New menthyl derivatives as flavor substances

The invention mainly relates to the use of special urea, thiourea, carbamate, thiocarbamate and guanidine based on new menthyl structure and corresponding mixtures thereof or with other compounds as flavor substances or flavor substance mixtures to generate, give, modify and/or increase fresh flavor...

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Bibliographic Details
Main Author LEY JAKOB PETER [DE]; OERTLING HEIKO [DE]; BACKESMICHAEL [DE]; VOESSING TOBIAS
Format Patent
LanguageChinese
English
Published 30.12.2009
Subjects
ACYCLIC OR CARBOCYCLIC COMPOUNDS
CHEMISTRY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
ORGANIC CHEMISTRY
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:The invention mainly relates to the use of special urea, thiourea, carbamate, thiocarbamate and guanidine based on new menthyl structure and corresponding mixtures thereof or with other compounds as flavor substances or flavor substance mixtures to generate, give, modify and/or increase fresh flavor odor nuance. The invention further relates to a special composition, product or semi-finished product containing the compound and to a method for generating, giving, modifying and/or increasing a special flavor. At last, the invention further relates to the compound and corresponding mixtures thereof.
Bibliography:Application Number: CN20091148323