http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CH-573224-A5
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f131a39f6301c6a0a78bb3c268666472 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2052 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 1971-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1976-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CH-573224-A5 |
| titleOfInvention | Pineapple flavour compsns - contain 3-(alpha-tetrahydrofuryl) propionate |
| abstract | Pineapply aroma for use in jellies, drinks, yoghurt milk drinks, etc. comprises 0.2-5 wt.% of ethyl 3-(alpha-tetrahydrofuryl) propionate. The ester can be used either alone or in compsns. contg. other flavourings. If it is used mainly to improve the aroma 1-2 wt.% is pref. The final concn. in food prods. is 0.5-500 ppm pref. 5-50 ppm. The ester gives better reproducibility of aroma and is more economical than other flavourings. 20 pts. wt. of ester were added to a compsn. comprising 5 pts. wt. ethyl acetate 5 pts. wt. butyl acetate, 5 pts. wt. amyl acetate, 10 pts. wt. allyl caproate, 465 pts. wt. of pineapple juice concentrate, 5 pts. wt. vanillin, 5 pts. wt. maltol and 500 pts. wt. ethanol. The pineapple aroma was greatly improved. The prod. could be used for flavouring jellies. |
| priorityDate | 1971-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.