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...
Patent
1979-09-21
1981-03-17
Golian, Joseph M.
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...
548146, A23L 1226
Patent
active
042567769
ABSTRACT:
The nutty, bready, hydrolyzed vegetable protein, meat extract or vegetable flavor or aroma of foodstuffs is augmented or enhanced by the use of one or more 2-alkylthioalkyl-4,5-dialkyl-.DELTA..sup.3 -thiazolines having the formula: ##STR1## wherein R.sub.1 and R.sub.2 are the same or different and are either hydrogen or methyl. These compounds augment or enhance the sweet, meaty, meat extract-like, beef broth-like, hydrolyzed vegetable protein-like, bread crust-like, potato-like, sulfury, roasted, roasted meat, vegetable and tomato aroma nuances, and the bread crust-like, sweet, meat extract-like, beef broth-like, hydrolyzed vegetable protein-like, salty, bloody, metallic, sweet/meaty, potato, vegetable, and cooked tomato flavor nuances of foodstuff flavors.
REFERENCES:
patent: 2879273 (1959-03-01), Asinger et al.
patent: 3816445 (1974-06-01), Dubs et al.
Mussinan et al, "Identification and Flavor Properties of Some 3-Oxazolines and 3-Thiazolines Isolated From Cooked Beef", Abstracts of Papers 170th National Meeting, American Chemical Society, Chicago, Illinois, Aug. 24-29, 1975, Port City Press: Baltimore, Item No. AGFD22.
Giacino Christopher
Mookherjee Braja D.
Mussinan Cynthia J.
Vock Manfred H.
Withycombe Donald A.
Golian Joseph M.
International Flavors & Fragrances Inc.
Liberman Arthur L.
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