Classifications

• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
  • C07C69/00—Esters of carboxylic acids; Esters of carbonic or haloformic acids
  • C07C69/66—Esters of carboxylic acids having esterified carboxylic groups bound to acyclic carbon atoms and having any of the groups OH, O—metal, —CHO, keto, ether, acyloxy, groups, groups, or in the acid moiety
  • C07C69/73—Esters of carboxylic acids having esterified carboxylic groups bound to acyclic carbon atoms and having any of the groups OH, O—metal, —CHO, keto, ether, acyloxy, groups, groups, or in the acid moiety of unsaturated acids
  • C07C69/734—Ethers
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B4/00—Preservation of meat, sausages, fish or fish products
  • A23B4/06—Freezing; Subsequent thawing; Cooling
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/204—Aromatic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/205—Heterocyclic compounds
  • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/84—Flavour masking or reducing agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/88—Taste or flavour enhancing agents
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
  • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
  • A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
  • A61K47/14—Esters of carboxylic acids, e.g. fatty acid monoglycerides, medium-chain triglycerides, parabens or PEG fatty acid esters
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
  • C07C69/00—Esters of carboxylic acids; Esters of carbonic or haloformic acids
  • C07C69/66—Esters of carboxylic acids having esterified carboxylic groups bound to acyclic carbon atoms and having any of the groups OH, O—metal, —CHO, keto, ether, acyloxy, groups, groups, or in the acid moiety
  • C07C69/67—Esters of carboxylic acids having esterified carboxylic groups bound to acyclic carbon atoms and having any of the groups OH, O—metal, —CHO, keto, ether, acyloxy, groups, groups, or in the acid moiety of saturated acids
  • C07C69/708—Ethers
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
  • C07C69/00—Esters of carboxylic acids; Esters of carbonic or haloformic acids
  • C07C69/74—Esters of carboxylic acids having an esterified carboxyl group bound to a carbon atom of a ring other than a six-membered aromatic ring
  • C07C69/757—Esters of carboxylic acids having an esterified carboxyl group bound to a carbon atom of a ring other than a six-membered aromatic ring having any of the groups OH, O—metal, —CHO, keto, ether, acyloxy, groups, groups, or in the acid moiety
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2200/00—Function of food ingredients
  • A23V2200/15—Flavour affecting agent
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2200/00—Function of food ingredients
  • A23V2200/16—Taste affecting agent
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
  • C07C2601/00—Systems containing only non-condensed rings
  • C07C2601/12—Systems containing only non-condensed rings with a six-membered ring
  • C07C2601/14—The ring being saturated

Definitions

• Homovanillic acid esters in particular for achieving a heat and / or sharpness impression
• the present invention relates in particular to novel uses of compounds of the formula (I) (as described herein), in part also novel compounds of the formula (I) as such, flavor compounds containing compounds of the formula (I), novel compositions and novel processes using Compounds of the formula (I). Further aspects of the present invention will become apparent from the claims and the following description including examples.
• Capsaicin N- (4-hydroxy-3-methoxybenzyl) -8-methyl- (6E) -nonoic acid amide
• other capsaicinoids such as nonivamide ([N- (4-hydroxy-3-methoxybenzyl) nonanoic acid amide) are known to be pungent and heat-producing flavors from various Capsicum species, especially chilli pepper, have long been known.
• capsaicin has a very low taste threshold and high potency as a pungent (16,000,000 scoville units, see http://en.wikipedia.org/wiki/Capsaicin; November 1, 201 1, 9:02 pm).
• Capsaicin is, also due to the high price of the pure substance, also used almost exclusively in the form of a capsicum extract, which in addition to other pungent remains of other, after Capsicum tasting or smelling flavors contains and is therefore only partially suitable for widespread use.
• piperine (1-piperoylpiperidine) occurring in white pepper also causes a strong sharp impression (Römpp Lexikon Naturstoffchemie, Thieme 1997, p. 500), it shows a relative sharpness of only about 1% in comparison to capsaicin.
• piperine has an intense taste that is pronounced of pepper, so that the application can be limited in many preparations. Due to the lipophilic character of these vanilloid spars, the use of sharpness impression is often delayed by a few seconds and also lasts for a particularly long time, especially in formulations containing little lipophilic constituents (for example triglycerides), where the solubility is insufficient at the same time.
• pungent substances such as gingerol [6] from ginger or Paradol [6] from grains of paradise, both of which taste spicy, but have a strong aftertaste.
• the methyl ester of homovanillic acid has been detected in various woods used for storage of wine and spirits (e.g., Fernandez de Simon, B. Esteruelas, E. Munoz, AM; Cadahia, E. Sanz, M.; , J. Agric., Food Chem., 2009, 57, 3217-3227.).
• the ethyl ester of homovanillic acid was found in wine and spirits on its own, usually in connection with storage in oak barrels (eg Cabaroglu, T. Canbas, A., Baumes, R .; Bayonove, C.; Lepoutre, JP; Günata, Z. , J.
