Use of neoflavanoids for modifying taste

• Main Authors: PAETZ, SUSANNE, LEYJAKOB PETER, VÖSSING, TOBIAS, BACKESMICHAEL
• Format: Patent
• Language: English; French; German
• Published: 18.06.2014
• Subjects: ACYCLIC OR CARBOCYCLIC COMPOUNDS; CHEMISTRY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HETEROCYCLIC COMPOUNDS; HUMAN NECESSITIES; METALLURGY; ORGANIC CHEMISTRY; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Use of neoflavanoid compounds (I) for sensory change or masking unpleasant taste impression, preferably bitter, astringent and/or metallic taste sensation of an unpleasant tasting substance, is claimed. Use of neoflavanoid compounds of formula (I) and their salts or their mixtures for sensory change...