Michael Backes

New Coolants, and Preparations Containing Same

Active Ingredients with Sialagogue and Tingling/Fizzy Effect, and Preparations Containing Same

METHOD FOR PRODUCING HESPERETIN DIHYDROCHALCONE

FLAVOURING COMPOSITION WITH BALANCED TASTE PROFILE

METHOD FOR PRODUCING ALKYLPYRAZINES

New Cooling Agents and Preparations Containing Them

METHODS FOR THE BIOTECHNOLOGICAL PRODUCTION OF ALDEHYDE MIXTURES

METHOD FOR PRODUCING ESTERS OF HOMOVANILLIC ACID

PROCESS FOR PREPARING CARYOPHYLLENE OXIDE

SOLUBILIZATION OF POORLY SOLUBLE COOLING SUBSTANCES

Homovanillinic acid ester, in particular for creating a warm and/or pungent sensation

Method for producing rotundone-containing mixtures

Use of physiological cooling active ingredients, and compositions comprising such active ingredients

Method for producing an aroma mixture containing unsaturated dienals

Method for producing branched aldehydes

Use of 3-(3-hydroxy-4-methoxy-phenyl)-1-(2,4,6-trihydroxy-phenyl) propan-1-one

Method for producing unsaturated decanals

HOMOVANILLIC ESTER, MORE PARTICULARLY FOR ACHIEVING AN IMPRESSION OF HEAT AND/OR SPICINESS

Mixtures containing (E)-3-benzo[1,3]dioxol-5-yl-N,N-diphenyl-2-propenamide

Improving taste profile of orange juice

Use of physiological cooling active ingredients, and agents containing such active ingredients

Preparations having a cooling effect

Preparations

Cooling preparations

Use of cinnamic acid derivatives containing nitrogen as flavouring agents

Use of physiological cooling active ingredients, and agents containing such active ingredients

Specific vanillyl lignans and use thereof as taste improvers

Metal-complexing aroma compounds for use in aroma stabilization

Use of certain neoflavonoids for intensifying and/or producing a sensory impression of sweetness

Use of neoflavonoids for flavor modification

Cinnamamides as savory flavorings

Use of physiological cooling active ingredients, and agents containing such active ingredients

Use of 1-(2,4-dihydroxy-phenyl)-3-(3-hydroxy-4-methoxy-phenyl)-propan-1-one

Precursor compounds of sweet taste receptor antagonists for the prevention or treatment of disease

USE OF HYDROXYFLAVAN DERIVATIVES FOR TASTE MODIFICATION

Substituted bicyclo [4.1.0] heptane-7-carboxylic acid amides and derivatives thereof as food flavor substances

Geranylamine derivates of oxalic acid

Neo-menthyl derivatives as flavor materials

Aromatic neomenthylamides as flavoring substances

Substituted cyclopropanecarboxylic acid (3-methyl-cyclohexyl)amide as flavoring substance