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    Unsaturated cyclic and acyclic carbamates exhibiting taste and flavor enhancement effect in flavor compositions
    1.
    发明授权
    Unsaturated cyclic and acyclic carbamates exhibiting taste and flavor enhancement effect in flavor compositions 有权
    不饱和的环状和非环状的氨基甲酸酯在风味组合物中表现出味道和风味增强效果

    公开(公告)号：US08007849B2

    公开(公告)日：2011-08-30

    申请号：US11304151

    申请日：2005-12-14

    申请人： Tao Pei ,  Mark L. Dewis ,  Adam Jan Janczuk

    发明人： Tao Pei ,  Mark L. Dewis ,  Adam Jan Janczuk

    IPC分类号： A23L1/22

    CPC分类号： C07C333/04 ,  A23L27/20 ,  C07C271/12 ,  C07C271/34 ,  C07C271/44 ,  C07C317/18 ,  C07C2601/02 ,  C07C2601/08 ,  C07C2601/14 ,  C07C2601/16 ,  C07D333/48

    摘要： The present invention relates to novel compounds having sweet, salt or umami taste enhancement qualities. These compounds have the structure: where R1 is H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl; R3 is selected from the group consisting of H, phenyl, C1-C10 straight or branched chain alkyl, alkenyl, alkynyl, alkyldienyl, acyclic or containing no more than one ring, which contains no more than a total of five heteroatoms selected from F, O, S, N, and P; and if R1═H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl, which contains no more than two of each heteroatom selected from N, O, and S; or if R1, R2 and R3 taken together can represent one, or two aromatic rings, which contain no more than three of each heteroatom selected from F, N, S, and O. R4 is selected from the group consisting of H, methyl or ethyl; R5 is selected from the group consisting of H, methyl and ethyl; R6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, acyclic or containing no more than one ring; except for in the case of structure 1 when if R4═H or methyl and R5═H or methyl, R6 as described above and phenyl; or when R4, R5, and R6 taken together can be equal to R7 is selected from the group consisting C1-C4 alkyl, or alkenyl.

    摘要翻译： 本发明涉及具有甜味，盐或鲜味增强品质的新颖化合物。 这些化合物具有以下结构：其中R 1是H或甲基; R2选自H，C1-C4烷基，烯基; R 3选自H，苯基，C 1 -C 10直链或支链烷基，烯基，炔基，烷基二烯基，非环状或含有不多于一个环，其含有不超过总共五个选自F， O，S，N和P; 并且如果R 1 = H，R 2和R 3一起可以代表环丙基，环丁基，环戊基，环戊烯基，环己基或环己烯基，其含有不超过两个选自N，O和S的杂原子; 或者如果R 1，R 2和R 3一起表示一个或两个芳环，其含有不超过三个选自F，N，S和O的每个杂原子.R 4选自H，甲基或 乙基; R5选自H，甲基和乙基; R 6选自H，C 1 -C 9直链或支链烷基，烯基，烷基二烯基，无环或不超过一个环; 在结构1的情况下，如果R4 = H或甲基，R5 = H或甲基，R6如上所述和苯基; 或当R 4，R 5和R 6一起可以等于R 7时，选自C 1 -C 4烷基或烯基。

    Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions
    2.
    发明授权
    Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions 有权
    饱和和不饱和的N-烷酰胺在风味组合物中表现出味道和风味增强效果

    公开(公告)号：US07541055B2

    公开(公告)日：2009-06-02

    申请号：US11178179

    申请日：2005-07-08

    申请人： Mark L. Dewis ,  Garry Conkiln ,  Tao Pei ,  Catherine Marie Smith ,  Adam Jan Janczuk

    发明人： Mark L. Dewis ,  Garry Conkiln ,  Tao Pei ,  Catherine Marie Smith ,  Adam Jan Janczuk

    IPC分类号： A23L1/22

    CPC分类号： C07C233/05 ,  A23L2/56 ,  A23L23/00 ,  A23L27/2054 ,  A23L27/40 ,  A23L27/88 ,  A61K47/18 ,  C07C233/09 ,  C07C233/58 ,  C07C2602/02

    摘要： The present invention is directed to novel compounds and a process for augmenting or imparting a flavor enhancement effect or modifying the perception of one or more of the five basic taste qualities sweet, sour, salt, bitter and umami, to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup comprising the step of adding to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup a flavor enhancement or modification of basic taste quality augmenting, enhancing or imparting quantity and concentration of at least one N-substituted unsaturated alkyl amide defined according to the structures:

    摘要翻译： 本发明涉及新的化合物和增强或赋予香味增强效果或将甜味，酸，盐，苦味和鲜味的五种基本味觉品质中的一种或多种的感觉改变为食品，口香糖， 药用产品，牙膏，酒精饮料，含水饮料，小吃，酱汁或汤，其包括向食品，口香糖，药用产品，牙膏，酒精饮料，含水饮料，小吃，酱汁或汤中添加风味增强或改性 增加或赋予至少一种根据以下结构定义的N-取代的不饱和烷基酰胺的量和浓度的基本味道品质：

    Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions
    8.
    发明授权
    Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions 有权
    饱和和不饱和的N-烷酰胺在风味组合物中表现出味道和风味增强效果

    公开(公告)号：US07427421B2

    公开(公告)日：2008-09-23

    申请号：US10939096

    申请日：2004-09-10

    申请人： Mark L. Dewis ,  Garry Conklin ,  Tao Pei

    发明人： Mark L. Dewis ,  Garry Conklin ,  Tao Pei

    IPC分类号： A23L1/22

    CPC分类号： C07C233/05 ,  A23L27/202 ,  A23L27/203 ,  A23L27/204

    摘要： Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: where R1═H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl and methylene; R3 is selected from the group consisting of H, C1-C8 straight or branched chain alkyl, alkenyl, dienalkyl or phenyl; or if R1═H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl; R4 is selected from the group consisting of H, methyl and ethyl; R5 is selected from the group consisting of H, methyl and ethyl; R6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, acyclic or containing no more than one ring; with the proviso that in structure 1 when R4 is H or Me; and R5═H or methyl, R6 may be selected from the group described above or phenyl.

