Firmenich & Cie

Firmenich Sa

General Foods Limited

Fritz Gautschi

Ivon A Flament

Max Stoll

Max Winter

Irving M Goldman

Karl-Heinrich Schulte-Elte

Wolfgang K Giersch

Francois Delay

Alan F Thomas

Anthony F Morris

Bruno Willhalm

Andre Boschung

1(7)-p-Menthen-9-al, a novel terpene aldehyde, possesses useful organoleptic properties and develops bitter, herbal and aromatic perfume notes. In the field of flavors, 1(7)-p-menthen-9-al develops flowery, herbal and fatty characters reminiscent of certain aspects of the flavor of nuts or cumin.

1(7)-p-Menthen-9-al and its utilization as perfuming and flavoring

1(7)-p-Methen-9-al, a novel terpene aldehyde, possesses useful organoleptic properties and develops bitter, herbal and aromatic perfume notes. In the field of flavors, 1(7)-p-menthen-9-al develops flowery, herbal and fatty characters reminiscent of certain aspects of the flavor of nuts or cumin.

1(7)-P-menthen-9-al

The subject matter relates to flavoring with a composition of matter consisting essentially of a pyrazine derivative having the following formula: ##STR1## wherein (a) R.sup.1 is a methyl group and R.sup.2 is either an alkyl group having from 2 to 6 carbon atoms which can be branched at the chain end when said chain has 3 or 4 carbon atoms, or a vinyl, a thienyl-2 or a pyrryl-1 group; or

Flavoring with pyrazine derivatives

New oxygenated alicyclic derivatives useful as perfuming and odor modifying agents in the manufacture of perfumes or perfumed products, and as flavoring and taste-modifying agents in the aromatization of foodstuffs in general and imitation flavors for foodstuffs, beverages, animal feeds, pharmaceutical preparations and tobacco products. Novel processes for the preparation of said alicyclic derivatives and compositions of matter relating to mixtures containing same.

Cyclic C.sub.6 esters and their use in perfumes

Enhancement of the flavor of foodstuffs is achieved by the addition of an effective flavor-modifying amount of an aromatic sulfur compound of the formula: ##STR1## wherein R.sub.1 is hydrogen, hydroxy, alkoxy or alkyl and R.sub.2 is hydrogen or alkyl; ##STR2## wherein R.sub.1 is hydrogen, hydroxy, alkyl or alkoxy, R.sub.2 is hydrogen or alkyl, R.sub.3 is alkyl or benzyl and n is 0, 1, or 2; and ##STR3## wherein R is alkyl or phenyl.

Aromatic sulfur flavoring agents

Cyclic C.sub.6 ketones in perfumes

Thiophene sulfur compounds of the formula ##STR1## wherein X is ethylidene and R is hydrogen or a methyl group; and wherein X is a carbonyl group and R is an ethyl or furfuryl group.

Flavoring agent

Pyridine sulfur compounds of the formula: ##STR1## wherein R is ethyl or acetyl which are useful as flavor additives for foodstuffs and beverages.

Ethyl or acetyl derivatives of 2-pyridylmethanethiol

The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the compounds having the general formula ##STR1## Wherein R is hydrogen, an alkyl group having 1 or 2 carbon atoms, or an alkenyl group having 2 or 3 carbon atoms, provided the sum of the carbon atoms of the substituent groups does not exceed 3.

Flavoring agents

Disclosed is a group of compounds which has been found to be useful in the area of flavor-note alteration. The compounds have the following formula: ##STR1## wherein n, R.sub.1 and R.sub.2 are as defined below.

2-Mercapto, alkyl, acetyl and furfuryl-sulfide pyrazines

Pyridine sulfur compounds of the formula: ##STR1## wherein R is acetyl when n is 0; R is ethyl or acetyl when n is 1; and R is furfuryl when n is 2; which are useful as flavor additives for foodstuffs and beverages.

Pyridine sulfur flavoring agents

The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the compounds having the general formula ##STR1## wherein, when n is 0, R is hydrogen, methyl, acetyl, ethyl or pyridyl-2; when n is 1, R is hydrogen, methyl, ethyl or acetyl; and, when n is 2, R is hydrogen, methyl, ethyl, acetyl or furfuryl.

The enhancement of foodstuffs is effected by the addition of a small but effective flavor - modifying amount of a compound having the general formula ##STR1## wherein R.sub.1 is hydrogen, an alkyl group or a phenyl group, R.sub.2 is hydrogen, an alkyl group or an acyl group and n is 0, 1 or 2.

The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound having the general formula ##STR1## wherein R.sub.1, R.sub.2 and R.sub.3 are hydrogen, alkyl, alkenyl, aryl or aralkyl provided that R.sub.1, R.sub.2, and R.sub.3 are not all hydrogen.

The chemical compound 7-methyl-benzofuran-2-aldehyde which is useful as a flavor additive for foodstuffs and beverages.

Growing community of inventors

Commugny, Switzerland

Fritz Gautschi