Flavoring compositions with balanced taste properties

Abstract

The present invention relates to flavoring compositions with balanced taste characteristics. The present invention relates to a flavoring composition comprising hesperetin and hesperetin dihydrochalcone for improving the taste profile of a formulation. Furthermore, the present invention relates to formulations with balanced taste properties and to methods for improving the taste properties of formulations.

Description

[0001] This application is a divisional application of a Chinese patent application filed on June 9, 2022, with application number "202280005578.9" and invention name "Seasoning composition with balanced taste characteristics". Technical Field

[0002] The present invention relates to a flavoring composition comprising hesperetin and hesperetin dihydrochalcone for improving the taste properties of a formulation. In addition, the present invention relates to a formulation with a balanced taste property and a method for improving the taste properties of a formulation. Background Art

[0003] Foods or beverages that have a high sugar content (mainly sucrose, lactose, glucose or fructose or a mixture thereof) and therefore have a sweet taste are generally strongly preferred by consumers. It is well known that the intake of high levels of easily metabolizable carbohydrates (such as the above-mentioned sugars) leads to increased blood sugar levels and, if consumed in excess, may lead to fat deposition. If not controlled or counteracted, this may lead to overweight, obesity, insulin resistance, late-onset diabetes and related secondary diseases. In particular, many of the above-mentioned carbohydrates also affect dental health because they are broken down into lactic acid by specific types of bacteria in the mouth and can attack the enamel of adolescent or adult teeth, leading to the formation of cavities or inflammation.

[0004] Therefore, the goal of the food industry is to reduce the amount of sugar in food and beverage to a minimum amount, preferably such as consumers will not notice the difference in taste. A possibility of keeping sweetness is to use sweeteners. These substances themselves do not have calorific value, or only have very low calorific value, and give a strong sweet impression. These substances are usually not cariogenic (overview: Valerie B.Duffy, Madeleine Sigman-Grant, Margaret A.Powers, Denise Elmore, Esther F.Myers, Diane Quagliani, Marie Spano, Kimberly F.Stitzel, Sue Taylor, Robert Earland Sonja Connor, Journal of the American Dietetic Association 2004, 104 (2), 255-275). Some of them are called filler sweeteners, such as sorbitol, mannitol or other sugar alcohols, which can also partially replace the properties of sugar, but too frequent intake can cause some people's osmotic digestion problems. Because its use concentration is low, so no nutrition, high concentration of sweeteners is very suitable for bringing sweetness into food. Nevertheless, they often exhibit off-flavors associated with a taste that is not similar to sugar (e.g. sucralose, stevia, cyclamate), bitterness and / or astringency (e.g. acesulfame K, saccharin), or other undesirable taste impressions (e.g. ammonium glycyrrhetinate).

[0005] Various substances may be present in food and beverages which have an unpleasant taste, such as bitter substances, strongly acidic substances and astringent substances, which are desirable and characteristic in moderation on the one hand (e.g. caffeine in tea or coffee, tannins in red wine or green tea, quinine in so-called bitter lemon drinks, saponins or isoflavones or their glycosides in soy milk, hop extracts in beer, fruit acids or edible acids in sweet fruit juices), but which may also greatly reduce the value on the other hand. Often, the unpleasant taste is further aggravated by an unpleasant odor, for example in soy milk, which often has a bitter taste, and the taste commonly referred to as "beany" is also described as unpleasant.

[0006] Bitter taste is usually caused by specific substances that bind to special bitter receptors on taste cells (found in so-called taste buds on the tongue) and signal to the brain via a neurochemical cascade, causing a defensive reaction and a negative taste impression (see Wolfgang Meyerhof, Reviews of Physiology, Biochemistry and Pharmacology 2005, 154, 37-72).

[0007] Astringency is caused by astringents (such as metal salts or tannins) precipitating proline-rich proteins in saliva. The normally homogeneous saliva, which acts as a "lubricant", contains denatured proteins, which reduces lubricity, leaving a rough or dry feeling in the mouth, which is also considered astringent (Isabelle Lesschaeve, Ann C. Noble, American Journal of Clinical Nutrition 2005, 81, 330S-335S).

[0008] Sour tastes are caused by protic acids. For the acidic impression, the concentration of so-called titratable protons is more decisive than the pH: for example, a hydrochloric acid solution with the same pH as a malic acid solution tastes much less sour than malic acid. In general, offensive sour tastes are greatly attenuated by combination with sweet flavoring materials (mainly sugars) or even substances with a salty taste (mainly sodium chloride), while the sour taste of bitter or astringent substances is even more unpleasant. However, sweet substances (e.g. sweeteners) are usually used in high concentrations, which correspond to an amount equivalent to at least a 2 wt.-% aqueous sucrose solution with respect to their sweetness impression, in order to achieve a dilution of the pronounced sour taste impression.

[0009] Some foods or beverages derived from sweet and sour fruits or vegetables (e.g., fruit juices, fruit preparations, and foods produced therefrom) and products produced by fermentation of acid-producing microorganisms (e.g., yogurt, ghee, kefir, sour soy milk, sauerkraut, yeast bread, sausages, yogurt, cheese, assorted pickles, refreshing beverages containing lactic acid or glucuronic acid) contain a large amount of sour substances, which are necessary for microbial stability. To some extent, this is considered to be related to taste, but in many cases, people want to achieve a reduced sour sensory impression without affecting the pH, which is necessary to maintain product quality.

[0010] Non-nutritive, high-concentration sweeteners also often have taste problems. Although naturally occurring steviol glycosides in Stevia or Rubus (e.g., stevioside, rebaudioside AZ [A, B, C, D, E, F, G, H, I, O, M, N, V, W, X, Z, KA, etc.], steviolbioside, dulcoside A, dulcoside B, rubusoside, rubusoside A, B, and GJ) are very good sweeteners, they already exhibit a distinct licorice-like and unpleasant bitterness and astringency and / or aftertaste at concentrations required for sufficient sweetening effects (e.g., rebaudioside A [purity>90%] in soft drinks is 400 ppm to 600 ppm to achieve a sweetness corresponding to a 10% sucrose concentration by weight).

[0011] It is therefore a particular aim of the food industry to find suitable substitutes for sweeteners exhibiting taste problems, which substitutes have a high sweetness but do not exhibit certain off-flavors.

[0012] WO2007 / 014879A1 describes the use of hesperidin as a sweetness enhancer for sugar-reducing preparations. However, in preparations with a high acid content, such as lemon juice or fruit juice, the effectiveness of hesperidin is reduced. However, these preparations are one of the main targets for improving sweetness with low-calorie sweeteners.

[0013] Other potential sweetness modulating compounds are dihydrochalcone. When looking at the structural level of these compounds, the relationship between the structure of the compound and the sweetening ability was studied as early as 1979 (J.Chem.Senses 1979, 4 (1), 35-47). The study found that the 3-hydroxy-4-methoxy-phenyl group is an important condition for a strong sweetener, and the reversal of the substituent is related to the loss of sweetening ability. In the publication, a strongly sweet dihydrochalcone (1) and a surprisingly tasteless dihydrochalcone (2) are introduced. Hesperidin dihydrochalcone itself, as well as the potential masking or sweetness enhancement characteristics of these compounds are not described.

[0014]

[0015] Hesperidin dihydrochalcone is mentioned in the publication J.Med.Chem.1981, 24(4), 408-428, which treats sweeteners similarly based on the dihydrochalcone structure. The importance of the 3-hydroxy-4-methoxy-phenyl group for a sharp sweet taste impression is also emphasized here, and in addition, the 2,6-dihydroxy-substitution pattern of the remaining aromatic compounds is considered to be particularly important for a strong sweet taste impression. No further sensory effects of hesperidin dihydrochalcone are described.

[0016] In patent application WO 2007 / 107596 A1, 4-hydroxydihydrochalcone of the formula (3) and its salts are described for enhancing the sensory impression of sweetness.

[0017]

[0018] Wherein R1, R2, R3 and R4 independently of one another represent H, OH or O-alkyl (preferably with 1-4 C atoms, i.e. preferably C1 to C4 alkoxy), provided that at least one of the residues R1, R2 or R3 represents OH. However, for the sweetness enhancement effect of hesperetin dihydrochalcone, 4-hydroxy substitution is required. In the low dosage regime, hesperetin dihydrochalcone itself does not exhibit a strong sweet taste.

[0019] WO2017 / 186299A1 discloses the use of hesperidin dihydrochalcone for suppressing a variety of different taste perceptions. Some of the application examples therein also disclose mixtures with various sweeteners, one of which is hesperidin. In these cases, hesperidin is always present in an amount much higher than hesperidin dihydrochalcone. In the general context of the application examples disclosed therein, it is inherent that sweeteners are usually present in excess compared to hesperidin dihydrochalcone. A mixture of hesperidin dihydrochalcone with corn syrup and other sweeteners having an increased fruit sugar content is described in WO2019 / 080990A1. The application describes the use of an excess of sweeteners compared to hesperidin dihydrochalcone.

[0020] Therefore, it is desirable in the food industry to have available flavoring compositions which can both balance the taste profile of a formulation with respect to sweetness profile and also allow for a reduction in the amount of sweetener. Summary of the invention

[0021] Therefore, a main object of the present invention is to provide a flavoring composition showing highly effective taste modifying properties, especially sweet taste properties.

[0022] The main object is solved by providing a flavoring composition comprising a) hesperetin and b) hesperetin dihydrochalcone and c) optionally at least one additional flavoring, wherein the weight ratio of hesperetin to hesperetin dihydrochalcone is from 1:1 to 1:2000, preferably from 1:1.5 to 1:100, more preferably from 1:2.5 to 1:10, particularly preferably from 1:1 to 1:10.

[0023] As used herein, a flavoring composition describes a mixture comprising or consisting of substances capable of inducing, enhancing or modifying the taste when the composition is consumed or added to an edible preparation.

[0024] Surprisingly, it was found that hesperetin can synergistically enhance the sweet taste modulating properties of hesperetin dihydrochalcone when used in an amount less than or equal to hesperetin dihydrochalcone. Even though hesperetin dihydrochalcone itself does not exhibit a specific sweet taste, it was observed that sweetening formulations containing such flavoring compositions (having an excess of hesperetin dihydrochalcone compared to hesperetin) tasted sweeter, with better mouthfeel and sweetness than formulations containing hesperetin or hesperetin dihydrochalcone.

[0025] A preferred embodiment relates to a flavoring composition consisting of a) hesperetin and b) hesperetin dihydrochalcone and c) optionally at least one additional flavoring, wherein the weight ratio of hesperetin to hesperetin dihydrochalcone is 1:1 to 1:2000, preferably 1:1.5 to 1:100, more preferably 1:2.5 to 1:10.

[0026] Another preferred embodiment relates to a flavoring composition consisting of a) hesperetin and b) hesperetin dihydrochalcone and c) optionally at least one additional flavoring, wherein the weight ratio of hesperetin to hesperetin dihydrochalcone is 1:1 to 1:10, particularly preferably 1:1 to 1:6.

[0027] A preferred embodiment of the present invention relates to a flavoring composition according to the invention, wherein the content of hesperetin is 0.01 wt.-% to 20 wt.-% and the content of hesperetin dihydrochalcone is 0.01 wt.-% to 20 wt.-%, based on the total weight of the composition.

[0028] Particularly preferred are compositions comprising or consisting of a) hesperetin and b) hesperetin dihydrochalcone, wherein the weight ratio of hesperetin to hesperetin dihydrochalcone is 1:6 or particularly preferably 1:3.33 or particularly preferably 1:2.5.

[0029] Another preferred embodiment of the flavoring composition according to the invention relates to a flavoring composition, wherein the composition additionally comprises at least one additional flavoring c) selected from the group consisting of:

[0030] Fatty flavoring substances, in particular saturated fatty alcohols, such as ethanol, isopropanol, butanol, isopentanol, hexanol, 2-heptanol, octanol (1 / 2 / 3), decanol; unsaturated fatty alcohols, such as cis-2 pentenol, cis-3 hexenol, trans-2 hexenol, trans-3 hexenol, cis-2 octenol, 1-octen-3-ol, cis-6 nonen-1-ol, trans-2, cis-6 nonadienol; fatty aldehydes, such as saturated fatty aldehydes (e.g. acetaldehyde, propionaldehyde, butyraldehyde, isobutyraldehyde, valeraldehyde, isovaleraldehyde, hexanal, 3-methylhexanal, octanal, nonanal; or monounsaturated or polyunsaturated fatty aldehydes, such as 2-methylbut-2-enal, trans-2-hexenal, cis-3-hexenal, cis-4-hexenal, trans-2-octenal, trans-2-nonanal, cis- -6-nonenal, trans-2, cis-6-nonadienal, trans-2-decenal, trans-2, trans-decadienal; aliphatic ketones, for example saturated ketones (such as 2-butanone, 2-pentanone, 2-heptanone, 2-octanone, 2-methylheptan-3-one, 2-decanone, 2-undecanone); unsaturated ketones (such as 1-penten-3-one, 1-hexen-3-one, 5-methyl-3-hexenone, 3-hepten-2-one, 1-octen-3-one, 2-octen-4-one, 3-octen-2-one, 3-nonen-2-one); aliphatic diketones and aliphatic diketo alcohols, for example diacetyl, acetylmethyl carbinol, 2,3-hexanedione; fatty acids, such as straight-chain saturated acids, such as acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, heptanoic acid, octanoic acid, decanoic acid branched saturated acids such as 2-methylheptanoic acid, 4-ethyloctanoic acid; and unsaturated acids such as 2-butenoic acid, 2-pentenoic acid, 4-pentenoic acid, 2-methylpentenoic acid, trans-3-hexenoic acid, cis-3-hexenoic acid, 3-octenoic acid, linoleic acid); aliphatic esters such as saturated esters, for example methyl acetate, methyl butyrate, methyl 2-methylbutyrate, methyl caproate, ethyl acetate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, ethyl caproate, ethyl decanoate, isopropyl acetate, isobutyl acetate, isobutyl valerate, isoamyl acetate, isoamyl butyrate, isoamyl isovalerate, hexyl acetate, hexyl caproate, 3-octyl acetate and unsaturated esters such as methyl 2-hexenoate, allyl caproate, cis-3-hexenyl acetate , cis-3-hexenyl butyrate; aliphatic thiols and dithiols (e.g., propanethiol, allyl mercaptan, 1-methoxy-3-methylbutane-3-thiol, dimethyl sulfide, dimethyl trisulfide, dipropyl sulfide, diallyl trisulfide; other aliphatic sulfur compounds such as 2-mercapto-3-butanol, methylthiopropionaldehyde, 3-mercapto-pentanone, 4-methoxy-2-methyl-2-mercaptobutanone, methyl thiobutyrate, methyl thiobutyrate, methyl 3-methylthiopropionate; aliphatic nitrogen compounds such as butylamine, trimethylamine, allyl isothiocyanate, isopropyl isothiocyanate; alicyclic compounds such as alicyclic ketones, for example, cis-jasmone, isophorone, 4-oxoisophorone; alicyclic esters such as methyl jasmonate, methyl dihydrojasmonate;Terpenes, for example terpene alcohols such as linalool, citronellol, geraniol, nerol, α-terpineol, menthol, 8-p-menthene-1,2-diol, fenchyl alcohol, borneol, nerolidol, dehydrolinalool; terpene aldehydes such as geranyl aldehyde, neral, citronellal, β-neral; terpene ketones such as α-ionone, (D)-carvone, (L)-carvone, nootkatone, piperitone, menthone, α-damascenone, β-damascenone, damascenone; terpene esters such as linalyl acetate, geranyl acetate, citronellyl acetate, carvyl acetate, fenchyl acetate; terpene sulfur compounds, 4-menth-8-thiol-3-one, thiogeraniol, p-menth-1-ene-8-thiol, thiol-p-menth-3-one; terpene hydrocarbons , such as D-limonene, L-limonene, α-pinene, β-pinene, ocimene, α-terpinene, γ-terpinene, β-bisabolene, valencene; terpene oxides, such as 1,8-cineole, rose oxide, mentholide, menthofuran; aromatic compounds, for example, aromatic alcohols, such as benzyl alcohol, cinnamyl alcohol, 2-phenyl alcohol; aromatic aldehydes, such as benzaldehyde, cinnamaldehyde, 5-methyl-2-phenylhexenal, salicylaldehyde, 4-hydroxybenzaldehyde, cyclamen aldehyde, 2-phenyl-2-butenal; aromatic acids, such as 2-phenylacetic acid, cinnamic acid; aromatic esters, such as benzyl acetate, benzyl salicylate, anisyl acetate, benzyl acetate, methyl benzoate, methyl salicylate, methyl cinnamate; aromatic phenols, such as phenol, o-cresol, p-cresol, 2,3 -dimethylphenyl, 2-ethylphenol, 2,3,5-trimethylphenol, 4-vinylphenol, guaiacol, 4-vinylguaiacol, eugenol, thymol, carvacrol; aromatic sulfur compounds such as thiophenol, diphenyl disulfide; aromatic nitrogen compounds such as methyl anthranilate, methyl N-methyl anthranilate; aromatic ethers such as vanillin, ethyl vanillin, anisol; aromatic oxides such as piperonal, diphenyl ether; aromatic lactones such as coumarin, dihydrocoumarin; heterocyclic compounds such as heterocyclic lactones, for example, γ-butyrolactone, γ-nonalactone, γ-decalactone, δ-decalactone, jasmine lactone, δ-dodecalactone, hibiscus lactone; heterocyclic furans such as furfuryl alcohol, furfural, 2-acetylfuran, tea snail alkane, 2-methyltetrahydrofuran-3-one, furfurylthiol, 2-methyl 3-furanthiol, 2-methyl 3-tetrahydrofuranthiol, difurfuryl sulfide, difurfuryl disulfide; heterocyclic pyrans such as maltol, ethyl maltol, rose oxide, maltol isobutyrate; heterocyclic pyrroles such as indole, 2-acetylpyrrole, pyrrolidine; heterocyclic pyrroles such as 2-methylpyrazine, 2,3-dimethylpyrazine, 2-methyl 3-ethylpyrazine, trimethylpyrazine, 2-acetylpyrazine, 2-methoxy 3-methylpyrazine, 2-methoxy 3-ethylpyrazine, 2-methoxy 3-isobutylpyrazine, 2-ethyl 3-methylthiopyrazine; heterocyclic thiazoles such as thiazole, 2-methylthiazole, 4-methyl 5-vinylthiazole, 2-isobutylthiazole, 2-acetylthiazole,;

