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    • 56. 发明授权
    • Alkyl esters of 1-alkanoyl cycloalkanols, process for preparing same and
organoleptic uses thereof
    • 1-烷酰基环烷醇的烷基酯,其制备方法及其感官用途
    • US4327749A
    • 1982-05-04
    • US133828
    • 1980-03-25
    • Ronald P. SchreckKenneth K. LightJohn B. HallFrederick L. SchmittManfred H. VockWilliam L. SchreiberJoaquin F. VinalsJacob Kiwala
    • Ronald P. SchreckKenneth K. LightJohn B. HallFrederick L. SchmittManfred H. VockWilliam L. SchreiberJoaquin F. VinalsJacob Kiwala
    • A24B15/34A24B15/30
    • A24B15/34
    • Described is a process for preparing several substituted or unsubstituted cycloalkyl acyl alkanoates defined according to the generic structure: ##STR1## wherein R.sub.1 and R.sub.2 taken together complete a cycloalkyl moiety or methyl, dimethyl or trimethyl substituted cycloalkyl moiety containing five or six carbon atoms in the ring and wherein R.sub.3 is C.sub.1 -C.sub.3 lower alkyl and R.sub.4 is methyl or hydrogen by reacting a compound having the generic structure: ##STR2## in an aqueous silver-ion containing solution having a weakly acidic pH at elevated temperatures. The compounds so produced are useful for their organoleptic properties in consumable materials, such as foodstuffs, foodstuff flavorants, chewing gums, chewing gum flavorants, toothpastes, toothpaste flavorants, medicinal products, medicinal product flavorants, chewing tobaccos, chewing tobacco flavorants, smoking tobaccos, smoking tobacco flavorants, perfume compositions, perfumed articles, such as cationic, anionic, nonionic and zwitterionic detergents, fabric softener compositions, drier-added fabric softener articles, textile sizing agents and optical brighteners for textiles as well as colognes.
    • 描述了根据通用结构定义的若干取代或未取代的环烷基酰基链烷酸酯的方法:其中R 1和R 2一起完成环烷基部分或含有5或6个碳原子的甲基,二甲基或三甲基取代的环烷基部分 环,其中R 3是C 1 -C 3低级烷基,R 4是甲基或氢,通过使具有通式结构的化合物:在高温下具有弱酸性pH的含水银离子溶液中。 如此生产的化合物可用于消费材料如食品,食品香料,口香糖,口香糖调味剂,牙膏,牙膏调味剂,药用产品,药用香料,咀嚼烟草,咀嚼烟草香料,烟草烟草, 吸烟烟草调味剂,香料组合物,香料制品,例如阳离子,阴离子,非离子和两性离子洗涤剂,织物柔软剂组合物,干燥剂添加的织物柔软剂制品,纺织品上浆剂和用于纺织品的荧光增白剂以及古龙水。
    • 59. 发明授权
    • Flavoring with indane alkanols and tricyclic isochromans
    • 用二环烷醇和三环异色素调味
    • US4315951A
    • 1982-02-16
    • US212886
    • 1980-12-04
    • Wilhelmus J. WiegersMark A. SpreckerHugh WatkinsManfred H. VockFrederick L. Schmitt
    • Wilhelmus J. WiegersMark A. SpreckerHugh WatkinsManfred H. VockFrederick L. Schmitt
    • C07C2/42C07C29/36C07C33/34C07D311/94C11B9/00A23L1/226
    • C11B9/008C07C2/42C07C29/36C07C33/34C07D311/94C07C2102/08C07C2521/16C07C2531/08
    • Processes and compositions are described for the use in foodstuff flavor and aroma and perfume and perfumed article aroma augmenting, modifying, altering and enhancing compositions and as foodstuff, chewing gum, toothpaste, medicinal product, perfume and perfumed article aroma imparting materials of certain indane alkanols and tricyclic isochromans defined according to the generic structure: ##STR1## wherein one of R.sub.1, R.sub.2, R.sub.3 or R.sub.4 is C.sub.2 H.sub.5 and the remaining R.sub.1, R.sub.2, R.sub.3 and R.sub.4 represents methyl; wherein X is --CH.sub.2 -- or hydrogen and wherein the dashed line represents a carbon-carbon single bond or no bond with the proviso that when X is --CH.sub.2 --, then the dashed line is a carbon-carbon single bond and when X is hydrogen, the dashed line represents no bond.Addition of said indane alkanols or said tricyclic isochromans or mixtures thereof is indicated to produce:A. In food flavorings, a sweet, musky, patchouli-like, and ionone-like aroma and flavor characteristic; (useful for flavor augmentation or enhancement in pear, apricot and peach flavors);B. In perfumes and perfumed articles, a sweet, musky aroma with earthy, minty and sweet nuances.
