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1.发明授权公开(公告)号：US07153995B2
公开(公告)日：2006-12-26
申请号：US11385267
申请日：2006-03-21
Applicant: Mark Lawrence Dewis , David John Edwards , Lesley Kendrick , Maria Wright , Amir Yusuf
Inventor： Mark Lawrence Dewis , David John Edwards , Lesley Kendrick , Maria Wright , Amir Yusuf
IPC: C07C321/00 , C07C323/00 , C07C381/00 , C07C261/00
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.
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Patent Agency Ranking
2.发明授权公开(公告)号：US07074453B2
公开(公告)日：2006-07-11
申请号：US10265861
申请日：2002-10-07
Applicant: Amir Yusuf , Mark Lawrence Dewis , David John Edwards , Lesley Kendrick , Maria Wright
Inventor： Amir Yusuf , Mark Lawrence Dewis , David John Edwards , Lesley Kendrick , Maria Wright
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.
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3.发明授权Ethyl 3-mercaptobutyrate as a perfuming agent and methods for preparing and using same 有权作为芳香剂的3-巯基丁酸乙酯及其制备及使用方法公开(公告)号：US06878366B2
公开(公告)日：2005-04-12
申请号：US10645772
申请日：2003-08-21
Applicant: Mark Lawrence Dewis , David John Edwards , Lesley Kendrick , Maria Wright , Amir Yusuf
Inventor： Mark Lawrence Dewis , David John Edwards , Lesley Kendrick , Maria Wright , Amir Yusuf
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。
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4.发明申请Ethyl 3-mercaptobutyrate as a flavoring or fragrance agent and methods for preparing and using same 审中-公开3-巯基丁酸乙酯作为调味剂或香料，以及制备和使用它们的方法公开(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
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。
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5.发明申请SPRAY-DRIED COMPOSITIONS CAPABLE OF RETAINING VOLATILE COMPOUNDS AND METHODS OF PRODUCING THE SAME 审中-公开挥发挥发性化合物的喷雾干燥组合物及其制备方法公开(公告)号：US20140205713A1
公开(公告)日：2014-07-24
申请号：US14002257
申请日：2012-03-02
Applicant: Keith Thomas Hans , Lulu Henson , Christopher Thomas Lavallee , Michael Popplewell , Eric Jesse Wolff , Maria Wright
Inventor： Keith Thomas Hans , Lulu Henson , Christopher Thomas Lavallee , Michael Popplewell , Eric Jesse Wolff , Maria Wright
CPC classification number: A23L27/20 , A23G4/06 , A23L2/56 , A23L5/51 , A23L27/12 , A23L27/202 , A23L27/2022 , A23L27/70 , A23V2002/00
Abstract: The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.
Abstract translation: 本发明涉及能够保留挥发性化合物的喷雾干燥组合物及其相关方法。 本发明还涉及通过这些方法制备的粉末。
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6.发明申请公开(公告)号：US20060165608A1
公开(公告)日：2006-07-27
申请号：US11385267
申请日：2006-03-21
Applicant: Mark Dewis , David Edwards , Lesley Kendrick , Maria Wright , Amir Yusuf
Inventor： Mark Dewis , David Edwards , Lesley Kendrick , Maria Wright , Amir Yusuf
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.
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