Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
  • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • 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
  • A23L27/202—Aliphatic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • 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
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
  • A61K8/40—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing nitrogen
  • A61K8/42—Amides
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q19/00—Preparations for care of the skin
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
  • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
  • A61K2800/20—Chemical, physico-chemical or functional or structural properties of the composition as a whole
  • A61K2800/24—Thermal properties
  • A61K2800/242—Exothermic; Self-heating; Heating sensation

Definitions

• alkenecarboxylic acid-N-alkylamides as flavorings
• the invention describes the use of alkenecarboxylic acid ⁇ / - alkylamides and their stereoisomers as intense pungent and aromatic substances, preferably in nutritional, oral hygiene or pleasure-making preparations.
• the invention further relates to nutritional, oral hygiene or pleasure-making preparations containing the alkenecarboxylic acid / V-alkylamides according to the invention.
• Capsaicin [ ⁇ / - (4-hydroxy-3-methoxybenzyl) -8-methyl- (6E) - nonenoic acid amide, formula (1)] and other capsaicinoids are already tasty and heat-generating aroma substances from various types of Capsicum, especially chilli known since 1871.
• Heat-generating substances or substances with a heat-generating effect are understood to mean those which cause a sensation of heat by sensors.
• the threshold value is a dilution of approximately 1:10 5 )
• only a pleasant, neutral sharpness and a feeling of warmth in the mouth is perceived.
• the object of the present invention was to identify substances with a pungent, tingling, mouthwashing and / or heat-generating effect and an otherwise relatively neutral aroma profile which can be used as aroma substances in the diet or for pleasure-making preparations.
• the invention solves this problem by using an alkenecarboxylic acid / V-alkylamide of the formula
• R 1 represents an alkyl radical
• R represents a lower alkyl radical
• the meandering line in the formulas (3a) and (3b) means that the associated double bond is E- or Z-configured. If asymmetric carbon atoms are present, the compounds of the formulas (3a) and (3b) can be present as pure enantiomers and / or diastereomers or as mixtures thereof.
• an alkyl radical is linear, branched or cyclic alkyl groups having 1 to 8 carbon atoms, the following groups being preferred: ethyl, propyl, butyl, pentyl and hexy
• a lower alkyl radical for the purposes of the invention are linear, branched or cyclic alkyl groups having 1 to 5 carbon atoms, the following groups being preferred: methyl, ethyl, propyl, 2-propyl, cyclopropyl, butyl, 2-butyl , 3-methylpropyl (ie isobutyl), cyclobutyl, 1- or 2-methylcylopropyl, 2-methylpropyl, pentyl, 2-pentyl, 3-pentyl, 2-methylbutyl, 3-methylbutyl, cyclopentyl and 1 -, 2- or 3-methylcyclobutyl, but especially isobutyl or 2-methyl butyl.
• Al amide fatty acid isobutylamides
• 2E, 4E-decadienoic acid / V-isobutylamide Similar pellitor (2E, 4E-decadienoic acid / V-isobutylamide), however, mainly shows an anesthetic effect (cf. HCF Su and R. Horvat, J. Agric. Food Chem. Jhrg. 1981, Vol. 29, pages 115-118) So far, no sensory data have been described for the also known 2E, 4Z-decadienoic acid / V-isobutylamide.
• alkenecarboxylic acid ⁇ / alkylamides to be used according to the invention have a somewhat delayed, sharp, but above all warm, sometimes slightly anesthetic, sometimes also tingling or as (English) tingling cause the described taste impression and are partially salivatory, the sensory impressions are relatively strong at higher use concentrations and last relatively long. Further sensory impressions can be seen that round off the profile, so that the compounds of the formulas (3a) and (3b) (and their mixtures) can be used excellently as flavorings (for the purposes mentioned).
• 3E-decenoic acid-N-isobutylamide has previously been prepared and characterized (see Journal of the Indian Chemical Society, vol. 14, year 1937, pages 421 and 424 or Beilstein reference no. 1778318).
