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(en)Described are the compounds 1-(2-propenyl-3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde; and a process for preparing same by means of reacting an allylic halide with a mixture of 3 and 4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde using a phase transfer agent in a two phase system according to the reaction: ##STR1## wherein the carboxaldehyde moiety is bonded to the alpha-carbon atom or the beta-carbon atom, X is chloro or bromo and M is alkali metal, processes for adding such 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes to consumable materials whereby:
(i) In foodstuffs and medicinal products, sweet, fatty, cocoa butter-like, green/grassy, dairy, diacetyl-like, apricot-like and carrot-like aroma characteristics and fatty, cocoa butter-like, green/grassy, dairy-like, diacetyl-like, peach and coconut flavor characteristics are augmented or enhanced;
(ii( In perfumes and perfumed articles, sweet, fruity, lavender notes with citrus, floral and balsam nuances are imparted, augmented and/or enhanced; and
(iii) In tobaccos and tobacco flavor and aroma imparting or enhancing compositions, cocoa liquor-like, sweet-rich and creamy oily notes are imparted, prior to, and, on smoking and flavor compositions and perfume compositions containing the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes.
(i) In foodstuffs and medicinal products, sweet, fatty, cocoa butter-like, green/grassy, dairy, diacetyl-like, apricot-like and carrot-like aroma characteristics and fatty, cocoa butter-like, green/grassy, dairy-like, diacetyl-like, peach and coconut flavor characteristics are augmented or enhanced;
(ii( In perfumes and perfumed articles, sweet, fruity, lavender notes with citrus, floral and balsam nuances are imparted, augmented and/or enhanced; and
(iii) In tobaccos and tobacco flavor and aroma imparting or enhancing compositions, cocoa liquor-like, sweet-rich and creamy oily notes are imparted, prior to, and, on smoking and flavor compositions and perfume compositions containing the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes.
1.ApplicationNumber: US-82720277-A
1.PublishNumber: US-4122122-A
2.Date Publish: 19781024
3.Inventor: HALL; JOHN B.
SPRECKER; MARK A.
VOCK; MANFRED HUGO
SHUSTER; EDWARD J.
VINALS; JOAQUIN
NOVAK; ROBERT M.
4.Inventor Harmonized: HALL JOHN B()
SPRECKER MARK A()
VOCK MANFRED HUGO()
SHUSTER EDWARD J()
VINALS JOAQUIN()
NOVAK ROBERT M()
5.Country: US
6.Claims:
(en)Described are the compounds 1-(2-propenyl-3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde; and a process for preparing same by means of reacting an allylic halide with a mixture of 3 and 4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde using a phase transfer agent in a two phase system according to the reaction: ##STR1## wherein the carboxaldehyde moiety is bonded to the alpha-carbon atom or the beta-carbon atom, X is chloro or bromo and M is alkali metal, processes for adding such 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes to consumable materials whereby:
(i) In foodstuffs and medicinal products, sweet, fatty, cocoa butter-like, green/grassy, dairy, diacetyl-like, apricot-like and carrot-like aroma characteristics and fatty, cocoa butter-like, green/grassy, dairy-like, diacetyl-like, peach and coconut flavor characteristics are augmented or enhanced;
(ii( In perfumes and perfumed articles, sweet, fruity, lavender notes with citrus, floral and balsam nuances are imparted, augmented and/or enhanced; and
(iii) In tobaccos and tobacco flavor and aroma imparting or enhancing compositions, cocoa liquor-like, sweet-rich and creamy oily notes are imparted, prior to, and, on smoking and flavor compositions and perfume compositions containing the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes.
7.Description:
(en)This application is a divisional of Application for United States Letters Patent Ser. No. 741,088 filed on Nov. 11, 1976, now U.S. Pat. No. 4,068,012 issued on Jan. 10. 1978.
BACKGROUND OF THE INVENTION
The present invention provides the compounds 1-(2-propenyl)-3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and a straightforward, economical process directed towards synthesizing the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes by reaction of an allylic halide with a mixture comprising 3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and 4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde, also referred to as myrac aldehyde, having the structure: ##STR2## and utilization of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes for their organoleptic properties in perfumes, perfumed articles, foodstuffs, foodstuff flavoring compositions, tobaccos, tobacco flavoring compositions and medicinal products.
In the perfumery art there is a considerable need for substituents having sweet, fruity, lavender notes with citrus, floral and balsam nuances. Cocoa liquor-like, sweet-rich and creamy oily notes are desirable in tobacco flavoring compositions. Specifically described are materials having such an organoleptic profile but which do not discolor with age. Such fragrance materials have a wide utilization in the presence of these perfume compounds. A limited amount of such materials that give rise to these properties is available from natural sources but the natural materials are subject to wide variations in quality, are expensive, and are often in critically short supply.
In addition, there is a continuing search for food flavor compositions which can vary, fortify, modify, enhance, augment or otherwise improve the flavor and aroma of foodstuffs and medicinal products. To be satisfactory, such compositions should be stable, non-toxic and blendable with other ingredients to provide its own unique flavor and aroma nuance without detracting from the co-ingredients. Preferably, such compositions should be naturally occurring or present in natural foodstuffs so that its ingestible safety can be readily recognized. These materials should be capable of being synthesized in a simple and economical manner. The need for safe flavors in the cocoa butter-like area, fruity flavor area (e.g. apricot and peach), dairy flavor area and coconut flavor area is well-known particularly in the ice cream and yogurt flavor areas. More specifically, there is a need for the development of non-toxic materials which can replace natural materials not readily available, having cocoa butter-like, fruity, dairy and coconut aromas and flavor characteristics.
The instant invention provides the foregoing, which the prior art has heretofore failed to provide. Furthermore, nothing in the prior art shows compounds having structures even remotely similar to the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes of the instant invention.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 represents the NMR spectrum for the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes produced according to Example I.
FIG. 2 represents the Infrared spectrum for the 1-(2- propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1carboxaldehydes produced according to Example I.
THE INVENTION
The present invention and mixtures of the compounds 1-(2-propenyl)-3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes having the generic structure: ##STR3## wherein the carboxaldehyde moiety is bonded either at the alpha-carbon atom or the beta-carbon atom of the cyclohexenyl moiety.
The compounds having the structures: ##STR4## as well as the mixtures produced by the structure: ##STR5## are each capable of augmenting or enhancing cocoa butter-like flavors, apricot flavors, peach flavors, dairy flavors and coconut flavors by providing therein or imparting thereto, sweet, fatty, cocoa butter-like, green/grassy, dairy, diacetyllike, apricot-like and carrot-like aroma characteristics with fatty, cocoa butter-like, green/grassy, dairy-like, diacetyl-like, peach and coconut flavor characteristics.
The compounds 1-(2-propenyl)-3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde are also capable of modifying or enhancing the odor characteristics of perfume compositions and perfumed articles by imparting thereto sweet, fruity, lavender-like notes with citrus, floral and balsam nuances, thus fulfilling a need in the field of perfumery.
In tobacco and tobacco flavoring compositions the compounds 1-(2-propenyl)-3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde impart cocoa liquor-like, sweet-rich and creamy oily notes.
The compounds 1-(2-propenyl)-3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde are produced by reacting myrac aldehyde having the structure: ##STR6## with an allylic halide in the presence of an inert solvent and an alkali metal hydroxide and in the presence of a "phase transfer agent". The reaction is carried out in a two phase system. Thus, one aspect of our invention is illustrated in the following reaction: ##STR7## wherein the carboxaldehyde moiety is bonded to the alphacarbon atom or the beta-carbon atom, X is chloro or bromo and M is alkali metal.
One aspect of our invention involves the aforementioned process comprising the step of placing the reactants for the process and the base, respectively, in two immiscible phases; an organic phase and either (i) an aqueous base phase or (ii) a solid base phase with the reactants being located substantially entirely in the first mentioned organic phase and the base being located substantially entirely in the second mentioned phase; and adding to this two phase system a "phase transfer agent" which may be one or more of several organic quaternary ammonium salts.
Specific examples of phase transfer agents useful in our invention are as follows:
Quaternary Ammonium Salts
Tricapryl methyl ammonium chloride;
Cetyl trimethyl ammonium chloride;
Cetyl trimethyl ammonium bromide; and
Benzyl trimethyl ammonium hydroxide.
Tertiary Amines
Trimethylamine;
Triethylamine; and
Dimethyl (dimethyl amino ethyl) amine.
Crown Ethers
18-crown-6 having the structure: ##STR8##
Crown Ethers
Dibenzo-18-crown-6 having the structure: ##STR9## In general, the phase transfer agents most preferred have the generic formula: ##STR10## wherein at least one of R 1 , R 2 , R 3 and R 4 is C 6 -C 14 aryl, C 6 -C 10 aralkyl, C 6 -C 20 alkyl, C 6 -C 14 alkaryl and C 6 -C 20 alkenyl and the other of R 2 , R 3 and R 4 is alkyl such as methyl, ethyl, n-propyl, i-propyl, 1-butyl, 2-butyl, 1-methyl-2-propyl, 1-pentyl and 1-octyl and Z - is an anion such as chloride, bromide and hydroxide.
The process of our invention is carried out in an inexpensive solvent which is inert to the reaction system such as toluene, benzene, o-xylene, m-xylene, p-xylene, ethyl benzene, n-hexane, cyclohexane, methylene chloride and o-dichlorobenzene.
The process of our invention is carried out at a temperature in the range of from about 10° C. up to about 150° C. with a temperature range of 50°-120° C. being preferred. The reaction time is inversely proportional to the reaction temperature, with lower reaction temperatures giving rise to greater reaction times; and, accordingly, the reaction time ranges from about 30 minutes up to about 10 hours.
In the reaction of our invention the mole ratio of myrac aldehyde to the allyl halide reactant is in the range of from 0.5:1.5 up to 1.5:0.5 with a preferred ratio being from 1:1 up to 1:1.2.
The mole ratio of base to allylic halide in the reaction mass may be in the range of from about 0.75:1 up to about 1.5:1 with a preferred ratio of base:allylic halide being from 1:1 up to 1.2:1.
The quantity of "phase transfer agent" in the reaction mass, based on the amount of myrac aldehyde in the reaction mass, may vary from 0.5 grams per mole of the myrac aldehyde up to 25 grams per mole, with a preferred concentration of "phase transfer agent" being in the range of from about 2.5 up to about 7.5 grams of "phase transfer agent" per mole of myrac aldehyde.
The reaction of our invention is preferably carried out at atmospheric pressure since that is the most convenient condition, however, lower or higher pressures can be used without detrimentally affecting the ultimate yield of desired reaction product.
The particular base used in the reaction is critical and, preferred are, sodium hydroxide and potassium hydroxide.
When the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes of our invention are used as a food flavor adjuvant, the nature of the co-ingredients included with the compounds(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes in formulating the product composition will also serve to alter, modify, augment or enhance the organoleptic characteristics of the ultimate foodstuff treated therewith.
As used herein in regard to flavors, the terms "alter", "modify" and "augment" in their various forms mean "supplying or imparting flavor character or note to otherwise bland, relatively tasteless substances or augmenting the existing flavor characteristic where a natural flavor is deficient in some regard or supplementing the existing flavor impression to modify its quality, character or taste".
The term "enhance" is used herein to mean the intensification of a flavor or aroma characteristic or note without the modification of the quality thereof. Thus, "enhancement" of a flavor or aroma means that the enhancement agent does not add any additional flavor note.
As used herein, the term "foodstuff" includes both solid and liquid ingestible materials which usually do, but need not, have nutritional value. Thus, foodstuffs include soups, convenience foods, beverages, dairy products, candies, chewing gums, vegetables, cereals, soft drinks, snacks and the like.
As used herein, the term "medicinal product" includes both solids and liquids which are ingestible non-toxic materials which have medicinal value such as cough syrups, cough drops, aspirin and chewable medicinal tablets.
