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
2002-01-04
2004-11-30
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...
C426S533000, C426S534000, C426S650000, C549S476000, C549S479000
Reexamination Certificate
active
06824805
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention pertains to a method for flavoring an ingestible composition which comprises admixing an ingestible vehicle with an organoleptically effective amount of furfuryl propyl disulfide represented by the formula, (2-Furan-CH
2
SSCH
2
CH
2
CH
3
), in purified form, unaccompanied by substances of natural origin present in cooked beef and onions. The flavoring agent may be used in a wide variety of ingestible vehicles to augment or enhance the aroma or taste of foodstuffs, particularly roasted nut, roasted meat, beef broth, black pepper, onion, fine herbs, omelet, and cooked onion omelet flavored foodstuffs. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention also pertains to furfuryl propyl disulfide represented by the formula, (2-Furan-CH
2
SSCH
2
CH
2
CH
3
), in purified form, unaccompanied by substances of natural origin present in cooked beef and onions, and to methods for preparing furfuryl propyl disulfide.
2. Description of the Background
The Generessence® flavor research program conducted by Bush Boake Allen focuses on developing flavors by employing in depth understanding of the volatile organic components present in a wide variety of samples, for example fruits, herbs, and meat products and coupling this information to flavor preference profiling. A number of sampling and analytical techniques are used including extraction, distillation, and headspace analysis of the sample. The flavors are primarily formulated from synthetic chemicals and contain only components identified in the sample. There is no limit to the concentration of individual components used apart from organoleptic considerations. A problem with developing flavoring agents, such as cooked beef and onions flavor, is that natural flavoring agents do not contain a single flavoring agent, but rather contain a complex mixture of volatile components making identification of characteristic flavors very difficult.
U.S. Pat. No. 3,803,172 (Van Der Wal) discloses substituted tetrahydrofurfuryl and tetrahydrothienyl compounds having two mercapto substitutents at the 3-position. Preferred tetrahydrofurfuryl and tetrahydrothienyl compounds include (2-methyl-3-mercapto-tetrahydrofuryl-3) (2′-methyl-4′,4-dibydrofuryl-3′) sulfide; (2-methyl-3-mercapto-tetrahydrofuryl-3) (2′-methyl-2′,5′ dihydrofuryl-3′) sulfide; 2′,3-dimethyl-3′,4-dioxa-2,8-dithiabicyclo-{3,3,0}octanspirocyclopentane; 2′,4-dimethyl-3′,5-dioxa-2,8-dithiabicyclo{3,3,0}-octan-spirocyclope (2,5-dimethyl-3-mercaptotetrahydrofuryl-3) (2,5′-methyl4′,5′-dihydrofuryl-3′) sulfide; (2,5-dimethyl-3-mercapto-tetrahydrofuryl-3) (2′,5′-dimethyl-2,5′-dihydrofuryl-3′) sulfide; 2′,4,3,5-tetramethyl-3′,4-dioxa-2,8-dithiabicyclo{3,3,0}octanspirocyclopentane; 2′,4,4,6-tetramethyl-3′,5-dioxa-2,8-dithiabicyclo{3,3,0}octanspirocyclopentane; (2-methyl-3-mercapto-tetrahydrothienyl-3) (2′-methyl-4′,5′-dihydrothienyl-3′) sulfide; (2-methyl-3-mercapto-tetrahydrothienyl-3) (2′-methyl-2,5-dihydrothienyl-3′) sulfide; 2-methyl-2,3′,4,8-tetrathiablcyclo{3,3,0}octanspirocyclopentane; and 2′,4-dimethyl-2,3,5,8-tetra-thiabicycle{3,3,0}octanspirocyclopentane.
U.S. Pat. No. 3,917,869 (Evers et al. '869) discloses a process for altering the organoleptic properties of a foodstuff which comprises adding to the foodstuff a substituted 3-furyl thioester compound to impart to the foodstuff a meaty aroma and taste. The substituted 3-furyl thioester is selected from the group consisting of 2,5-dimethyl-3-thio(2-ethylbutyryl)furan, 2-methyl-3-thio(2-ethylbutyryl)furan, and 2,5-dimethyl-3-thio(2-methylbutyryl)furan.
U.S. Pat. No. 3,982,038 (Evers et al. '038) discloses a food flavor composition useful for augmenting the meaty or nutty flavor of a foodstuff comprising a 3-furyl &bgr;-chalcogenalkyl sulfide. Preferred 3-furyl &bgr;-chalcogenalkyl sulfides include (2,5-dimethyl-3-furyl) (2-mercapto-1-methyl propyl); (2,5-dimethyl-3-furyl) (2-hydroxy-1-methyl propyl); (2-mercapto 1-methyl propyl) (2-methyl-3-propyl) sulfide; (2-hydroxy-methyl propyl) (2-methyl-3-furyl) sulfide; trans-(2-hydroxy cyclohexyl) (2-methyl-3-furyl) sulfide; and trans-(2,5-dimethyl-3-furyl) (2-hydroxy cyclohexyl) sulfide.
