• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Processes and compositions are described for the use in foodstuff flavor and aroma and as foodstuff aroma imparting materials of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde.
    公开号:SU988175A3
    申请号:SU782641803
    申请日:1978-07-28
    公开日:1983-01-07
    发明作者:Манфред Клэйбер Эрик；Дж Шастер Эдвард；Виналс Жоакин；Дж Чент Бернард；@Л. Либермэн Артур；Овен Питтет Алан；Хуго Фок Манфред；Ван Оуверкерк Антон
    申请人:Интернэшнл Флейворз Энд Фрейгансиз Инк (Фирма)；
    IPC主号:
    专利说明:

    (54) METHOD OF CHANGING, MODIFICATION AND ENHANCEMENT OF AROMA AND / OR TASTE OF FOOD PRODUCTS
    I
    The invention relates to the food industry and concerns changes in the organoleptic properties of the taste, smell of consumer products. -five
    There is a method of changing, modifying and enhancing the flavor and / or taste of food products by introducing 2, 6,6-trimethyl-1- (but-2-en-1): oyl) -1,3-cyclohexadiene 13. C)
    There is a method of altering, modifying and enhancing the flavor and / or taste of food products by introducing derivative 2, b, 6-trimethyl-c from lechexene 2.
    However, the known methods do not always achieve the desired enhancement of organoleptic properties.
    The purpose of the invention is to expand the range of modifiers used.
    The goal is achieved in that according to the method of changing, modifying and enhancing: the flavor and / or taste of food products by introducing a derivative of 2,6,6-trimethylcyclohexene as a derivative of 2,6,6-i trimethylcyclohexene, 30
    2.6 7b-trimethyl 1-cyclohexene-1-1-acetaldehyde, Formula
    bg
    H
    in the amount of 0.5-20 ppm including food .1
    The derivative 2,2,6-trimethyl-1-cyclohexen-1-ylacetal aldegnd. (or beta cyclohmcratral) is capable of modifying, enhancing, altering some smells and aromatic otgki necessary in many fruit and suitable odors, as well as the smell of tobacco products, in addition, beta cyclohomocytral gives some fragrant shades of perfumery, for example,
    “You measure the scent of a rose, and it also changes the basis of the smell or taste of food, chewing gum, and medicine.
    Materials that play the role of auxiliary agents, reinforcing odors or binders, are well-known hundred: bilisers, softeners, surface active agents, storage aids, other aromatics and odors enhancers. The auxiliary agent, having strengthened (ayunty, the smell chosen for use, can be either solid or liquid, depending on the desired physical state of the final product, and in each case should be able to create an environment in which betacyclohomocytral or a mixture of damascenone and beta-cyclohomocytral can - be dispersed or mixed to obtain a homogeneous medium.In addition, the choice of one or more odor-enhancing auxiliary agents, as well as their quantity depends on the desired organoleptic characteristics In the case of flavoring compositions, the choice of ingredient varies according to the food product that needs to be smelled or flavored. The amount of the derivative or mixture of damascenone and beta-cyclohomocytral, used in a particular case, can vary depending on the desired organoleptic effect associated with the nature of the product, for example, large quantities are needed in cases where the final food composition that is flavored has a relatively weak taste, and small amounts may be sufficient to enhance the insufficient-natural odor or flavor of the composition. The amount of beta-cyclohomocytral or a mixture of damascenone and beta-cyclohomocytral is suitable in the range of O, 520 ppm. product. Concentrations of an excessively large amount are usually not recommended, as they are not sufficient to provide a corresponding increase in organoleptic properties. The food flavoring compositions preferably contain beta-cyclohomocyte or a mixture of damascenone, and beta-cyclohomocytral in a concentration of 0.1-15 wt.