The term "chewing gum" is intended to mean a composition which comprises a substantially water-insoluble, chewable plastic gum base such as chicle, or substitutes therefor, including jelutong, guttakay, rubber or certain comestible natural or synthetic resins or waxes. Incorporated with the gum base in admixture therewith may be plasticizers or softening agents, e.g., glycerine; and a flavoring composition which incorporates the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes of our invention, and in addition, sweetening agents which may be sugars, including sucrose or dextrose and/or artificial sweeteners such as cyclamates or saccharin. Other optional ingredients may also be present.
Substances suitable for use herein as co-ingredients or flavoring adjuvants are well known in the art for such use, being extensively described in the relevant literature. It is a requirement that any such material be "ingestibly" acceptable and thus non-toxic and otherwise non-deleterious particularly from an organoleptic standpoint whereby the ultimate flavor and/or aroma of the consumable material used is not caused to have unacceptable aroma and taste nuances. Such materials may in general be characterized as flavoring adjuvants or vehicles comprising broadly stabilizers, thickeners, surface active agents, conditioners, other flavorants and flavor intensifiers.
Stabilizer compounds include preservatives, e.g., sodium chloride; antioxidants, e.g., calcium and sodium ascorbate, ascorbic acid, butylated hydroxy-anisole (mixture of 2- and 3-tertiary-butyl-4-hydroxy-anisole), butylated hydroxy toluene (2,6-di-tertiary-butyl-4-methyl phenol), propyl gallate and the like and sequestrants, e.g., citric acid.
Thickener compounds include carriers, binders, protective colloids, suspending agents, emulsifiers and the like, e.g., agar agar, carrageenan; cellulose and cellulose derivatives such as carboxymethyl cellulose and methyl cellulose; natural and synthetic gums such as gum arabic, gum tragacanth; gelatin, proteinaceous materials; lipids; carbohydrates; starches, pectines, and emulsifiers, e.g., mono- and diglycerides of fatty acids, skim milk powder, hexoses, pentoses, disaccharides, e.g., sucrose corn syrup and the like.
Surface active agents include emulsifying agents, e.g., fatty acids such as capric acid, caprylic acid, palmitic acid, myristic acid and the like, mono- and diglycerides of fatty acids, lecithin, defoaming and flavor-dispersing agents such as sorbitan monostearate, potassium stearate, hydrogenated tallow alcohol and the like.
Conditioners include compounds such as bleaching and maturing agents, e.g., benzoyl peroxide, calcium peroxide, hydrogen peroxide and the like; starch modifiers such as peracetic acid, sodium chlorite, sodium hypochlorite, propylene oxide, succinic anhydride and the like, buffers and neutralizing agents, e.g., sodium acetate, ammonium bicarbonate, ammonium phosphate, citric acid, lactic acid, vinegar and the like; colorants, e.g., carminic acid, cochineal, tumeric and curcuma and the like; firming agents such as aluminum sodium sulfate, calcium chloride and calcium gluconate; texturizers, anti-caking agents, e.g., aluminum calcium sulfate and tribasic calcium phosphate; enzymes; yeast foods, e.g., calcium lactate and calcium sulfate; nutrient supplements, e.g., iron salts such as ferric phosphate, ferrous gluconate and the like, riboflavin, vitamins, zinc sources such as zinc chloride, zinc sulfate and the like.
Other flavorants and flavor intensifiers include organic acids, e.g., acetic acid, formic acid, 2-hexenoic acid, benzoic acid, n-butyric acid, caproic acid, caprylic acid, cinnamic acid, isobutyric acid, isovaleric acid, alpha-methyl-butyric acid, propionic acid, valeric acid, 2-methyl-2-pentenoic acid, and 2-methyl-3-pentenoic acid; ketones and aldehydes, e.g., acetaldehyde, acetophenone, acetone, acetyl methyl carbinol, acrolein, n-butanal, crotonal, diacetyl, 2-methyl butanal, beta, beta-dimethylacrolein, methyl-n-amyl ketone, n-hexenal, 2-hexenal, isopentanal, hydrocinnamic aldehyde, cis-3-hexenal, 2-heptanal, nonyl aldehyde, 4-(p-hydroxyphenyl)-2-butanone, alpha-ionone, beta-ionone, methyl-3-butanone, benzaldehyde, damascone, damascenone, acetophenone, 2-heptanone, o-hydroxyacetophenone, 2-methyl-2-hepten-6-one, 2-octanone, 2-undecanone, 3-phenyl-4-pentenal, 2-phenyl-2-hexenal, 2-phenyl-2-pentenal, furfural, 5-methyl furfural, cinnamaldehyde, beta-cyclohomocitral, 2-pentanone, 2-pentenal and propanal; alcohols such as 1-butanol, benzyl alcohol, 1-borneol, trans-2-buten-1-ol, ethanol, geraniol, 1-hexanal, 2-heptanol, trans-2-hexenol-1, cis-3-hexen-1-ol, 3-methyl-3-buten-1-ol, 1-pentanol, 1-penten-3-ol, p-hydroxyphenyl-2-ethanol, isoamyl alcohol, isofenchyl alcohol, phenyl-2-ethanol, alpha-terpineol, cis-terpineol hydrate, eugenol, linalool, 2-heptanol, acetoin; esters, such as butyl acetate, ethyl acetate, ethyl acetoacetate, ethyl benzoate, ethyl butyrate, ethyl caprate, ethyl caproate, ethyl caprylate, ethyl cinnamate, ethyl crotonate, ethyl formate, ethyl isobutyrate, ethyl isovalerate, ethyl laurate, ethyl myristate, ethyl alpha-methylbutyrate, ethyl propionate, ethyl salicylate, trans-2-hexenyl acetate, hexyl acetate, 2-hexenyl butyrate, hexyl butyrate, isoamyl acetate, isopropyl butyrate, methyl acetate, methyl butyrate, methyl caproate, methyl isobutyrate, alpha-methylphenylglycidate, ethyl succinate, isobutyl cinnamate, cinnamyl formate, methyl cinnamate and terpenyl acetate, hydrocarbons such as dimethyl naphthalene, dodecane, methyl diphenyl, methyl naphthalene, myrcene, naphthalene, octadecane, tetradecane, tetramethyl naphthalene, tridecane, trimethyl naphthalene, undecane, caryophyllene, 1-phellandrene, p-cymene, 1-alpha-pinene; pyrazines such as 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2-ethyl-3,5,6-trimethylpyrazine, 3-isoamyl-2,5-dimethylpyrazine, 5-isoamyl-2,3-dimethylpyrazine, 2-isoamyl-3,5,6-trimethylpyrazine, isopropyl dimethylpyrazine, methyl ethylpyrazine, tetramethylpyrazine, trimethylpyrazine; essential oils, such as jasmine absolute, cassia oil, cinnamon bark oil, rose absolute, orris absolute, lemon essential oil, Bulgarian rose, yara yara and vanilla; lactones such as δ-nonalactone; sulfides, e.g., methyl sulfide and other materials such as maltol, acetoin and acetals (e.g., 1,1-diethoxy-ethane, 1,1-dimethoxyethane and dimethoxymethane).
The specific flavoring adjuvant selected for use may be either solid or liquid depending upon the desired physical form of the ultimate product, i.e., foodstuff, whether simulated or natural, and should, in any event, (i) be organoleptically compatible with the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes of our invention by not covering or spoiling the organoleptic properties (aroma and/or taste) thereof; (ii) be nonreactive with the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes of our invention and (iii) be capable of providing an environment in which the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes can be dispersed or admixed to provide a homogeneous medium. In addition, selection of one or more flavoring adjuvants, as well as the quantities thereof will depend upon the precise organoleptic character desired in the finished product. Thus, in the case of flavoring compositions, ingredient selection will vary in accordance with the foodstuff, chewing gum, medicinal product or toothpaste to which the flavor and/or aroma are to be imparted, modified, altered or enhanced. In contradistinction, in the preparation of solid products, e.g., simulated foodstuffs, ingredients capable of providing normally solid compositions should be selected such as various cellulose derivatives.
As will be appreciated by those skilled in the art, the amount of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes employed in a particular instance can vary over a relatively wide range, depending upon the desired organoleptic effects to be achieved. Thus, correspondingly, greater amounts would be necessary in those instances wherein the ultimate food composition to be flavored is relatively bland to the taste, whereas relatively minor quantities may suffice for purposes of enhancing the composition merely deficient in natural flavor or aroma. The primary requirement is that the amount selected to be effective, i.e., sufficient to alter, modify or enhance the organoleptic characteristics of the parent composition, whether foodstuff per se, chewing gum per se, medicinal product per se, toothpaste per se, or flavoring composition.
The use of insufficient quantities of the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes will, of course, substantially vitiate any possibility of obtaining the desired results while excess quantities prove needlessly costly and in extreme cases, may disrupt the flavor-aroma balance, thus proving self-defeating. Accordingly, the terminology "effective amount" and "sufficient amount" is to be accorded a significance in the context of the present invention consistent with the obtention of desired flavoring effects.
Thus, and with respect to ultimate food compositions, chewing gum compositions, medicinal product compositions and toothpaste compositions, it is found that quantities of the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes ranging from a small but effective amount, e.g., 0.5 parts per million up to about 100 parts per million based on total composition are suitable. Concentrations in excess of the maximum quantity stated are not normally recommended, since they fail to prove commensurate enhancement of organoleptic properties. In those instances, wherein the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes is added to the foodstuff as an integral component of a flavoring composition, it is, of course, essential that the total quantity of flavoring composition employed be sufficient to yield an effective concentration of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes in the foodstuff product.
Food flavoring compositions prepared in accordance with the present invention preferably contain the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes in concentrations ranging from about 0.1% up to about 15% by weight based on the total weight of the said flavoring composition.
The composition described herein can be prepared according to conventional techniques well known as typified by cake batters and fruit drinks and can be formulated by merely admixing the involved ingredients within the proportions stated in a suitable blender to obtain the desired consistency, homogeneity of dispersion, etc. Alternatively, flavoring compositions in the form of particulate solids can be conveniently prepared by mixing the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes with, for example, gum arabic, gum tragacanth, carrageenan and the like, and thereafter spray-drying the resultant mixture whereby to obtain the particular solid product. Pre-prepared flavor mixes in powder form, e.g., a fruit-flavored powder mix are obtained by mixing the dried solid components, e.g., starch, sugar and the like and the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes in a dry blender until the requisite degree of uniformity is achieved.
It is presently preferred to combine with the compound(s) 1-(2-propenyl)-(4-emthyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes of our invention, the following adjuvants:
p-Hydroxybenzyl acetone;
Geraniol;
Cassia Oil;
Acetaldehyde;
Maltol;
Ethyl methyl phenyl glycidate;
Benzyl acetate;
Dimethyl sulfide;
Eugenol;
Vanillin;
Caryophyllene;
Methyl cinnamate;
Guiacol;
Ethyl pelargonate;
Cinnamaldehyde;
Methyl anthranilate;
5-Methyl furfural;
Isoamyl acetate;
Isobutyl acetate;
Cuminaldehyde;
Alpha ionone;
Cinnamyl formate;
Ethyl butyrate;
Methyl cinnamate;
Acetic acid;
Gamma-undecalactone;
Naphthyl ethyl ether;
Diacetyl;
Furfural;
Ethyl acetate;
Anethole;
2,3-Dimethyl pyrazine;
2-Ethyl-3-methyl pyrazine;
3-Phenyl-4-pentenal
2-Phenyl-2-hexenal;
2-Phenyl-2-pentenal;
3-Phenyl-4-pentenal diethyl acetal;
Damascone (1-crotonyl-2,2,6-trimethylcyclohex-1-one)
Mamascenone (1-crotonyl-2,2,6-trimethylcyclohexa-1,5-diene)
Beta-cyclohomocitral (2,2,6-trimethyl-cyclohex1-ene carboxaldehyde)
Isoamyl butyrate;
Cis-3-hexenol-1;
2-Methyl-2-pentenoic acid;
Elemecine (4-allyl-1,2,6-trimethoxy benzene);
Isoelemecine (4-propenyl-1,2,6-trimethoxy benzene); and
2-(4-Hydroxy4-methylpentyl) norbornadiene prepared according to U.S. Application for Letters Patent 461,703, filed on Apr. 17, 1974
The compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) and one or more auxiliary perfume ingredients, including, for example, alcohols, aldehydes, ketones, terpinic hydrocarbons, nitriles, esters, lactones, natural essential oils and synthetic essential oils, may be admixed so that the combined odors of the individual components produce a pleasant and desired fragrance, particularly and preferably in rose fragrances. Such perfume compositions usually contain (a) the main note or the "bouquet" or foundation stone of the composition; (b) modifiers which round off and accompany the main note; (c) fixatives which include odorous substances which lend a particular note to the perfume throughout all stages of evaporation and substances which retard evaporation; and (d) topnotes which are usually low boiling fresh smelling materials.
