Methods of modifying or imparting taste using organic compounds
US10178875B2 · kind B2 · utility
Assignee
Inventor
Key dates
| Filing date | Jul 1, 2014 |
| Grant date | Jan 15, 2019 |
| Priority date | — |
| Expiry date | May 12, 2035 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldOrganic fine chemistry
- WIPO sectorChemistry
Abstract
A method of imparting to, or modifying in, a comestible product, umami taste, including the addition to a comestible product base of at least one compound of formula (I) wherein one of X1, X2, or X3 is selected from the group consisting of S, N and O and the remaining two are CH2; and A is selected from in which R1, R2, R3, R4 R5, R6 are independently selected from the group consisting of H, methyl, ethyl, propyl, OH, OMe, OEt, COOH, COOR7, in which R7 is selected from linear or branched C1-C7 alkyl, and CONR8R9, in which R8 and R9 are independently selected from hydrogen and straight or branched C1-C4 alkyl; or any two adjacent substituents R2-R6 together form a ring of 5 or 6 members; and n is 1 or 0.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.