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31. 发明授权

US08816102B2 Compounds 有权
标题翻译：化合物
公开(公告)号：US08816102B2
公开(公告)日：2014-08-26
申请号：US13378257
申请日：2010-06-24
申请人： Abdelmajid Kaouas , Harry Renes , Alexander P. Tondeur , Cornelis Winkel
发明人： Abdelmajid Kaouas , Harry Renes , Alexander P. Tondeur , Cornelis Winkel
IPC分类号： C07D317/44 , A24B15/30 , A24B15/36 , A23L1/226 , C07D317/60 , C07C235/34 , C07C235/78
CPC分类号： A23L1/22671 , A23L27/204 , A23L27/2052 , C07C235/34 , C07C235/78 , C07D317/60
摘要： A method of modulating the flavor of an orally-receivable product, such as a foodstuff, beverage, dentifrice or medicine, comprising the addition thereto of a flavor-modulating proportion of at least one compound of the formula I in which X is selected from CHOH, C═O, CH2—CO and CH═C(OH), Y is selected from C1-C7 linear and branched alkyl and CH2CH2OH, Z is selected from CH3 and a moiety of the formula II in which the wavy bond represents bond linking Z to X and R1 and R2 are selected from the possibilities (i) both hydrogen; (ii) independently OH and OCH3; and (iii) R1 and R2 together with their bonds to the phenyl ring form a ring of the formula —O—CH2—O—; such that, when Z is CH3, X is C═O and Y is CH2CH2OH.
摘要翻译：一种调节口服应用产品如食品，饮料，洁齿剂或药物的风味的方法，包括向其中加入风味调节比例的至少一种式I化合物，其中X选自CHOH ，C = O，CH 2 -CO和CH = C（OH），Y选自C 1 -C 7直链和支链烷基和CH 2 CH 2 OH，Z选自CH 3和式II的部分，其中波状键表示键连接 Z至X和R1和R2选自以下可能性（i）氢; （ii）独立地是OH和OCH 3; 和（iii）R1和R2以及它们与苯环的键形成式-O-CH 2 -O-的环; 使得当Z为CH 3时，X为C = O且Y为CH 2 CH 2 OH。

32. 发明申请

US20120328536A1 Taste Improving Substances 有权
标题翻译：味道改善物质
公开(公告)号：US20120328536A1
公开(公告)日：2012-12-27
申请号：US13605279
申请日：2012-09-06
申请人： Jan Visser , Harry Renes , Esther van Ommeren , Sander van Tondeur , Chris Winkel
发明人： Jan Visser , Harry Renes , Esther van Ommeren , Sander van Tondeur , Chris Winkel
IPC分类号： A23L1/22 , A61Q11/00 , A61K8/42
CPC分类号： C07C235/80 , A23L27/202 , C07C231/02 , C07C235/08 , C07C235/28
摘要： The present invention relates to taste improvement of foodstuffs, beverages, tobacco products and oral care products, using a substance according to formula (I), edible salts or edible esters thereof: It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-(2-hydroxyethyl) 3-hydroxypropionamide; N-(2-hydroxyethyl) 3-hydroxybutyramide; N-(2-hydroxyethyl) 4-hydroxybutyramide; N-(2-hydroxyethyl) N-5-hydroxypentanoylamide; N-(2-hydroxyethyl) 4-hydroxypentanoylamide; N-(2-hydroxyethyl) 3-hydroxypentanoylamide; N-(2-hydroxyethyl) 2-methyl-4-hydroxy-butyramide; N-(2-hydroxyethyl) 2-methyl-3-hydroxybutyramide; N-(2-hydroxyethyl) N-6-hydroxyhexanoylamide; N-(2-hydroxyethyl) 5-hydroxyhexanoylamide; N-(2-hydroxyethyl) 4-hydroxyhexanoylamide; N-(2-hydroxyethyl) 3-hydroxyhexanoylamide; N-(2-hydroxyethyl) 4-hydroxy-2-keto-3-methyl-pentanoylamide; N-(2-hydroxyethyl) 4-hydroxy-2-keto-3-methyl-hexanoylamide and mixtures thereof.
摘要翻译：本发明涉及使用根据式（I）的物质，食用盐或食用酯的食品，饮料，烟草制品和口腔护理产品的味道改进：发现由式（I）表示的物质能够修饰和补充，味觉赋予物质的感官影响。因此，本发明的味道改善物质有利地应用于风味组合物，食品，烟草制品和口腔护理产品中。根据本发明的味道改善物质的典型实例包括N-（2-羟乙基）3-羟基丙酰胺; N-（2-羟乙基）3-羟基丁酰胺; N-（2-羟乙基）-4-羟基丁酰胺; N-（2-羟乙基）N-5-羟基戊酰胺; N-（2-羟乙基）-4-羟基戊酰胺; N-（2-羟乙基）3-羟基戊酰胺; N-（2-羟乙基）2-甲基-4-羟基 - 丁酰胺; N-（2-羟乙基）2-甲基-3-羟基丁酰胺; N-（2-羟乙基）N-6-羟基己酰胺; N-（2-羟乙基）-5-羟基己酰胺; N-（2-羟乙基）-4-羟基己酰胺; N-（2-羟乙基）3-羟基己酰胺; N-（2-羟乙基）-4-羟基-2-酮-3-甲基 - 戊酰胺; N-（2-羟乙基）-4-羟基-2-酮-3-甲基 - 己酰胺及其混合物。

