Novel 3-furyl beta oxoalkyl sulfides, processes for producing sa

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...

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2603472, A23L 1231

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active

039859070

ABSTRACT:
3-Furyl beta-chalcogenalkyl sulfides having the structure: ##SPC1##
Wherein n is 1 or 2; R.sub.2 and R.sub.3 are each selected from the group consisting of methyl and hydrogen, at least one of R.sub.2 and R.sub.3 being methyl; and R.sub.4 and R.sub.5 taken separately, are each lower alkyl, or R.sub.4 and R.sub.5 taken together complete a cycloalkyl or bicycloalkyl group, such 3-furyl beta-oxoalkyl sulfides taken alone or in admixture being useful in altering or modifying or enhancing the organoleptic properties of foodstuffs, and processes for preparing these 3-furyl beta-oxalkyl sulfides where n is 1 using the reaction: ##SPC2##
Wherein X is halogen selected from the group consisting of chlorine and bromine; wherein M is alkali metal and R.sub.2, R.sub.3, R.sub.4 and R.sub.5 are each defined as above.

REFERENCES:
patent: 3666495 (1972-05-01), Evers et al.
patent: 3872111 (1975-03-01), Evers et al.
patent: 3873731 (1975-03-01), Evers et al.
patent: 3891710 (1975-06-01), Evers et al.
patent: 3910966 (1975-10-01), Evers et al.
patent: 3917869 (1975-11-01), Evers et al.

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