AGENT FOR IMPROVING FLAVOR AND SMELL QUALITY OF FOOD PERFUME AND IMPROVEMENT OF FLAVOR AND SMELL QUALITY OF FOOD PERFUME AND FOOD PERFUME COMPOSITION

摘要

PROBLEM TO BE SOLVED: To obtain the subject composition containing a specific compound contained in a thermally processed flavor as an ingredient, capable of being applied to various perfumes, and capable of being added to food perfumes to impart and strengthen flavors and smell qualities excellent in palatability. ;SOLUTION: This agent contains as an active ingredient at least one of (A) 1-(1-pyrrolidinyl)-2-propanone, (B) 1-(1-pyrrolidinyl)-2-butanone, (C) 1-(1- pyrrolidinyl)-3-methyl-2-butanone, (D) 3-(1-pyrrolidinyl)-2-butanone, (E) 2-(1- pyrrolidinyl)-3-pentanone and (F) 3-(1-pyrrolidinyl)-2-pentanone, which are obtained in high yields by reacting an α-halogenated ketone with pyrrolidine in a solvent such as THF in the presence of a base such as potassium carbonate and subsequently directly distilling the reaction mixture. The composition can be mixed with a solvent for perfumes in an arbitrary ratio.;COPYRIGHT: (C)1997,JPO