Flavoring with 4-methyl-1-oxaspiro[5.5]undecane
AssigneeInternational Flavors & Fragrances Inc.
InventorsJohn B. Hall, Denis E. Hruza, Sr., Edward J. Shuster, Manfred Hugo Vock, Joaquin Francisco Vinals
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Abstract
Methods for preparing foodstuffs, flavoring compositions for foodstuffs, chewing gum and flavoring compositions for chewing gums by including therein 4-methyl-1-oxaspiro[5.5]undecane.
Claims2
A process for augmenting or enhancing the aroma or taste of a foodstuff comprising the step of adding to said foodstuff from 0.5 ppm up to about 0.1 percent by weight of said foodstuff of the spiropyran compound, 4-methyl-1- oxaspiro[5.5] undecane.
A flavor modifying composition consisting essentially of (i) from about 0.001 percent up to about 10 percent by weight based on the total weight of flavoring composition of the spiropyran compound, 4-methyl-1-oxaspiro [5.5] undecane and (ii) the remainder of said composition being a food flavor adjuvant selected from the group consisting of parahydroxy-benzyl acetone, vanillin, maltol, alpha-ionone, beta-ionone, isobutyl acetate, ethyl butyrate, dimethyl sulfide, acetic acid and acetaldehyde.
Dependencies are inferred from the claim text.