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1. 发明申请

US20070225199A1 FRUIT, BERRY, CRANBERRY AND HEDONICALLY-STABLE CITRUS FLAVORED COMPOSITIONS AND PROCESS FOR PREPARING SAME 有权
标题翻译：水果，白葡萄酒，克兰巴兰和HEDONICALLY-STABLE CITRUS FLAVORED COMPOSITIONS AND PROCESS FOR PREPARTING SAME
公开(公告)号：US20070225199A1
公开(公告)日：2007-09-27
申请号：US11419311
申请日：2006-06-16
申请人： Mark Dewis , Michelle Huber , David Agyemang , Garry Conklin
发明人： Mark Dewis , Michelle Huber , David Agyemang , Garry Conklin
IPC分类号： A61Q13/00
CPC分类号： A23L2/56 , A23L27/2026 , A23L27/203 , A23L27/29
摘要： Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying or imparting quantity and concentration of at least one oxo-terpene carbinol, carbinyl C1-C6 alkanoate or C4-C6 alkenoate.
摘要翻译：描述了一种用于在食品或含水饮料中增加，增强，改良或赋予浆果或柑橘香气或味道的方法，其包括向食品或水性饮料中添加芳香或味道增强，增强，改性或赋予至少一种氧代 - 萜烯甲醇的量和浓度，碳水化合物C 1 -C 6烷酸酯或C 4 -C 6烷基， /亚油酸酯。

2. 发明申请

US20070160730A1 Use of Decalepis hamiltonii in flavor compositions 审中-公开
标题翻译：在香料组合物中使用十矾哈密顿（Decalepis hamiltonii）
公开(公告)号：US20070160730A1
公开(公告)日：2007-07-12
申请号：US11329006
申请日：2006-01-10
申请人： Thumpalasseril John , Muthusamy Gunasekar , Garry Conklin , Mark Dewis
发明人： Thumpalasseril John , Muthusamy Gunasekar , Garry Conklin , Mark Dewis
IPC分类号： A23L1/22
CPC分类号： A23L2/56 , A23G9/42 , A23L27/10 , A23L27/204 , A23L27/84 , A23L27/86 , A23L27/88
摘要： The use of Decalipis hamiltonii or 2-hydroxy-4-methoxy benzaldehyde for use in combination with vanilla for flavoring foodstuffs is disclosed.
摘要翻译：公开了使用Decalipis hamiltonii或2-羟基-4-甲氧基苯甲醛与香草组合用于调味食品。

3. 发明申请

US20060057268A1 Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions 有权
标题翻译：饱和和不饱和的N-烷酰胺在风味组合物中表现出味道和风味增强效果
公开(公告)号：US20060057268A1
公开(公告)日：2006-03-16
申请号：US10939096
申请日：2004-09-10
申请人： Mark Dewis , Garry Conklin , Tao Pei
发明人： Mark Dewis , Garry Conklin , Tao Pei
IPC分类号： A23L1/22
CPC分类号： C07C233/05 , A23L27/202 , A23L27/203 , A23L27/204
摘要： Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: where R1═H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl and methylene; R3 is selected from the group consisting of H, C1-C8 straight or branched chain alkyl, alkenyl, dienalkyl or phenyl; or if R1═H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl; R4 is selected from the group consisting of H, methyl and ethyl; R5 is selected from the group consisting of H, methyl and ethyl; R6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, acyclic or containing no more than one ring; with the proviso that in structure 1 when R4 is H or Me; and R5═H or methyl, R6 may be selected from the group described above or phenyl.
摘要翻译：饱和和不饱和化合物，具有甜味，盐或鲜味增强品质。该化合物具有以下结构：

4. 发明授权

US07927643B2 Compositions of oxo-terpene derivatives and process for preparing the same 有权
公开(公告)号：US07927643B2
公开(公告)日：2011-04-19
申请号：US12407866
申请日：2009-03-20
申请人： Mark Lawrence Dewis , Michelle E. Huber , David O. Agyemang , Garry Conklin
发明人： Mark Lawrence Dewis , Michelle E. Huber , David O. Agyemang , Garry Conklin
IPC分类号： A23L1/22
CPC分类号： A23L2/56 , A23L27/2026 , A23L27/203 , A23L27/29
摘要： Described is to a process for augmenting, enhancing, modifying, or imparting a berry or citrus aroma or taste to a foodstuff or a beverage comprising the step of adding to a foodstuff or a beverage an aroma or taste augmenting, enhancing, modifying, or imparting quantity of at least an oxo-terpene carbinol, a carbinyl C1-C6 alkanoate, or a C4-C6 alkenoate.