• R and R 2 independently of one another represent a hydrogen atom or an alkyl radical having 1-2 carbon atoms
• R 3 and R 4 independently represent a hydrogen atom or a linear or branched alkyl radical having 1 to 5 carbon atoms (for example selected from the group consisting of methyl, ethyl, 1-propyl, 2-propyl, 1-butyl, 2-butyl, tert Butyl, 2-methylprop-1-yl, 1-, 2- or 3-pentyl, 2-methylbut-1-yl, 2-methylbut-2-yl, 3-methylbut-1-yl and 3-methylbutyl 2-yl, preferably from methyl, ethyl, 1-propyl, 2-propyl, 1-butyl, 2-butyl, tert-butyl, 2-methylprop-1-yl and 1-pentyl), a phenyl radical, an alkylphenyl radical or a Phenylalkyl radical or a linear or branched alkenyl radical having 2 to 4 Carbon atoms (for example, selected from the group consisting of ethenyl, prop-2-en-1
• R 4 is a hydrogen atom or a linear or branched alkyl radical having 1 to 5 carbon atoms (for example selected from the group consisting of methyl, ethyl, 1-propyl, 2-propyl, 1-butyl, 2-butyl, tert-butyl, 2 Methylprop-1-yl, 1-, 2- or 3-pentyl, 2-methylbut-1-yl, 2-methylbut-2-yl, 3-methylbut-1-yl and 3-methylbut-2-yl, preferably from methyl, ethyl, 1-propyl, 2-propyl, 1-butyl, 2-butyl, tert-butyl, 2-methylprop-1-yl and 1-pentyl), a phenyl radical, an alkylphenyl radical or a phenylalkyl radical or a linear or branched alkenyl radical having 2 to 4 carbon atoms (for example, selected from the group consisting of ethenyl, prop-2-en-1-
• the compounds of formula (I) described herein are particularly useful as a flavoring agent having a heat and / or sharpness producing effect, i. as a substance that can cause a sensation of warmth, and / or - as a flavoring for reducing or masking an unpleasant
• Taste impression preferably selected from the group consisting of astringent, bitter, dry, dusty, floury, calcareous and metallic (further details on this will be apparent from the comments below), and / or - as a flavoring agent for enhancing a pleasant taste impression, preferably selected from the group consisting of warming, hot and cool (further details on this can be found in the comments below).
• R and R 2 independently represent a hydrogen atom or Methyl
• R 3 and R 4 independently represent a hydrogen atom or a linear or branched alkyl radical having 1 to 5 carbon atoms or a phenyl radical, an alkylphenyl radical or a phenylalkyl radical or an alkenylphenyl radical or a phenylalkenyl radical (for example as described above), or (ii) Formula (I) corresponds to the following formula (Ia)
• R represents a hydrogen atom
• R represents 2-propyl
• R and R 2 each represent a hydrogen atom
• R 3 represents a hydrogen atom or a linear or branched alkyl radical having 1 to 4 carbon atoms or a phenyl radical, an alkylphenyl radical or a phenylalkyl radical or an alkenylphenyl radical or a phenylalkenyl radical,
• R 4 represents a hydrogen atom.
• the compound of the formula (I) is particularly preferably or one, several or all compounds of the formula (I) are selected in the mixture or from the group consisting of
• the compounds described herein are advantageously suitable for use (especially as above) in a pharmaceutical, nutritional, oral hygiene or pleasure preparation, preferably wherein the total amount of compound (s) of formula (I) and / or salt (s) ) of which in the preparation is sufficient to
• (C) a pleasant flavor impression, preferably selected from the group consisting of warming, hot and cooling, to reinforce (further details of which will become apparent from the comments below). It is preferred according to a specific aspect of the present invention, when the total amount of compound (s) of formula (I) and / or salt (s) thereof in the preparation is not sufficient to a warming or sharp effect on the tongue or in the But it is sufficient to mask or diminish an unpleasant taste impression of an unpleasant tasting substance or mixture of substances.
• a further aspect of the present invention relates to novel compounds of the formula (I), salts thereof, mixtures thereof, namely a compound of the formula (I) or a physiologically acceptable salt thereof, wherein the phenolic hydroxy group in formula (I) is deprotonated, or a mixture comprising one or more different compounds of the formula (I) and / or one or more physiologically acceptable salts thereof, wherein the phenolic hydroxy group in the formula (I) is in each case deprotonated, or consisting of several different compounds of the formula (I) and / or physiologically acceptable salts thereof, wherein the phenolic hydroxy group in formula (I) is deprotonated in each case,
• R and R 2 independently of one another represent a hydrogen atom or an alkyl radical having 1-2 carbon atoms
• R 3 and R 4 independently represent a hydrogen atom or a linear or branched alkyl radical having 1 to 5 carbon atoms (for example as described above), a phenyl radical, an alkylphenyl radical or a phenylalkyl radical or a linear or branched alkenyl radical having 2 to 4 carbon atoms (for example as described above) or an alkenylphenyl radical or a phenylalkenyl radical, or
