Methylthiomethyl esters as flavor additives
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van den Bosch, Steven; van't Land, Evert; Stoffelsma, Jan; |
Methylthiomethyl esters of aliphatic acids have been found useful in imparting or enhancing flavors in foodstuffs. They are particularly useful with respect to fruit and berry flavors.
This invention relates to the use of methylthiomethyl esters of aliphatic acids as flavor additives and to flavoring compositions and foodstuffs containing such compounds.
Food scientists and researches are constantly striving to improve or strengthen the flavor and the flavor impact of foodstuffs by use of flavor additives to replace flavor lost by the processing or in storage or to impart a "natural" flavor effect to a reconstituted foodstuff. Considerable effort is also being put into developing flavor compounds and flavoring compositions for imparting flavors to otherwise bland or tasteless, though nutritionally useful, materials.
In accordance with this invention, there are provided flavoring compositions or flavor enhancing compositions containing methylthiomethyl esters of aliphatic acids, represented by the structural formula R--COOCH.sub.2 SCH.sub.3 wherein R is selected from the group consisting of hydrogen, alkyl radicals with 1 to 9 carbon atoms, alkenyl radicals with 2 to 9 carbon atoms and polyunsaturated alkyl radicals with 4 to 9 carbon atoms. When R represents one of the above described alkyl groups, the alkyl group can be straight-chain or branched-chain. Some of the compounds presented in this invention exist in isomeric forms, and the compounds given herein include such isomers and mixtures thereof.
Although some of the compounds used in the present invention are known in literature, there is no disclosure in the prior art indicating that they possess flavoring properties. The following methylthiomethyl esters of the aliphatic series are known from the chemical literature: the acetate, the propionate, the octanoate, the acrylate, and the methacrylate (see e.g., Chem. Abstr., 83, 192168U, Tetrah. Letters, 1972, 4941-4, J. Amer. Chem. Soc., 92, 6521-5 (1970), Tetrahedron, 19, 817-20 (1963), Can. J. Chem. 42, 2357-62 (1964), Chem. Abstr., 59, 3806g, Ann., 626, 19-25 (1959), Syn. Comm., 3, 145-6 (1973), J.C.S. Chem. Comm., 1973, 224-5, Chem. Abstr., 72, 54677f, and J. Amer. Chem. Soc., 91, 682-7 (1969)).
As stated, the methylthiomethyl esters of this invention exhibit a wide variety of flavor effects giving rise to a wide field of uses. In particular, they are useful in fruit flavors, e.g., pineapple, strawberry, raspberry, blackcurrant, mango, durian, grape, apple, peach, pear, and other fruit and berry flavors. The esters are also useful in cheese, cream, milk, meat, and vegetable flavors.
The following table illustrates some of the great variety of flavor effects exhibited by the compounds presented in the invention.
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Methylthiomethyl ester of
Organoleptic property
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formic acid cabbage, meaty, onion, metallic
acetic acid estery, milky, cabbage, meat,
sulfury
propionic acid dairy-like, yoghurt, sulfury
butyric acid cabbage, milky, cheese
isobutyric acid strawberry, pineapple
2-methylbutyric acid
fruity, strawberry, pineapple,
mango, durian
valeric acid fruity, cheese, milky
isovaleric acid blackcurrant, tropical fruits
hexanoic acid pineapple, fruity
heptanoic acid fruity, pineapple, pear
octanoic acid dairy-like, fruity, cheese
tiglic acid sweet apple, fruity
2-hexenoic acid green, cream, earthy, fatty
2-methyl-2-pentenoic acid
fruity, pear, sulfury
geranic acid aldehydic, fruity, estery
citronellic acid aldehydic, wine, earthy
lavandulic acid grape, radish, cabbage
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The methylthiomethyl esters of this invention can be employed singly or in admixture of two or more. They all can be employed as components either of flavoring compositions or of flavor-enhancing compositions.
A flavoring composition means a combination of ingredients compounded to supply or impart a specific flavor character to an otherwise bland ingestible material, or to completely change an existing flavor. A flavor-enhancing composition is a combination of ingredients which, in combination, are capable of reinforcing one or more flavor notes of a natural or other foodstuff to improve, supplement or augment a flavor which has been undesirably diminished or otherwise altered by processing or which is inferior due to the general quality of the foodstuff initially. Either type of composition is usually suspended or dissolved in an organoleptically inert carrier, although this is not absolutely necessary.
