Firmenich & Cie

Firmenich Sa

General Foods Limited

Ivon A Flament

Fritz Gautschi

Max Winter

Max Stoll

Irving M Goldman

Christine Vuilleumier

Laurence Aymard

Device for sampling volatile products

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

Use of 3-methyl-1,2,4-trithiane as flavoring and taste-modifying agent in the aromatization of foodstuffs in general and imitation flavors for foodstuffs, animal feeds, pharmaceutical preparations and tobacco products.

3-Methyl-1,2,4-trithiane as a flavoring ingredient

Bicyclic nitrogen-containing derivatives of formula ##STR1## wherein each of symbols R represents a lower alkyl radical or a hydrogen atom, or one of them a lower alkyl radical and the other a hydrogen atom find a useful application as flavoring agents for foodstuffs in general. Their use is particularly interesting for conferring gustative notes of burnt and animal type, namely to meaty products.

Use of bicyclic nitrogen-containing derivatives as flavoring ingredients

Use of certain acyl-pyrimidine derivatives as flavoring and taste-modifying agents in the aromatization of foodstuffs in general and imitation flavors for foodstuffs, beverages, animal feeds, pharmaceutical preparation and tobacco products.

Acyl-pyrimidines

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

Use of certain acyl-pyrimidine derivatives as flavouring and taste-modifying agents in the aromatization of foodstuffs in general and imitation flavours for foodstuffs, beverages, animal feeds, pharmaceutical preparations and tobacco products.

Use of certain acyl-pyrimidines as flavouring agents

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.

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Geneva, Switzerland

Ivon A Flament