In perfume compositions, it is the individual components which contribute to their particular olfactory characteristics, however the over-all sensory effect of the perfume composition will be at least the sum total of the effects of each of the ingredients. Thus, the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) can be used to alter, modify or enhance the aroma characteristics of a perfume composition, for example, by utilizing or moderating the olfactory reaction contributed by another ingredient in the composition.
The amount of the 1-(2-propenyl)-(4-methyl-3-pentenyl-3-cyclohexene-1-carboxaldehyde(s) of our invention which will be effective in perfume compositions as well as in perfumed articles and colognes depends on many factors, including the other ingredients, their amounts and the effects which are desired. It has been found that perfume compositions containing as little as 0.01% of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) or even less (e.g., 0.005% can be used to impart a sweet, fruity, lavender note with citrus and balsam nuances to soaps, cosmetics or other products. The amount employed can range up to 70% of the fragrance components and will depend on considerations of cost, nature of the end product, the effect desired on the finished product and the particular fragrance sought.
The compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) of our invention is useful [taken alone or together with other ingredients in perfume compositions] as (an) olfactory component(s) in detergents and soaps, space odorants and deodorants, perfumes, colognes, toilet water, bath preparations, such as lacquers, brilliantines, pomades and shampoos; cosmetic preparations, such as creams, deodorants, hand lotions and sun screens; powders, such as talcs, dusting powders, face powders and the like. When used as (an) olfactory component(s) as little as 1% of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) will suffice to impart an intense floral note to rose formulations. Generally, no more than 3% of the 1-(2-propenyl)-(4-methyl-3pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s), based on the ultimate end product, is required in the perfume composition.
In addition, the perfume composition or fragrance composition of our invention can contain a vehicle, or carrier for the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s). The vehicle can be a liquid such as an alcohol, a non-toxic alcohol, a non-toxic glycol, or the like. The carrier can also be an absorbent solid, such as a gum (e.g., gum arabic) or components for encapsulating the composition (such as gelation).
It will thus be apparent that the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl-Δ 3 -cyclohexene-1-carboxaldehyde(s) of our invention can be utilized to alter, modify or enhance sensory properties, particularly organoleptic properties, such as flavor(s) and/or fragrance(s) of a wide variety of consumable materials.
Furthermore, the 1-(2-propenyl)-(4methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes of our invention are capable of supplying and/or potentiating certain flavor and aroma notes usually lacking in many tobacco flavors heretofore provided.
As used herein in regard to tobacco flavors, the terms "alter" and "modify" in their various forms mean "supplying or imparting flavor character or note to otherwise bland tobacco, tobacco substitutes, or tobacco flavor formulations or augmenting the existing flavor characteristic where a natural flavor is deficient in some regard or supplementing the existing flavor impression to modify its quality, character or taste".
As used herein, the term "enhance" is intended to mean the intensification (without change in kind of quality of aroma or taste) of one or more taste and/or aroma nuances present in the organoleptic impression of tobacco or a tobacco substitute or a tobacco flavor.
Our invention thus provides an organoleptically improved smoking tobacco product and additives therefor, as well as methods of making the same which overcome specific problems heretofore encountered in which specific desired woody cocoa and cocoa liquer-like flavor characteristics of natural Burley tobacco as well as the sweet-rich and creamy oily nuances thereof, are created or enhanced and may be readily controlled and maintained at the desired uniform level regardless of variations in the tobacco components of the blend.
This invention further provides improved tobacco additives and methods whereby various cocoa, cocoa liquor-like, sweet-rich and creamy oily notes may be imparted to smoking tobacco products and may be readily varied and controlled to produce the desired uniform flavor characteristics.
In carrying out this aspect of our invention, we add to smoking tobacco materials or a suitable substitute therefor (e.g., dried lettuce leaves) an aroma and flavor additive containing as an active ingredient the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s).
In addition to the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexane-1-carboxaldehyde(s) of our invention other flavoring and aroma additives may be added to the smoking tobacco materials or substitute therefor either separately or in mixture with the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) as follows:
I. Synthetic Materials
Beta-ethyl-cinnamaldehyde;
Eugenol;
Dipentene;
Damascenone;
Maltol;
Ethyl Maltol;
Delta undecalactone;
Delta decalactone;
Benzaldehyde;
Amyl acetate;
Ethyl butyrate;
Ethyl valerate;
Ethyl acetate;
Beta-cyclohomocitral;
2-Hexenol-1,2-methyl-5-isopropyl-1,3-nonadiene-8-one;
2,6-Dimethyl-2,6-undecadiene-10-one;
2-Methyl-5-isopropyl acetophenone;
2-Hydroxy-2,5,5,8a-tetramethyl-1-(2-hydroxyethyl)-decahydronaphthalene;
Dodecahydro-3a,6,6,9a-tetramethyl naphtho-(2,1-b)-furan;
4-Hydroxy hexanoic acid, gamma lactone;
Polyisoprenoid hydrocarbons defined in Example V of U.S. Pat. No. 3,589,372 issued on June 29, 1971.
II. Natural Oils
Celery seed oil;
Coffee extract;
Bergamot Oil;
Cocoa extract;
Nutmeg oil;
Origanum oil
An aroma and flavoring concentrate containing the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) and, if desired, one or more of the above indicated additional flavoring additives may be added to the smoking tobacco material, to the filter or to the leaf or paper wrapper. The smoking tobacco material may be shredded, cured, cased and blended tobacco material or reconstituted tobacco material or tobacco substitutes (e.g., lettuce leaves) or mixtures thereof. The proportions of flavoring additives may be varied in accordance with taste but insofar as enhancement or the imparting of natural and/or sweet notes, we have found that satisfactory results are obtained if the proportion by weight of the sum total of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) to smoking tobacco material is between 250 ppm and 1,500 ppm (0.025%-0.15%) of the active ingredients to the smoking tobacco material. We have further found that satisfactory results are obtained if the proportion by weight of the sum total of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1 -carboxaldehyde(s) used to flavoring material is between 2,500 and 10,000 ppm (0.25%-1.5%).
Any convenient method for incorporating the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) in the tobacco product may be employed. Thus, the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) taken alone or along with other flavoring additives may be dissolved in a suitable solvent such as ethanol, pentane, diethyl ether and/or other volatile organic solvents and the resulting solution may either be sprayed on the cured, cased and blended tobacco material or the tobacco material may be dipped into such solution. Under certain circumstances, a solution of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) taken alone or taken further together with other flavoring additives as set forth above, may be applied by means of a suitable applicator such as a brush or roller on the paper or leaf wrapper for the smoking product, or it may be applied to the filter by either spraying, or dipping, or coating.
Furthermore, it will be apparent that only a portion of the tobacco or substitute therefor need be treated and the thus treated tobacco may be blended with other tobaccos before the ultimate tobacco product is formed. In such cases, the tobacco treated may have the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) in excess of the amounts or concentrations above indicated so that when blended with other tobaccos, the final product will have the percentage within the indicated range.
In accordance with one specific example of our invention, an aged, cured and shredded domestic burley tobacco is sprayed with a 20% ethyl alcohol solution of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) in an amount to provide a tobacco composition containing 800 ppm by weight of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-b 1-carboxyaldehyde(s) on a dry basis. Thereafter, the alcohol is removed by evaporation and the tobacco is manufactured into cigarettes by the usual techniques. The cigarette when treated as indicated has a desired and pleasing aroma (increased smoke body sensation in the mouth with enhanced tobacco-like notes and pleasant aromatic nuances) which is detectable in the main and side streams when the cigarette is smoked. This aroma is described as having increased body, more tobacco-like, more aromatic, slightly oily and slightly cocoa-like with cocoa liquor-like, creamy oily and sweet rich notes.
While our invention is particularly useful in the manufacture of smoking tobacco, such as cigarette tobacco, cigar tobacco and pipe tobacco, other tobacco products formed from sheeted tobacco dust or fines may also be used. Likewise, the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) of our invention can be incorporated with materials such as filter tip materials, seam paste, packaging materials and the like which are used along with tobacco to form a product adapted for smoking. Furthermore, the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) can be added to certain tobacco substituents of natural or synthetic origin (e.g., dried lettuce leaves) and, accordingly, by the term "tobacco" as used throughout this specification is meant any composition intended for human consumption by smoking or otherwise, whether composed of tobacco plant parts or substitute materials or both.
The following examples serve to illustrate our invention and the invention is to be considered restricted thereto only as indicated in the appended claims.
All parts and percentages given herein are by weight unless otherwise specified.
EXAMPLE I
PREPARATION OF 1-ALLYL-4-(4-METHYL-3-PENTENYL)-3-CYCLOHEXENE-1-CARBOXALDEHYDE AND 1-ALLYL-3-(3-METHYL-3-PENTENYL)-3-CYCLOHEXENE-1-CARBOXALDEHYDE ##STR11##
Procedure
A slurry containing 289 grams of allyl chloride; 180 grams of granular sodium hydroxide; 400 ml of toluene; 25 grams of Aliquat 336®; and 576 grams of a mixture of 4-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehyde and 3-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehyde is heated at reflux for 7 hours. Water is added to the cooled reaction mass and the resulting organic phase is separated and washed twice with water. Distillation through a short column affords an oil which contained 381 grams (55%) of product (b.p. 140°-144°, 1.5 mm). The product is purified by steam vacuum fractional distillation through a 1 inch × 12 inch Goodloe-packed column (b.p. 113°-120°, 1.5 mm at a steam rate of 1.6 ml liq. H 2 O/min.). ##STR12## The NMR data for the mixture produced above is as follows:
______________________________________δ, ppm Interpretation______________________________________1.08 (3, s)1.02 (3, s) methyl groups "a"1.79 (2, d, J=Hz) methylene groups "b"9.05 (1, s) ##STR13##______________________________________
The Infrared data for the mixture produced above is as follows:
1712 cm -1 >C═O
1630 cm -1 >C═C<
The Mass Spectral data is as follows:
41, 69, 93, 39, 91, 79.
The NMR spectrum for the reaction product produced herein is set forth in FIG. 1.
The infrared spectrum is set forth in FIG. 2.
EXAMPLE II
A perfume composition is prepared by admixing the following ingredients in the indicated proportions:
______________________________________Ingredient Amount (Grams)______________________________________n-Decyl Aldehyde 1n-Dodecyl Aldehyde 2Methyl Nonyl Acetaldehyde 0.5Linalool 50Linalyl Acetate 70Phenyl Ethyl Alcohol 100Petigrain SA 20Bergamot Oil 30Alpha Methyl Ionone 25A mixture of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ.sup.3 -cyclo-hexene-1-carboxaldehyde(s),produced according to Example I 10Cyclized Bicyclo C-12 materialproduced according to theprocess of Example IV ofCanadian Patent 854,225, issuedon October 20, 1970 5Isobornyl cyclohexyl alcohol 10Benzyl Acetate 252-n-Heptyl cyclopentanone 5 353.3 (TOTAL)______________________________________
The foregoing blend is evaluated and found to have a high degree of richness and persistence in its novel natural fruity quality. This base composition can be admixed with aqueous ethanol, chilled and filtered to produce a finished cologne. The cologne so prepared has a fruity aroma leaning towards a lavender-like note. The base composition can also be used to scent soap or other toilet goods such as lotion, aerosol, sprays and the like.
EXAMPLE III
PREPARATION OF A COSMETIC POWDER COMPOSITION
A comestic powder is prepared by mixing in a ball mill, 100 g of talcum powder with 0.25 g of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) produced according to Example I. It has an excellent fruity, lavender-like note with citrus and balsam nuances.