When used in fruit or berry flavoring compositions, additional flavoring compounds typically used in combination with the methylthiomethyl esters of the invention include, e.g.
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orange oil isoamyl acetate
phenyl ethyl isovalerate
fusel oil
damascenone lie de vin
ethyl maltol 2-methyl butanol
2-methylbutyric acid
phenylethyl alcohol
angelica root oil trans-2-hexenol
buchu oil methyl anthranilate
cognac oil 2-methyl-2-pentenoic acid
petitgrain oil vanillin
cedar leaf oil maltol
isoamyl isovalerate
benzyl alcohol
methyl butyrate linaolool
isobutyl acetate isoamyl butyrate
methyl isobutyl carbinyl
ethyl acetate
acetate ethyl butyrate
ethyl benzoate ethyl hexanoate
citral ethyl heptanoate
cuminic aldehyde cis-3-hexenol
beta-ionone ethyl isovalerate
tangerine oil phenyl butyrate
benzyl acetate amyl acetate
orange peel oil geranyl acetate
bergamot oil gamma-nonalactone
lime oil Ylang Ylang
orange terpenes beta-terpineol
methyl cinnamate
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When used in dairy type flavors-i.e., cheese, butter, or cream flavors, additional flavoring compositions typically used in combination with the methylthiomethyl esters of the invention include:
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delta-decalactone 2-heptanone
heliotropin gamma-undecalactone
butyric acid ethyl lactate
hexanoic acid gamma-decalactone
isovaleric acid acetoin
octanoic acid diacetyl
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The term "foodstuff" includes both solid and liquid ingestible materials which usually do, but need not, have nutritional value. Thus, foodstuffs include fruit juices, fruit flavored beverages, puddings, jellies, pastries, ice cream, candies, chewing gum, dairy products, vegetables, cereals, meats, soups, convenience foods and the like. They can also be employed to restore the fresh fruit effect of canned and frozen fruits.
The amount of methylthiomethyl ester added to a foodstuff needs to be only the amount sufficient to impart or to enhance the desired flavor. Small amounts are effective, though the amount can be varied over a wide range depending upon the flavor strength required. Generally, the amount will be between about 0.1 to 5 parts per million by weight based on the foodstuff being flavored.
To prepare the methylthiomethyl esters described in this invention, the corresponding acid is reacted with chloromethyl methyl sulfide in the presence of one equivalent of an amine, for example, triethylamine (T. L. Ho and C. M. Wong, J. Chem. Soc. Chem. Comm., 1973, 224-225).
The following examples are intended to illustrate the invention, but not to limit the same in any way.
EXPERIMENTAL PART
NMR spectra were recorded on a JEOL FX-100 instrument as solutions in CDCl.sub.3 with tetramethylsilane as internal standard.
IR spectra were measured with a Perkin-Elmer 225 Spectrophotometer, neat or as solutions in CCl.sub.4.
EXAMPLE 1
Preparation of Methylthiomethyl Hexanoate
In a three-necked 1000 ml. round-bottomed flask fitted with a mechanical stirrer, thermometer and reflux condenser is placed 63.8 g. of hexanoic acid in 200 ml. of acetonitrile. To the stirred mixture is added, at 20.degree.-30.degree. C., 55 g. of triethylamine over a period of 30 minutes. The reaction mixture is stirred at room temperature for an additional 60 minutes. Then is added, at 20.degree.-24.degree. C., 53 g. of chloromethyl methyl sulfide in a few minutes. The reaction mixture is warmed and allowed to reflux for 24 hours. The reaction mixture is cooled to 5.degree.-0.degree. C. and filtered. The solvent is stripped off under vacuum at 12 mm Hg pressure. The residue is taken up in diethyl ether and washed successively with a 10% solution of sodium bicarbonate and with water. The organic layer is dried over anhydrous sodium sulfate. Distillation gives the title ester; b.p. 57.degree.-58.degree. C./2 mm Hg, n.sub.D.sup.20 1.4545.
