Process for altering fragrance with 4-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-butanone or 4-(6,6-dimethyl-2-methylene-3-cyclohexen-1-yl)-2-butanone
Abstract
Abstract Methods for preparing foodstuffs, flavoring compositions for foodstuffs, perfume compositions and ingredients for perfume compositions by including therein 4-(2,6,6-trimethyl-1-1,3cyclohexadien-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; and 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.
Inventors
- 👤 Braja Dulal Mookherjee
- 👤 Robert Walter Trenkle
- 👤 Manfred Hugo Vock
- 👤 Edward J Shuster
Bibliographic Details
Claims Analysis
Total Claims: 3References Cited (Backward Citations)
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