Foodstuff flavoring methods and compositions
AssigneeInternational Flavors & Fragrances Inc.
InventorsIra Katz, Alan O. Pittet, Richard Arnold Wilson, William John Evers
Life of this patent
Estimating the term…
Abstract
Processes for obtaining food flavoring materials and for preparing foodstuffs comprising heating at least one conjugated oxygen-containing carbonyl compound such as a hydroxyfuranone, a hydroxylactone, or a hydroxypyrone in the presence of hydrogen sulfide to obtain hearty flavoring compositions, particularly compositions having meat and cheese flavors; together with the compositions so obtained.
Claims24
A process comprising heating in solution at least one cyclic carbonyl compound having the formula ##STR11## wherein the dashed line is a single bond or a carbon-carbon double bond;
- Y is --O--, --CR.sub.3 R.sub.4 -- or =CR.sub.3 --;
- X is --O-- or --CR.sub.2 R.sub.5 -- when the dashed line is a single bond and Y is --CR.sub.3 R.sub.4 --;
- X is --CR.sub.2 R.sub.5 -- when the dashed line is a single bond and Y is --O--;
- X is =CR.sub.2 --O-- when the dashed line is a double bond, and Y is =CR.sub.3 -- when the dashed line is a double bond;
- R.sub.1, R.sub.2, R.sub.3, R.sub.4, and R.sub.5 are the same or different and are lower alkyl or hydrogen;
- with hydrogen sulfide in the molar ratio of sulfide to carbonyl compound of from about 0.05:1 to about 3:1 under a pressure of from about two to ten atmospheres to produce a hearty flavoring material, said solution being substantially free of esters of hydroxy polybasic acids.
Dependencies are inferred from the claim text.