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

摘要

The present invention primarily relates to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for producing a sensory impression of sweetness (i.e. an impression of sweetness) in an orally consumable preparation or for intensifying the sensory impression of sweetness of an orally consumable preparation comprising at least one further sweet-tasting and/or sweet-smelling substance. The present invention further relates to certain semifinished products and certain orally consumable preparations containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I). Finally the invention also relates to a method of producing an orally consumable preparation and a method of producing and/or intensifying a sensory impression of sweetness in/of an orally consumable preparation.

主权项

1. A method of imparting or enhancing sweetness in an orally consumable composition comprising adding to the orally consumable composition:
(a) a compound of Formula (I), or a physiologically acceptable salt thereof, in an amount sufficient to impart or enhance sweetness in the orally consumable composition: wherein
E denotes in each case OH or both E together denote O,R1, independently of one another, denotes hydrogen or ORa, wherein Ra is hydrogen, C1-C5 alkyl or C2-C5 alkenyl,R2, independently of one another, denotes hydrogen or ORb, wherein Rb is hydrogen, C1-C5 alkyl or C2-C5 alkenyl, wherein optionally two directly adjacent residues R1 and/or R2 together represent a group OCH2O, andR3 denotes a residue ORx, wherein Rx is C1-C5 alkyl or C2-C5 alkenyl; thereby imparting or enhancing the sweetness of the orally consumable composition.