Process for augmenting or enhancing the aroma or taste of a pepp

Details Process for augmenting or enhancing the aroma or taste of a pepp Process for augmenting or enhancing the aroma or taste of a pepp

1981-10-22

1984-02-14

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...

424 49, 424 55, 131275, 131276, A23L 1226

Patent

active

044316801

ABSTRACT:
Described is the use of compounds defined according to the generic structure: ##STR1## wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond; wherein X represents the moieties: ##STR2## wherein R.sub.1, R.sub.2, R.sub.3 and R.sub.4 represent hydrogen or methyl with the proviso that (i) at least three of R.sub.1, R.sub.2, R.sub.3 and R.sub.4 represent hydrogen and (ii) when the dashed line is a carbon-carbon single bond and X is: ##STR3## then one of R.sub.1, R.sub.2, R.sub.3 or R.sub.4 is methyl and the other represents hydrogen; wherein R.sub.5 represents hydrogen, and uses thereof for their organoleptic properties in augmenting or enhancing the aroma or taste of peppermint oil based oral hygiene flavors.

REFERENCES:
patent: 4339467 (1982-07-01), Yoshida

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