%, Calculated on the total weight of the specified flavoring composition. Compositions can be prepared in accordance with conventional techniques and prepared by simply mixing the included reagents in fixed proportions in the mixer to obtain the desired consistency, homogeneous dispersion. Flavoring composition. Solid particles can usually be prepared by mixing beta-cyclohomocytral or a mixture of damascenone with beta-cyclohomocytrg, for example, gum arabic, tragacanth, pearl moss, followed by drying - spraying the mixture to obtain a solid product. A powdery mixture with the smell of fruk jofi is obtained by mixing dry solid components, namely, krysmal, sugar and beta-cyclohomocytral, or a mixture of damascenone and beta-cyclohomocytral in a dopehm mixer until the required degree of homogeneity is achieved. The beta-cyclohomocytral or mixture of beta-cyclohomocytral is preferably combined with the following odor enhancing substances; p-hydroxybenzyl acetone, geraniol, acetaldehyde, maltol, ethylmethylphenylglycidate, benzyl acetate, dimethylsulfide, vinylline, cinnamic acid methyl ester ethylpheroargonate, methyl anthranilate,:. isoamyl acetate, isobutyl acetate, alfaiononom, ethyl butyrate, acetic acid, gamma-undecalactone, naftiletilovym ether, diacetyl, ethyl acetate, .anetolom, izoamilbutiratom, cis-3-hexenol-1,2-methyl-2-pentanoic acid, elemetsinom (4-allyl- 1,2,6-trimethoxybenzene, isoelemecin (4-propenyl-1,2,6-trimethoxybenzene) and 2 (4-hydroxy-4-methylpentyl-norbornadiene. The proposed method can improve the organoleptic properties of tobacco products, which can be given a variety of wood desirable aromatic characteristics-and with sweet, floral, fruit land and green hues, to do this, flavoring or odorizing additives containing as an active ingredient or beta-cyclohomotral or mixture can be added to the materials of smoking Tobacco or its suitable substitutes (for example, dry leaves of m-lettuce). damascenone and beta cyclohomocytras. In addition to beta cyclohomocyte iral or to a mixture of damascenone and beta cyclohomocytral, other flavoring or flavoring additives to smoking tobacco or his substitutes, among the first can be the following. Synthetic materials: betaetilkorichny aldehyde, eugenol, dipentene, damastsenon, maltol, etilmal tol, deltaundekalakton, benzaldehyde, amyl acetate, ethyl butyrate, etilvosheriat, ethyl acetate, 2-hexenol-1, 2-methyl-5-isopropyl-1,3-nonadiene-8 -He, 2, b-dimethyl-2,6-undecadien-10-one, 2-methyl-5-isopropyl acetophenone, 2-hydroxy-3,5,6,8a-tetramethyl-1g - (2 - OXIETHYL) - decahydronaphthalene, dedecahydro-Za, b, 6,9a -tetramethylnaphtho- (2,1-V Lfuran, 4-hydroxyhexanonic acid, gamma-lactone, polyisoprenoid hydrocarbons. Natural oils: oil from seeds of the celery, coffee extract, mA layer, bergamot, cocoa extract, nutmeg oil, mint oil. The proportions of smell-enhancing additives can be by weight of a beta-cyclogomacitral or a mixture of damascenone with a beta-cyclohomocyral to smoking tobacco between 125 and 1500 ppm Vo, 0125-0 5% of the active ingredients to the tobacco material. Beta-cyclohomitral or cMfiCb beta-cyclohomocyral and damascenone, taken individually or together with other flavoring agents, can be dissolved in a suitable solvent, such as ethanol, pentane, diethyl air and the radiating solution can be sprayed onto the rolled up, folded and mixed tobacco tobacco, or the tobacco material can be immersed in the