Patents by Inventor Christopher Giacino
Christopher Giacino has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 4263332Abstract: Described is the use of 2(2'-methylthiopropyl)-4,5-dimethyl-.DELTA..sup.3 -thiazoline to augment or enhance the aroma or taste of mashed potato flavor or mashed potato flavored foodstuffs.Type: GrantFiled: December 21, 1979Date of Patent: April 21, 1981Assignee: International Flavors & Fragrances Inc.Inventors: Donald A. Withycombe, Braja D. Mookherjee, Cynthia J. Mussinan, Manfred H. Vock, Christopher Giacino
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Patent number: 4256776Abstract: 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.Type: GrantFiled: September 21, 1979Date of Patent: March 17, 1981Assignee: International Flavors & Fragrances Inc.Inventors: Donald A. Withycombe, Braja D. Mookherjee, Cynthia J. Mussinan, Manfred H. Vock, Christopher Giacino
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Patent number: 4255583Abstract: 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.Type: GrantFiled: March 5, 1979Date of Patent: March 10, 1981Assignee: International Flavors & Fragrances Inc.Inventors: Donald A. Withycombe, Braja D. Mookherjee, Cynthia J. Mussinan, Manfred H. Vock, Christopher Giacino
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Patent number: 4243688Abstract: Processes and compositions are described for use in foodstuff flavors and as foodstuff article aroma and taste augmenting and enhancing materials of at least one 2-substituted-4,5-dimethyl.DELTA..sup.3 -thiazolines having the structure: ##STR1## wherein one of R.sub.1, R.sub.2 and R.sub.3 is methyl and each of the other of R.sub.1, R.sub.2 and R.sub.3 is hydrogen. The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of vegetable, spice, nutty, chocolate and black pepper flavors.Type: GrantFiled: December 5, 1979Date of Patent: January 6, 1981Assignee: International Flavors & Fragrances Inc.Inventors: Manfred H. Vock, Christopher Giacino, Anne Hruza, Donald A. Withycombe, Braja D. Mookherjee, Cynthia J. Mussinan
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Patent number: 4179526Abstract: Processes and compositions are described for use in foodstuff flavors and as foodstuff article aroma and taste augmenting and enhancing materials of at least one alpha-substituted alkylidene methionals having the structure: ##STR1## wherein R.sub.1 or R.sub.2 is one of the moieties: ##STR2## and the other is hydrogen or methyl. Addition of one or more alpha-substituted alkylidene methionals to foodstuff flavorings or to foodstuffs is indicated to produce the following aroma and flavor characteristics, in the alternative taken together:AromaPotato;Methional-like;Green;Hydrolyzed vegetable protein-like;Chicken-like;Cabbage;Green potato;Green weedy;Broccoli-like; andGreen bean-like.FlavorPotato;Metallic;Sulfury-green;Cabbage-like;Chicken;Mushroom-like;Green-weedy;Broccoli-like; andGreen bean-like.The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of vegetable (including potato and cabbage) and chicken flavors.Type: GrantFiled: August 24, 1977Date of Patent: December 18, 1979Assignee: International Flavors & Fragrances Inc.Inventors: Donald A. Withycombe, Anne Hruza, Manfred H. Vock, Christopher Giacino, Braja D. Mookherjee, Alan O. Pittet, William L. Schreiber
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Patent number: 4156029Abstract: Described are mixtures of cis and trans isomers of 2-[(methylthio)methyl]-3-phenyl-2-propenal having the structures: ##STR1## The ratio of cis to trans isomer being from 7:3 up to 9.5:0.5 wherein augmenting and enhancing the flavors and aroma of meat extract, meat, hydrolyzed vegetable protein, nut and chocolate flavored foodstuff by augmenting or enhancing the sweet, meat extract like, hydrolyzed vegetable protein like and beef broth like aroma and sweet, meat extract like, hydrolyzed vegetable protein like, beef broth like, and monosodium glutamate like flavor characteristics with mouthfeel effects.Type: GrantFiled: May 3, 1978Date of Patent: May 22, 1979Assignee: International Flavors & Fragrances Inc.Inventors: Donald A. Withycombe, Anne Hruza, Manfred H. Vock, Christopher Giacino, Braja D. Mookherjee, Alan O. Pittet, William L. Schreiber
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Patent number: 4154766Abstract: Processes and compositions are described for use in foodstuff flavors and as foodstuff article aroma and taste augmenting and enhancing materials of at least one alpha-substituted alkylidene methionals having the structure: ##STR1## wherein R.sub.1 or R.sub.2 is one of the moieties: ##STR2## AND THE OTHER IS HYDROGEN OR METHYL. Addition of one or more alpha-substituted alkylidene methionals to foodstuff flavorings or to foodstuffs is indicated to produce the following aroma and flavor characteristics, in the alternative taken together:AromaPotato;Methional-like;Green;Hydrolyzed vegetable protein-like;Chicken-like;Cabbage;Green potato;Green weedy;Broccoli-like; andGreen bean-like.FlavorPotato;Metallic;Sulfury-green;Cabbage-like;Chicken;Mushroom-like;Greeen-weedy;Broccoli-like; andGreen bean-like.The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of vegetable (including potato and cabbage) and chicken flavors.Type: GrantFiled: August 24, 1977Date of Patent: May 15, 1979Assignee: International Flavors & Fragrances Inc.Inventors: Donald A. Withycombe, Anne Hruza, Manfred H. Vock, Christopher Giacino, Braja Dulal Mookherjee, Alan O. Pittet, William L. Schreiber
