Abstract:
Novel thiazolidines, a process for their manufacture, and odorant and/or flavorant compositions containing the novel compounds are disclosed.

Description:
This is a division of application Ser. No. 374,714 filed June 28, 1973, now U.S. Pat. No. 3,944,561. 
    
    
     FIELD OF THE INVENTION 
     This invention relates to the fields of odorants and/or fragrances. 
     SUMMARY OF THE INVENTION 
     The present invention relates to thiazolidines as odorant and/or flavoring substances. More particularly, the invention is concerned with odorant and/or flavoring compositions containing thiazolidines and with a method of imparting an odor and/or flavor to products using thiazolidines. The invention is also concerned with certain thiazolidines per se and a process for the manufacture thereof. 
     DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     The odorant and/or flavoring compositions provided by the present invention contain as an essential odor- and/or flavor-imparting ingredient a thiazolidine of the general formula ##STR1## wherein R 1  represents a hydrogen atom and 
     R 2  represents an aliphatic C 2   -10  hydrocarbon group (other than a C 3   -6  isoalkyl group), an aliphatic C 1   -10  hydrocarbon group substituted by a group X, or a group R 3  ; 
     R 3  represents an araliphatic C 7   -10  hydrocarbon group, a 5- or 6- membered monocyclic, carbocyclic or heterocyclic aromatic group, a dioxolane group which may be sutstituted or a group --COOR 4 , 
     X represents an oxo group which may be ketalised or a group --COOR 4 , --SR 5  or --OR 5  ; 
     R 4  represents a C 1   -6  alkyl group and 
     R 5  represents a hydrogen atom or a C 1   -6  alkyl or C 1   -6  acyl group or 
     R 1  and R 2  each independently represents an aliphatic C 1   -10  hydrocarbon group, which may be substituted by a group X, or a group R 3  or 
     R 1  and R 2  together represent a --(CH 2 ) 4   -7  group. 
     Aliphatic C 2   -10  hydrocarbon groups can be straight-chain or branched-chain, unsaturated, preferably mono-olefinically unsaturated, or saturated groups. C 3   -6  isoalkyl groups are the isopropyl, isobutyl, isopentyl and isohexyl groups. Examples of araliphatic C 7   -10  hydrocarbon groups are the benzyl and phenethyl groups. Examples of 5- or 6-membered monocyclic, carbocyclic or heterocyclic aromatic groups are the phenyl, furyl, pyrrolyl, thienyl, imidazolyl, thiazolyl, pyridyl and pyrazyl groups. An example of a dioxolane group which may be substituted is the 2,2-dimethyl-4-dioxolanyl group. A C 1   -6  acyl group is preferably derived from an aliphatic monocarboxylic acid such as formic acid, acetic acid or propionic acid. Examples of ketalised oxo groups are the dimethoxy, diethoxy, methylenedioxy, ethylenedioxy and phenylenedioxy groups. 
     Examples of thiazolidines of formula I in which R 1  represents a hydrogen atom are 2-ethyl-, 2-propyl-, 2-butyl-, 2-secbutyl-, 2-pentyl-, 2-hexyl-, 2-heptyl-, 2-(2-methylthioethyl)-, 2-ethoxycarbonyl-, 2-hydroxymethyl-, 2-phenyl-, 2-benzyl-, 2-(2-furyl)- and 2-(2-pyrrolyl)-thiazolidine. Examples of thiazolidines of formula I in which R 1  and R 2  each independently represent an aliphatic C 1   -10  hydrocarbon group, which may be substituted by a group X, or a group R 3  or in which R 1  and R 2  together represent a --(CH 2 ) 4   -7  group are 2-methyl-2-(4-methyl-3-penten-1-yl)-, 2-acetyl-2-methyl-, 2-methyl-2-isopropyl-, 2-(1-hydroxyethyl)-2-methyl-, 2-hydroxymethyl-2-methyl-, 2-ethoxycarbonyl-2-methyl-, 2,2-dimethyl-, 2,2-dipropyl-, 2-ethyl-2-methyl-, 2-hexyl-2-methyl-, 2,2-tetramethylene- and 2,2-pentamethylene-thiazolidine. 
     A group of novel thiazolidines which are subgeneric to the compounds of formula I referred to earlier, and which also form part of this invention, can be generically formulated thus: ##STR2## wherein R 6  represents a hydrogen atom or the methyl, ethyl, ethoxycarbonyl, ethoxycarbonylmethyl or acetoxymethyl group and 
     R 7  represents the butyl, secbutyl, pentyl, decyl, 4-methyl-3-pentenyl, dimethoxymethyl, 2-methylthioethyl, 2-furyl, 2-(5-methylfuryl), 2-thienyl, 2-(5-methylthienyl), 2-pyrrolyl, 2-(N-methylpyrrolyl), pyridyl or 4-(2,2-dimethyldioxolanyl) group when R 6  represents a hydrogen atom; or represents the isopropyl, isobutyl, 4-methyl-3-pentenyl, 1-hydroxyethyl, acetyl, propionyl, acetoxymethyl, 2-(1-acetoxyethyl), 3-hydroxypropyl or 2,2-dimethoxyethyl group when R 6  represents the methyl group; or represents the butyl or acetyl group when R 6  represents the ethyl group; or represents the ethoxycarbonyl or 1-ethoxycarbonyl-ethyl group when R 6  represents the ethoxycarbonyl group; or represents the ethoxycarbonyl-methyl group when R 6  represents the ethoxycarbonylmethyl group; or represents the acetoxymethyl group when R 6  represents the acetoxymethyl group. 
