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US 8,828,469 B2Granted
Use of alkamides for masking an unpleasant flavor
AssigneeSymrise AG
InventorsKathrin Langer, Jakob Ley, Gerald Reinders, Günter Kindel, Gerhard Krammer
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AssigneeSymrise AG
InventorsKathrin Langer, Jakob Ley, Gerald Reinders, Günter Kindel, Gerhard Krammer
Estimating the term…
An individual alkamide and/or a mixture having two or more different alkamides, is disclosed for changing, masking or reducing the unpleasant flavor impression of an unpleasant-tasting substance or mixture of substances. The alkamide can be trans-pellitorine; cis-pellitorine; 2Z,4Z- or 2Z,4E-decadienoic acid-N-isobutylamide; 2E,4E-decadienoic acid-N-([2S]-2-methylbutyl)amide; 2E,4E-decadienoic acid-N-([2R]-2-methylbutylamide); 2E,4Z-decadienoic acid-N-(2-methylbutyl)amide; achilleamide; sarmentine; 2E- or 3E-decenoic acid-N-isobutylamide; 3E-nonenoic acid-N-isobutylamide; spilanthol; homospilanthol; 2E,6Z,8E-decatrienoic acid-N-([2R]-2-methylbutyl)amide; 2E- or 2Z-decen-4-oic acid-N-isobutylamide; α-sanshool; α-hydroxysanshool; γ-hydroxysanshool; γ-hydroxysanshool; γ-hydroxyisosanshool; γ-dehydrosanshool; γ-sanshool; bungeanool; isobungeanool; dihydrobungeanool; or tetrahydrobungeanool, or combinations thereof.
A method for masking or reducing the unpleasant flavor impression of an unpleasant-tasting substance or mixture of substances comprising mixing an astringent-tasting substance or mixture of astringent-tasting substances with 0.01 ppm to less than 10 ppm of one or more alkamides independently selected from the group consisting of:
A method for masking or reducing an astringent flavor impression comprising adding 0.01 ppm to less than 10 ppm of 2E,4E-decadienoic acid-N-isobutylamide (trans-pellitorine) to a preparation comprising an astringent-tasting substance, thereby masking or reducing the astringent flavor impression of the astringent-tasting substance in the preparation, provided that the amount of 2E,4E-decadienoic acid-N-isobutylamide (trans-pellitorine) is not sufficient to intensify salivation.
Dependencies are inferred from the claim text.