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1. 发明授权

US08778437B2 Taste improving substances 有权
标题翻译：滋味改善物质
公开(公告)号：US08778437B2
公开(公告)日：2014-07-15
申请号：US11578846
申请日：2005-04-06
申请人： Harry Renes , Chris Winkel , Caroline De Lamarliere , Thorsten König , Esther Van Ommeren , Sander Tondeur
发明人： Harry Renes , Chris Winkel , Caroline De Lamarliere , Thorsten König , Esther Van Ommeren , Sander Tondeur
IPC分类号： A23L1/226
CPC分类号： A23L27/21 , A23L27/202
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 formula (II), or edible salts thereof: R1—CR7(OR4)—CO—NR2—CR8R3—X—OR5 (I) R6—CR7(OR4)—CO-Az (II) It was found that substances represented by formula (I) and/or formula (II) are capable of modulating and complementing the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavor compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. Typical examples of flavor improving substances according to the present invention include N-lactoyl ethanolamine, N-lactoyl ethanolamine phosphate, N-α-hydroxy-butanoyl ethanolamine, N-lactoyl diethanolamine, N-lactoyl-2-amino-1,3-propanediol, N-lactoyl-3-amino-1,2-propanediol, N-lactoyl-3-amino-1-propanol, N-gluconyl-2-amino-1,3-propanediol, N-gluconyl-3-amino-1,2-propanediol, N-mannonyl ethanolamine, N-glycolyl ethanolamine, 2-hydroxyethyl-N-tartaramide, 2-hydroxyethyl-N-malamide, 2-hydroxyethyl-N-citramide and N-gluconyl-Az.
摘要翻译：本发明的第一方面涉及使用根据式（I）或式（II）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善：R1-CR7（OR4 ）-CO-NR2-CR8R3-X-OR5（I）R6-CR7（OR4）-CO-Az（II）发现由式（I）和/或式（II）表示的物质能够调节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，饮料，药物，烟草制品和口腔护理产品中。根据本发明的风味改良物质的典型实例包括N-乳酰乙醇胺，N-乳酰乙醇胺磷酸盐，N-α-羟基丁酰乙醇胺，N-乳酰二乙醇胺，N-乳酰-2-氨基-1,3-丙二醇，N-乳酰基-3-氨基-1,2-丙二醇，N-乳酰-3-氨基-1-丙醇，N-葡糖基-2-氨基-1,3-丙二醇，N-葡糖基-3-氨基-1 2-丙二醇，N-甘露糖醇乙醇胺，N-乙醇酰乙醇胺，2-羟乙基-N-苯甲酰胺，2-羟乙基-N-异丙酰胺，2-羟乙基-N-乙酰丙酰胺和N-葡萄糖基-Za。

