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
1975-07-08
1976-06-29
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...
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.
Katz Ira
Shuster Edward J.
Vock Manfred H.
Wilson Richard Arnold
Golian Joseph M.
Haidt Harold
International Flavors & Fragrances Inc.
Liberman Arthur L.
Wolffe Franklin D.
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