5. 发明授权

US07097872B2 Fruit, berry, cranberry and hedonically-stable citrus flavored compositions and process for preparing same 有权
标题翻译：水果，浆果，蔓越莓和高效稳定的柑橘风味组合物及其制备方法
公开(公告)号：US07097872B2
公开(公告)日：2006-08-29
申请号：US10290813
申请日：2002-11-08
申请人： Mark Lawrence Dewis , Michelle E. Huber , David O. Agyemang , Garry Conklin
发明人： Mark Lawrence Dewis , Michelle E. Huber , David O. Agyemang , Garry Conklin
IPC分类号： A23L1/22
CPC分类号： A23L2/56 , A23L27/2026 , A23L27/203 , A23L27/29
摘要： Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying or imparting quantity and concentration of at least one oxo-terpene carbinol, carbinyl C1–C6 alkanoate or C4–C6 alkenoate.
摘要翻译：描述了一种用于在食品或含水饮料中增加，增强，改良或赋予浆果或柑橘香气或味道的方法，其包括向食品或水性饮料中添加芳香或味道增强，增强，改性或赋予至少一种氧代 - 萜烯甲醇的量和浓度，碳水化合物C 1 -C 6烷酸酯或C 4 -C 6烷基， /亚油酸酯。

6. 发明授权

US08075937B2 Alkyldienamides exhibiting taste and sensory effect in flavor compositions 有权
标题翻译：在风味组合物中表现出味觉和感官效果的烷基二酰胺
公开(公告)号：US08075937B2
公开(公告)日：2011-12-13
申请号：US12544822
申请日：2009-08-20
申请人： Mark L. Dewis , Michelle E. Huber , Michael V. Cossette , David O. Agyemang , Garry Conklin , Tao Pei
发明人： Mark L. Dewis , Michelle E. Huber , Michael V. Cossette , David O. Agyemang , Garry Conklin , Tao Pei
IPC分类号： A23L1/22
CPC分类号： C07D317/58 , C07C233/09 , C07C233/10 , C07C233/20 , C07C2601/04 , C07D317/60
摘要： Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below: wherein R is ethyl or cyclopropyl; and wherein R′ is methyl or butyl, with the proviso that when R is ethyl, R′ is not methyl.
摘要翻译：公开了适合用作调味剂的烷基二酰胺化合物。这些化合物用作香料，因为它们具有鲜味特征或其它所需的感官特性。所公开的化合物由下列结构定义：其中R是乙基或环丙基; 并且其中R'是甲基或丁基，条件是当R是乙基时，R'不是甲基。

7. 发明授权

US07427421B2 Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions 有权
标题翻译：饱和和不饱和的N-烷酰胺在风味组合物中表现出味道和风味增强效果
公开(公告)号：US07427421B2
公开(公告)日：2008-09-23
申请号：US10939096
申请日：2004-09-10
申请人： Mark L. Dewis , Garry Conklin , Tao Pei
发明人： Mark L. Dewis , Garry Conklin , Tao Pei
IPC分类号： A23L1/22
CPC分类号： C07C233/05 , A23L27/202 , A23L27/203 , A23L27/204
摘要： Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: where R1═H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl and methylene; R3 is selected from the group consisting of H, C1-C8 straight or branched chain alkyl, alkenyl, dienalkyl or phenyl; or if R1═H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl; R4 is selected from the group consisting of H, methyl and ethyl; R5 is selected from the group consisting of H, methyl and ethyl; R6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, acyclic or containing no more than one ring; with the proviso that in structure 1 when R4 is H or Me; and R5═H or methyl, R6 may be selected from the group described above or phenyl.
摘要翻译：饱和和不饱和化合物，具有甜味，盐或鲜味增强品质。该化合物具有以下结构：其中R 1 -H或甲基; R 2选自H，C 1 -C 4烷基，烯基和亚甲基; R 3选自H，C 1 -C 8直链或支链烷基，烯基，二烯基或苯基; 或者如果R 1，H 2，R 2和R 3一起可以代表环丙基，环丁基，环戊基，环戊烯基，环己基或环己烯基; R 4选自H，甲基和乙基; R 5选自H，甲基和乙基; R 6选自H，C 1 -C 9直链或支链烷基，烯基，烷基二烯基，无环或不超过一个环; 条件是结构1当R 4是H或Me时; 和R 5 -H或甲基，R 6可以选自上述基团或苯基。