• alkenecarboxylic acid ⁇ / alkylamides are particularly preferred:
• the present invention further provides preparations, semi-finished goods and fragrance, aroma and flavor compositions, containing the alkenecarboxylic / V-alkylamides according to the invention. See below.
• alkenecarboxylic acid / V-alkylamides to be used according to the invention can also be used in cosmetic or dermatological preparations to produce a feeling of warmth on the skin.
• the alkenecarboxylic acid ⁇ / alkylamides (or mixtures thereof) according to the invention are used in combination with other substances which taste hot and / or induce a feeling of heat and / or salivation or (in particular) taste and / or Saliva-inducing herbal extracts used.
• a particularly rounded sensory profile can be achieved.
• Other substances with a sharp taste and / or a feeling of heat which are suitable for combination are, for example: capsaicin, dihydrocapsaicin, gingerols, paradoles, shogaols, piperine, carboxylic acid-N-vanillylamides, in particular nonanoic acid-N-vanillylamide, pellitorin or spilanthol, -Nenenoic acid-N-4-hydroxy-3-methoxyphenylamide, alkyl ether of 4-hydroxy-3-methoxybenzyl alcohol, in particular 4-hydroxy-3-methoxybenzyl-n-butyl ether, alkyl ether of 4-acyloxy-3-methoxybenzyl alcohol, especially 4-acetyloxy -3-methoxybenzyl-n-butyl ether and 4-acetyloxy-3-methoxybenzyl-n-hexyl ether, alkyl ether of 3-hydroxy-4-methoxybenzyl alcohol, alkyl ether of
• Herbal extracts that are suitable for combination are all herbal extracts that are suitable for nutrition and produce a sharp and / or warm sensory impression.
• preferred plant extracts are, for example, pepper extract (Piper ssp., In particular Piper nigrum), water pepper extract (Polygonum ssp., In particular Polygonum hydropipe ⁇ , extracts from Allium sp.
• Extracts from Szechuan pepper (Zanthoxylum ssp., Especially Zanthoxylum piperitum), Spilanthes extract (Spilanthes ssp., Especially Spilanthes acmella), chilli extract (Capsicum ssp., Especially Capsicum frutescens), paradise grain extract (Aframetaamum ssp., Especially [Rose] K.
• the substances that induce salivation can, for example, certain unsaturated alkamides (e.g. pellitorins, spilanthols, Shogaoole),
• Alkaloids e.g. pilocarpine
• salivary peptides e.g. substance P, tachykinins, physalaemine
• simple fruit acids e.g. citric acid, tartaric acid
• the salivary flow-inducing plant extracts can, for example, be plants or plant extracts containing the aforementioned salivary flow-inducing substances.
• the pungent-tasting and / or saliva-inducing plant extracts can often be obtained from the corresponding fresh or dried plants or parts of plants, but especially from white, green or black peppercorns, water peppercorns, onions and garlic, radish root, horseradish, mustard seeds, coneflower roots, bertram roots, parts of plants Zanthoxylum seeds, parts of plants from the Spilanthes species, chili peppers, grains of paradise or ginger or galanga roots are obtained.
• the dried parts of the plant which have preferably been ground beforehand, are usually extracted with a solvent suitable for foodstuffs and luxury foods, at a temperature in the range from 0 ° C. to the boiling point of the particular solvent, then filtered and the filtrate is partially or completely concentrated.
• solvent suitable for foodstuffs and luxury foods are, for example: water, ethanol, methanol, propylene glycol, glycerol, acetone, dichloromethane, diethyl ether, hexane, heptane, triacetin, a vegetable oil or fat, supercritical carbon dioxide or a mixture of the aforementioned solvents.
• the alkenecarboxylic acid ⁇ / alkylamides to be used according to the invention are (or mixtures thereof) are used in combination with one or more substances which cause a physiological cooling effect.
