摘要:
Methods for producing cis-alkyl-2-methyl-3-pentenoates and isomeric mixtures containing high proportions (greater than 50%) of cis C.sub.2 -C.sub.6 alkyl-2-methyl-3-pentenoates.
摘要:
Described is a process comprising adding to tobacco (for subsequent incorporation into smoking articles along with tobacco blend) an amount sufficient to alter the flavor or aroma of the tobacco of 2-methyl-4-pentenoic acid and/or ethyl-2-methyl-4-pentenoate.
摘要:
Methods are described for adding the novel compounds, isobutyl and n-hexyl esters of 2-methyl-4-pentenoic acid to foodstuffs, chewing gums or medicinal products in order to impart sweet, fruity, strawberry, pineapple-like, pear and/or green aromas and tastes.
摘要:
Substituted-norbornane derivatives are described for use as perfumes, colognes and in perfume aroma augmenting, modifying, enhancing, and imparting compositions. The substituted norbornane derivatives having the following structure: ##STR1## wherein R is C.sub.3 or C.sub.4 alkenyl.
摘要:
Norbornane derivatives are used in foodstuffs and flavorings. Specifically, alpha-allyl-3, 3-dimethyl-2-norbornanemethanol, alpha-methallyl-3,3-dimethyl-2-norbornanemethanol, and alpha-allyl-alpha-3,3-trimethyl-2-norbornanemethanol are used.
摘要:
Described is the use in berry fruit flavors of a synthetically-produced 6-carbon carboxylic acid ester-containing composition comprising as its major constituent a cis ester of 2-methyl-3-pentenoic acid having the structure: ##STR1## wherein R is one of ethyl, isobutyl or n-hexyl.
摘要:
Methods are described for adding 2-methyl-4-pentenoic acid and/or C.sub.2 -C.sub.6 alkyl esters thereof to foodstuffs, chewing gums or medicinal products in order to impart sweet, fruity, strawberry, winey-cognac, pineapple-like, pear, green and/or apple-like aromas and tastes; with cooked strawberry jam undertones to said foodstuffs, chewing gums or medicinal products.
摘要:
A process for augmenting or enhancing the organoleptic properties of a consumable material such as soaps and detergents by admixing a substituted dimethyl dihydroxy benzene or cyclo-hexadiene.
摘要:
Described are the compounds 1-(2-methyl-2-propenyl)-3-(4-methyl-3-pentenyl)-.DELTA..sup.3 -cyclohexene-1-carboxaldehyde and 1-(2-methyl-2-propenyl)-4-(4-methyl-3-pentenyl)-.DELTA..sup.3 -cyclohexene-1-carboxaldehyde; and a process for preparing same by means of reacting a methallylic 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-methyl-2-propenyl)-(4-methyl-3-pentenyl)-.DELTA..sup.3 -cyclohexene-1-carboxaldehydes to consumable materials whereby:I. In foodstuffs and medicinal products, floral, muguet, coriander, fatty, green and creamy aroma and flavor characteristics are augmented or enhanced;Ii. In perfumes and perfumed articles, citrus, floral and fatty nuances are imparted, augmented and/or enhanced; andIii. In tobaccos and tobacco flavor and aroma imparting or enhancing compositions, sweet, spicey, coriander-like, citrus/fruity notes are imparted, prior to, and, on smokingAnd tobacco, foodstuff, flavor and perfume compositions containing the 1-(2-methyl-2-propenyl)-(4-methyl-3-pentenyl)-.DELTA..sup.3 -cyclohexene-1-carboxaldehydes.