• R and R 3 together with the carbon atoms linking them form a cyclohexyl ring which is optionally substituted by an additional radical R 5 , where R 5 is an alkyl radical having 1-2 carbon atoms, R 2 is a hydrogen atom or an alkyl radical having 1- Represents 2 carbon atoms,
• R 4 is a hydrogen atom or a linear or branched alkyl radical having 1 to 5 carbon atoms (for example as described above), a phenyl radical, an alkylphenyl radical or a phenylalkyl radical or a linear or branched alkenyl radical having 2 to 4 carbon atoms (for example as described above) or an alkenylphenyl radical or a phenylalkenyl radical, provided that
• R, R 2 , R 3 and R 4 are not all hydrogen atoms and, in the case where R, R 2 and R 4 are hydrogen, R 3 is neither a linear alkyl radical having 1, 2, 4 or 5 carbon atoms (corresponding alkenyl radicals are not excluded), nor 2-propyl or phenyl, preferably also not phenylmethyl or methylphenyl, and - in the event that R 2 , R 3 and R 4 are hydrogen, R is not a linear alkyl radical having 1 or 2 carbon atoms, R 3 and R 4 are not methyl when R and R 2 are hydrogen, preferably neither R 3 nor R 4 are methyl when R and R 2 are hydrogen, and - R and R 2 are not methyl when R 3 and R 4 represent hydrogen, preferably neither R, nor R 2 represent methyl, when R 3 and R 4 represent hydrogen. It is particularly preferred if the compound of formula (I) or one, several or all compounds of formula (I) is selected in the mixture or are from the group consisting of
• (A) comprising or consisting of a novel mixture according to the invention as described above, preferably wherein the total amount of compound (s) of the formula (I) and / or salt (s) thereof in the aroma composition, based on the total weight of the aroma composition, in Range from 100 to 100,000 mg / kg, preferably in the range of 250 to 40,000 mg / kg, more preferably in the range of 250 to 15,000 mg / kg or
• (B) comprising a compound of formula (I) as defined above in connection with a use according to the invention, or a physiologically acceptable salt thereof as defined above in connection with a use according to the invention, or comprising or consisting of a mixture as above in connection with a use according to the invention, wherein the total amount of compound (s) of formula (I) and / or salt (s) thereof in the aroma composition, based on the total weight of the aroma composition, in the range of 100 to 100,000 mg / kg, preferably in the range of 250 to 40,000 mg / kg, more preferably in the range of 250 to 15,000 mg / kg, preferably also comprising one or more further, not the formula (I) corresponding flavoring agents, for example selected from the group consisting of a) heat-causing or Scharfstoffe, preferably selected from the list consisting of: capsaicinoids, such as capsaicin, dihydrocapsaicin or nonivamide; Gingerols, such as gingerol [6], gingerol [8],
• Menthyl succinic ester N, N- (dimethyl) amide, O-menthyl succinic acid ester amide), menthane carboxylic acid amides other than those mentioned in the present invention eg, menthane carboxylic acid N-ethylamide [WS3], menthane carboxylic acid N- (p-methoxyphenyl) amide [SC1], Na (Menthane carbonyl) glycine ethyl ester [WS5], menthane carboxylic acid N- (4-cyanophenyl) amide, menthane carboxylic acid N-
• Methyl-2 (1-pyrrolidinyl) -2-cyclopenten-1-one) or tetrahydropyrimidin-2-ones eg icilin or related compounds, as described in WO 2004/026840
• further cooling agents as described in WO201 1061330, in particular derivatives variously substituted cinnamic and 2-phenoxy acids, particularly preferably methylenedioxycinnamic acid ⁇ , ⁇ -diphenylamide, methylenedioxycinnamic acid N-ethyl-N-phenylamide, methylenedioxyzincic acid N-pyridyl-N-phenylamide;
• substances with astringent action preferably selected from the following list:
• Catechins such as e.g. Epicatechins, gallocatechins, epigallocatechins, and their respective gallic acid esters, e.g. Epigallocatechin gallate or epicatechingallate, the oligomer (procyanidins, proanthocyanidins, prodelphinidines, procyanirines,
• Thearubigenins Theogalline
• Dihydroflavonoids such as dihydromyricetine, taxifolin, as well as their C and O glycosides, flavonols such as myricetin, quercetin and their C and O glycosides such as quercetrin, rutin, gallic acid esters of carbohydrates such as tannin, pentagalloyl glucose or their reaction products such as elligatannin, aluminum salts, e.g. Alum,
• compounds of the formula (I) or their salts or mixtures thereof advantageously advantageously have no significant other or undesired aroma effects and can therefore be used particularly well in many different types of aromatics.
• Aromatic compositions which contain combinations of compounds of the formula (I) or salts thereof with one or more other trigeminal substances (pungent, warming, pungent, biting, scratching, cooling, anesthetic, tingling, astringent) are particularly advantageous.
• the trigeminal (main) effect of which is represented by compounds of the formula (I) or salts thereof can be advantageously modulated.
• a warming, sharp or cooling effect can be enhanced, while an astringent effect can be attenuated.
