http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CH-544509-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c76d9aa991b21d1b3e3cdb339c8469af http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1c3f7ac9513e9ffd299c153d9713f7be |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-465 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-204 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-46 |
| filingDate | 1969-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aea09b6eea3ac9e5b8379bc33430f061 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58edbba31549bbe31c7a90efaf9eef51 |
| publicationDate | 1974-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CH-544509-A |
| titleOfInvention | Process to give a luxury food or food a taste and smell of roasted or burnt note |
| abstract | The additives are selected from known cpds. alpha-methylmercaptopropionaldehyde, methyl ethyl disulphide, methyl isobutyl disulphide, methyl n-amyl disulphide, dimethyl trisulphide, S-methyl thiobenzoate, S-methyl thio-n-butyrate, S-methyl, thiovalerate and alpha-methylmercaptoacetaldehyde, or new cpds. S-methyl thioisovalerate, S-methyl thioantheisovalerate alpha-methylmercaptoisovaleraldehyde, alpha-methyldithioisobutyraldehyde, alpha-methyldithioisovaleraldehyde, ethyl alpha-methyldithiopropionate, alpha-methyldithioisobutyronitrile, ethyl alpha-methylmercaptovalerate, ethy alpha-methyldithioisobutyrate, beta-methyldithiopropionaldehyde and alpha-methylmercaptovaleraldehyde. These cpds. are used in small concns. |
| priorityDate | 1969-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 93.