EXAMPLE IV
PERFUMED LIQUID DETERGENT
Concentrated liquid detergents with fruity, lavender-like notes and citrus and balsam nuances (which detergents are produced from Lysine salt of n-dodecyl benzene sulfonic acid as more specifically described in U.S. Pat. No. 3,948,818, issued on Apr. 6, 1976) are prepared containing the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) prepared according to Example I. They are prepared by adding and homogeneously mixing the appropriate quantity of the 1-(2-propenyl)-4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) in the liquid detergent. The detergents all possess a fruity, lavender-like note with citrus and balsam nuances, the intensity increasing with greater concentrations of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s).
EXAMPLE V
PREPARATION OF A COLOGNE AND HANDKERCHIEF PERFUME
The 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s), prepared according to the process of Example I is incorporated in a cologne at a concentration of 2.5% in 85% aqueous ethanol; and into a handkerchief perfume at a concentration of 20% (in 95% aqueous ethanol). A distinct and definite fruity, lavender-like note with citrus and balsam nuances is imparted to the cologne and to the handkerchief perfume.
EXAMPLE VI
PREPARATION OF A COLOGNE AND HANDKERCHIEF PERFUME
The composition of Example II is incorporated in a colgone at a concentration of 2.5% in 85% aqueous ethanol; and into a handkerchief perfume at a concentration of 20% (in 85% aqueous ethanol). The use of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) in the composition of Example II affords a distinct and definite fruity, lavender-like note with citrus and balsam nuances to the handkerchief perfume and cologne.
EXAMPLE VII
PREPARATION OF SOAP COMPOSITION
One hundred grams of soap chips are mixed with two grams of the composition of Example II until a substantially homogeneous composition is obtained. The perfumed soap composition manifests an excellent fruity, lavender-like note with citrus and balsam nuances.
EXAMPLE VIII
PREPARATION OF A DETERGENT COMPOSITION
A total of 100 grams of a detergent powder (Lysine salt of n-dodecyl benzene sulfonic acid as more specifically described in U.S. Pat. No. 3,948,818, issued on Apr. 6, 1976) is mixed with 0.70 grams of the composition of Example II until a substantially homogeneous composition is obtained. This composition has an excellent fruity, lavender-like note with citrus and balsam nuances.
EXAMPLE IX
BASIC CHOCOLATE FLAVOR FORMULATION
The following basic chocolate flavor formulation is produced:
______________________________________Ingredient Parts by Weight______________________________________Dimethyl Sulfide 1.0Isobutyl Acetate 1.0Isoamyl Acetate 1.0Phenylethyl Acetate 0.5Diacetyl (10% in ethanol) 0.5Furfural (50% in propylene) 0.5Isoamyl Alcohol 1.0Gamma-butyrolactone 5.0Acetophenone 0.5Benzaldehyde 1.0Phenyl Acetic Acid 2.0Maltol 3.0Acetaldehyde 2.0Isobutyraldehyde 8.0Isovaleraldehyde 15.0Phenylethyl Alcohol 8.0Vanillin 15.0Propylene Glycol 40.0 100.0 TOTAL______________________________________
To the above chocolate formulation 15% by weight of the mixture of 1-allyl-4-(4-methyl-b 3-pentenyl)-3-cyclohexene-1-carboxaldehyde and 1-allyl-3-(3-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehyde produced according to Example I is added. A portion of the formulation contains no such additive. The formulation with the 1-allyl-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehydes is compared to the formulation without the 1-allyl-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehydes in water at the rate of 5 ppm and submitted for evaluation to a bench panel. The opinion of the panel is unanimous; that the flavor with the compound(s) 1-allyl-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehyde(s), at the level of 15%, has the characteristic cocoa butter-like aroma and taste characteristics.
When the compound(s) 1-allyl-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehyde is added at the rate of 5% to the same basic chocolate formulation, fuller, more cocoa powder-like notes in aroma and taste are created as compared to the same formulation without the compound(s) 1-allyl-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehyde at the level of 5 ppm in water.
In conclusion, the compound(s) 1-allyl-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldhyde(s) surprisingly, unexpectedly and advantageously improves cocoa and chocolate notes as well as cocoa butter characteristics in chocolate.
EXAMPLE X
A. POWDER FLAVOR COMPOSITION
20 Grams of the flavor composition of Example IX is emulsified in a solution containing 300 gm gum acacia and 700 gm water. The emulsion is spray-dried with a Bowen Lab Model Drier utilizing 260 c.f.m. of air with an inlet temperature of 500° F., an outlet temperature of 200° F., and a wheel speed of 50,000 r.p.m.
B. SUSTAINED RELEASE FLAVOR
The following mixture is prepared:
______________________________________Ingredient Parts by Weight______________________________________Liquid Chocolate FlavorComposition of Example IX 20Propylene glycol 9Cab-O-Sil® M-5(Brand of Silica produced by theCabot Corporation of 125 HighStreet, Boston, Mass. 02110;Physical Properties: Surface Area: 200 m.sup.2 /gm Nominal particle size: 0.012 microns Density: 2.3 lbs./cu.ft.) 5.00______________________________________
The Cab-O-Sil is dispersed in the liquid chocolate flavor composition of Example IX with vigorous stirring, thereby resulting in a viscous liquid. 71 Parts by weight of the powder flavor composition of Part A, supra, is then blended into the said viscous liquid, with stirring, at 25° C. for a period of 30 minutes resulting in a dry, free flowing sustained release flavor powder.
EXAMPLE XI
10 Parts by Weight of 50 Bloom pigskin gelatin is added to 90 parts by weight of water at a temperature of 150° F. The mixture is agitated until the gelatin is completely dissolved and the solution is cooled to 120° F. 20 Parts by weight of the liquid flavor composition of Example IX is added to the solution which is then homogenized to form an emulsion having particle size typically in the range of 2-5 microns. This material is kept at 120° F. under which conditions the gelatin will not jell.
Coascervation is induced by adding, slowly and uniformly 40 parts by weight of a 20% aqueous solution of sodium sulphate. During coascervation, the gelatin molecules are deposited uniformly about each oil droplet as a nucleus.
Gelation is effected by pouring the heated coascervate mixture into 1,000 parts by weight of 7% aqueous solution of sodium sulphate at 65° F. The resulting jelled coascervate may be filtered and washed with water at temperatures below the melting point of gelatin, to remove the salt.
Hardening of the filtered cake, in this example, is effected by washing with 200 parts by weight of 37% solution of formaldehyde in water. The cake is then washed to remove residual formaldehyde.
EXAMPLE XII
100 Parts by weight of chicle are mixed with 4 parts by weight of the flavor prepared in accordance with Example X. 300 Parts of sucrose and 100 parts of corn syrup are added. Mixing is effected in a ribbon blender with jacketed side walls of the type manufactured by the Baker Perkins Co.
The resultant chewing gum blend is then manufactured into strips 1 inch in width and 0.1 inches in thickness. The strips are cut into lengths of 3 inches each. On chewing, the chewing gum has a pleasant long lasting chocolate flavor.
EXAMPLE XIII
CHEWING GUM
100 Parts by weight of chicle are mixed with 18 parts by weight of the flavor prepared in accordance with Example XI. 300 Parts of sucrose and 100 parts of corn syrup are then added. Mixing is effected in a ribbon blender with jacketed side walls of the type manufactured by the Baker Perkins Co.
The resultant chewing gum blend is then manufactured into strips 1 inch in width and 0.1 inches in thickness. The strips are cut into lengths of 3 inches each. On chewing, the chewing gum has a pleasant long lasting chocolate flavor.
EXAMPLE XIV
TOOTHPASTE FORMULATION
The following separate groups of ingredients are prepared:
______________________________________Parts by Weight Ingredient______________________________________Group "A"30.200 Glycerin15.325 Distilled WaterParts by Weight Ingredient .100 Sodium Benzoate .125 Saccharin Sodium .400 Stannous FluorideGroup "B"12.500 Calcium Carbonate37.200 Dicalcium Phosphate (Dihydrate)Group "C"2.000 Sodium N-Lauroyl Sar- cosinate (foaming agent)"D"1.200 Flavor Material of Example X100.0 (total)______________________________________
PROCEDURE
1. The ingredients in Group "A" are stirred and heated in a steam jacketed kettle to 160° F.
2. Stirring is continued for an additional three to five minutes to form a homogenous gel.
3. The powders of Group "B" are added to the gel, while mixing until a homogenous paste is formed.
4. With stirring, the flavor of "D" is added and lastly the sodium n-lauroyl sarcosinate.
5. The resultant slurry is then blended for one hour. The completed paste is then transferred to a three roller mill and then homogenized, and finally tubed.
The resulting toothpaste when used in a normal toothbrushing procedure yields a pleasant chocolate flavor, of constant strong intensity throughout said procedure (1-1.5 minutes).
EXAMPLE XV
CHEWABLE VITAMIN TABLETS
The flavor material produced according to the process of Example XI is added to a Chewable Vitamin Tablet Formulation at a rate of 10 gm/Kg which Chewable Vitamin Tablet Formulation is prepared as follows:
In a Hobart Mixer, the following materials are blended to homogeneity:
______________________________________ Gms/1000 tablets______________________________________Vitamin C (ascorbic acid)an ascorbic acid-sodium ascorbate mixture 1:1 70.0Vitamin B.sub.1 (thiamine mononitrate)as Rocoat® thiamine mononitrate 331/3%(Hoffman La Roche) 4.0Vitamin B.sub.2 (riboflavin)as Rocoat® riboflavin 331/3% 5.0Vitamin B.sub.6 (pyridoxine hydrochloride)as Rocoat® pyridoxine hydrochloride 331/3% 4.0Niacinamideas Rocoat® niacinamide 331/3% 33.0Calcium pantothenate 11.5Vitamin B.sub.12 (cyanocobalamin)as Merck 0.1% in gelatin 3.5Vitamin E (dl-alpha tecopheryl acetate)as dry Vitamin E acetate 331/3% Roche 6.6d-Biotin 0.044Certified lake color 5.0Flavor of Example XI (as indicated above)Sweetener - sodium saccharin 1.0Magnesium stearate lubricant 10.0Mannitol q.s. to make 500.0______________________________________
Preliminary tablets are prepared by slugging with flat-faced punches and grinding the slugs to 14 mesh. 13.5 Grams dry Vitamin A Acetate and 0.6 grams Vitamin D are then added as beadlets. The entire blend is then compressed using concave punches at 0.5 grams each.
Chewing of the resultant tablets yields a pleasant, long-lasting, consistently strong chocolate flavor for a period of 12 minutes.
EXAMPLE XVI
TOBACCO FORMULATION
A tobacco mixture is produced by admixing the following ingredients:
______________________________________Ingredients Parts by Weight______________________________________Bright 40.1Burley 24.9Maryland 1.1Turkish 11.6Stem (flue-cured) 14.2Glycerine 2.8Water 5.3______________________________________
Cigarettes are prepared from this tobacco.
The following flavor formulation is prepared:
______________________________________Ingredients Parts by Weight______________________________________Ethyl butyrate .05Ethyl valerate .05Maltol 2.00Cocoa extract 26.00Coffee extract 10.00Ethyl alcohol 20.00Water 41.90______________________________________
The above-stated tobacco flavor formulation is applied at the rate of 1.0% to all of the cigarettes produced using the above tobacco formulation. Half of the cigarettes are then treated with 500 or 1,000 ppm of the mixture produced according to Example I of l-allyl-3 and 4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s). The control cigarettes not containing the mixture of 1-allyl-3 or 4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) produced according to the process of Example I and the experimental cigarettes which contain the mixture of 1-allyl-3 or 4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) produced according to the process of Example I are evaluated by paired comparison and the results are as follows:
The experimental cigarettes are found to have more smoke body and a fuller smoke body sensation in the mouth on smoking. The tobacco-like notes are enhanced and the flavor of the tobacco on smoking is more aromatic with cocoa liquer-like, sweet-rich and creamy oily notes.
The tobacco of the experimental cigarettes, prior to smoking, has cocoa liquer-like, sweet-rich and creamy oily notes. All cigarettes are evaluated for smoke flavor with a 20 mm cellulose acetate filter.