     The thiazolidines of formula I or formula II can be manufactured according to known procedures; for example, by condensing cysteamine with a keto compound of the formula R 1  --CO--R 2  or R 6  --CO--R 7 . The condensation can be carried out in the presence of, or in the absence of, a solvent. Suitable solvents include water, alcohols such as methanol, ethanol etc, ethers such as diethyl ether, dioxan, tetrahydrofuran etc, hydrocarbons such as benzene, toluene etc, halogenated hydrocarbons such as methylene chloride, chloroform etc, amides such as dimethylformamide etc. Preferred solvents are methanol and ethanol (method A hereinafter) or benzene (method B hereinafter), the condensation proceeding particularly well in the latter case with azeotropic removal of the water which is formed. The molar proportion of cysteamine to keto compound conveniently amounts to 1:1, although one or both condensation components can be employed in excess. Cysteamine can be used as such or in the form of an ammonium salt with an organic or inorganic acid. In the latter case, cysteamine can be liberated in situ by means of a base. It can also be generated in situ from suitable precursors (e.g. from ethyleneimine with hydrogen sulphide). 
     The keto component can be used as such or in protected form (e.g. as the acetal or ketal), in the latter case the condensation conditions being chosen so that the free keto compound is formed in situ. The condensation is conveniently carried out at a temperature between 0° C and 150° C, preferably between room temperature and the boiling temperature of the solvent used. The duration of the condensation amounts to between about 5 minutes and 24 hours depending on the temperature and reactivity of the keto compound used. The condensation is advantageously carried out in an inert gas atmosphere (e.g. nitrogen or argon). 
     The isolation of the condensation product can be carried out according to known methods; for example, by concentrating the solution, taking up the residue in an organic extraction agent, washing and drying the organic phase and distillation or by filtering the concentrated solution through aluminium oxide and subsequent distillation. 
     The thiazolidines of formula I are distinguished by particular fragrance and flavour qualities, different notes in the foreground appearing according to the nature of the substituents in the 2-position. The aroma spectrum of the thiazolidines of formula I can extend from ester like-fruit like, green, mushroom- and vegetable-like (bean, asparagus, onion, radish), through nutty, butter-like, fatty, caramellous to smoky, spicy, meaty or fish like. 
     The thiazolidines of formula I can accordingly be used for the aromatization of foodstuffs such as soups, vegetables, sauces etc. The pronounced flavour qualities of the thiazolidines enable them to be used in finished products in small concentrations (e.g. in the range of 0.01-10 ppm, preferably 0.1-1 ppm). 
     The thiazolidines of formula I can be mixed with usual carrier materials and/or diluents, if desired with other flavour-imparting ingredients and if necessary with emulsifiers, to form aromatizing agents which confer to foodstuffs, for example, a spicy or a vegetable flavour or which intensify such a flavour. The thiazolidines of formula I can, however, also be added alone to the products to be aromatized. In this case, particular attention must be paid, when carrying out the addition, to providing a homogeneous distribution of the thiazolidine in the product to be aromatized. Where the thiazolidines are used as components for the manufacture of artificial aromas, these aromas can be formulated, for example, as liquids, pastes or powders. The products can, for example, be spray-dried, vacuum-dried or lyophilized. The formulation of such artificial aromas as well as the aromatiziation of foodstuffs can be carried out in a manner which is known per se [see J. Merory; Food flavourings, composition, manufacture and use; Avi Publ. Co. Inc. Westport (1968)]. 
    
