Flavoring with methyl-thio-2-methyl-2-pentenoate

Claim 2

A process for augmenting or enhancing the aroma or taste of a foodstuff, chewing gum, toothpaste or medicinal product comprising the step of adding to a toothpaste, chewing gum, foodstuff or medicinal product, an aroma or taste augmenting or enhancing quantity of at least one methyl-thio-2-methyl-2-pentenoate defined according to the structure: ##STR29## wherein the wavy lines represent covalent bonds juxtaposed in a "cis" or "trans" configuration around the carbon-carbon double bond of the structure, the concentration of said methyl-thio-2-methyl-2-pentenoate in said foodstuff, chewing gum, toothpaste or medicinal product being from about 0.5 ppm up to about 100 ppm.

Claim 3

A process for augmenting or enhancing the aroma or taste of a foodstuff comprising the step of adding to a foodstuff a cocoa, chocolate, liver, ripe fruit or strawberry aroma augmenting or enhancing quantity of at least 1-methyl-thio-2-methyl-2-pentenoate defined according to the structure: ##STR30## wherein the wavy lines represent covalent bonds juxtaposed in a ∓cis" or "trans" configuration around the carbon-carbon double bond of the structure, the concentration of said methyl-thio-2-methyl-2-pentenoate in said foodstuff being from about 0.5 ppm up to about 100 ppm.

Claim 4

A process for augmenting or enhancing the aroma or taste of a foodstuff comprising the step of adding to a foodstuff a cocoa, chocolate, liver, ripe fruit or strawberry aroma augmenting or enhancing quantity of at least 1-methyl-thio-2-methyl-2-pentenoate defined according to the structure: ##STR30## wherein the wavy lines represent covalent bonds juxtaposed in a ∓cis" or "trans" configuration around the carbon-carbon double bond of the structure, the concentration of said methyl-thio-2-methyl-2-pentenoate in said foodstuff being from about 0.5 ppm up to about 100 ppm.

Claim 5

A composition useful for augmenting or enhancing the aroma or taste of a foodstuff comprising at least one methyl-thio-2-methyl-2-pentenoate defined according to the structure: ##STR31## wherein the wavy lines represent covalent bonds juxtaposed in a "cis" or "trans" configuration around the carbon-carbon double bond of the structure, and intimately admixed therewith at least one adjuvant therefor whereby the combination of the said methyl-thio-2-methyl-2-pentenoate and the adjuvant augments or enhances a cocoa, chocolate, liver, ripe fruit or strawberry flavor, the concentration of said methyl-thio-2-methyl-2-pentenoate in said composition being from 2 ppm up to 1%, said adjuvant selected from the group consisting of 2-methyl-2-pentenoic acid (cis and/or trans isomers) ethyl-2-methyl-3-pentenoic (cis and/or trans isomers) ethyl-2-methyl butyrate maltol ethyl maltol vanillin butyl valerate 2, 3 diethyl pyrazine methyl cyclopentenolone benzaldehyde strawberry essence valerian oil Indian propylene glycol 2-phenyl-4-pentenal 3-phenyl-4-pentenal 2-phenyl-5-hexenal 2-phenyl-4-hexenal 2,5-dimethyl-3-hydroxy delta 2 ,3 furan-4-one 2-methyl-5-ethyl-3-hydroxy dihydro delta 2 ,3 furan-4-one methyl tiglate methyl angelate beta damascone beta damascenone alpha damascone trans,trans delta damascone dimethoxy phenol amyl acetate amyl cinnamate gamma butyrolactone furfural acetaldehyde trimethyl pyrazine phenyl acetic acid isovaleraldehyde ethyl vanillin cocoa extract isobutyraldehyde benzyl alcohol methyl sulfide methyl disulfide isobutyl acetate isoamyl acetate phenylethyl acetate diacetyl acetophenone isoamyl alcohol phenylethyl alcohol 2-methyl pyrazine 2,6-dimethyl pyrazine 2,3,5,6-tetramethyl pyrazine 3-phenyl-3-pentenal 3-(2'-methylphenyl)-4-pentenal 3-phenyl-4-methyl-4-pentenal 3-(2',3',4'-trimethoxphenyl)-4-methyl-4-pentenal oil of cumin oil of mustard oil of celery oil of ginger oil of cloves oil of coriander oil of pimenta berries oil of black pepper oleoresin capsicum oil of nutmeg p-hydroxybenzylacetone ethyl methylphenyl glycidate benzyl acetate ethyl butyrate methyl cinnamate methyl anthranilate alpha-ionone gamma undecalactone anethole cis-3-hexenol and propylene glycol.

Claim 6

A composition useful for augmenting or enhancing the aroma or taste of a foodstuff comprising at least one methyl-thio-2-methyl-2-pentenoate defined according to the structure: ##STR31## wherein the wavy lines represent covalent bonds juxtaposed in a "cis" or "trans" configuration around the carbon-carbon double bond of the structure, and intimately admixed therewith at least one adjuvant therefor whereby the combination of the said methyl-thio-2-methyl-2-pentenoate and the adjuvant augments or enhances a cocoa, chocolate, liver, ripe fruit or strawberry flavor, the concentration of said methyl-thio-2-methyl-2-pentenoate in said composition being from 2 ppm up to 1%, said adjuvant selected from the group consisting of 2-methyl-2-pentenoic acid (cis and/or trans isomers) ethyl-2-methyl-3-pentenoic (cis and/or trans isomers) ethyl-2-methyl butyrate maltol ethyl maltol vanillin butyl valerate 2, 3 diethyl pyrazine methyl cyclopentenolone benzaldehyde strawberry essence valerian oil Indian propylene glycol 2-phenyl-4-pentenal 3-phenyl-4-pentenal 2-phenyl-5-hexenal 2-phenyl-4-hexenal 2,5-dimethyl-3-hydroxy delta 2 ,3 furan-4-one 2-methyl-5-ethyl-3-hydroxy dihydro delta 2 ,3 furan-4-one methyl tiglate methyl angelate beta damascone beta damascenone alpha damascone trans,trans delta damascone dimethoxy phenol amyl acetate amyl cinnamate gamma butyrolactone furfural acetaldehyde trimethyl pyrazine phenyl acetic acid isovaleraldehyde ethyl vanillin cocoa extract isobutyraldehyde benzyl alcohol methyl sulfide methyl disulfide isobutyl acetate isoamyl acetate phenylethyl acetate diacetyl acetophenone isoamyl alcohol phenylethyl alcohol 2-methyl pyrazine 2,6-dimethyl pyrazine 2,3,5,6-tetramethyl pyrazine 3-phenyl-3-pentenal 3-(2'-methylphenyl)-4-pentenal 3-phenyl-4-methyl-4-pentenal 3-(2',3',4'-trimethoxphenyl)-4-methyl-4-pentenal oil of cumin oil of mustard oil of celery oil of ginger oil of cloves oil of coriander oil of pimenta berries oil of black pepper oleoresin capsicum oil of nutmeg p-hydroxybenzylacetone ethyl methylphenyl glycidate benzyl acetate ethyl butyrate methyl cinnamate methyl anthranilate alpha-ionone gamma undecalactone anethole cis-3-hexenol and propylene glycol.