EXAMPLE XVII
A slurry containing 289 grams of allyl chloride; 252 grams of flaked potassium hydroxide; 400 ml of toluene; 40 grams of 18 -crown-6 having the structure: ##STR14## and 576 grams of myrac aldehyde is heated at reflux for three hours. The reaction mass is treated as in Example I to afford 287 grams of product, a mixture of compounds having the structures: ##STR15##
EXAMPLE XVIII
A slurry containing 289 grams of allyl chloride; 180 grams of granular sodium hydroxide; 400 ml of toluene; 40 grams of triethylamine; and 576 grams of a mixture of myrac aldehyde is heated at reflux for 8 hours. The reaction mass is treated as in Example I to afford 240 grams of product, a mixture of compounds having the structures: ##STR16##
1.PublishNumber: US-4122122-A
2.Date Publish: 19781024
3.Inventor: HALL; JOHN B.
SPRECKER; MARK A.
VOCK; MANFRED HUGO
SHUSTER; EDWARD J.
VINALS; JOAQUIN
NOVAK; ROBERT M.
4.Inventor Harmonized: HALL JOHN B()
SPRECKER MARK A()
VOCK MANFRED HUGO()
SHUSTER EDWARD J()
VINALS JOAQUIN()
NOVAK ROBERT M()
5.Country: US
6.Claims:
(en)Described are the compounds 1-(2-propenyl-3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde; and a process for preparing same by means of reacting an allylic halide with a mixture of 3 and 4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde using a phase transfer agent in a two phase system according to the reaction: ##STR1## wherein the carboxaldehyde moiety is bonded to the alpha-carbon atom or the beta-carbon atom, X is chloro or bromo and M is alkali metal, processes for adding such 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes to consumable materials whereby:
(i) In foodstuffs and medicinal products, sweet, fatty, cocoa butter-like, green/grassy, dairy, diacetyl-like, apricot-like and carrot-like aroma characteristics and fatty, cocoa butter-like, green/grassy, dairy-like, diacetyl-like, peach and coconut flavor characteristics are augmented or enhanced;
(ii( In perfumes and perfumed articles, sweet, fruity, lavender notes with citrus, floral and balsam nuances are imparted, augmented and/or enhanced; and
(iii) In tobaccos and tobacco flavor and aroma imparting or enhancing compositions, cocoa liquor-like, sweet-rich and creamy oily notes are imparted, prior to, and, on smoking and flavor compositions and perfume compositions containing the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes.
7.Description:
(en)This application is a divisional of Application for United States Letters Patent Ser. No. 741,088 filed on Nov. 11, 1976, now U.S. Pat. No. 4,068,012 issued on Jan. 10. 1978.
BACKGROUND OF THE INVENTION
The present invention provides the compounds 1-(2-propenyl)-3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and a straightforward, economical process directed towards synthesizing the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes by reaction of an allylic halide with a mixture comprising 3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and 4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde, also referred to as myrac aldehyde, having the structure: ##STR2## and utilization of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes for their organoleptic properties in perfumes, perfumed articles, foodstuffs, foodstuff flavoring compositions, tobaccos, tobacco flavoring compositions and medicinal products.
In the perfumery art there is a considerable need for substituents having sweet, fruity, lavender notes with citrus, floral and balsam nuances. Cocoa liquor-like, sweet-rich and creamy oily notes are desirable in tobacco flavoring compositions. Specifically described are materials having such an organoleptic profile but which do not discolor with age. Such fragrance materials have a wide utilization in the presence of these perfume compounds. A limited amount of such materials that give rise to these properties is available from natural sources but the natural materials are subject to wide variations in quality, are expensive, and are often in critically short supply.
In addition, there is a continuing search for food flavor compositions which can vary, fortify, modify, enhance, augment or otherwise improve the flavor and aroma of foodstuffs and medicinal products. To be satisfactory, such compositions should be stable, non-toxic and blendable with other ingredients to provide its own unique flavor and aroma nuance without detracting from the co-ingredients. Preferably, such compositions should be naturally occurring or present in natural foodstuffs so that its ingestible safety can be readily recognized. These materials should be capable of being synthesized in a simple and economical manner. The need for safe flavors in the cocoa butter-like area, fruity flavor area (e.g. apricot and peach), dairy flavor area and coconut flavor area is well-known particularly in the ice cream and yogurt flavor areas. More specifically, there is a need for the development of non-toxic materials which can replace natural materials not readily available, having cocoa butter-like, fruity, dairy and coconut aromas and flavor characteristics.
The instant invention provides the foregoing, which the prior art has heretofore failed to provide. Furthermore, nothing in the prior art shows compounds having structures even remotely similar to the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes of the instant invention.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 represents the NMR spectrum for the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes produced according to Example I.
FIG. 2 represents the Infrared spectrum for the 1-(2- propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1carboxaldehydes produced according to Example I.
THE INVENTION
The present invention and mixtures of the compounds 1-(2-propenyl)-3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes having the generic structure: ##STR3## wherein the carboxaldehyde moiety is bonded either at the alpha-carbon atom or the beta-carbon atom of the cyclohexenyl moiety.
The compounds having the structures: ##STR4## as well as the mixtures produced by the structure: ##STR5## are each capable of augmenting or enhancing cocoa butter-like flavors, apricot flavors, peach flavors, dairy flavors and coconut flavors by providing therein or imparting thereto, sweet, fatty, cocoa butter-like, green/grassy, dairy, diacetyllike, apricot-like and carrot-like aroma characteristics with fatty, cocoa butter-like, green/grassy, dairy-like, diacetyl-like, peach and coconut flavor characteristics.
The compounds 1-(2-propenyl)-3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde are also capable of modifying or enhancing the odor characteristics of perfume compositions and perfumed articles by imparting thereto sweet, fruity, lavender-like notes with citrus, floral and balsam nuances, thus fulfilling a need in the field of perfumery.
In tobacco and tobacco flavoring compositions the compounds 1-(2-propenyl)-3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde impart cocoa liquor-like, sweet-rich and creamy oily notes.
The compounds 1-(2-propenyl)-3-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde are produced by reacting myrac aldehyde having the structure: ##STR6## with an allylic halide in the presence of an inert solvent and an alkali metal hydroxide and in the presence of a "phase transfer agent". The reaction is carried out in a two phase system. Thus, one aspect of our invention is illustrated in the following reaction: ##STR7## wherein the carboxaldehyde moiety is bonded to the alphacarbon atom or the beta-carbon atom, X is chloro or bromo and M is alkali metal.
One aspect of our invention involves the aforementioned process comprising the step of placing the reactants for the process and the base, respectively, in two immiscible phases; an organic phase and either (i) an aqueous base phase or (ii) a solid base phase with the reactants being located substantially entirely in the first mentioned organic phase and the base being located substantially entirely in the second mentioned phase; and adding to this two phase system a "phase transfer agent" which may be one or more of several organic quaternary ammonium salts.
Specific examples of phase transfer agents useful in our invention are as follows:
Quaternary Ammonium Salts
Tricapryl methyl ammonium chloride;
Cetyl trimethyl ammonium chloride;
Cetyl trimethyl ammonium bromide; and
Benzyl trimethyl ammonium hydroxide.
Tertiary Amines
Trimethylamine;
Triethylamine; and
Dimethyl (dimethyl amino ethyl) amine.
Crown Ethers
18-crown-6 having the structure: ##STR8##
Crown Ethers
Dibenzo-18-crown-6 having the structure: ##STR9## In general, the phase transfer agents most preferred have the generic formula: ##STR10## wherein at least one of R 1 , R 2 , R 3 and R 4 is C 6 -C 14 aryl, C 6 -C 10 aralkyl, C 6 -C 20 alkyl, C 6 -C 14 alkaryl and C 6 -C 20 alkenyl and the other of R 2 , R 3 and R 4 is alkyl such as methyl, ethyl, n-propyl, i-propyl, 1-butyl, 2-butyl, 1-methyl-2-propyl, 1-pentyl and 1-octyl and Z - is an anion such as chloride, bromide and hydroxide.
The process of our invention is carried out in an inexpensive solvent which is inert to the reaction system such as toluene, benzene, o-xylene, m-xylene, p-xylene, ethyl benzene, n-hexane, cyclohexane, methylene chloride and o-dichlorobenzene.
The process of our invention is carried out at a temperature in the range of from about 10° C. up to about 150° C. with a temperature range of 50°-120° C. being preferred. The reaction time is inversely proportional to the reaction temperature, with lower reaction temperatures giving rise to greater reaction times; and, accordingly, the reaction time ranges from about 30 minutes up to about 10 hours.
In the reaction of our invention the mole ratio of myrac aldehyde to the allyl halide reactant is in the range of from 0.5:1.5 up to 1.5:0.5 with a preferred ratio being from 1:1 up to 1:1.2.
The mole ratio of base to allylic halide in the reaction mass may be in the range of from about 0.75:1 up to about 1.5:1 with a preferred ratio of base:allylic halide being from 1:1 up to 1.2:1.
The quantity of "phase transfer agent" in the reaction mass, based on the amount of myrac aldehyde in the reaction mass, may vary from 0.5 grams per mole of the myrac aldehyde up to 25 grams per mole, with a preferred concentration of "phase transfer agent" being in the range of from about 2.5 up to about 7.5 grams of "phase transfer agent" per mole of myrac aldehyde.
The reaction of our invention is preferably carried out at atmospheric pressure since that is the most convenient condition, however, lower or higher pressures can be used without detrimentally affecting the ultimate yield of desired reaction product.
The particular base used in the reaction is critical and, preferred are, sodium hydroxide and potassium hydroxide.
When the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes of our invention are used as a food flavor adjuvant, the nature of the co-ingredients included with the compounds(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes in formulating the product composition will also serve to alter, modify, augment or enhance the organoleptic characteristics of the ultimate foodstuff treated therewith.
As used herein in regard to flavors, the terms "alter", "modify" and "augment" in their various forms mean "supplying or imparting flavor character or note to otherwise bland, relatively tasteless substances or augmenting the existing flavor characteristic where a natural flavor is deficient in some regard or supplementing the existing flavor impression to modify its quality, character or taste".
The term "enhance" is used herein to mean the intensification of a flavor or aroma characteristic or note without the modification of the quality thereof. Thus, "enhancement" of a flavor or aroma means that the enhancement agent does not add any additional flavor note.
As used herein, the term "foodstuff" includes both solid and liquid ingestible materials which usually do, but need not, have nutritional value. Thus, foodstuffs include soups, convenience foods, beverages, dairy products, candies, chewing gums, vegetables, cereals, soft drinks, snacks and the like.
As used herein, the term "medicinal product" includes both solids and liquids which are ingestible non-toxic materials which have medicinal value such as cough syrups, cough drops, aspirin and chewable medicinal tablets.
The term "chewing gum" is intended to mean a composition which comprises a substantially water-insoluble, chewable plastic gum base such as chicle, or substitutes therefor, including jelutong, guttakay, rubber or certain comestible natural or synthetic resins or waxes. Incorporated with the gum base in admixture therewith may be plasticizers or softening agents, e.g., glycerine; and a flavoring composition which incorporates the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes of our invention, and in addition, sweetening agents which may be sugars, including sucrose or dextrose and/or artificial sweeteners such as cyclamates or saccharin. Other optional ingredients may also be present.
Substances suitable for use herein as co-ingredients or flavoring adjuvants are well known in the art for such use, being extensively described in the relevant literature. It is a requirement that any such material be "ingestibly" acceptable and thus non-toxic and otherwise non-deleterious particularly from an organoleptic standpoint whereby the ultimate flavor and/or aroma of the consumable material used is not caused to have unacceptable aroma and taste nuances. Such materials may in general be characterized as flavoring adjuvants or vehicles comprising broadly stabilizers, thickeners, surface active agents, conditioners, other flavorants and flavor intensifiers.
Stabilizer compounds include preservatives, e.g., sodium chloride; antioxidants, e.g., calcium and sodium ascorbate, ascorbic acid, butylated hydroxy-anisole (mixture of 2- and 3-tertiary-butyl-4-hydroxy-anisole), butylated hydroxy toluene (2,6-di-tertiary-butyl-4-methyl phenol), propyl gallate and the like and sequestrants, e.g., citric acid.
