Process for augmenting or enhancing the raspberry aroma or taste of a foodstuff or chewing gum using a mixture of ketones

摘要

Described is a method for augmenting or enhancing the aroma or taste of a raspberry flavored foodstuff or chewing gum comprising the step of intimately admixing with said foodstuff or chewing gum from 0.02 parts per million up to about 300 parts per million based on total composition of a mixture of compounds prepared according to the process consisting essentially of the steps of:PP1. reacting alpha pinene with an equimolar mixture of carbon monoxide and hydrogen at a pressure of 4,000 psig and a temperature in the range of 200°- 220° C. whereby a mixture of aldehydes is formed;PP2. distilling the mixture of aldehydes at a vapor temperature in the range of from 85. degree. C. up to 93° C. and a pressure of from 3 mm/Hg. up to 4 mm/Hg., thereby recovering a mixture of aldehydes;P P3. reacting the resulting mixture of aldehydes with methyl ethyl ketone at a temperature of about 45° C. thereby forming a mixture of ketones; andPP4. distilling the resulting mixture of ketones at a vapor temperature in the range of from 69° C. up to 89° C. and a pressure in the range of from 1.4 up to 1.8 mm/Hg. thereby recovering a mixture of ketones,PPthe reaction of alpha pinene with carbon monoxide and hydrogen taking place in the presence of a cobalt octacarbonyl catalyst.