    
     The following Examples illustrate the manner in which the thiazolidines aforesaid can be prepared: 
     Method A: 
     EXAMPLE 1 
     37.0 g (0.2 mol) of 6-methyl-hepten-(5)-one-(2) were dissolved in 50 ml of ethanol and treated under an inert gas atmosphere with a solution of 15.43 g (0.2 mol) of cysteamine in 500 ml of ethanol. The mixture was heated for 2 hours under reflux to 100° C. The solution was then concentrated on a rotary evaporator and the residue subjected to a fractional distillation (Widmer column) under a high vacuum. There were obtained 27.38 g (yield 74% of theory) of 2-methyl-2-(4-methyl-3-penten-1-yl)-thiazolidine of boiling point 74°-76° C; n D   20  = 1.5150. IR: ν max  = 1445, 1378, 790 cm -   1 . Odour: green, sulphurous; flavour: green, aldehyde-like. 
     EXAMPLE 2 
     4.3 g (0.05 mol) of diacetyl were added under an argon atmosphere to a solution of 3.85 g (0.05 mol) of cysteamine in 40 ml of methanol, whereby a warming of the mixture was observed. Thereafter, the mixture was heated to boiling under an argon atmosphere for 30 minutes. The solvent was removed on a rotary evaporator and the gas-chromatographically uniform crude product was subjected to short-path distillation in a bulb tube. There were thereby obtained 6 g (yield 83% of theory) of gas-chromatographically uniform 2-acetyl-2-methyl-thiazolidine of boiling point  0 .03 65° C; n D   20  = 1.5217.  IR: ν max  = 1710, 1430, 1360, 1155, 1075, 855, 790 cm -   1 . Odour: buttery, caramellous note, nutty, reminiscent of biscuit; flavour; diacetyl-like in the direction of caramel-butter, faintly nutty. 
     Method B: 
     EXAMPLE 3 
     15.43 g (0.2 mol) of cysteamine and 29.0 g (0.2 mol) of isopropyl methyl ketone were treated with 200 ml of benzene and boiled under an inert gas atmosphere for 14 hours on a water-separator. The solution was concentrated on a rotary evaporator and filtered over 25 g of neutral aluminium oxide (activity I). The aluminium oxide was then flushed with ether. The filtrate was again concentrated and subsequently distilled under a high vacuum through a Widmer column. 22.51 g (yield 77% of theory) of 2-isopropyl-2-methyl-thiazolidine (n D   20  = 1.5085) passed over in a boiling range of 40°-42° C and at a pressure of 0.009 mm Hg. IR: ν max  = 1440, 1370, 790 cm -   1 . Odour: camphorous, woody; flavour: greenish. 
     EXAMPLE 4 
     In an analogous manner to that described in the previous Examples, the thiazolidines listed in the following Table can be manufactured: 
     
