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

Hesperidin dihydrochalcone addresses the problem of enhancing sweetness and adjusting food flavor in low-sugar environments by masking and modulating the impressions of bitterness, sourness, and astringency, thus achieving effective improvement of taste experience at low concentrations.

CN122423631APending Publication Date: 2026-07-21SYMRISE GMBH & CO KG
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SYMRISE GMBH & CO KG
Filing Date
2016-04-28
Publication Date
2026-07-21

AI Technical Summary

Technical Problem

Existing technologies are unable to effectively mask or reduce the bitter, sour, and astringent taste impressions in food and semi-luxury foods, while not affecting other flavor characteristics at low concentrations, and enhancing the sweet taste impression in a low-sugar environment.

Method used

Using 3-(3-hydroxy-4-methoxy-phenyl)-1-(2,4,6-trihydroxyphenyl)prop-1-one (hesperidin dihydrochalcone) or its salts, the sweetness effect is enhanced by masking, reducing or inhibiting the impressions of bitterness, sourness and astringency, and by modulating the impressions of cool, sweet, fresh, fruity and spicy tastes at low concentrations.

Benefits of technology

It effectively masks or reduces the impressions of bitterness, sourness, and astringency at low concentrations, while enhancing sweetness and modulating other taste impressions, providing a more authentic taste spectrum. It is suitable for use in food, pharmaceuticals, and cosmetics.

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Abstract

The present invention relates to the use of 3-(3-hydroxy-4-methoxy-phenyl)-1-(2,4,6-trihydroxy-phenyl)propan-1-one. The use of a hesperetin dihydrochalcone (I) or a salt thereof, a mixture for masking, reducing or inhibiting the unpleasant taste impression of an unpleasant tasting substance or substance mixture, and in particular the bitter taste impression of bitter substances, and / or for modulating the taste impression of a cooling, umami, fruity or pungent substance or substance mixture selected from the group consisting of cooling notes, umami notes, fruity notes and pungent notes, and simultaneously enhancing the sweet taste impression of a sweet substance or substance mixture or of a substance or substance mixture having both sweet and bitter taste is provided.
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