Spectral data of the compound:
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NMR SPECTRUM (.delta. in ppm)
IR spectrum (neat)
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.delta. = 0.88 (t, 3H)
2960, 2930, 2875, 2860, 1731(s),
.delta. = 1-1.8 (-, 6H)
1470, 1417, 1220, 1162(s), 1106,
.delta. = 2.23 (s, 3H)
1095, 964, 917, 750, 700 cm.sup.-1.
.delta. = 2.33 (t, 2H)
.delta. = 5.12 (s, 2H)
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EXAMPLE 2
Preparation of Methylthiomethyl Formate
This product was prepared according to the procedure described in Example 1, by reacting formic acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 35.degree. C./12 mm Hg, n.sub.D.sup.20 1.4650.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 2.26 (s, 3H)
2925, 1720, 1430, 1310, 1262,
.delta. = 5.22 (s, 2H)
1130, 1010, 909, 870, 750, 694
.delta. = 8.11 (t, 1H)
429 cm.sup.-1.
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EXAMPLE 3
Preparation of Methylthiomethyl Acetate
This product was prepared according to the procedure described in Example 1, by reacting acetic acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 45.degree.-46.degree. C./12 mm Hg, n.sub.D.sup.20 1.4570.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 2.07 (s, 3H)
2925, 1740(s), 1426, 1369, 1310,
.delta. = 2.12 (s, 3H)
1210(s), 1018, 1008, 960, 910,
.delta. = 5.10 (s, 2H)
812, 749, 697, 600, 462 cm.sup.-1.
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EXAMPLE 4
Preparation of Methylthiomethyl Propionate
This product was prepared according to the procedure described in Example 1, by reacting propionic acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 58.degree.-59.degree. C./12 mm Hg, n.sub.D.sup.20 1.4548.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 1.15 (t, 3H)
2985, 2945, 2925, 1740, 1460,
.delta. = 2.24 (s, 3H)
1423, 1356, 1263, 1160, 1078,
.delta. = 2.36 (q, 2H)
995, 934, 805, 749, 696 cm.sup.-1.
.delta. = 5.13 (s, 2H)
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EXAMPLE 5
Preparation of Methylthiomethyl Butyrate
This product was prepared according to the procedure described in Example 1, by reacting butyric acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 71.degree.-73.degree. C./12 mm Hg, n.sub.D.sup.20 1.4521.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 0.96 (t, 3H)
2970, 2940, 2880, 1740(s), 1460,
.delta. = 1.66 (m, 2H)
1418, 1363, 1312, 1260, 1240,
.delta. = 2.23 (s, 3H)
1156(s), 1098, 1080, 1035,
.delta. = 2.33 (t, 2H)
964(s), 920, 750, 696 cm.sup.-1.
.delta. = 5.13 (s, 2H)
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EXAMPLE 6
Preparation of Methylthiomethyl Isobutyrate
This product was prepared according to the procedure described in Example 1, by reacting isobutyric acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 64.degree. C./12 mm Hg, n.sub.D.sup.20 1.4470.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 1.19 (d, 6H)
2975, 2920, 2875, 1735(s), 1468,
.delta. = 2.22 (s, 3H)
1424, 1385, 1358, 1234, 1181,
.delta. = 2.56 (m, 1H)
1134(s), 1053, 1015, 957, 916,
.delta. = 5.12 (s, 2H)
880, 800, 760, 696 cm.sup.-1.
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EXAMPLE 7
Preparation of Methylthiomethyl Valerate
This product was prepared according to the procedure described in Example 1, by reacting valeric acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 83.degree.-85.degree. C./12 mm Hg, n.sub.D.sup.20 1.4560.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 0.92 (t, 3H)
2960, 2930, 2880, 1739(s), 1465,
.delta. = 1-1.8 (m, 4H)
1416, 1260, 1225, 1150(s), 1103,
.delta. = 2.22 (s, 3H)
1083, 960, 948, 746, 695 cm.sup.-1.
