PINEAPPLE KETONE L'ALKOXYALKYL DERIVATIVES

Abstract: A compound of the general formula; wherein R₁ and R₂ independently are -H, -CH₃, or -CH₂CH₃; and R₃ and R₄ are independently alkyl or alkenyl of from 1 to 10 carbons, or aryl of from 6 to 10 carbons or R₄ = hydrogen.

Description: This invention relates to derivatives of pineapple ketone having a flavor similar to that of pineapple ketone and reduced reactivity. Pineapple ketone is the common name for the chemical 2,5dimethyl-4-hydroxy-3(2H)-furanone, and its derivatives in which the alkyl groups are substituted, such as for instance, 2-ethyl-5-methyl-4-hydroxy-3(2H)-furanoneJ sometimes called thomo-pineapple ketone", or its derivatives in which one of the alkyl groups is substituted by hydrogen, sometimes called a des-pineapple ketone". Pineapple ketone is found in pineapples, strawberries, raspberries) meats, and other foods. It has been found in cooked, roasted and fermented foods including coffee, roasted filbert, roasted almond and soy sauce. Pineapple ketone is known to be formed by the non-enzymatic browning process that occurs during roasting and baking. Because of its cotton-candyr caramelized-sugar flavor, pineapple ketone is used extensively to compound synthetic flavors. However, it reacts readily with amines, aldehydes and oxygen. -Hirvi,- et al., (Lebensm.-Wiss. u.-Technol., 13, 324 (1980)) have indicated how sensitive pineapple ketone is to oxidation-. At pH 4, it has a half-life of 120 days, while at pH*-7-, it has a half-life of 12 days. Oxidation in dry consumables during shelf life, for instance, reduces the pineapple ketone content and the effectiveness of the flavor to three months or less. In perfumes, the instablity of pineapple ketone causes changes in the fragrance profile and discoloration. One common use of pineapple ketone is in chewing-gum. In this use, however, its water solubility causes it to awash 0.1 quickly in saliva during the chewing process, resulting rapid loss of flavor. One solution to the problem of flavor-loss in chewing t ^, disclosed in European Patent Application 853046746, uses carbonate derived from pineapple ketone. The pineapple ke ne carbonates are formed by reacting pineapple ketone with ethyl chloroformate or other alkyl chloroformates in triethylamine. The chemical reactivity of the resulting com- Founds is reduced compared with pineapple ketone, while the or of the derivatives remains very similar to the flavor pineapple ketone, although it is less intense. The re ced chemical reactivity of these derivatives, particularly heir increased resistance to oxidation, allow their use in p jications where the shelf life of pineapple ketone is in equate or it is too reactive, as in dry foods, tobacco, and perfumes. Furthermore, the carbonate derivatives are not as water soluble as pineapple ketone, which allows these derivatives to be preferentially dissolved by a chewing-gum base, inhibiting ore transfer to saliva of the pineapple ketone-like flavor of the derivatives while in the mouth, and prolonging the taste. However, the pineapple ketone carbonate derivatives do -st hydrolize readily- to pineapple ketone in saliva and their less intense flavor is a disadvantage. According to the invention, a derivative of pineapple ne stone having a similar flavor but reduced reactivity is a - :lkoxyalkyl ether having the general formula, EMI2.1 - nr-in R1 and R2 independently are -H, -CH3, or -CH2CH3; 7 is alkyl of from 1 to 10 carbons, alkenyl of from 1 to 10 arsons, or aryl of from 6 to 10 carbons; and R4 is hydrogen, alkyl of from 1 to 10 carbons, alkenyl of from 1 to 10 carbons aryl of from 6 to 10 carbons. While the derivative of the invention has the advantages of the pineapple ketone carbonate derivatives, its slow-release from the chewing-gum base is accompanied by hydrolysis to the parent pineapple ketone in the slightly acid pH of saliva (about 6.2) thus producing the normally, intense flavor-of the parent compound. In particular, the pineapple ketone l'-alkoxyalkyl ether according to the invention tastes like pineapple ketone, avoids wwash-outt by being preferentially soluble in chewinggum base, and is less chemically reactive than pineapple ketone. It can be used in perfumes, and its resistance to oxidation in dry consumables preserves its flavor for a shelf life of up to 2 years. The increased oxidative stability of the compounds according to the invention as compared to pineapple ketone is shown in Comparative Example 3. Also according to the invention, a process for making a pineapple ketone l'-alkoxyalkyl ether according to the invention comprises reacting pineapple ketone with ethyl vinyl ether or other l-alkoxy-l-alkenes with an acid catalyst in trace amounts. Examples of the preferred extended flavor compounds of the invention are: EMI3.1 EMI4.1 EMI5.1 EMI6.1 Example 1 Preparation of 2,5-Dimethyl-4-( (1'-ethoxy)ethoxyj- 3(2H)-furanone To a heterogeneous solution of 2,5-dimethyl-4-hydroxy-3 (2H)-furanone (133.0 g, 1.0 mole) and ethyl vinyl ether (144.or 2.0 moles) at 100C, under N2, is added dropwise, concentrated hydrochloric acid (l.0g). The temperature rises to 110C and the solution becomes homogeneous. It is stirred for 1.5 hours, and then the coolant is removed. Stirring is continued at room temperature for an additional six hours, after which the reaction is quenched by the addition of solid sodium bicarbonate (lOg, 0.12 mole). The reaction mixture is washed with 100 ml water and a second time with 100 ml of 5% NaHCO3. The product is dried over Na2SO4 and distilled to give a 78.9% yield (161.8g) of 2,5-dimethyl-4-[(1'-ethoxy)ethoxyl-3(2H)-fu- ranone, b.p. 910C (0.05 torr), IR (neat,- filml 1200, 1625, 1700, 2930, 2978 cm 1; 1H NMR (CDCl3) 1.20 (t,J= 8Rz,3), 1.32 (d, J = 5Hz,3), 1.42 (d, J = lHz,3), 2.2 (S,3), 3.72 (m,2), 4.48 (q, J = 7Hz,l), 5.32 (q, J = 5Hz, 1). Example 2 Preparation of 2,5-Dimethyl-4-[ (l'-butoxy)ethoxyi- 3(2H)-furanone 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (13.3g, 0.1 mole) and butyl vinyl ether (20.0g, 0.2 mole) are reacted as in Example 1 to give a 37.8% yield (8.83g) of 2,5-dimethyl-4-[(1'- butoxy)ethoxyl-3(2H)-furanone, b.p. 68.80C (0.75 torr) IR (neat, film) 1200, 1625, 1700, 2865, 2930, 2958, 2978 cm 1 1H NMR (CDC13) 0.95 (m,3), 1.35 (d, J = 5Hz,3), 1.38 (d, J - 8Hz, 3), 2.18 (S,3),-3.70 (m,2), 4.48 (q, J = 7Hz,1) 5.31(q, J = 5HZ,1). Comparative Example 3 Oxidative Stability of Pineapple Ketone and the Product of Example 1 The comparative stability of pineapple ketone and the 1'ethoxyethyl pineapple ketone derivative product of Example 1 are shown below. The disappearance of both compounds is measured by gas chromatography using a six foot long, one-eighth inch diameter column having 15 percent by weight polyethylene glycol with an average molecular weight of 20,000 (Carbowax20M, Trademark) on particles of 80 by 100 mesh diatomaceous earth (Chromasorb W, Trademark) and using helium feed at 28 cc. per minute while heating from 1000 to 2100C. at 8 per minute. Ten percent solutions of each compound in toluene are stirred at equal rates in the presence of air at ambient temperatures. 2,5-Dimethyl-4[(1'-ethoxy)ethoxy]- Pineapple Ketone 3(2H)-furanone Time (Hours) % Remaining Time (Hours) 8 Remaining 0 100 0 100 15 24 17 95 41 18 41 ' 93 115 6 116 44 138 4 137 38 Example 4 Bubble Gum A typical bubble gum base is made with the following ingredients: Bubble Base T, Acid Balance (a gum base) (L. A. Dreyfus Co., South Plainfield, NJ) 135.00 parts Corn Syrup, 430 baume 161.25 parts Powdered sugar, confectioners 10X 450.00 parts Citric acid 3.75 parts Glycerine 3.75 parts All of these ingredients are mixed in a gum blender with a jacketed sidewall. Gum A is formed by mixing 7.50 parts strawberry flavor 500389-U (Hercules, PFW Division, Middletown, NY) with the above parts of bubble gum base. Gum B is formed by mixing 7.30 parts strawberry flavor 500389-U, plus 0.20 parts of 2,5-dimethyl-4-t(l'-ethoxy)ethoxy]-3(2R)-fura- none with parts of bubble gum base. The gums are cut into 5.0 gram pieces and evaluated by panelists. Both gums A and B have a long-lived strawberry flavor, with gum B having a higher overall rating for flavor prolongation after 10 minutes, as well as, having a higher and more sustained flavor intensity peak during the middle of the chew. Gum B is judged to have best retained the strawberry character throughout the chew.

