Abstract: A flavoring mixture, comprising (i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof, and (ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof, wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is ?2.

Abstract: A flavoring mixture, comprising (i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof, and (ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof, wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is ?2.

Abstract: A flavoring mixture, comprising (i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof, and (ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof, wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is ?2.

Abstract: Systems, methods, and software for data visualization frameworks are provided herein. An exemplary method includes identifying a target dataset from which to determine data insights for presentation in an insight interface to the user application. The method includes determining data insight candidates for the target dataset based at least on usage modalities associated with processing one or more past datasets, and establishing content of the data insight candidates according to at least the target dataset and the usage modalities, where the content of each of the data insight candidates includes at least one insight object described by object metadata that indicates at least a processing lineage used to produce the at least one insight object.

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: 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 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: The present invention particularly relates to new uses of compounds of formula (I) (as described herein) for inhibiting or reducing the absorption of free fatty acids in the small intestine, as well as a new compound of formula (I) as such, aroma compositions and new compositions comprising such a compound of formula (I). Further aspects of the present invention result from the patent claims and the subsequent description including the examples.

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 invention relates to providing both fermentative and biotechnological methods for producing 3,4-methylized cinnamic acids, 3,4-methylized cinnamic acid esters, 3,4-dimethoxyphenethylamine, and 4-methylized cinnamic acid amides using a 4?-O-methyltransferase, optionally in combination with further enzymes, wherein the enzymes are selected by means of metabolic engineering and operation have been adapted by targeted optimization, and compositions obtained by means of the method. The invention further relates to vector systems, recombinant microorganisms or fungi, and specific nucleic acid segments and polypeptides.

Abstract: The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.

Abstract: A system (and corresponding methodology) by which a user can interact directly with visual data is provided. The system employs associations and relationships between visual data objects to automatically update objects based upon a change in other objects. The innovation also provides specialized controls (e.g., dashboard tools/controls) that facilitate manipulation of visual data. As there can be numerous manners in which a user can interact with visualization data, the innovation enables a specialized set of controls to be identified and provided to a user thereby reducing overwhelming effects of a large number of controls.

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.

Abstract: Systems, methods, and software for data visualization frameworks are provided herein. An exemplary method includes identifying a target dataset from which to determine data insights for presentation in an insight interface to the user application. The method includes determining data insight candidates for the target dataset based at least on usage modalities associated with processing one or more past datasets, and establishing content of the data insight candidates according to at least the target dataset and the usage modalities, where the content of each of the data insight candidates includes at least one insight object described by object metadata that indicates at least a processing lineage used to produce the at least one insight object.

Abstract: Systems, methods, and software for data visualization frameworks are provided herein. An exemplary method includes producing a data insight object for a target dataset, the data insight object comprising an object insight portion for presentation to a user and an object metadata portion that indicates at least a processing lineage used to produce the data insight object. The method includes providing the data insight object for presentation by an insight interface to the user application, and responsive to identifying a user action related to at least the target dataset, applying the processing lineage to produce at least one different data insight object for presentation by the insight interface.

Abstract: The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.

Abstract: Proposed is the use of cinnamic acid amide derivatives of formula (I) in which R1, R2, R3 and R4, independently of one another, stand for hydrogen or a methoxy group, as a flavouring.

Abstract: The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.

Abstract: The invention relates to the use of specific compounds from the structural class of vanillyl lignans or the salts and/or mixtures thereof for modifying or masking unpleasant taste impressions, in particular bitter, astringent, and/or metallic taste impressions. The invention also relates to a corresponding method for masking unpleasant taste impressions, in particular bitter, astringent, and/or metallic taste impressions. The invention further relates to specific preparations containing an effective amount of vanillyl lignans or the salts and/or mixtures thereof to be used in accordance with the invention.

Abstract: The invention relates to providing both fermentative and biotechnological methods for producing 3,4-methylized cinnamic acids, 3,4-methylized cinnamic acid esters, 3,4-dimethoxyphenethylamine, and 4-methylized cinnamic acid amides using a 4?-O-methyltransferase, optionally in combination with further enzymes, wherein the enzymes are selected by means of metabolic engineering and operation have been adapted by targeted optimization, and compositions obtained by means of the method. The invention further relates to vector systems, recombinant microorganisms or fungi, and specific nucleic acid segments and polypeptides.