Thickener compounds include carriers, binders, protective colloids, suspending agents, emulsifiers and the like, e.g., agar agar, carrageenan; cellulose and cellulose derivatives such as carboxymethyl cellulose and methyl cellulose; natural and synthetic gums such as gum arabic, gum tragacanth; gelatin, proteinaceous materials; lipids; carbohydrates; starches, pectines, and emulsifiers, e.g., mono- and diglycerides of fatty acids, skim milk powder, hexoses, pentoses, disaccharides, e.g., sucrose corn syrup and the like.
Surface active agents include emulsifying agents, e.g., fatty acids such as capric acid, caprylic acid, palmitic acid, myristic acid and the like, mono- and diglycerides of fatty acids, lecithin, defoaming and flavor-dispersing agents such as sorbitan monostearate, potassium stearate, hydrogenated tallow alcohol and the like.
Conditioners include compounds such as bleaching and maturing agents, e.g., benzoyl peroxide, calcium peroxide, hydrogen peroxide and the like; starch modifiers such as peracetic acid, sodium chlorite, sodium hypochlorite, propylene oxide, succinic anhydride and the like, buffers and neutralizing agents, e.g., sodium acetate, ammonium bicarbonate, ammonium phosphate, citric acid, lactic acid, vinegar and the like; colorants, e.g., carminic acid, cochineal, tumeric and curcuma and the like; firming agents such as aluminum sodium sulfate, calcium chloride and calcium gluconate; texturizers, anti-caking agents, e.g., aluminum calcium sulfate and tribasic calcium phosphate; enzymes; yeast foods, e.g., calcium lactate and calcium sulfate; nutrient supplements, e.g., iron salts such as ferric phosphate, ferrous gluconate and the like, riboflavin, vitamins, zinc sources such as zinc chloride, zinc sulfate and the like.
Other flavorants and flavor intensifiers include organic acids, e.g., acetic acid, formic acid, 2-hexenoic acid, benzoic acid, n-butyric acid, caproic acid, caprylic acid, cinnamic acid, isobutyric acid, isovaleric acid, alpha-methyl-butyric acid, propionic acid, valeric acid, 2-methyl-2-pentenoic acid, and 2-methyl-3-pentenoic acid; ketones and aldehydes, e.g., acetaldehyde, acetophenone, acetone, acetyl methyl carbinol, acrolein, n-butanal, crotonal, diacetyl, 2-methyl butanal, beta, beta-dimethylacrolein, methyl-n-amyl ketone, n-hexenal, 2-hexenal, isopentanal, hydrocinnamic aldehyde, cis-3-hexenal, 2-heptanal, nonyl aldehyde, 4-(p-hydroxyphenyl)-2-butanone, alpha-ionone, beta-ionone, methyl-3-butanone, benzaldehyde, damascone, damascenone, acetophenone, 2-heptanone, o-hydroxyacetophenone, 2-methyl-2-hepten-6-one, 2-octanone, 2-undecanone, 3-phenyl-4-pentenal, 2-phenyl-2-hexenal, 2-phenyl-2-pentenal, furfural, 5-methyl furfural, cinnamaldehyde, beta-cyclohomocitral, 2-pentanone, 2-pentenal and propanal; alcohols such as 1-butanol, benzyl alcohol, 1-borneol, trans-2-buten-1-ol, ethanol, geraniol, 1-hexanal, 2-heptanol, trans-2-hexenol-1, cis-3-hexen-1-ol, 3-methyl-3-buten-1-ol, 1-pentanol, 1-penten-3-ol, p-hydroxyphenyl-2-ethanol, isoamyl alcohol, isofenchyl alcohol, phenyl-2-ethanol, alpha-terpineol, cis-terpineol hydrate, eugenol, linalool, 2-heptanol, acetoin; esters, such as butyl acetate, ethyl acetate, ethyl acetoacetate, ethyl benzoate, ethyl butyrate, ethyl caprate, ethyl caproate, ethyl caprylate, ethyl cinnamate, ethyl crotonate, ethyl formate, ethyl isobutyrate, ethyl isovalerate, ethyl laurate, ethyl myristate, ethyl alpha-methylbutyrate, ethyl propionate, ethyl salicylate, trans-2-hexenyl acetate, hexyl acetate, 2-hexenyl butyrate, hexyl butyrate, isoamyl acetate, isopropyl butyrate, methyl acetate, methyl butyrate, methyl caproate, methyl isobutyrate, alpha-methylphenylglycidate, ethyl succinate, isobutyl cinnamate, cinnamyl formate, methyl cinnamate and terpenyl acetate, hydrocarbons such as dimethyl naphthalene, dodecane, methyl diphenyl, methyl naphthalene, myrcene, naphthalene, octadecane, tetradecane, tetramethyl naphthalene, tridecane, trimethyl naphthalene, undecane, caryophyllene, 1-phellandrene, p-cymene, 1-alpha-pinene; pyrazines such as 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2-ethyl-3,5,6-trimethylpyrazine, 3-isoamyl-2,5-dimethylpyrazine, 5-isoamyl-2,3-dimethylpyrazine, 2-isoamyl-3,5,6-trimethylpyrazine, isopropyl dimethylpyrazine, methyl ethylpyrazine, tetramethylpyrazine, trimethylpyrazine; essential oils, such as jasmine absolute, cassia oil, cinnamon bark oil, rose absolute, orris absolute, lemon essential oil, Bulgarian rose, yara yara and vanilla; lactones such as δ-nonalactone; sulfides, e.g., methyl sulfide and other materials such as maltol, acetoin and acetals (e.g., 1,1-diethoxy-ethane, 1,1-dimethoxyethane and dimethoxymethane).
The specific flavoring adjuvant selected for use may be either solid or liquid depending upon the desired physical form of the ultimate product, i.e., foodstuff, whether simulated or natural, and should, in any event, (i) be organoleptically compatible with the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes of our invention by not covering or spoiling the organoleptic properties (aroma and/or taste) thereof; (ii) be nonreactive with the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes of our invention and (iii) be capable of providing an environment in which the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes can be dispersed or admixed to provide a homogeneous medium. In addition, selection of one or more flavoring adjuvants, as well as the quantities thereof will depend upon the precise organoleptic character desired in the finished product. Thus, in the case of flavoring compositions, ingredient selection will vary in accordance with the foodstuff, chewing gum, medicinal product or toothpaste to which the flavor and/or aroma are to be imparted, modified, altered or enhanced. In contradistinction, in the preparation of solid products, e.g., simulated foodstuffs, ingredients capable of providing normally solid compositions should be selected such as various cellulose derivatives.
As will be appreciated by those skilled in the art, the amount of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes employed in a particular instance can vary over a relatively wide range, depending upon the desired organoleptic effects to be achieved. Thus, correspondingly, greater amounts would be necessary in those instances wherein the ultimate food composition to be flavored is relatively bland to the taste, whereas relatively minor quantities may suffice for purposes of enhancing the composition merely deficient in natural flavor or aroma. The primary requirement is that the amount selected to be effective, i.e., sufficient to alter, modify or enhance the organoleptic characteristics of the parent composition, whether foodstuff per se, chewing gum per se, medicinal product per se, toothpaste per se, or flavoring composition.
The use of insufficient quantities of the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes will, of course, substantially vitiate any possibility of obtaining the desired results while excess quantities prove needlessly costly and in extreme cases, may disrupt the flavor-aroma balance, thus proving self-defeating. Accordingly, the terminology "effective amount" and "sufficient amount" is to be accorded a significance in the context of the present invention consistent with the obtention of desired flavoring effects.
Thus, and with respect to ultimate food compositions, chewing gum compositions, medicinal product compositions and toothpaste compositions, it is found that quantities of the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes ranging from a small but effective amount, e.g., 0.5 parts per million up to about 100 parts per million based on total composition are suitable. Concentrations in excess of the maximum quantity stated are not normally recommended, since they fail to prove commensurate enhancement of organoleptic properties. In those instances, wherein the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes is added to the foodstuff as an integral component of a flavoring composition, it is, of course, essential that the total quantity of flavoring composition employed be sufficient to yield an effective concentration of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes in the foodstuff product.
Food flavoring compositions prepared in accordance with the present invention preferably contain the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes in concentrations ranging from about 0.1% up to about 15% by weight based on the total weight of the said flavoring composition.
The composition described herein can be prepared according to conventional techniques well known as typified by cake batters and fruit drinks and can be formulated by merely admixing the involved ingredients within the proportions stated in a suitable blender to obtain the desired consistency, homogeneity of dispersion, etc. Alternatively, flavoring compositions in the form of particulate solids can be conveniently prepared by mixing the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes with, for example, gum arabic, gum tragacanth, carrageenan and the like, and thereafter spray-drying the resultant mixture whereby to obtain the particular solid product. Pre-prepared flavor mixes in powder form, e.g., a fruit-flavored powder mix are obtained by mixing the dried solid components, e.g., starch, sugar and the like and the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes in a dry blender until the requisite degree of uniformity is achieved.
It is presently preferred to combine with the compound(s) 1-(2-propenyl)-(4-emthyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes of our invention, the following adjuvants:
p-Hydroxybenzyl acetone;
Geraniol;
Cassia Oil;
Acetaldehyde;
Maltol;
Ethyl methyl phenyl glycidate;
Benzyl acetate;
Dimethyl sulfide;
Eugenol;
Vanillin;
Caryophyllene;
Methyl cinnamate;
Guiacol;
Ethyl pelargonate;
Cinnamaldehyde;
Methyl anthranilate;
5-Methyl furfural;
Isoamyl acetate;
Isobutyl acetate;
Cuminaldehyde;
Alpha ionone;
Cinnamyl formate;
Ethyl butyrate;
Methyl cinnamate;
Acetic acid;
Gamma-undecalactone;
Naphthyl ethyl ether;
Diacetyl;
Furfural;
Ethyl acetate;
Anethole;
2,3-Dimethyl pyrazine;
2-Ethyl-3-methyl pyrazine;
3-Phenyl-4-pentenal
2-Phenyl-2-hexenal;
2-Phenyl-2-pentenal;
3-Phenyl-4-pentenal diethyl acetal;
Damascone (1-crotonyl-2,2,6-trimethylcyclohex-1-one)
Mamascenone (1-crotonyl-2,2,6-trimethylcyclohexa-1,5-diene)
Beta-cyclohomocitral (2,2,6-trimethyl-cyclohex1-ene carboxaldehyde)
Isoamyl butyrate;
Cis-3-hexenol-1;
2-Methyl-2-pentenoic acid;
Elemecine (4-allyl-1,2,6-trimethoxy benzene);
Isoelemecine (4-propenyl-1,2,6-trimethoxy benzene); and
2-(4-Hydroxy4-methylpentyl) norbornadiene prepared according to U.S. Application for Letters Patent 461,703, filed on Apr. 17, 1974
The compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) and one or more auxiliary perfume ingredients, including, for example, alcohols, aldehydes, ketones, terpinic hydrocarbons, nitriles, esters, lactones, natural essential oils and synthetic essential oils, may be admixed so that the combined odors of the individual components produce a pleasant and desired fragrance, particularly and preferably in rose fragrances. Such perfume compositions usually contain (a) the main note or the "bouquet" or foundation stone of the composition; (b) modifiers which round off and accompany the main note; (c) fixatives which include odorous substances which lend a particular note to the perfume throughout all stages of evaporation and substances which retard evaporation; and (d) topnotes which are usually low boiling fresh smelling materials.
In perfume compositions, it is the individual components which contribute to their particular olfactory characteristics, however the over-all sensory effect of the perfume composition will be at least the sum total of the effects of each of the ingredients. Thus, the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) can be used to alter, modify or enhance the aroma characteristics of a perfume composition, for example, by utilizing or moderating the olfactory reaction contributed by another ingredient in the composition.
