Unilever Patent Holdings B.v.

Naarden International N.v.

Harrie Renes

Johannes T De Heij

Franciscus P Van Lier

Antonius J Van Der Weerdt

Harmannus Boelens

Jan Visser

Hans J Wille

Petrus C Traas

Johannes M Van Dort

Willem Apeldoorn

Johannes T De Hey

Hendrik Willem Van Drooge

Rudi F Van Eick

Jacobus J Burger

A mixture of disaccharide esters of 3-methylpentanoic and acetic acid is prepared and used as flavor precursors. The esters average at least 4 and preferably at least 4.5 3-methylpentanoyl groups per disaccharide moiety, with remaining positions being substantially occupied by acetyl groups. Suitable disaccharides are sucrose and lactose. Preferably the disaccharide ester has an acetyl/methylpentanoyl group ratio of about 2.3 to 3.2:4.8 to 5.7. The disaccharide esters are suitable for flavoring products undergoing a heating step during preparation or consumption, such as ingredient mixes for extrusion, frying or baking, and especially tobacco. On heating they liberate 3-methylpentanoic acid and/or its decomposition products.

Mixture of disaccharide esters of 3-methylpentanoic acid and acetic acid

The invention relates to novel ethers and their use as aroma precursors. The ethers are derived from ionol and related compounds. These aroma precursors do not have a substantial aroma as such under ambient conditions, but will break up into a complex mixture having useful organoleptic properties under heating. The ethers are especially suitable for use in products which are heated, burned or smouldered in some stage of their use. The compounds according to the invention are especially suitable for application to tobacco. Mixtures obtained by degrading (e.g. by heating) the ethers according to the invention may be used in a flavoring or perfuming mixture as well due to their organoleptic properties.

Ethers for aromatizing purposes

The invention relates to novel ethers and their use as aroma precursors. The ethers are derived from ionol and related compounds. These aroma precursors do not have a substantial aroma as such under ambient conditions, but will break up into a complex mixture having useful organoleptic properties under heating. The ethers are especially suitable for use in products which are heated, burned or smouldered in some stage of their use. The compounds according to the invention are especially suitable for application to tobacco. Mixtures obtained by degrading (e.g. by heating) the ethers according to the invention may be used in a flavouring or perfuming mixture as well due to their organoleptic properties.

The invention relates to products for flavouring purposes. The products according to the invention can be obtained from vegetable material. By applying an extraction step a fractionation product enriched in diterpenols is obtained. Due to their specific flavour and the fact that some heating is preferred for the most beneficial effect makes that the compounds according to the invention are especially useful for flavouring tobacco, tobacco products and tobacco substitutes of any kind.

Diterpenoid alcohols for flavouring purposes

The invention provides a process for improving the taste and aroma of tobacco by finely dispersing over it an emulsion comprising an emulsifier, an aqueous phase and an oil phase containing at least 10% by weight of a non-volatile oil. The non-volatile oil comprises hydrocarbons, fatty acids, fatty acid esters, fatty alcohols and vegetable waxes, all having between 10 and 40 carbon atoms. The emulsifier is preferably water-soluble or water dispersible. The emulsions may be used as vehicles for applying other water-soluble and/or oil-soluble additives such as flavors, casing, humectants etc.

Process for improving the taste and aroma of tobacco

The invention relates to a process for the preparation of flavor and fragrance materials by oxidizing a solution of carotene in an aprotic solvent under the influence of ultra-violet light. The carotene may be synthetic or obtained by extraction with an aprotic solvent or solvent mixture of carotene-containing vegetable material or micro-organisms, which are suitable for human consumption. The reaction is preferably carried out at ambient temperature with UV light with a wave length of 350-560 nm.

Process for the preparation of flavor and fragrance materials

Perfume and flavoring compositions, perfumed articles and materials respectively flavored foods, drugs, toothpaste, and tobacco products containing 10-isopropyl-2.7-dimethyl-oxaspiro[4.5]deca-3.6-diene having formula ##STR1## as essential compound for imparting thereto an olfactive note of the cassis type as well as this compound per se.

Perfume and flavoring compositions, perfumed articles and materials, and

Novel acyl-polyalkyl indan compounds and the use thereof as a base for perfume, as well as perfume compositions, perfumed materials and perfumed articles.

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Nederhorst den Berg, Netherlands

Harrie Renes