Process for the preparation of a savory flavor
US6074683A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jan 7, 1997 |
| Grant date | Jun 13, 2000 |
| Priority date | — |
| Expiry date | Jan 7, 2017 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC07D307/60
- WIPO fieldOrganic fine chemistry
- WIPO sectorChemistry
Abstract
A process for preparing a savory flavor, the process comprising reacting a compound of general formula X with hydrogen sulphide and/or cystein, wherein ##STR1## in which R.sup.1 represents an alkyl group having 1 or 2 carbon atoms or hydrogen, R.sup.2 represents an alkyl group having from 1 to 4 carbon atoms or hydrogen, R.sup.3 represents an alkyl group having from 1 to 5 carbon atoms or hydrogen and R.sup.4 represents hydrogen or an organic radical consisting of from 1 to 6 carbon atoms, hydrogen and from 0 to 2 oxygen atoms. X is preferably 4-hydroxy-2,5-dimethyl-2-(2-hydroxy-3-oxo-2-butyl)-3(2H)-furanone, and is formed from the reaction of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and diacetyl. 2,5-dimethyl-4-mercapto-3(2H)-furanone is a flavor compound obtainable by this process.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.