                                           Table__________________________________________________________________________Thiazolidine       B.p./mm Hg                       n.sub.D.sup.20                            Yield IR (cm.sup.-.sup.1)                                           Olfactory__________________________________________________________________________                                           interpretation2-(1-Hydroxyethyl)-2-           58°-62° C/0.05                       --   67%  1450, 1370,                                         Odour: burnt,methyl-thiazolidine           M.p. 35°-40° C                                 1105, 805                                         caramellous.                                         Flavour: buttery-fatty,                                         faint burnt note.2-Acetyl-2-ethyl-           62°-64° C/0.04                       1.515                            41%  1715, 1435,                                         Odour: burnt, meaty.thiazolidine/2-methyl-2-              1378, 850propionyl-thiazolidine                        Flavour: nutty, meaty.2-Ethyl-2-butyl-           45°-48° C/0.04                       1.5009                            34%  1455, 1378,                                         Odour: pyrazine-like,thiazolidine                          830     milk-like, caramellous.                                         Flavour: weakly minty,                                         (spearmint) weakly nutty.2-Isobutyl-2-methyl-           50°-53° C/0.009                       1.5010                            58%  1465, 1375,                                         Odour: green, flowery,thiazolidine                          770     sweetish.                                         Flavour: greenish,                                         ester-like, fruity.2-Secbutyl-thiazolidine           60° C/0.04                       1.5059                            75%  1460, 1380,                                         Odour: green, fruity,                                 1190, 830                                         pyridine-like.                                         Flavour: weakly roasted,                                         somewhat nut-like.2-(2-methylthioethyl)-           85°  C/0.04                       1.5645                            69%  1440, 930,                                         Odour: potato-like,thiazolidine                          830     slightly roasted.                                         Flavour: potato-like,                                         slightly fatty.2-Butyl-thiazolidine           60° C/0.08                       1.5031                            63%  1455, 1185,                                         Odour: green-penetrating,                                 825, 790                                         bean-like, somewhat                                         sulphurous note.                                         Flavour: greenish,                                         earthy, towards green                                         tomatoes, raw potatoes.2-Pentyl-thiazolidine           60° C/0.08                       1.5002                            83%  1455, 1190,                                         Odour: greenish, spicy-                                 855, 810                                         earthy, vegetable-like                                         towards                                         beans, asparagus, tomato).                                         Flavour: strongly green,                                         somewhat fatty, cucumber-                                         like, towards asparagus                                         or tomato.2-(2-Furyl)-thiazolidine           M.p.        --   84%  1450, 1160,                                         Odour: smoky, spicy,           51.5°-58.5° C                                 1115, 930,                                         meaty, salami-like.                                 840, 815                                         Flavour: mushroom-like,                                         earthy.2-(2-Pyrrolyl)- M.p. 110°-111° C                       --   72%  1455, 1440,                                         Flavour: weakly flowery,thiazolidine                          1190, 1100,                                         somewhat nut-like and                                 1030, 915,                                         coffee-like.                                 885, 8252-Hydroxymethyl-2-methyl-           M.p. 38°-45° C                       --   55%  1455, 1375,                                         Odour: meaty, bread-thiazolidine                          1075, 805                                         like, hazel-nut like.                                         Flavour: nutty, meaty.2-Ethoxycarbonyl-2-methyl-           93°-96° C/0.04                       1.4985                            67%  1730, 1440,                                         Odour: spicy, greenish-thiazolidine                          1180, 835                                         fruity.                                         Flavour: fruity,                                         caramellous, sweetish,                                         woody.2-Ethoxycarbonyl-           M.p. 27°-29° C                       --   90%  1740, 1450,                                         Odour: fruity, smoky,thiazolidine                          1295, 820                                         pyrazine-like.                                         Flavour: weakly fruity,                                         woody trace, somewhat                                         smoky.2-Hydroxymethyl-           105° C/0.04                       --   37%  1462, 1380,                                         Odour: green, woody,thiazolidine    M.p. 47°-48° C                                 1065, 950                                         roasted, spicy.                                         Flavour: greenish,                                         somewhat bitter.2,2-Tetramethylene-           48°-50° C/0.04                       1.5409                            57%  1440, 1325,                                         Odour: greenish, fishy,thiazolidine                          810     meaty.                                         Flavour: roasted,                                         fishy, meaty.2,2-Pentamethylene-           57°-60° C/0.04                       --   76%  1445, 882,                                         Odour: pyrazine-like,thiazolidine    M.p. 29°-31° C                                 798     smoky, nutty.                                         Flavour: earthy, nutty,                                         broth-like.2-Methyl-2-propyl-           35°-36° C/0.04                       1.5040                            67%  1460, 1375,                                         Odour: woody, fruity,thiazolidine                          790     nutty-fatty.                                         