Claims
- 1. A process for augmenting or enhancing the aroma or taste of a foodstuff comprising adding to a foodstuff from 0.02 parts per million up to about 50 parts per million by weight based on the foodstuff of at least one tricyclic compound having a structure selected from the group consisting of: ##STR196##
- 2. The process of claim 1 wherein the tricyclic compound has the structure: ##STR197##
- 3. The process of claim 2 wherein the foodstuff has a walnut flavor.
- 4. The process of claim 2 wherein the foodstuff is a cola beverage.
- 5. A food flavor composition comprising at least one tricyclic compound in concentration ranging from about 0.02% up to about 10% by weight based on a total weight of the flavoring composition and selected from the group consisting of compounds having the structures: ##STR198## and intimately admixed therewith at least one flavor adjuvant therefor selected from the group consisting of:
- Ethyl-2-methyl butyrate;
- Vanillin;
- Butyl valerate;
- 2. 3-diethyl pyrazine;
- Methyl cyclopentenolone;
- Benzaldehyde
- Valerian oil Indian;
- Propylene Glycol; 8,8-dimethyloctahydro-1,5-methano-1H-inden-1-ol having the structure: ##STR199##
- 6. The food flavor composition of claim 5 wherein the tricyclic compound has the structure: ##STR200##
BACKGROUND OF THE INVENTION
This is a divisional of application Ser. No. 206,649, filed Nov. 13, 1980.
The present invention relates to compounds having the generic structure: ##STR2## wherein R.sub.1 represents hydrogen, methyl or acetyl and wherein R.sub.2, R.sub.3, R.sub.4 and R.sub.5 represent the same or different hydrogen, methyl or ethyl and to uses thereof in augmenting or enhancing the organoleptic properties of consumable materials.
Materials which can provide dry woody (cedary, vetiver, thymol-like, camphoraceous, amber, sandalwood-like, fresh, sweaty, fruity, castoreum, cedrus, atlantica-like, patchouli, labdanum-like, green, fruity, amber, cigar box-like, sandalwood-like, oriental, cedarwood-like, minty, spicy, floral (rose), vetiver-like, and grapefruit oil-like aromas with warm and rich aromas on dry-out are highly useful in the art of perfumery and are also known in the art of perfumery. Many of the natural materials which provide such fragrances and contribute desired nuances to the perfumery compositions are high in cost, vary in quality from one batch to another and/or are generally subject to the usual variations of natural products.
Materials which can provide oriental/incense-like, herbaceous, minty, earthy, tobacco-like, woody, and cedarwood-like aromas and tastes in foodstuffs, chewing tobaccos, smoking tobaccos and smoking tobacco articles are highly desirable in the manufacture of such materials. Such aroma nuances are known in the art of food flavoring, chewing tobacco flavoring, and smoking tobacco flavoring. Many of the natural materials which provide such aromas and tastes and contribute desired nuances to smoking tobaccos, chewing tobaccos and foodstuffs are high in cost, vary in quality from one batch to another and/or are generally subject to the usual variations of natural products.
There is, accordingly, a continuing effort to find synthetic materials which will replace the essential flavor and fragrance notes provided by natural essential oils or compositions thereof in consumable materials including foodstuffs, perfume compositions, perfumed articles, colognes, smoking tobaccos, chewing tobaccos and the like. Unfortunately, many of these synthetic materials either have the desired nuances only to a relatively small degree or else contribute undesirable or unwanted odor to the compositions. The search for materials which can particularly provide more refined patchouli, vetiver cedarwood and sandalwood and amber fragrances and oriental-like, natural tobacco-like and cedarwood aromas and tastes in tobaccos, particularly smoking tobaccos, has been difficult and relatively costly in the areas of both natural products and synthetic products.
Light et al. in U.S. Pat. No. 4,139,650 issued on Feb. 13, 1979 discloses compositions for altering the flavor and/or aroma of consumable products including foods, tobacco and perfumes utilizing as the essential ingredient at least one organic tricyclic alcohol having the formula: ##STR3## wherein each of R.sub.1, R.sub.2, R.sub.3, R.sub.4, R.sub.5, and R.sub.6 is selected from the group consisting of hydrogen and methyl; wherein the dashed line is a carbon-carbon single bond or a carbon-carbon double bond; and wherein when the dashed line is a carbon-carbon single bond, one of R.sub.2 or R.sub.3 is hydrogen.
The use in perfumery of the compound having the structure: ##STR4## ("norpatchoulinol") is disclosed in the following patents: 1. Belgium No. 788,301 issued Mar. 1, 1973
Nothing set forth in either of U.S. Pat. No. 3,907,908 or U.S. Pat. No. 4,139,650 discloses the processes or the compounds or the uses of the instant invention.
US Referenced Citations (1)
| Number |
Name |
Date |
Kind |
| 4301302 |
Apreelcer et al. |
Nov 1981 |
|
Non-Patent Literature Citations (1)
| Entry |
| Australian Patent Abstract Entitled "Tricyclo (6.2.1.0.sup.1,6) Undecanes Useful as Fragrance Chemicals", AU-Al-63, 102/80, Dated Apr. 30, 1981. |
Divisions (1)
|
Number |
Date |
Country |
| Parent |
206649 |
Nov 1980 |
|
Patent Grant
4357360