8. 发明申请

US20090311402A1 ALKYLDIENAMIDES EXHIBITING TASTE AND SENSORY EFFECT IN FLAVOR COMPOSITIONS 有权
标题翻译：亚硝酸盐在挥发性组合物中展现出味道和感官效果
公开(公告)号：US20090311402A1
公开(公告)日：2009-12-17
申请号：US12544822
申请日：2009-08-20
申请人： Mark L. Dewis , Michelle E, Huber , Michael V. Cossette , David O. Agyemang , Garry Conklin , Tao Pei
发明人： Mark L. Dewis , Michelle E, Huber , Michael V. Cossette , David O. Agyemang , Garry Conklin , Tao Pei
IPC分类号： A23L1/22 , C07C233/00
CPC分类号： C07D317/58 , C07C233/09 , C07C233/10 , C07C233/20 , C07C2601/04 , C07D317/60
摘要： Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below: wherein R is ethyl or cyclopropyl; and wherein R′ is methyl or butyl, with the proviso that when R is ethyl, R′ is not methyl.
摘要翻译：公开了适合用作调味剂的烷基二酰胺化合物。这些化合物用作香料，因为它们具有鲜味特征或其它所需的感官特性。所公开的化合物由下列结构定义：其中R是乙基或环丙基; 并且其中R'是甲基或丁基，条件是当R是乙基时，R'不是甲基。

9. 发明申请

US20090180972A1 COMPOSITIONS OF OXO-TERPENE DERIVATIVES AND PROCESS FOR PREPARING THE SAME 有权
公开(公告)号：US20090180972A1
公开(公告)日：2009-07-16
申请号：US12407861
申请日：2009-03-20
申请人： Mark Lawrence Dewis , Michelle E. Huber , David O. Agyemang , Garry Conklin
发明人： Mark Lawrence Dewis , Michelle E. Huber , David O. Agyemang , Garry Conklin
IPC分类号： A61K8/33 , A23L1/226 , A23G4/06 , A61K47/08 , A61Q11/00
CPC分类号： A23L2/56 , A23L27/2026 , A23L27/203 , A23L27/29
摘要： Described is to a process for augmenting, enhancing, modifying, or imparting a berry or citrus aroma or taste to a foodstuff or a beverage comprising the step of adding to a foodstuff or a beverage an aroma or taste augmenting, enhancing, modifying, or imparting quantity of at least an oxo-terpene carbinol, a carbinyl C1-C6 alkanoate, or a C4-C6 alkenoate.

10. 发明授权

US07534460B2 Compositions of oxo-terpene derivatives and process for preparing the same 有权
标题翻译：萜烯衍生物的组合物及其制备方法
公开(公告)号：US07534460B2
公开(公告)日：2009-05-19
申请号：US11419311
申请日：2006-06-16
申请人： Mark Lawrence Dewis , Michelle E. Huber , David O. Agyemang , Garry Conklin
发明人： Mark Lawrence Dewis , Michelle E. Huber , David O. Agyemang , Garry Conklin
IPC分类号： A23L1/22
CPC分类号： A23L2/56 , A23L27/2026 , A23L27/203 , A23L27/29
摘要： Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying or imparting quantity and concentration of at least one oxo-terpene carbinol, carbinyl C1-C6 alkanoate or C4-C6 alkenoate.
摘要翻译：描述了一种用于在食品或含水饮料中增加，增强，改良或赋予浆果或柑橘香气或味道的方法，其包括向食品或水性饮料中添加芳香或味道增强，增强，改性或赋予至少一种氧代 - 萜烯甲醇，碳酰基C 1 -C 6链烷酸酯或C 4 -C 6烯酸酯的数量和浓度。

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