sensation of heat on consumption and/or (iii) for intensifying the flavour of ethanol and/or (iv) for imitating the flavour of ethanol, is described.

Abstract: The use of 6,6?-dihydroxy-5,5?-dimethoxy-[1,1?-biphenyl]-3,3?-dicarboxaldehyde (divanillin) as a flavouring is described. Also described are flavouring compositions and foodstuffs comprising divanillin in a sensorially effective amount.

Abstract: The invention describes a process for the production of 2E,4Z-decadienoic acid-N-isobutylamide (cis-pellitorine) and its use as a pungent principle and aromatic substance having a heat-generating effect, preferably in preparations used for foodstuffs, oral hygiene or luxury foodstuffs.