• an aroma composition which additionally contains one or more substances which do not correspond to the formula (I) and have an unpleasant, especially bitter taste quality, or an astringent, bitter, dry, dusty, floury, chalky and / or metallic note, preferably selected from the group consisting of: f) xanthine alkaloids, xanthines (caffeine, theobromine, theophylline and methylxanthines), alkaloids (quinine, brucine, strychnine, nicotine), phenolic glycosides (eg salicin,
• flavonoid glycosides eg, neohespereidine, hesperidin, naringin, quercitrin, rutin, hyperoside, quercetin-3-O-glucoside, myricetin-3-O-glycosides
• chalcone or chalcone glycosides eg, phloridzin, phloridzinxyloside
• hydrolysable tannins gallic or elagic acid esters carbohydrates, eg pentagalloylglucose, tannic acids
• non-hydrolysable tannins possibly galloylated catechins, gallocatechins,
• Epigallocatechins or epicatechins and their oligomers e.g. Proanthocyanidins or procyanidins, thearubigenin), flavones (e.g., quercetin, taxifolin, myricetin), phenols, e.g. Salicin, polyphenols (e.g., gamma-oryzanol, caffeic acid or its esters (e.g., chlorogenic acid and isomers)), terpenoid bitter and tanning agents (e.g., limonoids such as limonin or cinnamon nomilin, lupolones, and humolones
• flavones e.g., quercetin, taxifolin, myricetin
• phenols e.g. Salicin
• polyphenols e.g., gamma-oryzanol, caffeic acid or its esters (e.g., chlorogenic acid and isomers)
• Soybean saponins isoflavonoids (especially genistein, daidzein, genistin, daidzin, their glycosides and acylated glycosides);
• Substances having a non-unpleasant primary taste for example sweet, salty, spicy, sour
• a non-unpleasant primary taste for example sweet, salty, spicy, sour
• a non-unpleasant primary taste for example sweet, salty, spicy, sour
• a non-unpleasant primary taste for example sweet, salty, spicy, sour
• a non-unpleasant primary taste for example sweet, salty, spicy, sour
• odor preferably selected from the group of sweeteners or sugar substitutes, preferably potassium salts (in particular potassium chloride, Potassium gluconate, potassium carbonate, potassium sulfate, potassium lactate, potassium glutamate, potassium succinate, potassium malate), aspartame, acesulfame K, neotame, superaspartam, saccharin, sucralose, tagatose, monellin, steviosides, rebaudiosides,
• the present invention further relates to a pharmaceutical preparation comprising nutrition, oral hygiene or pleasure preparation
• (A) a novel mixture according to the invention as described above, preferably wherein the total amount of compound (s) of the formula (I) and / or salt (s) thereof in the preparation, based on the total weight of the preparation, in the range of 0, 1 to 1,000 mg / kg, preferably in the range of 1 to 1,000 mg / kg, preferably in the range of 1 to 750 mg / kg, more preferably in the range of 5 to 500 mg / kg, or
• a preparation according to the invention preferably also comprises one or more customary bases, auxiliaries and additives in an amount of, based on the total weight of the preparation, from 5 to 99.9999% by weight, preferably from 10 to 80% by weight, and / or
• Water in an amount, based on the total weight of the preparation, up to 99.9999 wt .-%, preferably in an amount of 5 to 80 wt .-%.
• Also preferred according to the invention is a preparation as described above, wherein the total amount of compound (s) of the formula (I) and / or salt (s) thereof in the preparation is sufficient
• an unpleasant taste impression preferably of another substance contained in the preparation, in particular a taste impression selected from the group consisting of astringent, bitter, dry, dusty, floury, chalky and metallic, to reduce or mask (see above) , and or
• (C) a pleasant taste impression, preferably another substance contained in the preparation, in particular a taste impression selected from the group consisting of warming, hot and cooling, to reinforce (see above).
• a preparation according to the invention in addition to compounds of formula (I) or salts thereof (as defined above) at least one further substance for changing, masking or reducing the unpleasant taste impression of an unpleasant tasting substance or mixtures of substances. Accordingly, then there is a combination of at least two developedskorrigemzien.
• Nutrition or pleasure preparations are e.g. Bakery products (eg bread, dry biscuits, cakes, other pastries), confectionery (eg chocolates, chocolate bar products, other bar products, fruit gums, hard and soft caramels, chewing gum), alcoholic or non-alcoholic drinks (eg cocoa, coffee, green tea, black tea, with (Green, black) tea extracts enriched (green, black) tea drinks, rooibos tea, other herbal tea, wine, wine-based beverages, beer, beer-based drinks, liqueurs, brandies, brandies, fruit-based sodas, isotonic drinks , Soft drinks, nectars, fruit and vegetable juices, fruit or vegetable juice preparations), instant drinks (eg instant cocoa drinks, instant tea drinks, instant coffee drinks), meat products (eg ham, fresh sausage or raw sausage preparations, spiced or marinated fresh - or salted meat products), eggs or egg products (dry egg, egg white, egg yolks), cereal products (eg breakfast cereals, muesli bars, pre-
• Full fat or reduced fat or fat free dairy drinks rice pudding, yogurt, kefir, cream cheese, soft cheese, hard cheese, dried milk powder, whey, butter, buttermilk, partially or fully hydrolysed milk protein containing products), soybean protein or other soybean fractions (eg soymilk and products made therefrom, beverages containing isolated or enzymatically treated soy protein, beverages containing soybean meal, preparations containing soya lecithin, fermented products such as tofu or tempe or products made thereof and mixtures with fruit preparations and optionally flavorings), fruit preparations (eg jams, fruit ice cream, fruit sauces, fruit fillings) ), Vegetable preparations (eg ketchup, sauces, dehydrated vegetables, frozen vegetables, pre-cooked vegetables, cooked vegetables), snacks (eg baked or fried potato chips or potato dough products, corn or peanut based extrudates), fat and oil based products or emul ions thereof (e.g.
• Pharmaceutical preparations comprise a pharmaceutically active substance.
• Advantageous pharmaceutical agents are, for example, corticosteroids steroidal anti-inflammatory substances such.
• Hydrocortisone, hydrocortisone derivatives such as hydrocortisone 17-butyrate, dexamethasone, dexamethasone phosphate, methylprednisolone or cortisone.
