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
2006-09-12
2006-09-12
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, C426S595000, C426S650000
Reexamination Certificate
active
07105194
ABSTRACT:
The present invention relates to flavor or fragrance composition comprising at least one compound of the formula 1or a precursor thereof, wherein R1 represents a branched or unbranched alkyl, alkenyl or alkadienyl group containing 1 to 8 carbon atoms and R2 represents a methyl or an ethyl group and to a method of flavoring a food, a beverage or a consumer healthcare or household product using at least one of these compounds.
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Ashurst, P.R. ed., Food Flavorings, Second Edition, Blackie Academic & Professional, New York, 1995, pp. 155-157.
Brietschuh et al, “Preparation of Steroisomers 3-Sulfinylbutyric Acid from (R)- und (S)-4-Methyl-2-oxetanone”, Synthesis, Jan./Feb. 1992, 83-89 (abstract in English).
Shono, et al, “A New Synthesis of Optically Active β-Mercaptocarboxylic Acid Esters”, Tetrahedron Letters, vol. 32, No. 46, pp. 6723-6726, 1991.
Bigler Beatrice
Galopin Christophe
Gassenmeier Klaus
Grab Willi
Givaudan SA
Wong Leslie
Wood Herron & Evans LLP
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