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1. 发明申请

US20080268122A1 Flavour Modulating Substances 有权
标题翻译：调味物质
公开(公告)号：US20080268122A1
公开(公告)日：2008-10-30
申请号：US12089043
申请日：2006-10-05
申请人： Harry Renes , Chris Winkel , Eric Kohlen , Jan Visser , Emelie Verhoek
发明人： Harry Renes , Chris Winkel , Eric Kohlen , Jan Visser , Emelie Verhoek
IPC分类号： A23L1/229 , A23L1/226 , A23L1/227
CPC分类号： C07C235/08 , A23L27/2028 , A23L27/21 , A23L27/23 , A23L33/145 , C12P13/04 , C12P13/12
摘要： The present invention in a first aspect relates to flavour modulation in foodstuffs, beverages, orally administered pharmaceuticals, tobacco products and oral care products, using a flavour modulating substance selected from the group of substances represented by formula, edible salts thereof and edible esters thereof: formula wherein R1 and/or R2 represent the residue of primary amines, more particularly the residues of primary amines selected from amino acids, peptides, purines and pyrimidines, aralkylamines and certain branched or straight chain, hydrophilically substituted alkylamines. It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, orally administered pharmaceuticals, tobacco products and oral care products.
摘要翻译：本发明的第一方面涉及使用选自由式表示的物质的组中的风味调节物质，食用盐和其食用酯的食品，饮料，口服药物，烟草制品和口腔护理产品中的调味剂，其中R 1和/或R 2代表伯胺的残基，更特别是选自氨基酸，肽，嘌呤和嘧啶的伯胺残基，芳烷基胺和某些支链或直链的亲水取代的烷基胺。已经发现，这些物质能够赋予其所掺入的产品中非常理想的味道特性。此外，所述风味调节物质有利地应用于风味组合物，食品，口服药物，烟草制品和口腔护理产品中。

2. 发明授权

US08101223B2 Flavour modulating substances 有权
标题翻译：调味物质
公开(公告)号：US08101223B2
公开(公告)日：2012-01-24
申请号：US12089043
申请日：2006-10-05
申请人： Harry Renes , Chris Winkel , Eric Kohlen , Jan Visser , Emelie Verhoek
发明人： Harry Renes , Chris Winkel , Eric Kohlen , Jan Visser , Emelie Verhoek
IPC分类号： A23L1/22
CPC分类号： C07C235/08 , A23L27/2028 , A23L27/21 , A23L27/23 , A23L33/145 , C12P13/04 , C12P13/12
摘要： The present invention in a first aspect relates to flavor modulation in foodstuffs, beverages, orally administered pharmaceuticals, tobacco products and oral care products, using a flavor modulating substance selected from the group of substances represented by formula, edible salts thereof and edible esters thereof: formula wherein R1 and/or R2 represent the residue of primary amines, more particularly the residues of primary amines selected from amino acids, peptides, purines and pyrimidines, aralkylamines and certain branched or straight chain, hydrophilically substituted alkylamines. It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavor modulating substances are advantageously applied in flavor compositions, foodstuffs, orally administered pharmaceuticals, tobacco products and oral care products.
摘要翻译：本发明的第一方面涉及使用选自由式表示的物质的组中的风味调节物质，食用盐和其食用酯的食品，饮料，口服药物，烟草制品和口腔护理产品中的调味剂，式中R 1和/或R 2表示伯胺的残基，更特别是选自氨基酸，肽，嘌呤和嘧啶的伯胺的残基，芳烷基胺和某些支链或直链的亲水取代的烷基胺。已经发现，这些物质能够赋予其所掺入的产品中非常理想的味道特性。此外，所述风味调节物质有利地应用于风味组合物，食品，口服药物，烟草制品和口腔护理产品中。