[0031] Flavoring raw materials and flavoring preparations, for example, essential oils, extracts, absolutes, extracts or tinctures from raw materials such as citrus (e.g. lemon, lime, mandarin, bergamot, grapefruit, bitter orange, peel or essential oil); herbs (dill, parsley, cumin, rosemary, sage, clary sage, basil, tarragon, thyme, oregano, savory, hyssop, allspice, mace, nutmeg, clove leaves, clove buds, coriander, cinnamon leaves, cinnamon bark, cassia bark, cardamom, ginger, galangal, turmeric, coriander seeds, coriander leaves, fenugreek, juniper berries, wormwood, bay leaves, eucalyptus, white pepper, green pepper, white pepper, carrot seeds, celery, angelica leaves, fumitory, onion, leek, garlic, mustard, horseradish, chili pepper, red pepper, cumin, thyme, cumin ... Chili, seaweed, valerian oil, fir, spearmint, mint, sedge, buchu leaves, black currant buds, fennel, star anise, wax apple, long pepper, davana, sweet calamus root, mimosa, acacia, purple orchid leaves, camphor leaves, jasmine, ylang-ylang, cananga, osmanthus, angelica, clary sage, okra seeds, humulus flowers, chamomile, lavender, rose, geranium, lemongrass, palmarosa oil, mountain pepper, lemongrass, marigold, neroli, orange leaf, mate, conake oil, coffee, kola nut, cocoa, green tea, black tea, white tea, gentian root, tolu balsam oil, benzoin resin, Peru balsam, West Indian bittersweet tree, white rosin, vetiver, labdanum, patchouli, sandalwood, cedar, guaiac wood, oak, horsetail bark (massoi bark), vanilla pods, tonka beans, and their concentrates,

[0032] Concentrated juices, such as orange juice, lemon juice, strawberry juice, cherry juice, or passion fruit juice concentrates, aqueous phases and regrinds from raw materials such as citrus (lemon, lime, orange, mandarin, grapefruit), apple, pear, papaya, loquat, red berries (raspberry, strawberry, blueberry, blackberry, amelanchier, rose hip, cranberry, plum, prune, red currant and black currant), yellow fruits (peach, apricot, nectarine, banana, etc.), tropical fruits (mango, passion fruit, pineapple, lychee, etc.), vegetables (e.g. cucumber, tomato) and spices (e.g. ginger),

[0033] Acetophenone, allyl hexanoate, α-ionone, β-ionone, anisaldehyde, anisyl acetate, anisyl formate, benzaldehyde, benzothiazole, benzyl acetate, benzyl alcohol, benzyl benzoate, β-ionone, butyl butyrate, butyl hexanoate, butenylphthalide, carvone, camphene, caryophyllene, eucalyptol, cinnamyl acetate, citral, citronellol, citronellal, citronellyl acetate, cyclohexyl acetate, cymene, damascenone, decalactone, dihydrocoumarin, o-methylamino methyl benzoate, lauryl lactone, ethoxyethyl acetate, ethyl butyric acid, ethyl butyrate, ethyl decanoate, ethyl hexanoate, ethyl crotonate, ethyl furanone, ethyl guaiacol, ethyl isobutyrate, ethyl isovalerate, ethyl lactate, ethyl methyl butyrate, ethyl propionate, eucalyptol, eugenol, ethyl heptanoate, 4-(p-hydroxyphenyl)-2-butanone, γ-decanoyl lactone, geraniol, geranyl acetate, geranyl acetate, naringenaldehyde, dihydrojasmonic acid matrix (e.g. ), piperonal, 2-heptanone, 3-heptanone, 4-heptanone, trans-2-heptenal, cis-4-heptenal, trans-2-hexenal, cis-3-hexenol, trans-2-hexenoic acid, trans-3-hexenoic acid, cis-2-hexenyl acetate, cis-3-hexenyl acetate, cis-3-hexenyl hexanoate, trans-2-hexenyl hexanoate, cis-3-hexenyl formate, cis-2-hexyl acetate, cis-3-hexyl acetate, trans-2-hexyl acetate, cis-3-hexyl formate, p-hydroxybenzyl acetone, isopentanol, isopentanyl isovalerate, isobutyl butyrate, isobutylaldehyde, isoeugenol methyl ether, isopropyl methylthiazole, lauric acid, levulinic acid, linalool, linalool oxide, linalyl acetate, thin Furfuryl alcohol, menthyl furan, methyl o-aminobenzoate, methyl butanol, methyl butyric acid, 2-methyl butyl acetate, methyl caproate, methyl cinnamate, 5-methyl furfural, 3,2,2-methylcyclopentenone, 6,5,2-methylheptanone, methyl dihydrojasmonate, methyl jasmonate, 2-methyl methyl butyrate, 2-methyl-2-pentenoic acid, methyl thiobutyrate, 3,1-methylthiohexanol, 3-methylthiohexyl acetate, nerol, nerol acetate, trans, trans-2,4-nonadienal, 2,4-nonadienol, 2,6-nonadienol, 2,4-nonadienol, nootkatone, δ-octalactone, γ-octalactone, 2-octanol, 3-octanol, 1,3-octenol, 1-acetic acid -octyl ester, 3-octyl acetate, palmitic acid, secondary aldehyde, phellandrene, acetylacetone, phenylethyl acetate, phenylethanol, phenylethyl isovalerate, piperonal, propionaldehyde, propyl butyrate, pulegone, pulegol, sweet orange aldehyde, thiothiazole, terpinene, terpineol, terpinolene, 8,3-thiomenthone, 4,4,2-methylthiopentanone, thymol, δ-undecalactone, γ-undecalactone, valencene, valeric acid, vanillin, acetoin, ethyl vanillin, ethyl vanillyl isobutyrate (= 3-ethoxy-4-isobutyryloxybenzaldehyde), 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its derivatives (preferably soy sauce ketone (= 2-ethyl-4-hydroxy-5-methyl- 3 (2H) -furanone), furanones (= 2-ethyl-5-methyl-4-hydroxy-3 (2H) -furanone and 5-ethyl-2-methyl-4-hydroxy-3 (2H) -furanone), maltol and maltol derivatives (preferably ethyl maltol), coumarin and coumarin derivatives, γ-lactones (preferably γ-undecalactone, γ-nonalactone, γ-decanolactone), δ-lactones (preferably 4-methyl δ-decanolactone, dihydropentylpyran, δ-decanolactone, tuberose lactone), methyl sorbate, divanillin, 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) furanone, 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, isopentyl acetate, ethyl butyrate, n-butyl butyrate, isopentyl butyrate, ethyl 3-methyl butyrate, ethyl hexanoate, allyl hexanoate, n-butyl hexanoate, ethyl octanoate, ethyl 3-methyl-3-phenylglycine, ethyl 2-trans-4-cis-decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-heptane En-1-aldehyde and phenylacetaldehyde, 2-methyl-3-(methylthio)furan, 2-methyl-3-furanthiol, di(2-methyl-3-furanyl) disulfide, furfurylthiol, methylthiopropionaldehyde, 2-acetyl-2-thiazoline, 3-mercapto-2-pentanone, 2,5-dimethyl-3-furanthiol, 2,4,5-trimethylthiazole, 2-acetylthiazole, 2,4-dimethyl-5-ethylthiazole, 2-acetyl-1-pyrroline, 2-methyl-3-ethyl 2-Ethyl-3,5-dimethylpyrazine, 2-Ethyl-3,6-dimethylpyrazine, 2,3-Diethyl-5-methylpyrazine, 3-Isopropyl-2-methoxypyrazine, 3-Isobutyl-2-methoxypyrazine, 2-Acetylpyrazine, 2-Amylpyridine, (E,E)-2,4-Decadienal, (E,E)-2,4-Nonadienal, (E)-2-Octenal, (E)-2-Nonenal, 2-Undecenal, 12-Methyltridecene aldehyde, 1-penten-3-one, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, guaiacol, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, cinnamaldehyde, cinnamyl alcohol, methyl salicylate, isopulegol and (not explicitly stated here) stereoisomers, enantiomers, positional isomers, diastereomers, cis / trans isomers or epimers of these substances.

[0034] A further preferred embodiment of the present invention relates to a flavoring composition according to the invention, wherein the composition additionally comprises d) at least one compound or compound mixture having a sweet taste, preferably selected from the group consisting of:

[0035] Natural sweeteners, preferably naturally occurring sweeteners, include plant extracts, such as sweet carbohydrates (such as sucrose, trehalose, lactose, maltose, melezitose, melibiose, raffinose, palatinose, lactulose, D-fructose, D-glucose, D-galactose, l-rhamnose, D-sorbose, D-mannose, D-tagatose, D-arabinose, l-arabinose, D-ribose, D-glyceraldehyde, maltodextrin); sugar alcohols (such as erythritol, threitol, arabitol, ribitol, xylitol, sorbitol, mannitol, maltitol, isomalt, galactitol, lactitol); proteins (such as miraculin, pitaitin, monel); D-amino acids (such as D-phenylalanine, D-tryptophan) or extracts or fractions obtained from natural sources containing these amino acids and / or proteins, and physiologically acceptable salts of these amino acids and / or proteins, in particular their sodium, potassium, calcium or ammonium salts; neohesperidin dihydrochalcone, naringin dihydrochalcone, steviol glycosides, stevioside, steviolbioside, rebaudioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside M, rebaudioside N, rebaudioside X, dulcoside , Rubusoside, Rubusoside A, Rubusoside B, Rubusoside G, Rubusoside H, Rubusoside I, Rubusoside J, Baiyun Shensou 1, Baiyun Shensou 2, Cosmoside 1, Cosmoside 2, Cosmoside 3, Cosmoside 4, Abrus triterpenoid glycoside A, Abrus triterpenoid glycoside B, Abrus triterpenoid glycoside C, Abrus triterpenoid glycoside D, Cyclocabin A, Cyclocabin I, Osladin, Polyboside A, Silk Sweet 1, Silk Sweet 2, Silk Sweet 4, Pteridin A, Dihydroquercetin-3-acetate, Perilla, Tromos A15, Brazilian Licorice IV, Buttercabin, Cyclocabin, Sapindus sesquiterpenoid glycosides, Trans-anethole, Trans-cinnamaldehyde, Bryce, Brynos, sucrose saponin, sucrose saponin, gypenosaphin, hematoxylin, anthocyanin, chlorogenic acid, albizzia saponin, tromoside, ganchaos, mogrosides such as mogroside V, helan sweetener, monatin, glycyrrhizic acid and derivatives thereof, in particular glycyrrhizin, preferably glycyrrhizin ammonium salt; extracts or concentrated fractions of extracts, such as catanine or stevia or steviol glycosides extracts, in particular stevia, bergamot extracts, in particular momordica or Luo-Han-Guo, liquorice extracts, in particular glycyrrhiza glabra root extracts, raspberry extracts, in particular sweet tea extracts, sweet tongue grass extracts, mycetia balansae extracts, preferably containing balansin A and / or balansin B;

[0036] Synthetic sweeteners, preferably synthetic sweeteners, are preferably selected from the group consisting of magnum, sodium cyclamate or other physiologically acceptable salts of cyclamate, acesulfame K; neohesperidin dihydrochalcone, naringin dihydrochalcone, saccharin, saccharin sodium salt, aspartame, super aspartame, neotame, alitame, advantame, perilla, sucralose, lugduname, carrelame, suronate or suronate or a mixture thereof.

[0037] According to the present invention, "having sweet taste" means that the above one or more substances can cause a sweet taste response at the taste buds on the tongue. Therefore, the above one or more substances are counted as substances with intrinsic sweet taste.

[0038] One aspect of the present invention relates to a formulation comprising a flavoring composition according to the present invention, preferably wherein the content of the flavoring composition is 0.01 wt.-% to 10 wt.-%, preferably 0.1 wt.-% to 5 wt.-%, more preferably 0.1 wt.-% to 1 wt.-%, based on the total weight of the formulation.

[0039] Preferably, the preparation contains no hesperidin and hesperidin dihydrochalcone other than the amount produced by the flavoring composition of the present invention. That is, all hesperidin and hesperidin dihydrochalcone contained in the preparation are preferably produced by the flavoring composition according to the present invention.

[0040] A preferred embodiment of the preparation according to the invention relates to a preparation, wherein the preparation is selected from the group consisting of preparations suitable for consumption (preferably foods), recreational preparations, beverages, semi-finished products and oral hygiene products.

[0041] Preferably, the preparation suitable for consumption can be selected from the group consisting of: (reduced calorie) baked goods (e.g. bread, dry biscuits, cakes, other baked products), candies (e.g. cereal bar products, chocolate, chocolate bar products, other bar products, pectin, dragees, soft and hard toffees, chewing gum), non-alcoholic beverages (e.g. cocoa, coffee, green tea, black tea, (green, black tea) tea beverages enriched with (green, black) tea extracts, rooibos, other herbal teas, fruit-containing soft drinks, isotonic drinks, refreshing drinks, nectar, fruit and vegetable juices, fruit or vegetable juice preparations), instant beverages (e.g. instant cocoa drinks, instant tea drinks, instant coffee drinks), meat products (e.g. ham, processed sausages or raw sausage products, spiced or cured fresh or cured meat products), eggs or egg products (dried eggs, egg whites, egg yolks), cereal products (e.g. breakfast cereals, cereal bars, precooked rice products), dairy products (e.g. full-fat or low-fat or fat-free milk drinks, rice pudding, yogurt, kefir, cream cheese, soft cheese, hard cheese, dried milk powder, whey, butter, buttermilk, ice cream, partially or fully hydrolyzed milk protein products), products containing soy protein or other soy components (e.g. soy milk and products prepared therefrom, beverages containing isolated or enzyme-treated soy protein, beverages containing soy flour, products containing soy lecithin, fermented products (such as tofu or tempeh) or products derived therefrom and mixtures with fruit products and optional spices), dairy products (milk type, yogurt type, dessert type, ice cream) made from protein-rich plant materials (e.g. seed materials from oats, almonds, peas, lupines, lentils, beans, chickpeas, rice, rapeseed), non-dairy beverages enriched with plant protein, fruit products (e.g. jam, sorbet, jam, fruit fillings), vegetable Dishes (e.g. ketchup, sauces, dried vegetables, frozen vegetables, precooked vegetables, pickled vegetables in vinegar, preserved vegetables), snacks (e.g. baked or fried potato chips or potato dough products, bread dough products, extruded products based on corn or peanuts), fat-based and oil-based products or emulsions thereof (e.g. mayonnaise, added mayonnaise, salad dressings, in each case full-fat or low-fat), other ready-made foods and soups (e.g. dry soups, instant soups, precooked soups), spices, seasoning mixtures, in particular condiments for use, for example, in the snack food sector, sweetener preparations, tablets or sachets, other preparations for sweetening or whitening beverages.

[0042] Preparations for consumption within the meaning of the present invention can also be presented as a dietary supplement in the form of capsules, tablets (uncoated and coated tablets, for example gastric-resistant coatings), dragees, granules, pellets, solid mixtures, liquid dispersions, as emulsions, as powders, as solutions, as pastes or in other forms that can be swallowed or chewed.

[0043] In the present invention, oral hygiene products are understood to be preparations which are usually used by the person skilled in the art for cleaning and caring for the oral cavity and pharynx and for freshening breath. Known and common oral hygiene preparations are creams, gels, pastes, foams, emulsions, suspensions, aerosols, sprays as well as capsules, granules, lozenges, tablets, candies or chewing gums, but this list of dosage forms does not limit the possible applications. Such preparations are used for cleaning and caring for the tooth structure and the oral cavity and for freshening breath.

[0044] The oral hygiene product according to the invention is preferably selected from the group consisting of toothpaste, tooth paste, tooth gel, mouthwash, mouthwash, mouthwash liquid, oral or pharyngeal spray (pump or atomizer), lozenges, pastilles, candy, chewing gum, chewy candy and tooth protection chewing gum.

