| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426538000 | Carbocyclic | 28 |
| 20080220140 | USE OF PROPENYLPHENYL GLYCOSIDES FOR ENHANCING SWEET SENSORY IMPRESSIONS - The invention relates to the use of a propenylphenyl glycoside of formula (I) | 09-11-2008 |
| 20080254183 | Use of abscisic acid to alter sensory characteristics of white grapes and wine - This invention describes the use of S-abscisic acid (S-ABA) to modify sensory characteristics such as aroma, bouquet, flavor, mouthfeel, astringency, balance, complexity or finish of white grapes and white wine. | 10-16-2008 |
| 20080292763 | Substituted Cyclopropanecarboxylic acid (3-methyl-cyclohexyl)amide as flavoring substance - The present invention relates to the use of a compound of formula (I) or a mixture of compounds of formula (I) | 11-27-2008 |
| 20090258128 | Hydrogenated oil flavor-imparting agent - This invention discloses a hydrogenated oil flavor-imparting agent comprising vanillin and/or ethyl vanillin, and hydrogenated-oil-flavored oil and fat formed by use of the agent. | 10-15-2009 |
| 20100062131 | FLAVAN-3-OL CONTAINING FOODSTUFFS - The use of a compound for the reduction or elimination of bitterness caused by flavan-3-ols is provided. Compositions having greater than 0.01 wt % flavan-3-ols and that comprise an effective amount of the compound are also provided. The compound conforms to the general formula (I): | 03-11-2010 |
| 20100178409 | DISTILLED LIQUORS AND SPIRITS HAVING THE FRESH AND NATURAL FRAGRANCE OF SHISO AND PROCESSES FOR PRODUCING THE SAME - Provided are liquors or spirits that compensate for the oily and grass-like smell of perillaldehyde, the primary aroma component of | 07-15-2010 |
| 20100189863 | SUBSTITUTED BICYCLO [4.1.0] HEPTANE-7-CARBOXYLIC ACID AMIDES AND DERIVATIVES THEREOF AS FOOD FLAVOR SUBSTANCES - The present invention relates to the use of a compound of the Formula (I) | 07-29-2010 |
| 20100233341 | MASKING AGENT FOR OXIDIZED POLYUNSATURATED FATTY ACIDS - The present invention describes a masking agent for food products containing polyunsaturated fatty acids. That masking agent masks the rancid notes resulting from peroxide generated by the oxidation of the polyunsaturated fatty acids, without imparting any flavors to the food products. | 09-16-2010 |
| 20100247730 | PROCESS FOR THE PRODUCTION OF ALIMENTARY SMOKE BY PYROLYSIS, THE USE OF MEANS PARTICULARLY ADAPTED TO SAID PROCESS, SMOKE AND SMOKED FOODSTUFFS OBTAINED - The present invention relates to the field of the production of smoke for agro-food usage and has for its object a process characterized in that it includes essentially the steps consisting in introducing organic material to be pyrolyzed into a reactor including essentially a substantially hermetically sealed heatable chamber containing at least one rotatable endless screw heated by the Joule effect receiving the material, heating the organic material to a temperature included between 200° C. and 800° C., preferably between 300° C. and 400° C., so as to cause the pyrolysis during its movement, under the influence of the rotation of the at least one screw and to extract the consumed material and the smoke products from the chamber. | 09-30-2010 |
| 20100297322 | Flavour Enhancer - A flavor enhances for savory food products. A sodium-free and glutamate-free flavor enhance comprising a) an amino acid selected from arginine and/or lysine b) adipic acid C) 50-80% (wt) Kcl d) Optionally an ammonium salt. | 11-25-2010 |
| 20110268858 | PREPARATION OF VANILLIN FROM MICROBIAL TRANSFORMATION MEDIA BY EXTRACTION BY MEANS SUPERCRITICAL FLUIDS OR GASES - Crude solid vanillin-containing material is precipitated from a solution obtained by biotransformation, and purified by a process comprising contacting it with a purification fluid selected from (a) a liquefied gas whose pressure exceeds its critical pressure and whose temperature is below its critical temperature; (b) a supercritical fluid; (c) a gas. The fluid is preferably liquid carbon dioxide. The temperature is maintained below 25° . The product may be further purified by treatment with CO | 11-03-2011 |
| 20120156351 | TASTE IMPROVER FOR HIGH INTENSITY SWEETENER - A taste improver which is capable of effectively suppressing unpleasant bitter taste, harsh taste, and astringent taste peculiar to high intensity sweeteners without changing original flavor and taste of food and of reproducing taste intensity and a flavor profile by using the high intensity sweeteners, which are equal to those attained by using sugars such as sucrose. | 06-21-2012 |
| 20120189750 | Taste Modifiers Comprising a Chlorogenic Acid - A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an extract from a botanical source obtained by extraction at 30-80° C. with water and/or a polar organic solvent. The method of making an off-taste by addition of a chlorogenic acid to a consumable is also claimed. | 07-26-2012 |
