# US 4,395,430 A · Diketone generators

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 4,395,430 A
- Document ID: US4395430A
- Status: Granted
- Kind: A
- Application number: 06/276,630
- Filed: 1981-06-24
- Granted: 1983-07-26
- Earliest claimed: 1981-06-24
- Assignees: Hercules Incorporated
- Inventors: Brian Byrne; Robert S. DeSimone
- Web page: https://patentgrep.com/patent/US4395430A

## CPC

- A23L 27/75: {the flavouring agents being bound to a host by chemical, electrical or like forces, e.g. use of precursors}
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

A novel class of alpha-keto geminal diacyloxy compounds is disclosed. These compounds are useful as vicinal diketone generators in foodstuffs. Use for this purpose is also disclosed.

## Claims

### Claim 1

An alpha-keto diacyloxy compound having the structural formula ##STR3## wherein R.sub.1 and R.sub.2 are methyl radicals or one of them is a methyl radical and the other is an ethyl radical and R.sub.3 and R.sub.4 are the same or different C.sub.1 to C.sub.18 alkyl radicals.

### Claim 2

2-keto-3,3-dibutanoyloxybutane.

### Claim 3

2-keto-3,3-diacetyloxybutane.

### Claim 4

2-keto-3,3-distearoyloxybutane.

### Claim 5

3-keto-2,2-diacetyloxypentane

### Claim 6

A method of imparting or enhancing the effect of a vicinal diketone in a foodstuff of which said vicinal diketone forms an essential element of the flavor or aroma, which method comprises incorporating into said foodstuff, prior to cooking, about 1 to 2000 ppm by weight of an alpha-keto diacyloxy compound having the structural formula ##STR4## wherein R.sub.1 and R.sub.2 are methyl radicals or one of them is a methyl radical and the other is an ethyl radical and R.sub.3 and R.sub.4 are the same or different C.sub.1 to C.sub.18 alkyl radicals, whereby said vicinal diketone is generated substantially continuously during the cooking cycle.

### Claim 7 (depends on 6)

The method of claim 6 wherein the diacyloxy compound is 2-keto-3,3-dibutanoyloxybutane.

### Claim 8 (depends on 6)

The method of claim 6 wherein the diacyloxy compound is 2-keto-3,3-diacetyloxybutane.

### Claim 9 (depends on 6)

The method of claim 6 wherein the diacyloxy compound is 2-keto-3,3-distearoyloxybutane.

### Claim 10 (depends on 6)

The method of claim 6 wherein the diacyloxy compound is 3-keto-2,2-diacetyloxypentane.

### Claim 11

A method of enhancing the effect of a vicinal diketone in baked goods, which method comprises incorporating into said baked goods, prior to baking, about 1 to 2000 ppm of an alpha-keto diacyloxy compound having the structural formula ##STR5## where R.sub.1 and R.sub.2 are methyl radicals or one of them is a methyl radical and one of them is an ethyl radical and R.sub.3 and R.sub.4 are the same or different C.sub.1 to C.sub.18 alkyl radicals, whereby said vicinal diketone is generated substantially continuously during the cooking cycle.

### Claim 12 (depends on 11)

The method of claim 11 wherein the diacyloxy compound is 2-keto-3,3-dibutanoyloxybutane.

### Claim 13 (depends on 11)

The method of claim 11 wherein the diacyloxy compound is 2-keto-3,3-diacetyloxybutane.

### Claim 14 (depends on 11)

The method of claim 11 wherein the diacyloxy compound is 2-keto-3,3-distearoyloxybutane.

### Claim 15 (depends on 11)

The method of claim 11 wherein the diacyloxy compound is 3-keto-2,2-diacetyloxypentane.