Holzminden, Germany
Holzminden, Germany

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Rohr M.,Schrader | Klette E.,Symrise GmbH and Co. KG | Ruppert S.,Symrise GmbH and Co. KG | Bimzcok R.,Mann and Schroder GmbH | And 16 more authors.
Skin Pharmacology and Physiology | Year: 2010

In the past, several attempts have been made to develop in vitro methods for determining protection against UV radiation. To date however, there is no broadly accepted method. Various known and unknown parameters influence the transmission measurements of scattering films, such as the multifaceted compositions of sunscreens, the technical limitations of measurement devices as well as the difficulty to apply very thin films of sunscreen in a reproducible manner throughout different laboratories. In vitro data were measured in this multicenter study to compare possible methodologies and strategies for an in vitro approach to the sun protection factor (SPF). This publication will not present a final in vitro SPF test method, but it will point out which technical side effects may influence such a method. Influential factors such as the quality of spectrophotometer used, the amount of product applied, pretreatment of samples, time and temperature of equilibration, size of the measured surface, the application process or the calculation on the basis of standardized data are presented and discussed. Finally, a reduction of the standard deviations within single laboratories could be realized for in vitro SPF testing, but no improvement of the interlaboratory comparison was obtained. The development of a valid and reliable SPF in vitro test still remains a challenge, and further work is necessary to develop a satisfactory method. © 2010 S. Karger AG, Basel.


Reichelt K.V.,TU Munich | Peter R.,Symrise GmbH and Co. KG | Roloff M.,Symrise GmbH and Co. KG | Ley J.P.,Symrise GmbH and Co. KG | And 3 more authors.
ACS Symposium Series | Year: 2010

Taste modulating compounds are an important topic for the food industry. However, the identification of such compounds is difficult, time-consuming and laborious. To accelerate this process, a novel method was developed combining the separation of complex matrices by High Temperature Liquid Chromatography with sensory analysis. Based on this so-called LC Taste® approach, protocols for taste dilution analysis (TDA) and for the identification of taste modulating compounds were developed. Both methods were applied to extracts from Yerba Santa (Eriodicyton angustifolium) and two traditional African teas, honeybush tea (Cyclopia intermedia) and rooibos tea (Aspalathus linearis), to evaluate their taste modulating potential. Homoeriodictyol (1) and hesperetin (3) were identified as main taste modulating principles in Yerba Santa and honeybush, whereas no activity was detected for the supposed sweet compound, aspalathin (7) in rooibos tea. © 2010 American Chemical Society.


Reichelt K.V.,TU Munich | Hartmann B.,Symrise GmbH and Co. KG | Weber B.,Symrise GmbH and Co. KG | Ley J.P.,Symrise GmbH and Co. KG | And 2 more authors.
Journal of Agricultural and Food Chemistry | Year: 2010

Due to certain off-flavor problems and lacking bitter masking effects with Yerba Santa (Eriodictyon angustifolium and E. califomicum) extracts, which are also described as bitter, herbal, medicinal, phenolic, or astringent, methanolic extracts were fractionated and evaluated for their taste properties using a high temperature liquid chromatography (HTLC)-based approach. The taste-guided fractionation led to the identification of a series of novel bisprenylated benzoic acids (erionic acids A (1), B (2), C (3), D (4), E (5), and F (6) and eriolic acids A (7), B (8), C (9), and D (10), respectively), along with the known flavonoids eriodictyol, homoeriodictyol, hesperetin, and chrysoeriol. The new compounds were isolated in larger amounts for characterization from Narrow Leaf Yerba Santa (E angustifolium) and California Yerba Santa (E californicum), respectively, using fast centrifugal partition chromatography (FCPC) and HTLC. The structures were elucidated using one and twodimensional NMR spectroscopy and high resolution mass spectrometry (HR-MS). For E californicum, data regarding seasonal and climatic variation of the eriolic acid contents and of the flavonoids were collected. The flavor properties of some of the isolated new compounds were evaluated; they showed strong off-flavor characteristics, such as bitter, astringent, phenolic, or woody and may contribute to the sensory effects observed for crude Yerba Santa extracts. Erionic acid C (3) was not only able to increase the absolute bitterness but also to extinguish the bitter masking effect of homoeriodictyol in a caffeine solution. © 2010 American Chemical Society.


