Use of tricyclic alcohols, ethers and esters for augmenting or enhancing the aroma or taste of foodstuffs
AssigneeInternational Flavors & Fragrances Inc.
InventorsKenneth K. Light, Joseph A. McGhie, Futoshi Fujioka, Takao Yoshida
Life of this patent
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Abstract
Described in the use for augmenting or enhancing the aroma or taste of foodstuffs of compounds defined according to the generic structure: ##STR1## wherein R.sub.1 represents hydrogen, methyl or acetyl and wherein R.sub.2, R.sub.3, R.sub.4 and R.sub.5 are the same or different and each represents hydrogen, methyl or ethyl.
Claims6
A process for augmenting or enhancing the aroma or taste of a foodstuff comprising adding to a foodstuff from 0.02 parts per million up to about 50 parts per million by weight based on the foodstuff of at least one tricyclic compound having a structure selected from the group consisting of:
- ##STR196##
A food flavor composition comprising at least one tricyclic compound in concentration ranging from about 0.02% up to about 10% by weight based on a total weight of the flavoring composition and selected from the group consisting of compounds having the structures:
- ##STR198## and intimately admixed therewith at least one flavor adjuvant therefor selected from the group consisting of:
- Ethyl-2-methyl butyrate;
- Vanillin;
- Butyl valerate;
- 2. 3-diethyl pyrazine;
- Methyl cyclopentenolone;
- Benzaldehyde
- Valerian oil Indian;
- Propylene Glycol;
- 8,8-dimethyloctahydro-1,5-methano-1H-inden-1-ol having the structure:
- ##STR199##
Dependencies are inferred from the claim text.