• menthol and menthol derivatives for example L-menthol, rac.Menthol
• menthyl ether for example (l-menthoxy) -1, 2-propanediol, (l-menthoxy) -2-methyl-1,2-propanediol , Menthyl methyl ether
• menthyl esters e.g. menthyl acetate, menthyl isobutyrate, menthyl lactate, menthyl (2-methoxy) acetate, menthyl (2-methoxyethoxy) acetate, menthyl pyroglutamate
• menthyl carbonate e.g.
• menthyl propylene glycol carbonate menthyl glycol carbonate, menthyl methylene glycol, menthyl glycol carbonate, menthyl methylene glycol, menthyl glycol carbonate, menthyl glycol carbonate, menthyl glycol carbonate, menthyl glycol carbonate, menthyl glycol carbonate, menthyl methylene glycol carbonate, menthyl methylene glycol carbonate, methyl carbonate, methylbenzene glycol, (e.g. menthyl succinate, menthyl glutarate), menthane carboxamides (e.g.
• menthane carboxylic acid-N-ethylamide menthone and menthone derivatives (e.g. menthone glycerol ketal), 2,3-dimethyl-2- (2-propyl) butanoic acid derivatives (e.g. 2,3-dimethyl-2- (2-propyl) butanoic acid-N-methylamide), isopulegol or its esters (l - (-) - isopulegol, l - (-) - isopulegol acetate), menth derivatives (e.g. p-menthane-3,8-diol), cubebol , Pyrrolidone derivatives of cycloalkyldione derivatives (e.g. B. 3-methyl-2 (1-pyrrolidinyl) -2-cyclopenten-1-one) or Icilin.
• cycloalkyldione derivatives e.g. B. 3-methyl-2 (1-pyrrolidinyl) -2-cycl
• the substances that cause the physiological cooling effect can also be in the form of an extract, a distillate, a crystallization or other processed and / or purified preparation from natural sources, preferably from naturally occurring or cultivated plants or parts of plants and / or vegetable callus or cell cultures or from fermentative processes.
• suitable menthol-, menthone- or isopulegol-containing preparations and their derivatives can be obtained from a large number of Mentha ssp. be obtained by steam distillation or other distillation processes.
• the invention furthermore relates to preparations for nutrition or pleasure, containing a (to achieve a feeling of Hotness or warmth, or to enhance or imitate the taste of ethanol, or to induce the saliva foot) effective amount of an alkenecarboxylic acid ⁇ / alkylamide of the formula (3a) or (3b) or a mixture of two or more compounds of the formula (3a ) and / or (3b)
• R 2 have the meanings given above,
• These preparations generally contain 0.0000001% by weight to 10% by weight, preferably 0.00001 to 1% by weight, but particularly preferably 0.00001% by weight to 0.1% by weight, based on the total weight of the preparation, on one or more alkenecarboxylic acid ⁇ / alkylamides of the formula (3a) or (3b).
• Other common basic substances, auxiliaries and additives for foodstuffs or luxury foods can be contained in amounts of 0.0000001 to 99.9999999% by weight, preferably 10 to 80% by weight, based on the total weight of the preparation.
• the preparations can contain water in an amount of up to 99.9999999% by weight, preferably 5 to 80% by weight, based on the total weight of the preparation.
• the preparation according to the invention preferably comprises at least one further sharp-tasting and / or sensation of heat-generating and / or salivating flow-inducing substance or at least one sharp-tasting and / or salivating flow-inducing plant extract.
• nutritional or pleasure-making preparations are, for example, baked goods (for example bread, dry biscuits, Cakes, other pastries), confectionery (e.g. chocolates, chocolate bar products, other bar products, fruit gums, hard and soft caramels, chewing gum), alcoholic or non-alcoholic drinks (e.g.