Flavour: onion-like,                                         fruity.2-Methyl-2-pentyl-           74°-75° C/0.04                       1.4979                            60%  1460, 1375,                                         Odour: green, flowery,thiazolidine                          790     sweet.                                         Flavour: flowery, sweet,                                         greenish.2-Hexyl-2-methyl-           79°-81° C/0.04                       1.4955                            60%  1460, 1375,                                         Odour: cocoa-like, fatty,thiazolidine                          800     fruity.                                         Flavour: fatty-waxy,                                         cocoa-like trace.2,2-Dipropyl-thiazolidine           60° -62° C/0.04                       1.4991                            29%  1460, 1380,                                         Odour: pyrazine-like,                                 795     ester-like, green, slight                                         caramel note.                                         Flavour: greenish                                         sulphurous.2-Butyl-2-methyl-           43°-45° C/0.04                       1.5021                            37%  1460, 1375,                                         Odour: ester-like, milk-thiazolidine                          805, 785                                         like, green, slightly                                         burnt                                         Flavour: caramellous,                                         nutty.2-Heptyl-thiazolidine           79°-81° C/0.04                       1.4959                            72%  1460, 1380,                                         Odour: ester-like,                                 840, 805                                         green, bean-pod like,                                         ivy, slightly flowery.                                         Flavour: aldehydic-fatty,                                         greenish-flowery.2-Octyl-thiazolidine           98°-99° C/0.04                       1.4938                            71%  1460, 1380,                                         Odour: pyrazine-like,                                 810     meaty, roasted.                                         Flavour: strong                                         aldehydic-fatty, metallic.2,2-Diethyl-thiazolidine           37° C/0.01                       1.5086                            75%  1460, 1375,                                         Odour: meaty, fishy,                                 835     sardine-like, slightly                                         fatty.                                         Flavour: solvent-like                                         (acetone).2-Benzyl-thiazolidine           80° C/0.06                       --   38%  1605, 1500,                                         Odour: greenish,           M.p.                  1460, 1190,                                         flowery, slightly           33.5°-34.5° C                                 1120, 805,                                         phenylacetaldehyde-like.                                 760, 705                                         Flavour: sweet, flowery                                         such as phenyl-                                         acetaldehyde.2,2-Dimethyl-thiazolidine           80° C/8                       1.5085                            84%  1440, 1360,                                         Odour: meat-, pyridine-                                 1115, 1060,                                         like, roasted,                                 790     somewhat fatty.                                         Flavour: pyrazine-like,                                         somewhat meaty, slightly                                         roasted, slightly                                         -     bread-like.2-Propyl-thiazolidine           55° C/0.3                       1.5081                            72%  1460, 1190,                                         Odour: pungent,                                 920, 810                                         pyridine-like, harsh                                         radish-like, slightly                                         metallic.                                         Flavour: pungent                                         green, slightly                                         caramellous                                         note, towards bread.2-Phenyl thiazolidine           M.p. 109°-110° C                       --   90%  1495, 1450,                                         Odour: weakly greenish-                                 1180, 825                                         leafy, earthy.                                         Flavour: weakly greenish.2-Hexyl-thiazolidine           65° C/0.08                       1.4970                            73%  1455, 1190,                                         Odour: green, towards                                 930, 820                                         green beans, somewhat                                         fatty note.                                         Flavour: strongly green,                                         towards beans, somewhat                                         fatty.2-Ethyl-thiazolidine           62°-63° C/11                       --   88%  1460, 1195,                                         Odour: pyridine-ammonia                                 915, 835,                                         like, strong, slightly                                 780     nutty background.                                         Flavour: slightly fruity,                                         after-taste: leeks,                                         mustard-like.2-Ethyl-2-methyl-           50° C/0.07                       1.5080                            59%  1460, 1440,                                         Odour: pungent,thiazolidine                          1375, 1120,                                         pyridine-like, towards                                 1090, 805,                                         fish, meat,                                 775     camphorous background,                                         woody.                                         Flavour: ammonia-like.2-Ethyl-2-propyl-           69°-70° C/0.01                       1.5027                            63%  3320, 1460,                                         Odour: spicy, slightlythiazolidine                          1375, 1115,                                         milky.                                 