• non-steroidal pharmaceutical active ingredients are, for example, anti-inflammatory agents such as oxicams such as piroxicam or tenoxicam; Salicylates such as Aspirin® (acetylsalicylic acid), disalcide, solprin or fendosal; Acetic acid derivatives such as diclofenac, fenclofenac, indomethacin, sulindac, tolmetin, or Clindanac; Fenamates such as Mefenamic, Meclofenamic, Flufenamic or Niflumic; Propionic acid derivatives such as ibuprofen, naproxen, flurbiprofen, benoxaprofen or pyrazoles such as phenylbutazone, oxyphenylbutazone, febrazone or azapropazone.
• oxicams such as piroxicam or tenoxicam
• Salicylates such as Aspirin® (acetylsalicylic acid), disalcide
• Particularly preferred pharmaceutical preparations are non-prescription products and over-the-counter medicines, so-called OTC (over-the-counter) preparations containing active ingredients such as paracetamol, acetylsalicylic acid or ibuprofen, vitamins (for example vitamin H, B-series vitamins such as vitamin B1, B2, B6, B12, niacin, pantothenic acid, preferably in the form of (effervescent) tablets or capsules), minerals (preferably in the form of (effervescent) tablets or capsules) such as iron salts, zinc salts, selenium salts, products containing active ingredients or extracts of Ribwort plantain (eg in cough syrup) or St. John's wort.
• active ingredients such as paracetamol, acetylsalicylic acid or ibuprofen
• vitamins for example vitamin H, B-series vitamins such as vitamin B1, B2, B6, B12, niacin, pantothenic acid, preferably in the form of (e
• the preparations according to the invention may also be in the form of capsules, tablets (non-coated and coated tablets, eg enteric coatings), dragees, granules, pellets, solid mixtures, Dispersions in liquid phases, as emulsions, as powders, as solutions, as pastes or as other swallowable or chewable preparations and as a preparation with functional ingredients, as dietary supplements or as balanced diets.
• the oral care preparations according to the invention are in particular oral and / or dental care such as toothpastes, tooth gums, tooth powder, mouthwash, chewing gum and other oral care products.
• Dentifrices (as a base for oral care preparations) generally comprise an abrasive system (grinding or polishing agents), such as e.g. Silicic acids, calcium carbonates, calcium phosphates, aluminum oxides and / or hydroxyl apatites, surface-active substances such as e.g. Sodium lauryl sulfate, sodium lauryl sarcosinate and / or cocamidopropyl betaine, humectants, e.g.
• Glycerol and / or sorbitol thickening agents, e.g. Carboxymethylcellulose, polyethylene glycols, carrageenan and / or Laponite®, sweeteners, e.g. Saccharin, other taste sensations for unpleasant taste sensations, taste-correcting properties for other, usually not unpleasant taste impressions, taste modulating substances (e.g. inositol phosphate, nucleotides like guanosine monophosphate, adenosine monophosphate or other substances like sodium glutamate or 2-phenoxypropionic acid), cooling agents like e.g. Menthol, menthol derivatives (e.g., L-menthol, L-menthyl lactate, L-menthyl alkyl carbonates, menthone ketals,
• sweeteners e.g. Saccharin
• taste modulating substances e.g. inositol phosphate, nucleotides like guanosine monophosphate, aden
• Menthane carboxylic acid amides Menthane carboxylic acid amides), 2,2,2-trialkylacetic acid amides (e.g.
• Diisopropylpropionic acid methylamide Diisopropylpropionic acid methylamide), methylenedioxycinnamic acid N, N-diphenylamide, methylenedioxycinnamic acid N-ethyl-N-phenylamide, methylenedioxycinnamic acid N-pyridyl-N-phenylamide, icilin derivatives, stabilizers and active agents, such as, for example, sodium fluoride, sodium monofluorophosphate, tin difluoride, quaternary ammonium fluorides, zinc nitrate, zinc sulphate, tin pyrophosphate, tin dichloride, mixtures of various pyrophosphates, triclosan, cetylpyridinium chloride, aluminum lactate, potassium citrate, Potassium nitrate, potassium chloride, strontium chloride, hydrogen peroxide, flavors and / or sodium bicarbonate or odor precursors.
• Chewing gums (as another example of oral care preparations) generally comprise a chewing gum base, i. chewing gum that becomes plastic during chewing, sugars of various types, sugar substitutes, sweeteners, sugar alcohols, other flavoring agents for unpleasant taste impressions, taste-correcting agents for further, generally not unpleasant, taste-modifying substances (eg inositol phosphate, nucleotides such as guanosine monophosphate, adenosine monophosphate or other substances such as sodium glutamate or 2-phenoxypropionic acid), the cooling agents, humectants, thickeners, emulsifiers, flavors and stabilizers or odor precursors mentioned in the previous section.
