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公开(公告)号：US4097615A
公开(公告)日：1978-06-27
申请号：US765833
申请日：1977-02-04
CPC分类号： C07C327/00 , A23L27/2022 , A23L27/204 , A23L27/29 , C07C323/00 , C07C45/63 , C07C45/70 , C07C49/16 , C07C49/175
摘要： Processes and compositions are described for the use in foodstuff flavors and as foodstuff aroma and taste augmenting and enhancing materials of 3-propylthio-4-heptanol having the structure: ##STR1##
摘要翻译： 描述了用于食品香料的方法和组合物，以及具有以下结构的3-丙基硫代-4-庚醇的食品香料和味道增强和增强材料：
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公开(公告)号：US4061795A
公开(公告)日：1977-12-06
申请号：US765636
申请日：1977-02-04
IPC分类号： A23L27/20 , A23L27/29 , C07C45/63 , C07C45/70 , C07C49/16 , C07C49/175 , A23L1/226 , A23L1/235
CPC分类号： C07C327/00 , A23L27/2022 , A23L27/204 , A23L27/29 , C07C323/00 , C07C45/63 , C07C45/70 , C07C49/16 , C07C49/175
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.-oxy(oxo) sulfide and ether having the structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 --C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl.The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g., dulce de leche-like flavors), vegetable flavors, cucumber flavors, celery flavors and spice flavors.
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公开(公告)号：US4098910A
公开(公告)日：1978-07-04
申请号：US551045
申请日：1975-02-19
IPC分类号： A23K1/16 , A23L1/226 , A23L1/231 , C07D307/64
CPC分类号： C07D307/64 , A23K20/00 , A23L27/20 , A23L27/2052 , A23L27/26
摘要： Novel 3-furyl alkyl disulfides having the formula: ##STR1## wherein R.sub.1 is C.sub.1 -C.sub.7 lower alkyl or C.sub.5 -C.sub.6 cycloalkyl; R.sub.2 and R.sub.3 are each selected from the group consisting of hydrogen and methyl, at least one of R.sub.2 or R.sub.3 being methyl provided that when R.sub.1 is methy, each of R.sub.2 and R.sub.3 is methyl, such 3-furyl alkyl disulfides being useful in altering the organoleptic properties of foodstuffs.
摘要翻译： 具有下式的新型3-呋喃基烷基二硫化物：其中R 1是C 1 -C 7低级烷基或C 5 -C 6环烷基; R2和R3各自选自氢和甲基，R2和R3中的至少一个是甲基，条件是当R 1是甲基时，R 2和R 3各自是甲基，这样的3-呋喃基烷基二硫化物可用于改变， 改善或增强食品的感官特性。
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公开(公告)号：US4081480A
公开(公告)日：1978-03-28
申请号：US773964
申请日：1977-03-03
CPC分类号： C07C323/22 , A23L27/2022 , A23L27/203 , A23L27/29 , C07C2101/20
摘要： The fruity flavor of a foodstuff is augmented or enhanced by the use of one or more .alpha.-oxy(oxo)mercaptans having the formula: ##STR1## wherein X is one of: ##STR2## or ##STR3## and R.sub.1 and R.sub.2, taken separately, are the same and are either of methyl, ethyl, 1-propyl or 2-propyl, or R.sub.1 and R.sub.2 taken together, is nonylene having the structure: ##STR4## said .alpha.-oxy(oxo)mercaptan being selected from the group consisting of:3-mercapto-4-heptanol;4-mercapto-5-nonanol;4-mercapto-5-nonanone;3-mercapto-2,6-dimethyl-4-heptanone;2-mercaptocyclododecanone-1; and2-mercapto-3-pentanoneThese compounds augment or enhance the green, grapefruit, fruity, buchu leaf oil-like, floral, green vegetable and/or minty aromas and grapefruit-like, green, citrus, bitter, lemon, buchu leaf oil-like, blackcurrant-like, green vegetable-like, and/or cooling notes of food flavors.
摘要翻译： 通过使用一种或多种具有下式的α-氧代（氧代）硫醇来增强或增强食品的水果味：其中X是以下之一：其中X是以下之一：R1和R2， 分别是相同的，并且是甲基，乙基，1-丙基或2-丙基，或者R 1和R 2一起是具有以下结构的亚芳基：所述α-氧代（氧代）硫醇选自： 包含由...组成：
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公开(公告)号：US4053654A
公开(公告)日：1977-10-11
申请号：US765633
申请日：1977-02-04
CPC分类号： A23L27/29 , A23L27/2022
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.-oxy(oxo) sulfide and ether having the structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl. The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g., dulce de leche-like flavors), vegetable flavors, cucumber flavors, celery flavors and spice flavors.