8252-Ethoxycarbonylmethyl-2-           69°-72° C/0.02                       1.5086                            34%  3340, 1730,                                         Odour: ester-like,methyl-thiazolidine                   1610, 1445,                                         sulphurous, green,                                 1370, 1175                                         somewhat spicy.2-(2-Ethoxycarbonylethyl)-           101°-104° C/0.03                       1.5038                            54%  3350, 1730,                                         Odour: sulphurous,2-methyl-thiazolidine                 1445, 1375,                                         meat-like, sweetish.                                 1180, 8002-Methyl-2-nonyl-           108°-112° C/0.03                       1.4895                            57%  3320, 1465,                                         Odour: slightly fish andthiazolidine                          1375, 1135,                                         amine-like, tunny-like.                                 790, 7302-Dimethoxymethyl-           52° -55° C/0.01                       1.5027                            49%  3340, 1440,                                         Odour: meat-like,thiazolidine                          1375, 1105,                                         slightly roasted.                                 10902-Decyl-thiazolidine           115°-125° C/0.03                       --   14%  3300, 1465,                                         Odour: woody earthy,           M.p. 25°-30° C                                 805, 715                                         quinoline-like.2-Acetoxymethyl-2-methyl-           70°-72° C/0.02                       1.5070                            58%  3350, 1740,                                         Odour: roasted,thiazolidine                          1450, 1380,                                         spicy, peanut-like.                                 1235, 10352-(1-Acetoxyethyl)-2-           66°-70° C/0.02                       1.5004                            40%  3350, 1740,                                         Odour: sulphurous,methyl-thiazolidine                   1445, 1370,                                         slightly burnt, kohlrabi.                                 1240, 10552,2-Bis(acetoxymethyl)-           122°-123° C/0.03                       1.5149                            50%  3350, 1740,                                         Odour: spicy, roasted,thiazolidine                          1440, 1375,                                         pyrazine-like,                                 1235, 1015                                         bread-like.                                         Flavour: bread-like,                                         somewhat burnt.2,2-Bis(ethoxycarbonyl)-           115°-117° C/0.04                       --   45%  3340, 1735,                                         Odour: sweet, fruity,thiazolidine    M.p. 31°-33° C                                 1450, 1370,                                         somewhat burnt.                                 10252-(3-Hydroxypropyl)-2-           109°-111° C/0.02                       1.5290                            56%  3300, 1450,                                         Odour: roasted,methyl-thiazolidine           M.p. 23° C     1380, 1210,                                         burnt, sulphurous.                                 10702-(2,2-Dimethoxyethyl)-2-           68°-71° C/0.02                       1.4978                            40%  3360, 1445,                                         Odour: spicy, meat-methyl-thiazolidine                   1375, 1125,                                         like, fatty, salami.                                 1050, 7902-Ethoxycarbonyl-2-(1-           105°-110° C/0.05                       1.4902                            29%  3360, 1735,                                         Odour: roasted,ethoxycarbonyl-ethyl)-                1465, 1370,                                         peanut-like, bread-like.thiazolidine                          1250, 1190,                                         Flavour: bread-like.2-[2-(5-Methylthienyl)]-           M.p. 66°-67° C                            31%  1445, 839,                                         Odour: spicy, green,thiazolidine                          805     slightly phenolic, celery-                                         like.2-[2-(5-Methylfuryl)]-           M.p. 46°-48° C                            38%  1456, 1178,                                         Odour: mushroom-like,thiazolidine                          1160, 1023,                                         slightly roast.                                 8382-(2-Pyridyl)-thiazolidine           123°-124° C/0.3                            54%  1476, 1457,                                         Odour: woody, cedarwood-                                 1436, 1186,                                         like, somewhat smoky,                                 1002, 833,                                         meaty, sausage-like.                                 7902,2-Bis(ethoxycarbonyl-           126°-134° C/0.06                       1.4911                            36%  3350, 1735,                                         Odour: fatty, slightlymethyl)-thiazolidine                  1470, 1370,                                         greenish, salami-like,                                 1180, 1030                                         meaty.                                         Flavour: slightly                                         greenish, mushroom-like,                                         meaty.2-(4-Methyl-3-pentenyl)-           58°-62° C/0.01                       1.5209                            47%  3300, 1670,                                         Odour: green, amine-thiazolidine                          1450, 1380,                                         like, vegetable-like,                                 830     slightly flowery.2-[4-(2,2-Dimethyl-           84°-87° C/0.02                       1.5128                            75%  3340, 1475,                                         Odour: sardine-like,dioxolanyl)]-thiazolidine             1375, 1210,                                         slightly roasted.                                 1070, 850                                         Flavour: nutty-earthy,                                         towards peanuts.2-(2-Thienyl)-thiazolidine           106°-107° C/0.35                            47%  1450, 1235,                                         Odour: spicy, slightly           M.p. 44°-46° C                                 1195, 1180                                         sulphurous, smoky.                                 929, 857,                                         Flavour: smoky, phenolic.                                 8332-[2-(N-methyl-pyrrolyl)]-           105°-106° C/0.2                            50%  1495, 1448,                                         Odour: slightly metallic,thiazolidine                          1300, 1193,                                         fatty.                                 848, 790__________________________________________________________________________ 
    