solution or brushed or rolled onto a paper or wrapping sheet for the smoking product, and can also be applied to the filter by spraying or dipping . Beta cyclohomocytral and one or more perfumery auxiliary ingredients, including, for example, alcohols, aldehyde: and, nitriles, esters, cyclic esters and natural essential oils, can be mixed so that the combined odors of the individual components give a similar and desired fragrance, especially floral fragrances, rose fragrances or Mutjoet fragrances or petigrene fragrances. In perfume compositions, the individual components contribute their special characteristics to the perfume. About the overall effect of the perfume composition - the total effect of each of the ingredients. The amount of beta-cyclohomocytral that is effective in perfume compositions depends on many factors, including other ingredients, their amounts and the effect they want to get. Perfume compositions containing 0.1% or less (for example, 0.05%) of beta-cyclohomocytral can be used to add shades of land, wood, green, flower or pink to soaps, cosmetics and other products. Beta cyclohomocytoral is used individually or in perfumery as a perfume in NMla, odorants and deodorants, perfumes, eau de cologne, eau de toilette, bath preparations, hair preparations, lipstick, lipstick, shampoos, creams, lotions, powder A 1% beta-cycle of logomocytral is enough to impart a green, earth tint to the peggy recipes. 4% -beta-cyclohomocytral is enough to enhance the pink tint in flower formulations. In addition, the perfume composition or the flavoring composition may contain a binder or food carrier, the binder may be a liquid such as alcohol, glycol. The carrier may be a solid absorbent, such as gum (gum arabic) or components for encapsulating the composition in capsules (such as gelatin). An example. Recipe raspberry smell obtained from the weight.h .: Vanillin. 2.0 Maltol5.0 para-Oxybenzylamine 5, 0 Alpha-ionone (10% in propylene glycol) 2.0 Ethyl butyrate 6.0 Ethyl acetate 16.0 Dimethyl sulfide 1.0 Isobutyl acetate 13.0 Acetic acid 10.0. Acetaldehyde 10.0 Propylene glycol 930.0 Beta cyclohomocyte is added to half of the above recipe in an amount of 0.2%. The beta-cycloMocyteral formulation is compared with the formulation without beta-cyclohomocytral at a dose of 0.01% (100 ppm) in water and evaluated. The smell, containing beta cyclohomitral, has more pleasant and better aroma of raspberry. The aroma with the addition of beta-cyclohomocytral is considered better than the aroma without beta-cyclohomocytral. One of the following compositions is added to each of the three parts of the above formulation: 0.01 g / m Damascenone, 0.1 ppm, beta-cyclohomocytral; a mixture of 0.01 ppm of damascenone and 0.1 ppm, beta cyclohomocytral. The mixture of damascenone and beta-cyclohomocytral is sweeter, more fruit-like, fruit-pink and more palatable than beta-cyclohomocytral or damascenon, taken separately. Example2. 2 chomln. mixtures of daascenone and beta-cyclohomocytral are added to Burgundy red wine and compared with non-flavored wine. A wine flavored with a mixture of damascenone and beta cyclohomitral is preferred because it has more upper shades and a richer aroma, given the effect of aged wine. Froze A mixture containing 3 weight.h. beta cyclohomotsitral and weight.h. Damascenone, added to distilled white vinegar in a quantity of 0.01% and compared in water in an amount of 1% with non-flavored vinex catfish. A blend of damascenon and beta cyclohmcytral brings in natural-like high shades like wine vinegar in distilled white vinegar and rounds the upper shades, thus improving the aroma and taste of this product. PRI