Abstract: The present invention relates to ingredients for improving the flavour of food products. It concerns flavouring compositions with 8Z, 11Z-heptadecadional, 8Z-heptadecenal and 7Z-hexadecenal and optionally further aldehydes. Furthermore, the present invention relates to preparations with improved taste characteristics comprising an inventive flavouring composition as well as the use of an inventive flavouring composition and a method for improving at least one taste characteristic in a preparation.

Abstract: The present invention relates to a compound of formula (I) for use in organic electronic devices, a composition comprising a compound of formula (IV) and at least one compound of formula (VIa) to (VId), an organic semiconductor layer comprising the compound or composition, an organic electronic device comprising the organic semiconductor layer, and a display device comprising the organic electronic device.

Abstract: The invention relates to a novel compound, a mixture comprising the compound, a method for producing such a compound, a compound obtained or obtainable by such a method, a mixture comprising one or more such compound(s), a flavour composition comprising such a compound or mixture, a composition serving for food or pleasure or pharmaceutical composition comprising one or more of such compounds or such a mixture, as well as to the use of such a compound or of such a mixture for imparting, modifying and/or enhancing a sweet taste impression and a method for imparting, modifying and/or enhancing a sweet taste impression.

Abstract: The present invention relates to the cultivation (preferably indoor) of Hydrangea species for increased production of phyllodulcin and the provision of a plant material, preferably a dried plant material, having an increased content of phyllodulcin.

Abstract: The present invention relates to the use of a compound or a mixture of two or more compounds of formula for modulating and/or optimizing the flavor of one or more sweet tasting substance(s), to a composition comprising such a compound or mixture and one or more sweet tasting substance(s) and to a product comprising such a composition. Furthermore, the present invention relates to a method for modulating and/or optimizing the flavor of one or more sweet tasting substance(s), to a method for producing a compound according to the invention and to the use of such a compound as a flavour.

Abstract: The present invention relates to a method for producing a plant extract comprising phyllodulcin, a plant extract obtained or obtainable by such a method, a flavouring mixture comprising such a plant extract, a composition comprising such a plant extract, the use of such a plant extract or of such a flavouring mixture and a method for imparting or modifying a sweet taste impression.

Abstract: The present invention relates to the use of naringenin for improving the taste quality of phloretin. Additionally, the present invention relates to a method for improving the taste quality of phloretin. Furthermore, the invention relates to aroma compositions containing naringenin and phloretin as well as semi-finished and finished products containing the aroma compositions.

Abstract: The present invention relates to flavoring compositions comprising eriocitrin, eriodictyol-7-O-glucoside and eriodictyol for taste improvement. Furthermore, the present invention relates to a method to produce such flavoring compositions as well as their use for taste improvement as well as a method for improving taste characteristics in a preparation.

Abstract: The present invention primarily relates to a process for production of one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulphuric compounds, the process comprising providing a culture medium comprising one or more components supporting growth of a fungus from the phylum Basidiomycota and being convertable to one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulfur aroma compounds; cultivating a fungus from the phylum Basidiomycota in or on the culture medium under conditions that support the growth of the fungus and formation of the one or more flavourings, and optionally recovering the one or more flavourings.

Abstract: The present invention lies in the field of food ingredients and concerns a method for the production of dihydrochalcones from various educts as well as the corresponding enzymes, which are used for the production of dihydrochalcones. Furthermore, the present invention concerns transgenic microorganisms and vectors for expressing the enzymes according to the invention.

Abstract: The present invention primarily relates to a process for production of one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulphuric compounds, the process comprising providing a culture medium comprising one or more components supporting growth of a fungus from the phylum Basidiomycota and being convertable to one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulfur aroma compounds; cultivating a fungus from the phylum Basidiomycota in or on the culture medium under conditions that support the growth of the fungus and formation of the one or more flavourings, and optionally recovering the one or more flavourings.

Abstract: The present invention relates to biotechnological methods for the production of saturated as well as unsaturated aldehydes, and mixtures thereof using at least one alpha-dioxygenase and at least one aldehyde dehydrogenase. The method may be carried out either fermentatively or enzymatically. Furthermore, the present invention relates to a vector system, as well as sequences and recombinant microorganisms encoding the enzymes that can be used to produce the aldehydes and mixtures according to the invention. Further, the present invention relates to compositions obtained by the methods according to the present invention.

Abstract: The present invention relates to a biocatalytical method for manufacturing of homoeriodictyol dihydrochalcone and/or hesperetin dihydrochalcone by providing at least one first biocatalyst system for the hydroxylation of phloretin and/or its glycosides as well as at least one second biocatalyst for the methylation of 3-hydroxyphloretin. Further disclosed are microorganisms capable of producing such biocatalysts as well as sequences encoding the biocatalysts. Furthermore, the present invention relates to the use of a mixture obtained by a method as disclosed in the present invention and to specific compositions suitable as sweetness enhancers and/or flavouring agents.

Abstract: Compounds of formula (I) and novel uses of compounds of formula (I), such as for flavour compositions. New preparations and new methods using compounds of formula (I).

Abstract: The present invention primarily relates to a mixture comprising or consisting of components a), b) and c), and optionally component d), wherein component a) is at least one rare sugar, component b) is at least one taste modifying compound, component c) is at least one natural sweet tasting compound, and component d) is at least one natural caloric sweet-tasting carbohydrate and/or at least one non-caloric sweet tasting sugar alcohol.

Abstract: The present invention primarily relates to a mixture comprising or consisting of a) D-allulose and b) a taste modifying compound selected from the group consisting of hesperetin, hersperetindihydrochalcone, phloretin, glycosylated rubusosides, balansines, phyllodulcin, eriodictyol, homoeriodictyol, matairesinol, and mixtures thereof. A further aspect of the present invention relates to a food or beverage product comprising a mixture according to the present invention.

Abstract: The present invention relates to a flavour mixture containing 2E,4Z,7Z- and 2E,4E,7Z-tridecatrienal. This flavour mixture can be produced advantageously from arachidonic acid or oils containing esters thereof.

Abstract: The present invention primarily relates to the use of Homoeriodictyol (HED) or a salt thereof or a mixture of HED and one or more salts thereof or a mixture of several salts thereof for reducing the gastric acid secretion-stimulating effect of N-Acetyl-4-aminophenol (Paracetamol).

Abstract: The present invention relates to genetically modified enzymes obtained by rational design of the active site binding pocket of the prototypic enzyme 4-hydroxyphenylacetate 3-hydroxylase (4HPA3H) for hydroxylating a 4-hydroxyphenyl compound to yield a 3,4-dihydroxyphenyl compound and to biotechnological methods including in vivo and in vitro methods using said enzymes or catalytically active fragments thereof. Further provided is a method either using a suitable oxidase or hydroxylase further enabling the subsequent site specific methylation of the 3,4-dihydroxyphenyl compound in a coupled enzymatic reaction by providing a suitable O-methyltransferase. Finally, compositions obtainable by the aforementioned methods are disclosed.

Abstract: Systems, methods, and software for developing application usage information are provided herein. An exemplary method includes identifying data sources that relate to application usage activity of one or more users, determining activity signals related to at least data analysis by the one or more users from among the application usage activity, and applying the activity signals to a knowledge graphing service that infers data analysis preferences from among the activity signals. The method also includes providing ones of the data analysis preferences for use by data insight services that establish data insight objects visualizing target datasets based at least on the ones of the data analysis preferences.