Mixture of disaccharide esters of 3-methylpentanoic acid and ace

Details Mixture of disaccharide esters of 3-methylpentanoic acid and ace Mixture of disaccharide esters of 3-methylpentanoic acid and ace

1992-10-05

1995-08-22

Naff, David M.

Inductor devices

Relatively movable coils

131347, 131352, 126534, 536119, 53612313, A24F 4700, A24B 1500, A23L 226, C07H 1100

Patent

active

054441625

ABSTRACT:
A mixture of disaccharide esters of 3-methylpentanoic and acetic acid is prepared and used as flavor precursors. The esters average at least 4 and preferably at least 4.5 3-methylpentanoyl groups per disaccharide moiety, with remaining positions being substantially occupied by acetyl groups. Suitable disaccharides are sucrose and lactose. Preferably the disaccharide ester has an acetyl/methylpentanoyl group ratio of about 2.3 to 3.2:4.8 to 5.7. The disaccharide esters are suitable for flavoring products undergoing a heating step during preparation or consumption, such as ingredient mixes for extrusion, frying or baking, and especially tobacco. On heating they liberate 3-methylpentanoic acid and/or its decomposition products.

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Nishida et al, Journal of the Chemical Society, Chemical Communications, No. 13, pp. 998-1000 (Jul., 1986).
Wahberg et al, Acta Chemica Scandinavica, B40(9):724-730 (Oct. 1986).
Gareggg et al, Carbohydrate Research, 181:89-96 (Oct. 1988).
Severson et al, Journal of Agricultural and Food Chemistry, 33:870-875 (1985).
Patent Abstracts of Japan, vol. 14, No. 492 (Jan. 1990) and JP-A-22 03 775 (Aug., 1990).

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