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
2006-08-29
2006-08-29
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...
C426S536000, C426S590000, C426S599000, C426S650000
Reexamination Certificate
active
07097872
ABSTRACT:
Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying or imparting quantity and concentration of at least one oxo-terpene carbinol, carbinyl C1–C6alkanoate or C4–C6alkenoate.
REFERENCES:
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patent: 19961030 (2001-06-01), None
U.S. Appl. No. 10/195,663, filed Jul. 15, 2002, Mookherjee, et al.
Agarwal, et al., Indian Perfum., 1983, 27, pp. 112-118.
Sethi, et al., Indian Perfum., 1978, 22, 225-228.
Abstract of Bol. Inst. Quim. Univ. Nac. Auton. Mex., 1969, 21, 226-240.
Ruberto and Rapisarda, Journal of Food Science, 67, 7 2778-2780 (2002).
Wawrzenczyk and Zabza, Perfumer & Flavorist, vol. 8, Oct./Nov. 1983, pp. 39-41, 45-47.
Weyerstahl, et al, Flavour and Fragrance Journal, vol. 11, 15-23 (1996).
Randad and Kulkarni, Indian Journal of Chemistry, vol. 22B, Aug. 1983, pp. 795-801.
Agyemang David O.
Conklin Garry
Dewis Mark Lawrence
Huber Michelle E.
International Flavors & Fragrances Inc.
Leightner Joseph F.
Quirk Elizabeth M.
Wong Leslie
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