U.S. Pat. No. 3,985,907 (Evers et al. '907) discloses substituted 3-furyl beta-oxoalkyl sulfides. Preferred 3-furyl beta-oxoalkyl sulfides include (1,3-diethylacetonyl (2-methyl-3-furyl) sulfide; (2-methyl-3-furyl) (3,3,3-trimethyl acetonyl) sulfide; (2-methyl-3-furyl) (1-methyl-2-oxopropyl disulfide; (3-methyl-3-furyl) (1-methyl-2-oxopropyl sulfide; (1,3-diethylacetonyl) (2,5-dimethyl-3-furyl) sulfide; (camphor-3-yl) (2-methyl-3-furyl sulfide; and (2-methyl-3-furyl) (1,1,3,3-tetramethylacetonyl sulfide.
U.S. Pat. No. 3,985,908 (Evers et al. '908) discloses substituted 3-furyl (2-pyridylmethyl) sulfides.
U.S. Pat. No. 3,993,792 (Winter et al. '792) discloses a process for altering the natural flavor of soluble coffee which comprises adding a 2-substituted furfuryl compound. The 2-substitutent may be —(CH
2
)
n
SCOR, wherein R is hydrogen, methyl, ethyl, propyl, butenyl, or propenyl and n is 1 or 2; or —(CH
2
)
n
SR
2
, wherein R
2
is methyl, propyl, isopropyl, or furfuryl and n is 0, 1, or 2; or —COSCH
3
. Preferred compounds include furfurylthiol acetate, furfurylthiol propionate, furfurylthiol butyrate, furfurylthiol &bgr;, &bgr;-dimethylacrylate, furfurylthiol tiglate, furfurylthiol formate, 5-methylfurfuryl methyl sulfide, furfuryl 5-methylfuryl sulfide, furfuryl isopropyl sulfide, 5-methylfuryl methyl sulfide, methylthiol furoate, furfuryl propyl sulfide.
U.S. Pat. No. 4,000,328 (Winter et al. '328) discloses a soluble coffee material having a 2-substituted thiophene compound. The 2-substitutent is —(CH
2
)
n
COR
2
, wherein R
2
is methyl, ethyl, or propyl. Preferred compounds include 2-acetylthiophene, 3-methyl-2-acetylthiophene, 4-methyl-2-acetylthiophene, 3-methyl-2-propionylthiophene, 5-methyl-2-propionylthiophene, 2-butyrylthiophene, 5-methyl-2-acetylthiophene, 2-propionylthiophene, 2-acetylmethylthiophene, and 5,5′-diacetyldithienyl-2,2′-methane.
U.S. Pat. No. 4,007,287 (Evers et al. '287) discloses a process for enhancing the flavor of a foodstuff comprising adding a 3-furfuryl sulfide compound. The 3-substitutent is a —SR
1
group wherein in R
1
is allyl. Illustrative examples include (allyl) (2-methyl-3-furyl) sulfide; (2-methyl-2-propenyl) (2-methyl-3-furyl) sulfide; (2-methyl-3-furyl) (methylthiomethyl) sulfide; (benzyl) (2-methyl-3-furyl) sulfide; and (2-butenyl) (2-methyl-3-furyl) sulfide.
U.S. Pat. No. 4,105,661 (Winter et al. '661) discloses a 2-substituted pyrazine compound. The 2-substitutent is —(CH
2
)
n
—SR
1
wherein n is 0, 1 or 2, R
1
is hydrogen, methyl, ethyl, acetyl, or furfuryl. Illustrative examples include (2-methylpyrazinyl-3, -5 and -6) furfuryl sulfides; pyrazinylmethyl mercaptan; pyrazinylmethyl methyl sulfide; pyrazinylmethyl ethyl sulfide; pyrazinylmethyl furfuryl sulfide; pyrazinylmethylthiol acetate; 2-pyrazinyl-ethyl mercaptan; 2-pyrazinyl-ethyl methyl sulfide; 2-pyrazinyl-ethyl ethyl sulfide; 2-pyrazinyl-ethyl furfuryl sulfide, and 2-pyrazinyl-ethylthiol acetate.
U.S. Pat. No. 4,514,429 (Pittet et al.) discloses a process for augmenting the aroma or taste of a foodstuff comprising adding to the foodstuff a 2-substituted furfural compound. The 2-substituents are dipropyl mercaptal and substituted 1,3-dithiolanes.
While the above disclosures provide some insight into the flavoring components in cooked beef and onions, the above disclosures do not provide satisfactory cooked beef and onions flavoring agents. The present invention provides a novel flavoring agent without the
Belanger Ronald Louis
Fortineau Anne-Dominique
Isaac Benjamin Owen
Bush Boake Allen Ltd.
Muccino Richard R.
Wong Leslie
LandOfFree
Furfuryl propyl disulfide as a flavoring agent and methods... does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Furfuryl propyl disulfide as a flavoring agent and methods..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Furfuryl propyl disulfide as a flavoring agent and methods... will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3361797