A process for augmenting or enhancing the aroma or taste of alliaceous flavors, particularly garlic flavors, by augmenting or enhancing the garlic and green aroma and taste nuances of alliaceous-flavored foodstuffs comprising the step of adding to a alliaceous-flavored foodstuff an aroma or taste augmenting quantity of a mixture of cis and trans isomers of a compound having the structure: ##STR1## wherein the wavy lines indicate both cis and trans juxtaposition of the hydrogen and methallyl moieties about the carbon-carbon double bond.
Isosolanone and solanone intermediates and organoleptic uses
申请人:International Flavors & Fragrances Inc.
公开号:US04560499A1
公开(公告)日:1985-12-24
Described is a novel genus of compounds defined according to the structure: ##STR1## wherein Z represents hydrogen, MgX and the moiety having the structure: ##STR2## and X represents chloro, bromo or iodo; as well as the novel compounds defined according to the structures: ##STR3## and mixtures of same shown according to the structure: ##STR4## wherein the wavy lines indicate both cis and trans juxtaposition of the hydrogen and methallyl moieties about the carbon-carbon double bond; uses of same as intermediates in a process for producing isosolanone which is a mixture of compounds having the structures: ##STR5## or shown by the single structure: ##STR6## and solanone which is a mixture of compounds having the structures: ##STR7## or shown by the structure: ##STR8## wherein the wavy lines are indicative of a cis or trans juxtaposition of the hydrogen or 2-propenyl moieties about the double bond; and organoleptic uses of the compounds having the structures: ##STR9##