    摘要翻译： 饱和和不饱和化合物，具有甜味，盐或鲜味增强品质。 该化合物具有以下结构：其中R 1 -H或甲基; R 2选自H，C 1 -C 4烷基，烯基和亚甲基; R 3选自H，C 1 -C 8直链或支链烷基，烯基，二烯基或苯基; 或者如果R 1，H 2，R 2和R 3一起可以代表环丙基，环丁基，环戊基，环戊烯基，环己基或环己烯基; R 4选自H，甲基和乙基; R 5选自H，甲基和乙基; R 6选自H，C 1 -C 9直链或支链烷基，烯基，烷基二烯基，无环或不超过一个环; 条件是结构1当R 4是H或Me时; 和R 5 -H或甲基，R 6可以选自上述基团或苯基。

    Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions
    9.
    发明授权
    Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions 有权
    饱和和不饱和的N-烷酰胺在风味组合物中表现出味道和风味增强效果

    公开(公告)号：US07794768B2

    公开(公告)日：2010-09-14

    申请号：US12189887

    申请日：2008-08-12

    申请人： Mark L. Dewis ,  Garry Conklin ,  Tao Pei

    发明人： Mark L. Dewis ,  Garry Conklin ,  Tao Pei

    IPC分类号： A23L1/22

    CPC分类号： C07C233/05 ,  A23L27/202 ,  A23L27/203 ,  A23L27/204

    摘要： Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: wherein R1═H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl and methylene; R3 is selected from the group consisting of H, C1-C8 straight or branched chain alkyl, alkenyl, dienalkyl and phenyl; or if R1═H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl; R4 is selected from the group consisting of H, methyl and ethyl; R5 is selected from the group consisting of H, methyl and ethyl; R6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, and acyclic or cyclic containing no more than one ring; with the proviso that in structure 1, when R4 is H or Me and R5═H or methyl, R6 may be selected from the group described above and phenyl.

    摘要翻译： 饱和和不饱和化合物，具有甜味，盐或鲜味增强品质。 该化合物具有以下结构：其中R1 = H或甲基; R2选自H，C1-C4烷基，烯基和亚甲基; R3选自H，C1-C8直链或支链烷基，烯基，二烯基和苯基; 或者如果R 1 = H，R 2和R 3可以一起代表环丙基，环丁基，环戊基，环戊烯基，环己基或环己烯基; R4选自H，甲基和乙基; R5选自H，甲基和乙基; R 6选自H，C 1 -C 9直链或支链烷基，烯基，烷基二烯基，以及不多于一个环的非环状或环状基团; 条件是在结构1中，当R 4为H或Me且R 5 = H或甲基时，R 6可以选自上述基团和苯基。

    Alkyldienamides exhibiting taste and sensory effect in flavor compositions
    10.
    发明授权
    Alkyldienamides exhibiting taste and sensory effect in flavor compositions 有权
    在风味组合物中表现出味觉和感官效果的烷基二酰胺

    公开(公告)号：US07632531B2

    公开(公告)日：2009-12-15

    申请号：US10783652

    申请日：2004-02-20

    申请人： Mark L. Dewis ,  Michelle E. Huber ,  Michael V. Cossette ,  David O. Agyemang ,  Garry Conklin ,  Tao Pei

    发明人： Mark L. Dewis ,  Michelle E. Huber ,  Michael V. Cossette ,  David O. Agyemang ,  Garry Conklin ,  Tao Pei

    IPC分类号： A23L1/22

    CPC分类号： C07D317/58 ,  C07C233/09 ,  C07C233/10 ,  C07C233/20 ,  C07C2601/04 ,  C07D317/60

    摘要： Compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below: where X is selected from the group consisting of H, methyl, ethyl, n-propyl, and isopropyl;Y is selected from the group consisting of methyl, ethyl, cyclopropyl, isopropyl, n-propyl, n-butyl, sec-butyl, isobutyl, 2-methylbutyl, allyl, cyclobutyl, cyclopentyl, CH2CH(OH)CH3, CH(CH3)CH2OH, CH2C(CH3)OH, CH2CH2OH, CH2CO2CH3, geranyl, neryl; or X and Y together form the structures R3 is selected from the group consisting of methyl and H;R4 is selected from the group consisting of methyl and H; R5 is selected from the group consisting of methyl, phenyl, benzyl, ethyl, propyl, butyl, isopropyl, phenylethyl,

    摘要翻译： 公开了适合用作调味剂的化合物。 这些化合物用作香料，因为它们具有鲜味特征或其它所需的感官特性。 所公开的化合物由下列结构定义：其中X选自H，甲基，乙基，正丙基和异丙基; Y选自甲基，乙基，环丙基，异丙基，正丙基，正丁基，仲丁基，异丁基，2-甲基丁基，烯丙基，环丁基，环戊基，CH 2 CH（OH）CH 3，CH（CH 3） CH2OH，CH2C（CH3）OH，CH2CH2OH，CH2CO2CH3，香叶基，橙花基; 或X和Y一起形成结构R 3选自甲基和H; R 4选自甲基和H; R 5选自甲基，苯基，苄基，乙基，丙基，丁基，异丙基，苯乙基，