公开(公告)号：US20060154347A1

公开(公告)日：2006-07-13

申请号：US11031720

申请日：2005-01-07

Applicant: Kwang-Pil Choi ,  Michael McLean ,  John Buckley ,  Mark Dewis

Inventor： Kwang-Pil Choi ,  Michael McLean ,  John Buckley ,  Mark Dewis

IPC: C12P17/02 ,  C12P15/00

CPC classification number: C12P7/26 ,  C12P7/02

Abstract: The present invention is directed to the use of yeasts to produce spiroketal fragrance materials. The preferred yeasts used in the method of the invention are Bensingtonia ciliate and Cryptococcus laurentii.

Abstract translation: 本发明涉及酵母制造螺旋酮香料的用途。 在本发明的方法中使用的优选的酵母是Bensingtonia ciliate和月桂树隐球酵母。

公开(公告)号：US20050075368A1

公开(公告)日：2005-04-07

申请号：US10919631

申请日：2004-08-17

Applicant: Mark Dewis ,  Thumplasseril John ,  Markus Eckert ,  Jan Colstee ,  Neil Da Costa ,  Tao Pei

Inventor： Mark Dewis ,  Thumplasseril John ,  Markus Eckert ,  Jan Colstee ,  Neil Da Costa ,  Tao Pei

IPC: A01N25/00 ,  A01N37/18 ,  A01N65/00 ,  A23G3/34 ,  A23G4/00 ,  A23G4/06 ,  A23L1/222 ,  A23L1/226 ,  A23L1/305 ,  A23L2/56 ,  A61K8/42 ,  A61K47/16 ,  A61K47/22 ,  A61Q11/00 ,  C07C233/09 ,  C07C235/76 ,  C07D207/08 ,  C07D211/30 ,  C07D211/32 ,  C07D295/185 ,  C11B9/00 ,  A61K31/445 ,  A61K31/16 ,  A61K31/401

CPC classification number: A23G3/346 ,  A01N37/18 ,  A01N65/08 ,  A23G4/06 ,  A23G4/068 ,  A23G2200/00 ,  A23G2200/14 ,  A23L2/56 ,  A23L27/2028 ,  A23L27/2054 ,  A23L33/175 ,  A61K8/42 ,  A61Q5/02 ,  A61Q11/00 ,  A61Q13/00 ,  A61Q17/005 ,  C07C233/09 ,  C07D295/185 ,  C11B9/0019 ,  C11B9/0092 ,  A01N2300/00

Abstract: Described are mixtures of at least four of the alkadienamides defined according to the structure: wherein R represents C1-C2 n-alkyl; R1 is 2-methyl-1-propyl and R2 is hydrogen, or R1 and R2 taken together is a moiety having the formula —(CH2)n— wherein n is 4 or 5, or compositions containing substantial concentrations of such mixtures, prepared according to novel processes: (a) extraction of a ground substantially dried fruit of one of the Piper species, Piper longum Linn or Piper peepuloides; (b) natural product-forming synthesis; or (c) synthetic product-forming synthesis. Also described are uses of the thus-formed products for augmenting, enhancing or imparting an aroma, taste, chemesthetic effect and/or antibacterial effect in or to a consumable material and/or in the oral cavity and/or on the mammalian epidermis.

公开(公告)号：US20050042257A1

公开(公告)日：2005-02-24

申请号：US10955833

申请日：2004-09-30

Applicant: Mark Dewis ,  David Edwards ,  Lesley Kendrick ,  Maria Wright ,  Amir Yusuf

Inventor： Mark Dewis ,  David Edwards ,  Lesley Kendrick ,  Maria Wright ,  Amir Yusuf

IPC: A23L27/00 ,  A23L27/20 ,  A23L27/29 ,  A61K47/00 ,  A23L2/00

CPC classification number: A23G3/36 ,  A23G3/48 ,  A23G4/06 ,  A23G4/068 ,  A23L27/2022 ,  A23L27/29 ,  C11B9/0011

