Patent number: 4256776
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.
Type:
Grant
Filed:
September 21, 1979
Date of Patent:
March 17, 1981
Assignee:
International Flavors & Fragrances Inc.
Inventors:
Donald A. Withycombe, Braja D. Mookherjee, Cynthia J. Mussinan, Manfred H. Vock, Christopher Giacino
Patent number: 4255460
Abstract: Described are processes and compositions for augmenting or enhancing flavor and/or aroma of foodstuffs, chewing gums, medicinal products and toothpastes using as the essential ingredient .alpha.-terpinyl methyl ether. spThis Application is a divisional of application for U.S. Letters Patent Ser. No. 012,798, filed on Feb. 16, 1979, which in turn is a divisional of application for U.S. Letters Patent Ser. No. 939,897, filed on Sept. 5, 1978, now U.S. Pat. No. 4,163,068, issued on July 31, 1979, which, in turn, is a divisional of application for U.S. Letters Patent Ser. No. 872,937, filed on Jan. 27, 1978, now U.S. Pat. No. 4,131,687, issued on Dec. 26, 1978.
Type:
Grant
Filed:
October 26, 1979
Date of Patent:
March 10, 1981
Assignee:
International Flavors & Fragrances Inc.
Inventors:
Cynthia J. Mussinan, Braja D. Mookherjee, Manfred H. Vock, Frederick L. Schmitt, Edward J. Shuster, James M. Sanders, Bette M. Light, Edward J. Granda