公开(公告)号：US3824321A

公开(公告)日：1974-07-16

申请号：US27869172

申请日：1972-08-07

Applicant: GEN FOODS CORP

Inventor： PARLIMENT T ,  SCARPELLING R ,  SOAKUP R ,  EPSTEIN M ,  CLINTON W

IPC: A23L27/20 ,  A23L1/26

CPC classification number: A23L27/2054

Abstract: ENCHANCEMENT OF COFFEE FLAVOR FOODSTUFFS IS ACHEIVED BY THE ADDITION OF A SMALLL BUT EFFECTIVE AMOUNT OF ONE OR MORE COMPOUNDS CORESPONDING TO THE GENERAL FORMULA

2-(R-X-),3-R1,5-R2,6-R3-PYRAZINE

WHEREIN X IS OXYGEN OR SULFUR, R IS LOWER ALKYL, PREFERABLY HAING ONE TO THREE CARBON ATOMS, AND R1, R2 AND R3 ARE HYDROGEN OR AN ALKYL OF ONE TO TWELVE CARBON ATOMS PROVIDED THAT A LEAST ONE OF R1, R2, AND R3 IS ALKYL OF TWO TO TWELVE CARBON ATOMS.

公开(公告)号：US3840675A

公开(公告)日：1974-10-08

申请号：US32042373

申请日：1973-01-02

Applicant: GEN FOODS CORP

Inventor： PARLIMENT T

IPC: A23L27/20 ,  A23L1/26

CPC classification number: A23L27/2022 ,  A23L27/201

Abstract: 1. A PROCESS FOR PRODUCING A FLAVORANT HAVING THE TASTE AND AROMA OF POPCORN WHICH COMPRISES: (A) PREPARING A REACTION MIXTURE COMPRISING A COMPOUND SELECTED FROM THE GROUP CONSISTING OF GLYOXAL AND GLYCOALDEHYDE, AND A SULFIDE SOURCE; 8B) HEATING THE REACTION MIXTURE AT AN ELEVATED TEMPERATURE TO EFFECT THE REACTION; (C) COOLING THE REACTION MIXTURE; (D) ADJUSTING THE PH OF THE REACTION MIXTURE TO BELOW ABOUT 7 TO THEREBY EVOLVE EXCESS HYDROGEN SULFIDE; AND (E) AGING THE REACTION MIXTURE TO THEREBY DEVELOP THE CHARACTERISTIC PLEASANT POPCORN FLAVOR AND AROMA.

公开(公告)号：US3767425A

公开(公告)日：1973-10-23

申请号：US3767425D

申请日：1969-08-29

Applicant: GEN FOODS CORP

Inventor： PARLIMENT T ,  SCARPELLINO R ,  SOUKUP R ,  EPSTEIN M ,  CLINTON W

IPC: A23L27/20 ,  C07D241/18 ,  A23F1/00 ,  A23L1/26 ,  C07D51/76

CPC classification number: C07D241/18 ,  A23L27/2054

Abstract: Enhancement of coffee flavored foodstuffs is achieved by the addition of a small but effective amount of one or more compounds corresponding to the general formula

WHEREIN X is oxygen or sulfur, R is a lower alkyl, preferably having one to three carbon atoms, and R1, R2 and R3 are hydrogen or an alkyl of one to 12 carbon atoms provided that at least one of R1, R2 and R3 is alkyl of two to 12 carbon atoms.

Abstract translation: 咖啡调味食品的增强是通过加入少量但有效量的一种或多种化合物来实现的，所述化合物对应于通式为：X是氧或硫，R是优选具有1-3个碳原子的低级烷基，R 1， R2和R3是氢或1至12个碳原子的烷基，条件是R 1，R 2和R 3中的至少一个是2至12个碳原子的烷基。