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
2001-10-16
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
06303173
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), in particular a material with a meat flavor.
According to the invention, the following compounds of the general formula A
where
R
1
=CH
3
, C
2
H
5
, C
3
H
7
(n, iso) or C
4
H
9
(n, iso, tert) and
R
2
=CH
3
, C
2
H
5
, C
3
H
7
(n, iso) or C
4
H
9
(n, iso, tert) are given as flavor material. This is because, surprisingly, it has been found that these newly synthesized compounds (aldehydes, e.g. 3-mercapto-2-methylpentanal, and acetals) are, even in low concentrations, highly suitable for giving foods (in particular meat broths or other meat dishes) an interesting odoriferous and gustatory note. Because the compounds according to the invention have a very high odoriferous and gustatory intensity, they can be used in large dilution; the person skilled in the art will adapt the exact concentrations or amounts for the flavoring of a foodstuff in the usual manner to the respective wishes and requirements of the individual case.
Moreover, the compounds according to the invention are also suitable for use as fragrance material, in particular as fragrance material in the perfume industry; they generally have 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.
All the compounds according to the invention have the following structural features which, surprisingly, only produce the desired properties if they are present at the same time in a molecule:
an aldehyde or acetal function from the C-1,
a mercapto group (SH group) on the C-3 and
an alkyl radical on the C-2, i.e. chain branching.
In addition to the compounds according to the invention, the invention also relates to processes for their preparation.
In a process according to the invention for the preparation of a 3-mercapto-2-alkyl-alkanal of the formula A where X=CHO, R
1
=CH
3
, C
2
H
5
, C
3
H
7
(n, iso) or C
4
H
9
(n, iso, tert) and R
2
=CH
3
, C
2
H
5
, C
3
H
7
(n, iso) or C
4
H
9
(n, iso, tert), the corresponding 2-alkyl-2-alkenal is reacted with hydrogen sulfide.
And, finally, the invention also relates to flavored food with a content of one or more compounds according to the invention, and to the use of the compounds according to the invention as a fragrance or flavor material.
REFERENCES:
patent: 5493060 (1996-02-01), Rubino et al.
Pickenhagen Wilhelm
Sabater-Lüntzel Christopher
Widder Sabine
Dragoco Gerberding & Co. AG
Pendorf & Cutliff
Wong Leslie
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