[0045] Another preferred embodiment of the preparation according to the invention relates to a preparation according to the invention, wherein the preparation additionally comprises one or more flavorings selected from the group consisting of:

[0046] Fatty flavoring substances, in particular saturated fatty alcohols, such as ethanol, isopropanol, butanol, isopentanol, hexanol, 2-heptanol, octanol (1 / 2 / 3), decanol; unsaturated fatty alcohols, such as cis-2 pentenol, cis-3 hexenol, trans-2 hexenol, trans-3 hexenol, cis-2 octenol, 1-octen-3-ol, cis-6 nonen-1-ol, trans-2, cis-6 nonadienol; fatty aldehydes, such as saturated fatty aldehydes (e.g. acetaldehyde, propionaldehyde, butyraldehyde, isobutyraldehyde, valeraldehyde, isovaleraldehyde, hexanal, 3-methylhexanal, octanal, nonanal; or monounsaturated or polyunsaturated fatty aldehydes, such as 2-methylbut-2-enal, trans-2-hexenal, cis-3-hexenal, cis-4-hexenal, trans-2-octenal, trans-2-nonanal, cis- -6-nonenal, trans-2, cis-6-nonadienal, trans-2-decenal, trans-2, trans-decadienal; aliphatic ketones, for example saturated ketones (such as 2-butanone, 2-pentanone, 2-heptanone, 2-octanone, 2-methylheptan-3-one, 2-decanone, 2-undecanone); unsaturated ketones (such as 1-penten-3-one, 1-hexen-3-one, 5-methyl-3-hexenone, 3-hepten-2-one, 1-octen-3-one, 2-octen-4-one, 3-octen-2-one, 3-nonen-2-one); aliphatic diketones and aliphatic diketo alcohols, for example diacetyl, acetylmethyl carbinol, 2,3-hexanedione; fatty acids, such as straight-chain saturated acids, such as acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, heptanoic acid, octanoic acid, decanoic acid branched saturated acids such as 2-methylheptanoic acid, 4-ethyloctanoic acid; and unsaturated acids such as 2-butenoic acid, 2-pentenoic acid, 4-pentenoic acid, 2-methylpentenoic acid, trans-3-hexenoic acid, cis-3-hexenoic acid, 3-octenoic acid, linoleic acid); aliphatic esters such as saturated esters, for example methyl acetate, methyl butyrate, methyl 2-methylbutyrate, methyl caproate, ethyl acetate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, ethyl caproate, ethyl decanoate, isopropyl acetate, isobutyl acetate, isobutyl valerate, isoamyl acetate, isoamyl butyrate, isoamyl isovalerate, hexyl acetate, hexyl caproate, 3-octyl acetate and unsaturated esters such as methyl 2-hexenoate, allyl caproate, cis-3-hexenyl acetate , cis-3-hexenyl butyrate; aliphatic thiols and dithiols (e.g., propanethiol, allyl mercaptan, 1-methoxy-3-methylbutane-3-thiol, dimethyl sulfide, dimethyl trisulfide, dipropyl sulfide, diallyl trisulfide; other aliphatic sulfur compounds such as 2-mercapto-3-butanol, methylthiopropionaldehyde, 3-mercapto-pentanone, 4-methoxy-2-methyl-2-mercaptobutanone, methyl thiobutyrate, methyl thiobutyrate, methyl 3-methylthiopropionate; aliphatic nitrogen compounds such as butylamine, trimethylamine, allyl isothiocyanate, isopropyl isothiocyanate; alicyclic compounds such as alicyclic ketones, for example, cis-jasmone, isophorone, 4-oxoisophorone; alicyclic esters such as methyl jasmonate, methyl dihydrojasmonate;Terpenes, for example terpene alcohols such as linalool, citronellol, geraniol, nerol, α-terpineol, menthol, 8-p-menthene-1,2-diol, fenchyl alcohol, borneol, nerolidol, dehydrolinalool; terpene aldehydes such as geranyl aldehyde, neral, citronellal, β-neral; terpene ketones such as α-ionone, (D)-carvone, (L)-carvone, nootkatone, piperitone, menthone, α-damascenone, β-damascenone, damascenone; terpene esters such as linalyl acetate, geranyl acetate, citronellyl acetate, carvyl acetate, fenchyl acetate; terpene sulfur compounds, 4-menth-8-thiol-3-one, thiogeraniol, p-menth-1-ene-8-thiol, thiol-p-menth-3-one; terpene hydrocarbons , such as D-limonene, L-limonene, α-pinene, β-pinene, ocimene, α-terpinene, γ-terpinene, β-bisabolene, valencene; terpene oxides, such as 1,8-cineole, rose oxide, mentholide, menthofuran; aromatic compounds, for example, aromatic alcohols, such as benzyl alcohol, cinnamyl alcohol, 2-phenyl alcohol; aromatic aldehydes, such as benzaldehyde, cinnamaldehyde, 5-methyl-2-phenylhexenal, salicylaldehyde, 4-hydroxybenzaldehyde, cyclamen aldehyde, 2-phenyl-2-butenal; aromatic acids, such as 2-phenylacetic acid, cinnamic acid; aromatic esters, such as benzyl acetate, benzyl salicylate, anisyl acetate, benzyl acetate, methyl benzoate, methyl salicylate, methyl cinnamate; aromatic phenols, such as phenol, o-cresol, p-cresol, 2,3 -dimethylphenyl, 2-ethylphenol, 2,3,5-trimethylphenol, 4-vinylphenol, guaiacol, 4-vinylguaiacol, eugenol, thymol, carvacrol; aromatic sulfur compounds such as thiophenol, diphenyl disulfide; aromatic nitrogen compounds such as methyl anthranilate, methyl N-methyl anthranilate; aromatic ethers such as vanillin, ethyl vanillin, anisol; aromatic oxides such as piperonal, diphenyl ether; aromatic lactones such as coumarin, dihydrocoumarin; heterocyclic compounds such as heterocyclic lactones, for example, γ-butyrolactone, γ-nonalactone, γ-decalactone, δ-decalactone, jasmine lactone, δ-dodecalactone, hibiscus lactone; heterocyclic furans such as furfuryl alcohol, furfural, 2-acetylfuran, tea snail alkane, 2-methyltetrahydrofuran-3-one, furfurylthiol, 2-methyl 3-furanthiol, 2-methyl 3-tetrahydrofuranthiol, difurfuryl sulfide, difurfuryl disulfide; heterocyclic pyrans such as maltol, ethyl maltol, rose oxide, maltol isobutyrate; heterocyclic pyrroles such as indole, 2-acetylpyrrole, pyrrolidine; heterocyclic pyrroles such as 2-methylpyrazine, 2,3-dimethylpyrazine, 2-methyl 3-ethylpyrazine, trimethylpyrazine, 2-acetylpyrazine, 2-methoxy 3-methylpyrazine, 2-methoxy 3-ethylpyrazine, 2-methoxy 3-isobutylpyrazine, 2-ethyl 3-methylthiopyrazine; heterocyclic thiazoles such as thiazole, 2-methylthiazole, 4-methyl 5-vinylthiazole, 2-isobutylthiazole, 2-acetylthiazole,;

[0047] Flavoring raw materials and flavoring preparations, for example, essential oils, extracts, absolutes, extracts or tinctures from raw materials such as citrus (e.g. lemon, lime, mandarin, bergamot, grapefruit, bitter orange, peel or essential oil); herbs (dill, parsley, cumin, rosemary, sage, clary sage, basil, tarragon, thyme, oregano, savory, hyssop, allspice, mace, nutmeg, clove leaves, clove buds, coriander, cinnamon leaves, cinnamon bark, cassia bark, cardamom, ginger, galangal, turmeric, coriander seeds, coriander leaves, fenugreek, juniper berries, wormwood, bay leaves, eucalyptus, white pepper, green pepper, white pepper, carrot seeds, celery, angelica leaves, fumitory, onion, leek, garlic, mustard, horseradish, chili pepper, red pepper, cumin, thyme, cumin ... Chili, seaweed, valerian oil, fir, spearmint, mint, sedge, buchu leaves, black currant buds, fennel, star anise, wax apple, long pepper, davana, sweet calamus root, mimosa, acacia, purple orchid leaves, camphor leaves, jasmine, ylang-ylang, cananga, osmanthus, angelica, clary sage, okra seeds, humulus flowers, chamomile, lavender, rose, geranium, lemongrass, palmarosa oil, mountain pepper, lemongrass, marigold, neroli, orange leaf, mate, conake oil, coffee, kola nut, cocoa, green tea, black tea, white tea, gentian root, tolu balsam oil, benzoin resin, Peru balsam, West Indian bittersweet tree, white rosin, vetiver, labdanum, patchouli, sandalwood, cedar, guaiac wood, oak, horsetail bark (massoi bark), vanilla pods, tonka beans, and their concentrates,

[0048] Concentrated juices, such as orange juice, lemon juice, strawberry juice, cherry juice, or passion fruit juice concentrates, aqueous phases and regrinds from raw materials such as citrus (lemon, lime, orange, mandarin, grapefruit), apple, pear, papaya, loquat, red berries (raspberry, strawberry, blueberry, blackberry, amelanchier, rose hip, cranberry, plum, prune, red currant and black currant), yellow fruits (peach, apricot, nectarine, banana, etc.), tropical fruits (mango, passion fruit, pineapple, lychee, etc.), vegetables (e.g. cucumber, tomato) and spices (e.g. ginger),

[0049] Acetophenone, allyl hexanoate, α-ionone, β-ionone, anisaldehyde, anisyl acetate, anisyl formate, benzaldehyde, benzothiazole, benzyl acetate, benzyl alcohol, benzyl benzoate, β-ionone, butyl butyrate, butyl hexanoate, butenylphthalide, carvone, camphene, caryophyllene, eucalyptol, cinnamyl acetate, citral, citronellol, citronellal, citronellyl acetate, cyclohexyl acetate, cymene, damascenone, decalactone, dihydrocoumarin, o-methylamino methyl benzoate, lauryl lactone, ethoxyethyl acetate, ethyl butyric acid, ethyl butyrate, ethyl decanoate, ethyl hexanoate, ethyl crotonate, ethyl furanone, ethyl guaiacol, ethyl isobutyrate, ethyl isovalerate, ethyl lactate, ethyl methyl butyrate, ethyl propionate, eucalyptol, eugenol, ethyl heptanoate, 4-(p-hydroxyphenyl)-2-butanone, γ-decanoyl lactone, geraniol, geranyl acetate, geranyl acetate, naringenaldehyde, dihydrojasmonic acid matrix (e.g. ), piperonal, 2-heptanone, 3-heptanone, 4-heptanone, trans-2-heptenal, cis-4-heptenal, trans-2-hexenal, cis-3-hexenol, trans-2-hexenoic acid, trans-3-hexenoic acid, cis-2-hexenyl acetate, cis-3-hexenyl acetate, cis-3-hexenyl hexanoate, trans-2-hexenyl hexanoate, cis-3-hexenyl formate, cis-2-hexyl acetate, cis-3-hexyl acetate, trans-2-hexyl acetate, cis-3-hexyl formate, p-hydroxybenzyl acetone, isopentanol, isopentanyl isovalerate, isobutyl butyrate, isobutylaldehyde, isoeugenol methyl ether, isopropyl methylthiazole, lauric acid, levulinic acid, linalool, linalool oxide, linalyl acetate, thin Furfuryl alcohol, menthyl furan, methyl o-aminobenzoate, methyl butanol, methyl butyric acid, 2-methyl butyl acetate, methyl caproate, methyl cinnamate, 5-methyl furfural, 3,2,2-methylcyclopentenone, 6,5,2-methylheptanone, methyl dihydrojasmonate, methyl jasmonate, 2-methyl methyl butyrate, 2-methyl-2-pentenoic acid, methyl thiobutyrate, 3,1-methylthiohexanol, 3-methylthiohexyl acetate, nerol, nerol acetate, trans, trans-2,4-nonadienal, 2,4-nonadienol, 2,6-nonadienol, 2,4-nonadienol, nootkatone, δ-octalactone, γ-octalactone, 2-octanol, 3-octanol, 1,3-octenol, 1-acetic acid -octyl ester, 3-octyl acetate, palmitic acid, secondary aldehyde, phellandrene, acetylacetone, phenylethyl acetate, phenylethanol, phenylethyl isovalerate, piperonal, propionaldehyde, propyl butyrate, pulegone, pulegol, sweet orange aldehyde, thiothiazole, terpinene, terpineol, terpinolene, 8,3-thiomenthone, 4,4,2-methylthiopentanone, thymol, δ-undecalactone, γ-undecalactone, valencene, valeric acid, vanillin, acetoin, ethyl vanillin, ethyl vanillyl isobutyrate (= 3-ethoxy-4-isobutyryloxybenzaldehyde), 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its derivatives (preferably soy sauce ketone (= 2-ethyl-4-hydroxy-5-methyl- 3 (2H) -furanone), furanones (= 2-ethyl-5-methyl-4-hydroxy-3 (2H) -furanone and 5-ethyl-2-methyl-4-hydroxy-3 (2H) -furanone), maltol and maltol derivatives (preferably ethyl maltol), coumarin and coumarin derivatives, γ-lactones (preferably γ-undecalactone, γ-nonalactone, γ-decanolactone), δ-lactones (preferably 4-methyl δ-decanolactone, dihydropentylpyran, δ-decanolactone, tuberose lactone), methyl sorbate, divanillin, 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) furanone, 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, isopentyl acetate, ethyl butyrate, n-butyl butyrate, isopentyl butyrate, ethyl 3-methyl butyrate, ethyl hexanoate, allyl hexanoate, n-butyl hexanoate, ethyl octanoate, ethyl 3-methyl-3-phenylglycine, ethyl 2-trans-4-cis-decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-heptane En-1-aldehyde and phenylacetaldehyde, 2-methyl-3-(methylthio)furan, 2-methyl-3-furanthiol, di(2-methyl-3-furanyl) disulfide, furfurylthiol, methylthiopropionaldehyde, 2-acetyl-2-thiazoline, 3-mercapto-2-pentanone, 2,5-dimethyl-3-furanthiol, 2,4,5-trimethylthiazole, 2-acetylthiazole, 2,4-dimethyl-5-ethylthiazole, 2-acetyl-1-pyrroline, 2-methyl-3-ethyl 2-Ethyl-3,5-dimethylpyrazine, 2-Ethyl-3,6-dimethylpyrazine, 2,3-Diethyl-5-methylpyrazine, 3-Isopropyl-2-methoxypyrazine, 3-Isobutyl-2-methoxypyrazine, 2-Acetylpyrazine, 2-Amylpyridine, (E,E)-2,4-Decadienal, (E,E)-2,4-Nonadienal, (E)-2-Octenal, (E)-2-Nonenal, 2-Undecenal, 12-Methyltridecene aldehyde, 1-penten-3-one, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, guaiacol, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, cinnamaldehyde, cinnamyl alcohol, methyl salicylate, isopulegol and (not explicitly stated here) stereoisomers, enantiomers, positional isomers, diastereomers, cis / trans isomers or epimers of these substances.

[0050] Another preferred embodiment of the preparation according to the invention relates to a preparation according to the invention, wherein the preparation comprises at least one compound or compound mixture having a sweet taste, preferably selected from the group consisting of:

[0051] Natural sweeteners, preferably naturally occurring sweeteners, include plant extracts, such as sweet carbohydrates (such as sucrose, trehalose, lactose, maltose, melezitose, melibiose, raffinose, palatinose, lactulose, D-fructose, D-glucose, D-galactose, l-rhamnose, D-sorbose, D-mannose, D-tagatose, D-arabinose, l-arabinose, D-ribose, D-glyceraldehyde, maltodextrin); sugar alcohols (such as erythritol, threitol, arabitol, ribitol, xylitol, sorbitol, mannitol, maltitol, isomalt, galactitol, lactitol); proteins (such as miraculin, pitaitin, monel); D-amino acids (such as D-phenylalanine, D-tryptophan) or extracts or fractions obtained from natural sources containing these amino acids and / or proteins, and physiologically acceptable salts of these amino acids and / or proteins, in particular their sodium, potassium, calcium or ammonium salts; neohesperidin dihydrochalcone, naringin dihydrochalcone, steviol glycosides, stevioside, steviolbioside, rebaudioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside M, rebaudioside N, rebaudioside X, dulcoside , Rubusoside, Rubusoside A, Rubusoside B, Rubusoside G, Rubusoside H, Rubusoside I, Rubusoside J, Baiyun Shensou 1, Baiyun Shensou 2, Cosmoside 1, Cosmoside 2, Cosmoside 3, Cosmoside 4, Abrus triterpenoid glycoside A, Abrus triterpenoid glycoside B, Abrus triterpenoid glycoside C, Abrus triterpenoid glycoside D, Cyclocabin A, Cyclocabin I, Osladin, Polyboside A, Silk Sweet 1, Silk Sweet 2, Silk Sweet 4, Pteridin A, Dihydroquercetin-3-acetate, Perilla, Tromos A15, Brazilian Licorice IV, Buttercabin, Cyclocabin, Sapindus sesquiterpenoid glycosides, Trans-anethole, Trans-cinnamaldehyde, Bryce, Brynos, sucrose saponin, sucrose saponin, gypenosaphin, hematoxylin, anthocyanin, chlorogenic acid, albizzia saponin, tromoside, ganchaos, mogrosides such as mogroside V, helan sweetener, monatin, glycyrrhizic acid and derivatives thereof, in particular glycyrrhizin, preferably glycyrrhizin ammonium salt; extracts or concentrated fractions of extracts, such as catanine or stevia or steviol glycosides extracts, in particular stevia, bergamot extracts, in particular momordica or Luo-Han-Guo, liquorice extracts, in particular glycyrrhiza glabra root extracts, raspberry extracts, in particular sweet tea extracts, sweet tongue grass extracts, mycetia balansae extracts, preferably containing balansin A and / or balansin B;

[0052] Synthetic sweeteners, preferably synthetic sweeteners, are preferably selected from the group consisting of magnum, sodium cyclamate or other physiologically acceptable salts of cyclamate, acesulfame K; neohesperidin dihydrochalcone, naringin dihydrochalcone, saccharin, saccharin sodium salt, aspartame, super aspartame, neotame, alitame, advantame, perilla, sucralose, lugduname, carrelame, suronate or suronate or a mixture thereof.

