Claims
- 1. A flavouring composition having incorporated therein as a taste- and flavour-modifying agent to develop fruity, herb-like, winy, woody, floral or waxy flavour notes from about 0.1% to 15% by weight of a substantially pure compound having the formula ##STR40## containing one double bond in position 2'- or 3'- of the acyl side-chain and either one double bond in position 1- or 2- or two conjugated double bonds in positions 1- and 3- of the ring, the double bonds being represented by dotted lines, and wherein n is zero or 1, R.sup.1, R.sup.2 and R.sup.3 represents hydrogen or one of them a lower alkyl radical and the others hydrogen, and R.sup.4, R.sup.5, R.sup.6 and R.sup.7 represent hydrogen or one of them a lower alkyl radical and the others hydrogen.
- 2. The composition of claim 1 wherein the lower alkyl radicals referred to are methyl or ethyl.
- 3. A composition selected from the group consisting of foodstuffs, animal feeds and beverages which comprises having added thereto from about 0.1 ppm to about 100 ppm of a substantially pure compound having the formula ##STR41## containing one double bond in position 2'- or 3' of the acyl side chain and either one double bond in position 1- or 2- or two conjugated double bonds in positions 1- and 3- of the ring, the double bonds being represented by dotted lines, and wherein n is 0 or 1, R.sup.1, R.sup.2 and R.sup.3 represent hydrogen or one of them a lower alkyl radical and the others hydrogen, and R.sup.4, R.sup.5, R.sup.6, and R.sup.7 represent hydrogen or one of them a lower alkyl radical and the others hydrogen, to develop in the said foodstuff, animal feed or beverage, a fruity, herb-like, winy, woody, floral or waxy flavor note or any combination of these flavor notes.
- 4. A composition according to claim 3 wherein the lower alkyl radicals referred to are methyl or ethyl.
- 5. A composition according to claim 3 wherein the substantially pure compound has the formula ##STR42##
- 6. A composition according to claim 3 wherein the substantially pure compound has the formula ##STR43##
- 7. A composition according to claim 3 wherein the substantially pure compound has the formula ##STR44##
- 8. A method for modifying, enhancing or improving the organoleptic properties of flavouring compositions, which comprising incorporating in said materials as a taste- and flavour-modifying agent to develop fruity, herb-like, winy, woody, floral or waxy flavour notes from about 0.1% to 15% by weight of a substantially pure compound having the formula ##STR45## containing one double bond in position 2'- or 3'- of the acyl side-chain and either one double bond in position 1- or 2- or two conjugated double bonds in positions 1- and 3- of the ring, the double bonds being represented by dotted lines, and wherein n is zero or 1, R.sup.1, R.sup.2 and R.sup.3 represent hydrogen or one of them a lower alkyl radical and the others hydrogen, and R.sup.4, R.sup.5, R.sup.6 and R.sup.7 represent hydrogen or one of them a lower alkyl radical and the others hydrogen.
- 9. The method of claim 8 wherein the lower alkyl radicals referred to are methyl or ethyl.
- 10. A method for modifying, enhancing or improving the taste and flavour of foodstuffs, beverages or animal feeds which comprises incorporating in said materials from about 0.1 ppm to about 100 ppm of a substantially pure compound having the formula ##STR46## containing one double bond in position 2'- or 3' of the acyl side chain and either one double bond in position 1- or 2- or two conjugated double bonds in positions 1- and 3- of the ring, the double bonds being represented by dotted lines, and wherein n is 0 or 1, R.sup.1, R.sup.2 and R.sup.3 represent hydrogen or one of them a lower alkyl radical and the others hydrogen, and R.sup.4, R.sup.5, R.sup.6, and R.sup.7 represent hydrogen or one of them a lower alkyl radical and the others hydrogen, to develop in the said foodstuff, animal feed or beverage, a fruity, herb-like, winy, woody, floral or waxy flavor note or any combination of these flavor notes.
- 11. A method according to claim 10 wherein the lower alkyl radicals referred to are methyl or ethyl.
- 12. A method according to claim 10 wherein the substantially pure compound has the formula ##STR47##
- 13. A method according to claim 10 wherein the substantially pure compound has the formula ##STR48##
- 14. A method according to claim 10 wherein the substantially pure compound has the formula ##STR49##
Priority Claims (6)
Number |
Date |
Country |
Kind |
15667/67 |
Nov 1967 |
CHX |
|
16309/68 |
Nov 1968 |
CHX |
|
6976/69 |
May 1969 |
CHX |
|
12065/69 |
Aug 1969 |
CHX |
|
5559/70 |
Apr 1970 |
CHX |
|
5725/70 |
Apr 1970 |
CHX |
|
Parent Case Info
This application is a continuation of application Ser. No. 676,505, filed Apr. 13, 1976 and now abandoned, which application in turn is a division of application Ser. No. 503,738, filed Sept. 6, 1974 and now U.S. Pat. No. 3,975,310, which application in turn is a divisional of application Ser. No. 35,594, filed on May 7, 1970 and now abandoned, which application in turn is a continuation-in-part of application Ser. No. 774,179 filed Nov. 7, 1968 and now abandoned.
US Referenced Citations (2)
Number |
Name |
Date |
Kind |
3928456 |
Kovats et al. |
Dec 1975 |
|
3931326 |
Kovats et al. |
Jan 1976 |
|
Non-Patent Literature Citations (3)
Entry |
DeMole et al., "Helv. Chim. Acta., vol. 53, Fase 3 (1970)," pp. 541-551. |
Bedoukian, Progress in Perfumery Materials, vol. 88, Apr. 1973, of Cosmetics and Perfumery, p. 31. |
Chemicals Used in Food Processing Publ. 1274, National Academy of Sciences National Research Council, 1965, p. 249. |
Divisions (2)
|
Number |
Date |
Country |
Parent |
503738 |
Sep 1974 |
|
Parent |
35594 |
May 1970 |
|
Continuations (1)
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Number |
Date |
Country |
Parent |
676505 |
Apr 1976 |
|
Continuation in Parts (1)
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Number |
Date |
Country |
Parent |
774179 |
Nov 1968 |
|