Patents by Inventor Stephan Trautzsch

Stephan Trautzsch has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Use of alkoxylated flavones to intensify the sensory impression of alcohol
    Patent number: 8435586
    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.
    Type: Grant
    Filed: December 18, 2008
    Date of Patent: May 7, 2013
    Assignee: Symrise AG
    Inventors: Gerhard Krammer, Günter Kindel, Stephan Trautzsch, Uwe Schäfer
  • USE OF ALKOXYLATED FLAVONES TO INTENSIFY THE SENSORY IMPRESSION OF ALCOHOL
    Publication number: 20090162510
    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.
    Type: Application
    Filed: December 18, 2008
    Publication date: June 25, 2009
    Applicant: SYMRISE GmbH & Co. KG
    Inventors: Gerhard Krammer, Gunter Kindel, Stephan Trautzsch, Uwe Schafer
  • Coffee aroma with improved stability
    Patent number: 7316826
    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.
    Type: Grant
    Filed: May 27, 2002
    Date of Patent: January 8, 2008
    Assignee: Symrise GmbH & Co. KG
    Inventors: Guenter Kindel, Gerhard Krammer, Stephan Trautzsch
  • Coffee aroma with improved stability
    Publication number: 20040202767
    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.
    Type: Application
    Filed: January 16, 2004
    Publication date: October 14, 2004
    Inventors: Guenter Kindel, Gerhard E. Krammer, Stephan Trautzsch