.delta. = 2.32 (t, 2H)
.delta. = 5.12 (s, 2H)
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EXAMPLE 8
Preparation of Methylthiomethyl Isovalerate
This product was prepared according to the procedure described in Example 1, by reacting isovaleric acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 78.degree.-79.degree. C./12 mm Hg, n.sub.D.sup.20 1.4496.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 0.92 (d, 6H)
2960, 2920, 2875, 1736(s), 1467,
.delta. = 1.6 (m, 3H)
1425, 1366, 1310, 1284, 1237,
.delta. = 2.21 (s, 3H)
1174, 1156(s), 1105, 1085, 975(s),
.delta. = 5.12 (s, 2H)
940, 747, 693 cm.sup.-1.
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EXAMPLE 9
Preparation of Methylthiomethyl 2-Methylbutyrate
This product was prepared according to the procedure described in Example 1, by reacting 2-methylbutyric acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 75.degree.-77.degree. C./12 mm Hg, n.sub.D.sup.20 1.4505.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 0.92 (t, 3H)
2985, 2930, 2875, 1736(s), 1460,
.delta. = 1.16 (d, 3H)
1424, 1380, 1360, 1309, 1258,
.delta. = 1.56 (m, 2H)
1220, 1170, 1133(s), 1064, 1000,
.delta. = 2.23 (s, 3H)
966, 940, 756, 693 cm.sup.-1.
.delta. = 2.40 (m, 1H)
.delta. = 5.13 (s, 3H)
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EXAMPLE 10
Preparation of Methylthiomethyl Tiglate
This product was prepared according to the procedure described in Example 1, by reacting tiglic acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 95.degree. C./12 mm Hg, n.sub.D.sup.20 1.4890.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 0.80
d, 2980, 2920, 1710(s), 1647, 1430,
6H
.delta. = 0.84
s, 1377, 1340, 1310, 1248(s), 1240(s)
.delta. = 2.24
(s, 3H) 1140, 1116(s), 1080, 1060, 1014,
.delta. = 5.20
(s, 2H) 961, 920, 745, 725 cm.sup.-1.
.delta. = 6.80
(q, 1H)
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EXAMPLE 11
Preparation of Methylthiomethyl 2-Hexenoate
This product was prepared according to the procedure described in Example 1, by reacting 2-hexenoic acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 75.degree.-76.degree. C./2 mm Hg, n.sub.D.sup.20 1.4836.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 0.94 (t, 3H)
2960, 2930, 2875, 1723, 1650,
.delta. = 1.48 (m, 2H)
1424, 1333, 1313, 1237, 1158,
.delta. = 2.2 (m, 2H)
1117, 1041, 984, 925, 750,
.delta. = 2.24 (s, 3H)
695 cm.sup.-1.
.delta. = 5.19 (s, 2H)
.delta. = 5.84 (d, 1H)
.delta. = 7.0 (m, 1H)
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EXAMPLE 12
Preparation of Methylthiomethyl 2-Methyl-2-pentenoate
This product was prepared according to the procedure described in Example 1, by reacting 2-methyl-2-pentenoic acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 56.degree.-57.degree. C./2 mm Hg, n.sub.D.sup.20 1.4861.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 1.05 (t, 3H)
2965, 2930, 2875, 1720, 1649,
.delta. = 1.84 (s, 3H)
1439, 1334, 1314, 1263, 1233,
.delta. = 2.2 (m, 2H)
1154, 1132, 1095, 1076, 990,
.delta. = 2.24 (s, 3H)
940, 750 cm.sup.-1.
.delta. = 5.20 (s, 2H)
.delta. = 6.81 (t, 1H)
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EXAMPLE 13
Preparation of Methylthiomethyl Heptanoate
This product was prepared according to the procedure described in Example 1, by reacting heptanoic acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 80.degree.-81.degree. C./2 mm Hg, n.sub.D.sup.20 1.4591.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 0.89 (t, 3H)
2960, 2925, 2860, 1740(s), 1466,
.delta. = 1-1.8 (-, 8H)
1455, 1415, 1360, 1330, 1310,
.delta. = 2.23 (s, 3H)
1260, 1220, 1145(s), 1100, 973,
.delta. = 2.35 (t, 2H)
956, 746, 723, 695 cm.sup.-1.
