Compositions of oxo-terpene derivatives and process for preparing the same
AssigneeInternational Flavors & Fragrances Inc.
InventorsMark Lawrence Dewis, Michelle E. Huber, David O. Agyemang, Garry Conklin
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Abstract
Described is to a process for augmenting, enhancing, modifying, or imparting a berry or citrus aroma or taste to a foodstuff or a beverage comprising the step of adding to a foodstuff or a beverage an aroma or taste augmenting, enhancing, modifying, or imparting quantity of at least an oxo-terpene carbinol, a carbinyl C1-C6 alkanoate, or a C4-C6 alkenoate.
Claims4
A process for augmenting, enhancing, modifying, or imparting an aroma or taste of fruity, berry, cranberry and/or hedonically-stable citrus to a foodstuff, a chewing gum, a toothpaste, a medicinal product, or a beverage comprising the step of adding an aroma or taste augmenting, enhancing, modifying, or imparting quantity of at least an oxo-terpene derivative selected from the group consisting of a terpene carbinol, a terpene carbinyl C1-C6 alkanoate, and a terpene carbinyl C4-C6 alkenoate, said oxo-terpene derivative being defined according to a structure selected from the group consisting of:
- wherein the covalent bond containing the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond;
- wherein R is selected from the group consisting of hydrogen, C1-C6 alkanoyl and C4-C6 alkenyl;
- wherein R′ is selected from the group consisting of hydrogen and methyl;
- and
- wherein R″ is selected from the group consisting of hydrogen and acetyl,
- with the proviso that if the aroma or taste is hedonically-stable citrus, 3,7-dimethyl-2,6-octadienal and 4,8-dimethyl-3,7-nonadien-2-one are absent.
Dependencies are inferred from the claim text.