33. 发明申请

US20120093742A1 Compounds 有权
标题翻译：化合物
公开(公告)号：US20120093742A1
公开(公告)日：2012-04-19
申请号：US13378257
申请日：2010-06-24
申请人： Abdelmajid Kaouas , Harry Renes , Alexander P. Tondeur , Cornelis Winkel
发明人： Abdelmajid Kaouas , Harry Renes , Alexander P. Tondeur , Cornelis Winkel
IPC分类号： A61K8/44 , C07D317/60 , A23L1/226 , C07C233/11 , A61Q11/00 , A61K8/49 , C07C233/22 , C07C233/18
CPC分类号： A23L1/22671 , A23L27/204 , A23L27/2052 , C07C235/34 , C07C235/78 , C07D317/60
摘要： A method of modulating the flavour of an orally-receivable product, such as a foodstuff, beverage, dentifrice or medicine, comprising the addition thereto of a flavour-modulating proportion of at least one compound of the formula I in which X is selected from CHOH, C═O, CH2—CO and CH═C(OH), Y is selected from C1-C7 linear and branched alkyl and CH2CH2OH, Z is selected from CH3 and a moiety of the formula II in which the wavy bond represents bond linking Z to X and R1 and R2 are selected from the possibilities (i) both hydrogen; (ii) independently OH and OCH3; and (iii) R1 and R2 together with their bonds to the phenyl ring form a ring of the formula —O—CH2—O—; such that, when Z is CH3, X is C═O and Y is CH2CH2OH.
摘要翻译：一种调节口服应用产品如食品，饮料，洁齿剂或药物的风味的方法，包括向其中加入风味调节比例的至少一种式I化合物，其中X选自CHOH ，C = O，CH 2 -CO和CH = C（OH），Y选自C 1 -C 7直链和支链烷基和CH 2 CH 2 OH，Z选自CH 3和式II的部分，其中波状键表示键连接 Z至X和R1和R2选自以下可能性（i）氢; （ii）独立地是OH和OCH 3; 和（iii）R1和R2以及它们与苯环的键形成式-O-CH 2 -O-的环; 使得当Z为CH 3时，X为C = O且Y为CH 2 CH 2 OH。