.delta. = 5.12 (s, 2H)
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EXAMPLE 14
Preparation of Methylthiomethyl Octanoate
This product was prepared according to the procedure described in Example 1, by reacting octanoic acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 90.degree. C./2 mm Hg, n.sub.D.sup.20 1.4577.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 0.88 (t, 3H)
2955, 2920, 2860, 1734(s), 1460,
.delta. = 1-1.8 (-, 10H)
1409, 1370, 1327, 1305, 1254,
.delta. = 2.23 (s, 3H)
1210, 1140(s), 1100, 960, 742,
.delta. = 2.34 (t, 2H)
716, 692 cm.sup.-1.
.delta. = 5.12 (s, 2H)
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EXAMPLE 15
Preparation of Methylthiomethyl Citronellate
This product was prepared according to the procedure described in Example 1, by reacting citronellic acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 110.degree. C./2 mm Hg, n.sub.D.sup.20 1,4760.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 0.96 (d, 3H)
2960, 2920, 2855, 1740(s), 1434,
.delta. = 1.58 (s, 3H)
1374, 1330, 1310, 1280, 1216,
.delta. = 1.67 (s, 3H)
1170, 1130, 1072, 970, 746,
.delta. = 2.12 (s, 3H)
692 cm.sup.-1.
.delta. = 5.10 (s, 2H)
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EXAMPLE 16
Preparation of Methylthiomethyl Geranate
This product was prepared according to the procedure described in Example 1, by reacting geranic acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 111.degree.-112.degree. C./2 mm Hg, n.sup.20 1.4912.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
IR spectrum (neat)
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.delta. = 1.62 (s, 3H)
2965, 2920, 2855, 1720(s), 1641,
.delta. = 1.70 (s, 3H)
1435, 1373, 1356, 1210, 1125(s),
.delta. = 2.18 (-, 7H)
1050, 974, 929, 860, 815, 748,
.delta. = 2.24 (s, 3H)
693 cm.sup.-1.
.delta. = 5.08 (-, 1H)
.delta. = 5.16 (s, 2H)
.delta. = 5.70 (s, 1H)
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EXAMPLE 17
Preparation of Methylthiomethyl Lavandulate
This product was prepared according to the procedure described in Example 1, by reacting lavandulic acid with chloromethyl methyl sulfide in the presence of one equivalent of triethylamine; b.p. 93.degree.-94.degree. C./2 mm Hg, n.sup.20 1.4855.
Spectral data of the compound:
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NMR spectrum (.delta. in ppm)
Ir spectrum (neat)
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.delta. = 1.63
s 3080, 2970, 2925, 1738(s), 1644,
.delta. = 1.67
s, 9H 1435, 1384, 1340, 1255, 1166,
.delta. = 1.78
s 1130(s), 984, 965, 925, 895,
.delta. = 2.20
(s, 3H) 770, 744, 694 cm.sup.-1.
.delta. = 3.06
(t, 3H)
.delta. = 5.12
(s, 2H)
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EXAMPLE 18
Two cheese flavor enhancing compositions were prepared by mixing the following ingredients:
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A B
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butyric acid 30 30
hexanoic acid 3 3
isovaleric acid 3 3
octanoic acid 5 5
2-heptanone 2 2
.gamma.-undecalactone
0.5 0.5
ethyl lactate 10 10
.gamma.-decalactone 0.5 0.5
.gamma.-dodecalactone
0.5 0.5
acetoin 0.2 0.2
diacetyl 0.1 0.1
methylcinnamate 0.5 0.5
methylthiomethyl hexanoate
-- 0.5
propylene glycol 944.7 944.2
1000.0 1000.0
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Mixtures A and B were added separately to a commercially available low caloric processed cheese (20% fat content) at a level of 4 g. per kilogram. The processed cheese containing mixture A was compared with the processed cheese containing mixture B. The processed cheese containing mixture B was preferred over the processed cheese containing mixture A, because it had a more pronounced cheese taste with an increased creamy character.
