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1. 发明申请

WO2013010991A1 FLAVOUR MODIFYING COMPOUNDS 审中-公开
标题翻译：风味改性化合物
公开(公告)号：WO2013010991A1
公开(公告)日：2013-01-24
申请号：PCT/EP2012/063908
申请日：2012-07-16
申请人： GIVAUDAN SA , YANG, Xiaogen , LUBIAN, Elisabetta , RENES, Harry , TONDEUR, Alexander P. , HAIBER, Stephan , LIU, Xinping , FU, Xun
发明人： YANG, Xiaogen , LUBIAN, Elisabetta , RENES, Harry , TONDEUR, Alexander P. , HAIBER, Stephan , LIU, Xinping , FU, Xun
IPC分类号： A23L1/226
CPC分类号： A23L1/22091 , A23L2/56 , A23L13/67 , A23L19/12 , A23L23/00 , A23L27/202 , A23L27/204 , A23L27/22 , A23L27/50 , A23L27/60 , A23L27/63 , A23L27/88 , A23V2002/00 , A23V2200/00 , A61K8/42 , A61K8/442 , A61K8/46 , A61Q11/00 , A23V2200/15 , A23V2200/16 , A23V2250/02 , A23V2250/06
摘要： Use of a compound of formula (1) to modify the taste or flavour of a flavour composition or consumable product, wherein R 1 is H, or a substituted, unsubstituted, branched or unbranched C 1 -C 5 alkyl group and, NHR 2 is a residue of an amino acid, is selected from Alanine (Ala), cysteine (Cys), Aspartic acid (Asp), phenylalanine (Phc), glutamic acid (GIu), histidine (His), isoleucine (He), lysine (Lys), leucine (Leu), methionine (Met), asparagines (Asn), glutamine (Gin), arginine (Arg), serine (Ser), theronine (Thr), valine (Val), tryptophan (Trp), tyrosine(Tyr) and Glycine (Gly), with the proviso that the compound is not N-acetyl glycine. Also disclosed are flavour compositions and consumable products comprising such compounds.
摘要翻译：式（1）化合物用于改变风味组合物或消耗品（其中R 1为H）或取代未取代的支链或非支链C 1 -C 5烷基的味道或风味的用途，并且NHR 2为氨基酸选自丙氨酸（Ala），半胱氨酸（Cys），天冬氨酸（Asp），苯丙氨酸（Phc），谷氨酸（Glu），组氨酸（His），异亮氨酸（He），赖氨酸（Lys） Leu），甲硫氨酸（Met），天冬酰胺（Asn），谷氨酰胺（Gin），精氨酸（Arg），丝氨酸（Ser），丝氨酸（Thr），缬氨酸（Val），色氨酸（Trp） Gly），条件是该化合物不是N-乙酰甘氨酸。还公开了包含这些化合物的风味组合物和消耗品。

2. 发明申请

WO2011039340A2 FLAVOUR ENHANCEMENT 审中-公开
标题翻译：口味增强
公开(公告)号：WO2011039340A2
公开(公告)日：2011-04-07
申请号：PCT/EP2010064622
申请日：2010-10-01
申请人： GIVAUDAN SA , HAIBER STEPHAN , RENES HARRY
发明人： HAIBER STEPHAN , RENES HARRY
IPC分类号： A23L27/00 , A23L27/20 , A23L27/22
CPC分类号： A23L27/22 , A23L27/20 , A23L27/2054 , A23L27/2056 , A23L27/88
摘要： A method of providing umami taste to a consumable composition, comprising the addition to the composition of monosodium glutamate, in which the proportion of monosodium glutamate that would normally be used is reduced and replaced with a compensatory proportion of ?-amino butyric acid. A substantial reduction in MSG content is made possible.
摘要翻译：一种为可消耗组合物提供鲜味的方法，包括向组合物中加入谷氨酸一钠，其中通常使用的谷氨酸一钠的比例减少并用代偿比例的α-氨基丁酸代替。 MSG含量的大幅度降低成为可能。