    • 描述了用于食品香料和香料和香料和香料制品香气增强,改性,改变和增强组合物以及作为食品,口香糖,牙膏,药用产品,香料和香料制品中某些二烷基链烷醇的赋香材料的方法和组合物 和根据通用结构定义的三环异染料:其中R 1,R 2,R 3或R 4中的一个为C 2 H 5,剩余的R 1,R 2,R 3和R 4表示甲基; 其中X是-CH 2 - 或氢,并且其中虚线表示碳 - 碳单键或没有键,条件是当X是-CH 2 - 时,虚线是碳 - 碳单键,当X是氢时 ,虚线表示没有键。 表示添加所述二氢化茚烷醇或所述三环异色素或其混合物以产生:A.在食品调味品中,甜味,麝香,广藿香样和紫罗兰酮样芳香和风味特征; (用于梨,杏和桃味的增味或增强); B.在香水和香水制品中,甜美,麝香的香气与土质,微小和甜美的细微差别。
    • 60. 发明授权
    • Indane alkanols and tricyclic isochromans and organoleptic uses thereof
    • 茚烷醇和三环异染料及其感官用途
    • US4308412A
    • 1981-12-29
    • US212992
    • 1980-12-04
    • Wilhelmus J. WiegersMark A. SpreckerHugh WatkinsManfred H. VockFrederick L. Schmitt
    • Wilhelmus J. WiegersMark A. SpreckerHugh WatkinsManfred H. VockFrederick L. Schmitt
    • C07C2/42C07C29/36C07C33/34C07D311/94C11B9/00C07C3/00
    • C11B9/008C07C2/42C07C29/36C07C33/34C07D311/94C07C2102/08C07C2521/16C07C2531/08
    • Processes and compositions are described for the use in foodstuff flavor and aroma and perfume and perfumed article aroma augmenting, modifying, altering and enhancing compositions and as foodstuff, chewing gum, toothpaste, medicinal product, perfume and perfumed article aroma imparting materials of certain indane alkanols and tricyclic isochromans defined according to the generic structure: ##STR1## wherein one of R.sub.1, R.sub.2, R.sub.3 or R.sub.4 is C.sub.2 H.sub.5 and the remaining R.sub.1, R.sub.2, R.sub.3 and R.sub.4 represents methyl; wherein X is --CH.sub.2 -- or hydrogen and wherein the dashed line represents a carbon-carbon single bond or no bond with the proviso that when X is --CH.sub.2 --, then the dashed line is a carbon-carbon single bond and when X is hydrogen, the dashed line represents no bond.Addition of said indane alkanols or said tricyclic isochromans or mixtures thereof is indicated to produce:A. In food flavorings, a sweet, musky, patchouli-like, and ionone-like aroma and flavor characteristic; (useful for flavor augmentation or enhancement in pear, apricot and peach flavors);B. In perfumes and perfumed articles, a sweet, musky aroma with earthy, minty and sweet nuances.
    • 描述了用于食品香料和香料和香料和香料制品香气增强,改性,改变和增强组合物以及作为食品,口香糖,牙膏,药用产品,香料和香料制品中某些二烷基链烷醇的赋香材料的方法和组合物 和根据通用结构定义的三环异染料:其中R 1,R 2,R 3或R 4中的一个为C 2 H 5,剩余的R 1,R 2,R 3和R 4表示甲基; 其中X是-CH 2 - 或氢,并且其中虚线表示碳 - 碳单键或没有键,条件是当X是-CH 2 - 时,虚线是碳 - 碳单键,当X是氢时 ,虚线表示没有键。 表示添加所述二氢化茚烷醇或所述三环异色素或其混合物以产生:A.在食品调味品中,甜味,麝香,广藿香样和紫罗兰酮样芳香和风味特征; (用于梨,杏和桃味的增味或增强); B.在香水和香水制品中,甜美,麝香的香气与土质,微小和甜美的细微差别。