Flavoring with .alpha.-oxy(oxo)mercaptans
AssigneeInternational Flavors & Fragrances Inc.
InventorsWilliam J. Evers, Howard H. Heinsohn, Jr., Manfred Hugo Vock
Life of this patent
Estimating the term…
Abstract
The fruity flavor of a foodstuff is augmented or enhanced by the use of one or more .alpha.-oxy(oxo)mercaptans 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; and 2-mercapto-3-pentanone These 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.
Claims2
A process for augmenting or enhancing the fruity or vegetable aroma or taste of a foodstuff which comprises adding thereto from about 0.02 ppm up to about 50 ppm by weight of said foodstuff of 4-mercapto-5-nonanone.
A composition for augmenting or enhancing the fruity or vegetable flavor of a foodstuff comprising (i) from 0.05% up to 5% by weight of said flavor of 3-mercapto-4-heptanol, the remainder of said composition being (ii) at least one adjuvant selected from the group consisting of:
- grapefruit oil;
- bergamot oil;
- citral;
- amyl alcohol;
- ethyl acetate;
- 5-phenyl-4-pentenal;
- 5-phenyl-2-pentenal;
- limonene;
- n-octanal;
- n-decanal;
- geraniol;
- cadiene;
- dimethylanthranilate;
- vanillin;
- amyl butyrate;
- 2-(n-pentyl)-thiazole;
- 2-(i-butyl)thiazole;
- 2-(i-propyl)-thiazole;
- The dimethyl acetal of 2-phenyl-4-pentenal;
- methional;
- 4-methylthiobutanal;
- 2-ethyl-3-acetyl pyrazine;
- 2-methyl pyrazine;
- 2-trans hexenal;
- maltol;
- 2-phenyl-4-pentenal;
- 2-phenyl-4-pentenal dimethyl acetal;
- and
- 2-phenyl-4-pentenal diethyl acetal.
Dependencies are inferred from the claim text.