3. 发明申请

US20080131573A1 Taste Improving Substances 有权
标题翻译：味道改善物质
公开(公告)号：US20080131573A1
公开(公告)日：2008-06-05
申请号：US11815233
申请日：2005-10-06
申请人： Chris Winkel , Harry Renes , Jan Visser , Nico Bouter , Jan Bakker , Bart Ruisch
发明人： Chris Winkel , Harry Renes , Jan Visser , Nico Bouter , Jan Bakker , Bart Ruisch
IPC分类号： A23L1/226 , A23L1/229
CPC分类号： A23L27/23
摘要： The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using extremely small amounts of a substance according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X (I). It was found that at very low concentrations, 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, pharmaceutics, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof.
摘要翻译：本发明的第一方面涉及使用极少量根据式（I）的物质或其可食用盐的食品，饮料，药物，烟草制品和口腔护理产品的味道改进：R 1，（OR 3）-OC-X（I）。发现在非常低的浓度下，由式（I）表示的物质能够改变和补充味道赋予物质的感官影响。因此，本发明的味道改善物质有利地用于风味组合物，食品，药物，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-乳酰基GMP，N-乳酰基AMP，N-乳酰基CMP，N-乳酰基IMP，N-葡萄糖基GMP，N-葡萄糖基AMP，N-葡萄糖基酰基CMP，N-葡萄糖基 IMP，O-乳酰基-GMP，O-乳酰基AMP，O-乳酰基CMP，O-乳酰基IMP，O-葡萄糖基GMP，O-葡萄糖基AMP，O-葡萄糖基酰基CMP和O-葡萄糖基IMP及其混合物。

4. 发明授权

US07862844B2 Taste improving substances 有权
标题翻译：滋味改善物质
公开(公告)号：US07862844B2
公开(公告)日：2011-01-04
申请号：US11815233
申请日：2005-10-06
申请人： Chris Winkel , Harry Renes , Jan Visser , Nico Bouter , Jan Bakker , Bart Ruisch
发明人： Chris Winkel , Harry Renes , Jan Visser , Nico Bouter , Jan Bakker , Bart Ruisch
IPC分类号： A23L1/226 , A23L1/229
CPC分类号： A23L27/23
摘要： The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using extremely small amounts of a substance according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X (I). It was found that at very low concentrations, 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, pharmaceutics, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof.
摘要翻译：本发明的第一方面涉及使用极少量根据式（I）的物质或食用盐的食品，饮料，药物，烟草制品和口腔护理产品的味道改进：R1-CR2（OR3） -CO-X（I）。发现在非常低的浓度下，由式（I）表示的物质能够改变和补充味道赋予物质的感官影响。因此，本发明的味道改善物质有利地用于风味组合物，食品，药物，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-乳酰基GMP，N-乳酰基AMP，N-乳酰基CMP，N-乳酰基IMP，N-葡萄糖基GMP，N-葡萄糖基AMP，N-葡萄糖基酰基CMP，N-葡萄糖基 IMP，O-乳酰基-GMP，O-乳酰基AMP，O-乳酰基CMP，O-乳酰基IMP，O-葡萄糖基GMP，O-葡萄糖基AMP，O-葡萄糖基酰基CMP和O-葡萄糖基IMP及其混合物。

5. 发明授权

US07981457B2 Taste improving substances 有权
标题翻译：滋味改善物质
公开(公告)号：US07981457B2
公开(公告)日：2011-07-19
申请号：US11578443
申请日：2005-04-06
申请人： Jan Visser , Harry Renes , Chris Winkel , Nico Bouter
发明人： Jan Visser , Harry Renes , Chris Winkel , Nico Bouter
IPC分类号： A23L1/226 , A23L1/229
CPC分类号： A23L27/23 , A23L27/2054
摘要： The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I), or edible salts thereof: formula (I): R1—CR2(OR3)—CO—X. 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, pharmaceuticals, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, N-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and the mixtures thereof.
摘要翻译：本发明的第一方面涉及使用根据式（I）的物质的食品，饮料，药物，烟草制品和口腔护理产品的味道改善或其食用盐：式（I）：R1-CR2（OR3 ）-CO-X。发现由式（I）表示的物质能够改变和补充味道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，药物，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-乳酰基GMP，N-乳酰基AMP，N-乳酰基CMP，N-乳酰基IMP，N-葡萄糖基GMP，N-葡萄糖基AMP，N-葡萄糖基酰基CMP，N-葡萄糖基 IMP，O-乳酰基-GMP，O-乳酰基AMP，O-乳酰基CMP，O-乳酰基IMP，O-葡萄糖基GMP，N-葡萄糖基AMP，O-葡萄糖基酰基CMP和O-葡萄糖酸基IMP及其混合物。

