Use of branched ketones in augmenting or enhancing the aroma or taste of
foodstuffs, chewing gums, toothpastes or chewing tobacco
    81.
    发明授权
    Use of branched ketones in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes or chewing tobacco 失效
    使用支链酮来增强或增强食品,口香糖,牙膏或咀嚼烟草的香气或味道

    公开(公告)号:US4321255A

    公开(公告)日:1982-03-23

    申请号:US184132

    申请日:1980-09-04

    申请人: Richard M. Boden

    发明人: Richard M. Boden

    摘要: Described is the use in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes or chewing tobaccos comprising the step of adding to a foodstuff, toothpaste, chewing gum or chewing tobacco an aroma or taste augmenting or enhancing quantity of at least one acylated diisoamylene derivative defined according to the structure: ##STR1## wherein R.sub.4 ' represents C.sub.1 -C.sub.3 lower alkyl; wherein one of the dashed lines is a carbon-carbon double bond and the other of the dashed lines represent carbon-carbon single bonds.

    摘要翻译: 描述了用于增强或增强食品,口香糖,牙膏或咀嚼烟草的香气或味道的用途,其包括向食品,牙膏,口香糖或咀嚼烟草中添加增加或增加至少一种的量的步骤 根据以下结构定义的酰化二异氰代衍生物:其中R 4'表示C 1 -C 3低级烷基; 其中虚线之一是碳 - 碳双键,虚线中的另一个代表碳 - 碳单键。

    Preparation of hydroxycitronellol
    85.
    发明授权
    Preparation of hydroxycitronellol 失效
    羟基儿茶素的制备

    公开(公告)号:US4200766A

    公开(公告)日:1980-04-29

    申请号:US961705

    申请日:1978-11-17

    申请人: Werner Hoffmann

    发明人: Werner Hoffmann

    CPC分类号: C11B9/0015 C07C31/20

    摘要: An improved process for the preparation of hydroxycitronellol by an addition reaction of water with citronellol. This reaction takes place directly on heating a homogeneous solution of citronellol in a mixture of water and an .alpha.-methyl-branched lower alkanol in the presence of a strongly acid ion exchanger.Hydroxycitronellol may be used as a fragrance material and is an important intermediate for the preparation of the highly desired scent hydroxycitronellal.

    摘要翻译: 通过水与香茅醇的加成反应制备羟基香茅醇的改进方法。 该反应直接在强酸离子交换剂存在下加热香茅醇在水和α-甲基支链低级链烷醇的混合物中的均匀溶液。 羟基香茅醇可用作香料,并且是制备高度期望的香味羟基香茅醛的重要中间体。

    Process for preparing .alpha.-oxy(oxo)sulfides and ethers
    89.
    发明授权
    Process for preparing .alpha.-oxy(oxo)sulfides and ethers 失效
    制备{60-氧(氧代)硫醚和醚的方法

    公开(公告)号:US4107197A

    公开(公告)日:1978-08-15

    申请号:US783495

    申请日:1977-03-31

    摘要: Described are .alpha.-oxy(oxo) sulfides and ethers having the generic structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl.Addition of one or more .alpha.-oxy(oxo) sulfides and ethers to foodstuff flavorings or foodstuffs is indicated to produce the following aroma and flavor characteristics, in the alternative or taken together:AromaGreen/spicey, Sweet, Fruity, Fresh/fruity, Gooseberry, Concord grape, Grape, Almond, Nutty, Cereal-like, Lachrymatory onion-like, Oniony, Green onion-like, Leek, Broccoli-like, Grapefruit, Celery stalk-like, Floral, Rosey, Woody, Blackcurrant, Buchu leaf oil-like, Citronellal-like, Neroli-like, Bergamot-like, Violet leaves-like, Jasmin-like, Melony, Cucumber-like, Green, Vegetable, Sweet/floral.FlavorSpicey, Sweet, Fruity, Milk caramel-like (dulce de leche-like), Gooseberry, Broccoli-like, Nutty, Cereal-like, Oniony, Grape, Concord grape, Citrusy, Grapefruit-like, Green fruit-like, Mandarin-like, Petitgrain-like, Blackcurrant, Minty, Astringent, Coriander-like, Green, Piney, Citronellal-like, Violet leaves-like, Melony, Green fruit-like, Cucumber, Green, Floral, Floral/green, Vegetable, Garlic.With lasting mouthfeel and with, in many cases, an oniony aftertaste. The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g., dulce de leche-like flavors), vegetable flavors, cucumber flavors, celery flavors and spice flavors.Addition of a number of these .alpha.-oxy(oxo)sulfides and ethers -- in perfumes, colognes or perfumed articles imparts thereto sweet, green, floral, herbal, vegetative, basil-like, minty, melony, grapefruit, fruity and alliaceous aromas with yara, neroli and/or verdima-like nuances.

    摘要翻译: 描述了具有以下通用结构的α-氧代(氧代)硫化物和醚:其中X是以下之一:Z是硫或氧之一; 当R1和R2分开取代时,R1是氢或甲基,R2是甲基; 当R 1和R 2一起时,R 1和R 2形成苯基部分; Y是C 1 -C 4烷基,C 3或C 4链烯基,乙酰基,甲氧羰基甲基或1,3-二乙基丙酰基之一。