Abstract: This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention further pertains to ethyl 3-mercaptobutyrate represented by the formula, CH3(SH)CHCH2COOCH2CH3, in purified form, unaccompanied by substances of natural origin present in mango. The present invention still further pertains to a method to confer, enhance, improve, or modify the odor properties of a perfuming composition or a perfumed article, which comprises adding to the perfuming composition or perfumed article, ethyl 3-mercaptobutyrate represented by the formula, CH3(SH)CHCH2COOCH2CH3. The present invention still further pertains to a perfuming composition or a perfumed article containing as an active perfuming ingredient, ethyl 3-mercaptobutyrate represented by the formula, CH3(SH)CHCH2COOCH2CH3. The present invention also pertains to a method for preparing ethyl 3-mercaptobutyrate which comprises reacting ethyl crotonate with sodium hydrogen sulfide and sodium bicarbonate to form the disulfide dimer of ethyl 3-mercaptobutyrate followed by reducing the disulfide dimer to yield ethyl 3-mercaptobutyrate.

Abstract translation: 本发明涉及一种通过感官纯化形式调味具有调味剂的可摄入组合物的方法，不伴随芒果中存在的天然来源的物质。 调味剂可以用于各种可摄取的载体，例如口香糖组合物，硬和软糖果，乳制品，饮料产品，包括果汁饮料和果汁产品，绿色蔬菜和鸡肉制品等。 本发明还涉及包含可摄入载体和感官有效量的纯化调味剂的可摄取组合物。 本发明还涉及以通式CH3（SH）CHCH2COOCH2CH3表示的3-巯基丁酸乙酯，纯化形式，不含芒果中存在的天然来源的物质。 本发明还涉及赋予，增强，改善或改善加香组合物或加香制品的气味性质的方法，其包括向加香组合物或香料制品中加入由式表示的3-巯基丁酸乙酯， CH3（SH）CHCH2COOCH2CH3。 本发明还涉及含有作为活性加香成分的由式CH3（SH）CHCH2COOCH2CH3表示的3-巯基丁酸乙酯的加香组合物或香料制品。 本发明还涉及制备3-巯基丁酸乙酯的方法，该方法包括使巴豆酸乙酯与硫化氢钠和碳酸氢钠反应，形成3-巯基丁酸乙酯的二硫化物二聚物，然后还原二硫化物二聚物，得到3-巯基丁酸乙酯。

公开(公告)号：US20050074533A1

公开(公告)日：2005-04-07

申请号：US10678558

申请日：2003-10-03

Applicant: Thumplasseril John ,  Markus Eckert ,  Mark Dewis ,  Jan Colstee ,  Neil da Costa

Inventor： Thumplasseril John ,  Markus Eckert ,  Mark Dewis ,  Jan Colstee ,  Neil da Costa

IPC: A23G3/34 ,  A23G4/00 ,  A23G4/06 ,  A23L1/226 ,  A23L1/305 ,  A23L2/56 ,  A61K8/42 ,  A61Q11/00 ,  C07C233/09 ,  C07D295/185 ,  A23L1/22

CPC classification number: C07D295/185 ,  A01N65/08 ,  A23G3/346 ,  A23G4/06 ,  A23G4/068 ,  A23G2200/00 ,  A23G2200/14 ,  A23L2/56 ,  A23L3/3472 ,  A23L27/11 ,  A23L27/12 ,  A23L27/2028 ,  A23L27/2054 ,  A23L33/105 ,  A23L33/12 ,  A23L33/175 ,  A61K8/42 ,  A61K8/4913 ,  A61K8/4926 ,  A61K2800/242 ,  A61Q5/02 ,  A61Q11/00 ,  A61Q13/00 ,  A61Q17/005 ,  A61Q19/00 ,  C07C233/09

Abstract: Described are mixtures of at least four of the alkadienamides defined according to the structure: wherein R represents C1-C2 n-alkyl; R1 is 2-methyl-1-propyl and R2 is hydrogen, or R1 and R2 taken together is a moiety having the formula —(CH2)n— wherein n is 4 or 5, or compositions containing substantial concentrations of such mixtures, prepared according to novel processes: (a) extraction of a ground substantially dried fruit of one of the Piper species, Piper longum Linn or Piper peepuloides; (b) natural product-forming synthesis; or (c) synthetic product-forming synthesis. Also described are uses of the thus-formed products for augmenting, enhancing or imparting an aroma, taste, chemesthetic effect and/or antibacterial effect in or to a consumable material and/or in the oral cavity and/or on the mammalian epidermis.