[0053] Another aspect of the present invention relates to the use of a flavoring composition according to the invention for improving at least one taste characteristic in / of a formulation,

[0054] Preferably, based on the total weight of the preparation,

[0055] The content of hesperidin is 0.1 ppm to 20 ppm, preferably 0.5 ppm to 15 ppm, more preferably 1 ppm to 10 ppm, and

[0056] The content of hesperetin dihydrochalcone is 1 ppm to 30 ppm, preferably 2.5 ppm to 20 ppm, more preferably 6 ppm to 15 ppm.

[0057] Surprisingly, it was found that using the dosage regimen as described above, the taste characteristics of the formulations as described above can be balanced. Doses outside these ranges show no (or not enough) desired effect or undesirable off-flavors. It was observed that hesperidin at concentrations exceeding 30 ppm exhibited off-flavors in the formulations.

[0058] Preferably, the preparation in which at least one taste characteristic is to be improved contains no hesperetin and hesperetin dihydrochalcone at all. That is, all hesperetin and hesperetin dihydrochalcone contained in the final preparation preferably comes from the flavoring composition according to the invention.

[0059] One embodiment of the use according to the invention relates to the use of a flavouring composition according to the invention, wherein at least one taste characteristic is selected from the group consisting of richness, body, authenticity, punch, mouthfeel, sweetness and juiciness.

[0060] As mentioned above, all taste impressions are common taste impressions used by panelists to describe taste impressions and are therefore known to those skilled in the art. In order to determine whether such a desired taste impression (or preferably any taste impression) is improved or enhanced, a simple test (usually twice, preferably three times) performed by panelists can be used, wherein the panelists evaluate, for example, samples with and without hesperetin and hesperetin dihydrochalcone and / or different samples containing different amounts of hesperetin or hesperetin dihydrochalcone.

[0061] Yet another aspect of the present invention relates to a method for improving a preparation and / or at least one taste characteristic of a preparation, the method comprising or consisting of the following steps:

[0062] a) providing at least one preparation, which is preferably selected from the group consisting of preparations suitable for consumption (preferably foods), preparations for recreation, beverages, semi-finished products and oral hygiene products;

[0063] b) providing a flavoring composition according to the invention;

[0064] c) contacting and mixing the formulation provided in step a) and the flavoring composition provided in step b); and

[0065] d) obtaining a formulation as defined herein.

[0066] Preferably, the preparation provided in step a) contains no hesperetin and hesperetin dihydrochalcone at all. That is, all hesperetin and hesperetin dihydrochalcone contained in the final preparation preferably come from the flavoring composition according to the present invention.

[0067] One embodiment of the method according to the invention relates to a method, wherein the flavoring composition provided in step b) is present in an amount of 0.01 to 10 wt.-%, preferably 0.1 to 5 wt.-%, more preferably 0.1 to 1 wt.-%, based on the total weight of the formulation.

[0068] The invention is further characterized by illustrative, non-limiting examples. BRIEF DESCRIPTION OF THE DRAWINGS

[0069] Figure 1 : Description of the sensory results of the preparations of hesperetin and hesperetin dihydrochalcone with different dosage regimens according to Example 2 (HT / HC ratio 1:3.33).

[0070] Figure 2 : Network diagram of the sensory results of Example 2.

[0071] Figure 3 : Sensory results of hesperetin-excessive preparations compared with hesperetin dihydrochalcone.

[0072] Figure 4 : Description of the sensory results of the preparations of hesperetin and hesperetin dihydrochalcone with different dosage regimens according to Example 4 (HT / HC ratio 1:1).

[0073] Figure 5 : Network diagram of the sensory results of Example 4 with a dosage ratio of 1:1 HT / HC.

[0074] Figure 6: Description of the sensory results of the preparations of hesperetin and hesperetin dihydrochalcone with different dosage regimens according to Example 4 (HT / HC ratio 1:6).

[0075] Figure 7 : Network diagram of the sensory results of Example 4 with a dosage ratio of 1:6HT / HC. DETAILED DESCRIPTION

[0076] Example 1: Taste adjustment of different base materials

[0077] Based on an experimental design, 86 iced tea prototypes (drinkable formulations) were created that systematically varied in different sources of sweetness delivered by sugars (e.g., HFCS, invert syrup), sweeteners (Reb A, Reb D, Reb M, sucralose, acesulfame K), and hesperetin dihydrochalcone (HC) and hesperetin (HT) (results are shown in Table 1).

[0078] To investigate the influence of HT and HC on the perceived sweetness dimensions, 86 samples were analyzed by a trained panel of 12 experts (sensory descriptive analysis). The panelists were trained in the language of iced tea, with a focus on the sweetness attribute. Each attribute was scored for its perceived intensity on an unstructured line scale (10 cm). To ensure high data reliability, each sample was tested twice. The sweetness attributes “initial sweetness”, “overall intensity of sweetness” and “persistence of sweetness” were summarized into the so-called sweetness factor using factor analysis (principal component analysis with VARIMAX rotation). The sweetness factor scores started from negative infinity to positive infinity. By applying statistical modeling (JMP software: Fit model: Standard Least Squares, ANOVA: DF 86, F 19.6907, p<.0001; Rsquare 0.972), all significant main and two-way interaction effects were identified, among which HC (p<.0001), HT (p<.0001) and the interaction of HC and HT (p<.0001) were identified. These main and interaction effects were further tested with different bases (see Table 1) using ANOVA, p < 0.05; post hoc test: LSD. Table 1 shows that the interaction of HC and HT had the strongest positive effect on the sweetness factor, followed by the HC main effect, and the HT main effect ranked third with the smallest positive effect (all symbols p < .0001). Samples sharing the same letter are not significantly different.

[0079] Table 1: ANOVA results of different samples

[0080]

[0081] Example 2: Effect of the dosage of hesperetin dihydrochalcone and hesperetin on different flavors

[0082] To further validate the insights gained from Example 1, the interaction and main effects of HT and HC will be shown in the following setup, where a drinkable formulation was prepared with tea base, 0.05 wt.-% lemon flavoring, 4 wt.-% high fructose corn syrup, 0.1 wt.-% citric acid and 0.03 wt.-% trisodium citric acid. The formulation was divided into four samples by varying the dosage of HC and HT, resulting in a sample without HC and HT (control), with 10 ppm HC and without HT (HC main effect), without HC and with 3 ppm HT (HT main effect) and with 10 ppm HC and 3 ppm HT, respectively (HT x HC interaction effect). This resulted in a ratio of HT to HC of 1:3.33. The final formulation was analyzed by a panel of ten trained experts (two measurements). Different sensory attributes (ice tea language focused on sweetness) were evaluated and their perceived intensity was scored on an unstructured line scale (10 cm). The test results are shown in Table 2 below and Figure 1 and Figure 2 shown.

[0083] Table 2: Sensory evaluation results

[0084]

[0085] Example 3: Test of Excessive Hesperidin Dosage

[0086] A drinkable formulation containing 7 wt.-% sucrose and 0.15 wt.-% citric acid was prepared. This formulation was used as the base composition for the hesperetin dihydrochalcone and hesperetin dosage tests at different dosage regimens. The different samples were evaluated by a panel of five trained experts and ranked on a scale of 0 to 9. The test results are shown in Table 3 and Figure 3 As shown. From these data, it can be concluded that the high dosage of hesperidin showed a strong off-flavor compared to hesperidin dihydrochalcone. At the same time, the sweet taste impression was not significantly increased, which resulted in an unbalanced taste profile.

[0087] Table 3: Sensory evaluation results of samples with excess hesperetin

[0088]

[0089] Example 4: Further testing of the effects of the dosage of hesperetin and hesperetin dihydrochalcone on different tastes

[0090] To further validate the insights obtained from Examples 1 and 2, the interaction and main effects of HT and HC will be shown in a setting where a drinkable formulation with a tea base, 0.05 wt.-% lemon flavoring, 5 wt.-% high fructose corn syrup, 0.18 wt.-% citric acid and 0.03 wt.-% trisodium citric acid was prepared. The formulation was divided into four samples by varying the dosage of HT and HC, resulting in a sample without HC and HT (control), with 5 or 3 ppm HT and without HC (HT main effect), without HT and with 5 or 18 ppm HC (HC main effect) and with 5 or 3 ppm HT and 5 or 18 ppm HC, respectively (HT x HC interaction effect). This resulted in a ratio of HT to HC of 1:1 and 1:6. The final formulations were analyzed by a panel of seven trained experts (two measurements). Different sensory attributes (ice tea language focused on sweetness) were evaluated and their perceived intensity was scored on an unstructured line scale (10 cm). The test results are shown in Tables 4 and 5 below. Figures 4 to 7 shown.

[0091] Table 4:

[0092]

[0093] Table 5:

[0094]

[0095] Furthermore, the present application includes the following embodiments:

[0096] Embodiment 1. A flavoring composition, comprising:

[0097] a) Hesperidin;

[0098] and

[0099] b) hesperidin dihydrochalcone,

[0100] The weight ratio of hesperetin to hesperetin dihydrochalcone contained therein is 1:1 to 1:10;

[0101] and

[0102] c) optionally at least one additional seasoning.

[0103] Embodiment 2. The flavoring composition according to embodiment 1, wherein the content of hesperetin is 0.01 wt.-% to 20 wt.-%, and the content of hesperetin dihydrochalcone is 0.01 wt.-% to 20 wt.-%, based on the total weight of the composition.

[0104] Embodiment 3. The flavoring composition according to embodiment 1 or embodiment 2, wherein the composition further comprises at least one additional flavoring c) selected from the group consisting of:

[0105] Fatty flavoring substances, in particular saturated fatty alcohols, such as ethanol, isopropanol, butanol, isopentanol, hexanol, 2-heptanol, octanol (1 / 2 / 3), decanol; unsaturated fatty alcohols, such as cis-2 pentenol, cis-3 hexenol, trans-2 hexenol, trans-3 hexenol, cis-2 octenol, 1-octen-3-ol, cis-6 nonen-1-ol, trans-2, cis-6 nonadienol; fatty aldehydes, such as saturated fatty aldehydes (e.g. acetaldehyde, propionaldehyde, butyraldehyde, isobutyraldehyde, valeraldehyde, isovaleraldehyde, hexanal, 3-methylhexanal, octanal, nonanal; or monounsaturated or polyunsaturated fatty aldehydes, such as 2-methylbut-2-enal, trans-2-hexenal, cis-3-hexenal, cis-4-hexenal, trans-2-octenal, trans-2-nonanal, cis- -6-nonenal, trans-2, cis-6-nonadienal, trans-2-decenal, trans-2, trans-decadienal; aliphatic ketones, for example saturated ketones (such as 2-butanone, 2-pentanone, 2-heptanone, 2-octanone, 2-methylheptan-3-one, 2-decanone, 2-undecanone); unsaturated ketones (such as 1-penten-3-one, 1-hexen-3-one, 5-methyl-3-hexenone, 3-hepten-2-one, 1-octen-3-one, 2-octen-4-one, 3-octen-2-one, 3-nonen-2-one); aliphatic diketones and aliphatic diketo alcohols, for example diacetyl, acetylmethyl carbinol, 2,3-hexanedione; fatty acids, such as straight-chain saturated acids, such as acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, heptanoic acid, octanoic acid, decanoic acid branched saturated acids such as 2-methylheptanoic acid, 4-ethyloctanoic acid; and unsaturated acids such as 2-butenoic acid, 2-pentenoic acid, 4-pentenoic acid, 2-methylpentenoic acid, trans-3-hexenoic acid, cis-3-hexenoic acid, 3-octenoic acid, linoleic acid); aliphatic esters such as saturated esters, for example methyl acetate, methyl butyrate, methyl 2-methylbutyrate, methyl caproate, ethyl acetate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, ethyl caproate, ethyl decanoate, isopropyl acetate, isobutyl acetate, isobutyl valerate, isoamyl acetate, isoamyl butyrate, isoamyl isovalerate, hexyl acetate, hexyl caproate, 3-octyl acetate and unsaturated esters such as methyl 2-hexenoate, allyl caproate, cis-3-hexenyl acetate , cis-3-hexenyl butyrate; aliphatic thiols and dithiols (e.g., propanethiol, allyl mercaptan, 1-methoxy-3-methylbutane-3-thiol, dimethyl sulfide, dimethyl trisulfide, dipropyl sulfide, diallyl trisulfide; other aliphatic sulfur compounds such as 2-mercapto-3-butanol, methylthiopropionaldehyde, 3-mercapto-pentanone, 4-methoxy-2-methyl-2-mercaptobutanone, methyl thiobutyrate, methyl thiobutyrate, methyl 3-methylthiopropionate; aliphatic nitrogen compounds such as butylamine, trimethylamine, allyl isothiocyanate, isopropyl isothiocyanate; alicyclic compounds such as alicyclic ketones, for example, cis-jasmone, isophorone, 4-oxoisophorone; alicyclic esters such as methyl jasmonate, methyl dihydrojasmonate;Terpenes, for example terpene alcohols such as linalool, citronellol, geraniol, nerol, α-terpineol, menthol, 8-p-menthene-1,2-diol, fenchyl alcohol, borneol, nerolidol, dehydrolinalool; terpene aldehydes such as geranyl aldehyde, neral, citronellal, β-neral; terpene ketones such as α-ionone, (D)-carvone, (L)-carvone, nootkatone, piperitone, menthone, α-damascenone, β-damascenone, damascenone; terpene esters such as linalyl acetate, geranyl acetate, citronellyl acetate, carvyl acetate, fenchyl acetate; terpene sulfur compounds, 4-menth-8-thiol-3-one, thiogeraniol, p-menth-1-ene-8-thiol, thiol-p-menth-3-one; terpene hydrocarbons , such as D-limonene, L-limonene, α-pinene, β-pinene, ocimene, α-terpinene, γ-terpinene, β-bisabolene, valencene; terpene oxides, such as 1,8-cineole, rose oxide, mentholide, menthofuran; aromatic compounds, for example, aromatic alcohols, such as benzyl alcohol, cinnamyl alcohol, 2-phenyl alcohol; aromatic aldehydes, such as benzaldehyde, cinnamaldehyde, 5-methyl-2-phenylhexenal, salicylaldehyde, 4-hydroxybenzaldehyde, cyclamen aldehyde, 2-phenyl-2-butenal; aromatic acids, such as 2-phenylacetic acid, cinnamic acid; aromatic esters, such as benzyl acetate, benzyl salicylate, anisyl acetate, benzyl acetate, methyl benzoate, methyl salicylate, methyl cinnamate; aromatic phenols, such as phenol, o-cresol, p-cresol, 2,3 -dimethylphenyl, 2-ethylphenol, 2,3,5-trimethylphenol, 4-vinylphenol, guaiacol, 4-vinylguaiacol, eugenol, thymol, carvacrol; aromatic sulfur compounds such as thiophenol, diphenyl disulfide; aromatic nitrogen compounds such as methyl anthranilate, methyl N-methyl anthranilate; aromatic ethers such as vanillin, ethyl vanillin, anisol; aromatic oxides such as piperonal, diphenyl ether; aromatic lactones such as coumarin, dihydrocoumarin; heterocyclic compounds such as heterocyclic lactones, for example, γ-butyrolactone, γ-nonalactone, γ-decalactone, δ-decalactone, jasmine lactone, δ-dodecalactone, hibiscus lactone; heterocyclic furans such as furfuryl alcohol, furfural, 2-acetylfuran, tea snail alkane, 2-methyltetrahydrofuran-3-one, furfurylthiol, 2-methyl 3-furanthiol, 2-methyl 3-tetrahydrofuranthiol, difurfuryl sulfide, difurfuryl disulfide; heterocyclic pyrans such as maltol, ethyl maltol, rose oxide, maltol isobutyrate; heterocyclic pyrroles such as indole, 2-acetylpyrrole, pyrrolidine; heterocyclic pyrroles such as 2-methylpyrazine, 2,3-dimethylpyrazine, 2-methyl 3-ethylpyrazine, trimethylpyrazine, 2-acetylpyrazine, 2-methoxy 3-methylpyrazine, 2-methoxy 3-ethylpyrazine, 2-methoxy 3-isobutylpyrazine, 2-ethyl 3-methylthiopyrazine; heterocyclic thiazoles such as thiazole, 2-methylthiazole, 4-methyl 5-vinylthiazole, 2-isobutylthiazole, 2-acetylthiazole,;