34. 发明授权

US07771769B2 Flavouring a foodstuff by incorporating an effective amount of at least one compound of the formula R1-S-R2 in which R1 and R2 represent a specific atom or group 有权
标题翻译：通过加入有效量的至少一种式R1-S-R2的化合物来调味食品，其中R1和R2代表特定的原子或基团
公开(公告)号：US07771769B2
公开(公告)日：2010-08-10
申请号：US10240772
申请日：2001-04-05
申请人： Wolfgang Fitz , Josef Kerler , Harry Renes , Nico Bouter
发明人： Wolfgang Fitz , Josef Kerler , Harry Renes , Nico Bouter
IPC分类号： A23L1/22
CPC分类号： C07D277/34 , A23L27/2022 , A23L27/205 , C07C321/08 , C07C321/14 , C07C321/18 , C07C323/41 , C07C327/22 , C07C327/30
摘要： NEW MATERIAL: A compound of formula I (R is 1˜6C alkyl other than ethyl, 2˜6C alkenyl).EXAMPLE: 2-Methyl 2-mercaptopropionate.USE: A durable flavor and taste imparting agent usable for foods, drinks, cosmetics, healthy and hygienic use, medicines, etc.PROCESS: A 2-mercaptopropionic acid of formula II (R′ is H, 1˜6C alkyl or 2˜6C alkenyl) is esterified with an aliphatic alcohol of the formula R′(OH) in the presence of a catalyst, e.g. an inorganic acid such as sulfuric acid or organic acid such as acetic acid, in an azeotropic solvent, e.g. benzene, at 60˜100° C. to give the compound of formula I easily in high purity and yield. The molar amount of the aliphatic alcohol to be used is 1˜20 times, preferably 2˜5 times, that of the compound of formula II. The amount of the catalyst to be used is 0.1˜10 wt % based on the compound of formula II.
摘要翻译：新材料：式I化合物（R是除乙基以外的1〜6C烷基，2〜6C烯基）。实施例：2-巯基丙酸2-甲酯。用途：可用于食品，饮料，化妆品，健康和卫生用途，药物等的耐用味道和味道赋予剂。方法：式II的2-巯基丙酸（R'是H，1〜6C烷基或2〜6C 烯基）在催化剂存在下用式R'（OH）的脂族醇酯化，例如无机酸如硫酸或有机酸如乙酸，在共沸溶剂例如乙酸中。苯，在60〜100℃下，以高纯度容易地得到式I化合物，产率。所使用的脂族醇的摩尔量为式II化合物的摩尔量的1〜20倍，优选2〜5倍。催化剂的使用量相对于式II化合物为0.1〜10重量％。

35. 发明申请

US20080206422A1 Flavour Modulating Substances 有权
标题翻译：调味物质
公开(公告)号：US20080206422A1
公开(公告)日：2008-08-28
申请号：US11718288
申请日：2005-10-06
申请人： Chris Winkel , Harry Renes
发明人： Chris Winkel , Harry Renes
IPC分类号： A23L1/226
CPC分类号： C07C235/10 , A23L27/204
摘要： The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) and/or edible salts thereof. R<.SUP>1&1t;/SUP>CR (OR 3 )—CO—NR -Y—X (I). It was found that substances represented by formula (I) can advantageou sly be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, and pharmaceutics they are incorporated in. In addition said substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour composition s, foodstuffs, beverages and pharmaceutics. Typical examples of flavour modulating substances according to the present invention include N-lactoyl tyramine, Nqgluconyl tyramine, N-lactoyl 4-hydroxyben zylamine, N-lactoyl vanillylamine and N-lactoyl-dopamine.
摘要翻译：本发明的第一方面涉及根据式（I）的新型风味调节物质和/或其食用盐。（SO 3） - CO-NR 4 -Y-X（I）。发现由式（I）表示的物质可以有利地用于赋予其所掺入的食品，饮料和药物的理想风味，特别是味道特性。此外，所述物质能够调节和补充以下物质的感官影响其他，味道赋予，物质。因此，本发明的风味调节物质有利地应用于香料组合物，食品，饮料和药物中。根据本发明的风味调节物质的典型实例包括N-乳酰酪胺，NqGluconyl酪胺，N-乳酰基-4-羟基苯胺，N-乳酰基香草胺和N-乳酰基多巴胺。

36. 发明申请

US20080038428A1 Process for Preparing Maillard Flavour Preparations 有权
标题翻译：制备美拉尔香精制剂的方法
公开(公告)号：US20080038428A1
公开(公告)日：2008-02-14
申请号：US11547312
申请日：2005-04-06
申请人： Jan Visser , Harry Renes , Chris Winkel , Caroline de Lamarliere
发明人： Jan Visser , Harry Renes , Chris Winkel , Caroline de Lamarliere
IPC分类号： A23L1/227 , A23L1/226 , A23L1/229 , A23L1/231 , A23L1/30
CPC分类号： A23L1/2275 , A23L27/2028 , A23L27/2054 , A23L27/215 , A23L27/23 , A23L27/26 , A23L33/145
摘要： The present invention relates to a process of producing Maillard flavour preparation, such as process flavours, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from tne group of α-hydroxycarboxylic acids according to the following formula (I): R1—CR2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavour preparations so obtained exhibit unique flavour profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.
摘要翻译：本发明涉及一种生产美拉德风味制剂的方法，例如加工香料，其包括在含有至少10重量％的α-羟基羧酸组分的连续液相中加热碳水化合物源和氮源的组合，所述α-羟基羧酸组分选自根据下式（I）的一组α-羟基羧酸：这些酸的R 1 -OR 2（OH）-COOH盐及其组合。发现如此获得的风味制剂显示出独特的风味特征，使其特别适用于食品，饮料，制药，烟草制品和口腔护理产品。

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