JP2001519829A - 新規なフラン誘導体、それらの合成方法及び香味増強剤としてのそれらの使用 - Google Patents
新規なフラン誘導体、それらの合成方法及び香味増強剤としてのそれらの使用Info
- Publication number
- JP2001519829A JP2001519829A JP53214599A JP53214599A JP2001519829A JP 2001519829 A JP2001519829 A JP 2001519829A JP 53214599 A JP53214599 A JP 53214599A JP 53214599 A JP53214599 A JP 53214599A JP 2001519829 A JP2001519829 A JP 2001519829A
- Authority
- JP
- Japan
- Prior art keywords
- dimethyl
- hydroxy
- compound
- formula
- piperidylfuran
- 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.)
- Ceased
Links
- 235000019264 food flavour enhancer Nutrition 0.000 title claims description 5
- 239000004097 EU approved flavor enhancer Substances 0.000 title description 4
- 230000015572 biosynthetic process Effects 0.000 title description 4
- 238000003786 synthesis reaction Methods 0.000 title description 4
- 150000002240 furans Chemical class 0.000 title description 3
- 150000001875 compounds Chemical class 0.000 claims abstract description 25
- 125000004178 (C1-C4) alkyl group Chemical group 0.000 claims abstract description 8
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims abstract description 8
- 125000004435 hydrogen atom Chemical group [H]* 0.000 claims abstract description 5
- 125000000587 piperidin-1-yl group Chemical group [H]C1([H])N(*)C([H])([H])C([H])([H])C([H])([H])C1([H])[H] 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- NQRYJNQNLNOLGT-UHFFFAOYSA-N Piperidine Chemical compound C1CCNCC1 NQRYJNQNLNOLGT-UHFFFAOYSA-N 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 claims description 14
- CXKMUAYRBRWWNL-UHFFFAOYSA-N 3-(furan-2-yl)-2,5-dimethylpiperidin-4-ol Chemical compound OC1C(C)CNC(C)C1C1=CC=CO1 CXKMUAYRBRWWNL-UHFFFAOYSA-N 0.000 claims description 12
- 235000013355 food flavoring agent Nutrition 0.000 claims description 10
- INAXVXBDKKUCGI-UHFFFAOYSA-N 4-hydroxy-2,5-dimethylfuran-3-one Chemical compound CC1OC(C)=C(O)C1=O INAXVXBDKKUCGI-UHFFFAOYSA-N 0.000 claims description 7
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims description 6
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims description 6
- PNNNRSAQSRJVSB-BXKVDMCESA-N aldehydo-L-rhamnose Chemical compound C[C@H](O)[C@H](O)[C@@H](O)[C@@H](O)C=O PNNNRSAQSRJVSB-BXKVDMCESA-N 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims 1
- LMBFAGIMSUYTBN-MPZNNTNKSA-N teixobactin Chemical compound C([C@H](C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](CO)C(=O)N[C@H](CCC(N)=O)C(=O)N[C@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](CO)C(=O)N[C@H]1C(N[C@@H](C)C(=O)N[C@@H](C[C@@H]2NC(=N)NC2)C(=O)N[C@H](C(=O)O[C@H]1C)[C@@H](C)CC)=O)NC)C1=CC=CC=C1 LMBFAGIMSUYTBN-MPZNNTNKSA-N 0.000 claims 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000008346 aqueous phase Substances 0.000 description 3
- 235000013736 caramel Nutrition 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- -1 4-hydroxy-rhamnose Chemical compound 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 239000012429 reaction media Substances 0.000 description 2
- 239000011541 reaction mixture Substances 0.000 description 2
- 230000002194 synthesizing effect Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- HVNICCSXGONRCB-UHFFFAOYSA-N 2,2-dimethylfuran-3-one Chemical compound CC1(C)OC=CC1=O HVNICCSXGONRCB-UHFFFAOYSA-N 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 239000005456 alcohol based solvent Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D307/00—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom
- C07D307/02—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom not condensed with other rings
- C07D307/34—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom not condensed with other rings having two or three double bonds between ring members or between ring members and non-ring members
