IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
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출원번호 |
US-0325406
(2002-12-20)
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등록번호 |
US-7378121
(2008-05-27)
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우선권정보 |
DE-10164263(2001-12-27); DE-10222883(2002-05-23) |
발명자
/ 주소 |
- Ley,Jakob Peter
- Krammer,Gerhard
- Muche,Sylvia
- Kindel,G��nter
- Reiβ
- ,Ingo
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출원인 / 주소 |
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대리인 / 주소 |
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인용정보 |
피인용 횟수 :
8 인용 특허 :
1 |
초록
The present invention relates to the use of various ferulic acid amides as pungent compounds and aroma compounds having a heat-generating effect in preparations used in nutrition, oral hygiene or consumed for pleasure.
대표청구항
▼
What is claimed is: 1. A method for modifying the flavor or fragrance of a food or beverage comprising adding to said food or beverage an organoleptically effective amount of a compound selected from the group consisting of N-[2-(4-hydroxy-3-methoxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2Z)-p
What is claimed is: 1. A method for modifying the flavor or fragrance of a food or beverage comprising adding to said food or beverage an organoleptically effective amount of a compound selected from the group consisting of N-[2-(4-hydroxy-3-methoxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2Z)-propenamide, N-[2-(4-hydroxy-3-methoxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl) propenamide, N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2E)-propenamide, N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-ethoxy-phenyl)-(2Z)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2E)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3,4-dihydroxyphenyl)-(2Z)-propenamide, N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2E)-propenamide, and N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2Z)-propenamide or mixtures thereof, wherein said organoleptically effective amount is sufficient to impart a pungent flavor, a heat-generating flavor, or both. 2. The method of claim 1 wherein the organoleptic compound is selected from the group consisting of N-[2-(3,4dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2E)-propenamide, N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2Z)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl-(2E)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2Z)-propenamide, N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2E)-propenamide, and N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3 4-dimethoxyphenyl)-(2Z)-propenamide and mixtures thereof. 3. A method for modifying the fragrance of an odor compound comprising adding to said odor compound an organoleptically effective amount of a compound selected from the group consisting of N-[2-(4-hydroxy-3-methoxyphenyl)-ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2Z)-propenamide, N-[2-(4-hydroxy-3-methoxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl) propenamide, N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2E)-propenamide, N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2Z)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2E)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2Z)-propenamide, N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2E)-propenamide and N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2Z)-propenamide or mixtures thereof, wherein said organoleptically effective amount is sufficient to impart a pungent flavor, a heat-generating flavor, or both. 4. The method of claim 3, wherein the organoleptic compound is selected from the group consisting of N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2E)-propenamide, N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2Z)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl-(2E)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2Z)-propenamide, N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2E)-propenamide, and N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2Z)-propenamide and mixtures thereof. 5. A nutritional, oral hygiene or pleasure composition comprising a base nutritional, hygiene or pleasure composition and an organoleptically effective amount of a compound selected from the group consisting of N-[2-(4-hydroxy-3-methoxyphenyl)-ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2Z)-propenamide, N-[2-(4-hydroxy-3-methoxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl) propenamide, N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2E)-propenamide, N-[2-(3,4-dihydroxypheny)ethyl]-3(4-hydroxy-3-methoxyphenyl)-(2Z)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2E)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2Z)-propenamide, N-[2-(3,4-dimethoxyphenyl)ethyl]-3(3,4-dimethoxyphenyl)-(2E)-propenamide, and N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2Z)-propenamide and mixtures thereof, wherein said organoleptically effective amount is sufficient to impart a pungent flavor, a heat-generating flavor, or both. 6. The composition according to claim 5 comprising at least one further pungent or heat-generating substance. 7. The composition according to claim 5 further comprising at least one pungent-tasting plant extract. 8. The composition according to claim 5 comprising at least one further pungent or heat-generating substance and at least one pungent-tasting plant extract. 9. The composition of claim 5, wherein the organoleptic compound is selected from the group consisting of N-[2-(3,4-dihydroxyphenyl)ethyl]-3(4-hydroxy-3-methoxyphenyl)-(2E)-propenamide, N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-methoxyphenyl)-(2Z)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2E)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2Z)-propenamide, N-[2-3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2E)-propenamide, and N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2Z)-propenamide and mixtures thereof. 10. An alcoholic beverage comprising base alcoholic beverage and an organopleptically effective amount of a compound selected from the group consisting of N-[2-(4-hydroxy-3-methoxyphenyl)-ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2Z)-propenamide, N-[2-(4-hydroxy-3-methoxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl) propenamide, N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2E)-propenamide, N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2Z)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2E)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2Z)-propenamide, N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2E)-propenamide, and N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2Z)-propenamide and mixtures thereof, wherein said organoleptically effective amount is sufficient to impart a pungent flavor, a heat-generating flavor, or both. 11. The composition of claim 10, wherein the organoleptic compound is selected from the group consisting of N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2E)-propenamide, N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2Z)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2E)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2Z)-propenamide, N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2E)-propenamide, and N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2Z)-propenamide and mixtures thereof. 12. A seasoning mixture comprising a seasoning base and an organoleptically effective amount of a compound selected from the group consisting of N-[2-(4-hydroxy-3-methoxyphenyl)-ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2Z)-propenamide, N-[2-(4-hydroxy-3-methoxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl) propenamide, N-[2-(3,4-dihydroxyphenyl)ethyl]-3(4-hydroxy-3-methoxyphenyl)-(2E)-propenamide, N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2Z)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2E)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2Z)-propenamide, N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2E)-propenamide, and N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2Z)-propenamide and mixtures thereof, wherein said organoleptically effective amount is sufficient to impart pungent flavor, a heat-generating flavor, or both. 13. The composition of claim 12, wherein the organoleptic compound is selected from the group consisting of N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2E)-propenamide, N-[2-(3,4-dihydroxyphenyl)ethyl]-3-(4-hydroxy-3-methoxyphenyl)-(2Z)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2E)-propenamide, N-[2-(4-hydroxyphenyl)ethyl]-3-(3,4-dihydroxyphenyl)-(2Z)-propenamide, N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2E)-propenamide, and N-[2-(3,4-dimethoxyphenyl)ethyl]-3-(3,4-dimethoxyphenyl)-(2Z)-propenamide and mixtures thereof.
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