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    • 3. 发明授权
    • Mixtures containing isobutyl substituted heterocyclic compounds and
flavor use thereof
    • 含有异丁基取代的杂环化合物的混合物及其风味用途
    • US4260641A
    • 1981-04-07
    • US67370
    • 1979-08-17
    • Donald A. WithycombeBraja D. MookherjeeManfred H. VockJoaquin F. Vinals
    • Donald A. WithycombeBraja D. MookherjeeManfred H. VockJoaquin F. Vinals
    • A23L27/20A23L27/28A23L1/234
    • A23L27/28A23L27/2056
    • Foodstuff flavor and aroma augmenting and enhancing compositions are described containing compositions of matter which include a mixture of (i) 2,4,6-triisobutyl-1,3,5-trioxane and (ii) two 2-isobutyl dialkyloxazolines having the generic structure: ##STR1## wherein R.sub.1 and R.sub.2 are different and each represents ethyl or methyl. Addition of such mixtures to foodstuffs produces chocolate-like, nutty, green, burnt, roasted aromas and tastes. The above-mentioned mixture can only properly be defined by its process for producing same. That is, admixing aqueous ammonia with isovaleraldehyde at a temperature in the range of from about 0.degree. C. up to about 10.degree. C. whereby the reaction of aqueous ammonia with isovaleraldehyde is carried out, using a mole ratio of isovaleraldehyde: ammonia of from 0.5:1 up to 2:1 thereby producing an imine; then reacting the resulting imine with 2-hydroxy-3-pentanone 3-hydroxy-2-pentanone or a mixture thereof at a temperature in the range of from about 30.degree. C. up to about 50.degree. C. over a period of time of from 1 up to 10 hours.
    • 描述了包含(i)2,4,6-三异丁基-1,3,5-三恶烷和(ii)具有通用结构的两个2-异丁基二烷基恶唑啉的混合物的物质组合物的食品香料增香和增强组合物 :其中R 1和R 2不同并且各自表示乙基或甲基。 将这样的混合物加入到食品中产生巧克力,坚果,绿色,烧焦,烘烤的香气和口味。 上述混合物只能通过其制备方法适当地定义。 也就是说,将氨水与异戊醛混合在约0℃至约10℃的温度范围内,由此氨水与异戊醛的反应是使用异戊醛:氨的摩尔比来进行的 0.5:1至2:1,从而产生亚胺; 然后将所得亚胺与2-羟基-3-戊酮3-羟基-2-戊酮或其混合物在约30℃至约50℃的温度下反应一段时间, 从1到10小时。