SUBSTANCE MIXTURES
    3.
    发明申请
    SUBSTANCE MIXTURES 审中-公开

    公开(公告)号:US20170265511A1

    公开(公告)日:2017-09-21

    申请号:US15310191

    申请日:2015-06-03

    摘要: The invention relates to substance mixtures which contain (a) sodium carboxymethyl cellulose and (b) at least one bitter principle selected from the group consisting of xanthines, phenolic glycosides, flavanoid glycosides, hydrolysable or non-hydrolysable tannins, flavones and the glycosides thereof, caffeic acid and the esters thereof, terpenoid bitter principles, catechin, epicatechin, epigallocatechin, gallocatechin, gallocatechin-3-gallate, leucine, isoleucine, valine, tryptophan and phenylalanine, protein hydrolysates, peptides and metal salts and their mixtures, and optionally (c) dextrins, with the proviso that the components (a) and (b) are in the weight ratio of from 1:1 to 1:1,000.

    Organoleptic substances
    4.
    发明授权
    Organoleptic substances 有权
    感官物质

    公开(公告)号:US06231912B1

    公开(公告)日:2001-05-15

    申请号:US09217493

    申请日:1998-12-21

    IPC分类号: A23L122

    CPC分类号: C11B9/0011

    摘要: There is described 3-mercapto-2-alkyl-alkane-1-ols of the general formula A, wherein R1=CH3, C2H5, C3H7 (n, iso) or C4H9 (n, iso, tert.) and R2=CH3, C2H5, C3H7 (n, iso) or C4H9 (n, iso, tert.), which can be employed as fragrance or organoleptic substances. For production of these compounds, either the corresponding 3-acetylthio-2-alkyl-alkanal or the 3-mercapto-2-alkyl-alkanal can be converted with a reducing agent. Described is also a process for organoleptically enhacing a foodstuff with an alkanol of the general Formula A, wherein an ester of the alkanol is added to the foodstuff and the ester fortified foodstuff is subjected to a process, in which the ester is at least partially converted to the alkanol.

    摘要翻译: 描述了通式A的3-巯基-2-烷基 - 烷烃-1-氧化物,其中R1 = CH3,C2H5,C3H7(n,iso)或C4H9(n,iso,tert)和R2 = CH3,C2H5, C3H7(n,iso)或C4H9(n,iso,tert),可用作香料或感官物质。 对于这些化合物的制备,可以用还原剂转化相应的3-乙酰硫基-2-烷基 - 链烷醛或3-巯基-2-烷基 - 链烷醛。 还描述了用通式A的链烷醇对食物进行感官感光加工的方法,其中将链烷醇的酯加入到食品中,并对酯强化食品进行一种方法,其中酯至少部分转化 链烷醇。

    Fragrance and flavor material
    10.
    发明授权
    Fragrance and flavor material 失效
    香料和香料

    公开(公告)号:US06303173B1

    公开(公告)日:2001-10-16

    申请号:US09378401

    申请日:1999-08-20

    IPC分类号: A23L122

    摘要: Described are compounds of the general formula A where R2=CH3, C2H5, C3H7 (n, iso) or C4H9 (n, iso, tert) and R2=CH3, C2H5, C3H7 (n, iso) or C4H9 (n, iso, tert) which are especially useful as fragrance or flavor materials. The 3-mercapto-2-alkyl-alkanals of the general formula A in which X—CHO are formed by reaction of the corresponding 2-alkyl-2-alkenals with hydrogen sulfide.

    摘要翻译: 描述了通式为A,其中R 2,R 3,C 2 H 5,C 3 H 7(n,异)或C 4 H 9(n,异,叔)和R 2 = CH 3,C 2 H 5,C 3 H 7(n,异)或C 4 H 9 作为香料或调味料特别有用。 其中通过相应的2-烷基-2-烯烃与硫化氢的反应形成X-CHO的通式A的3-巯基-2-烷基 - 链烷烃。