Quest International B.v.

Wolfgang Fitz

Josef Kerler

Harry Renes

Chris Winkel

Nico Bouter

Willem Apeldoorn

Eric Kohlen

Theodorus Gerardus Maria Hesp

Gerrit Hendrik Altena

Amy Van Der Vliet

Andries Van Delft

NEW MATERIAL: A compound of formula I (R is 1&#x2dc;6C alkyl other than ethyl, 2&#x2dc;6C alkenyl). EXAMPLE: 2-Methyl 2-mercaptopropionate. USE: A durable flavor and taste imparting agent usable for foods, drinks, cosmetics, healthy and hygienic use, medicines, etc. PROCESS: A 2-mercaptopropionic acid of formula II (R' is H, 1&#x2dc;6C alkyl or 2&#x2dc;6C alkenyl) is esterified with an aliphatic alcohol of the formula R&#x2032;(OH) in the presence of a catalyst, e.g. an inorganic acid such as sulfuric acid or organic acid such as acetic acid, in an azeotropic solvent, e.g. benzene, at 60&#x2dc;100&#xb0; C. to give the compound of formula I easily in high purity and yield. The molar amount of the aliphatic alcohol to be used is 1&#x2dc;20 times, preferably 2&#x2dc;5 times, that of the compound of formula II. The amount of the catalyst to be used is 0.1&#x2dc;10 wt % based on the compound of formula II. 

Flavouring a foodstuff by incorporating an effective amount of at least one compound of the formula R1-S-R2 in which R1 and R2 represent a specific atom or group

The invention relates to a method for the preparation of flavors with for instance creamy, green, cucumber like fatty odour characteristics by reacting an oil or fat comprising unsaturated fatty acid triglycerides with a lipoxygenase preparation capable of converting triglycerides into their hydroperoxides in a multiphase system in the presence of air, air enriched with oxygen or oxygen and, subsequently thermally converting the obtained mixture&#x2014;preferably under acidic conditions&#x2014;resulting in an aldehyde containing product. Further the invention encompasses the use of the obtained flavors for incorporation in all kinds of food products like dairy products such as ice-cream, yoghurt and skim milk and savory products as well as the produced flavoured products.

Method for the enzymatical preparation of flavors rich in C6-C10 aldehydes

The invention relates to foodstuffs having a savory flavor, to a process for their preparation and to compositions having a savory flavor which products comprise (hydrogenated) 2-methyl-3-furanthiol and/or a derivative thereof and methanedithiol and/or a derivative thereof. Under derivatives are here to be understood their esters like thioacetates, their thioethers like methyl sulfides their disulphides etc. The combination of the above identified two groups of sulphur compounds in ppb levels leads to a foodstuffs with powerful flavor reminiscent of beef broth.

Savoury flavor comprising 2-methylfuran-3-thiol and/or a derivative and methylenedithiol and/or a derivative

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Amsterdam, Netherlands

Wolfgang Fitz