http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-3840675-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d713d6769aa1da8e52da5128bb95ead0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-201 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2022 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 1973-01-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1974-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aa59e9be71e73d8b18bf8aa7df13b8e2 |
| publicationDate | 1974-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-3840675-A |
| titleOfInvention | Popcorn-like flavorant and process for preparing the same |
| abstract | 1. A PROCESS FOR PRODUCING A FLAVORANT HAVING THE TASTE AND AROMA OF POPCORN WHICH COMPRISES: (A) PREPARING A REACTION MIXTURE COMPRISING A COMPOUND SELECTED FROM THE GROUP CONSISTING OF GLYOXAL AND GLYCOALDEHYDE, AND A SULFIDE SOURCE; 8B) HEATING THE REACTION MIXTURE AT AN ELEVATED TEMPERATURE TO EFFECT THE REACTION; (C) COOLING THE REACTION MIXTURE; (D) ADJUSTING THE PH OF THE REACTION MIXTURE TO BELOW ABOUT 7 TO THEREBY EVOLVE EXCESS HYDROGEN SULFIDE; AND (E) AGING THE REACTION MIXTURE TO THEREBY DEVELOP THE CHARACTERISTIC PLEASANT POPCORN FLAVOR AND AROMA. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11497612-B1 |
| priorityDate | 1973-01-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.