• a chewing gum base i. chewing gum that becomes plastic during chewing, sugars of various types, sugar substitutes, sweeteners, sugar alcohols, other flavoring agents for unpleasant taste impressions, taste-correcting agents for further, generally not unpleasant, taste-modifying substances (eg inositol phosphate, nu
• customary bases, auxiliaries and additives for preparations according to the invention are water, mixtures of fresh or processed, vegetable or animal raw materials or raw materials (eg raw, roasted, dried, fermented, smoked and / or cooked meat, bones, cartilage, fish, Vegetables, fruits, herbs, nuts, vegetable or fruit juices or pastes or mixtures thereof), digestible or non-digestible carbohydrates (eg sucrose, maltose, fructose, glucose, dextrins, amylose, amylopectin, inulin, xylans, cellulose), sugar alcohols ( eg sorbitol), natural or hardened fats (eg tallow, lard, palm fat, coconut fat, hardened vegetable fat), oils (eg sunflower oil, peanut oil, corn oil, olive oil, fish oil, soybean oil, sesame oil), fatty acids or their salts (eg potassium stearate), proteinogenic or non-proteinogenic amino acids and related compounds (eg, taurine), peptides,
• taste modulating substances eg inositol phosphate, nucleotides such as guanosine monophosphate, adenosine monophosphate or other substances such as sodium glutamate or 2-phenoxypropionic acid
• emulsifiers eg lecithins, diacylglycerols
• stabilizers eg carageenan, alginate
• preservatives eg benzoic acid, sorbic acid
• antioxidants eg tocopherol, ascorbic acid
• chelators eg citric acid
• organic or inorganic acidulants eg Malic acid, acetic acid, citric acid, tartaric acid, phosphoric acid, lactic acid
• additional bitter substances eg quinine, caffeine, limonin, am
• (A) a mixture according to the invention as described herein, preferably wherein the total amount of compound (s) of formula (I) and / or salt (s) thereof is selected so that the total amount in the preparation to be prepared, based on the total weight of the preparation in the range of 0.1 to 1000 mg / kg, preferably in the range of 1 to 1000 mg / kg, preferably in the range of 1 to 750 mg / kg, more preferably in the range of 5 to 500 mg / kg, or
• (B) a compound according to the invention or to be used according to the invention of the formula (I) as defined herein or a physiologically acceptable salt thereof as defined herein or a mixture as defined herein, wherein the total amount of compound (s) of the formula ( I) and / or salt (s) thereof is selected so that the total amount in the preparation to be prepared, based on the total weight of the preparation, in the range of 0, 1 to 1,000 mg / kg, preferably in the range of 1 to 1,000 mg / kg, preferably in the range of 1 to 750 mg / kg, more preferably in the range of 5 to 500 mg / kg, or
• step ii) contacting or mixing the further ingredients provided in step ii) with the ingredient (s) provided in step i), preferably in a sensory effective amount.
• preparations according to the invention are preferably prepared by incorporating an ester of homovanillic acid to be used according to the invention as a substance, as a solution or in the form of an aroma composition into a nutritional, oral care or pleasure or oral pharmaceutical base preparation.
• preparations according to the invention which are present as a solution may also be used, for example. be converted by spray drying in a solid preparation.
• This flavoring preparation (primary reaction mixture) preferably contains 1,000-200,000 ppm, preferably 10,000-100,000 ppm of ethyl homovanillate (17) and can be used as such or optionally further purified in admixture with other flavorings and carriers as a flavoring composition.
• These flavoring compositions preferably contain 100-100,000 mg / kg, preferably 250-40,000 mg / kg, more preferably 250-15,000 mg / kg of ethyl homovanillate (17), or physiologically acceptable salts, especially its sodium, potassium, ammonium, calcium, magnesium or zinc salts, wherein the concentration of ethyl homovanillate (17) or mixtures of ethyl homovanillate (17) with the corresponding salts in the final food preferably 0, 1-1000 mg / kg, preferably 1-750 mg / kg particularly preferably 5-500 mg / kg corresponds.
• Ascorbic acid and vanillyl alcohol are found naturally in foodstuffs and are approved as food additives or flavorings; Therefore, the use is particularly advantageous of isolated or naturally derived ascorbic acid and of isolated or naturally derived vanillyl alcohol, which may also be used in the form of incompletely purified extracts or fractions.
• Vanillyl alcohol is found, for example, in beer (Flavor Base, 9th Edition, Leffingwell & Associates, 2013) or Sitka spruce (Picea sitchensis, PJ Kohlbrenner, C. Schuerch, Benzene-Alcohol-Soluble Extractives of Sitka Spruce, J. Org. Chem 1959, 24 (2), 166-172).
• the aroma preparations according to the invention described above are characterized in that, in addition to ethyl homovanillate (17), they may also contain at least one further substance from the following Table 1 (the same applies to the aroma compositions according to the invention described herein):
• Purification of the primary reaction mixture may be accomplished by one or more of the following methods:
• step b) if appropriate, treatment of the (preferably in step a) concentrated primary reaction mixture by distribution chromatography (eg, countercurrent distribution method such as FCPC, SCCC, Craig method) or Adsorptionschromatographische method with or on adsorbents, preferably selected from the group consisting of silica gel, modified silica gel , Activated carbon, zeolite, bentonite, kieselguhr, alumina, basic or acidic or neutral, optionally macroporous, ion exchanger, preferably in batch or column process, optionally with the aid of further extractants, whereby a purified aroma composition is obtained,
• distribution chromatography eg, countercurrent distribution method such as FCPC, SCCC, Craig method
• Adsorptionschromatographische method with or on adsorbents, preferably selected from the group consisting of silica gel, modified silica gel , Activated carbon, zeolite, bentonite, kieselguhr, alumina, basic or acidic or neutral
• step b) if appropriate, drying of the purified aroma composition obtained in step b), preferably by an evaporative or pervaporative process,
• a suitable diluent or a mixture of two or more diluents preferably selected from the group consisting of ethanol, isopropanol, 1,2-propylene glycol, vegetable oil triglycerides, diacetin, triacetin and glycerol, wherein preferably the aroma composition is obtained in the form of a solution.