• instant drinks e.g. instant cocoa drinks, instant tea drinks, instant drinks
• Coffee beverages meat products (e.g. ham, fresh sausage or raw sausage preparations, seasoned or marinated fresh or pickled meat products), eggs or egg products (dry egg, egg white, egg yolk), cereal products (e.g. breakfast cereals, cereal bars, pre-cooked ready-rice products), milk products (e.g. milk drinks) , Milk ice cream, yogurt, kefir, cream cheese, soft cheese, hard cheese, dry milk powder, whey, butter, buttermilk), fruit preparations (e.g. jams, fruit ice cream, fruit sauces, fruit fillings), vegetable preparations (e.g. ketchup, sauces, dried vegetables, frozen vegetables, pre-cooked vegetables, cooked vegetables ), Snack foods (e.g.
• baked or fried potato chips or potato dough products extrudates based on corn or peanuts
• products based on fat and oil or emulsions thereof e.g. mayonnaise, tartar sauce, dressings
• other ready meals and soups e.g. dry soups, instant soups, pre-cooked soups
• spices, seasoning mixes and especially Au litter seasonings which are used, for example, in the snack area.
• the preparations within the meaning of the invention can also serve as semi-finished goods for the production of further preparations serving for nutrition or pleasure.
• the preparations according to the invention can also be in the form of capsules, tablets (non-coated and coated tablets, for example enteric coatings), dragées, granules, pellets, solid mixtures, dispersions in liquid phases, as emulsions, as powders, as solutions, as pastes or as other swallowable or chewable preparations as dietary supplements.
• alkenecarboxylic acid ⁇ / alkylamides to be used according to the invention in particular in the preferred combination with pungent-tasting plant extracts, can imitate the pungent taste of alcohol in alcoholic beverages or preparations with alcoholic beverages and it is thus possible to to lower or replace the alcohol content in alcoholic beverages or in preparations with alcoholic beverages with the same sensory assessment.
• a corresponding preparation according to the invention therefore comprises an effective amount of alkenecarboxylic acid N-alkylamide of the formula
• each R 1 represents an alkyl radical
• R 2 represents a lower alkyl radical
• the taste reminiscent of the taste of ethanol is preferably determined essentially by the amount of alkenecarboxylic acid-N-alkylamide (s).
• Ethanol is present in such preparations according to the invention in a maximum amount of 0.5% by weight if the aim is to reduce alcohol compared to a comparably tasting comparative product.
• Such a preparation preferably contains less than 0.1% by weight of ethanol.
• alkenecarboxylic acid ⁇ / alkylamides according to the invention can imitate the pungent taste of capsaicin, dihydrocapsaicin and nonivamide and it is thus possible to reduce the capsaicin content in the preparations used for nutrition or enjoyment with a constant sensory assessment adjust.
• the invention further provides preparations for oral hygiene, in particular dental care products such as toothpastes, tooth gels,
• Tooth powder, mouthwashes, chewing gums and other oral care products containing an effective (see above) amount of an alkenecarboxylic acid ⁇ / alkyl amide of the formula (3a) or (3b)
• R 2 have the meaning given above
• the preparations can contain 0.0000001% by weight to 10% by weight, preferably 0.00001 to 1% by weight, but in particular 0.00001% by weight to 0.1% by weight, based on the total weight of the preparation, on alkenecarboxylic acid ⁇ / alkylamides of the formula (3a) or (3b).
• Other conventional basic substances, auxiliaries and additives for the preparations used for oral hygiene can be present in amounts of 0.0000001 to 99.9999999% by weight, preferably 10 to 80% by weight, based on the total weight of the preparation.
• the preparations can contain water in an amount of up to 99.9999999% by weight, preferably 5 to 80% by weight, based on the total weight of the preparation.
• the preparation according to the invention preferably comprises at least one further sharp-tasting and / or sensation of heat-generating and / or salivating flow-inducing substance or at least one sharp-tasting and / or salivating flow-inducing plant extract.
