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    • 34. 发明授权
    • Uses in perfumery of ether derivatives of indanes
    • 用于香料中的二烷基醚衍生物
    • US4314915A
    • 1982-02-09
    • US206687
    • 1980-11-13
    • Wilhelmus J. WiegersMark A. SpreckerHugh WatkinsManfred H. VockFrederick L. Schmitt
    • Wilhelmus J. WiegersMark A. SpreckerHugh WatkinsManfred H. VockFrederick L. Schmitt
    • A23G4/00A23G4/06A23L27/20A23L27/29C07C29/36C07C33/34C07C43/168C07D311/94C11B9/00A61K7/00
    • A23G4/06A23L27/2052A23L27/29C07C29/36C07C33/34C07C43/168C07D311/94C11B9/008C07C2102/08
    • 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 indane alkanols and tricyclic isochromans defined according to the generic structure: ##STR1## wherein R.sub.1 is hydrogen or methyl; R.sub.2, R.sub.3, R.sub.4 and R.sub.5 represent hydrogen, methyl or isopropyl; the dashed line represents a carbon-carbon single bond or no bond; X represents --CH.sub.2 --, CH.sub.3 or hydrogen; with the proviso (i) that R.sub.2 and R.sub.3 represent methyl when R.sub.4 is hydrogen and R.sub.5 is isopropyl and R.sub.4 and R.sub.5 represent methyl when R.sub.2 is hydrogen and R.sub.3 is isopropyl; and the dashed line represents a carbon-carbon single bond when X is --CH.sub.2 -- and the dashed line represents no bond when X is hydrogen or CH.sub.3.Addition of said indane alkanols and tricyclic isochromans or mixtures thereof is indicated to produce:(a) In food flavorings, a sweet, musky aroma and taste; and(b) In perfumes and perfumed articles and colognes, a sweet, musk aroma.
    • 描述了用于食品香料和香料和香料和香料制品香气的方法和组合物,其增强,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,香料和香料制品中的茚满链烷醇的芳香赋予材料 和根据通用结构定义的三环异染料:其中R 1是氢或甲基; R2,R3,R4和R5代表氢,甲基或异丙基; 虚线表示碳 - 碳单键或无键; X表示-CH 2 - ,CH 3或氢; 条件是(ⅰ)当R 4为氢时,R 2和R 3为甲基,R 5为异丙基,R 4和R 5为甲基,R 2为氢,R 3为异丙基; 当X为-CH 2 - 时,虚线表示碳 - 碳单键,当X为氢或CH3时虚线表示无键。 指示所述二环烷醇和三环异色素或其混合物的添加产生:(a)在食品香料中,甜味,麝香的香气和味道; 和(b)在香水和香水制品和古龙水中,一种甜美的麝香香气。