me R 4. Tobacco recipe. A tobacco mixture is obtained by mixing the following ingredients, parts by weight. Light 4 OD Thick 24.9 MD, 1.1 Turkish 11.6 Sten (flaked) Glycerin Cigarettes are made from these Tobaccos. Prepare the following flavoring recipe, parts by weight; Ethyl butyrate 0.05 Ethyl valerate 0.05 Maltol2.00 Cocoa extract 26.00 Coffee extract 10.00 Ethyl alcohol 20.00 Water41.90 The reduced tobacco flavoring recipe is applied in an amount of 0.1% of all cigarettes produced using the specified tobacco recipe. Then half of the cigarettes are treated with 500 or 1000 ppm beta-cyclohomocytral. Control cigarettes that do not contain beta-cyclohomocytra, and experimental cigarettes that contain the homocytral beta-cycle, are evaluated by paired comparison and get the following results Experimental cigarettes have greater strength and are smoother, richer, more tobacco-like and less sharp with smoking. woody damascen-like shade. Tobacco smoking experimental cigarettes has a sweet, floral, fruity, zamelny and green hues. All cigarettes on a smoke flavor with a 20 mm cellulose acetate filter Beta cyclohomocytral enhances the tobacco-like taste and aroma of a mixed cigarette, giving it woody damascenon-like shades. The reduced tobacco flavor formulation is applied in an amount of 0.1% to all cigarettes obtained using the tobacco formulation described. Then, half of the cigarettes are treated with 250 or 500 hours of a mixture containing 0.1 hours of damascenone and 1 part of beta-cyclohomocytral. Controlled cigarettes that do not contain this composition from damascenone and beta-cyclohomocytral, and experimental cigarettes that contain dig ascenone and beta-cyclohomocyte, will be evaluated by pair-wise comparison and get half the results. Experimental cigarettes have a strength and as a result of smoking a sweeter, more vibrant, more tobacco-like and sharp aroma with intense wood and fruit shades. Before smoking, tobacco experimentally has sweet, pink, precise, fruity, earthy and ryed shades. All cigarettes will appreciate the smell of smoke with a filter of 20 mm cellulose acetate. A mixture of beta-cyclohomocytral and ascenone enhances the natural tobacco-like taste and aroma of a mixed areet, giving it woody and ctovy shades when smoking. EXAMPLE 5 Preparing the following, weight parts: Beta cyclohomocyte 20 Linalool500 Linialyl acetate 600 Dimethyl anthranilate 2 Terpineol 20 Geraniol 30 Terpinylacetate 10 Geranyl acetate 5 Otsimen20 Linonen 50 Pinen 20 Nero-idol 10 Beta cyclohomocytoral, and you will have to apply. Try it on. perfume1 compounding. Prepare the following recipe, .ch. Indole 2 Hexyl succinic aldehyde 400 Rodinol40 Terpineol 30 Tetrahydro-3-pentylpyran-4-ylacetate 10 Cinnamyl acetate 5 4- (4-Oxy-4-methylpentyl) -3-cyclohexene-1-carboxaldehyde 20 Oxycytronella-al-150-oxymethyl-phenyl-3-cyclohexene-1-carboxaldehyde 20 Oaxcytonellallal Acetal-3-cyclohexene-1-carboxaldehyde 4 Phenylethyl alcohol 45 Tetrahydromuguol 20 N -Undecylenic aldehyde (10% in diethyl phthalate) 5 N -Capryl aldehyde (10% in diethyl phthalate) 5 N-Pelargon aldehyde (10% in diethyl phytosate) 5 Benzyl acetate-acetate-acetate-acetate-ethyl acetate-acetate – ethyl acetate / ethyl acetate-tetrafonate aldehyde (10% in diethyl phthalate) 5 Tert-butyl-alfamethanhydro-cinnamic aldehyde4 5 Methylcinnamate (10% in diethyl phthalate) 2 Benzylcinnamat4 40 weight.h. A 10% solution of beta-cyclohomocytral in diethyl phthalate is added to this formulation. Beta cyclohomocytoral improves the floral nuance of this recipe with a significant increase in the pink character of this Muifoet flavor. 