Patent EP-2135516-A1 (EP)
Inventor: LEY JAKOB PETER
IPC: A23L27/22
Filed: 2009-06-05
Abstract: Method for preparing a flavor material or flavor material mixture, comprises adding a compound or a mixture consisting of two or more compounds or containing one or more compounds comprising substituted 1-isopropyl-4-methyl-cyclohexane compounds (I). Method for preparing a flavor material or flavor material mixture, comprises adding a compound or a mixture consisting of two or more compounds or containing one or more compounds comprising substituted 1-isopropyl-4-methyl-cyclohexane compounds (I) of the formulae (II) and (III). Dashed line : bond which links the organic residue Z to the neighboring nitrogen atom; X : NH or O; Y 1>O, S or NR 1>; R 1>H, methyl,ethyl, propyl or isopropyl; and Z : organic residue having at most 15C. Independent claims are included for: (1) a method for preparing a mixture as a flavor material mixture consisting substituted 1-isopropyl-4-methyl-cyclohexane compounds (I) of formulae (II)-(IX), comprising combining (II) and (III) or a mixture consisting of two or more compounds or containing one or more compounds comprising (II) and (III), and a compound comprising (IV)-(IX) or a mixture consisting of two or more compounds or containing one or more compounds comprising (IV)-(IX), where the weight ratio of (II) and (III) to (IV)-(IX) in the flavor material mixture is at least 60:40; (2) a single compound or mixture consisting of two or more compounds or containing one or more compounds comprising (II) and (III); (3) a mixture comprising (II) and (III) or a mixture consisting of two or more compounds or containing one or more compounds comprising (II) and (III), and (IV)-(IX) or a mixture consisting of two or more compounds or containing one or more compounds comprising (IV)-(IX), where the weight ratio of (II) and (III) to (IV)-(IX) in the flavor material mixture is at least 60:40; (4) a composition, in particular composition suitable for consumption, comprising or consisting of (II) and (III) or the mixture, and one or more further constituents suitable for consumption; (5) a method of preparing staple or luxury foods comprising adding (II) and (III) or the mixtures in preparations ready for use or consumption, or semi-finished products; and (6) a method for producing, imparting, modifying and/or enhancing a flavor impression, where (II) and (III) or the mixture is added to a substance or composition. Z : organic residue consisting of carbon and hydrogen atoms and optionally oxygen atoms, where the sum of the number of carbon and oxygen atoms is at most 15 and the number of oxygen atoms is at most 4, and the atom by which the organic residue Z is bound to the neighboring nitrogen is carbon, with the condition that the organic residue Z does not contain a C-C double or triple bond, contains at most one aromatic ring, and is not a group -C(=Y 2>)-R 2>, and Z is not -C(R 5>)(R 6>)-C(=O)OR 4>; Y 2>Y 1>; R 2>any organic residue; R 4>H, methyl, ethyl, propyl, iso-propyl, butyl, iso-butyl or tert-butyl; R 5>, R 6>H or an organic residue, where: if X = NH and Y 1>= O, then Z is not neomenthyl, 2-methylcyclohexyl or phenyl; if X = NH and Y 1>= S, then Z is not neomenthyl or phenyl; and if X = O and Y 1>= O, then Z does not denote ethyl, hydroxyethyl, 1-phenylethyl, 2-phenylethyl, 2-hydroxy-1-methyl-2-phenylethyl, isopropyl, 2-hydroxy-1-methylethyl, cyclohexyl, 4-hydroxyphenyl, 2-hydroxy-5-methylphenyl or 2,4,7-trioxa-3,3,8-trimethylbicyclo[3.3.0]octan-6-ylmethyl. [Image] [Image] [Image].