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123 条记录 (耗时 0.024 秒)

    Mixtures containing isobutyl substituted heterocyclic compounds and flavor use thereof
    36.
    发明授权
    Mixtures containing isobutyl substituted heterocyclic compounds and flavor use thereof 失效
    含有异丁基取代的杂环化合物的混合物及其风味用途

    公开(公告)号：US4260641A

    公开(公告)日：1981-04-07

    申请号：US67370

    申请日：1979-08-17

    申请人： Donald A. Withycombe ,  Braja D. Mookherjee ,  Manfred H. Vock ,  Joaquin F. Vinals

    发明人： Donald A. Withycombe ,  Braja D. Mookherjee ,  Manfred H. Vock ,  Joaquin F. Vinals

    IPC分类号： A23L27/20 ,  A23L27/28 ,  A23L1/234

    CPC分类号： A23L27/28 ,  A23L27/2056

    摘要： Foodstuff flavor and aroma augmenting and enhancing compositions are described containing compositions of matter which include a mixture of (i) 2,4,6-triisobutyl-1,3,5-trioxane and (ii) two 2-isobutyl dialkyloxazolines having the generic structure: ##STR1## wherein R.sub.1 and R.sub.2 are different and each represents ethyl or methyl. Addition of such mixtures to foodstuffs produces chocolate-like, nutty, green, burnt, roasted aromas and tastes. The above-mentioned mixture can only properly be defined by its process for producing same. That is, admixing aqueous ammonia with isovaleraldehyde at a temperature in the range of from about 0.degree. C. up to about 10.degree. C. whereby the reaction of aqueous ammonia with isovaleraldehyde is carried out, using a mole ratio of isovaleraldehyde: ammonia of from 0.5:1 up to 2:1 thereby producing an imine; then reacting the resulting imine with 2-hydroxy-3-pentanone 3-hydroxy-2-pentanone or a mixture thereof at a temperature in the range of from about 30.degree. C. up to about 50.degree. C. over a period of time of from 1 up to 10 hours.

    摘要翻译： 描述了包含（i）2,4,6-三异丁基-1,3,5-三恶烷和（ii）具有通用结构的两个2-异丁基二烷基恶唑啉的混合物的物质组合物的食品香料增香和增强组合物 ：其中R 1和R 2不同并且各自表示乙基或甲基。 将这样的混合物加入到食品中产生巧克力，坚果，绿色，烧焦，烘烤的香气和口味。 上述混合物只能通过其制备方法适当地定义。 也就是说，将氨水与异戊醛混合在约0℃至约10℃的温度范围内，由此氨水与异戊醛的反应是使用异戊醛：氨的摩尔比来进行的 0.5：1至2：1，从而产生亚胺; 然后将所得亚胺与2-羟基-3-戊酮3-羟基-2-戊酮或其混合物在约30℃至约50℃的温度下反应一段时间， 从1到10小时。

    Flavoring with certain 2-alkyl-4,5-dialkyl-.DELTA..sup.3 -thiazolines
    37.
    发明授权
    Flavoring with certain 2-alkyl-4,5-dialkyl-.DELTA..sup.3 -thiazolines 失效
    用某些2-烷基-4,5-二烷基-TATA3-噻唑调味

    公开(公告)号：US4256776A

    公开(公告)日：1981-03-17

    申请号：US77885

    申请日：1979-09-21

    申请人： Donald A. Withycombe ,  Braja D. Mookherjee ,  Cynthia J. Mussinan ,  Manfred H. Vock ,  Christopher Giacino

    发明人： Donald A. Withycombe ,  Braja D. Mookherjee ,  Cynthia J. Mussinan ,  Manfred H. Vock ,  Christopher Giacino

    IPC分类号： A23L27/20 ,  C07D277/10 ,  A23L1/226

    CPC分类号： C07D277/10 ,  A23L27/2056

    摘要： The nutty, bready, hydrolyzed vegetable protein, meat extract or vegetable flavor or aroma of foodstuffs is augmented or enhanced by the use of one or more 2-alkylthioalkyl-4,5-dialkyl-.DELTA..sup.3 -thiazolines having the formula: ##STR1## wherein R.sub.1 and R.sub.2 are the same or different and are either hydrogen or methyl. These compounds augment or enhance the sweet, meaty, meat extract-like, beef broth-like, hydrolyzed vegetable protein-like, bread crust-like, potato-like, sulfury, roasted, roasted meat, vegetable and tomato aroma nuances, and the bread crust-like, sweet, meat extract-like, beef broth-like, hydrolyzed vegetable protein-like, salty, bloody, metallic, sweet/meaty, potato, vegetable, and cooked tomato flavor nuances of foodstuff flavors.

    摘要翻译： 通过使用一种或多种具有下式的2-烷基硫代烷基-4,5-二烷基-TATA3-噻唑，增强或增强了坚果，水解植物蛋白，肉提取物或植物香料或食品香气： 其中R1和R2相同或不同，为氢或甲基。 这些化合物增加或增强甜味，肉质，肉类提取物样，牛肉肉汤，水解植物蛋白样，面包壳，马铃薯样，硫磺，烤，烤肉，蔬菜和番茄香气的细微差别，以及 面包壳状，甜味，肉类提取物，牛肉肉汤，水解植物蛋白样，咸，血，金属，甜/肉，马铃薯，蔬菜和熟的番茄味食物味道的细微差别。