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
1975-03-21
1976-09-21
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, A23L 1231, A23L 1235, A23L 1226
Patent
active
039820343
ABSTRACT:
A small but effective amount of a compound represented by the formula ##SPC1##
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 and R.sub.2, R.sub.4, and R.sub.6 are the same and are hydrogen or lower alkyl of from 1 to 5 carbon atoms, is used to alter the flavor and aroma characteristics of a consumable material.
REFERENCES:
patent: 2213804 (1940-09-01), Lincoln et al.
patent: 2594379 (1952-04-01), Barch
Chem. Abstracts, Vol. 44, 1950, 16952c, Abstracting Food Research, pp. 15322-15325, (1950).
Pippen et al., Hydrogen Sulfide, A Direct and Potentially Indirect Contributor to Cooked Chicken Aroma, J. Food Science, 34, 1969, pp. 443-446.
Katz Ira
Shuster Edward J.
Vock Manfred H.
Wilson Richard Arnold
Golian Joseph M.
Haidt Harold
International Flavors & Fragrances Inc.
Liberman Arthur L.
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