Kueper T.,Symrise GmbH and Co KG | Krohn M.,BRAIN AG | Haustedt L.O.,AnalytiCon Discovery GmbH | Hatt H.,Ruhr University Bochum | And 2 more authors.
Experimental Dermatology | Year: 2010

During the past years the topic sensitive skin became one of the most important fields in dermatology. The tremendous interest is based on several studies showing that about 50% of the population declares to have sensitive skin. The human thermoreceptor hTRPV1 was previously identified to contribute to this skin condition while facilitating neurogenic inflammation leading to hyperalgesia. Furthermore, skin sensitivity towards capsaicin, a natural activator of TRPV1, was shown to correlate with sensitive skin. In a screening campaign based on recombinant HEK293-cells stably transfected with hTRPV1, the selective antagonist trans-4-tert-butylcyclohexanol was identified. This antagonist is able to inhibit capsaicin-induced hTRPV1 activation with an IC50 value of 34±5μm tested in HEK293-cells as well as in electrophysiological recordings performed in oocytes expressing hTRPV1. Strikingly, in a clinical study with 30 women using topical treatment with o/w emulsions containing 31.6 ppm capsaicin, we were able to show that 0.4% of this inhibitor significantly reduces capsaicin-induced burning (P<0.0001) in vivo. Thus trans-4-tert-butylcyclohexanol has the potential as a novel bioactive for the treatment of sensitive skin. © 2010 John Wiley & Sons A/S.


Reichelt K.V.,TU Munich | Peter R.,Symrise GmbH and Co. KG | Paetz S.,Symrise GmbH and Co. KG | Roloff M.,Symrise GmbH and Co. KG | And 3 more authors.
Journal of Agricultural and Food Chemistry | Year: 2010

The identification of flavor modulating compounds, for example, bitter masking or sweet enhancing compounds, in complex mixtures such as botanical extracts or food preparations Is difficult and time- and work-Intensive. To accelerate this process, an improved screening method was developed on the basis of the separation of complex matrixes by the so-called LC Taste setup and subsequent comparative sensory analysis. The eluent containing only water and ethanol was diluted with a basic tastant solution (500 mg L-1caffeine and 5% sucrose, respectively) and evaluated by a trained panel by duo comparison tests. This novel method was applied to the known flavor and taste modulating substances homoeriodictyol (1), sterubin (2), hesperetin (3), and lactisol (9) as well as to simple mixtures of homoeriodictyol (1), sterubin (2), and hesperetin (3). To evaluate the potential of the method for more complex matrixes, the protocol was applied to plant extracts from Yerba Santa (Eriodictyon californicum) and honeybush tea (Cyclopia intermedia). The flavor modulating activities reported for homoeriodictyol (1), sterubin (2), and hesperetin (3) could be confirmed In these complex mixtures. © 2009 American Chemical Society.


Uhlemann J.,Symrise GmbH and Co. KG | Reiss I.,Bayer AG
Chemical Engineering and Technology | Year: 2010

Recently, formulation processes have become increasingly important in the product design of flavors. Traditionally, the focus of flavorists and the chemists that support them has mostly been on the chemical composition of the flavors, which are generally in liquid form, although product characteristics that can be influenced by process engineering, e.g., shelf life and controlled release, are currently been seen to be just as important. An exact knowledge of the physico-chemical properties of the flavor and carrier materials is important if process engineering measures are to be used to influence product properties. This review article discusses recent progress in microencapsulation of flavors and presents a detailed discussion of the topic using the processes of spray drying, spray granulation, extrusion and multi-material nozzles as examples. © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.


Degenhardt A.,Symrise GmbH and Co. KG | Brennecke S.,Symrise GmbH and Co. KG | Kohlenberg B.,Symrise GmbH and Co. KG | Liebig M.,Symrise GmbH and Co. KG | And 4 more authors.
ACS Symposium Series | Year: 2011

Advanced tools for the rapid identity check and authenticity control for complex flavor raw materials as well as the analysis of contaminants is of increasing importance for food and flavor companies. The mega trend for natural ingredients requires an optimized combination of effective sample clean-up and target analysis for key compounds. In this context modern adsorption technologies are providing selectivity adjusted analytical work procedures for direct analysis of difficult matrices such as dairy products and other fat and oil containing raw materials as well as complex juice derived materials. For this purpose the polymer adsorption based Large Capacity Sorptive Extraction (LCSE) technology offers a rapid access to a broad spectrum of flavor and taste active materials. The combination of LCSE technology with other analytical methodologies such as LC-MS provides a comprehensive picture of the identity and authenticity of raw materials with a parallel insight into the sensorial performance in the final application. This approach is of particular interest for the analysis of oils and lipids, which are often showing difficulties in flavor analysis because of the limited recovery rate for specific aroma active substances and corresponding matrix effects. © 2011 American Chemical Society.

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