15 In another experiment, 80 parts of a 10% solution of beta-cyclohomocyral in diethyl phthalate was added to the above recipe. Beta-20 cyclohomocytra noticeably improves the floral nuance of the compound, significantly increasing its pink character. Example. Floral perfumery formulation, parts by weight: Lavandova Magnet 60 Linalool370 Phenylethyl alcohol 500 Benzyl acetate 120 Linalyl acetate 520 Oxycyclonellal 600 4- (4-Oxy-4-methylpentyl) -3-cyclohexene-1-carboxydehyde-ny; 120 Ilang oil 50 Musk amber amber 100 Benzyl salicylate 1350 6-Oksa-1,1,2,3,3,8-hexametal -2,3,5,6,7,8-hexahydro-1H-benz} -inden550 4- Rubs butyl-2, 6-dimethyl-3, 5-dinitro-acetophenone 450 P-tert-butyl-alpha-methyl hydroxy aldehyde 20 Distilphthalate. 90 35 weight.h. A 10% beta-cyclohomocytral diethyl phthalate solution is added to this formulation. Betacyclohomotsitral creates a pink effect in this flower recipe. The pink effect is significantly improved by adding another 35 parts by weight. 10% solution of beta-cyclohomocytral in diethyl phthalate. The pink effect is further improved by adding another 35 parts by weight. A 10% solution of fi cy bicyclic cyclic bacteria 30 30 g 15 at the height of a 4-day rec collar chain beta-cyclohomocyteral in the ethyl acetate. PRI me R 8. Pink fragrance. Prepare the following recipe, wt.h. Rodinol .270,0. Nerol90,0 Linalool 30,0 Terpnneol 30,0 Phenylethyl alcohol 12,0 Terpinenol, 0 Linalyl acetate 1.5 Citronelly acetate 15.0 Geranyl acetate 10; O Eugenol 30,0 Citral 15,0 Phenylethyl acetate 20, O Pink oxide (rose ole and cle 8,0 Gua col30.0 Citronellal93.0 Nerilacetate3.0 Clove buds oil 1.0 Kadinen2.0 Guayen1.0 Freshly patient turpentine, 12.0 Alpha-pinene1.0 Purified 1 "1years 5.0 Limonene2.0 P-Cymol, 1.0 30 parts by weight of a 0.1% solution of betologomotsitrash in diethyl phthalate are added to a portion of the above recipe. In the formulation containing betohomotsitral, the pink top shade appears much more in comparison with the recipe that does not contain an identified beta cyclohomocytral. To this formulation, add a portion of a 0.1% solution of beta cycloocitral in diethyl phthalate and a portion of a 0.01% solution of Damascene diethyl phthalate. the mixture has a much brighter pink cinnamon shade and is more complex and richer, after breathing, than the mixed mixture of a composition containing beta-homocitral and damascenone. Example 9. Rose Essenti, h.: Phenylethyl alcohol 1040 Geraniol390 Citronellol390 Alpha-ionone130 Oxycytronellal 130 In the first experiment, 208 parts of amascol (2,5-dimethyl-5-phenylhexa-4) are added to this recipe . In the second experiment, 208 hours of 4-Damase a and 52 hours, a 10% beta cyclohomocyte in di-amphthalate, were added to this epture. In the third experiment, 104 hours of 4-Damascus were added to this retur
    and 52 h. 10% beta cyclohomocytes in diethyl phthalate.
    In the fourth e-experiment, this recipe adds 208 h, Damascol 2, B-dimethyl-3-phenylhexe-y-3),
    In the fifth experiment, 208 parts of Damascus 52 hours, beta-cyclohomocytral were added to this recipe.
    In the sixth experiment, 104 hours were added to this recipe. Dyoi Ascola and 52 hours. 10% beta cyclohomocytral in diethyl phthalate.
    Beta cyclohomocytoral significantly improves the pinkness of the formulation,
    when using 4-Damascol in 2 and 3 experiments.
    The combination of beta-cyclohomocytral and Damascol significantly improves the pinkness of the formulation in Experiment 5 and 6.
    PRI me R 10. Preparation of soap compositions.
    100 g of soap shavings are mixed with 1 g of one of the compositions shown in the table until they receive a homogeneous composition. The scented soap composition has an aroma.