| 20120263849 | BITTERNESS SUPPRESSION METHOD - Provided is a bitterness suppression method capable of effectively suppressing an unpleasant bitterness. Also, provided is a bitterness suppression method including incorporating methyl salicylate in a composition having a bitterness. | 10-18-2012 |
| 20120321773 | PROCESS FOR PRODUCING (3S)-I-MENTHYL 3-HYDROXYBUTYRATE AND SENSATE COMPOSITION - Disclosed is a cooling component or sensate component which does not have undesirable stimulus feeling, bitterness and the like and is excellent in the persistence of refresh-feeling and cool-feeling, a sensate composition which comprises the same, and various products that comprise said sensate composition. Also disclosed is a cooling agent comprising (3S)-l-menthyl 3-hydroxybutyrate represented by the following formula (I) | 12-20-2012 |
| 20130040031 | METHOD FOR PRODUCING VANILLIN BY ELECTROCHEMICAL OXIDATION OF AQUEOUS LIGNIN SOLUTIONS OR SUSPENSIONS - The present invention relates to a method for producing vanillin, which comprises an electrochemical oxidation of an aqueous, lignin-comprising suspension or solution at an anode, wherein the anode used is a silver electrode. | 02-14-2013 |
| 20130177688 | Method of Flavoring - A method of providing a desirable vanilla beany flavor in an orally-receivable product, includes adding to a product base at least one of divanillyl succinate or at least one compound according to Formula I or Formula II | 07-11-2013 |
| 20130224361 | TASTE-IMPROVING AGENT FOR POTASSIUM SALT OR POTASSIUM SALT-CONTAINING FOOD OR DRINK - The invention improves the unpleasant taste characteristic of potassium salts without affecting the original flavor of foods or drinks and increases the value of potassium salt as a salt substitute, in order to provide means and a salt composition for reducing sodium in foods and drinks. | 08-29-2013 |
| 20130280400 | COMPOSITIONS AND METHODS FOR MODIFYING PERCEPTION OF SWEET TASTE - The present disclosure provides methods and compositions for modifying the perceived sweetness of a comestible, methods and compositions for increasing the perceived sweetness of a comestible; methods and compositions for suppressing the perceived sweetness of a comestible, hybrid plants, methods of producing hybrid plants, and sweetener compositions. | 10-24-2013 |
| 20130316060 | TASTE MODIFIERS - A beverage or other composition may include phloretin and trilobtain wherein the weight ratio of phloretin to trilobtain is from about 1:1 to about 3:1. The concentration of phloretin in such a composition may be about 5 ppm to about 150 ppm. The combination of phloretin and trilobtain may remove one or more negative characteristics of the composition. | 11-28-2013 |
| 20140023770 | Use Of Defined Cyclohexenones As Agents For The Superadditive Enhancement Of An Olfactory Impression And Fragrance And/Or Flavor Material Composition - A compound of Formula (I) | 01-23-2014 |
| 20140106046 | TASTE MODIFYING PRODUCT - The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R | 04-17-2014 |
| 20140287121 | BOTANICAL EXTRACTS AND FLAVOR SYSTEMS AND METHODS OF MAKING AND USING THE SAME - Methods for preparing a botanical extract and a flavor system comprising a botanical extract produced by the process for use in beverages are provided. Also provided is a flavor system comprising a botanical extract comprising at least one of thymol, eugenol, carvacrol, cinnamic aldehyde, and eucalyptol. Further provided is a flavor system having a minimum inhibitory concentration of less than about 3%. | 09-25-2014 |
| 20140287122 | USE OF RUBUSOSIDE FOR REDUCING OR SUPPRESSING CERTAIN UNPLEASANT TASTE IMPRESSIONS - The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular | 09-25-2014 |
| 20150030744 | NOVEL SUBSTITUTED CYCLOHEXANE COMPOUNDS - The presently disclosed subject matter is directed to novel compounds of Formula I, Formula II, and Formula III, and stereoisomers thereof, and flavor compositions comprising the novel compounds. | 01-29-2015 |
| 20150044347 | N-Acylated 1 - Aminocycloalkyl Carboxylic Acids as Food Flavouring Compounds - Compounds represented by the formula | 02-12-2015 |
| 20150044348 | New use for a compound of vanillin and ethyl vanillin in a food product - The present invention concerns a new use for a compound of vanillin and ethyl vanillin, in a food product and more particularly in a food product with a reduced fat and/or sugar content. The present invention also concerns food compositions comprising said compound of vanillin and ethyl vanillin. | 02-12-2015 |
| 20150313271 | NON-ALCOHOL, BEER-TASTE BEVERAGE HAVING SHIMARI IN TASTE - The present invention aims to provide a non-alcohol, beer-taste beverage having Shimari in taste. | 11-05-2015 |
