EP0829529B1 - Riech- und/oder Aromastoffe - Google Patents
Riech- und/oder Aromastoffe Download PDFInfo
- Publication number
- EP0829529B1 EP0829529B1 EP97115444A EP97115444A EP0829529B1 EP 0829529 B1 EP0829529 B1 EP 0829529B1 EP 97115444 A EP97115444 A EP 97115444A EP 97115444 A EP97115444 A EP 97115444A EP 0829529 B1 EP0829529 B1 EP 0829529B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- fragrance
- perfuming
- aroma
- fruity
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0061—Essential oils; Perfumes compounds containing a six-membered aromatic ring not condensed with another ring
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0011—Aliphatic compounds containing S
Definitions
- the invention relates to the use of the known thiocarboxylic acids of the general formula I as a fragrance and / or flavoring (flavor).
- R methyl, ethyl, propyl, phenyl
- the invention further relates to fragrance and / or flavoring compositions, which by a content of thiocarboxylic acids of the general formula I Marked are.
- the thiocarboxylic acids according to the invention can used both individually and in any combination with each other become.
- Fragrances are said to have pleasant, as close to natural fragrances as possible have sufficient intensity and be able to smell cosmetic or to influence technical consumer goods. flavorings should be well tolerated, more popular with typical flavor components Remember food or even be identical to it and contribute to it can, the taste of food, orally administered medication and positively influence the like. Finding Fragrance and aroma substances that meet these requirements have proven to be Proven relatively expensive and regularly requires extensive Investigations, especially when interesting new fragrance notes or Flavors are aimed for.
- Thioacetic acid is in the literature (Römpp Chemie Lexikon, Thieme Verlag Stuttgart, 9th edition, volume 6, p. 4585) as colorless to yellow air-smoking liquid described with a pungent, unpleasant smell, their vapors the eyes, the respiratory tract and the lungs as well as the Irritate and damage skin.
- the other thiocarboxylic acids according to the invention have similar properties.
- Thioacetic acid has so far been widely used as a reagent for introduction of sulfur in organic substances and was therefore also used in the synthesis of fragrances and flavors; in EP 369 668, US 4,886,897 and For example, US 4,285,984 is the synthesis of a fragrance or aroma described with the help of thioacetic acid. Given the noticeable unpleasant properties of thioacetic acid (see above) and given it was due to their considerable reactivity towards organic compounds but far from using it yourself as a fragrance or aroma.
- the thiocarboxylic acids according to the invention are in each case coordinated low concentration - excellently suitable for use in flavors of all kinds Art. They have a sulphurous, tart or fruity fresh-fruity taste and are therefore particularly suitable for Use in fruit flavors, especially tropical fruit flavors such as grapefruit, Guava, mango, pineapple, passion fruit and the like. thioacetic is particularly suitable for use in grapefruit oil; here one can clear typification in the direction of tart, peeled, fruity (see also example 1 below).
- Thiobutyric acid gives certain fragrance compositions a strawberry-like note
- thiobenzoic acid conveys in certain fragrance compositions a fresh, fruity note with grapefruit accents.
- the thiocarboxylic acids according to the invention can be mixed with the constituents customarily used for fragrance and flavoring compositions or added to such compositions.
- the aim is always to set a proportion by weight (or correspondingly: an adjusted concentration) of the thiocarboxylic acid within the overall composition that is adapted to the desired olfactory or sensory effect.
- a proportion by weight or correspondingly: an adjusted concentration
- Favorable proportions by weight ( mass contents) are usually below 10 -4 and often in the range between 10 -6 and 5 x 10 -4 , but in particularly stored cases they can also exceed 10 -4 .
- Flavor composition grapefruit A B para-cymene 0.30 0.30 beta-pinene 0.40 0.40 octanal 0.50 0.50 decanal 0.70 0.70 carveol 0.90 0.90 Grapefruit juice aroma oil 3 times 100.00 100.00 Orange oil terpenes 120.00 120.00 ethanol 777.20 769.20 Thioacetic acid 1% in ethanol 8.00 1,000.00 1,000.00
- the aroma of the basic flavor composition (column A) is characterized by the addition of thioacetic acid (column B; 8 parts by weight of a 1% Solution in ethanol) significantly tart and fruity and therefore more typical the natural aroma of a grapefruit.
- Perfume composition guava A B C D Aldehyde C 14 70,00 70,00 allyl caproate 8.00 8.00 Cassis Bourgeons Abs. 30% Migliol 5.00 5.00 coumarin 20.00 20.00 dihydromyrcenol 30.00 30.00 dimethylbenzylcarbinyl butyrate 65,00 65,00 Ethyl maltol 5.00 5.00 Frambinon crist.
- the overall impression of the composition is more complex and can be described as softer / more voluminous.