• Dental care products which contain the alkenecarboxylic acid / V-alkylamides according to the invention generally consist of an abrasive system (abrasive or polishing agents), such as, for example, silicas, Calcium carbonates, calcium phosphates, aluminum oxides and / or hydroxyapatites, from surface-active substances, such as sodium lauryl sulfate, sodium lauryl sarcosinate and / or
• Cocamidopropyl betaine from humectants such as glycerol and / or sorbitol, from thickeners such as carboxymethyl cellulose, polyethylene glycols, carrageenans and / or Laponiten ® , from sweeteners such as saccharin, from stabilizers and from active ingredients such as sodium fluoride, sodium monofluorophosphoride, zin , quaternary ammonium fluorides, zinc citrate, zinc sulfate, tin pyrophosphate, tin dichloride, mixtures of various pyrophosphates, triclosan,
• Chewing gums which contain the alkenecarboxylic acid ⁇ / alkylamides to be used according to the invention generally consist of a chewing gum base, i.e. a chewing mass that becomes plastic when chewing, from sugars of various types, sugar substitutes, sweeteners, sugar alcohols, humectants, thickeners, emulsifiers, flavors and stabilizers.
• alkenecarboxylic acid N-alkylamides of the formulas (3a) and / or (3b) or preparations according to the invention can preferably be used in sprinkling seasonings, in order to reduce the dry mouthfeel that occurs when eating corn, potato or rice flour -Chips and snacks are avoided and the overall sensory impression is improved.
• Preferred sprinkling seasonings contain, for example, synthetic, natural or nature-identical flavorings and carriers such as maltodextrin, salts such as table salt, spices such as bell pepper and pepper, sugar substances such as saccharin and flavor enhancers such as monosodium glutamate and / or inosine monophosphate.
• the preparations according to the invention which comprise one or more alkenecarboxylic acid N-alkylamides of the formula (3a) or (3b), can be prepared by using the alkenecarboxylic acid (N) alkylamide (s) as a substance, as a solution or in the form of a Mixture with a solid or liquid carrier is (are) incorporated into a basic preparation for nutrition, oral hygiene or pleasure.
• Preparations according to the invention which are present as a solution can advantageously also be converted into a solid preparation by spray drying.
• the alkenecarboxylic acid N-alkylamides and, if appropriate, other constituents of the preparation according to the invention can also be prepared beforehand in emulsions, in liposomes, e.g. starting from phosphatidylcholine, in microspheres, in nanospheres or also in capsules, granules or extrudates from a matrix suitable for food and beverages, e.g. from starch, starch derivatives, cellulose or cellulose derivatives (e.g. hydroxypropyl cellulose), other polysaccharides (e.g. alginate), natural fats, natural waxes (e.g.
• the alkenecarboxylic acid N-alkyl amides are complexed beforehand with one or more suitable complexing agents, for example with cyclodextrins or cyclodextrin derivatives, preferably ⁇ -cyclodextrin, and used in this complexed form.
• a preparation according to the invention is particularly preferred in which the matrix is selected such that the alkenecarboxylic acid N-alkylamides are released from the matrix with a delay, so that a long-lasting sharp or heat-generating effect is obtained.
• customary basic ingredients can be used as other constituents for the preparations according to the invention, serving for nutrition or pleasure.
• Auxiliaries and additives for food or luxury foods are used, e.g. water, mixtures of fresh or processed, vegetable or animal base or raw materials (e.g. raw, roasted, dried, fermented, smoked and / or cooked meat, egg, bones, Cartilage, fish, crustaceans and shellfish, vegetables, fruits, herbs, nuts, vegetable or fruit juices or pastes or their mixtures), digestible or non-digestible carbohydrates (e.g.
• sunflower oil peanut oil, corn oil, safflower oil, olive oil, walnut oil , Fish oil, soybean oil, sesame oil), fatty acids or their salts (eg potassium stearate, potassium palmitate), proteinogenic or non-proteinogenic amino acids and related compounds (eg taurine , Creatine, creatinine), peptides, native or processed proteins (e.g. gelatin), enzymes (e.g. peptidases, glucosidases, lipases), nucleic acids, nucleotides (inositol phosphate), taste-modulating substances (e.g. sodium glutamate, 2-phenoxypropionic acid, hydroxyflavanones according to EP 1, 258,200 ), Emulators (e.g.