    Aroma, attached or increased, or enhanced composition
    The formulation of example 5 (petig enova formulation)
    Beta cyclohomocytoral
    Formulation of Example 6
    perfume composition)
    Formulation of Example 7 (floral perfume formulation)
    Pink Scent of Example 8 Pink Scent of Example 8
    A mixture of beta-cyclohomocytrgh and damascenone:
    1: 0.1
    weight ratio
    1; 0,2
    1: 2
    1: 1
    2: 1
    A mixture of damaskol with beta cyclohomocyteral:
    2: 1
    With a weight ratio
    1: 1
    Composition score
    Excellent petigranovy character with green and earth shades
    Excellent woody, green, earthy aroma with a pink nuance
    Character with excellent floral shades
    Great and strong pink scent
    Great pink scent
    Fruit, pink aroma with earth and green shades
    Pink aroma with woody, green and earth shades Pink aroma with woody, green and earth shades
    权利要求:
    Claims (1)
    [1]
    Claim
    A method for changing, modifying and enhancing aroma and / or taste of food products by introducing a derivative of 2,6, b-trimethylcyclohexene, characterized in that, in order to expand the range of modifiers used, as a derivative 2,6,6 , -trimethylcyclohexene use 2,6,6-trimethyl-1-cyclohexene-1-yl-acetaldehyde having a 5Q formula of 0.5-20 ppm. food product.
    类似技术:
    公开号 | 公开日 | 专利标题
    SU988175A3|1983-01-07|Method for changing, modifying and boosting scent and/or taste of food products
    DE2808710C3|1980-09-18|1- [3- | - butyryl] -2,6,6trimethylcyclohexene and the 13-cyclohexadiene analog, process for their preparation and their use
    DE3307869A1|1984-09-06|METHYL-SUBSTITUTED 1 - | -1-OXO-BUTYL) -CYCLOHEX-2-ENE, METHOD FOR THE PRODUCTION AND USE THEREOF AS A SMELLING AND FLAVORING SUBSTANCE
    DE2405568B2|1977-06-16|CYCLOALIPHATIC COMPOUNDS AND THEIR USE AS FRAGRANCES AND FLAVORS
    DE2611160A1|1977-04-14|STEREOISOMERS 2-|AETHEN-1-OLS, PROCESS FOR THEIR PREPARATION AND THEIR USE
    DE2540624C3|1978-08-17|Seasoning and flavoring and process for their production
    EP0073984B1|1988-04-27|Perfuming and/or flavouring compositions containing unsaturated acids
    DE2951508C2|1982-12-30|Methoxy- and ethoxy-1,4,8-trimethyl-cyclododeca-4,8-dienes, process for their preparation and perfume and aroma compositions containing them
    US4118343A|1978-10-03|Tricyclo[6.2.1.02,7 ]undec-9-en-3-one perfume composition
    US4173584A|1979-11-06|Novel cyclopentanone derivatives as flavor- and odor-modifying ingredients
    US3917870A|1975-11-04|Enhancing grape flavor with 2-phenyl-3-carboethoxyfuran and bis | disulfide
    DE2443191B2|1979-05-17|Use of bicycle [2,2,2] octane derivatives as perfuming and flavoring agents
    JP3793591B2|2006-07-05|Terpene derivatives as flavoring and / or flavoring substances
    DE2008254A1|1970-09-10|Fragrances and flavorings
    DE2840823C2|1982-05-06|Trans, trans-? -Damascon, mixtures of which contain more than 50% trans, trans-? -Damascon and cis, trans-? -Damascon and their use as condiments
    DE2700688A1|1977-07-21|CARBONYL COMPOUNDS, THE PROCESS FOR THEIR PRODUCTION AND THEIR USE AS PERFUMES TO INFLUENCE THE AROMA AND TASTE OF FOOD, TOBACCO, BEVERAGES AND FOR PERFUMES AND PERFUMED ARTICLES
    SU1098539A1|1984-06-23|Method of changing taste and scent of food products,flavouring agents and perfumery articles
    US3687692A|1972-08-29|Flavoring compositions and processes
    EP0006616B1|1981-05-20|Tiglic acid ester, process for its preparation, its application and compositions containing it
