Use of alkoxylated flavones to intensify the sensory impression of alcohol

1. A method for intensifying a sensory impression of alcohol comprising adding to the alcohol 2 ppm to 20 ppm of a compound of Formula I or of a mixture of compounds of Formula I:

wherein R 1 to R 10 each independently of one another represent H, methoxy or ethoxy and at least one of the radicals R 1 to R 10 represents methoxy or ethoxy to intensify the sensory impression of alcohol.

2. The method as claimed in claim 1 , wherein at least one compound of Formula I is selected from the group consisting of compounds of Formulae II to VI:

3. A liquid mixture comprising ethanol and 2 ppm to 20 ppm of a compound of Formula I or a mixture of compounds of Formula I:

wherein R 1 to R 10 each independently of one another represent H, methoxy or ethoxy and at least one of the radicals R 1 to R 10 represents methoxy or ethoxy and wherein the ethanol content based on the volume of the liquid mixture is 0.1 to 50% by volume with the proviso that the mixture comprises no orange juice.

4. The liquid mixture as claimed in claim 3 , wherein the mixture comprises no juice from citrus fruits.

5. The liquid mixture as claimed in claim 3 , wherein the compounds of Formula I are substantially one or more of the compounds of Formulae II to VI

6. The liquid mixture as claimed in claim 3 , wherein the mixture is a beverage intended for human consumption.

7. A candy comprising a liquid mixture as claimed in claim 3 .

8. A method for producing an intensified ethanol flavor impression, including:

a) preparing ethanol or an ethanol-containing mixture and

b) adding 2 ppm to 20 ppm of a compound of Formula I or a mixture of compounds of Formula I to intensify the flavor impression of ethanol,

with the proviso that in b) no orange juice is used.

9. A method for producing a beverage or a solid food product, comprising producing an intensified ethanol flavor impression, including:

a) preparing ethanol or an ethanol-containing mixture and

b) adding 2 ppm to 20 ppm of a compound of Formula I or a mixture of compounds of Formula I to intensify the flavor impression of ethanol,

with the proviso that in b) no orange juice is used, and

adding the mixture to a beverage or a solid food product.

10. The method of claim 1 , wherein the sensory impression is a flavor impression.

11. The method of claim 8 , further comprising that no juice from citrus fruits is used in b).

12. The method of claim 1 , comprising adding to the alcohol the compound of Formula II

13. The liquid mixture of claim 5 , wherein the liquid mixture comprises the compound of Formula II.

14. The liquid mixture of claim 13 , wherein the liquid mixture comprises at least 30% by weight of the compound of Formula II based on the total weight of the compounds of Formula I.

15. The liquid mixture of claim 14 , wherein the liquid mixture comprises at least 60% by weight of the compound of Formula II based on the total weight of the compounds of Formula I.

16. The method of claim 1 , comprising adding to the alcohol a mixture of compounds of Formula I, wherein the mixture of compounds of Formula I comprises:

(a) a compound of Formula II

(b) a compound of Formula III

(c) a compound of Formula IV

(d) a compound of Formula VI