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| Number | Title | Issue Date |
| 3970689 | Mercapto alcohols and mercaptoalkyl esters New compounds having the formula ##EQU1## wherein R1 represents a hydrocarbon moiety having from 1 to 7 carbon toms, R2 is hydrogen, methyl or ethyl, and R3 is hydrogen, formyl or acetyl. The compounds are useful in th... | 07/20/1976 |
| 3968264 | Flavoring agent Enhancement of the flavor of foodstuffs is achieved by the addition of an effective flavor-modifying amount of an aromatic sulfur compound of the formula: ##SPC1## Wherein R1 is hydrogen, hydroxy, alkoxy or alkyl and R2 is hydro... | 07/06/1976 |
| 3966989 | Flavoring methods and compositions Processes for imparting fruity flavors to foodstuffs by adding to foodstuffs a small amount of at least one sulfinate according to the formula: ##EQU1## wherein R1 is selected from the group consisting of methyl, n-hexyl and n-decyl a... | 06/29/1976 |
| 3966988 | Flavoring compositions and processes utilizing dithiazine compounds A small but effective amount of a compound represented by the formula ##EQU1## wherein R1, R3, and R5 are the same and are lower alkyl of from 1 to 5 carbon atoms, R2, R4, and R6 are hydrog... | 06/29/1976 |
| 3962321 | Enhancement of coffee flavor Enhancement of the coffee flavor of foodstuffs is achieved by the addition of a small but effective amount of a mixture of a) 2-nonenal, and/or 2-nonenol and particular derivatives thereof; and b) a compound represented by ##SPC1## Where X is oxygen ... | 06/08/1976 |
| 3961093 | Novel flavoring compositions and products containing 2-methyl-3-thio-(2-methylbutyryl)-furan Methods for altering, modifying or enhancing the roasted, nutty taste and aroma of foodstuffs comprising incorporating with such foodstuffs a small but effective amount of 2-methyl-3-thio-(2-methylbutyryl)-furan having the formula: ##SPC1## Together ... | 06/01/1976 |
| 3959509 | Flavoring foodstuffs using sulfur-containing compounds The flavor of a foodstuff is altered, modified or enhanced by the addition thereto of one of the four compounds, the structure of which is one of the configurations of 3((2-mercapto-1-methylpropyl) thio)-2-butanol represented by the structures: ##SPC... | 05/25/1976 |
| 3959508 | Flavoring compositions containing mixture of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde and 2,6,6-trimethyl-1-crotonyl-1,3-cyclohexadiene Processes and compositions are described for the use in foodstuff flavor and aroma, tobacco flavor and aroma and perfume aroma augmenting, modifying, altering and enhancing compositions and as foodstuff, chewing gum, toothpaste, medicinal products, tobacc... | 05/25/1976 |
| 3958029 | Novel flavoring compositions and products comprising 2,5-dimethyl-3-thioisovaleryl furan Methods for altering, modifying or enhancing the creamy, cocoa aroma and/or taste of foodstuffs comprising incorporating with such foodstuffs a small but effective amount of 2,5-dimethyl-3-thioisovaleryl furan having the structure: ##SPC1##... | 05/18/1976 |
| 3957745 | Flavoring and fragrance compositions Flavor modifying compositions which alter or enhance naturally occurring substances are prepared by reacting a sulfur-containing compound with an alpha-hydroxy- or an alpha,beta-epoxy-substituted carbonyl compound.... | 05/18/1976 |
| 3958030 | Flavoring compositions and processes utilizing six membered hetero-cyclic-poly-S-compounds A small but effective amount of a compound represented by the formula: ##SPC1## Wherein R1, R2, and R3 are the same and represent hydrogen or methyl, is used to alter, modify or enhance the flavor and aroma characteristics... | 05/18/1976 |
| 3952062 | Mercapto- or alkylthio-substituted menthenones There are provided novel mercapto- or alkylthio-substituted oxo-terpenoids having 10 carbon atoms in the terpenoid skeleton. These novel compounds may be acyclic monocyclic or bicyclic. The novel compounds are useful as odorants particularly, but also for... | 04/20/1976 |
| 3950429 | 2-Methylthio-myrtanal There are provided novel mercapto- or alkylthio-substituted oxo-terpenoids having 10 carbon atoms in the terpenoid skeleton. These novel compounds may be acyclic monocyclic or bicyclic. The novel compounds are useful as odorants particularly, but also for... | 04/13/1976 |
| 3944561 | 2-Methyl-2-acetyl-thiazolidine Novel thiazolidines, a process for their manufacture, and odorant and/or flavorant compositions containing the novel compounds are disclosed.... | 03/16/1976 |
| 3943260 | Flavoring agent Enhancement of the flavor of foodstuffs, is achieved by the addition of a flavor modifying amount of a compound having the general formulae: ##SPC1## Wherein R stands for hydrogen, methyl or ethyl.... | 03/09/1976 |
| 3940499 | Food or flavor containing 2,6,6-trimethyl-1-cyclohexen-1-ylacetaldehyde Processes and compositions are described for the use in foodstuff flavor and aroma and as foodstuff aroma imparting materials of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde.... | 02/24/1976 |
| 3940501 | Fontina cheese flavor A Fontina-cheese flavor is given to a foodstuff by the addition of a flavor composition comprising ଲ-phenyl propionic acid and non-terminal mono-methyl substituted alkanoic acids having 4 to 6 carbon atoms. Addition of the flavor composition is part... | 02/24/1976 |
| 3940500 | Flavoring seafood with S-methyl methionine salt A comestible material, such as seafood, is given a scallop flavor by the addition of a compound containing a dimethylthio group, such as a S-methyl methionine salt, acceptable in foods.... | 02/24/1976 |