- Mango flavor composition A B Sulphurol 0.05 0.05 phenylethyl 2.00 2.00 cis-3-Hexenol 3.00 3.00 cis-3-hexenyl acetate 3.00 3.00
- the aroma of the basic flavor composition A is obtained by adding Thioacetic acid (column B; 10 parts by weight of a 1% solution in triacetin) terpene, peel and tart fruity influenced.
- the aroma of the basic composition A is due to the addition of thioacetic acid (Column B; 3 parts by weight of a 1% solution in ethanol) more sulphurous, terpene-fruity and more tropical.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Description
- Die Mechanismen der Duft- bzw. Aromaentwicklung sind nicht bekannt.
- Eine quantitative Charakterisierung eines Duftes oder Aromas ist nicht möglich.
- Die Zusammenhänge zwischen der Duft- und/oder Aromaentwicklung einerseits und der chemischen Struktur des Riech- und/oder Aromastoffs andererseits sind nicht hinreichend erforscht.
- Häufig bewirken bereits geringfügige Änderungen am strukturellen Aufbau bekannter Riech- oder Aromastoffe starke Änderungen der olfaktorischen bzw. geschmacklichen Eigenschaften und beeinträchtigen die Verträglichkeit für den menschlichen Organismus.
Geschmackstoffkomposition Grapefruit: | A | B |
para-Cymol | 0,30 | 0,30 |
beta-Pinen | 0,40 | 0,40 |
Octanal | 0,50 | 0,50 |
Decanal | 0,70 | 0,70 |
Carveol | 0,90 | 0,90 |
Grapefruitsaftaromaöl 3-fach | 100,00 | 100,00 |
Orangenöl Terpene | 120,00 | 120,00 |
Ethanol | 777,20 | 769,20 |
Thioessigsäure 1 % in Ethanol | 8,00 | |
1.000,00 | 1.000,00 |
Duftstoffkomposition Guave: | A | B C D |
Aldehyd C 14 | 70,00 | 70,00 |
Allylcapronat | 8,00 | 8,00 |
Cassis Bourgeons Abs. 30 % Migliol | 5,00 | 5,00 |
Cumarin | 20,00 | 20,00 |
Dihydromyrcenol | 30,00 | 30,00 |
Dimethylbenzylcarbinylbutyrat | 65,00 | 65,00 |
Ethyl Maltol | 5,00 | 5,00 |
Frambinon crist. | 10,00 | 10,00 |
Guave 10875 N | 20,00 | 20,00 |
Heliotropin | 30,00 | 30,00 |
Hexenylacetat cis-3 | 10,00 | 10,00 |
Hexylbutyrat | 8,00 | 8,00 |
Hexylzimtaldehyd | 160,00 | 160,00 |
Hivertal | 10,00 | 10,00 |
Indol | 3,00 | 3,00 |
Iridon-beta | 65,00 | 65,00 |
Linalool | 130,00 | 130,00 |
Methyloctincarbonat | 1,00 | 1,00 |
Orangenöl Guinea | 150,00 | 150,00 |
Phenylacetaldehyd 50% in Dipropylenglykol | 10,00 | 10,00 |
Phenylethylalkohol | 100,00 | 100,00 |
Phenylethylisobutyrat | 40,00 | 40,00 |
Rosenoxyd-L | 5,00 | 5,00 |
Styrolacetat | 12,00 | 12,00 |
Zimtalkohol | 30,00 | 30,00 |
Thiocarbonsäure gem. Formel I 1% in DEP | 3,00 | |
997,00 | 1000,00 |
Geschmackstoffkomposition Mango: | A | B |
Sulphurol | 0,05 | 0,05 |
Phenylethylalkohol | 2,00 | 2,00 |
cis-3-Hexenol | 3,00 | 3,00 |
cis-3-Hexenylacetat | 3,00 | 3,00 |
Gamma-Decalacton | 10,00 | 10,00 |
Ethylbutyrat | 10,00 | 10,00 |
Myrcen | 15,00 | 15,00 |
2,5-Dimethyl-4-hydroxy-3(2H)furanon | 20,00 | 20,00 |
15 % in Propylenglycol | ||
Triacetin | 936,95 | 926,95 |
Thioessigsäure 1 % in Triacetin | 10,00 | |
1.000,00 | 1.000,00 |
Geschmackstoffkomposition Guave | A | B |
Maltol | 4,50 | 4,50 |
beta-Ionon | 0,20 | 0,20 |
cis-3-Hexenol | 0,50 | 0,50 |
Hexenylisovalerat | 1,00 | 1,00 |
Cinnamylacetat | 2,00 | 2,00 |
-Undecalacton | 2,00 | 2,00 |
Limonen | 4,00 | 4,00 |
Ethylacetat | 6,00 | 6,00 |
Propylenglykol | 979,80 | 976,80 |
Thioessigsäure 1 % in Ethanol | 3,00 | |
1.000,00 | 1.000,00 |
Claims (3)
- Riech- und/oder Aromastoffkomposition, dadurch gekennzeichnet, daß sie einen Gehalt an einer oder mehreren Thiocarbonsäuren der allgemeinen Formel I aufweist.
