Process for the preparation of a flavoring component
US6048560A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 11, 1997 |
| Grant date | Apr 11, 2000 |
| Priority date | — |
| Expiry date | Sep 11, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/204
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention concerns a process for the preparation of flavoring components through non-enzymatic oxidative degradation at an elevated temperature below 250.degree. C. of p-hydroxy-styrene-type compounds of general formula (I), wherein R1 is hydrogen or a hydroxy or alkoxy group and R2 is an alkyl group or an organic functional group. Preferably R1 is hydrogen, hydroxy or methoxy and R2 is an alkyl group or an aldehyde or keto group, a carboxylic acid or ester group, or a carbinol, carbinol ester or an ether group. The oxidative degradation is conveniently carried out in an organic solvent at a temperature between 120 and 200.degree. C. The flavoring components are suitable for incorporation into flavoring or directly into foods. They have a phenolic and sweet-aromatic flavor character. ##STR1##
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.