[0106] Flavoring raw materials and flavoring preparations, for example, essential oils, extracts, absolutes, extracts or tinctures from raw materials such as citrus (such as lemon, lime, mandarin, bergamot, grapefruit, bitter orange, peel or essential oil); herbs (dill, parsley, cumin, rosemary, sage, clary sage, basil, tarragon, thyme, oregano, savory, hyssop, allspice, mace, nutmeg, clove leaves, clove buds, coriander, cinnamon leaves, cinnamon bark, cassia bark, cardamom, ginger, galangal, turmeric, coriander seeds, coriander leaves, fenugreek, juniper berries, wormwood, bay leaves, eucalyptus, white pepper, green pepper, white pepper, carrot seeds, celery, angelica leaves, fumitory, onion, leek, garlic, mustard, horseradish, chili pepper, red pepper, Chili, seaweed, valerian oil, fir, spearmint, mint, sedge, buchu leaves, black currant buds, fennel, star anise, wax apple, long pepper, davana, sweet calamus root, mimosa, acacia, purple orchid leaves, camphor leaves, jasmine, ylang-ylang, cananga, osmanthus, angelica, clary sage, okra seeds, humulus flowers, chamomile, lavender, rose, geranium, lemongrass, palmarosa oil, mountain pepper, lemongrass, marigold, neroli, orange leaf, mate, conake oil, coffee, kola nut, cocoa, green tea, black tea, white tea, gentian root, tolu balsam oil, benzoin resin, Peru balsam, West Indian bittersweet tree, white rosin, vetiver, labdanum, patchouli, sandalwood, cedar, guaiac wood, oak, horsetail bark (massoi bark), vanilla pods, tonka beans, and their concentrates,

[0107] Concentrated juices, such as orange juice, lemon juice, strawberry juice, cherry juice, or passion fruit juice concentrates, aqueous phases and regrinds from raw materials such as citrus (lemon, lime, orange, mandarin, grapefruit), apple, pear, papaya, loquat, red berries (raspberry, strawberry, blueberry, blackberry, amelanchier, rose hip, cranberry, plum, prune, red currant and black currant), yellow fruits (peach, apricot, nectarine, banana, etc.), tropical fruits (mango, passion fruit, pineapple, lychee, etc.), vegetables (e.g. cucumber, tomato) and spices (e.g. ginger),

[0108] Acetophenone, allyl hexanoate, α-ionone, β-ionone, anisaldehyde, anisyl acetate, anisyl formate, benzaldehyde, benzothiazole, benzyl acetate, benzyl alcohol, benzyl benzoate, β-ionone, butyl butyrate, butyl hexanoate, butenylphthalide, carvone, camphene, caryophyllene, eucalyptol, cinnamyl acetate, citral, citronellol, citronellal, citronellyl acetate, cyclohexyl acetate, cymene, damascenone, decalactone, dihydrocoumarin, o-methylamino methyl benzoate, lauryl lactone, ethoxyethyl acetate, ethyl butyric acid, ethyl butyrate, ethyl decanoate, ethyl hexanoate, ethyl crotonate, ethyl furanone, ethyl guaiacol, ethyl isobutyrate, ethyl isovalerate, ethyl lactate, ethyl methyl butyrate, ethyl propionate, eucalyptol, eugenol, ethyl heptanoate, 4-(p-hydroxyphenyl)-2-butanone, γ-decanoyl lactone, geraniol, geranyl acetate, geranyl acetate, naringenaldehyde, dihydrojasmonic acid matrix (e.g. ), piperonal, 2-heptanone, 3-heptanone, 4-heptanone, trans-2-heptenal, cis-4-heptenal, trans-2-hexenal, cis-3-hexenol, trans-2-hexenoic acid, trans-3-hexenoic acid, cis-2-hexenyl acetate, cis-3-hexenyl acetate, cis-3-hexenyl hexanoate, trans-2-hexenyl hexanoate, cis-3-hexenyl formate, cis-2-hexyl acetate, cis-3-hexyl acetate, trans-2-hexyl acetate, cis-3-hexyl formate, p-hydroxybenzyl acetone, isopentanol, isopentanyl isovalerate, isobutyl butyrate, isobutylaldehyde, isoeugenol methyl ether, isopropyl methylthiazole, lauric acid, levulinic acid, linalool, linalool oxide, linalyl acetate, thin Furfuryl alcohol, menthyl furan, methyl o-aminobenzoate, methyl butanol, methyl butyric acid, 2-methyl butyl acetate, methyl caproate, methyl cinnamate, 5-methyl furfural, 3,2,2-methylcyclopentenone, 6,5,2-methylheptanone, methyl dihydrojasmonate, methyl jasmonate, 2-methyl methyl butyrate, 2-methyl-2-pentenoic acid, methyl thiobutyrate, 3,1-methylthiohexanol, 3-methylthiohexyl acetate, nerol, nerol acetate, trans-2,4-nonadienal, 2,4-nonadienol, 2,6-nonadienol, 2,4-nonadienol, nootkatone, δ-octalactone, γ-octalactone, 2-octanol, 3-octanol, 1,3-octenol, 1-acetic acid -octyl ester, 3-octyl acetate, palmitic acid, secondary aldehyde, phellandrene, acetylacetone, phenylethyl acetate, phenylethanol, phenylethyl isovalerate, piperonal, propionaldehyde, propyl butyrate, pulegone, pulegol, sweet orange aldehyde, thiothiazole, terpinene, terpineol, terpinolene, 8,3-thiomenthone, 4,4,2-methylthiopentanone, thymol, δ-undecalactone, γ-undecalactone, valencene, valeric acid, vanillin, acetoin, ethyl vanillin, ethyl vanillyl isobutyrate (= 3-ethoxy-4-isobutyryloxybenzaldehyde), 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its derivatives (preferably soy sauce ketone (= 2-ethyl-4-hydroxy-5-methyl- 3 (2H) -furanone), furanones (= 2-ethyl-5-methyl-4-hydroxy-3 (2H) -furanone and 5-ethyl-2-methyl-4-hydroxy-3 (2H) -furanone), maltol and maltol derivatives (preferably ethyl maltol), coumarin and coumarin derivatives, γ-lactones (preferably γ-undecalactone, γ-nonalactone, γ-decanolactone), δ-lactones (preferably 4-methyl δ-decanolactone, dihydropentylpyran, δ-decanolactone, tuberose lactone), methyl sorbate, divanillin, 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) furanone, 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, isopentyl acetate, ethyl butyrate, n-butyl butyrate, isopentyl butyrate, ethyl 3-methyl butyrate, ethyl hexanoate, allyl hexanoate, n-butyl hexanoate, ethyl octanoate, ethyl 3-methyl-3-phenylglycine, ethyl 2-trans-4-cis-decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-heptane En-1-aldehyde and phenylacetaldehyde, 2-methyl-3-(methylthio)furan, 2-methyl-3-furanthiol, di(2-methyl-3-furanyl) disulfide, furfurylthiol, methylthiopropionaldehyde, 2-acetyl-2-thiazoline, 3-mercapto-2-pentanone, 2,5-dimethyl-3-furanthiol, 2,4,5-trimethylthiazole, 2-acetylthiazole, 2,4-dimethyl-5-ethylthiazole, 2-acetyl-1-pyrroline, 2-methyl-3-ethyl 2-Ethyl-3,5-dimethylpyrazine, 2-Ethyl-3,6-dimethylpyrazine, 2,3-Diethyl-5-methylpyrazine, 3-Isopropyl-2-methoxypyrazine, 3-Isobutyl-2-methoxypyrazine, 2-Acetylpyrazine, 2-Amylpyridine, (E,E)-2,4-Decadienal, (E,E)-2,4-Nonadienal, (E)-2-Octenal, (E)-2-Nonenal, 2-Undecenal, 12-Methyltridecene aldehyde, 1-penten-3-one, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, guaiacol, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, cinnamaldehyde, cinnamyl alcohol, methyl salicylate, isopulegol and (not explicitly stated here) stereoisomers, enantiomers, positional isomers, diastereomers, cis / trans isomers or epimers of these substances.

[0109] Embodiment 4. A flavoring composition according to embodiment 1, 2 or 3, wherein the composition further comprises d) at least one compound or mixture of compounds having a sweet taste, preferably selected from the group consisting of:

[0110] Natural sweeteners, preferably naturally occurring sweeteners, include plant extracts, such as sweet carbohydrates (such as sucrose, trehalose, lactose, maltose, melezitose, melibiose, raffinose, palatinose, lactulose, D-fructose, D-glucose, D-galactose, l-rhamnose, D-sorbose, D-mannose, D-tagatose, D-arabinose, l-arabinose, D-ribose, D-glyceraldehyde, maltodextrin); sugar alcohols (such as erythritol, threitol, arabitol, ribitol, xylitol, sorbitol, mannitol, maltitol, isomalt, galactitol, lactitol); proteins (such as miraculin, pitaitin, monel); D-amino acids (such as D-phenylalanine, D-tryptophan) or extracts or fractions obtained from natural sources containing these amino acids and / or proteins, and physiologically acceptable salts of these amino acids and / or proteins, in particular their sodium, potassium, calcium or ammonium salts; neohesperidin dihydrochalcone, naringin dihydrochalcone, steviol glycosides, stevioside, steviolbioside, rebaudioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside M, rebaudioside N, rebaudioside X, dulcoside , Rubusoside, Rubusoside A, Rubusoside B, Rubusoside G, Rubusoside H, Rubusoside I, Rubusoside J, Baiyun Shensou 1, Baiyun Shensou 2, Cosmoside 1, Cosmoside 2, Cosmoside 3, Cosmoside 4, Abrus triterpenoid glycoside A, Abrus triterpenoid glycoside B, Abrus triterpenoid glycoside C, Abrus triterpenoid glycoside D, Cyclocabin A, Cyclocabin I, Osladin, Polyboside A, Silk Sweet 1, Silk Sweet 2, Silk Sweet 4, Pteridin A, Dihydroquercetin-3-acetate, Perilla, Tromos A15, Brazilian Licorice IV, Buttercabin, Cyclocabin, Sapindus sesquiterpenoid glycosides, Trans-anethole, Trans-cinnamaldehyde, Bryce, Brynos, sucrose saponin, sucrose saponin, gypenosaphin, hematoxylin, anthocyanin, chlorogenic acid, albizzia saponin, tromoside, ganchaos, mogrosides such as mogroside V, helan sweetener, monatin, glycyrrhizic acid and derivatives thereof, in particular glycyrrhizin, preferably glycyrrhizin ammonium salt; extracts or concentrated fractions of extracts, such as catanine or stevia or steviol glycosides extracts, in particular stevia, bergamot extracts, in particular momordica or Luo-Han-Guo, liquorice extracts, in particular glycyrrhiza glabra root extracts, raspberry extracts, in particular sweet tea extracts, sweet tongue grass extracts, mycetia balansae extracts, preferably containing balansin A and / or balansin B;

[0111] Synthetic sweeteners, preferably synthetic sweeteners, are preferably selected from the group consisting of magnum, sodium cyclamate or other physiologically acceptable salts of cyclamate, acesulfame K; neohesperidin dihydrochalcone, naringin dihydrochalcone, saccharin, saccharin sodium salt, aspartame, super aspartame, neotame, alitame, advantame, perilla, sucralose, lugduname, carrelame, suronate or suronate or a mixture thereof.

[0112] Embodiment 5. A formulation comprising the flavoring composition according to any one of embodiments 1 to 4, preferably wherein the content of the flavoring composition is 0.01 wt.-% to 10 wt.-%, preferably 0.1 wt.-% to 5 wt.-%, more preferably 0.1 wt.-% to 1 wt.-%, based on the total weight of the formulation.

[0113] Embodiment 6. The preparation according to embodiment 5, wherein the preparation is selected from the group consisting of preparations suitable for consumption, preferably foods, recreational preparations, beverages, semi-finished products and oral hygiene products.

[0114] Embodiment 7. The formulation according to embodiment 5 or 6, wherein the formulation further comprises one or more condiments selected from the group consisting of:

[0115] Fatty flavoring substances, in particular saturated fatty alcohols, such as ethanol, isopropanol, butanol, isopentanol, hexanol, 2-heptanol, octanol (1 / 2 / 3), decanol; unsaturated fatty alcohols, such as cis-2 pentenol, cis-3 hexenol, trans-2 hexenol, trans-3 hexenol, cis-2 octenol, 1-octen-3-ol, cis-6 nonen-1-ol, trans-2, cis-6 nonadienol; fatty aldehydes, such as saturated fatty aldehydes (e.g. acetaldehyde, propionaldehyde, butyraldehyde, isobutyraldehyde, valeraldehyde, isovaleraldehyde, hexanal, 3-methylhexanal, octanal, nonanal; or monounsaturated or polyunsaturated fatty aldehydes, such as 2-methylbut-2-enal, trans-2-hexenal, cis-3-hexenal, cis-4-hexenal, trans-2-octenal, trans-2-nonanal, cis- -6-nonenal, trans-2, cis-6-nonadienal, trans-2-decenal, trans-2, trans-decadienal; aliphatic ketones, for example saturated ketones (such as 2-butanone, 2-pentanone, 2-heptanone, 2-octanone, 2-methylheptan-3-one, 2-decanone, 2-undecanone); unsaturated ketones (such as 1-penten-3-one, 1-hexen-3-one, 5-methyl-3-hexenone, 3-hepten-2-one, 1-octen-3-one, 2-octen-4-one, 3-octen-2-one, 3-nonen-2-one); aliphatic diketones and aliphatic diketo alcohols, for example diacetyl, acetylmethyl carbinol, 2,3-hexanedione; fatty acids, such as straight-chain saturated acids, such as acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, heptanoic acid, octanoic acid, decanoic acid branched saturated acids such as 2-methylheptanoic acid, 4-ethyloctanoic acid; and unsaturated acids such as 2-butenoic acid, 2-pentenoic acid, 4-pentenoic acid, 2-methylpentenoic acid, trans-3-hexenoic acid, cis-3-hexenoic acid, 3-octenoic acid, linoleic acid); aliphatic esters such as saturated esters, for example methyl acetate, methyl butyrate, methyl 2-methylbutyrate, methyl caproate, ethyl acetate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, ethyl caproate, ethyl decanoate, isopropyl acetate, isobutyl acetate, isobutyl valerate, isoamyl acetate, isoamyl butyrate, isoamyl isovalerate, hexyl acetate, hexyl caproate, 3-octyl acetate and unsaturated esters such as methyl 2-hexenoate, allyl caproate, cis-3-hexenyl acetate , cis-3-hexenyl butyrate; aliphatic thiols and dithiols (e.g., propanethiol, allyl mercaptan, 1-methoxy-3-methylbutane-3-thiol, dimethyl sulfide, dimethyl trisulfide, dipropyl sulfide, diallyl trisulfide; other aliphatic sulfur compounds such as 2-mercapto-3-butanol, methylthiopropionaldehyde, 3-mercapto-pentanone, 4-methoxy-2-methyl-2-mercaptobutanone, methyl thiobutyrate, methyl thiobutyrate, methyl 3-methylthiopropionate; aliphatic nitrogen compounds such as butylamine, trimethylamine, allyl isothiocyanate, isopropyl isothiocyanate; alicyclic compounds such as alicyclic ketones, for example, cis-jasmone, isophorone, 4-oxoisophorone; alicyclic esters such as methyl jasmonate, methyl dihydrojasmonate;Terpenes, such as terpene alcohols, such as linalool, citronellol, geraniol, nerol, α-terpineol, menthol, 8-p-menthene-1,2-diol, fenchyl alcohol, borneol, nerolidol, dehydrolinalool; terpene aldehydes, such as geranyl aldehyde, neral, citronellal, β-neral; terpene ketones, such as α-ionone, (D)-carvone, (L)-carvone, nootkatone, piperitone, menthone, α-damascenone, β-damascenone, damascenone; terpene esters, such as linalyl acetate, geranyl acetate, citronellyl acetate, carvyl acetate, fenchyl acetate; terpene sulfur compounds, 4-menth-8-thiol-3-one, thiogeraniol, p-menth-1-ene-8-thiol, thiol-p-menth-3-one; terpene hydrocarbons , such as D-limonene, L-limonene, α-pinene, β-pinene, ocimene, α-terpinene, γ-terpinene, β-bisabolene, valencene; terpene oxides, such as 1,8-cineole, rose oxide, mentholide, menthofuran; aromatic compounds, for example, aromatic alcohols, such as benzyl alcohol, cinnamyl alcohol, 2-phenyl alcohol; aromatic aldehydes, such as benzaldehyde, cinnamaldehyde, 5-methyl-2-phenylhexenal, salicylaldehyde, 4-hydroxybenzaldehyde, cyclamen aldehyde, 2-phenyl-2-butenal; aromatic acids, such as 2-phenylacetic acid, cinnamic acid; aromatic esters, such as benzyl acetate, benzyl salicylate, anisyl acetate, benzyl acetate, methyl benzoate, methyl salicylate, methyl cinnamate; aromatic phenols, such as phenol, o-cresol, p-cresol, 2,3 -dimethylphenyl, 2-ethylphenol, 2,3,5-trimethylphenol, 4-vinylphenol, guaiacol, 4-vinylguaiacol, eugenol, thymol, carvacrol; aromatic sulfur compounds such as thiophenol, diphenyl disulfide; aromatic nitrogen compounds such as methyl anthranilate, methyl N-methyl anthranilate; aromatic ethers such as vanillin, ethyl vanillin, anisol; aromatic oxides such as piperonal, diphenyl ether; aromatic lactones such as coumarin, dihydrocoumarin; heterocyclic compounds such as heterocyclic lactones, for example, γ-butyrolactone, γ-nonalactone, γ-decalactone, δ-decalactone, jasmine lactone, δ-dodecalactone, hibiscus lactone; heterocyclic furans such as furfuryl alcohol, furfural, 2-acetylfuran, tea snail alkane, 2-methyltetrahydrofuran-3-one, furfurylthiol, 2-methyl 3-furanthiol, 2-methyl 3-tetrahydrofuranthiol, difurfuryl sulfide, difurfuryl disulfide; heterocyclic pyrans such as maltol, ethyl maltol, rose oxide, maltol isobutyrate; heterocyclic pyrroles such as indole, 2-acetylpyrrole, pyrrolidine; heterocyclic pyrroles such as 2-methylpyrazine, 2,3-dimethylpyrazine, 2-methyl 3-ethylpyrazine, trimethylpyrazine, 2-acetylpyrazine, 2-methoxy 3-methylpyrazine, 2-methoxy 3-ethylpyrazine, 2-methoxy 3-isobutylpyrazine, 2-ethyl 3-methylthiopyrazine; heterocyclic thiazoles such as thiazole, 2-methylthiazole, 4-methyl 5-vinylthiazole, 2-isobutylthiazole, 2-acetylthiazole,;

