Braja D. Mookherjee - Holmdel NJ Robert W. Trenkle - Bricktown NJ Robin K. Wolff - Point Pleasant NJ Richard M. Boden - Ocean NJ Takao Yoshida - West Long Branch NJ
Assignee:
International Flavors & Fragrances Inc. - New York NY
International Classification:
A23L 1235
US Classification:
426 3
Abstract:
Described is a method for augmenting or enhancing the aroma or taste of a raspberry flavored foodstuff or chewing gum comprising the step of intimately admixing with said foodstuff or chewing gum from 0. 02 parts per million up to about 300 parts per million based on total composition of a mixture of compounds prepared according to the process consisting essentially of the steps of: 1. reacting alpha pinene with an equimolar mixture of carbon monoxide and hydrogen at a pressure of 4,000 psig and a temperature in the range of 200. degree. -220. degree. C. whereby a mixture of aldehydes is formed; 2. distilling the mixture of aldehydes at a vapor temperature in the range of from 85. degree. C. up to 93. degree. C. and a pressure of from 3 mm/Hg. up to 4 mm/Hg.
Process For Augmenting Or Enhancing The Fresh Air Aroma Of Consumable Materials And Clothing And Composition Useful For Same
Ira D. Hill - Locust NJ Robert W. Trenkle - Bricktown NJ Braja D. Mookherjee - Holmdel NJ Robin K. Wolff - Point Pleasant NJ
Assignee:
International Flavors & Fragrances Inc. - New York NY
International Classification:
C11B 900 A61K 746
US Classification:
204161
Abstract:
Described is a process for imparting an "air dried cloth" aroma to cloth, synthetic or natural, previously dried using a clothes drier, comprising the step of contacting the cloth prior to drying with an aroma augmenting or enhancing quantity of either (i) a mixture consisting essentially of: (a) from about 0. 5 up to about 5% by weight of said composition of n-hexanal; (b) from about 2 up to about 12% by weight of said composition of n-heptanal; (c) from about 5 up to about 15% by weight of said composition of n-octanal; (d) from about 40 up to about 70% by weight of said composition of n-nonanal; (e) from about 10 up to about 30% by weight of said composition of n-decanal; (f) from about 0. 5 up to about 5% by weight of said composition of n-undecanal; (g) from about 0. 5 up to about 5% by weight of said composition of n-dodecanal; (h) from about 0.
Process For Augmenting Or Enhancing The Fresh Air Aroma Of Clothing
Ira D. Hill - Locust NJ Robert W. Trenkle - Bricktown NJ Braja D. Mookherjee - Holmdel NJ Robin K. Wolff - Point Pleasant NJ
Assignee:
International Flavors & Fragrances, Inc. - New York NY
International Classification:
C11B 900
US Classification:
252522R
Abstract:
Described is a process for imparting an "air dried cloth" aroma to cloth, synthetic or natural, previously dried using a clothes drier, comprising the step of contacting the cloth prior to drying with an aroma augmenting or enhancing quantity of either (i) a mixture consisting essentially of: (a) from about 0. 5 up to about 5% by weight of said composition of n-hexanal; (b) from about 2 up to about 12% by weight of said composition of n-heptanal; (c) from about 5 up to about 15% by weight of said composition of n-octanal; (d) from about 40 up to about 70% by weight of said composition of n-nonanal; (e) from about 10 up to about 30% by weight of said composition of n-decanal; (f) from about 0. 5 up to about 5% by weight of said composition of n-undecanal; (g) from about 0. 5 up to about 5% by weight of said composition of n-dodecanal; (h) from about 0.
Process For Augmenting Or Enhancing The Tropical Fruit Aroma Or Taste Of A Foodstuff Or Chewing Gum Using A Mixture Of Alcohols
Braja D. Mookherjee - Holmdel NJ Robert W. Trenkle - Bricktown NJ Robin K. Wolff - Point Pleasant NJ Richard M. Boden - Ocean NJ Takao Yoshida - West Long Branch NJ
Assignee:
International Flavors & Fragrances Inc. - New York NY
International Classification:
A23L 1235
US Classification:
426 3
Abstract:
Described is a method for augmenting or enhancing the aroma or taste of a mango, guava or papaya flavored foodstuff or chewing gum comprising the step of intimately admixing with said foodstuff or chewing gum from 0. 02 parts per million up to about 300 parts per million based on total composition of a mixture of compounds prepared according to the process consisting essentially of the steps of: 1. reacting alpha pinene with an equimolar mixture of carbon monoxide and hydrogen at a pressure of 4,000 psig and a temperature in the range of 200. degree. -220. degree. C. whereby a mixture of aldehydes is formed; 2. distilling the mixture of aldehydes at a vapor temperature in the range of from 85. degree. C. up to 93. degree. C. and a pressure of from 3 mm/Hg. up to 4 mm/Hg.
