Flavoring compositions and processes utilizing dithiazine compou

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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252522, 131 17R, A23L 1231

Patent

active

039669882

ABSTRACT:
A small but effective amount of a compound represented by the formula ##EQU1## wherein R.sub.1, R.sub.3, and R.sub.5 are the same and are lower alkyl of from 1 to 5 carbon atoms, R.sub.2, R.sub.4, and R.sub.6 are hydrogen, and R.sub.7 is hydrogen or lower alkyl of from 1 to 5 carbon atoms; is used to alter, modify or enhance the flavor and aroma characteristics of a consumable material, a foodstuff or a perfume or a perfumed article.

REFERENCES:
patent: 2213804 (1940-09-01), Lincoln et al.
patent: 2594379 (1952-04-01), Barck
Chem. Abstracts, vol. 44, 1950, 16952c, Abstracting Food Research 15, 322-5 (1950).
Pippen et al., Hydrogen Sulfide, A Direct and Potentially Indirect Contributor to Cooked Chicken Aroma, J. Food Science, 34 (1969), pp. 443-446.
Bedoukian, Progress in Perfumery Materials, Cosmetics and Perfumery, vol. 88, Apr. 1973, p. 31.

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