- C07D307/56—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom not condensed with other rings having two or three double bonds between ring members or between ring members and non-ring members 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
- C07D307/66—Nitrogen atoms
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Seasonings (AREA)
- Furan Compounds (AREA)
- Low-Molecular Organic Synthesis Reactions Using Catalysts (AREA)
Abstract
Description
Claims (1)
- 【特許請求の範囲】 1.下式I: (式中、Aは、置換されていないか、又は(C1〜C4)アルキル基及びヒドロキ シル基から選択される1つ以上の基によって置換されているピペリジン−1−イ ル基であり;R1及びR2は、同じか又は異なっていて、水素原子、(C1〜C4) アルキル基及びヒドロキシル基から選択される)で表される化合物、ならびにそ れらの食用可能な塩。 2.該化合物が、4−ヒドロキシ−2,5−ジメチル−3−ピペリジルフラン であることを特徴とする請求項1記載の化合物。 3.請求項1及び2のいずれかにしたがって式Iの化合物を調製する方法であ って、該方法が、式AH(式中、Aは請求項1で規定したものである)で表され るピペリジンを、下式II: (式中、R1及びR2は、同じか又は異なっていて、水素原子、(C1〜C4)アル キル基及びヒドロキシル基から選択される)で表される化合物と反応させて、既 に規定した式Iの化合物を得る工程を含む前記方法。 4.式IIの該化合物が4−ヒドロキシ−2,5−ジメチル−3(2H)フラ ノンであり、式Iの該化合物が4−ヒドロキシ−2,5−ジメチル−3−ピペリ ジルフランであることを特徴とする請求項3記載の方法。 5.L−ラムノースをピペリジンと反応させて、4−ヒドロキシ−2,5−ジ メチル−3(2H)フラノン及び4−ヒドロキシ−2,5−ジメチル−3−ピペ リジルフランを生成させる請求項3及び4のいずれかに記載の方法。 6.香味増強剤としての、請求項1及び2のいずれかに記載の化合物の使用。 7.請求項1及び2のいずれかに記載の該化合物を、少なくとも1種類の香味 剤と組合せる請求項6記載の使用。 8.該香味剤が、4−ヒドロキシ−2,5−ジメチル−3(2H)フラノンで ある請求項7記載の使用。 9.溶媒中において少なくとも1種類の香味剤と組合せる、請求項1及び2の いずれかに記載の化合物を含む組成物。 10.請求項1及び2のいずれかに記載の該化合物が、該香味剤に比べて、1 〜10%の割合で存在する請求項9記載の組成物。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9716026A FR2772376B1 (fr) | 1997-12-17 | 1997-12-17 | Nouveaux derives du furane, leurs procedes de synthese et leur utilisation comme exhausteur d'aromes |
FR97/16026 | 1997-12-17 | ||
PCT/FR1998/002772 WO1999031080A1 (fr) | 1997-12-17 | 1998-12-17 | Nouveaux derives du furane, leurs procedes de synthese et leur utilisation comme exhausteur d'aromes |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2001519829A true JP2001519829A (ja) | 2001-10-23 |
JP2001519829A5 JP2001519829A5 (ja) | 2006-04-13 |
Family
ID=9514741
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP53214599A Ceased JP2001519829A (ja) | 1997-12-17 | 1998-12-17 | 新規なフラン誘導体、それらの合成方法及び香味増強剤としてのそれらの使用 |
Country Status (5)
Country | Link |
---|---|
US (1) | US6143768A (ja) |
EP (1) | EP0961773A1 (ja) |
JP (1) | JP2001519829A (ja) |
FR (1) | FR2772376B1 (ja) |
WO (1) | WO1999031080A1 (ja) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2936308A (en) * | 1955-06-02 | 1960-05-10 | John E Hodge | Novel reductones and methods of making them |
JPH035471A (ja) * | 1989-05-18 | 1991-01-11 | Quest Internatl Bv | 5―メチル―又は2,5―ジメチル―4―ヒドロキシ―2,3―ジヒドロフラン―3―オンを製造する方法、及び前記ヒドロキシフラノンを含有する風味料及び食品 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0784936A1 (en) * | 1996-01-17 | 1997-07-23 | Unilever Plc | Process for the preparation of a savoury flavour |
-
1997
- 1997-12-17 FR FR9716026A patent/FR2772376B1/fr not_active Expired - Fee Related
-
1998
- 1998-12-17 EP EP98962500A patent/EP0961773A1/fr not_active Withdrawn
- 1998-12-17 WO PCT/FR1998/002772 patent/WO1999031080A1/fr not_active Application Discontinuation
- 1998-12-17 JP JP53214599A patent/JP2001519829A/ja not_active Ceased
- 1998-12-17 US US09/367,486 patent/US6143768A/en not_active Expired - Fee Related
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2936308A (en) * | 1955-06-02 | 1960-05-10 | John E Hodge | Novel reductones and methods of making them |
JPH035471A (ja) * | 1989-05-18 | 1991-01-11 | Quest Internatl Bv | 5―メチル―又は2,5―ジメチル―4―ヒドロキシ―2,3―ジヒドロフラン―3―オンを製造する方法、及び前記ヒドロキシフラノンを含有する風味料及び食品 |
Also Published As
Publication number | Publication date |
---|---|
WO1999031080A1 (fr) | 1999-06-24 |
US6143768A (en) | 2000-11-07 |
EP0961773A1 (fr) | 1999-12-08 |
FR2772376A1 (fr) | 1999-06-18 |
FR2772376B1 (fr) | 2000-03-10 |
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