[0116] Flavoring raw materials and flavoring preparations, for example, essential oils, extracts, absolutes, extracts or tinctures from raw materials such as citrus (e.g. lemon, lime, mandarin, bergamot, grapefruit, bitter orange, peel or essential oil); herbs (dill, parsley, cumin, rosemary, sage, clary sage, basil, tarragon, thyme, oregano, savory, hyssop, allspice, mace, nutmeg, clove leaves, clove buds, coriander, cinnamon leaves, cinnamon bark, cassia bark, cardamom, ginger, galangal, turmeric, coriander seeds, coriander leaves, fenugreek, juniper berries, wormwood, bay leaves, eucalyptus, white pepper, green pepper, white pepper, carrot seeds, celery, angelica leaves, fumitory, onion, leek, garlic, mustard, horseradish, chili pepper, red pepper, cumin, thyme, cumin ... Chili, seaweed, valerian oil, fir, spearmint, mint, sedge, buchu leaves, black currant buds, fennel, star anise, wax apple, long pepper, davana, sweet calamus root, mimosa, acacia, purple orchid leaves, camphor leaves, jasmine, ylang-ylang, cananga, osmanthus, angelica, clary sage, okra seeds, humulus flowers, chamomile, lavender, rose, geranium, lemongrass, palmarosa oil, mountain pepper, lemongrass, marigold, neroli, orange leaf, mate, conake oil, coffee, kola nut, cocoa, green tea, black tea, white tea, gentian root, tolu balsam oil, benzoin resin, Peru balsam, West Indian bittersweet tree, white rosin, vetiver, labdanum, patchouli, sandalwood, cedar, guaiac wood, oak, horsetail bark (massoi bark), vanilla pods, tonka beans, and their concentrates,

[0117] Concentrated juices, such as orange juice, lemon juice, strawberry juice, cherry juice, or passion fruit juice concentrates, aqueous phases and regrinds from raw materials such as citrus (lemon, lime, orange, mandarin, grapefruit), apple, pear, papaya, loquat, red berries (raspberry, strawberry, blueberry, blackberry, amelanchier, rose hip, cranberry, plum, prune, red currant and black currant), yellow fruits (peach, apricot, nectarine, banana, etc.), tropical fruits (mango, passion fruit, pineapple, lychee, etc.), vegetables (e.g. cucumber, tomato) and spices (e.g. ginger),

[0118] Acetophenone, allyl hexanoate, α-ionone, β-ionone, anisaldehyde, anisyl acetate, anisyl formate, benzaldehyde, benzothiazole, benzyl acetate, benzyl alcohol, benzyl benzoate, β-ionone, butyl butyrate, butyl hexanoate, butenylphthalide, carvone, camphene, caryophyllene, eucalyptol, cinnamyl acetate, citral, citronellol, citronellal, citronellyl acetate, cyclohexyl acetate, cymene, damascenone, decalactone, dihydrocoumarin, o-methylamino methyl benzoate, lauryl lactone, ethoxyethyl acetate, ethyl butyric acid, ethyl butyrate, ethyl decanoate, ethyl hexanoate, ethyl crotonate, ethyl furanone, ethyl guaiacol, ethyl isobutyrate, ethyl isovalerate, ethyl lactate, ethyl methyl butyrate, ethyl propionate, eucalyptol, eugenol, ethyl heptanoate, 4-(p-hydroxyphenyl)-2-butanone, γ-decanoyl lactone, geraniol, geranyl acetate, geranyl acetate, naringenaldehyde, dihydrojasmonic acid matrix (e.g. ), piperonal, 2-heptanone, 3-heptanone, 4-heptanone, trans-2-heptenal, cis-4-heptenal, trans-2-hexenal, cis-3-hexenol, trans-2-hexenoic acid, trans-3-hexenoic acid, cis-2-hexenyl acetate, cis-3-hexenyl acetate, cis-3-hexenyl hexanoate, trans-2-hexenyl hexanoate, cis-3-hexenyl formate, cis-2-hexyl acetate, cis-3-hexyl acetate, trans-2-hexyl acetate, cis-3-hexyl formate, p-hydroxybenzyl acetone, isopentanol, isopentanyl isovalerate, isobutyl butyrate, isobutylaldehyde, isoeugenol methyl ether, isopropyl methylthiazole, lauric acid, levulinic acid, linalool, linalool oxide, linalyl acetate, thin Furfuryl alcohol, menthyl furan, methyl o-aminobenzoate, methyl butanol, methyl butyric acid, 2-methyl butyl acetate, methyl caproate, methyl cinnamate, 5-methyl furfural, 3,2,2-methylcyclopentenone, 6,5,2-methylheptanone, methyl dihydrojasmonate, methyl jasmonate, 2-methyl methyl butyrate, 2-methyl-2-pentenoic acid, methyl thiobutyrate, 3,1-methylthiohexanol, 3-methylthiohexyl acetate, nerol, nerol acetate, trans, trans-2,4-nonadienal, 2,4-nonadienol, 2,6-nonadienol, 2,4-nonadienol, nootkatone, δ-octalactone, γ-octalactone, 2-octanol, 3-octanol, 1,3-octenol, 1-acetic acid -octyl ester, 3-octyl acetate, palmitic acid, secondary aldehyde, phellandrene, acetylacetone, phenylethyl acetate, phenylethanol, phenylethyl isovalerate, piperonal, propionaldehyde, propyl butyrate, pulegone, pulegol, sweet orange aldehyde, thiothiazole, terpinene, terpineol, terpinolene, 8,3-thiomenthone, 4,4,2-methylthiopentanone, thymol, δ-undecalactone, γ-undecalactone, valencene, valeric acid, vanillin, acetoin, ethyl vanillin, ethyl vanillyl isobutyrate (= 3-ethoxy-4-isobutyryloxybenzaldehyde), 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its derivatives (preferably soy sauce ketone (= 2-ethyl-4-hydroxy-5-methyl- 3 (2H) -furanone), furanones (= 2-ethyl-5-methyl-4-hydroxy-3 (2H) -furanone and 5-ethyl-2-methyl-4-hydroxy-3 (2H) -furanone), maltol and maltol derivatives (preferably ethyl maltol), coumarin and coumarin derivatives, γ-lactones (preferably γ-undecalactone, γ-nonalactone, γ-decanolactone), δ-lactones (preferably 4-methyl δ-decanolactone, dihydropentylpyran, δ-decanolactone, tuberose lactone), methyl sorbate, divanillin, 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) furanone, 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, isopentyl acetate, ethyl butyrate, n-butyl butyrate, isopentyl butyrate, ethyl 3-methyl butyrate, ethyl hexanoate, allyl hexanoate, n-butyl hexanoate, ethyl octanoate, ethyl 3-methyl-3-phenylglycine, ethyl 2-trans-4-cis-decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-heptane En-1-aldehyde and phenylacetaldehyde, 2-methyl-3-(methylthio)furan, 2-methyl-3-furanthiol, di(2-methyl-3-furanyl) disulfide, furfurylthiol, methylthiopropionaldehyde, 2-acetyl-2-thiazoline, 3-mercapto-2-pentanone, 2,5-dimethyl-3-furanthiol, 2,4,5-trimethylthiazole, 2-acetylthiazole, 2,4-dimethyl-5-ethylthiazole, 2-acetyl-1-pyrroline, 2-methyl-3-ethyl 2-Ethyl-3,5-dimethylpyrazine, 2-Ethyl-3,6-dimethylpyrazine, 2,3-Diethyl-5-methylpyrazine, 3-Isopropyl-2-methoxypyrazine, 3-Isobutyl-2-methoxypyrazine, 2-Acetylpyrazine, 2-Amylpyridine, (E,E)-2,4-Decadienal, (E,E)-2,4-Nonadienal, (E)-2-Octenal, (E)-2-Nonenal, 2-Undecenal, 12-Methyltridecene aldehyde, 1-penten-3-one, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, guaiacol, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, cinnamaldehyde, cinnamyl alcohol, methyl salicylate, isopulegol and (not explicitly stated here) stereoisomers, enantiomers, positional isomers, diastereomers, cis / trans isomers or epimers of these substances.

[0119] Embodiment 8. The formulation according to any one of embodiments 5 to 7, wherein the formulation additionally comprises at least one compound or mixture of compounds having a sweet taste, preferably selected from the group consisting of:

[0120] Natural sweeteners, preferably naturally occurring sweeteners, include plant extracts, such as sweet carbohydrates (such as sucrose, trehalose, lactose, maltose, melezitose, melibiose, raffinose, palatinose, lactulose, D-fructose, D-glucose, D-galactose, l-rhamnose, D-sorbose, D-mannose, D-tagatose, D-arabinose, l-arabinose, D-ribose, D-glyceraldehyde, maltodextrin); sugar alcohols (such as erythritol, threitol, arabitol, ribitol, xylitol, sorbitol, mannitol, maltitol, isomalt, galactitol, lactitol); proteins (such as miraculin, pitaitin, monel); D-amino acids (such as D-phenylalanine, D-tryptophan) or extracts or fractions obtained from natural sources containing these amino acids and / or proteins, and physiologically acceptable salts of these amino acids and / or proteins, in particular their sodium, potassium, calcium or ammonium salts; neohesperidin dihydrochalcone, naringin dihydrochalcone, steviol glycosides, stevioside, steviolbioside, rebaudioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside M, rebaudioside N, rebaudioside X, dulcoside , Rubusoside, Rubusoside A, Rubusoside B, Rubusoside G, Rubusoside H, Rubusoside I, Rubusoside J, Baiyun Shensou 1, Baiyun Shensou 2, Cosmoside 1, Cosmoside 2, Cosmoside 3, Cosmoside 4, Abrus triterpenoid glycoside A, Abrus triterpenoid glycoside B, Abrus triterpenoid glycoside C, Abrus triterpenoid glycoside D, Cyclocabin A, Cyclocabin I, Osladin, Polyboside A, Silk Sweet 1, Silk Sweet 2, Silk Sweet 4, Pteridin A, Dihydroquercetin-3-acetate, Perilla, Tromos A15, Brazilian Licorice IV, Buttercabin, Cyclocabin, Sapindus sesquiterpenoid glycosides, Trans-anethole, Trans-cinnamaldehyde, Bryce, Brynos, sucrose saponin, sucrose saponin, gypenosaphin, hematoxylin, anthocyanin, chlorogenic acid, albizzia saponin, tromoside, ganchaos, mogrosides such as mogroside V, helan sweetener, monatin, glycyrrhizic acid and derivatives thereof, in particular glycyrrhizin, preferably glycyrrhizin ammonium salt; extracts or concentrated fractions of extracts, such as catanine or stevia or steviol glycosides extracts, in particular stevia, bergamot extracts, in particular momordica or Luo-Han-Guo, liquorice extracts, in particular glycyrrhiza glabra root extracts, raspberry extracts, in particular sweet tea extracts, sweet tongue grass extracts, mycetia balansae extracts, preferably containing balansin A and / or balansin B;

[0121] Synthetic sweeteners, preferably synthetic sweeteners, are preferably selected from the group consisting of magnum, sodium cyclamate or other physiologically acceptable salts of cyclamate, acesulfame K; neohesperidin dihydrochalcone, naringin dihydrochalcone, saccharin, saccharin sodium salt, aspartame, super aspartame, neotame, alitame, advantame, perilla, sucralose, lugduname, carrelame, suronate or suronate or a mixture thereof.

[0122] Embodiment 9. A use of a flavoring composition according to any one of embodiments 1 to 4 for improving at least one taste characteristic in / of a formulation,

[0123] Preferably, based on the total weight of the preparation,

[0124] The content of hesperidin is 0.1 ppm to 20 ppm, preferably 0.5 ppm to 15 ppm, more preferably 1 ppm to 10 ppm, and

[0125] The content of hesperetin dihydrochalcone is 1 ppm to 30 ppm, preferably 2.5 ppm to 20 ppm, more preferably 6 ppm to 15 ppm.

[0126] Embodiment 10. The use according to embodiment 9, wherein the at least one taste characteristic is selected from the group consisting of richness, body, authenticity, impact, mouthfeel, sweetness and juiciness.

[0127] Embodiment 11. A method for improving at least one taste characteristic in and / or of a formulation, the method comprising or consisting of the following steps:

[0128] a) providing at least one preparation, which is preferably selected from the group consisting of preparations suitable for consumption, preferably foods, preparations for recreation, beverages, semi-finished products and oral hygiene products;

[0129] b) providing a flavoring composition as described in any one of embodiments 1 to 4;

[0130] c) contacting and mixing the preparation provided in step a) and the seasoning composition provided in step b); and

[0131] d) obtaining a preparation as defined in any one of embodiments 5 to 8.

[0132] Embodiment 12. The method according to embodiment 11, wherein the content of the flavoring composition provided in step b) is 0.01 wt.-% to 10 wt.-%, preferably 0.1 wt.-% to 5 wt.-%, more preferably 0.1 wt.-% to 1 wt.-%, based on the total weight of the preparation.

Claims

1. A flavoring composition, comprising: a) Hesperidin; and b) hesperidin dihydrochalcone, The weight ratio of hesperetin to hesperetin dihydrochalcone contained therein is 1:1 to 1:6; and c) optionally at least one additional condiment, Wherein, based on the total weight of the composition, the content of hesperetin is 0.01 wt.-% to 20 wt.-%, and the content of hesperetin dihydrochalcone is 0.01 wt.-% to 20 wt.-%.

