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
1999-08-20
2001-10-23
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...
C426S534000, C426S650000, C568S018000
Reexamination Certificate
active
06306451
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The invention relates to a novel fragrance and flavor material and to a process for the preparation of this novel material.
2. Description of the Related Art
Foods are nowadays frequently flavored. This is because most consumers in modern industrialized societies expect a wide range of tasty foods at reasonable prices. The tastiness of food is very important since it generally brings about good digestibility. The flavoring industry has already made available a large number of flavors in order to make food available to and tasty for a large section of the population.
Flavor materials are used in order (a) to impart a taste note to food products which do not have their own taste, or (b) to compensate for losses in flavor which occur, for example, during the preparation process of a foodstuff.
SUMMARY OF THE INVENTION
The object of the present invention was to give a novel material for the flavoring of food (below also called “flavor material” for short).
According to the invention, the compound 2-mercapto-2-methylpentan-1-ol, the structural formula for which is given below, is given as flavor material.
This is because, surprisingly, it has been found that this newly synthesized compound is highly suitable for imparting an interesting olfactory and gustatory note to foods. Because the compound according to the invention has a very high odoriferous and gustatory intensity, it can be used in large dilution; the person skilled in the art will adapt the exact concentration or amount for the flavoring of a foodstuff in the usual manner to the respective wishes and requirements of the individual case.
Moreover, the compound according to the invention is also suitable for use as fragrance material, in particular as fragrance material in the perfume industry; it generally has a particularly low odor threshold value, which is proving advantageous since even small amounts of a compound according to the invention suffice to achieve a desired odor.
In addition to the compound according to the invention itself, the invention also relates to a process for its preparation.
In this process according to the invention for the preparation of 2-mercapto-2-methylpentan-1-ol, 2,3-epithio-2-methylpentan-1-ol is subjected to a reduction treatment.
According to the preferred field of use for the compound according to the invention, the invention also relates to fragrance or flavor material formulations which comprise the compound according to the invention.
And finally, the invention also relates to flavored foods with a content of 2-mercapto-2-methylpentan-1-ol, and to the use of this compound as fragrance and flavor material.
REFERENCES:
patent: 3892878 (1975-07-01), Wilson et al.
patent: 5493060 (1996-02-01), Rubino et al.
Pickenhagen, “Enantioselective Synthesis of (+)-and (-)-cis-2-methyl-4-propyl-1,3-oxathiane and their Olfactive Properties”, Helvetica Chemica Acta vol. 67 (1984).
Pickenhagen Wilhelm
Sabater-Lüntzel Christopher
Vössing Tobias
Widder Sabine
Dragoco Gerberding & Co. AG
Pendorf & Cutliff
Wong Leslie
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