• compounds of the formula (I) or their salts or an aroma composition according to the invention are used for the preparation of preparations according to the invention
• the compounds of formula (I) or their salts are prepared prior to incorporation with one or more suitable complexing agents, for example with cycloglycans, e.g. Cyclofructans, cyclodextrins or cyclodextrin derivatives, preferably alpha-, beta- and gamma-cyclodextrin, complexed and used in this complexed form.
• suitable complexing agents for example with cycloglycans, e.g. Cyclofructans, cyclodextrins or cyclodextrin derivatives, preferably alpha-, beta- and gamma-cyclodextrin, complexed and used in this complexed form.
• Example 1 Preparation of a Flavor Preparation (Primary Reaction Mixture) Containing Ethyl Homovanillate (17) by Reaction of Ascorbic Acid with Vanillyl Alcohol 3 mmol ascorbic acid and 3 mmol vanillyl alcohol were dissolved in 10 mL water / ethanol (1/1, v / v). The solution was heated with constant stirring in the microwave (Mars Synthesis, CEM) in 7 min at 100 ° C. Subsequently, the reaction mixture was heated at 100 ° C for a further 6 h with constant stirring in the microwave.
• Example 2 Isolation of Ethyl Homovanillate (17) from a Flavor Preparation (Primary Reaction Mixture)
• the primary reaction mixture is pre-fractionated by medium pressure chromatography (MPLC) (column material: Lewatit VP OC 1064, water / ethanol 3/1, v / v). Further separation is then carried out by preparative high pressure chromatography (pHPLC) (column: Phenomenex Luna C18 5 ⁇ 150x21.2 mm, flow rate 30mL / min, detection 210 nm) in isocratic mode (63% H 2 0, 37% MeOH).
• MPLC medium pressure chromatography
• pHPLC preparative high pressure chromatography
• ethyl homovanillate (17) The final isolation of ethyl homovanillate (17) is carried out by semi-preparative high pressure chromatography (sPHPLC) in gradient mode (column: YMC Triart C18 5 ⁇ 250x10mm, A: H 2 O, B: MeOH, 0min 65% A, 35% B, 25min 40% A, 60% B, 30min 100% B, flow rate 3 mL / min, detection: 250 nm).
• sPHPLC semi-preparative high pressure chromatography
• the ethyl homovanillate (17) obtained was then freeze-dried and tasted at a dosage of 100 ppm to 5% sugar, 0.5% salt, 500 ppm caffeine solution and water and evaluated by sensors.
• the primary reaction mixture is determined in the gradient mode (Hamilton PRP-1 10 ⁇ 250 ⁇ 21 .5 mm; A: H 2 O, B: EtOH; 0 min 100% A; 25 ° C.) by LC- Key® (according to WO 2006/114476) min 75% A, 25% B, 40 min
• Homovanillic acid (1.5-3 g) was stirred in the respective alcohol (100 mL) and 0.2-0.5 equivalents of sulfuric acid for 7 h at 90 ° C (heating block temperature). Most of the alcohol was removed in vacuo, sat. aq. NaHCO 3 solution and EtOAc were added, the org. Phase separated and the aq. Phase extracted once with EtOAc. The united org. Phases were once each with sat. aq. NaHCO 3 - and with water or alternatively sat. aq. NaCl solution, dried over NaSO 4 and the solvent removed in vacuo. The product was obtained after purification by column chromatography on silica gel in 90% to quantitative yield.
• homovanillic acid esters may also be obtained by transesterification, as exemplified by substance 2:
• Ethyl homovanillate (5 g) was heated with cinnamyl alcohol (7.5 g) and sodium methylate solution 25% (0.52 g) to 150-170 ° C, applied from about 130 ° C vacuum and for 1-3 h MeOH / EtOH from the reaction mixture distilled out. It was diluted with MTBE, the org. Phase once with ges. 15 aq. NH 4 Cl solution and water and the solvent removed in vacuo. Excess cinnamyl alcohol was then removed by distillation and the product obtained after purification by column chromatography on silica gel or by fractional distillation in 40-50% yield.
• the substance to be tasted was dissolved in ethanol and the ethanolic solution was then diluted with 5% sugar solution (final concentration: 10 ppm).
• capsicum extract containing 1,000,000 SHU (0.3-10 ppm) and nonivamide (0.1-1 ppm) in 5% sugar solution in ascending concentration were prepared.
• the oral cavity was rinsed by 4 examiners each with approx. 5 mL of the tasting solution and the solution was spit out again and evaluated against the reference series.
• the sharpness of 10 ppm of hexyl 2- (4-hydroxy-3-methoxyphenyl) acetate (21) is comparable to that of 0.5 ppm of nonivamide.
• the sharpness of 10 ppm of butyl 2- (4-hydroxy-3-methoxyphenyl) acetate (19) is comparable to that of 0.3 ppm of nonivamide.
• the thresholds were determined using the method ASTM E 679-91 ("Standard Practice for Determination of Odor and Key Thresholds by a Forced-Choice Ascending Concentration Series Method of Limitsl"). It is the respective Flavor Threshold on Vittel ® water.
• the threshold of hexyl 2- (4-hydroxy-3-methoxyphenyl) acetate (21) in water is 1.7 ppm (1700 ppb).
