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:
Described for augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes and medicinal products are certain branched ketones having the generic structure: ##STR1## wherein one of the dashed lines is a carbon-carbon double bond and the other of the dashed lines represents a carbon-carbon single bond.
摘要:
9-Hydroxy-undeca-4,10-dien-1-al, a novel unsaturated aliphatic hydroxy-aldehyde, has been found to possess useful odorous properties and consequently can be advantageously used as perfume ingredient.
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:
Novel allyl ethers are found to be useful as odor modifying ingredients. The new compounds are particularly useful in the preparation of perfumes and perfume compositions as well as for the manufacture or perfumed articles such as soaps, detergents and household materials in general.
摘要:
Described are processes and compositions for augmenting or enhancing the flavor and/or aroma of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, perfumes, colognes, and perfumed articles using as the essential ingredient at least one C.sub.10 -terpene alkyl, alkenyl, haloalkenyl, and alkynyl ether and diether having the formula:(C.sub.10 -TERPENYL) (O-R.sub.1).sub.nwherein n is 1 or 2; the terpene group is a moiety having one of the structures: ##STR1## AND R.sub.1 is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, C.sub.3 alkynyl, or C.sub.3 haloalkenyl. The compounds wherein R.sub.1 is C.sub.2 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, C.sub.3 alkynyl or C.sub.3 haloalkenyl are novel compounds.
摘要:
Described are the compounds 1-(2-propenyl-3-(4-methyl-3-pentenyl)-.DELTA..sup.3 -cyclohexene-1-carboxaldehyde and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-.DELTA..sup.3 -cyclohexene-1-carboxaldehyde; and a process for preparing same by means of reacting an allylic halide with a mixture of 3 and 4-(4-methyl-3-pentenyl)-.DELTA..sup.3 -cyclohexene-1-carboxaldehyde using a phase transfer agent in a two phase system according to the reaction: ##STR1## wherein the carboxaldehyde moiety is bonded to the alpha-carbon atom or the beta-carbon atom, X is chloro or bromo and M is alkali metal, processes for adding such 1-(2-propenyl)-(4-methyl-3-pentenyl)-.DELTA..sup.3 -cyclohexene-1-carboxaldehydes to consumable materials whereby:(i) In foodstuffs and medicinal products, sweet, fatty, cocoa butter-like, green/grassy, dairy, diacetyl-like, apricot-like and carrot-like aroma characteristics and fatty, cocoa butter-like, green/grassy, dairy-like, diacetyl-like, peach and coconut flavor characteristics are augmented or enhanced;(ii( In perfumes and perfumed articles, sweet, fruity, lavender notes with citrus, floral and balsam nuances are imparted, augmented and/or enhanced; and(iii) In tobaccos and tobacco flavor and aroma imparting or enhancing compositions, cocoa liquor-like, sweet-rich and creamy oily notes are imparted, prior to, and, on smoking and flavor compositions and perfume compositions containing the 1-(2-propenyl)-(4-methyl-3-pentenyl)-.DELTA..sup.3 -cyclohexene-1-carboxaldehydes.
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:
Processes and compositions are described for the use in foodstuff, chewing gum, toothpaste and medicinal product flavor and aroma, tobacco flavor and aroma, perfume and perfumed article aroma augmenting, enhancing and imparting compositions and as foodstuff, chewing gum, toothpaste, medicinal product, tobacco, perfume and perfumed article aroma imparting materials of one or more derivatives of 1-acetyl-3,3-dimethylcyclohexane having the generic formula: ##STR1## wherein one of the dashed lines may be a carbon-carbon single bond or a carbon-carbon double bond and the other of the dashed lines is a carbon-carbon single bond and R is hydrogen or methyl.