2. 发明申请

US20090169696A1 Taste improving substances 有权
标题翻译：滋味改善物质
公开(公告)号：US20090169696A1
公开(公告)日：2009-07-02
申请号：US11578846
申请日：2005-04-06
申请人： Harry Renes , Chris Winkel , Caroline De Lamarliere , Thorsten König , Esther Van Ommeren , Sander Tondeur
发明人： Harry Renes , Chris Winkel , Caroline De Lamarliere , Thorsten König , Esther Van Ommeren , Sander Tondeur
IPC分类号： A23L1/227 , A23L1/226
CPC分类号： A23L27/21 , A23L27/202
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 formula (II), or edible salts thereof: R1—CR7(OR4)—CO—NR2—CR8R3—X—OR5 (I) R6—CR7(OR4)—CO-Az (II) It was found that substances represented by formula (I) and/or formula (II) are capable of modulating and complementing the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. Typical examples of flavour improving substances according to the present invention include N-lactoyl ethanolamine, N-lactoyl ethanolamine phosphate, N-α-hydroxy-butanoyl ethanolamine, N-lactoyl diethanolamine, N-lactoyl-2-amino-1,3-propanediol, N-lactoyl-3-amino-1,2-propanediol, N-lactoyl-3-amino-1-propanol, N-gluconyl-2-amino-1,3-propanediol, N-gluconyl-3-amino-1,2-propanediol, N-mannonyl ethanolamine, N-glycolyl ethanolamine, 2-hydroxyethyl-N-tartaramide, 2-hydroxyethyl-N-malamide, 2-hydroxyethyl-N-citramide and N-gluconyl-Az.
摘要翻译：本发明的第一方面涉及使用根据式（I）或式（II）的物质或其食用盐的食品，饮料，药物，烟草制品和口腔护理产品的味道改善： -formulae description =“In-line Formulas”end =“lead”？> R1-CR7（OR4）-CO-NR2-CR8R3-X-OR5（I）<？in-line-formula description =“In-line Formulas “end =”tail“？> <？in-line-formula description =”In-line formula“end =”lead“？> R6-CR7（OR4）-CO-Az（II）发现由式（I）和/或式（II）表示的物质能够调节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，饮料，药物，烟草制品和口腔护理产品中。根据本发明的风味改善物质的典型实例包括N-乳酰乙醇胺，N-乳酰乙醇胺磷酸盐，N-α-羟基丁酰乙醇胺，N-乳酰二乙醇胺，N-乳酰-2-氨基-1,3-丙二醇，N-乳酰基-3-氨基-1,2-丙二醇，N-乳酰-3-氨基-1-丙醇，N-葡糖基-2-氨基-1,3-丙二醇，N-葡糖基-3-氨基-1 2-丙二醇，N-甘露糖醇乙醇胺，N-乙醇酰乙醇胺，2-羟乙基-N-苯甲酰胺，2-羟乙基-N-异丙酰胺，2-羟乙基-N-乙酰丙酰胺和N-葡萄糖基-Za。

3. 发明授权

US08691311B2 Taste improving substances 有权
标题翻译：滋味改善物质
公开(公告)号：US08691311B2
公开(公告)日：2014-04-08
申请号：US13605279
申请日：2012-09-06
申请人： Jan Visser , Harry Renes , Esther Van Ommeren , Sander Tondeur , Chris Winkel
发明人： Jan Visser , Harry Renes , Esther Van Ommeren , Sander Tondeur , Chris Winkel
IPC分类号： A23L1/22
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 flavor 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。

4. 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。

5. 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。

6. 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。

7. 发明申请

US20100056636A1 N-Substituted-P-Menthane-3-Carboxamide and Uses Thereof 审中-公开
标题翻译： N-取代的P-甲烷-3-羧酰胺及其用途
公开(公告)号：US20100056636A1
公开(公告)日：2010-03-04
申请号：US12519801
申请日：2007-11-30
申请人： Stefan Michael Furrer , Sander Tondeur , Chris Winkel , Harry Renes , Adri De klerk
发明人： Stefan Michael Furrer , Sander Tondeur , Chris Winkel , Harry Renes , Adri De klerk
IPC分类号： A61K31/166 , C07C233/57 , A61P25/00
CPC分类号： A23G4/06 , A23L27/20 , A23L27/204 , A24B15/301 , A61K8/42 , A61K2800/244 , A61Q5/02 , A61Q11/00 , A61Q15/00 , A61Q19/00 , C07C233/58 , C07C233/60 , C07C2601/02 , C07C2601/14
摘要： The present invention relates to substances and compositions having a physiological cooling effect on the skin and the mucosa of the body, especially of the oral cavity, throat and nose. More in particular, the present invention relates to N-substituted-p-menthane-3-carboxamides represented by the following formula (I): and esters thereof. These substances are capable of imparting and/or enhancing a physiological cooling effect in a product in which they are incorporated, much more effectively than the heretofore known N-substituted-p-menthane-3-carboxamides.
摘要翻译：本发明涉及具有对身体，特别是口腔，喉咙和鼻子的皮肤和粘膜的生理冷却作用的物质和组合物。更具体地，本发明涉及由下式（I）表示的N-取代对 - 薄荷烷-3-甲酰胺及其酯。这些物质能够赋予和/或增强其所掺入的产品中的生理冷却效果，比迄今为止已知的N-取代对薄荷烷-3-甲酰胺更有效。