Claims: EMI9.1 1. A pineapple ketone derivative having the general formula, EMI9.2 wherein R1 and R2 independently are -H, -CH3, or -CH2CH3; and R3 is alkyl of from 1 to 10 carbons, alkenyl.of from 1 to 10 carbons, or aryl of from 6 to 10 carbons; and R4 is hydrogen, alkyl of from 1 to 10 carbons, alkenyl of from 1 to 10 carbons or aryl of from 6 to 10 carbons. 2. The compound of claim 1 having the formulas 2 EMI9.3 3. The compound of claim 1 having the formulas: EMI9.4 EMI10.1 4. The compound of claim I having the formulas: EMI10.2 5. The compound of claim 1 having the formulas: EMI11.1 6. The compound of claim 1 having the formulas: EMI11.2 EMI12.1 7. The compound of claim 1 having the formula: EMI12.2 8. The compound of claim 1 having the formulas: EMI12.3 EMI13.1 9. A process for making a pineapple ketone l'-alkoxyalkyl ether as claimed in any of Claims 1 to 8, characterized in that it comprises reacting pineapple ketone with ethyl vinyl ether or other l-alkoxy-l-alkenes with a trace amount of an acid catalyst.

Inventors: BYRNE, BRIAN, LAWTON, LOUISE MARIE LAFLEUR
Applicants: HERCULES INCORPORATED
Application year: 1986
Main classification: C07D307
IPC codes: C07D307, A61K8, C11B9, A61Q13, A24B3, A23G4, A23L1