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 invention relates to an aroma composition comprising at least one taste modifier having the general formula I or a salt thereof, a semi-finished product comprising such an aroma composition, a finished product comprising such an aroma composition and/or such a semi-finished product, the use of at least one specific taste modifier and a method for improving the sweet/sour balance and/or reducing the sweet/sour imbalance and/or improving the mouthfeel in a preparation.

Abstract: The present invention concerns a flavouring composition comprising hesperetin and hesperetin dihydrochalcone for improving the taste profile in a preparation. Furthermore, the present invention relates to preparations having a balanced taste profile as well as a method for improving the taste profile of a preparation.

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, according to a primary aspect, a method for manufacturing a mixture comprising rotundone. A further aspect of the present invention relates to mixtures containing rotundone as well as their use for generating, imparting or modifying, preferably enhancing, one or several taste and/or olfactory impressions. Moreover, the invention relates to a pharmaceutical preparation for nutrition, for oral care or for pleasure or a cosmetic pharmaceutical preparation or a pharmaceutical preparation intended for oral consumption or an intermediate good for manufacturing a pharmaceutical preparation for nutrition, for oral care or for pleasure or a cosmetic pharmaceutical preparation or a pharmaceutical preparation intended for oral consumption comprising a mixture according to the invention and furthermore to a method for manufacturing said preparation or intermediate good.

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: 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: The present invention relates to, according to a primary aspect, a method for manufacturing a mixture comprising rotundone. A further aspect of the present invention relates to mixtures containing rotundone as well as their use for generating, imparting or modifying, preferably enhancing, one or several taste and/or olfactory impressions. Moreover, the invention relates to a pharmaceutical preparation for nutrition, for oral care or for pleasure or a cosmetic pharmaceutical preparation or a pharmaceutical preparation intended for oral consumption or an intermediate good for manufacturing a pharmaceutical preparation for nutrition, for oral care or for pleasure or a cosmetic pharmaceutical preparation or a pharmaceutical preparation intended for oral consumption comprising a mixture according to the invention and furthermore to a method for manufacturing said preparation or intermediate good.

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: 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 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 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 triterpenes and triterpene glycosides of the formula (I) and/or physiologically acceptable salts thereof, preferably naturally occurring triterpenes and triterpene glycosides from Mycetia balansae and/or physiologically acceptable salts thereof and orally consumable formulations comprising one or a plurality of these triterpenes and triterpene glycosides and/or physiologically acceptable salts thereof. The invention further relates to the use of these triterpenes and triterpene glycosides and/or physiologically acceptable salts thereof, preferably an extract of Mycetia balansae, for generating a sweet impression in an orally consumable formulation or for reinforcing the sweet impression of an orally consumable formulation comprising at least one further, preferably naturally occurring, sweet-tasting substance.

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: 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 flavorings.