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1. (CA2615583) AROMA COMPOSITION AND METHOD

Office : Canada
Application Number: 2615583 Application Date: 19.07.2006
Publication Number: 2615583 Publication Date: 25.01.2007
Grant Number: Grant Date: 04.09.2012
Publication Kind : C
Prior PCT appl.: Application Number:US2006027911 ; Publication Number: Click to see the data
IPC:
A23L 1/226
A23K 1/00
A23K 1/18
A23L 1/22
A23L 2/56
C07D 307/38
C07D 307/58
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
22
Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
226
Synthetic spices or flavouring agents or condiments
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
K
FEEDING-STUFFS SPECIALLY ADAPTED FOR ANIMALS; METHODS SPECIALLY ADAPTED FOR PRODUCTION THEREOF
1
Animal feeding-stuffs
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
K
FEEDING-STUFFS SPECIALLY ADAPTED FOR ANIMALS; METHODS SPECIALLY ADAPTED FOR PRODUCTION THEREOF
1
Animal feeding-stuffs
18
specially adapted for particular animals
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
22
Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2
Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52
Adding ingredients
56
Flavouring or bittering agents
C CHEMISTRY; METALLURGY
07
ORGANIC CHEMISTRY
D
HETEROCYCLIC COMPOUNDS
307
Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom
02
not condensed with other rings
34
having two or three double bonds between ring members or between ring members and non-ring members
38
with substituted hydrocarbon radicals attached to ring carbon atoms
C CHEMISTRY; METALLURGY
07
ORGANIC CHEMISTRY
D
HETEROCYCLIC COMPOUNDS
307
Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom
02
not condensed with other rings
34
having two or three double bonds between ring members or between ring members and non-ring members
56
with hetero atoms or with carbon atoms having three bonds to hetero atoms with at the most one bond to halogen, e.g. ester or nitrile radicals, directly attached to ring carbon atoms
58
One oxygen atom, e.g. butenolide
CPC:
A23K 50/40
A23K 20/105
A23K 20/121
A23K 40/30
A23L 27/2052
Y10S 426/805
Applicants: MARS INCORPORATED
Inventors: DIDZBALIS, JOHN
PLOG, FRED J.
RITTER, KARL A.
SCHMITT, RAINER M.
Priority Data: 60/700,502 19.07.2005 US
Title: (EN) AROMA COMPOSITION AND METHOD
(FR) COMPOSITION D'AROME ET PROCEDE ASSOCIE
Abstract:
(EN) An aroma composition comprising a first component selected from the group consisting of 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-hydroxy-2-methyl-4H- pyran-4-one, 2- ethyl-4-hydroxy-5-methyl-3(2H)furanone, 4-hydroxy-5-methyl- 3(2H)furanone, a sulfur-containing analogue of any of the foregoing, and any combination, thereof; a second component selected from the group consisting of 2-furanmethanethiol, 2-methyl-3-furanthiol, 5-methyl-2- furanmethanthiol, and any combination, thereof; and a third component selected from the group consisting of 2-(1-mercaptoethyl)furan, 2-furanethanethiol, bis-(2-furfuryl) disulfide, a furanthiol disulfide, and any combination, thereof. The aroma composition can further include at least one alkylamine or benzylamine and/or a compound selected from the group consisting of hexenol, 1,5-octadien-3-one, methylthiopropionaldehyde, 2,3-diethyl-5-methylpyrazine, (E)-2-nonenal, (E,Z)- 2,6-nonadienal, butanoic acid, 2 and 3-methyl butanoic acid, 2-methyl-3- (methyldithio)furan, dimethyltetrasulfide, 4-hydroxy-2-ethyl-5-methyl-3- (2H)furanone, m- cresol, 3-hydroxy-4,5-dimethyl-2-(5H)furanone, and any combination thereof.


Also published as:
EP1910264JP2009503146AU2006269937WO/2007/011965