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Patent number: 4108876Abstract: Processes and compositions are described for use in foodstuff flavors and as foodstuff article aroma and taste augmenting and enhancing materials of at least one alpha-substituted alkylidene methionals having the structure: ##STR1## wherein R.sub.1 or R.sub.2 is one of the moieties: ##STR2## AND THE OTHER IS HYDROGEN OR METHYL. Addition of one or more alpha-substituted alkylidene methionals to foodstuff flavorings or to foostuffs is indicated to produce the following aroma and flavor characteristics, in the alternative taken together:AromaPotato; Methional-like; Green; Hydrolyzed vegetable protein-like; Chicken-like; Cabbage; Green potato; Green weedy; Broccoli-like; and Green bean-like.FlavorPotato; Metallic; Sulfury-green; Cabbage-like; Chicken; Mushroom-like; Green-weedy; Broccoli-like; and Green bean-like. The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of vegetable (including potato and cabbage) and chicken flavors.Type: GrantFiled: August 24, 1977Date of Patent: August 22, 1978Assignee: International Flavors & Fragrances Inc.Inventors: Donald Arthur Withycombe, Anne Hruza, Manfred Hugo Vock, Christopher Giacino, Braja Dulal Mookherjee, Alan Owen Pittet, William L. Schreiber
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Patent number: 4076852Abstract: Processes for imparting a meat flavor to foodstuffs comprising adding thereto a small amount of a processed product of (I) the whole internal contents of a poultry egg or egg white or egg yolk or enzymatic digest of same, with (II) a poultry meat or other meat powder or enzymatic digest thereof and, in addition, (III) a sulfur compound such as cysteine or taurine and, if desired, (preferably) (IV) thiamine and/or thiazole alkanols and (V) other free amino acids and/or polypeptides and, in addition, if desired, a monosaccharide and/or a disaccharide, such as sucrose and/or a polysaccharide; as well as flavoring compositions and flavor enhancing compositions containing such processed products and optional materials and the foodstuffs so obtained.Type: GrantFiled: March 15, 1974Date of Patent: February 28, 1978Assignee: International Flavors & Fragrances Inc.Inventors: Andries Van Delft, Christopher Giacino
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Patent number: 4064279Abstract: Processes and compositions are described for use in foodstuff flavors and as foodstuff article aroma and taste augmenting and enhancing materials of at least one alpha-substituted alkylidene methionals having the structure: ##STR1## wherein R.sub.1 or R.sub.2 is one of the moieties: ##STR2## AND THE OTHER IS HYDROGEN OR METHYL. Addition of one or more alpha-substituted alkylidene methionals to foodstuff flavorings or to foodstuffs is indicated to produce the following aroma and flavor characteristics, in the alternative taken together:AROMAPotato;Methional-like;Green;Hydrolyzed vegetable protein-like;Chicken-like;Cabbage;Green potato;Green weedy;Broccoli-like; andGreen bean-like.FLAVORPotato;Metallic;Sulfury-green;Cabbage-like;Chicken;Mushroom-like;Green-weedy;Broccoli-like; andGreen bean-like.The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of vegetable (including potato and cabbage) and chicken flavors.Type: GrantFiled: December 22, 1976Date of Patent: December 20, 1977Assignee: International Flavors & Fragrances Inc.Inventors: Donald Arthur Withycombe, Anne Hruza, Manfred Hugo Vock, Christopher Giacino, Braja Dulal Mookherjee, Alan Owen Pittet, William L. Schreiber
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Patent number: 4041186Abstract: Novel 3-furyl sulfides having the formula: ##STR1## wherein R.sub.1 is methylthiomethyl, R.sub.2 is methyl, and R.sub.3 is hydrogen, such 3-furyl sulfide being useful in modifying or enhancing the organoleptic properties of foodstuffs (e.g., taste and/or aroma).Type: GrantFiled: November 11, 1976Date of Patent: August 9, 1977Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr., Manfred Hugo Vock, Christopher Giacino
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Patent number: 4007287Abstract: Novel 3-furyl sulfides having the formula: ##STR1## wherein R.sub.1 is selected from the group consisting of aralkyl, alkenyl and alkylthioalkyl; and R.sub.2 and R.sub.3 are each selected from the group consisting of hydrogen and methyl; at least one of R.sub.2 and R.sub.3 being methyl, such 3-furyl sulfides being useful in modifying or enhancing the organoleptic properties of foodstuffs (e.g., taste and/or aroma).Type: GrantFiled: March 12, 1976Date of Patent: February 8, 1977Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr., Manfred Hugo Vock, Christopher Giacino