2. The flavoring composition according to claim 1, wherein the composition additionally comprises at least one additional flavoring c) selected from the group consisting of: Fatty flavoring substances, in particular saturated fatty alcohols, such as ethanol, isopropanol, butanol, isopentanol, hexanol, 2-heptanol, octanol (1 / 2 / 3), decanol; unsaturated fatty alcohols, such as cis-2 pentenol, cis-3 hexenol, trans-2 hexenol, trans-3 hexenol, cis-2 octenol, 1-octen-3-ol, cis-6 nonen-1-ol, trans-2, cis-6 nonadienol; fatty aldehydes, such as saturated fatty aldehydes (e.g. acetaldehyde, propionaldehyde, butyraldehyde, isobutyraldehyde, valeraldehyde, isovaleraldehyde, hexanal, 3-methylhexanal, octanal, nonanal; or monounsaturated or polyunsaturated fatty aldehydes, such as 2-methylbut-2-enal, trans-2-hexenal, cis-3-hexenal, cis-4-hexenal, trans-2-octenal, trans-2-nonanal, cis- -6-nonenal, trans-2, cis-6-nonadienal, trans-2-decenal, trans-2, trans-decadienal; aliphatic ketones, for example saturated ketones (such as 2-butanone, 2-pentanone, 2-heptanone, 2-octanone, 2-methylheptan-3-one, 2-decanone, 2-undecanone); unsaturated ketones (such as 1-penten-3-one, 1-hexen-3-one, 5-methyl-3-hexenone, 3-hepten-2-one, 1-octen-3-one, 2-octen-4-one, 3-octen-2-one, 3-nonen-2-one); aliphatic diketones and aliphatic diketo alcohols, for example diacetyl, acetylmethyl carbinol, 2,3-hexanedione; fatty acids, such as straight-chain saturated acids, such as acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, heptanoic acid, octanoic acid, decanoic acid branched saturated acids such as 2-methylheptanoic acid, 4-ethyloctanoic acid; and unsaturated acids such as 2-butenoic acid, 2-pentenoic acid, 4-pentenoic acid, 2-methylpentenoic acid, trans-3-hexenoic acid, cis-3-hexenoic acid, 3-octenoic acid, linoleic acid); aliphatic esters such as saturated esters, for example methyl acetate, methyl butyrate, methyl 2-methylbutyrate, methyl caproate, ethyl acetate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, ethyl caproate, ethyl decanoate, isopropyl acetate, isobutyl acetate, isobutyl valerate, isoamyl acetate, isoamyl butyrate, isoamyl isovalerate, hexyl acetate, hexyl caproate, 3-octyl acetate and unsaturated esters such as methyl 2-hexenoate, allyl caproate, cis-3-hexenyl acetate , cis-3-hexenyl butyrate; aliphatic thiols and dithiols (e.g., propanethiol, allyl mercaptan, 1-methoxy-3-methylbutane-3-thiol, dimethyl sulfide, dimethyl trisulfide, dipropyl sulfide, diallyl trisulfide; other aliphatic sulfur compounds such as 2-mercapto-3-butanol, methylthiopropionaldehyde, 3-mercapto-pentanone, 4-methoxy-2-methyl-2-mercaptobutanone, methyl thiobutyrate, methyl thiobutyrate, methyl 3-methylthiopropionate; aliphatic nitrogen compounds such as butylamine, trimethylamine, allyl isothiocyanate, isopropyl isothiocyanate; alicyclic compounds such as alicyclic ketones, for example, cis-jasmone, isophorone, 4-oxoisophorone; alicyclic esters such as methyl jasmonate, methyl dihydrojasmonate;Terpenes, for example terpene alcohols such as linalool, citronellol, geraniol, nerol, α-terpineol, menthol, 8-p-menthene-1,2-diol, fenchyl alcohol, borneol, nerolidol, dehydrolinalool; terpene aldehydes such as geranyl aldehyde, neral, citronellal, β-neral; terpene ketones such as α-ionone, (D)-carvone, (L)-carvone, nootkatone, piperitone, menthone, α-damascenone, β-damascenone, damascenone; terpene esters such as linalyl acetate, geranyl acetate, citronellyl acetate, carvyl acetate, fenchyl acetate; terpene sulfur compounds, 4-menth-8-thiol-3-one, thiogeraniol, p-menth-1-ene-8-thiol, thiol-p-menth-3-one; terpene hydrocarbons , such as D-limonene, L-limonene, α-pinene, β-pinene, ocimene, α-terpinene, γ-terpinene, β-bisabolene, valencene; terpene oxides, such as 1,8-cineole, rose oxide, mentholide, menthofuran; aromatic compounds, for example, aromatic alcohols, such as benzyl alcohol, cinnamyl alcohol, 2-phenyl alcohol; aromatic aldehydes, such as benzaldehyde, cinnamaldehyde, 5-methyl-2-phenylhexenal, salicylaldehyde, 4-hydroxybenzaldehyde, cyclamen aldehyde, 2-phenyl-2-butenal; aromatic acids, such as 2-phenylacetic acid, cinnamic acid; aromatic esters, such as benzyl acetate, benzyl salicylate, anisyl acetate, benzyl acetate, methyl benzoate, methyl salicylate, methyl cinnamate; aromatic phenols, such as phenol, o-cresol, p-cresol, 2,3 -dimethylphenyl, 2-ethylphenol, 2,3,5-trimethylphenol, 4-vinylphenol, guaiacol, 4-vinylguaiacol, eugenol, thymol, carvacrol; aromatic sulfur compounds such as thiophenol, diphenyl disulfide; aromatic nitrogen compounds such as methyl anthranilate, methyl N-methyl anthranilate; aromatic ethers such as vanillin, ethyl vanillin, anisol; aromatic oxides such as piperonal, diphenyl ether; aromatic lactones such as coumarin, dihydrocoumarin; heterocyclic compounds such as heterocyclic lactones, for example, γ-butyrolactone, γ-nonalactone, γ-decalactone, δ-decalactone, jasmine lactone, δ-dodecalactone, hibiscus lactone; heterocyclic furans such as furfuryl alcohol, furfural, 2-acetylfuran, tea snail alkane, 2-methyltetrahydrofuran-3-one, furfurylthiol, 2-methyl 3-furanthiol, 2-methyl 3-tetrahydrofuranthiol, difurfuryl sulfide, difurfuryl disulfide; heterocyclic pyrans such as maltol, ethyl maltol, rose oxide, maltol isobutyrate; heterocyclic pyrroles such as indole, 2-acetylpyrrole, pyrrolidine; heterocyclic pyrroles such as 2-methylpyrazine, 2,3-dimethylpyrazine, 2-methyl 3-ethylpyrazine, trimethylpyrazine, 2-acetylpyrazine, 2-methoxy 3-methylpyrazine, 2-methoxy 3-ethylpyrazine, 2-methoxy 3-isobutylpyrazine, 2-ethyl 3-methylthiopyrazine; heterocyclic thiazoles such as thiazole, 2-methylthiazole, 4-methyl 5-vinylthiazole, 2-isobutylthiazole, 2-acetylthiazole,; Flavoring raw materials and flavoring preparations, for example, essential oils, extracts, absolutes, extracts or tinctures from raw materials such as citrus (such as lemon, lime, mandarin, bergamot, grapefruit, bitter orange, peel or essential oil); herbs (dill, parsley, cumin, rosemary, sage, clary sage, basil, tarragon, thyme, oregano, savory, hyssop, allspice, mace, nutmeg, clove leaves, clove buds, coriander, cinnamon leaves, cinnamon bark, cassia bark, cardamom, ginger, galangal, turmeric, coriander seeds, coriander leaves, fenugreek, juniper berries, wormwood, bay leaves, eucalyptus, white pepper, green pepper, white pepper, carrot seeds, celery, angelica leaves, fumitory, onion, leek, garlic, mustard, horseradish, chili pepper, red pepper, Chili, seaweed, valerian oil, fir, spearmint, mint, sedge, buchu leaves, black currant buds, fennel, star anise, wax apple, long pepper, davana, sweet calamus root, mimosa, acacia, purple orchid leaves, camphor leaves, jasmine, ylang-ylang, cananga, osmanthus, angelica, clary sage, okra seeds, humulus flowers, chamomile, lavender, rose, geranium, lemongrass, palmarosa oil, mountain pepper, lemongrass, marigold, neroli, orange leaf, mate, conake oil, coffee, kola nut, cocoa, green tea, black tea, white tea, gentian root, tolu balsam oil, benzoin resin, Peru balsam, West Indian bittersweet tree, white rosin, vetiver, labdanum, patchouli, sandalwood, cedar, guaiac wood, oak, horsetail bark (massoi bark), vanilla pods, tonka beans, and their concentrates, Concentrated juices, such as orange juice, lemon juice, strawberry juice, cherry juice, or passion fruit juice concentrates, aqueous phases and regrinds from raw materials such as citrus (lemon, lime, orange, mandarin, grapefruit), apple, pear, papaya, loquat, red berries (raspberry, strawberry, blueberry, blackberry, amelanchier, rose hip, cranberry, plum, prune, red currant and black currant), yellow fruits (peach, apricot, nectarine, banana, etc.), tropical fruits (mango, passion fruit, pineapple, lychee, etc.), vegetables (e.g. cucumber, tomato) and spices (e.g. ginger), Acetophenone, allyl hexanoate, α-ionone, β-ionone, anisaldehyde, anisyl acetate, anisyl formate, benzaldehyde, benzothiazole, benzyl acetate, benzyl alcohol, benzyl benzoate, β-ionone, butyl butyrate, butyl hexanoate, butenylphthalide, carvone, camphene, caryophyllene, eucalyptol, cinnamyl acetate, citral, citronellol, citronellal, citronellyl acetate, cyclohexyl acetate, cymene, damascenone, decalactone, dihydrocoumarin, o-methylamino methyl benzoate, lauryl lactone, ethoxyethyl acetate, ethyl butyric acid, ethyl butyrate, ethyl decanoate, ethyl hexanoate, ethyl crotonate, ethyl furanone, ethyl guaiacol, ethyl isobutyrate, ethyl isovalerate, ethyl lactate, ethyl methyl butyrate, ethyl propionate, eucalyptol, eugenol, ethyl heptanoate, 4-(p-hydroxyphenyl)-2-butanone, γ-decanoyl lactone, geraniol, geranyl acetate, geranyl acetate, naringenaldehyde, dihydrojasmonic acid matrix (e.g. ), piperonal, 2-heptanone, 3-heptanone, 4-heptanone, trans-2-heptenal, cis-4-heptenal, trans-2-hexenal, cis-3-hexenol, trans-2-hexenoic acid, trans-3-hexenoic acid, cis-2-hexenyl acetate, cis-3-hexenyl acetate, cis-3-hexenyl hexanoate, trans-2-hexenyl hexanoate, cis-3-hexenyl formate, cis-2-hexyl acetate, cis-3-hexyl acetate, trans-2-hexyl acetate, cis-3-hexyl formate, p-hydroxybenzyl acetone, isopentanol, isopentanyl isovalerate, isobutyl butyrate, isobutylaldehyde, isoeugenol methyl ether, isopropyl methylthiazole, lauric acid, levulinic acid, linalool, linalool oxide, linalyl acetate, thin Furfuryl alcohol, menthyl furan, methyl o-aminobenzoate, methyl butanol, methyl butyric acid, 2-methyl butyl acetate, methyl caproate, methyl cinnamate, 5-methyl furfural, 3,2,2-methylcyclopentenone, 6,5,2-methylheptanone, methyl dihydrojasmonate, methyl jasmonate, 2-methyl methyl butyrate, 2-methyl-2-pentenoic acid, methyl thiobutyrate, 3,1-methylthiohexanol, 3-methylthiohexyl acetate, nerol, nerol acetate, trans-2,4-nonadienal, 2,4-nonadienol, 2,6-nonadienol, 2,4-nonadienol, nootkatone, δ-octalactone, γ-octalactone, 2-octanol, 3-octanol, 1,3-octenol, 1-acetic acid -octyl ester, 3-octyl acetate, palmitic acid, secondary aldehyde, phellandrene, acetylacetone, phenylethyl acetate, phenylethanol, phenylethyl isovalerate, piperonal, propionaldehyde, propyl butyrate, pulegone, pulegol, sweet orange aldehyde, thiothiazole, terpinene, terpineol, terpinolene, 8,3-thiomenthone, 4,4,2-methylthiopentanone, thymol, δ-undecalactone, γ-undecalactone, valencene, valeric acid, vanillin, acetoin, ethyl vanillin, ethyl vanillyl isobutyrate (= 3-ethoxy-4-isobutyryloxybenzaldehyde), 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its derivatives (preferably soy sauce ketone (= 2-ethyl-4-hydroxy-5-methyl- 3 (2H) -furanone), furanones (= 2-ethyl-5-methyl-4-hydroxy-3 (2H) -furanone and 5-ethyl-2-methyl-4-hydroxy-3 (2H) -furanone), maltol and maltol derivatives (preferably ethyl maltol), coumarin and coumarin derivatives, γ-lactones (preferably γ-undecalactone, γ-nonalactone, γ-decanolactone), δ-lactones (preferably 4-methyl δ-decanolactone, dihydropentylpyran, δ-decanolactone, tuberose lactone), methyl sorbate, divanillin, 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) furanone, 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, isopentyl acetate, ethyl butyrate, n-butyl butyrate, isopentyl butyrate, ethyl 3-methyl butyrate, ethyl hexanoate, allyl hexanoate, n-butyl hexanoate, ethyl octanoate, ethyl 3-methyl-3-phenylglycine, ethyl 2-trans-4-cis-decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-heptane En-1-aldehyde and phenylacetaldehyde, 2-methyl-3-(methylthio)furan, 2-methyl-3-furanthiol, di(2-methyl-3-furanyl) disulfide, furfurylthiol, methylthiopropionaldehyde, 2-acetyl-2-thiazoline, 3-mercapto-2-pentanone, 2,5-dimethyl-3-furanthiol, 2,4,5-trimethylthiazole, 2-acetylthiazole, 2,4-dimethyl-5-ethylthiazole, 2-acetyl-1-pyrroline, 2-methyl-3-ethyl 2-Ethyl-3,5-dimethylpyrazine, 2-Ethyl-3,6-dimethylpyrazine, 2,3-Diethyl-5-methylpyrazine, 3-Isopropyl-2-methoxypyrazine, 3-Isobutyl-2-methoxypyrazine, 2-Acetylpyrazine, 2-Amylpyridine, (E,E)-2,4-Decadienal, (E,E)-2,4-Nonadienal, (E)-2-Octenal, (E)-2-Nonenal, 2-Undecenal, 12-Methyltridecene aldehyde, 1-penten-3-one, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, guaiacol, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, cinnamaldehyde, cinnamyl alcohol, methyl salicylate, isopulegol and (not explicitly stated here) stereoisomers, enantiomers, positional isomers, diastereomers, cis / trans isomers or epimers of these substances.

3. The flavoring composition according to claim 1 or 2, wherein the composition further comprises d) at least one compound or compound mixture having a sweet taste, preferably selected from the group consisting of: Natural sweeteners, preferably naturally occurring sweeteners, include plant extracts, such as sweet carbohydrates (such as sucrose, trehalose, lactose, maltose, melezitose, melibiose, raffinose, palatinose, lactulose, D-fructose, D-glucose, D-galactose, l-rhamnose, D-sorbose, D-mannose, D-tagatose, D-arabinose, l-arabinose, D-ribose, D-glyceraldehyde, maltodextrin); sugar alcohols (such as erythritol, threitol, arabitol, ribitol, xylitol, sorbitol, mannitol, maltitol, isomalt, galactitol, lactitol); proteins (such as miraculin, pitaitin, monel); D-amino acids (such as D-phenylalanine, D-tryptophan) or extracts or fractions obtained from natural sources containing these amino acids and / or proteins, and physiologically acceptable salts of these amino acids and / or proteins, in particular their sodium, potassium, calcium or ammonium salts; neohesperidin dihydrochalcone, naringin dihydrochalcone, steviol glycosides, stevioside, steviolbioside, rebaudioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside M, rebaudioside N, rebaudioside X, dulcoside , Rubusoside, Rubusoside A, Rubusoside B, Rubusoside G, Rubusoside H, Rubusoside I, Rubusoside J, Baiyun Shensou 1, Baiyun Shensou 2, Cosmoside 1, Cosmoside 2, Cosmoside 3, Cosmoside 4, Abrus triterpenoid glycoside A, Abrus triterpenoid glycoside B, Abrus triterpenoid glycoside C, Abrus triterpenoid glycoside D, Cyclocabin A, Cyclocabin I, Osladin, Polyboside A, Silk Sweet 1, Silk Sweet 2, Silk Sweet 4, Pteridin A, Dihydroquercetin-3-acetate, Perilla, Tromos A15, Brazilian Licorice IV, Buttercabin, Cyclocabin, Sapindus sesquiterpenoid glycosides, Trans-anethole, Trans-cinnamaldehyde, Bryce, Brynos, sucrose saponin, sucrose saponin, gypenosaphin, hematoxylin, anthocyanin, chlorogenic acid, albizzia saponin, tromoside, ganchaos, mogrosides such as mogroside V, helan sweetener, monatin, glycyrrhizic acid and derivatives thereof, in particular glycyrrhizin, preferably glycyrrhizin ammonium salt; extracts or concentrated fractions of extracts, such as catanine or stevia or steviol glycosides extracts, in particular stevia, bergamot extracts, in particular momordica or Luo-Han-Guo, liquorice extracts, in particular glycyrrhiza glabra root extracts, raspberry extracts, in particular sweet tea extracts, sweet tongue grass extracts, mycetia balansae extracts, preferably containing balansin A and / or balansin B; Synthetic sweeteners, preferably synthetic sweeteners, are preferably selected from the group consisting of magnum, sodium cyclamate or other physiologically acceptable salts of cyclamate, acesulfame K; neohesperidin dihydrochalcone, naringin dihydrochalcone, saccharin, saccharin sodium salt, aspartame, super aspartame, neotame, alitame, advantame, perilla, sucralose, lugduname, carrelame, suronate or suronate or a mixture thereof.

4. A preparation comprising the flavoring composition according to any one of claims 1 to 3, preferably, wherein the content of the flavoring composition is 0.01 wt.-% to 10 wt.-%, preferably 0.1 wt.-% to 5 wt.-%, more preferably 0.1 wt.-% to 1 wt.-%, based on the total weight of the preparation.

5. Preparation according to claim 4, wherein the preparation is selected from the group consisting of preparations suitable for consumption, preferably foods, recreational preparations, beverages, semi-finished products and oral hygiene products.