3. 发明申请

WO2011039340A3 FLAVOUR ENHANCEMENT 审中-公开
公开(公告)号：WO2011039340A3
公开(公告)日：2011-04-07
申请号：PCT/EP2010/064622
申请日：2010-10-01
申请人： GIVAUDAN SA , HAIBER, Stephan , RENES, Harry
发明人： HAIBER, Stephan , RENES, Harry
IPC分类号： A23L1/22 , A23L1/226 , A23L1/228
摘要： A method of providing umami taste to a consumable composition, comprising the addition to the composition of monosodium glutamate, in which the proportion of monosodium glutamate that would normally be used is reduced and replaced with a compensatory proportion of γ-amino butyric acid. A substantial reduction in MSG content is made possible.

4. 发明申请

WO2008105652A1 FLAVOUR IMPROVING SUBSTANCES 审中-公开
标题翻译：风味改善物质
公开(公告)号：WO2008105652A1
公开(公告)日：2008-09-04
申请号：PCT/NL2007/050576
申请日：2007-11-20
申请人： QUEST INTERNATIONAL SERVICES B.V. , HAIBER, Stephan , KOENIG, Thorsten , KOHLEN, Eric , DE KLERK, Adri , WINKEL, Chris
发明人： HAIBER, Stephan , KOENIG, Thorsten , KOHLEN, Eric , DE KLERK, Adri , WINKEL, Chris
IPC分类号： A23L1/226 , C07C69/017 , C07C69/24 , C07C69/34 , C07C69/533 , C07C69/58 , C07C69/587 , C07C69/675 , C07C69/68 , A24B15/30
CPC分类号： C07C69/68 , A23L27/204 , C07C69/24 , C07C69/40 , C07C69/58 , C07C69/92
摘要： One aspect of the invention relates to a product selected from the group consisting of foodstuffs, beverages, oral care products, tobacco products and flavourings, said product containing at least 0.01 mg/kg of one or more flavour improving substances selected from the group of substituted phenol esters represented by the following the formula, salts of these compounds and combinations thereof: Formula(I). The invention also relates to novel substituted phenol esters represented by the above formula. Examples of the present flavour improving substances include lactoyl vanillin, lactoyl ethylvanillin, lactoyl isovanillin, lactoyl p -hydroxybenzaldehyde, lactoyl p - hydroxy- m -methoxycinnamaldehyde, lactoyl p -hydroxy- m -methoxycinnamic acid, lactoyl vanillic acid, lactoyl homovanillic acid, lactoyl- m -hydroxybenzoic acid, lactoyl isovanillic acid, lactoyl- p -hydroxy- m -methoxyacetophenone, oleyl vanillin, decanoyl vanillin, divanillyl succinate, lactoyl- o -hydroxy- m -methoxybenzaldehyde, lactoyl eugenol, gluconyl vanillin, and edible salts and esters thereof.
摘要翻译：本发明的一个方面涉及选自食品，饮料，口腔护理产品，烟草制品和调味剂的产品，所述产品含有至少0.01mg / kg的一种或多种选自取代的香味改善剂由下式表示的酚酯，这些化合物的盐及其组合：式（I）。本发明还涉及由上式表示的新型取代酚酯。本发明的风味改良物质的实例包括乳酰基香兰素，乳酰乙基香兰素，乳酰基异链球蛋白，乳酰对羟基苯甲醛，乳酰对羟基间甲氧基肉桂醛，乳酰对羟基间甲氧基肉桂酸，乳酰基香草酸，乳酰基高香草酸，乳酰 - 间羟基苯甲酸，乳酰基异香茅酸，乳酰基对羟基间甲氧基苯乙酮，油基香兰素，癸酰基香草醛，琥珀酸二苯基酯，乳酰基邻羟基间甲氧基苯甲醛，乳酰基丁子香酚，葡萄糖基香草醛和食用盐和酯它们。

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