Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor per se – or containing flavor or flavor improver of...
Patent
1979-10-17
1980-12-23
Golian, Joseph M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor per se, or containing flavor or flavor improver of...
568421, 131 17R, 252522R, A23L 1226
Patent
active
042410983
ABSTRACT:
Described is a method for augmenting or enhancing the aroma or flavor of a foodstuff comprising adding to the foodstuff from 0.05 up to about 500 parts per million of a mixture of cis-3-hexenal, trans-2-hexenal, cis-3-hexenyl formate, cis-3-hexenol and cis-3-hexenyl-cis-3-hexenoate prepared by the process of reacting cis-3-hexenol with pyridinium chlorochromate.
REFERENCES:
Aretander Perfume and Flavor Chemicals, vol. I, 1969, Publ. by the Author-Montclair, N.J., Items No. 1598, 1599, 1604, 1617, 1620.
Granda Edward J.
Kiwala Jacob
Mookherjee Braja D.
Mussinan Cynthia J.
Schmitt Frederick L.
Golian Joseph M.
International Flavors & Fragrances Inc.
Liberman Arthur L.
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