EXAMPLE 19
Three pineapple flavor compositions were prepared by mixing the following ingredients:
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A B C
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vanillin 16 16 16
maltol 16 16 16
benzylalcohol 80 80 80
linalool 8 8 8
isoamyl butyrate 24 24 24
ethyl acetate 32 32 32
ethyl butyrate 32 32 32
ethyl hexanoate 64 64 64
ethyl heptanoate 48 48 48
methylthiomethyl octanoate
-- 2.5 --
methylthiomethyl heptanoate
-- -- 2.5
propylene glycol 680 677.5 677.5
1000.0 1000.0 1000.0
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Mixtures A, B and C were added separately to a test solution (containing 10% sugar and 0.05% citric acid) at a level of 0.1 g. per liter. The flavored solutions were tasted and compared. As compared with mixture A, the taste of mixture B is preferred because it is more pineapple-like with a more natural taste and aftertaste. As compared with mixture A, the taste of mixture C is preferred because it has a better pineapple character with increased fruitiness and the heavy natural sweetness of the genuine fruit.
EXAMPLE 20
Two strawberry flavor compositions were prepared by mixing the following ingredients:
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A B
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maltol 30 30
cis-3-hexenol 0.6 0.6
ethyl isovalerate 1 1
.gamma.-undecalactone
3 3
benzyl butyrate 3 3
ethyl butyrate 20 20
ethyl acetate 1 1
amyl acetate 1 1
geranyl acetate 0.1 0.1
diacetyl 0.1 0.1
.gamma.-nonalactone 0.1 0.1
.beta.-terpineol 0.08 0.08
Ylang Ylang oil 0.02 0.02
Orange oil 0.3 0.3
phenylethyl isovalerate
2.2 2.2
methylthiomethyl isobutyrate
-- 2.5
propylene glycol 937.50 935.00
1000.00 1000.00
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Mixtures A and B were added separately to a test solution (containing 10% sugar and 0.05% citric acid) at a level of 0.2 g. per liter. The flavored test solutions were compared. The test solution containing mixture B was preferred over the test solution containing mixture A because it has an improved strawberry character with notes reminiscent of a ripe, jammy strawberry. Similar notes were not found in the test solution containing mixture A.
EXAMPLE 21
Three cream flavor compositions were prepared by mixing the following ingredients:
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A B C
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acetoin 30 30 30
diacetyl 20 20 20
vanillin 20 20 20
ethyl butyrate 10 10 10
maltol 5 5 5
.delta.-decalactone
10 10 10
ethyl lactate 50 50 50
butyric acid 50 50 50
hexanoic acid 5 5 5
methylthiomethyl propionate
-- 2.5 --
methylthiomethyl butyrate
-- -- 0.5
propylene glycol 800 797.5 799.5
1000.0 1000.0 1000.0
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Mixtures A, B and C were added separately to a test solution (containing 8% sugar) at a level of 0.2 g. per liter. The flavored solutions were tasted and compared. As compared with mixture A, the taste of mixture B is more pronounced cream-like, having an improved dairy character. The test solution containing mixture B was therefore preferred over the test solution containing mixture A. As compared to mixture A, the taste of mixture C is preferred because it showed a fuller, richer, more cream-like character, with enhanced sweet notes.
EXAMPLE 22
Two mango flavor compositions were prepared by mixing the following ingredients:
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A B
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ethylmaltol 20 20
vanillin 4.5 4.5
isopropyl alcohol 300 300
mandarin oil 5 5
ethyl acetate 3 3
orange essence oil 4 4
2-methylbutyric acid
3.5 3.5
cis-3-hexenol 5.5 5.5
.gamma.-undecalactone
1 1
propylene glycol 653.5 646
methylthiomethyl-2-methylbutyrate
-- 7.5
1000.0 1000.0
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Mixtures A and B were added separately to a test solution (containing 10% sugar and 0.05% citric acid) at a level of 0.2 g. per liter. The flavored solutions were tasted and compared. As compared with mixture A, the taste of mixture B is more mango-like with a typical sulfury, fruity, tropical note which is important for this fruit. Since this note was not found in the test solution containing mixture A, the test solution containing mixture B was preferred.