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Patent number: 3991214Abstract: Methods for preparing tobaccos, medicinal products, chewing gums, foodstuffs and flavoring compositions for tobaccos, chewing gums, foodstuffs and medicinal products by including therein 2-phenyl-3-carboethoxyfuran to produceA. In chewing gum, medicinal product and foodstuff flavorings, concord grape, wine, pungent, weak sweet buttery, sweet carrot, dry woody cinnamon or warm benzaldehydenut like flavor notes or combinations of these and bitter after taste, benzoateester taste and heavy floral backnotes for improving the taste and aroma of artificial grape or other fruit flavoring compositions;B. In tobacco flavorings, aromatic, sweet, resinous and balsamic-like notes as well as the foodstuff flavoring compositions, perfume compositions and tobacco compositions containing 2-phenyl-3-carboethoxyfuran.Type: GrantFiled: August 12, 1975Date of Patent: November 9, 1976Assignee: International Flavors & Fragrances Inc.Inventors: Gary Slangan, Alan O. Pittet, Christopher Giacino, Denis E. Hruza, Sr., Edward J. Shuster
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Patent number: 3989856Abstract: 3-Furyl beta-oxoalkyl sulfides having the structure: ##SPC1##Wherein R.sub.4 is C.sub.3 alkyl and R.sub.5 is C.sub.4 alkyl with R.sub.4 being 2-propyl when R.sub.5 is 2-methyl-1-propyl; and R.sub.4 being 1-propyl when R.sub.5 is 1-butyl, such 3-furyl beta-oxoalkyl sulfides taken alone or in admixture being useful in altering or modifying or enhancing the organoleptic properties of foodstuffs, foodstuffs containing same, and foodstuff flavoring compositions containing such 3-furyl beta-oxoalkyl sulfides.Type: GrantFiled: November 20, 1975Date of Patent: November 2, 1976Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr., Christopher Giacino
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Patent number: 3988510Abstract: Novel 3-furyl sulfides having the formula: ##SPC1##Wherein R.sub.1 is selected from the group consisting of aralkyl, nitrogenheterocyclic, alkenyl and alkylthioalkyl; and R.sub.2 and R.sub.3 are each selected from the group consisting of hydrogen and methyl; at least one of R.sub.2 and R.sub.3 being methyl, such 3-furyl sulfides being useful in modifying or enhancing the organoleptic properties of foodstuffs (e.g. taste and/or aroma).Type: GrantFiled: May 29, 1975Date of Patent: October 26, 1976Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr., Manfred Hugo Vock, Christopher Giacino
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Patent number: 3985908Abstract: Novel 3-furyl sulfides having the formula: ##SPC1##Wherein R.sub.2 and R.sub.2 are each selected from the group consisting of hydrogen and methyl; at least one of R.sub.2 and R.sub.3 being methyl, such 3-furyl sulfides being useful in modifying or enhancing the organoleptic properties of foodstuffs (e.g. taste and/or aroma).Type: GrantFiled: March 12, 1976Date of Patent: October 12, 1976Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr., Manfred Hugo Vock, Christopher Giacino
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Patent number: 3985907Abstract: 3-Furyl beta-chalcogenalkyl sulfides having the structure: ##SPC1##Wherein n is 1 or 2; R.sub.2 and R.sub.3 are each selected from the group consisting of methyl and hydrogen, at least one of R.sub.2 and R.sub.3 being methyl; and R.sub.4 and R.sub.5 taken separately, are each lower alkyl, or R.sub.4 and R.sub.5 taken together complete a cycloalkyl or bicycloalkyl group, such 3-furyl beta-oxoalkyl sulfides taken alone or in admixture being useful in altering or modifying or enhancing the organoleptic properties of foodstuffs, and processes for preparing these 3-furyl beta-oxalkyl sulfides where n is 1 using the reaction: ##SPC2##Wherein X is halogen selected from the group consisting of chlorine and bromine; wherein M is alkali metal and R.sub.2, R.sub.3, R.sub.4 and R.sub.5 are each defined as above.Type: GrantFiled: May 29, 1975Date of Patent: October 12, 1976Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr., Manfred Hugo Vock, Christopher Giacino
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Patent number: 3982009Abstract: Methods for preparing medicinal products, chewing gums, foodstuffs, and flavoring compositions for medicinal products, chewing gums and foodstuffs by including therein bis (cyclohexyl) disulfide to produce in food flavorings chewing gum flavorings and medicinal product flavorings, incense/fruity, pungent, nutty sulfury (berry), minty, musty, and sweet notes or combinations of these, for improving the taste and aroma of artificial grape or other fruit flavoring compositions.Type: GrantFiled: August 12, 1975Date of Patent: September 21, 1976Assignee: International Flavors & Fragrances Inc.Inventors: Gary Slangan, Alan O. Pittet, Christopher Giacino, Denis E. Hruza, Sr., Edward J. Shuster