| 摘要 |
Flavoring method and composition which include a carboxylate having the general formula: <IMAGE> where R1 is an alkyl having from 1 to 14 carbons, alkenyl having from 2 to 14 carbons, cycloalkyl, cycloalkenyl, aryl, or furyl having from 4 to 14 carbons; R2 is alkyl, alkenyl, alkynyl, cycloalkyl, cycloalkenyl, or cycloalkynyl of from 1 to 7 carbons, aryl or oxyaryl of from 5 to 18 carbons, or a cycloaliphatic ether of from 5 to 6 carbons; and R3 is hydrogen, alkyl, alkenyl, alkynyl, cycloalkyl, cycloalkenyl, or cycloalkynyl of from 1 to 7 carbons, aryl, or oxyaryl of from 5 to 18 carbons, or a cycloaliphatic ether of from 5 to 6 carbons, or a radical of the general formula: <IMAGE> where R4 and R5 independently are hydrogen or alkyl of from 1 to 6 carbons; and R6 is aryl, alkylaryl, aryloxy, alkoxy, cyclic acetal of from 3 to 7 carbons, dioxyalkyenyl ether of from 4 to 8 carbons; and M is cation other than hydrogen ion.
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