The amount of the 1-(2-propenyl)-(4-methyl-3-pentenyl-3-cyclohexene-1-carboxaldehyde(s) of our invention which will be effective in perfume compositions as well as in perfumed articles and colognes depends on many factors, including the other ingredients, their amounts and the effects which are desired. It has been found that perfume compositions containing as little as 0.01% of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) or even less (e.g., 0.005% can be used to impart a sweet, fruity, lavender note with citrus and balsam nuances to soaps, cosmetics or other products. The amount employed can range up to 70% of the fragrance components and will depend on considerations of cost, nature of the end product, the effect desired on the finished product and the particular fragrance sought.
The compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) of our invention is useful [taken alone or together with other ingredients in perfume compositions] as (an) olfactory component(s) in detergents and soaps, space odorants and deodorants, perfumes, colognes, toilet water, bath preparations, such as lacquers, brilliantines, pomades and shampoos; cosmetic preparations, such as creams, deodorants, hand lotions and sun screens; powders, such as talcs, dusting powders, face powders and the like. When used as (an) olfactory component(s) as little as 1% of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) will suffice to impart an intense floral note to rose formulations. Generally, no more than 3% of the 1-(2-propenyl)-(4-methyl-3pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s), based on the ultimate end product, is required in the perfume composition.
In addition, the perfume composition or fragrance composition of our invention can contain a vehicle, or carrier for the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s). The vehicle can be a liquid such as an alcohol, a non-toxic alcohol, a non-toxic glycol, or the like. The carrier can also be an absorbent solid, such as a gum (e.g., gum arabic) or components for encapsulating the composition (such as gelation).
It will thus be apparent that the compound(s) 1-(2-propenyl)-(4-methyl-3-pentenyl-Δ 3 -cyclohexene-1-carboxaldehyde(s) of our invention can be utilized to alter, modify or enhance sensory properties, particularly organoleptic properties, such as flavor(s) and/or fragrance(s) of a wide variety of consumable materials.
Furthermore, the 1-(2-propenyl)-(4methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehydes of our invention are capable of supplying and/or potentiating certain flavor and aroma notes usually lacking in many tobacco flavors heretofore provided.
As used herein in regard to tobacco flavors, the terms "alter" and "modify" in their various forms mean "supplying or imparting flavor character or note to otherwise bland tobacco, tobacco substitutes, or tobacco flavor formulations or augmenting the existing flavor characteristic where a natural flavor is deficient in some regard or supplementing the existing flavor impression to modify its quality, character or taste".
As used herein, the term "enhance" is intended to mean the intensification (without change in kind of quality of aroma or taste) of one or more taste and/or aroma nuances present in the organoleptic impression of tobacco or a tobacco substitute or a tobacco flavor.
Our invention thus provides an organoleptically improved smoking tobacco product and additives therefor, as well as methods of making the same which overcome specific problems heretofore encountered in which specific desired woody cocoa and cocoa liquer-like flavor characteristics of natural Burley tobacco as well as the sweet-rich and creamy oily nuances thereof, are created or enhanced and may be readily controlled and maintained at the desired uniform level regardless of variations in the tobacco components of the blend.
This invention further provides improved tobacco additives and methods whereby various cocoa, cocoa liquor-like, sweet-rich and creamy oily notes may be imparted to smoking tobacco products and may be readily varied and controlled to produce the desired uniform flavor characteristics.
In carrying out this aspect of our invention, we add to smoking tobacco materials or a suitable substitute therefor (e.g., dried lettuce leaves) an aroma and flavor additive containing as an active ingredient the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s).
In addition to the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexane-1-carboxaldehyde(s) of our invention other flavoring and aroma additives may be added to the smoking tobacco materials or substitute therefor either separately or in mixture with the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) as follows:
I. Synthetic Materials
Beta-ethyl-cinnamaldehyde;
Eugenol;
Dipentene;
Damascenone;
Maltol;
Ethyl Maltol;
Delta undecalactone;
Delta decalactone;
Benzaldehyde;
Amyl acetate;
Ethyl butyrate;
Ethyl valerate;
Ethyl acetate;
Beta-cyclohomocitral;
2-Hexenol-1,2-methyl-5-isopropyl-1,3-nonadiene-8-one;
2,6-Dimethyl-2,6-undecadiene-10-one;
2-Methyl-5-isopropyl acetophenone;
2-Hydroxy-2,5,5,8a-tetramethyl-1-(2-hydroxyethyl)-decahydronaphthalene;
Dodecahydro-3a,6,6,9a-tetramethyl naphtho-(2,1-b)-furan;
4-Hydroxy hexanoic acid, gamma lactone;
Polyisoprenoid hydrocarbons defined in Example V of U.S. Pat. No. 3,589,372 issued on June 29, 1971.
II. Natural Oils
Celery seed oil;
Coffee extract;
Bergamot Oil;
Cocoa extract;
Nutmeg oil;
Origanum oil
An aroma and flavoring concentrate containing the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) and, if desired, one or more of the above indicated additional flavoring additives may be added to the smoking tobacco material, to the filter or to the leaf or paper wrapper. The smoking tobacco material may be shredded, cured, cased and blended tobacco material or reconstituted tobacco material or tobacco substitutes (e.g., lettuce leaves) or mixtures thereof. The proportions of flavoring additives may be varied in accordance with taste but insofar as enhancement or the imparting of natural and/or sweet notes, we have found that satisfactory results are obtained if the proportion by weight of the sum total of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) to smoking tobacco material is between 250 ppm and 1,500 ppm (0.025%-0.15%) of the active ingredients to the smoking tobacco material. We have further found that satisfactory results are obtained if the proportion by weight of the sum total of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1 -carboxaldehyde(s) used to flavoring material is between 2,500 and 10,000 ppm (0.25%-1.5%).
Any convenient method for incorporating the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) in the tobacco product may be employed. Thus, the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) taken alone or along with other flavoring additives may be dissolved in a suitable solvent such as ethanol, pentane, diethyl ether and/or other volatile organic solvents and the resulting solution may either be sprayed on the cured, cased and blended tobacco material or the tobacco material may be dipped into such solution. Under certain circumstances, a solution of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) taken alone or taken further together with other flavoring additives as set forth above, may be applied by means of a suitable applicator such as a brush or roller on the paper or leaf wrapper for the smoking product, or it may be applied to the filter by either spraying, or dipping, or coating.
Furthermore, it will be apparent that only a portion of the tobacco or substitute therefor need be treated and the thus treated tobacco may be blended with other tobaccos before the ultimate tobacco product is formed. In such cases, the tobacco treated may have the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) in excess of the amounts or concentrations above indicated so that when blended with other tobaccos, the final product will have the percentage within the indicated range.
In accordance with one specific example of our invention, an aged, cured and shredded domestic burley tobacco is sprayed with a 20% ethyl alcohol solution of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) in an amount to provide a tobacco composition containing 800 ppm by weight of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-b 1-carboxyaldehyde(s) on a dry basis. Thereafter, the alcohol is removed by evaporation and the tobacco is manufactured into cigarettes by the usual techniques. The cigarette when treated as indicated has a desired and pleasing aroma (increased smoke body sensation in the mouth with enhanced tobacco-like notes and pleasant aromatic nuances) which is detectable in the main and side streams when the cigarette is smoked. This aroma is described as having increased body, more tobacco-like, more aromatic, slightly oily and slightly cocoa-like with cocoa liquor-like, creamy oily and sweet rich notes.
While our invention is particularly useful in the manufacture of smoking tobacco, such as cigarette tobacco, cigar tobacco and pipe tobacco, other tobacco products formed from sheeted tobacco dust or fines may also be used. Likewise, the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) of our invention can be incorporated with materials such as filter tip materials, seam paste, packaging materials and the like which are used along with tobacco to form a product adapted for smoking. Furthermore, the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) can be added to certain tobacco substituents of natural or synthetic origin (e.g., dried lettuce leaves) and, accordingly, by the term "tobacco" as used throughout this specification is meant any composition intended for human consumption by smoking or otherwise, whether composed of tobacco plant parts or substitute materials or both.
The following examples serve to illustrate our invention and the invention is to be considered restricted thereto only as indicated in the appended claims.
All parts and percentages given herein are by weight unless otherwise specified.
EXAMPLE I
PREPARATION OF 1-ALLYL-4-(4-METHYL-3-PENTENYL)-3-CYCLOHEXENE-1-CARBOXALDEHYDE AND 1-ALLYL-3-(3-METHYL-3-PENTENYL)-3-CYCLOHEXENE-1-CARBOXALDEHYDE ##STR11##
Procedure
A slurry containing 289 grams of allyl chloride; 180 grams of granular sodium hydroxide; 400 ml of toluene; 25 grams of Aliquat 336®; and 576 grams of a mixture of 4-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehyde and 3-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehyde is heated at reflux for 7 hours. Water is added to the cooled reaction mass and the resulting organic phase is separated and washed twice with water. Distillation through a short column affords an oil which contained 381 grams (55%) of product (b.p. 140°-144°, 1.5 mm). The product is purified by steam vacuum fractional distillation through a 1 inch × 12 inch Goodloe-packed column (b.p. 113°-120°, 1.5 mm at a steam rate of 1.6 ml liq. H 2 O/min.). ##STR12## The NMR data for the mixture produced above is as follows:
______________________________________δ, ppm Interpretation______________________________________1.08 (3, s)1.02 (3, s) methyl groups "a"1.79 (2, d, J=Hz) methylene groups "b"9.05 (1, s) ##STR13##______________________________________
The Infrared data for the mixture produced above is as follows:
1712 cm -1 >C═O
1630 cm -1 >C═C<
The Mass Spectral data is as follows:
41, 69, 93, 39, 91, 79.
The NMR spectrum for the reaction product produced herein is set forth in FIG. 1.
The infrared spectrum is set forth in FIG. 2.
EXAMPLE II
A perfume composition is prepared by admixing the following ingredients in the indicated proportions:
______________________________________Ingredient Amount (Grams)______________________________________n-Decyl Aldehyde 1n-Dodecyl Aldehyde 2Methyl Nonyl Acetaldehyde 0.5Linalool 50Linalyl Acetate 70Phenyl Ethyl Alcohol 100Petigrain SA 20Bergamot Oil 30Alpha Methyl Ionone 25A mixture of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ.sup.3 -cyclo-hexene-1-carboxaldehyde(s),produced according to Example I 10Cyclized Bicyclo C-12 materialproduced according to theprocess of Example IV ofCanadian Patent 854,225, issuedon October 20, 1970 5Isobornyl cyclohexyl alcohol 10Benzyl Acetate 252-n-Heptyl cyclopentanone 5 353.3 (TOTAL)______________________________________
The foregoing blend is evaluated and found to have a high degree of richness and persistence in its novel natural fruity quality. This base composition can be admixed with aqueous ethanol, chilled and filtered to produce a finished cologne. The cologne so prepared has a fruity aroma leaning towards a lavender-like note. The base composition can also be used to scent soap or other toilet goods such as lotion, aerosol, sprays and the like.
EXAMPLE III
PREPARATION OF A COSMETIC POWDER COMPOSITION
A comestic powder is prepared by mixing in a ball mill, 100 g of talcum powder with 0.25 g of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) produced according to Example I. It has an excellent fruity, lavender-like note with citrus and balsam nuances.
EXAMPLE IV
PERFUMED LIQUID DETERGENT
Concentrated liquid detergents with fruity, lavender-like notes and citrus and balsam nuances (which detergents are produced from Lysine salt of n-dodecyl benzene sulfonic acid as more specifically described in U.S. Pat. No. 3,948,818, issued on Apr. 6, 1976) are prepared containing the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) prepared according to Example I. They are prepared by adding and homogeneously mixing the appropriate quantity of the 1-(2-propenyl)-4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) in the liquid detergent. The detergents all possess a fruity, lavender-like note with citrus and balsam nuances, the intensity increasing with greater concentrations of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s).
EXAMPLE V
PREPARATION OF A COLOGNE AND HANDKERCHIEF PERFUME
The 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s), prepared according to the process of Example I is incorporated in a cologne at a concentration of 2.5% in 85% aqueous ethanol; and into a handkerchief perfume at a concentration of 20% (in 95% aqueous ethanol). A distinct and definite fruity, lavender-like note with citrus and balsam nuances is imparted to the cologne and to the handkerchief perfume.