Abstract translation: 描述了根据以下结构定义的至少四种烷酰胺的混合物：其中R表示C 1 -C 2正烷基; R 1是2-甲基-1-丙基，R 2是氢，或者R 1和R 2一起是具有式 - （CH 2）n - 的部分，其中n是4或5，或包含基本浓度的这种混合物的组合物， 以新颖的方法：（a）提取一种Pi子种，Pi um n或琵琶鹦鹉之一的基本干燥的果实; （b）天然产物形成合成; 或（c）合成产物形成合成。 还描述了如此形成的产品用于在消耗材料和/或口腔和/或哺乳动物表皮中或/或在哺乳动物表皮上增加，增强或赋予芳香，味觉，化学疗效和/或抗菌作用的用途。

公开(公告)号：US20050010062A1

公开(公告)日：2005-01-13

申请号：US10618367

申请日：2003-07-10

Applicant: Mark Dewis ,  Michelle Huber

Inventor： Mark Dewis ,  Michelle Huber

IPC: A23L1/226 ,  A61K8/36 ,  A61K8/37 ,  A61K8/42 ,  A61K8/49 ,  A61Q5/12 ,  A61Q11/00 ,  A61Q19/00 ,  C07C51/16 ,  C07C51/295 ,  C07C57/03 ,  C07C67/12 ,  C07C69/587 ,  C07C69/96 ,  C07C233/09 ,  C07C233/02 ,  C07D317/44

CPC classification number: A61K8/361 ,  A23L27/2026 ,  A23L27/2054 ,  A61K8/37 ,  A61K8/42 ,  A61K8/4973 ,  A61Q5/12 ,  A61Q11/00 ,  A61Q19/00 ,  C07C51/16 ,  C07C51/295 ,  C07C57/03 ,  C07C67/12 ,  C07C69/587 ,  C07C69/96 ,  C07C233/09

Abstract: Described is a genus of E2,E4,Z8-undecatrienoic acid derivatives defined according to the structure: wherein Z represents —OR″ or —NRR′ with the provisos that when Z is —OR″, R″ is hydrogen, C1-C6 straight chain or branched-chain alkyl or C3-C6 straight chain or branched-chain alkenyl; and when Z is —NRR′, R represents, in the alternative, hydrogen, methyl or ethyl and R′ represents methyl, ethyl, n-propyl, cyclopropyl, isopropyl, n-butyl, sec-butyl, isobutyl, 2-methylbutyl, cyclobutyl, cyclopentyl or allyl. The E2,E4,Z8-undecatrienoic acid derivatives are useful in imparting, augmenting and/or enhancing flavors, aromas and somatosensory effects in or to consumable materials such as foods, beverages, skin care products, oral care products, medicinal products and the like. Also described is a synthesis process for producing such derivatives.

Abstract translation: 描述了根据以下结构定义的E2，E4，Z8-十一碳烯酸衍生物属：其中Z表示-OR“或-NRR'，条件是当Z为-OR”时，R“为氢，C1 -C6直链或支链烷基或C3-C6直链或支链烯基; 当Z是-NRR'时，R代表氢，甲基或乙基，R'代表甲基，乙基，正丙基，环丙基，异丙基，正丁基，仲丁基，异丁基，2-甲基丁基， 环丁基，环戊基或烯丙基。 E2，E4，Z8-十一碳三烯酸衍生物可用于赋予，增强和/或增强食用，饮料，护肤品，口腔护理产品，药用产品等中的消耗材料中的香料，香气和体感效应 。 还描述了制备这种衍生物的合成方法。