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6.发明授权Uses of .alpha.-oxy(oxo) sulfides and ethers in foodstuffs and flavors for foodstuffs 失效在食品和食品中使用{60-氧（氧代）硫化物和醚类
公开(公告)号：US4044164A
公开(公告)日：1977-08-23
申请号：US730537
申请日：1976-10-07
IPC分类号： A23L27/20 , A23L27/29 , C07C45/63 , C07C45/70 , C07C49/16 , C07C49/175 , A23L1/226 , A23L1/235
CPC分类号： C07C327/00 , A23L27/2022 , A23L27/204 , A23L27/29 , C07C323/00 , C07C45/63 , C07C45/70 , C07C49/16 , C07C49/175
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.-oxy(oxo) sulfide and ether having the structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl. The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g., dulce de leche-like flavors), vegetable flavors, cucumber flavors, celery flavors and spice flavors.
摘要翻译： 描述了用于食品香料的方法和组合物，以及作为食品制品香气和味道增强和增强至少一种具有以下结构的α-氧代（氧代）硫醚和醚的材料：其中X是以下之一：
Z是硫或氧之一; 当R1和R2分开取代时，R1是氢或甲基，R2是甲基; 当R 1和R 2一起时，R 1和R 2形成苯基部分; Y是C 1 -C 4烷基，C 3或C 4链烯基，乙酰基，甲氧羰基甲基或1,3-二乙基丙酰基之一。 本发明的化合物可用于增强或增强浆果香料，谷类香料，坚果香料，西兰花香料，洋葱香料，柑橘香料（包括橙花，香柠檬，柠檬），茉莉香精，葡萄柚香精的风味和香气细微差别 ，和谐葡萄风味，黑醋栗味道，牛奶焦糖味（例如香菜类风味），蔬菜香料，黄瓜味，芹菜香料和香料。 -
公开(公告)号：US3988510A
公开(公告)日：1976-10-26
申请号：US581962
申请日：1975-05-29
CPC分类号： A23L27/2054 , A23L27/2052
摘要： Novel 3-furyl sulfides having the formula: ##SPC1##Wherein R.sub.1 is selected from the group consisting of aralkyl, nitrogenheterocyclic, alkenyl and alkylthioalkyl; and R.sub.2 and R.sub.3 are each selected from the group consisting of hydrogen and methyl; at least one of R.sub.2 and R.sub.3 being methyl, such 3-furyl sulfides being useful in modifying or enhancing the organoleptic properties of foodstuffs (e.g. taste and/or aroma).
摘要翻译： 具有下式的新型3-呋喃硫基：+ q，10，其中R1选自芳烷基，氮杂环，烯基和烷硫基烷基; 并且R 2和R 3各自选自氢和甲基; R2和R3中的至少一个是甲基，这种3-呋喃基硫化物可用于改变或增强食品的感官特性（例如味道和/或香气）。
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公开(公告)号：US4107184A
公开(公告)日：1978-08-15
申请号：US620353
申请日：1975-10-07
IPC分类号： A23K1/16 , A23L1/226 , A23L1/231 , C07D307/64
CPC分类号： C07D307/64 , A23K20/00 , A23L27/20 , A23L27/2052 , A23L27/26
摘要： Novel 3-furyl alkyl disulfides having the formula: ##STR1## wherein R.sub.1 is C.sub.1 -C.sub.7 lower alkyl or C.sub.5 -C.sub.6 cycloalkyl; R.sub.2 and R.sub.3 are each selected from the group consisting of hydrogen and methyl, at least one of R.sub.2 and R.sub.3 being methyl provided that when R.sub.1 is methyl, each of R.sub.2 and R.sub.3 is methyl, such 3-furyl alkyl disulfides being useful in altering, modifying or enhancing the organoleptic properties of foodstuffs.
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9.发明授权Uses of .alpha.-oxy(oxo) sulfides and ethers in foodstuffs and flavors for foodstuffs 失效在食品和食品中使用{60-氧（氧代）硫化物和醚类
公开(公告)号：US4061796A
公开(公告)日：1977-12-06
申请号：US765634
申请日：1977-02-04
IPC分类号： A23L27/20 , A23L27/29 , C07C45/63 , C07C45/70 , C07C49/16 , C07C49/175 , A23L1/226 , A23L1/235
CPC分类号： C07C327/00 , A23L27/2022 , A23L27/204 , A23L27/29 , C07C323/00 , C07C45/63 , C07C45/70 , C07C49/16 , C07C49/175
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.-oxy(oxo) sulfide and ether having the structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl.The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g., dulce de leche-like flavors), vegetable flavors, cucumber flavors, celery flavors and spice flavors.
摘要翻译： 描述了用于食品香料的方法和组合物，以及作为食品制品香气和味道增强和增强至少一种具有以下结构的α-氧代（氧代）硫醚和醚的材料：其中X是以下之一：
Z是硫或氧之一; 当R1和R2分开取代时，R1是氢或甲基，R2是甲基; 当R 1和R 2一起时，R 1和R 2形成苯基部分; Y是C 1 -C 4烷基，C 3或C 4链烯基，乙酰基，甲氧羰基甲基或1,3-二乙基丙酰基之一。 -
公开(公告)号：US4055691A
公开(公告)日：1977-10-25
申请号：US765775
申请日：1977-02-04
CPC分类号： A23L27/29 , A23L27/2022
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.-oxy(oxo) sulfide and ether having the structure: ##STR1##wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl.The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g., dulce de leche-like flavors), vegetable flavors, cucumber flavors, celery flavors and spice flavors.
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