EXAMPLE VI
PREPARATION OF A COLOGNE AND HANDKERCHIEF PERFUME
The composition of Example II is incorporated in a colgone at a concentration of 2.5% in 85% aqueous ethanol; and into a handkerchief perfume at a concentration of 20% (in 85% aqueous ethanol). The use of the 1-(2-propenyl)-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) in the composition of Example II affords a distinct and definite fruity, lavender-like note with citrus and balsam nuances to the handkerchief perfume and cologne.
EXAMPLE VII
PREPARATION OF SOAP COMPOSITION
One hundred grams of soap chips are mixed with two grams of the composition of Example II until a substantially homogeneous composition is obtained. The perfumed soap composition manifests an excellent fruity, lavender-like note with citrus and balsam nuances.
EXAMPLE VIII
PREPARATION OF A DETERGENT COMPOSITION
A total of 100 grams of a detergent powder (Lysine salt of n-dodecyl benzene sulfonic acid as more specifically described in U.S. Pat. No. 3,948,818, issued on Apr. 6, 1976) is mixed with 0.70 grams of the composition of Example II until a substantially homogeneous composition is obtained. This composition has an excellent fruity, lavender-like note with citrus and balsam nuances.
EXAMPLE IX
BASIC CHOCOLATE FLAVOR FORMULATION
The following basic chocolate flavor formulation is produced:
______________________________________Ingredient Parts by Weight______________________________________Dimethyl Sulfide 1.0Isobutyl Acetate 1.0Isoamyl Acetate 1.0Phenylethyl Acetate 0.5Diacetyl (10% in ethanol) 0.5Furfural (50% in propylene) 0.5Isoamyl Alcohol 1.0Gamma-butyrolactone 5.0Acetophenone 0.5Benzaldehyde 1.0Phenyl Acetic Acid 2.0Maltol 3.0Acetaldehyde 2.0Isobutyraldehyde 8.0Isovaleraldehyde 15.0Phenylethyl Alcohol 8.0Vanillin 15.0Propylene Glycol 40.0 100.0 TOTAL______________________________________
To the above chocolate formulation 15% by weight of the mixture of 1-allyl-4-(4-methyl-b 3-pentenyl)-3-cyclohexene-1-carboxaldehyde and 1-allyl-3-(3-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehyde produced according to Example I is added. A portion of the formulation contains no such additive. The formulation with the 1-allyl-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehydes is compared to the formulation without the 1-allyl-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehydes in water at the rate of 5 ppm and submitted for evaluation to a bench panel. The opinion of the panel is unanimous; that the flavor with the compound(s) 1-allyl-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehyde(s), at the level of 15%, has the characteristic cocoa butter-like aroma and taste characteristics.
When the compound(s) 1-allyl-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehyde is added at the rate of 5% to the same basic chocolate formulation, fuller, more cocoa powder-like notes in aroma and taste are created as compared to the same formulation without the compound(s) 1-allyl-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehyde at the level of 5 ppm in water.
In conclusion, the compound(s) 1-allyl-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldhyde(s) surprisingly, unexpectedly and advantageously improves cocoa and chocolate notes as well as cocoa butter characteristics in chocolate.
EXAMPLE X
A. POWDER FLAVOR COMPOSITION
20 Grams of the flavor composition of Example IX is emulsified in a solution containing 300 gm gum acacia and 700 gm water. The emulsion is spray-dried with a Bowen Lab Model Drier utilizing 260 c.f.m. of air with an inlet temperature of 500° F., an outlet temperature of 200° F., and a wheel speed of 50,000 r.p.m.
B. SUSTAINED RELEASE FLAVOR
The following mixture is prepared:
______________________________________Ingredient Parts by Weight______________________________________Liquid Chocolate FlavorComposition of Example IX 20Propylene glycol 9Cab-O-Sil® M-5(Brand of Silica produced by theCabot Corporation of 125 HighStreet, Boston, Mass. 02110;Physical Properties: Surface Area: 200 m.sup.2 /gm Nominal particle size: 0.012 microns Density: 2.3 lbs./cu.ft.) 5.00______________________________________
The Cab-O-Sil is dispersed in the liquid chocolate flavor composition of Example IX with vigorous stirring, thereby resulting in a viscous liquid. 71 Parts by weight of the powder flavor composition of Part A, supra, is then blended into the said viscous liquid, with stirring, at 25° C. for a period of 30 minutes resulting in a dry, free flowing sustained release flavor powder.
EXAMPLE XI
10 Parts by Weight of 50 Bloom pigskin gelatin is added to 90 parts by weight of water at a temperature of 150° F. The mixture is agitated until the gelatin is completely dissolved and the solution is cooled to 120° F. 20 Parts by weight of the liquid flavor composition of Example IX is added to the solution which is then homogenized to form an emulsion having particle size typically in the range of 2-5 microns. This material is kept at 120° F. under which conditions the gelatin will not jell.
Coascervation is induced by adding, slowly and uniformly 40 parts by weight of a 20% aqueous solution of sodium sulphate. During coascervation, the gelatin molecules are deposited uniformly about each oil droplet as a nucleus.
Gelation is effected by pouring the heated coascervate mixture into 1,000 parts by weight of 7% aqueous solution of sodium sulphate at 65° F. The resulting jelled coascervate may be filtered and washed with water at temperatures below the melting point of gelatin, to remove the salt.
Hardening of the filtered cake, in this example, is effected by washing with 200 parts by weight of 37% solution of formaldehyde in water. The cake is then washed to remove residual formaldehyde.
EXAMPLE XII
100 Parts by weight of chicle are mixed with 4 parts by weight of the flavor prepared in accordance with Example X. 300 Parts of sucrose and 100 parts of corn syrup are added. Mixing is effected in a ribbon blender with jacketed side walls of the type manufactured by the Baker Perkins Co.
The resultant chewing gum blend is then manufactured into strips 1 inch in width and 0.1 inches in thickness. The strips are cut into lengths of 3 inches each. On chewing, the chewing gum has a pleasant long lasting chocolate flavor.
EXAMPLE XIII
CHEWING GUM
100 Parts by weight of chicle are mixed with 18 parts by weight of the flavor prepared in accordance with Example XI. 300 Parts of sucrose and 100 parts of corn syrup are then added. Mixing is effected in a ribbon blender with jacketed side walls of the type manufactured by the Baker Perkins Co.
The resultant chewing gum blend is then manufactured into strips 1 inch in width and 0.1 inches in thickness. The strips are cut into lengths of 3 inches each. On chewing, the chewing gum has a pleasant long lasting chocolate flavor.
EXAMPLE XIV
TOOTHPASTE FORMULATION
The following separate groups of ingredients are prepared:
______________________________________Parts by Weight Ingredient______________________________________Group "A"30.200 Glycerin15.325 Distilled WaterParts by Weight Ingredient .100 Sodium Benzoate .125 Saccharin Sodium .400 Stannous FluorideGroup "B"12.500 Calcium Carbonate37.200 Dicalcium Phosphate (Dihydrate)Group "C"2.000 Sodium N-Lauroyl Sar- cosinate (foaming agent)"D"1.200 Flavor Material of Example X100.0 (total)______________________________________
PROCEDURE
1. The ingredients in Group "A" are stirred and heated in a steam jacketed kettle to 160° F.
2. Stirring is continued for an additional three to five minutes to form a homogenous gel.
3. The powders of Group "B" are added to the gel, while mixing until a homogenous paste is formed.
4. With stirring, the flavor of "D" is added and lastly the sodium n-lauroyl sarcosinate.
5. The resultant slurry is then blended for one hour. The completed paste is then transferred to a three roller mill and then homogenized, and finally tubed.
The resulting toothpaste when used in a normal toothbrushing procedure yields a pleasant chocolate flavor, of constant strong intensity throughout said procedure (1-1.5 minutes).
EXAMPLE XV
CHEWABLE VITAMIN TABLETS
The flavor material produced according to the process of Example XI is added to a Chewable Vitamin Tablet Formulation at a rate of 10 gm/Kg which Chewable Vitamin Tablet Formulation is prepared as follows:
In a Hobart Mixer, the following materials are blended to homogeneity:
______________________________________ Gms/1000 tablets______________________________________Vitamin C (ascorbic acid)an ascorbic acid-sodium ascorbate mixture 1:1 70.0Vitamin B.sub.1 (thiamine mononitrate)as Rocoat® thiamine mononitrate 331/3%(Hoffman La Roche) 4.0Vitamin B.sub.2 (riboflavin)as Rocoat® riboflavin 331/3% 5.0Vitamin B.sub.6 (pyridoxine hydrochloride)as Rocoat® pyridoxine hydrochloride 331/3% 4.0Niacinamideas Rocoat® niacinamide 331/3% 33.0Calcium pantothenate 11.5Vitamin B.sub.12 (cyanocobalamin)as Merck 0.1% in gelatin 3.5Vitamin E (dl-alpha tecopheryl acetate)as dry Vitamin E acetate 331/3% Roche 6.6d-Biotin 0.044Certified lake color 5.0Flavor of Example XI (as indicated above)Sweetener - sodium saccharin 1.0Magnesium stearate lubricant 10.0Mannitol q.s. to make 500.0______________________________________
Preliminary tablets are prepared by slugging with flat-faced punches and grinding the slugs to 14 mesh. 13.5 Grams dry Vitamin A Acetate and 0.6 grams Vitamin D are then added as beadlets. The entire blend is then compressed using concave punches at 0.5 grams each.
Chewing of the resultant tablets yields a pleasant, long-lasting, consistently strong chocolate flavor for a period of 12 minutes.
EXAMPLE XVI
TOBACCO FORMULATION
A tobacco mixture is produced by admixing the following ingredients:
______________________________________Ingredients Parts by Weight______________________________________Bright 40.1Burley 24.9Maryland 1.1Turkish 11.6Stem (flue-cured) 14.2Glycerine 2.8Water 5.3______________________________________
Cigarettes are prepared from this tobacco.
The following flavor formulation is prepared:
______________________________________Ingredients Parts by Weight______________________________________Ethyl butyrate .05Ethyl valerate .05Maltol 2.00Cocoa extract 26.00Coffee extract 10.00Ethyl alcohol 20.00Water 41.90______________________________________
The above-stated tobacco flavor formulation is applied at the rate of 1.0% to all of the cigarettes produced using the above tobacco formulation. Half of the cigarettes are then treated with 500 or 1,000 ppm of the mixture produced according to Example I of l-allyl-3 and 4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s). The control cigarettes not containing the mixture of 1-allyl-3 or 4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) produced according to the process of Example I and the experimental cigarettes which contain the mixture of 1-allyl-3 or 4-(4-methyl-3-pentenyl)-Δ 3 -cyclohexene-1-carboxaldehyde(s) produced according to the process of Example I are evaluated by paired comparison and the results are as follows:
The experimental cigarettes are found to have more smoke body and a fuller smoke body sensation in the mouth on smoking. The tobacco-like notes are enhanced and the flavor of the tobacco on smoking is more aromatic with cocoa liquer-like, sweet-rich and creamy oily notes.
The tobacco of the experimental cigarettes, prior to smoking, has cocoa liquer-like, sweet-rich and creamy oily notes. All cigarettes are evaluated for smoke flavor with a 20 mm cellulose acetate filter.
EXAMPLE XVII
A slurry containing 289 grams of allyl chloride; 252 grams of flaked potassium hydroxide; 400 ml of toluene; 40 grams of 18 -crown-6 having the structure: ##STR14## and 576 grams of myrac aldehyde is heated at reflux for three hours. The reaction mass is treated as in Example I to afford 287 grams of product, a mixture of compounds having the structures: ##STR15##
EXAMPLE XVIII
A slurry containing 289 grams of allyl chloride; 180 grams of granular sodium hydroxide; 400 ml of toluene; 40 grams of triethylamine; and 576 grams of a mixture of myrac aldehyde is heated at reflux for 8 hours. The reaction mass is treated as in Example I to afford 240 grams of product, a mixture of compounds having the structures: ##STR16##
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