Flavoring of alliaceous-flavored foodstuffs

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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Details

426535, 568412, 568875, 568417, 568391, 568384, 568388, A23L 1226

Patent

active

044761473

ABSTRACT:
A process for augmenting or enhancing the aroma or taste of alliaceous flavors, particularly garlic flavors, by augmenting or enhancing the garlic and green aroma and taste nuances of alliaceous-flavored foodstuffs comprising the step of adding to a alliaceous-flavored foodstuff an aroma or taste augmenting quantity of a mixture of cis and trans isomers of a compound having the structure: ##STR1## wherein the wavy lines indicate both cis and trans juxtaposition of the hydrogen and methallyl moieties about the carbon-carbon double bond.

REFERENCES:
patent: 4433695 (1984-02-01), Hall et al.

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