Process for the preparation of a savory flavor

Details Process for the preparation of a savory flavor Process for the preparation of a savory flavor

1997-01-07

2000-06-13

Wong, Leslie

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Reaction flavor per se, or containing reaction flavor...

426534, 426536, 426538, 426650, A23L 122

Patent

active

060746831

ABSTRACT:
A process for preparing a savory flavor, the process comprising reacting a compound of general formula X with hydrogen sulphide and/or cystein, wherein ##STR1## in which R.sup.1 represents an alkyl group having 1 or 2 carbon atoms or hydrogen, R.sup.2 represents an alkyl group having from 1 to 4 carbon atoms or hydrogen, R.sup.3 represents an alkyl group having from 1 to 5 carbon atoms or hydrogen and R.sup.4 represents hydrogen or an organic radical consisting of from 1 to 6 carbon atoms, hydrogen and from 0 to 2 oxygen atoms. X is preferably 4-hydroxy-2,5-dimethyl-2-(2-hydroxy-3-oxo-2-butyl)-3(2H)-furanone, and is formed from the reaction of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and diacetyl. 2,5-dimethyl-4-mercapto-3(2H)-furanone is a flavor compound obtainable by this process.

REFERENCES:
patent: 4055578 (1977-10-01), Evers
patent: 4080367 (1978-03-01), van den Ouweland et al.
patent: 4096158 (1978-06-01), Evers et al.
Artander, S., Perfume and Flavor Chemicals, vol. I, No. 1416, 1417, 1969, Montclair, NJ.

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