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...
Reexamination Certificate
2007-02-13
2007-02-13
Wong, Leslie (Department: 1761)
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...
C426S003000, C426S590000, C426S650000
Reexamination Certificate
active
10195663
ABSTRACT:
Described are synthetically produced substantially pure enol ether compositions which are cis and/or trans isomers of enol ethers having the structures:wherein R1is C4–C10straight chain alkyl or C98-alkenyl; and wherein R2is C1–C4alkyl, C3–C42-alkenyl, C43-alkenyl or C10non-allenic alkadienyl and uses thereof in imparting, augmenting or enhancing the aroma and/or taste of a consumable material such as a perfume composition, a cologne, a perfumed article such as a soap, cosmetic, hair preparation or detergent, a foodstuff, a chewing gum or an alcoholic or non-alcoholic beverage such as a carbonated beverage or fruit liquer. Also described is a process for synthesis of such enol ethers by means of (i) first forming an acetal having the structure:in-line-formulae description="In-line Formulae" end="lead"?R1—CH2—CH(OR2)2in-line-formulae description="In-line Formulae" end="tail"?(ii) then carrying out a thermal decomposition reaction at pH<7 and then (iii) fractionally distilling the resulting reaction product to provide the enol ether.
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Arruda Edward Mark
Merritt Patrick M.
Mookherjee Braja Dulal
Narula Anubhav P. S.
Patel Subha M.
International Flavors & Fragrances Inc
Leightner Joseph F.
Quick Elizabeth M
Wong Leslie
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