Patents by Inventor William J. Evers
William J. Evers 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: 4061795Abstract: 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.-oxy(oxo) sulfide and ether having the structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 --C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl.The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g.Type: GrantFiled: February 4, 1977Date of Patent: December 6, 1977Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr., Manfred Hugo Vock
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Patent number: 4055691Abstract: 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.-oxy(oxo) sulfide and ether having the structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl.The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g.Type: GrantFiled: February 4, 1977Date of Patent: October 25, 1977Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr., Manfred Hugo Vock
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Patent number: 4053654Abstract: 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.-oxy(oxo) sulfide and ether having the structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl. The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g.Type: GrantFiled: February 4, 1977Date of Patent: October 11, 1977Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr., Manfred Hugo Vock
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Patent number: 4053655Abstract: 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.-oxy(oxo) sulfide and ether having the structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3 -diethylacetonyl. The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g.Type: GrantFiled: February 4, 1977Date of Patent: October 11, 1977Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr., Manfred Hugo Vock
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Patent number: 4045491Abstract: Described are .alpha.-oxy(oxo) sulfides and ethers having the generic structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl.Addition of one or more .alpha.Type: GrantFiled: October 7, 1976Date of Patent: August 30, 1977Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr.
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Patent number: 4044164Abstract: 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.-oxy(oxo) sulfide and ether having the structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl. The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g.Type: GrantFiled: October 7, 1976Date of Patent: August 23, 1977Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr., Manfred Hugo Vock
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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: 4031256Abstract: 3-Furyl alkyl sulfides having the formula: ##STR1## wherein R.sub.1 is C.sub.1 -C.sub.5 lower alkyl and R.sub.2 is selected from the group consisting of hydrogen and methyl, are described as being useful in altering, modifying or enhancing the organoleptic properties of foodstuffs.Type: GrantFiled: September 15, 1976Date of Patent: June 21, 1977Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr., Bernard J. Mayers
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Patent number: 4024289Abstract: The fruity flavor of a foodstuff is augmented or enhanced by the use of one or more .alpha.-oxy(oxo)mercaptans selected from the group consisting of:3-mercapto-4-heptanol;4-mercapto-5-nonanol;4-mercapto-5-nonanone;3-mercapto-2,6-dimethyl-4-heptanone;2-mercaptocyclododecanone-1; and2-mercapto-3-pentanoneThese compounds augment or enhance the green, grapefruit, fruity, buchu leaf oil-like, floral, green vegetable and/or minty aromas and grapefruit-like, green, citrus, bitter, lemon, buchu leaf oil-like, blackcurrant-like, green vegetable-like, and/or cooling notes of food flavors.Type: GrantFiled: September 15, 1976Date of Patent: May 17, 1977Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr., Manfred Hugo Vock
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Patent number: 4024190Abstract: Novel lower 2-alkyldene-3-alkenals having the generic formula: ##STR1## wherein one of R.sub.1 and R.sub.2 is hydrogen and the other is methyl, and one of R.sub.3 and R.sub.4 is hydrogen and the other is an alkyl group having two or four carbon atoms, but specifically, selected from the group consisting of:Cis-2-ethylidene-trans-3-hexenal;Cis-2-ethylidene-cis-3-hexenal;Trans-2-ethylidene-trans-3-hexenal;Trans-2-ethylidene-6-methyl-cis-3-heptenal; andTrans-2-ethylidene-6-methyl-trans-3-heptenalSuch alkenals being useful in altering, augmenting or enhancing organoleptic properties of foodstuffs, perfume compositions, perfumed articles and tobaccos.Type: GrantFiled: May 5, 1976Date of Patent: May 17, 1977Assignee: International Flavors & Fragrances Inc.Inventors: Anne Hruza nee Sanderson, William L. Schreiber, Michel VAN Praag, Alan O. Pittet, William J. Evers
