Flavor Chemistry 风味化学.pptVIP

Advances in Flavoring Materials 1970’s-80’s – Other Furanones Sotolon (caramel furanone) Maple furanone identified in cane sugar – powerful caramel maple notes Sotolon Maple Furanone (Abhexone) Threshold: 0.003 ppb 0.00005 ppb Sotolon – key flavorant of fenugreek, sake, sherry wine Advances in Flavoring Materials 1975 - Introduction of α-Damascone and β-Damascone 1982 – Introduction of Damascenone 1970 – Discovery Damascenone β-Damascone Advances in Flavoring Materials 1965 – Haarmann Reimer begins study on synthesis of (-)-menthol from m-cresol/thymol 1973 – HR menthol plant begins production in Holzminden 1978 – HR’s Bushy Park, SC menthol plant on stream 1973 - Haarmann Reimer (-)-Menthol Synthesis Advances in Flavoring Materials 1974 – Thiomenthones identified in Buchu oil Key component for black currant and the “fuzzy” peach skin note 1970’s - Wilkinson Sword’s - “Cool without Menthol” In the 1970s Wilkinson Sword Ltd. designed and evaluated about 1200 compounds for their cooling activity. Two of these, WS-3 and WS-23 were commercialized with limited success. Upon expiration of the Wilkinson Sword patents in the late 90’s, a flurry of activity resulted in expanded interest in these and related “sensate” compounds (such as Takasago’s Coolant Agent 10 and Symrise’s Frescolat? series). WS-3 WS-23 Advances in Flavoring Materials 1980 – Patent on Oxane? 1977 - Winter identifies 2-methyl-4-propyl-1,3-oxathiane as a character impact compound in Passionfruit 1984 – Pickenhagen determines that (-)- cis- 2-methyl-4-propyl-1,3-oxathiane is the important diastereomer Advances in Flavoring Materials (-)-(2R,4S)-2-methyl-4-propyl-1,3-oxathiane Odor: powerful sulfury, tropical fruit Threshold: 2 ppb (+)-(2S,4R)-2-methyl-4-propyl-1,3-oxathiane Odor: flat, estery, camphoraceous, floral, less sulfury Threshold:4 ppb Advances in Flavoring Materials 1981 – BASF Citral Plant comes on stream ??????????????????