摘要:
Novel lower 2-alkyldene-3-alkenals having the generic formula: ##STR1## wherein one of R.sub.1 and R.sub.2 is hydrogen and the other is methyl, and one of R.sub.3 and R.sub.4 is hydrogen and the other is an alkyl group having two or four carbon atoms, but specifically, selected from the group consisting of:Cis-2-ethylidene-trans-3-hexenal;Cis-2-ethylidene-cis-3-hexenal;Trans-2-ethylidene-trans-3-hexenal;Trans-2-ethylidene-6-methyl-cis-3-heptenal; andTrans-2-ethylidene-6-methyl-trans-3-heptenalSuch alkenals being useful in altering, augmenting or enhancing organoleptic properties of foodstuffs, perfume compositions, perfumed articles and tobaccos.
摘要:
Methods for altering, modifying or enhancing the organoleptic properties of foodstuffs and perfumes comprising incorporating with such materials a small but effective amount (from 0.02 ppm up to about 150 ppm) of at least one 2-alkylidene-cis-3-alkenal or at least one 2-alkylidene-trans-3-alkenal or a mixture having at last one 2-alkylidene-trans-3-alkenal and one 2-alkylidene-cis-3-alkenal represented by the formula: ##SPC1##Or di-lower alkyl acetal thereof wherein one of R.sub.1 and R.sub.2 is hydrogen and the other is lower alkyl; and one of R.sub.3 and R.sub.4 is hydrogen and the other is lower alkyl; together with compositions containing the said 2-alkylidene-3-alkenals or acetals thereof for use in altering such organoleptic properties.
摘要:
Novel lower 2-alkylidene-2-alkenals having the formula: ##SPC1##Wherein one of R.sub.1 and R.sub.2 is hydrogen and the other is methyl, and one of R.sub.3 and R.sub.4 is hydrogen and the other is an alkyl group having two or four carbon atoms, such alkenals being useful in altering organoleptic properties of consumable materials.
摘要:
Described are intermediates, acetals formed in processes for producing novel 2-alkylidene-3-alkynals and 2-alkylidene-3-alkenals which processes comprise reacting an alkyl metallo acetylide with a dialkoxy acetonitrile or a dialkoxy dialkyl acetamide to form an imine salt, hydrolyzing the imine salt to form a 1,1-dialkoxy-3-alkyn-2-one, alternatively (a) first treating the alkynone with an alkylidene tri-substituted phosphorane or an alkylidene phosphorous triamide or an alkyl phosphoramide anionic compound to provide a dialkoxy alkylidene alkyne, and then either (1) hydrolyzing the dialkoxy alkylidene alkyne to form a novel aldehyde, an alkylidene alkynal, and if desired, reducing the triple bond of the alkylidene alkynal to a double bond to obtain the corresponding alkylidene alkenal or (2) first reducing the dialkoxy alkylidene alkyne to form a 1,1-dialkoxy-2-alkylidene-3-alkene and if desired then hydrolyzing said 1,1-dialkoxy-2-alkylidene-3-alkene to form the desired 2-alkylidene-3-alkenal; or (b) first reducing the alkynone to form a 1,1-dialkoxy-3-alken-2-one and then treating the 1,1-dialkoxy-3-alken-2-one with an alkylidene tri-substituted phosphorane or an alkylidene phosphorous triamide or an alkyl phosphoramide anionic compound to provide a dialkoxy alkylidene alkene and, if desired, then hydrolyzing said dialkoxy alkylidene alkene to form the desired 2-alkylidene-3-alkenal.
摘要:
Processes and compositions are described for use in foodstuff flavors and as foodstuff article aroma and taste augmenting and enhancing materials of at least one alpha-substituted alkylidene methionals having the structure: ##STR1## wherein R.sub.1 or R.sub.2 is one of the moieties: ##STR2## and the other is hydrogen or methyl. Addition of one or more alpha-substituted alkylidene methionals to foodstuff flavorings or to foodstuffs is indicated to produce the following aroma and flavor characteristics, in the alternative taken together:AromaPotato;Methional-like;Green;Hydrolyzed vegetable protein-like;Chicken-like;Cabbage;Green potato;Green weedy;Broccoli-like; andGreen bean-like.FlavorPotato;Metallic;Sulfury-green;Cabbage-like;Chicken;Mushroom-like;Green-weedy;Broccoli-like; andGreen bean-like.The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of vegetable (including potato and cabbage) and chicken flavors.