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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: 3996287Abstract: Process for producing 2-mercapto alkane-1,4-diones comprising the steps of:I. Providing a 2-ene-1,4-dione having the structure: ##STR1##ii. Intimately admixing said 2-ene-1,4-dione with a sulfur compound having the formula:R.sub.3 SHthereby providing a substituted or unsubstituted 2-thia substituted alkane 1,4 dione having the structure: ##STR2##iii. Hydrolyzing said 2-thia substituted 1,4 dione thereby forming a 2-mercapto alkane-1,4-dione having the structure: ##STR3## wherein R.sub.3 is selected from the group consisting of acyl and aroyl, wherein R.sub.2 is lower alkyl; and wherein R.sub.4 and R.sub.6 are the same or different and are selected from the group consisting of hydrogen and lower alkyl; wherein when R.sub.1 is hydrogen, the reaction (ii) is carried out in the presence of an organic base; and wherein when R.sub.1 is lower alkyl, the reaction (ii) is carried out in the absence of catalyst or in the presence of catalyst.Type: GrantFiled: July 8, 1975Date of Patent: December 7, 1976Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Howard H. Heinsohn, Jr., Bernard J. Mayers
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Patent number: 3996250Abstract: 3-Furyl beta-chalcogencycloaklyl sulfides having the structure: ##STR1## wherein X is a chalcogen selected from the group consisting of oxygen and sulfur; and 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 or R.sub.3 being methyl, the moieties X and S being in a trans relationship, such 3-furyl beta-chalcogencycloalkyl sulfides being useful in altering, modifying or enhancing the organoleptic properties of foodstuffs.Type: GrantFiled: September 17, 1975Date of Patent: December 7, 1976Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Igor A. Pelse, Manfred Hugo Vock
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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: 3988487Abstract: Methods for altering, modifying or enhancing the organoleptic properties of foodstuffs and perfumes comprising incorporating with such materials a small but effective amount (from 0.02 ppm up to about 150 ppm) of at least one 2-alkylidene-cis-3-alkenal or at least one 2-alkylidene-trans-3-alkenal or a mixture having at last one 2-alkylidene-trans-3-alkenal and one 2-alkylidene-cis-3-alkenal represented by the formula: ##SPC1##Or di-lower alkyl acetal thereof wherein one of R.sub.1 and R.sub.2 is hydrogen and the other is lower alkyl; and one of R.sub.3 and R.sub.4 is hydrogen and the other is lower alkyl; together with compositions containing the said 2-alkylidene-3-alkenals or acetals thereof for use in altering such organoleptic properties.Type: GrantFiled: August 12, 1975Date of Patent: October 26, 1976Assignee: International Flavors & Fragrances Inc.Inventors: Anne Sanderson, Gerard Mosciano, Alan O. Pittet, Louis J. Strasburger, William L. Schreiber, Michel Van Praag, Edward J. Shuster, Bernard J. Rutkowsky, William J. Evers
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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: 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: 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: 3982038Abstract: 3-Furyl .beta.-chalcogenalkyl sulfides having the structure: ##SPC1##Wherein X is a chalcogen selected from the group consisting of oxygen and sulfur; 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 methyl, or R.sub.4 and R.sub.5 taken together are tetramethylene, and when R.sub.4 and R.sub.5 taken together are tetramethylene X and S are in a trans relationship, are indicated to be useful in altering, modifying or enhancing the taste and/or aroma of foodstuffs.Type: GrantFiled: September 17, 1975Date of Patent: September 21, 1976Assignee: International Flavors & Fragrances Inc.Inventors: William J. Evers, Igor A. Pelse, Manfred Hugo Vock
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Patent number: 3970701Abstract: Novel lower 2-alkylidene-2-alkenals having the formula: ##SPC1##Wherein one of R.sub.1 and R.sub.2 is hydrogen and the other is methyl, and one of R.sub.3 and R.sub.4 is hydrogen and the other is an alkyl group having two or four carbon atoms, such alkenals being useful in altering organoleptic properties of consumable materials.Type: GrantFiled: July 30, 1973Date of Patent: July 20, 1976Assignee: International Flavors & Fragrances Inc.Inventors: Anne Sanderson, William L. Schreiber, Michel VAN Praac, Alan O. Pittet, William J. Evers