FLAVOR COMPOSITIONS AND PROCESSES

• US 3,655,397 A
• Filed: 03/30/1971
• Issued: 04/11/1972
• Est. Priority Date: 03/30/1971
• Status: Expired due to Term

• Current Assignee: Martin F. Epstein, Richard Scarpellino, Robert J. Soukup, Thomas H. Parliment, William P. Clinton
• Original Assignee: Martin F. Epstein, Richard Scarpellino, Robert J. Soukup, Thomas H. Parliment, William P. Clinton
• Inventors: Parliment, Thomas H., Clinton, William P., Epstein, Martin F., Scarpellino, Richard, Soukup, Robert J.
• Primary Examiner(s): Wolk, Norris O.
• Assistant Examiner(s): Marantz, Sidney
• Application Number:
  US05/129,609
• Time in Patent Office: 378 Days
• Field of Search: 99/14R,65,68,72,71
• US Class Current: 426/534
• CPC Class Codes: A23L 27/2024 having oxygen as the only hetero atom
• CPC Class Codes: C07B 2200/09 Geometrical isomers
• CPC Class Codes: C07C 29/14 of a —CHO group
• CPC Class Codes: C07C 29/17 by hydrogenation of carbon-to-carbon double or triple bonds
• CPC Class Codes: C07C 33/03 in beta-position, e.g. allyl alcohol, methallyl alcohol
• CPC Class Codes: C07C 45/298 with manganese derivatives
• CPC Class Codes: C07C 45/515 the singly bound functional group being an acetalised, ketalised hemi-acetalised, or hemi-ketalised hydroxyl group cyclic acetals or ketals C07C45/59, C07C45/60
• CPC Class Codes: C07C 47/21 with only carbon-to-carbon double bonds as unsaturation
• CPC Class Codes: C07D 317/12 with only hydrogen atoms or radicals containing only hydrogen and carbon atoms, directly attached to ring carbon atoms
• CPC Class Codes: C11B 9/0015 containing oxygen as the only heteroatom

Abstract

Enhancement of the flavor of foodstuffs, especially coffeeflavored foodstuffs, is achieved by the addition of 2-nonenal or 2-nonenol. Particular derivatives of both the alcohol and the aldehyde are also useful.

Claims

2. The process of claim 1 in which the foodstuff is coffee.

3. The process of claim 2 in which the compound is selected from the group consisting of the trans- isomers of 2-nonenal, 2-nonenol, lower alkyl acetals of 2-nonenal, esters of organic acids and 2-nonenol in which the carbonyl is not conjugated with a double bond or aromatic ring and mixtures thereof.

4. The process of claim 2 in which the coffee is decaffeinated coffee.

5. The process of claim 2 in which the coffee is deficient in woody flavor.

6. The process of claim 5 in which the coffee is regular roasted and ground coffee.

7. The process of claim 5 in which the coffee is coffee extract.

8. The process of claim 5 which further includes adding thereto coffee flavors selected from the group consisting of natural and synthetic coffee flavors and aromas, and mixtures thereof.

9. The process of claim 5 in which the coffee is soluble coffee.

10. The process of claim 9 in which the soluble coffee is freeze dried.

11. The process of claim 9 in which the soluble coffee is spray dried.

12. A foodstuff having added thereto as an active flavoring ingredient a compound selected from the group consisting of 2-nonenal, 2-nonenol, lower alkyl acetals of 2-nonenal, esters of organic acids and 2-nonenol in which the carbonyl is not conjugated with a double bond or aromatic ring, and mixtures thereof, in an amount sufficient to enhance the flavor of the foodstuff without imparting a fatty flavor.

13. The foodstuff of claim 12 in which the foodstuff is coffee.

14. The foodstuff of claim 12 in which the foodstuff is soluble coffee.

15. The foodstuff of claim 12 in which the compound is selected from the group consisting of the trans- isomers of 2-nonenal, 2-nonenol, lower alkyl acetals of 2-nonenal, esters of organic acids and 2-nonenol in which the carbonyl is not conjugated with a double bond or aromatic ring and mixtures thereof.

16. A concentrate comprising a compound selected from the group consisting of 2-nonenal, 2-nonenol, lower alkyl acetals of 2-nonenal, esters of organic acids and 2-nonenol in which the carbonyl is not conjugated with a double bond or aromatic ring, and mixtures thereof, added to an edible carrier.

17. The concentrate of claim 16 in which the compound is selected from the group consisting of the trans- isomers of 2-nonenal, 2-nonenol, lower alkyl acetals of 2-nonenal, esters of organic acids and 2-nonenol in which the carbonyl is not conjugated with a double bond or aromatic ring and mixtures thereof.