• lecithins diacylglycerols
• stabilizers e.g. carageenan, alginate, locust bean gum, guar gum
• preservatives e.g. benzoic acid, sorbic acid
• antioxidants e.g. tocopherol or its derivatives, ascorbic acid or its derivatives
• chelators e.g. citric acid
• organic or inorganic acidulants e.g. malic acid, acetic acid, citric acid, tartaric acid, phosphoric acid
• bitter substances e.g. quinine, caffeine, limonin
• sweeteners e.g.
• Suitable aroma compositions contain, for example, synthetic, natural or nature-identical aroma substances and fragrances, but in particular also other pungent tasting and / or heat-generating substances or plant extracts.
• Another aspect of the invention relates to the use of the preparations according to the invention as semi-finished products, in particular with the aim of flavoring finished products made from the semi-finished products.
• the preparations according to the invention which serve as semi-finished products, generally contain 0.0001% by weight to 95% by weight, preferably 0.001 to 80% by weight, but in particular 0.01% by weight to 50% by weight. %, based on the total weight of the preparation, of the alkenoic acid-N-alkylamides to be used according to the invention and, if appropriate, one or more other flavoring and flavoring substances, if appropriate also various carriers and auxiliaries or different solvents.
• semi-finished goods for flavoring finished goods which contain the alkenoic acid-N-alkylamides (or mixtures thereof) to be used according to the invention in combination with one or more hot-tasting and / or a feeling of heat-generating substances or (in particular) hot-tasting vegetable Extracts containing these substances and / or in combination with other substances which induce salivation or plant extracts containing these substances, the semi-finished products also being able to contain various carriers and auxiliaries and / or different solvents.
• Another object of the invention is the use of 2E-decenoic acid-N-isobutylamide and / or 2E-decenoic acid-N- (2-methylbutyl) amide as an agent for promoting saliva.
• the substance to be tasted (see below) was dissolved in ethanol and the ethanolic solution was then diluted with 11% sugar solution (final concentration: c). About 5 ml of the sugar solution were swallowed for tasting. If the threshold of the substance was known, a value just above the threshold was chosen for the tasting. A group of 6 - 8 examiners tasted the solutions.
• Example 6 Use in an apple brandy as an alcohol flavor enhancer
• Example 7 Use in combination with a spicy plant extract as an alcohol flavor enhancer
• Example 8 Use in an alcohol-free preparation as an imitation alcohol
• parts A and B are each premixed separately and thoroughly stirred together under vacuum at 25-30 ° C. for 30 minutes.
• Part C is premixed and added to A and B; D is added and the mixture is stirred well under vacuum at 25-30 ° C. for 30 minutes. After relaxation, the toothpaste is ready and can be filled.
• Example 11 Use in a sugar-free chewing gum as a flavoring
• Parts A to D are mixed and kneaded intensively.
• the raw material can be processed into ready-to-eat chewing gum, for example in the form of thin strips.
• Example 12 Use in a mouthwash as a flavoring
• Part A is slowly stirred into Part A until the mixture is homogeneous.
• Example 13 Use in a sprinkling wort for fried nibbles 100 g of non-seasoned tortilla chips are sprinkled with a mixture of 7 g of dry cheese flavor for snacks and 0.07 g of 2E-decenoic acid-N-isobutylamide.
• Example 14 Use in a biscuit cream filling
• 100 g of standard cream filling are mixed intensively with 0.4 g of strawberry flavor and 0.1 g of 2E-decenoic acid-N-isobutylamide.
• Example 15 Use in a hard caramel as a flavoring
• Sucrose is dissolved in water at 115 ° C.
• the glucose syrup is added and the mixture is brought to 140.degree.
• the aroma and the ethanolic solution are added and, after mixing, poured into molds at a temperature of 130 - 135 ° C and allowed to solidify.

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