    US4261867A|1981-04-14|Using 1-ethynyl-2,2,6-trimethyl-cyclohexanol to enhance woody fragrance of perfume compositions
    DE2634077A1|1977-02-17|SPIRIT DERIVATIVE CAN BE USED AS A SMELL AND TASTE
    US3872031A|1975-03-18|Process for altering fragrance with 4-|-2-butanone or 4-|-2-butanone
    US3440183A|1969-04-22|2-ethylpyromeconic acid as an aroma enhancer for perfumes
    US4155867A|1979-05-22|Substituted dimethyl dihydroxy benzene and cyclohexadiene compounds and uses thereof for augmenting or enhancing the taste and/or aroma of consumable materials including tobaccos, perfumes and perfumed articles
    US3978008A|1976-08-31|Sesquiterpenic derivatives as odor- and taste-modifying agents
    同族专利:
    公开号 | 公开日
    US3940499A|1976-02-24|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    RU2438649C9|2005-12-13|2012-12-27|Хенкель Аг Унд Ко. Кгаа|High intense and long-lasting scent cosmetic agent|
    US9683240B2|2011-10-31|2017-06-20|Philip Morris Products S.A.|Modulating beta-damascenone in plants|US2957933A|1957-06-08|1960-10-25|Basf Ag|Production of compounds of the betacyclo-geranylidene series|US4014351A|1974-09-19|1977-03-29|International Flavors & Fragrances Inc.|Novel tobacco flavoring and aroma compositions and tobaccos containing alpha-substituted acetaldehyde|
    US4055506A|1975-07-24|1977-10-25|International Flavors & Fragrances Inc.|Novel fragrance compositions and perfumed articles containing alpha-substituted acetaldehyde|
    US4000329A|1975-10-07|1976-12-28|International Flavors & Fragrances Inc.|Flavoring compositions and foods containing one or more alkyl side chain methyl substituted or unsubstituted 2,2,6-trimethyl-1-cyclohexen-1-vinyl alkanoates|
    US4086927A|1976-03-01|1978-05-02|International Flavors & Fragrances Inc.|Uses in tobacco and as a tobacco flavor additive of enol esters|
    CH614354A5|1976-05-31|1979-11-30|Firmenich & Cie|
    US4083373A|1976-10-07|1978-04-11|International Flavors & Fragrances Inc.|Novel tobacco product comprising one or more sulfides and process|
    US4068012A|1976-11-11|1978-01-10|International Flavors & Fragrances Inc.|Use of 1--3--Δ3 -cyclohexene-1-carboxaldehyde and 1--4--Δ3 -cyclohexene-1-carboxaldehyde|
    US4183363A|1978-07-25|1980-01-15|Givaudan Corporation|Tobacco compositions flavored with 2-hydroxymethylenecyclohexanones|
    US4832059A|1987-12-08|1989-05-23|Lorillard, Inc.|Citrus-flavored tobacco articles|
    FR2668482B1|1990-10-25|1992-12-31|Rhone Poulenc Nutrition Animal|PROCESS FOR THE PREPARATION OF THE CYCLOCITRAL.|
    DE4416101C2|1994-04-19|1997-06-12|Reemtsma H F & Ph|Tobacco products or tobacco products similar goods with natural substances having an antioxidative effect and process for producing the same|
    US6036986A|1997-10-28|2000-03-14|Lipton, Division Of Conopco, Inc.|Cinnamic acid for use in tea containing beverages|
    EP1793795A1|2004-09-24|2007-06-13|Symrise GmbH & Co. KG|Use of beta-homocyclocitral as an agent against bad breath|
    WO2007008862A1|2005-07-12|2007-01-18|Flexitral, Inc.|Diacetyl derivatives|
    JP4970272B2|2005-09-13|2012-07-04|高砂香料工業株式会社|Method for producing optically active α-ionone|
    FR2911251B1|2007-01-12|2011-01-07|Pancosma Sa Pour L Ind Des Produits Biochimiques|TRACEABLE FOOD BY AROMATIC MOLECULES|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    US05/507,412|US3940499A|1974-09-19|1974-09-19|Food or flavor containing 2,6,6-trimethyl-1-cyclohexen-1-ylacetaldehyde|
    [返回顶部]