• the threshold of ethyl 2- (4-hydroxy-3-methoxy-phenyl) acetate (17) in water is 29.5 ppm (29460 ppb).
• the threshold level of butyl 2- (4-hydroxy-3-methoxy-phenyl) -acetate (19) in water is 3.5 ppm (3540 ppb).
• Homovanillic acid esters have a reinforcing effect on the compounds used.
• Paradise Grain Extract PN 300953, Symrise
• PN 300953, Symrise Paradise Grain Extract
• ethyl 2- (4-hydroxy-3-methoxyphenyl) acetate (17, Examples 2 and 3 a more rapid onset of sharpness was noted.
• nonivamide Examples 7 and 8, and 12 and 13
• the sharpness of nonivamide was enhanced at both concentrations tested, with this enhancement more as the additive effect.
• a faster onset of sharpness was noted.
• Example 1 The base solution (5% sugar solution with 20% ethanol, Example 1) was described as alcoholic, burning.
• Flavone polymethoxylated PMF 60 alone (Example 6) gave an alcoholic taste enhancement in the tasting solution but no burning sensation in mouth compared to Example 1.
• Example 11 Warming effect of homovanillic acid esters compared to vanillyl butyl ether
• Test solutions containing 4-10 ppm homovanillic acid ester in a 5% sugar solution were sensory evaluated and compared to a test solution of 10 ppm vanillyl butyl ether.
• Ethyl 2- (4-hydroxy-3-methoxy-phenyl) acetate (17) had a milder heat effect compared to vanillyl butyl ether.
• Butyl 2- (4-hydroxy-3-methoxy-phenyl) -acetate (19) had a clearer thermal effect than vanillyl butyl ether.
• Isobutyl-2- (4-hydroxy-3-methoxy-phenyl) -acetate (9) showed a thermal effect similar to vanillyl butyl ether, but persisted longer.
• Propyl 2- (4-hydroxy-3-methoxyphenyl) acetate (18) also showed a long-lasting heat effect, but occurred relatively later. applications
• ingredients are mixed in the proportions given above and then taken up with propylene glycol and completely dissolved by gentle warming.
• L-menthol 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20
• Beer non-alcoholic, 0%
• Grapefruit flavor 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20
• Sident 9 (abrasive silica) 10 10 10 10 10 10 10 10 10 10 10 10 10
• Titanium (IV) oxide 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50
• Parts A to D are mixed and kneaded intensively.
• the raw mass obtained can then be processed for example in the form of thin strips to ready-to-eat chewing gum.
• Application Example 9 Mouthwash ("ready to use” without alcohol)
• Sorbitol 70% 10 10 10 10 10 10 10 10 10 10 10 10 10 10
• Version B Liqueur base 5.5% vol + 0.075% of a 10% solution of a paradise grain extract in ethanol + 0.2% of a solution of ethyl 2- (4-hydroxy-3-methoxy-phenyl) acetate (17) 1% in ethanol ( corresponds to 20 ppm).
• Version C Liqueur Base 5.5% vol + 0.075% of a 10% solution of a paradise grain extract in ethanol + 0.01% of a solution of 3-phenylpropyl 2- (4-hydroxy-3-methoxy-phenyl) -acetate (22) 1% in ethanol (corresponds to 1 ppm).
• Version A and the comparison sample are very sensory-like.
• Preparation Heat the components of phases A and B separately from each other to approx. 80 ° C. Stir phase B into phase A while homogenizing. Cool with stirring to about 40 ° C, add the phases C and D and briefly nachhomogen gives. Cool to room temperature while stirring.
• Grease powder 1 1.00 1 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00
• Aroma Type "Pizza” 1.20 1.20 1.20 1.20 1.20 1.20 1.20 1.20 1.20 1.20 1.20 1.20 1.20 1.20
• Wort extract oil 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20
• Tomato Flavoring Concentrate 0.04 0.04 0.04 0.04 0.04 0.04 0.04 0.04 0.04 0.04 0.04 0.04 0.04 0.04
• Application Example 16 Application in a green tea beverage
• the green tea concentrate is in the case of beverage A with the 1% solution of ethyl 2- (4-hydroxy-3-methoxyphenyl) acetate (17) in propylene glycol and in the case of beverage B with the 1% solution 3- Phenylpropyl 2- (4-hydroxy-3-methoxy-phenyl) -acetate (22) in propylene glycol. Then it is filled up with demineralized water and thoroughly mixed again. Then the product is filtered, packed ready for use and sterilized at 1 18 ° C.
• the taste of drinks A and B is evaluated by a panel of trained panelists as clearly preferred over the unflavoured green tea concentrate. The bitterness and astringency is reduced by the addition of the compounds of the invention.
• the homovanillic acid esters were each pre-dissolved in ethanol at 10% or 1%.
• Black tea extract was dissolved in water and stirred together with sugar, a flavoring preparation (peach flavor), and the ethanolic solutions of Homovanillinklarester in a beaker.
• Aroma preparation (peach type) 0.67 0.67 0.67 0.67 0.67
• Citric acid (crystalline) 1.20 1.20 1.20 1.20
• Type "vegetable broth”, 0.30 0.30 0.30 0.30 0.30 0.30 0.30 0.30 0.30 0.30 0.30 0.30 0.30 0.30 0.30 0.30 powder
• Capsicum Extract (1.000.000 SHU) 0.03 0.02 0.02 0.01 - 0.01 -

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