摘要:
The present invention relates to the use of a compound of having the following formula: wherein either 1 or 2 of the dotted lines represent a double bond, in order to provide or enhance buttery, creamy, green, fatty and/or milky note to flavors and foods.
摘要:
A solid coffee product susceptible of being obtained via a process that includes the following steps: a) the extraction with water, at a temperature below 70° C., of ground coffee obtained from green coffee beans; b) the removal of the water from the thus obtained aqueous extract to form a solid extract of green coffee; and c) the thermal treatment of the solid extract of green coffee at an appropriate temperature and for an amount of time sufficient to obtain a solid coffee product.
摘要:
The invention relates to novel liquid compositions, comprising: a) a liquid base intended for the treatment of surfaces, in particular fabrics or hard surfaces; b) at least one sulfur-containing compound of formula wherein R1 and R2 represent, separately and independently of each other, a hydrogen atom, a halogen atom, preferably chlorine, a C1-C4 linear or branched alkyl group, an amino group or a benzylamino group; or, alternatively, R1 and R2 are taken together to represent a phenyl or pyridine ring, possibly substituted with one to four C1-C4 linear or branched alkyl or alkenyl groups and/or one to two halogen atoms, preferably chlorine atoms; and R3 represents a hydrogen atom, an alkali metal atom, in particular Na or k, a phenyl or benzyl group possibly substituted with one or two halogen atoms and/or one or two methyl, trifluoromethyl, methoxy or amino groups, an amine group, or a C1-C8 unsaturated, linear, branched or cyclic hydrocarbon group possibly substituted with one or two nitrogen, oxygen or halogen atoms; c) at least one sulfur-containing pro-fragrance compound; and d) one or more perfuming co-ingredients; and wherein the composition has a pH comprised between 1 and 8. The compositions can be advantageously used in methods of treatment of fabric and household surfaces, to impart thereto a fresh, odor stable and long-lasting fragrance. They also show a stable out of the bottle odor, without any off-odor notes, independently of the duration of storage of the bottled liquid products.
摘要:
The present invention relates to the use of alkylpyridines of formula (I) wherein R represents a C6 to C10 alkyl or alkenyl group as taste-conferring or enhancing ingredients to impart or reinforce the kokumi or umami taste in flavored compositions or flavored foods.
摘要:
Tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue, together with amino acid derivatives having a structure of the N-lactoyl-X type, where X represents an amino acid residue, are very useful flavoring ingredients for the preparation of flavoring compositions and flavored food products upon which they confer a remarkable fullness and mouthfeel.
摘要:
The compounds of the formula in which the dotted line indicates the location of a single or double bond; R1 represents a radical derived from an odoriferous alcohol of the formula R1OH; R2 represents a hydrogen atom, a linear or branched, saturated or unsaturated C1-C30 hydrocarbon radical, or an aliphatic or aromatic cyclic compound having 5 or 6 carbon atoms, this radical R2 possibly comprising heteroatoms of oxygen, sulphur or nitrogen; the symbols R3, R4 and R4′, considered independently, represent a hydrogen atom, a linear or branched, saturated or unsaturated, if necessary substituted, C1 to C20 hydrocarbon radical possibly comprising one or more heteroatoms, or, when considered together with the carbon atoms to which they are bonded, can form aromatic or aliphatic monocyclic, bicyclic or tricyclic compounds, the radicals R3, R4 and R4′ possibly comprising functional groups of the ester and carbamoyl type so as to liberate several molecules of odoriferous alcohol R1OH per single molecule of precursor, are new compounds capable of liberating an odoriferous alcohol of the formula R1OH upon hydrolysis of the ester bond.
摘要:
The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5, or even a C1 to C3, alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.
摘要:
The present invention relates to the use of a derivative of a amino acid and a diacid as a flavoring ingredient. In particular, these compounds are particularly useful as mouthfeel or umami agents or as a partial or total replacer for monosodium glutamate (MSG).
摘要:
Compounds of the formula in which the dotted lines indicate the position of single or double bonds, R1 represents a radical belonging to a fragrant alcohol of the formula R1OH, X represents a nucleophilic group selected from the group consisting of —OH, ═O, —NH2 or —NHR3, R3 representing a C1 to C6 straight-chain or branched hydrocarbon radical, saturated or unsaturated, or an aliphatic or aromatic ring having 5 or 6 carbon atoms, m and n define whole numbers within the range 0 to 2 such that the sum m+n is equal to 1 or 2, p defines a whole number with a value of 0 or 1, each of the symbols R2, R4, R5, R6, R7, taken independently, represents a hydrogen atom, a C1 to C4 straight-chain or branched hydrocarbon radical, saturated or unsaturated, optionally substituted and, taken two by two, they can form aromatic or aliphatic monocyclic, bicyclic or tricyclic substances with the carbon atoms to which they are bound, are compounds capable of releasing a fragrant alcohol of the formula R1OH upon hydrolysis of the ester bond.
摘要:
(6R)-4,5,6,7-Tetrahydro 3,6-dimethyl-3H-benzo[b]furan-2-one is a compound of use in perfumery and the field of flavorings. The compound can be used to impart a minty, slightly vanilla-scented odor, and its flavor imparts sweetness and roundness to the compositions to which it is added.