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US 4,228,278 AGranted
Preparation of 2,4,6-tri-isobutyl dihydro-1,3,5-dithiazine
AssigneeInternational Flavors & Fragrances Inc.
InventorsChi-Kuen Shu, Braja D. Mookherjee, Manfred H. Vock
Life of this patent
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Abstract
A small but effective amount of a pure crystalline or substantially pure compound represented by the formula: ##STR1## is used to alter, modify or enhance the flavor and aroma characteristics of a foodstuff having a bacon, caramel, roasted meat, roasted nut or fowl flavor and aroma.
Claims1
A process for producing crystalline 2,4,6,-tri-isobutyl-dihydro-1,3,5-dithiazine having the structure:
- ##STR11## comprising the steps of:
- (i) reacting isovaleraldehyde with ammonium sulfide in the presence of citric acid in aqueous media a temperature of between 0.degree. C. and 15.degree. C. with the mole ratio of ammonium sulfide:isovaleraldehyde being between 2:1 and 1:0.5;
- the reaction time being between one and five hours thereby forming a gel;
- (ii) converting the resulting reaction mass gel to a two-liquid phase system;
- an organic phase and an aqueous phase by means of mechanical agitation of said gel;
- (iii) separating the aqueous phase from the organic phase;
- (iv) admixing the organic phase with aqueous mineral acid whereupon a crystalline precipitate is formed;
- (v) separating the resulting crystals from the resulting mixture;
- (vi) washing the resulting crystals with a non-dissolving hydrocarbon liquid;
- (vii) neutralizing the resulting washed crystals by dissolving said crystals in a solvent and admixing the resulting solution with a weak base;
- (viii) washing out the excess base from the resulting solution and drying the resulting organic solution;
- (ix) evaporating the solvent from said organic solution to yield 2,4,6-tri-isobutyl-dihydro-1,3,5-dithiazine in crystalline form.
9 more elements
Dependencies are inferred from the claim text.