摘要:
Processes for producing novel 2-alkylidene-3-alkynals and 2-alkylidene-3-alkenals which comprise reacting an alkyl metallo acetylide with a dialkoxy acetonitrile or a dialkoxy dialkyl acetamide to form an imine salt, hydrolyzing the imine salt to form a 1,1-dialkoxy-3-alkyn-2-one, alternatively (a) first treating the alkynone with an alkylidene tri-substituted phosphorane or an alkylidene phosphorous triamide or an alkyl phosphoramide anionic compound to provide a dialkoxy alkylidene alkyne, and then either (1) hydrolyzing the dialkoxy alkylidene alkyne to form a novel aldehyde, an alkylidene alkynal, and if desired, reducing the triple bond of the alkylidene alkynal to a double bond to obtain the corresponding alkylidene alkenal or (2) first reducing the dialkoxy alkylidene alkyne to form a 1,1-dialkoxy-2-alkylidene-3-alkene and if desired then hydrolyzing said 1,1-dialkoxy-2-alkylidene-3-alkene to form the desired 2-alkylidene-3-alkenal; or (b) first reducing the alkynone to form a 1,1-dialkoxy-3-alken-2-one and then treating the 1,1-dialkoxy-3-alken-2-one with an alkylidene tri-substituted phosphorane or an alkylidene phosphorous triamide or an alkyl phosphoramide anionic compound to provide a dialkoxy alkylidene alkene and, if desired, then hydrolyzing said dialkoxy alkylidene alkene to form the desired 2-alkylidene-3-alkenal; together with novel alkylidene alkynals and acetals thereof so produced.
摘要:
Described are mixtures of cis and trans isomers of 2-[(methylthio)methyl]-3-phenyl-2-propenal having the structures: ##STR1## The ratio of cis to trans isomer being from 7:3 up to 9.5:0.5 wherein augmenting and enhancing the flavors and aroma of meat extract, meat, hydrolyzed vegetable protein, nut and chocolate flavored foodstuff by augmenting or enhancing the sweet, meat extract like, hydrolyzed vegetable protein like and beef broth like aroma and sweet, meat extract like, hydrolyzed vegetable protein like, beef broth like, and monosodium glutamate like flavor characteristics with mouthfeel effects.
摘要:
Processes and compositions are described for use in foodstuff flavors and as foodstuff article aroma and taste augmenting and enhancing materials of at least one alpha-substituted alkylidene methionals having the structure: ##STR1## wherein R.sub.1 or R.sub.2 is one of the moieties: ##STR2## AND THE OTHER IS HYDROGEN OR METHYL. Addition of one or more alpha-substituted alkylidene methionals to foodstuff flavorings or to foodstuffs is indicated to produce the following aroma and flavor characteristics, in the alternative taken together:AromaPotato;Methional-like;Green;Hydrolyzed vegetable protein-like;Chicken-like;Cabbage;Green potato;Green weedy;Broccoli-like; andGreen bean-like.FlavorPotato;Metallic;Sulfury-green;Cabbage-like;Chicken;Mushroom-like;Greeen-weedy;Broccoli-like; andGreen bean-like.The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of vegetable (including potato and cabbage) and chicken flavors.
摘要:
Processes for producing novel 2-alkylidene-3-alkynals and 2-alkylidene-3-alkenals which comprise reacting an alkyl metallo acetylide with a dialkoxy acetonitrile or a dialkoxy dialkyl acetamide to form an imine salt, hydrolyzying the imine salt to form a 1,1-dialkoxy-3-alkyn-2-one, alternatively (a) first treating the alkynone with an alkylidene tri-substituted phosphorane or an alkylidene phosphorous triamide or an alkyl phosphoramide anionic compound to provide a dialkoxy alkylidene alkyne, and then either (1) hydrolyzing the dialkoxy alkylidene alkyne to form a novel aldehyde, an alkylidene alkynal, and if desired, reducing the triple bond of the alkylidene alkynal to a double bond to obtain the corresponding alkylidene alkenal or (2) first reducing the dialkoxy alkylidene alkyne to form a 1,1-dialkoxy-2-alkylidene-3-alkene and if desired then hydrolyzing said 1,1-dialkoxy-2-alkylidene-3-alkene to form the desired 2-alkylidene-3-alkenal; or (b) first reducing the alkynone to form a 1,1-dialkoxy-3-alken-2-one and then treating the 1,1-dialkoxy-3-alken-2-one with an alkylidene tri-substituted phosphorane or an alkylidene phosphorous triamide or an alkyl phosphoramide anionic compound to provide a dialkoxy alkylidene alkene and, if desired, then hydrolyzing said dialkoxy alkylidene alkene to form the desired 2-alkylidene-3-alkenal; together with novel alkylidene alkynals and acetals thereof so produced.
摘要:
Described are the esters of alkylthioalkanoic acids defined according to the structure: ##STR1## wherein R.sub.1 represents C.sub.3 -C.sub.6 alkenyl or C.sub.1 -C.sub.4 alkyl; R.sub.2 represents C.sub.3 alkyl; C.sub.3 hydroxyalkyl or C.sub.3 alkenyl; N represents 0, 1 or 2 amd M represents 0 or 1 and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.