     The following Examples illustrate typical odorant and/or flavouring compositions provided by the invention: 
     
                       Example A______________________________________            A        BComposition (Smoke Aroma)              Parts by Weight______________________________________Methylisoeugenol   0.5        0.5Pyruvic acid       3.0        3.0Heliotropin        3.0        3.0Furfurol           5.0        5.0Eugenol            5.0        5.0Vanillin           9.0        9.0Guaiacol           20.0       10.02,2-Pentamethylene-thiazolidine              --         10.0Alcohol            954.5      954.5              1000.0     1000.0______________________________________ 
    
     The partial replacement of guaiacol in aroma composition A by 2,2-pentamethylene-thiazolidine gives a more typical smoky note. 
     
                       Example B______________________________________            A        BComposition (Licorice Aroma)              Parts by Weight______________________________________Dimethylresorcin (10% alcohol)              2.0        2.0Isobutylquinoline (10% alcohol)              5.0        5.0Mousse de Chene (10% alcohol)              10.0       10.0Corylone           30.0       30.0Methylionone       60.0       60.0Maltol             10.0       10.0Anethol synth.     160.0      100.02,2-Dimethylthiazolidine              --         60.0Alcohol            723.0      723.0              1000.0     1000.0______________________________________ 
    
     The partial replacement of Anethol synth. in aroma composition A by 2,2-dimethylthiazolidine gives a slightly greenish, nut-like note which is strongly reminiscent of licorice. 
     
                                           Example C__________________________________________________________________________              A      B      CComposition (Hazelnut Aroma)              Parts by weight__________________________________________________________________________Maltol             2.0    2.0    2.0Acetylmethylcarbinol              2.0    2.0    2.0Acetophenone       3.0    3.0    3.0Acetanisole        3.0    3.0    3.0Furfurylmercaptan  5.0    5.0    5.0Cinnamic acid amyl ester(10% in alcohol)   5.0    5.0    5.0Vanillin           10.0   10.0   10.0Diacetyl (10% in alcohol)              10.0   10.0   10.0Aldehyde C 18      10.0   10.0   10.0Phenylacetic acid amyl ester(10% in alcohol)   10.0   10.0   10.0Phenylacetaldehyde 10.0   10.0   10.0Corylone           15.0   15.0   15.0Benzaldehyde       100.0  100.0  100.0Dimethylresorcinol 350.0  300.0  270.02-Acetyl-2-ethyl-thiazolidine/2-methyl-2-propionyl-thiazolidinemixture            --     50.0   --2-Ethoxycarbonyl-2-methyl-thiazolidine       --     --     80.0Alcohol            465.0  465.0  465.0              1000.0 1000.0 1000.0__________________________________________________________________________ 
    
     The partial replacement of dimethylresorcinol in aroma composition A by a 2-acetyl-2-ethyl-thiazolidine/2-methyl-2-propionyl-thiazolidine mixture or by 2-ethoxycarbonyl-2-methyl-thiazolidine gives a nut-like note which is strongly reminiscent of hazelnut. 
     
                                           Example D__________________________________________________________________________             A      B      CComposition (Bean Aroma)             Parts by Weight__________________________________________________________________________Methylchavicol (1% in alcohol)             0.5    0.5    0.5Garlic (1% in alcohol)             2.0    2.0    2.0Thymol (1% in alcohol)             0.5    0.5    0.5Isobutyric acid piperonyl ester(1% in alcohol)   3.0    3.0    3.0Nona-2,6-dienal (1% in alcohol)             5.0    5.0    5.0Acetic acid linalyl ester (1% inalcohol)          5.0    5.0    5.03-Hexenyl-acetylacetate             10.0   10.0   10.02-(2-Methylthioethyl)-thiazolidine      --     1.0    --2-Pentylthiazolidine             --     --     0.5Alcohol           974.0  973.0  973.5             1000.0 1000.0 1000.0__________________________________________________________________________ 
    
     The addition of 2-(2-methylthioethyl)-thiazolidine and/or 2-pentylthiazolidine to aroma composition A gives an intense vegetable-like note which is reminiscent of beans.