8. 发明授权

US08053013B2 Flavour modulating substances 有权
标题翻译：调味物质
公开(公告)号：US08053013B2
公开(公告)日：2011-11-08
申请号：US11666532
申请日：2005-10-06
申请人： Chris Winkel , Harry Renes
发明人： Chris Winkel , Harry Renes
IPC分类号： A23L1/22
CPC分类号： C07H5/06 , A23L27/202 , A23L27/215 , A61K31/7008 , C07H13/12
摘要： The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) or formula (II) or edible salts thereof or both: R1—CR2(OR3)—CO—NR4—CHR5R6 (I). It was found that substances represented by formula (I) or formula (II) can advantageously be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products they are incorporated in. In addition these 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 compositions, foodstuffs, beverages, pharmaceutics and oral care products. Typical examples of flavour modulating substances according to the present invention include N-lactoyl glucosamine, N-lactoyl glucosaminic acid, N-gluconyl glucosamine, N-gluconyl glucosaminic acid, hemiacetals or lactones thereof, edible salts thereof and mixtures thereof.
摘要翻译：本发明第一方面涉及式（I）或式（II）的新颖风味调节物质或其食用盐或两者：R1-CR2（OR3）-CO-NR4-CHR5R6（I）。发现由式（I）或式（II）表示的物质可以有利地用于赋予食品，饮料，药物，烟草制品和它们所加入的口腔护理产品所需的风味，特别是味道特性。此外，这些物质能够调节和补充其他味道赋予物质的感官影响。因此，本发明的风味调节物质有利地用于风味组合物，食品，饮料，药物和口腔护理产品中。根据本发明的风味调节物质的典型实例包括N-乳酰氨基葡萄糖胺，N-乳酰氨基葡萄糖酸，N-葡萄糖基葡糖胺，N-葡萄糖基葡糖胺酸，半缩醛或其内酯，其可食用盐及其混合物。

9. 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。

10. 发明申请

US20070298151A1 Flavour Modulating Substances 有权
标题翻译：调味物质
公开(公告)号：US20070298151A1
公开(公告)日：2007-12-27
申请号：US11666532
申请日：2005-10-06
申请人： Chris Winkel , Harry Renes
发明人： Chris Winkel , Harry Renes
IPC分类号： A23L1/22
CPC分类号： C07H5/06 , A23L27/202 , A23L27/215 , A61K31/7008 , C07H13/12
摘要： The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) or formula (II) or edible salts thereof or both: R1—CR2(OR3)—CO—NR4—CHR5R6 (I). It was found that substances represented by formula (I) or formula (II) can advantageously be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products they are incorporated in. In addition these 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 compositions, foodstuffs, beverages, pharmaceutics and oral care products. Typical examples of flavour modulating substances according to the present invention include N-lactoyl glucosamine, N-lactoyl glucosaminic acid, N-gluconyl glucosamine, N-gluconyl glucosaminic acid, hemiacetals or lactones thereof, edible salts thereof and mixtures thereof.
摘要翻译：本发明的第一方面涉及根据式（I）或式（II）的新型风味调节物质或其食用盐或两者：R 1 -CR 2 （OR 3）-CO-NR 4 -CHR 5 R 6（I）。发现由式（I）或式（II）表示的物质可以有利地用于赋予食品，饮料，药物，烟草制品和它们所加入的口腔护理产品所需的风味，特别是味道特性。另外这些物质能够调节和补充其他味道赋予物质的感官影响。因此，本发明的风味调节物质有利地用于风味组合物，食品，饮料，药物和口腔护理产品中。根据本发明的风味调节物质的典型实例包括N-乳酰氨基葡萄糖胺，N-乳酰氨基葡萄糖酸，N-葡萄糖基葡糖胺，N-葡萄糖基葡糖胺酸，半缩醛或其内酯，其可食用盐及其混合物。

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