| 摘要 |
1299546 Flavouring materials INTERNATIONAL FLAVOURS & FRAGRANCES Inc 17 Dec 1970 [13 Jan 1970] 60009/70 Heading A2B [Also in Division C2] A flavouring material is produced by heating at least one conjugated cyclic carbonyl compound of formula wherein the dashed line is a single bond or C-C double bond; Y is O, CR 3 R 4 or =CR 3 -; X is O or CR 2 R 5 when the dashed line is a single bond and Y is CR 3 R 4 ; X is CR 2 R 5 when the dashed line is a single bond and Y is O; X is =CR 2 O- and Y is = CR 3 when the dashed line is a double bond, R 1 -R 5 are the same or different and are H or C 1-3 alkyl; with H 2 S (or material capable of yielding H 2 S under the reaction conditions) in the molar ratio of H 2 S to carbonyl compound of from 0.05:1 to 3:1 at 2-10 atmospheres pressure. The products of the invention can be incorporated into foods such as soups, vegetables, veterinary products, simulated meat products, bakery products &c. Examples describe the preparation of meat-like, vegetable, egg and cheese flavours, and also compositions for beef bouillon cake, gravy and beef noodle soup preparations. |