Methyl Substituted Pinyl Oxopentenes, Organoleptic Uses Thereof And Process For Preparing Same
Braja D. Mookherjee - Holmdel NJ Robert W. Trenkle - Bricktown NJ Robin K. Wolff - Point Pleasant NJ Richard M. Boden - Ocean NJ Takao Yoshida - West Long Branch NJ
Assignee:
International Flavors & Fragrances, Inc. - New York NY
International Classification:
C07C 3522
US Classification:
568820
Abstract:
Described is a process for preparing at least one secondary alcohol of the class of methyl substituted pinyl hydroxy pentenes comprising the step of: (i) reacting alpha pinene or beta pinene with a mixture of carbon monoxide and hydrogen in the presence of a hydroformalation catalyst in order to produce at least one methyl substituted pinyl carboxyaldehyde; (ii) reacting the resulting methyl substituted pinyl carboxyaldehyde with methyl ethyl ketone in the presence of a basic catalyst; and (iii) reacting the resulting product with a reducing agent selected from the group consisting of alkali metal borohydrides and lithium aluminum hydride.
Methyl Substituted Pinyl Oxopentenes, Organoleptic Uses Thereof And Process For Preparing Same
Braja D. Mookherjee - Holmdel NJ Robert W. Trenkle - Bricktown NJ Robin K. Wolff - Point Pleasant NJ Richard M. Boden - Ocean NJ Takao Yoshida - West Long Branch NJ
Assignee:
International Flavors & Fragrances Inc. - New York NY
International Classification:
C07C 4921
US Classification:
568374
Abstract:
Described are methyl substituted pinyl oxopentenes and mixtures of same and uses thereof in augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, toothpastes, medicinal products, chewing tobaccos, perfume compositions, perfumed articles (including perfumed polymers, solid or liquid cationic, anionic, nonionic or zwitterionic detergents, fabric softener compositions, fabric softener articles, optical brightener compositions, and cosmetic powders), colognes, smoking tobacco compositions and smoking tobacco articles including cigars, cigarettes and integrated and separated filters therefor. Also described are processes for preparing such compounds including the steps of reacting alpha and/or beta pinene with carbon monoxide and hydrogen via an oxo reaction in the presence of a catalyst to produce a mixture of aldehydes and then reacting the resulting mixture of aldehydes with methyl ethyl ketone in the presence of a basic catalyst to produce the compounds of our invention.
Methyl Substituted Pinyl Oxopentenes And Organoleptic Uses Thereof
Braja D. Mookherjee - Holmdel NJ Robert W. Trenkle - Bricktown NJ Robin K. Wolff - Point Pleasant NJ Richard M. Boden - Ocean NJ Takao Yoshida - West Long Branch NJ
Assignee:
International Flavors & Fragrances, Inc. - New York NY
International Classification:
A61K 746
US Classification:
252522R
Abstract:
Described are methyl substituted pinyl oxopentenes and mixtures of same defined according to the structure: ##STR1## wherein Z represents methylidene pinyl oxopentenes and mixtures of same defined according to the structure: ##STR2## ethylidene defined according to the structure: ##STR3## or ethylenyl defined according to the structure: ##STR4## wherein one of the dashed lines represents a carbon-carbon single bond and the other of the dashed lines represents no bond; wherein n is 0 or 1 and m is 0 or 1 with the sum of n+m being equal to 1; wherein X represents carbinol having the structure: ##STR5## or ketone having the structure: ##STR6## wherein R. sub. 1, R. sub. 2, R. sub. 3 and R. sub. 4 represent hydrogen or methyl.
Methyl Substituted Pinyl Oxopentenes, Organoleptic Uses Thereof And Process For Preparing Same
Braja D. Mookherjee - Holmdel NJ Robert W. Trenkle - Bricktown NJ Robin K. Wolff - Point Pleasant NJ Richard M. Boden - Ocean NJ Takao Yoshida - West Long Branch NJ
Assignee:
International Flavors & Fragrances, Inc. - New York NY
International Classification:
C07C 2916 C07C 2704
US Classification:
568884
Abstract:
Described is a mixture of vinyl alkanols produced by carrying out an oxo reaction on pinene and then carrying out an oldol condensation with the reaction product. The resulting products are useful as favoring and perfumery.