Organoleptic substances

Details Organoleptic substances Organoleptic substances

1998-12-21

2001-05-15

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, C510S101000

Reexamination Certificate

active

06231912

ABSTRACT:

BACKGROUND OF THE INVENTION
1. Field of the Invention
The invention concerns a new fragrance and flavor substance (organoleptic substance), as well as a process for production of this new substance.
2. Description of the Related Art
It is conventional nowadays to aromatize and flavor enhance consumables. The majority of the consumer base in the modern industrial society expects a broad pallet of tasteful consumables at reasonable prices. The tastefulness of consumables is of great importance, since as a rule this is responsible for a good acceptance. The aroma industry makes available a large number of aromatic/flavoring substances, in order to make consumables available and appetizing to a broad segment of the population.
Fragrance or flavor substances are employed, in order (a) to impart a flavor or taste note to consumables or foodstuffs which do not have their own flavor or taste or (b) to compensate for fragrance or flavor losses, which may occur for example in the process of producing a foodstuff.
SUMMARY OF THE INVENTION
The present invention is concerned with the task, of providing a substance for enhancing the fragrance or flavor of foodstuffs (in the following simply referred to as “organoleptic substances”)
In accordance with the invention there are provided the 3-mercapto-2-alkyl-alkane-1-ol of the general formula A
wherein
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.)
as organoleptic substances. Surprisingly it has been found, that these newly synthesized compounds are superbly suited for imparting to foodstuffs (in particular meat broth and other meat dishes) an interesting olfactory and taste note. On the basis of the very high olfactory and taste intensity of the inventive compounds these can be employed in great dilution; the precise concentration or amount for enhancing the fragrance or flavor of a foodstuff will be determined by the technician in the conventional manner on the basis of the respective desires and requirements for particular cases.
The inventive compounds are beyond this also suitable for employment as fragrance substances, and more specifically as fragrances in the perfume industry; they generally have an extremely low olfactory threshold value, which proves itself to be advantageous, since even small amounts of the inventive compounds are sufficient for producing the desired odor.
The inventive compounds have in common the following structural characteristics, which surprisingly produce only by their simultaneous presence in a single molecule the desired smell and taste characteristics:
an alcohol functionality at C-1
a mercapto-group (SH-group) at C-3
a tertiary C-2
The invention concerns besides the inventive compounds also processes for their production.


REFERENCES:
patent: 1491269 (1977-11-01), None
Pihlaja et al., 1980:58054 HCAPLUS, abstracting Org. Magn. Reson. (1979), 12(5), 331-6.*
Pihlaja, et al., “Conformational Analysis; XIX Properties and Reaction of 1,3-Oxathienes VIII A H NMR Conformational Study of Methyl-Substituted Derivaties”, Organic Magnetic Resonance, vol. 12, No. 5, 1979.

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