- Riech- und/oder Aromastoffkomposition nach Anspruch 2, dadurch gekennzeichnet, daß der Massengehalt an Thiocarbonsäuren der allgemeinen Formel unterhalb von 10-4 liegt.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19637781A DE19637781A1 (de) | 1996-09-17 | 1996-09-17 | Riech- und/oder Aromastoffe |
DE19637781 | 1996-09-17 |
Publications (3)
Publication Number | Publication Date |
---|---|
EP0829529A2 EP0829529A2 (de) | 1998-03-18 |
EP0829529A3 EP0829529A3 (de) | 2000-04-19 |
EP0829529B1 true EP0829529B1 (de) | 2002-05-08 |
Family
ID=7805830
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP97115444A Expired - Lifetime EP0829529B1 (de) | 1996-09-17 | 1997-09-06 | Riech- und/oder Aromastoffe |
Country Status (4)
Country | Link |
---|---|
US (1) | US6025005A (de) |
EP (1) | EP0829529B1 (de) |
DE (2) | DE19637781A1 (de) |
ES (1) | ES2173360T3 (de) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20030078186A1 (en) * | 2001-10-18 | 2003-04-24 | Christopher W. Denver | Method and composition for the prevention of the auto-oxidation of flavors and fragrances |
US20030147972A1 (en) * | 2002-02-05 | 2003-08-07 | Christopher W. Denver | Method and composition for diminishing loss of color in flavors and fragrances |
US7368143B2 (en) * | 2003-08-22 | 2008-05-06 | Cumberland Packing Corporation | Low-calorie low-fat butter-flavored topping compositions and methods of preparation |
US20080261471A1 (en) | 2004-10-22 | 2008-10-23 | Dow Global Technologies Inc. | Polyolefinic Materials for Plastic Composites |
CN101070509B (zh) * | 2006-05-10 | 2010-09-08 | 上海百润香精香料股份有限公司 | 番石榴香精 |
JP5016274B2 (ja) * | 2006-08-24 | 2012-09-05 | 花王株式会社 | 香料組成物 |
US20100258140A1 (en) * | 2009-04-13 | 2010-10-14 | Creed Sharon H | Portable bidet system |
CN103005700B (zh) * | 2012-12-19 | 2014-10-22 | 云南瑞升烟草技术(集团)有限公司 | 番石榴香精 |
EP2958441A1 (de) | 2013-02-21 | 2015-12-30 | Mars, Incorporated | Mangoaromazusammensetzungen |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE790912A (fr) * | 1971-11-04 | 1973-05-03 | Int Flavors & Fragrances Inc | Compositions et methodes d'aromatisation |
US3984573A (en) * | 1976-01-06 | 1976-10-05 | Givaudan Corporation | Foodstuffs containing 2-mercaptobenzoic acid and derivatives thereof |
US4886897A (en) * | 1988-11-18 | 1989-12-12 | International Flavors & Fragrances Inc. | S(4-hydroxy-1-isopropyl-4-methylhexyl) thioacetate |
US4883884A (en) * | 1988-11-18 | 1989-11-28 | International Flavors & Fragrances Inc. | Tetrahydro-5-isopropyl-2-methyl-2-thiophene acetonitrile, organoleptic uses thereof and process for preparing same |
US4983579A (en) * | 1988-11-18 | 1991-01-08 | International Flavors & Fragrances Inc. | Cyano-substituted sulfur containing compounds, compositions containing same, processes for preparing same and organoleptic uses thereof |
EP0369668A3 (de) * | 1988-11-18 | 1990-09-26 | INTERNATIONAL FLAVORS & FRAGRANCES INC. | Schwefel enthaltende, von Hydroxyl und Cyan substituierte Verbindungen, diese enthaltende Zusammensetzungen, Verfahren zu ihrer Herstellung und ihre Verwendung als Organoleptikum |
EP0786248B1 (de) * | 1996-01-25 | 2003-10-15 | Firmenich Sa | Verwendung von S,S'-Ethylidendiacetat als Duft- und Aromastoff |
-
1996
- 1996-09-17 DE DE19637781A patent/DE19637781A1/de not_active Withdrawn
-
1997
- 1997-09-06 DE DE59707207T patent/DE59707207D1/de not_active Expired - Lifetime
- 1997-09-06 ES ES97115444T patent/ES2173360T3/es not_active Expired - Lifetime
- 1997-09-06 EP EP97115444A patent/EP0829529B1/de not_active Expired - Lifetime
- 1997-09-17 US US08/932,742 patent/US6025005A/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
US6025005A (en) | 2000-02-15 |
DE59707207D1 (de) | 2002-06-13 |
EP0829529A2 (de) | 1998-03-18 |
EP0829529A3 (de) | 2000-04-19 |
DE19637781A1 (de) | 1998-03-19 |
ES2173360T3 (es) | 2002-10-16 |
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