| abstract |
Methods for altering the organoleptic properties of foodstuffs comprising incorporating with such foodstuffs a small but effective amount of at least one 3-thia alkane-1,4 dione having the formula: WHEREIN R1 and R2 are the same or different and are either hydrogen or lower alkyl, R3 is either hydrogen, lower alkyl, acyl, aroyl, benzyl or phenyl; each of R4 and R6 are the same or different and are either hydrogen or lower alkyl together with compositions containing the 3-thia alkane-1,4 diones for use in altering such organoleptic properties. |