6. 发明申请

US20080038430A1 Taste Improving Substances 有权
标题翻译：味道改善物质
公开(公告)号：US20080038430A1
公开(公告)日：2008-02-14
申请号：US11578443
申请日：2005-04-06
申请人： Jan Visser , Harry Renes , Chris Winkel , Nico Bouter
发明人： Jan Visser , Harry Renes , Chris Winkel , Nico Bouter
IPC分类号： A23L1/226 , A23L1/229
CPC分类号： A23L27/23 , A23L27/2054
摘要： The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics and oral care products, using a compound according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X (I). It was found that compounds represented by formula (I) are capable of modifying, especially enhancing, the sensory impact of taste imparting substances. Thus, the present taste modifying compounds are advantageously applied in flavour compositions, foodstuffs and oral care products. Typical examples of flavour modifying compounds according to the present invention include N-lactoyl guano sine monophosphate (GMP), N-lactoyl adenosine monophosphate (AMP), N-lactoyl cytosine monophosphate (CMP), N-lactoyl inosine monophosphate (IMP), N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP and N-gluconyl IMP.
摘要翻译：本发明的第一方面涉及使用根据式（I）的化合物或其食用盐的食品，饮料，药物和口腔护理产品的味道改善：<？在线配方描述=“在线公式“end =”lead“？> R 1 -CR 2（或3）-CO-X（I）。发现由式（I）表示的化合物能够改变，特别是增强味觉赋予物质的感官影响。因此，本发明的调味化合物有利地应用于风味组合物，食品和口腔护理产品中。根据本发明的风味改良化合物的典型实例包括N-乳酰基鸟苷一磷酸（GMP），N-乳酰基腺苷一磷酸（AMP），N-乳酰基胞嘧啶一磷酸（CMP），N-乳酰肌苷一磷酸（IMP），N - 葡萄糖基GMP，N-葡萄糖基AMP，N-葡萄糖基酰基CMP和N-葡萄糖基IMP。

7. 发明申请

US20080038429A1 Taste Improving Substances 审中-公开
标题翻译：味道改善物质
公开(公告)号：US20080038429A1
公开(公告)日：2008-02-14
申请号：US11632888
申请日：2005-04-06
申请人： Jan Visser , Harry Renes , Chris Winkel , Sylvia Noomen
发明人： Jan Visser , Harry Renes , Chris Winkel , Sylvia Noomen
IPC分类号： A23L1/227 , A23L1/226 , A23L1/236
CPC分类号： A23G9/32 , A23L23/00 , A23L27/202 , A23L27/21 , A23L27/30
摘要： The present invention relates to a flavour composition having: one or more flavouring substances; and one or more taste improving substances selected from substances according to formula (I): CH2OH—(CHOH)4—CO—NH—CH2—X wherein X represents —OH, —O(CO)R, —OPO3H2, —PO3H2, —OSO3H or —SO3H, and R represents a C2-C10 group having at least one carboxylic acid group; and edible salts thereof, wherein, in case the flavour composition contains N-gluconyl ethanolamine or a salt thereof, the weight ratio of the taste improving substances and the flavouring substances is less than 50:1. The invention furthermore concerns substances according to formula (I) wherein X represents —O(CO)R, —OPO3H2, —PO3H2, —OSO3H or —SO3H, and R represents a C2-C10 group having at least one carboxylic acid group; and edible salts thereof.
摘要翻译：本发明涉及一种风味组合物，其具有：一种或多种调味物质; 和选自根据式（I）的物质的一种或多种味道改善物质：CH 2 OH-（CHOH）4 -CO-NH-CH 2 其中X表示-OH，-O（CO）R，-OPO 3 H 2，-PO 3 H， 3个或3个以上的低级烷基，R 3表示C 2〜具有至少一个羧酸基团的基团; 及其食用盐，其中，在风味组合物含有N-葡萄糖基乙醇胺或其盐的情况下，味道改善物质和调味物质的重量比小于50:1。本发明还涉及根据式（I）的物质，其中X表示-O（CO）R，-OPO 3 H 2，-PO 3

8. 发明授权

US08945651B2 Process for preparing Maillard flavour preparations 有权
标题翻译：制备美拉德风味制剂的方法
公开(公告)号：US08945651B2
公开(公告)日：2015-02-03
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 flavor preparation, such as process flavors, 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 the 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 flavor preparations so obtained exhibit unique flavor 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α-羟基羧酸基团：这些酸的R1-CR2（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。

9. 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。

10. 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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