| 摘要 |
PCT No. PCT/EP96/00156 Sec. 371 Date Sep. 11, 1997 Sec. 102(e) Date Sep. 11, 1997 PCT Filed Jan. 9, 1996 PCT Pub. No. WO96/22702 PCT Pub. Date Aug. 1, 1996The invention concerns a process for the preparation of flavoring components through non-enzymatic oxidative degradation at an elevated temperature below 250 DEG C. of p-hydroxy-styrene-type compounds of general formula (I), wherein R1 is hydrogen or a hydroxy or alkoxy group and R2 is an alkyl group or an organic functional group. Preferably R1 is hydrogen, hydroxy or methoxy and R2 is an alkyl group or an aldehyde or keto group, a carboxylic acid or ester group, or a carbinol, carbinol ester or an ether group. The oxidative degradation is conveniently carried out in an organic solvent at a temperature between 120 and 200 DEG C. The flavoring components are suitable for incorporation into flavoring or directly into foods. They have a phenolic and sweet-aromatic flavor character. |
