Flavoring with carboalkoxy alkyl norbornanes
    6.
    发明授权
    Flavoring with carboalkoxy alkyl norbornanes 失效
    用烷氧基烷基降冰片烷调味

    公开(公告)号:US4312888A

    公开(公告)日:1982-01-26

    申请号:US206466

    申请日:1980-11-13

    摘要: Described is a process for augmenting or enhancing the aroma or taste of a foodstuff or chewing gum comprising the step of adding to a foodstuff or chewing gum an aroma augmenting or enhancing quantity of a product comprising a major proportion of compounds defined according to the structure: ##STR1## wherein the dashed line is either a carbon-carbon single bond or a carbon-carbon double bond and each of the R.sub.1, R.sub.2, R.sub.3, R.sub.4, R.sub.6 and R.sub.7 represents hydrogen or methyl with the proviso that one of R.sub.1, R.sub.2, R.sub.6 and R.sub.7 is methyl and each of the other of R.sub.1, R.sub.2, R.sub.6 and R.sub.7 is hydrogen and R.sub.3 and R.sub.4 are not both methyl; wherein R.sub.5 represents C.sub.1 -C.sub.4 produced according to the process of reacting an alkyl acrylate compound with a methyl cyclopentadiene in the presence of or in the absence of catalyst to form a norbornane carboxylate ester-containing mixture and using the resulting mixture for its organoleptic properties or further reacting the mixture with hydrogen to produce a norbornane carboxylate-containing mixture and using that mixture for its organoleptic properties in augmenting or enhancing the aroma or taste of footstuffs or chewing gums.

    摘要翻译: 描述了一种用于增强或增强食品或口香糖的香味或味道的方法,其包括向食品或口香糖中加入香味增加或增加量的包含主要比例的根据以下结构定义的化合物的产品的步骤: 其中虚线是碳 - 碳单键或碳 - 碳双键,R 1,R 2,R 3,R 4,R 6和R 7各自表示氢或甲基,条件是R 1,R 2, ,R 6和R 7是甲基,R 1,R 2,R 6和R 7中的每一个是氢,R 3和R 4不是甲基; 其中R 5表示根据丙烯酸烷基酯化合物与甲基环戊二烯在催化剂存在下或在不存在催化剂的情况下反应生成的含降冰片烷羧酸酯的混合物制备的C1-C4,并使用所得混合物的感官特性或 进一步使混合物与氢气反应以产生含降冰片烷羧酸盐的混合物,并且使用该混合物在增强或增强脚料或口香糖的香味或味道中的感官特性。