Enhancing red-berry flavor with 4-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-butanone and 4-(6,6-dimethyl-2-methylene-3-cyclohexen-1-yl)-2-butanone
Abstract
Abstract Methods for preparing foodstuffs, flavoring compositions for foodstuffs, tobacco compositions, flavoring compositions for tobacco, perfume compositions and ingredients for perfume compositions by including therein 4-(2,6,6-trimethyl-1,3cyclohexadien-1-yl)-2-butanone or 4-(6,6-dimethyl-2-methylene-3cyclohexen-1-yl)-2-butanone to produce: A. In food flavorings, raspberry, waxey, tobacco, rosey, ionone flavor notes or combinations of these and woody, tobacco, floral aroma notes for improving the taste and aroma of artificial strawberry, or other red berry (e.g., raspberry) flavoring compositions; B. In perfumes, a sweet, fruity, woody, berry ''''mimosa'''' character as well as the foodstuff flavoring compositions and perfume compositions containing 4-(2,6,6-trimethyl-1,3cyclohexadien-1-yl)-2-butanone and/or 4-(6,6-dimethyl-2methylene-3-cyclohex-1-yl)-2-butanone; and C. In tobaccos, natural, sweet, oily notes.
Inventors
- 👤 Braja Dulal Mookherjee
- 👤 Robert Walter Trenkle
- 👤 Manfred Hugo Vock
- 👤 Edward J Shuster
Bibliographic Details
Claims Analysis
Total Claims: 2References Cited (Backward Citations)
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