Abstract: 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.

Abstract: 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.

Abstract: The use of a hydroxyphenylalkadione derivative of the formula (I) wherein, for X, a and Y: X is a —CH2—, —NH— or —O— group, Y is a —CH2— group and a is a single bond or X and Y are in each case a —CH— group and a is a double bond in the Z or E configuration, wherein, for R1, R2 and R3 R1 denotes hydrogen, an aliphatic radical having 1 to 4 C atoms or a —O—R5, —S—R5 or —NR5R6 group and R2 and R3 independently of one another denote hydrogen or an alkyl having 1, 2, 3, 4 or 5 C atoms which is optionally substituted by one or more oxo groups or R7—O— groups or R1 and R2 together form an aliphatic ring which contains a total of 4 to 10 carbon atoms and 0 or 1 oxygen atom, wherein the ring constituent represented by R1 and R2 is optionally substituted by one or more oxo groups and/or R7—O— groups and/or aliphatic radicals having 1 to 4 C atoms and R3 denotes hydrogen or an alkyl having 1, 2, 3, 4 or 5 C atoms which is optionally substituted by one or more oxo groups or R7—O— groups or R2 and

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.