6. The formulation according to claim 4 or 5, wherein the formulation further comprises one or more condiments selected from the group consisting of: Fatty flavoring substances, in particular saturated fatty alcohols, such as ethanol, isopropanol, butanol, isopentanol, hexanol, 2-heptanol, octanol (1 / 2 / 3), decanol; unsaturated fatty alcohols, such as cis-2 pentenol, cis-3 hexenol, trans-2 hexenol, trans-3 hexenol, cis-2 octenol, 1-octen-3-ol, cis-6 nonen-1-ol, trans-2, cis-6 nonadienol; fatty aldehydes, such as saturated fatty aldehydes (e.g. acetaldehyde, propionaldehyde, butyraldehyde, isobutyraldehyde, valeraldehyde, isovaleraldehyde, hexanal, 3-methylhexanal, octanal, nonanal; or monounsaturated or polyunsaturated fatty aldehydes, such as 2-methylbut-2-enal, trans-2-hexenal, cis-3-hexenal, cis-4-hexenal, trans-2-octenal, trans-2-nonanal, cis- -6-nonenal, trans-2, cis-6-nonadienal, trans-2-decenal, trans-2, trans-decadienal; aliphatic ketones, for example saturated ketones (such as 2-butanone, 2-pentanone, 2-heptanone, 2-octanone, 2-methylheptan-3-one, 2-decanone, 2-undecanone); unsaturated ketones (such as 1-penten-3-one, 1-hexen-3-one, 5-methyl-3-hexenone, 3-hepten-2-one, 1-octen-3-one, 2-octen-4-one, 3-octen-2-one, 3-nonen-2-one); aliphatic diketones and aliphatic diketo alcohols, for example diacetyl, acetylmethyl carbinol, 2,3-hexanedione; fatty acids, such as straight-chain saturated acids, such as acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, heptanoic acid, octanoic acid, decanoic acid branched saturated acids such as 2-methylheptanoic acid, 4-ethyloctanoic acid; and unsaturated acids such as 2-butenoic acid, 2-pentenoic acid, 4-pentenoic acid, 2-methylpentenoic acid, trans-3-hexenoic acid, cis-3-hexenoic acid, 3-octenoic acid, linoleic acid); aliphatic esters such as saturated esters, for example methyl acetate, methyl butyrate, methyl 2-methylbutyrate, methyl caproate, ethyl acetate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, ethyl caproate, ethyl decanoate, isopropyl acetate, isobutyl acetate, isobutyl valerate, isoamyl acetate, isoamyl butyrate, isoamyl isovalerate, hexyl acetate, hexyl caproate, 3-octyl acetate and unsaturated esters such as methyl 2-hexenoate, allyl caproate, cis-3-hexenyl acetate , cis-3-hexenyl butyrate; aliphatic thiols and dithiols (e.g., propanethiol, allyl mercaptan, 1-methoxy-3-methylbutane-3-thiol, dimethyl sulfide, dimethyl trisulfide, dipropyl sulfide, diallyl trisulfide; other aliphatic sulfur compounds such as 2-mercapto-3-butanol, methylthiopropionaldehyde, 3-mercapto-pentanone, 4-methoxy-2-methyl-2-mercaptobutanone, methyl thiobutyrate, methyl thiobutyrate, methyl 3-methylthiopropionate; aliphatic nitrogen compounds such as butylamine, trimethylamine, allyl isothiocyanate, isopropyl isothiocyanate; alicyclic compounds such as alicyclic ketones, for example, cis-jasmone, isophorone, 4-oxoisophorone; alicyclic esters such as methyl jasmonate, methyl dihydrojasmonate;Terpenes, such as terpene alcohols, such as linalool, citronellol, geraniol, nerol, α-terpineol, menthol, 8-p-menthene-1,2-diol, fenchyl alcohol, borneol, nerolidol, dehydrolinalool; terpene aldehydes, such as geranyl aldehyde, neral, citronellal, β-neral; terpene ketones, such as α-ionone, (D)-carvone, (L)-carvone, nootkatone, piperitone, menthone, α-damascenone, β-damascenone, damascenone; terpene esters, such as linalyl acetate, geranyl acetate, citronellyl acetate, carvyl acetate, fenchyl acetate; terpene sulfur compounds, 4-menth-8-thiol-3-one, thiogeraniol, p-menth-1-ene-8-thiol, thiol-p-menth-3-one; terpene hydrocarbons , such as D-limonene, L-limonene, α-pinene, β-pinene, ocimene, α-terpinene, γ-terpinene, β-bisabolene, valencene; terpene oxides, such as 1,8-cineole, rose oxide, mentholide, menthofuran; aromatic compounds, for example, aromatic alcohols, such as benzyl alcohol, cinnamyl alcohol, 2-phenyl alcohol; aromatic aldehydes, such as benzaldehyde, cinnamaldehyde, 5-methyl-2-phenylhexenal, salicylaldehyde, 4-hydroxybenzaldehyde, cyclamen aldehyde, 2-phenyl-2-butenal; aromatic acids, such as 2-phenylacetic acid, cinnamic acid; aromatic esters, such as benzyl acetate, benzyl salicylate, anisyl acetate, benzyl acetate, methyl benzoate, methyl salicylate, methyl cinnamate; aromatic phenols, such as phenol, o-cresol, p-cresol, 2,3 -dimethylphenyl, 2-ethylphenol, 2,3,5-trimethylphenol, 4-vinylphenol, guaiacol, 4-vinylguaiacol, eugenol, thymol, carvacrol; aromatic sulfur compounds such as thiophenol, diphenyl disulfide; aromatic nitrogen compounds such as methyl anthranilate, methyl N-methyl anthranilate; aromatic ethers such as vanillin, ethyl vanillin, anisol; aromatic oxides such as piperonal, diphenyl ether; aromatic lactones such as coumarin, dihydrocoumarin; heterocyclic compounds such as heterocyclic lactones, for example, γ-butyrolactone, γ-nonalactone, γ-decalactone, δ-decalactone, jasmine lactone, δ-dodecalactone, hibiscus lactone; heterocyclic furans such as furfuryl alcohol, furfural, 2-acetylfuran, tea snail alkane, 2-methyltetrahydrofuran-3-one, furfurylthiol, 2-methyl 3-furanthiol, 2-methyl 3-tetrahydrofuranthiol, difurfuryl sulfide, difurfuryl disulfide; heterocyclic pyrans such as maltol, ethyl maltol, rose oxide, maltol isobutyrate; heterocyclic pyrroles such as indole, 2-acetylpyrrole, pyrrolidine; heterocyclic pyrroles such as 2-methylpyrazine, 2,3-dimethylpyrazine, 2-methyl 3-ethylpyrazine, trimethylpyrazine, 2-acetylpyrazine, 2-methoxy 3-methylpyrazine, 2-methoxy 3-ethylpyrazine, 2-methoxy 3-isobutylpyrazine, 2-ethyl 3-methylthiopyrazine; heterocyclic thiazoles such as thiazole, 2-methylthiazole, 4-methyl 5-vinylthiazole, 2-isobutylthiazole, 2-acetylthiazole,; Flavoring raw materials and flavoring preparations, for example, essential oils, extracts, absolutes, extracts or tinctures from raw materials such as citrus (e.g. lemon, lime, mandarin, bergamot, grapefruit, bitter orange, peel or essential oil); herbs (dill, parsley, cumin, rosemary, sage, clary sage, basil, tarragon, thyme, oregano, savory, hyssop, allspice, mace, nutmeg, clove leaves, clove buds, coriander, cinnamon leaves, cinnamon bark, cassia bark, cardamom, ginger, galangal, turmeric, coriander seeds, coriander leaves, fenugreek, juniper berries, wormwood, bay leaves, eucalyptus, white pepper, green pepper, white pepper, carrot seeds, celery, angelica leaves, fumitory, onion, leek, garlic, mustard, horseradish, chili pepper, red pepper, cumin, thyme, cumin ... Chili, seaweed, valerian oil, fir, spearmint, mint, sedge, buchu leaves, black currant buds, fennel, star anise, wax apple, long pepper, davana, sweet calamus root, mimosa, acacia, purple orchid leaves, camphor leaves, jasmine, ylang-ylang, cananga, osmanthus, angelica, clary sage, okra seeds, humulus flowers, chamomile, lavender, rose, geranium, lemongrass, palmarosa oil, mountain pepper, lemongrass, marigold, neroli, orange leaf, mate, conake oil, coffee, kola nut, cocoa, green tea, black tea, white tea, gentian root, tolu balsam oil, benzoin resin, Peru balsam, West Indian bittersweet tree, white rosin, vetiver, labdanum, patchouli, sandalwood, cedar, guaiac wood, oak, horsetail bark (massoi bark), vanilla pods, tonka beans, and their concentrates, Concentrated juices, such as orange juice, lemon juice, strawberry juice, cherry juice, or passion fruit juice concentrates, aqueous phases and regrinds from raw materials such as citrus (lemon, lime, orange, mandarin, grapefruit), apple, pear, papaya, loquat, red berries (raspberry, strawberry, blueberry, blackberry, amelanchier, rose hip, cranberry, plum, prune, red currant and black currant), yellow fruits (peach, apricot, nectarine, banana, etc.), tropical fruits (mango, passion fruit, pineapple, lychee, etc.), vegetables (e.g. cucumber, tomato) and spices (e.g. ginger), Acetophenone, allyl hexanoate, α-ionone, β-ionone, anisaldehyde, anisyl acetate, anisyl formate, benzaldehyde, benzothiazole, benzyl acetate, benzyl alcohol, benzyl benzoate, β-ionone, butyl butyrate, butyl hexanoate, butenylphthalide, carvone, camphene, caryophyllene, eucalyptol, cinnamyl acetate, citral, citronellol, citronellal, citronellyl acetate, cyclohexyl acetate, cymene, damascenone, decalactone, dihydrocoumarin, o-methylamino methyl benzoate, lauryl lactone, ethoxyethyl acetate, ethyl butyric acid, ethyl butyrate, ethyl decanoate, ethyl hexanoate, ethyl crotonate, ethyl furanone, ethyl guaiacol, ethyl isobutyrate, ethyl isovalerate, ethyl lactate, ethyl methyl butyrate, ethyl propionate, eucalyptol, eugenol, ethyl heptanoate, 4-(p-hydroxyphenyl)-2-butanone, γ-decanoyl lactone, geraniol, geranyl acetate, geranyl acetate, naringenaldehyde, dihydrojasmonic acid matrix (e.g. ), piperonal, 2-heptanone, 3-heptanone, 4-heptanone, trans-2-heptenal, cis-4-heptenal, trans-2-hexenal, cis-3-hexenol, trans-2-hexenoic acid, trans-3-hexenoic acid, cis-2-hexenyl acetate, cis-3-hexenyl acetate, cis-3-hexenyl hexanoate, trans-2-hexenyl hexanoate, cis-3-hexenyl formate, cis-2-hexyl acetate, cis-3-hexyl acetate, trans-2-hexyl acetate, cis-3-hexyl formate, p-hydroxybenzyl acetone, isopentanol, isopentanyl isovalerate, isobutyl butyrate, isobutylaldehyde, isoeugenol methyl ether, isopropyl methylthiazole, lauric acid, levulinic acid, linalool, linalool oxide, linalyl acetate, thin Furfuryl alcohol, menthyl furan, methyl o-aminobenzoate, methyl butanol, methyl butyric acid, 2-methyl butyl acetate, methyl caproate, methyl cinnamate, 5-methyl furfural, 3,2,2-methylcyclopentenone, 6,5,2-methylheptanone, methyl dihydrojasmonate, methyl jasmonate, 2-methyl methyl butyrate, 2-methyl-2-pentenoic acid, methyl thiobutyrate, 3,1-methylthiohexanol, 3-methylthiohexyl acetate, nerol, nerol acetate, trans, trans-2,4-nonadienal, 2,4-nonadienol, 2,6-nonadienol, 2,4-nonadienol, nootkatone, δ-octalactone, γ-octalactone, 2-octanol, 3-octanol, 1,3-octenol, 1-acetic acid -octyl ester, 3-octyl acetate, palmitic acid, secondary aldehyde, phellandrene, acetylacetone, phenylethyl acetate, phenylethanol, phenylethyl isovalerate, piperonal, propionaldehyde, propyl butyrate, pulegone, pulegol, sweet orange aldehyde, thiothiazole, terpinene, terpineol, terpinolene, 8,3-thiomenthone, 4,4,2-methylthiopentanone, thymol, δ-undecalactone, γ-undecalactone, valencene, valeric acid, vanillin, acetoin, ethyl vanillin, ethyl vanillyl isobutyrate (= 3-ethoxy-4-isobutyryloxybenzaldehyde), 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its derivatives (preferably soy sauce ketone (= 2-ethyl-4-hydroxy-5-methyl- 3 (2H) -furanone), furanones (= 2-ethyl-5-methyl-4-hydroxy-3 (2H) -furanone and 5-ethyl-2-methyl-4-hydroxy-3 (2H) -furanone), maltol and maltol derivatives (preferably ethyl maltol), coumarin and coumarin derivatives, γ-lactones (preferably γ-undecalactone, γ-nonalactone, γ-decanolactone), δ-lactones (preferably 4-methyl δ-decanolactone, dihydropentylpyran, δ-decanolactone, tuberose lactone), methyl sorbate, divanillin, 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) furanone, 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, isopentyl acetate, ethyl butyrate, n-butyl butyrate, isopentyl butyrate, ethyl 3-methyl butyrate, ethyl hexanoate, allyl hexanoate, n-butyl hexanoate, ethyl octanoate, ethyl 3-methyl-3-phenylglycine, ethyl 2-trans-4-cis-decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-heptane En-1-aldehyde and phenylacetaldehyde, 2-methyl-3-(methylthio)furan, 2-methyl-3-furanthiol, di(2-methyl-3-furanyl) disulfide, furfurylthiol, methylthiopropionaldehyde, 2-acetyl-2-thiazoline, 3-mercapto-2-pentanone, 2,5-dimethyl-3-furanthiol, 2,4,5-trimethylthiazole, 2-acetylthiazole, 2,4-dimethyl-5-ethylthiazole, 2-acetyl-1-pyrroline, 2-methyl-3-ethyl 2-Ethyl-3,5-dimethylpyrazine, 2-Ethyl-3,6-dimethylpyrazine, 2,3-Diethyl-5-methylpyrazine, 3-Isopropyl-2-methoxypyrazine, 3-Isobutyl-2-methoxypyrazine, 2-Acetylpyrazine, 2-Amylpyridine, (E,E)-2,4-Decadienal, (E,E)-2,4-Nonadienal, (E)-2-Octenal, (E)-2-Nonenal, 2-Undecenal, 12-Methyltridecene aldehyde, 1-penten-3-one, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, guaiacol, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, cinnamaldehyde, cinnamyl alcohol, methyl salicylate, isopulegol and (not explicitly stated here) stereoisomers, enantiomers, positional isomers, diastereomers, cis / trans isomers or epimers of these substances.

7. The preparation according to any one of claims 4 to 6, wherein the preparation additionally comprises at least one compound or mixture of compounds having a sweet taste, preferably selected from the group consisting of: Natural sweeteners, preferably naturally occurring sweeteners, include plant extracts, such as sweet carbohydrates (such as sucrose, trehalose, lactose, maltose, melezitose, melibiose, raffinose, palatinose, lactulose, D-fructose, D-glucose, D-galactose, l-rhamnose, D-sorbose, D-mannose, D-tagatose, D-arabinose, l-arabinose, D-ribose, D-glyceraldehyde, maltodextrin); sugar alcohols (such as erythritol, threitol, arabitol, ribitol, xylitol, sorbitol, mannitol, maltitol, isomalt, galactitol, lactitol); proteins (such as miraculin, pitaitin, monel); D-amino acids (such as D-phenylalanine, D-tryptophan) or extracts or fractions obtained from natural sources containing these amino acids and / or proteins, and physiologically acceptable salts of these amino acids and / or proteins, in particular their sodium, potassium, calcium or ammonium salts; neohesperidin dihydrochalcone, naringin dihydrochalcone, steviol glycosides, stevioside, steviolbioside, rebaudioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside M, rebaudioside N, rebaudioside X, dulcoside , Rubusoside, Rubusoside A, Rubusoside B, Rubusoside G, Rubusoside H, Rubusoside I, Rubusoside J, Baiyun Shensou 1, Baiyun Shensou 2, Cosmoside 1, Cosmoside 2, Cosmoside 3, Cosmoside 4, Abrus triterpenoid glycoside A, Abrus triterpenoid glycoside B, Abrus triterpenoid glycoside C, Abrus triterpenoid glycoside D, Cyclocabin A, Cyclocabin I, Osladin, Polyboside A, Silk Sweet 1, Silk Sweet 2, Silk Sweet 4, Pteridin A, Dihydroquercetin-3-acetate, Perilla, Tromos A15, Brazilian Licorice IV, Buttercabin, Cyclocabin, Sapindus sesquiterpenoid glycosides, Trans-anethole, Trans-cinnamaldehyde, Bryce, Brynos, sucrose saponin, sucrose saponin, gypenosaphin, hematoxylin, anthocyanin, chlorogenic acid, albizzia saponin, tromoside, ganchaos, mogrosides such as mogroside V, helan sweetener, monatin, glycyrrhizic acid and derivatives thereof, in particular glycyrrhizin, preferably glycyrrhizin ammonium salt; extracts or concentrated fractions of extracts, such as catanine or stevia or steviol glycosides extracts, in particular stevia, bergamot extracts, in particular momordica or Luo-Han-Guo, liquorice extracts, in particular glycyrrhiza glabra root extracts, raspberry extracts, in particular sweet tea extracts, sweet tongue grass extracts, mycetia balansae extracts, preferably containing balansin A and / or balansin B; Synthetic sweeteners, preferably synthetic sweeteners, are preferably selected from the group consisting of magnum, sodium cyclamate or other physiologically acceptable salts of cyclamate, acesulfame K; neohesperidin dihydrochalcone, naringin dihydrochalcone, saccharin, saccharin sodium salt, aspartame, super aspartame, neotame, alitame, advantame, perilla, sucralose, lugduname, carrelame, suronate or suronate or a mixture thereof.

8. Use of a flavoring composition according to any one of claims 1 to 3 for improving at least one taste characteristic in / of a formulation, Preferably, based on the total weight of the preparation, The content of hesperidin is 0.1 ppm to 20 ppm, preferably 0.5 ppm to 15 ppm, more preferably 1 ppm to 10 ppm, and The content of hesperetin dihydrochalcone is 1 ppm to 30 ppm, preferably 2.5 ppm to 20 ppm, more preferably 6 ppm to 15 ppm.

9. Use according to claim 8, wherein the at least one taste characteristic is selected from the group consisting of richness, body, authenticity, punch, mouthfeel, sweetness and juiciness.

10. A method for improving at least one taste characteristic in and / or of a formulation, the method comprising or consisting of the following steps: a) providing at least one preparation, which is preferably selected from the group consisting of preparations suitable for consumption, preferably foods, preparations for recreation, beverages, semi-finished products and oral hygiene products; b) providing a flavoring composition as claimed in any one of claims 1 to 3; c) contacting and mixing the preparation provided in step a) and the seasoning composition provided in step b); as well as d) obtaining a preparation as defined in any one of claims 4 to 7.

11. The method according to claim 10, wherein the content of the flavoring composition provided in step b) is 0.01 wt.-% to 10 wt.-%, preferably 0.1 wt.-% to 5 wt.-%, more preferably 0.1 wt.-% to 1 wt.-%, based on the total weight of the preparation.

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