EXAMPLE 23
Three blackcurrant flavor compositions were prepared by mixing the following ingredients:
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A B C
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vanillin 4 4 4
angelicaroot oil 6 6 6
buchu oil 100 100 100
cognac oil (green)
3 3 3
mandarin oil 4 4 4
petitgrain oil 10 10 10
cedar leaf oil 3 3 3
isoamyl isovalerate
15 15 15
isoamyl butyrate 4 4 4
methyl butyrate 20 20 20
ethyl butyrate 10 10 10
ethyl hexanoate 5 5 5
isobutyl acetate 120 120 120
methyl isobutyl carbinylacetate
20 20 20
ethylbenzoate 5 5 5
bornyl acetate 8 8 8
citral 2 2 2
cuminic aldehyde 3 3 3
.beta.-ionone 3 3 3
methylthiomethyl valerate
-- 10 --
methylthiomethyl tiglate
-- -- 10
propylene glycol 655 645 645
1000.0 1000.0 1000.0
______________________________________
Mixtures A, B and C were added separately to a test solution (containing 10% sugar and 0.05% citric acid) at a level of 0.01 g. per liter. The flavored solutions were tasted and compared. As compared with mixture A, the taste of mixture B is preferred because it has a better blackcurrant flavor with a fresh, fruity topnote reminiscent of the fresh fruit. As compared with mixture A, the taste of mixture C is preferred because it has a blackcurrant flavor with increased sweet body notes giving a richer fuller fruity character.
EXAMPLE 24
Two peach flavor compositions were prepared by mixing the following ingredients:
______________________________________
A B
______________________________________
vanillin 4.5 4.5
ethylmaltol 20 20
tangerine oil 5 5
ethyl acetate 3 3
benzyl acetate 3 3
orange peel oil 4 4
bergamot oil 1 1
2-methylbutyric acid 3.5 3.5
cis-3-hexenol 5.5 5.5
benzyl alcohol 15 15
methylthiomethyl isovalerate
-- 5
propylene glycol 935.5 930.5
1000.0 1000.0
______________________________________
Mixtures A and B were added separately to a test solution (containing 10% sugar and 0.05% citric acid) at a level of 0.2 g. per liter. The flavored solutions were tasted and compared. As compared with mixture A, the taste of mixture B is preferred because it has a better peach character with improved aftertaste and a sweet jammy note reminiscent of ripe peach.
EXAMPLE 25
Two condensed milk flavor compositions were prepared by mixing the following ingredients:
______________________________________
A B
______________________________________
heliotropin 1 1
vanillin 20 20
maltol 5 5
acetoin 40 40
diacetyl 20 20
ethyl butyrate 8 8
ethyl hexanoate 2 2
.delta.-decalactone 10 10
.gamma.-nonalactone 1 1
n-butyric acid 40 40
hexanoic acid 4 4
methylthiomethyl 2-hexenoate
-- 5
propylene glycol 849 844
1000.0 1000.0
______________________________________
Mixtures A and B were added separately to a test solution (containing 8% sugar) at a level of 0.2 g. per liter. The flavored solutions were tasted and compared. As compared with mixture A, the taste of mixture B is preferred because it has a pronounced cooked milk character with a richer creamier aftertaste.
EXAMPLE 26
Two grape flavor compositions were prepared by mixing the following ingredients:
______________________________________
A B
______________________________________
maltol 0.25 0.25
cognac oil (green) 0.1 0.1
lime oil 0.4 0.4
orange oil terpenes 0.8 0.8
isoamyl acetate 0.3 0.3
fusel oil 2 2
ethyl acetate 2 2
ethyl butyrate 0.4 0.4
lie de vin 0.1 0.1
ethyl 2-methylbutyrate
0.3 0.3
2-methylbutanol 2 2
citral 0.05 0.05
phenylethyl alcohol 0.25 0.25
trans-2-hexenol 0.1 0.1
methyl anthranilate 10 6
methylthiomethyl lavandulate
-- 4
propylene glycol 980.95 980.95
1000.0 1000.0
______________________________________
Mixtures A and B were added separately to a test solution (containing 10% sugar and 0.05% citric acid) at a level of 0.2 g. per liter. The flavored solutions were tasted and compared. As compared with mixture A, the taste of mixture B is preferred because it has an improved grape character with a more natural aftertaste and does not have the harsh methyl anthranilate taste shown by mixture A.
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