Substituted thiazoles and flavoring processes and products produced thereby

Abstract

Processes for altering the flavors and/or fragrances of materials which comprise adding thereto effective amounts of at least one thiazole having the formula: ##STR1## wherein R is hydrogen, alkyl, or acyl; X is .Iadd.alkyl, .Iaddend.alkoxy, .Iadd.or .Iaddend.hydrogen, .[.or when R and Y are alkyl, alkyl;.]. and Y is alkyl, acyl, alkoxy or hydrogen, no more than two of R, X and Y being hydrogen; .Iadd.with the proviso that X is alkyl only when either (i) R and Y are each alkyl or (ii) Y is alkoxy; .Iaddend.compositions containing such thiazoles and compositions; perfumed materials containing such thiazoles and compositions; and novel thiazoles and processes for producing same.

What is claimed is: .[.1. A process for altering the organoleptic properties of a consumable material selected from the group consisting of a foodstuff, fragrance composition, and tobacco which comprises adding thereto a small but effective amount of at least one thiazole having the formula: ##STR22## wherein R is hydrogen, acyl or, when X and Y are alkyl, alkyl; X is alkyl, alkoxy, or hydrogen; Y is alkyl, acyl, alkoxy or hydrogen; at least one of R, X, and Y is not hydrogen and when X is alkyl R and Y are not both 
     
        hydrogen, and X is not hydrogen when R and Y are both alkyl..]. .[.2.  A process according to claim 1 wherein the alkyl alkoxy, and acyl groups contain up to four carbon atoms..]. .[.3. A process according to claim 1 wherein at least two thiazoles are added..]. .[.4. A process according to claim 1 wherein the consumable material is a foodstuff..]. .[.5. A process as defined in claim 1 wherein said consumable material is a fragrance 
     
     
        composition..]. .[.6.  A process as defined in claim 1 wherein said consumable material is tobacco..]. .[.7. A process as defined in claim 1 wherein no more than one hydrogen is substituent on the thiazole ring..]. .[.8. A process as defined in claim 1 wherein the thiazole is one selected from the group consisting of 4-methyl-5-acetyl thiazole; trimethylthiazole; 2,4-dimethyl-5-acetylthiazole; 2,4-dimethyl-5-ethylthiazole, 2-methyl-5-methoxy-4-isobutylthiazole; 4-isobutyl-5-methoxythiazole; 2-methyl-5-methoxythiazole 4-acetylthiazole; 5-methoxythiazole; 2-ethoxythiazole; 2-methoxythiazole; 2-methyl-4-isobutyl-5-ethoxythiazole; 4-isobutyl-5-ethoxythiazole; and 5-ethoxythiazole..]. .[.9. A foodstuff comprising an edible material and a small but effective amount of at least one thiazole having the formula: ##STR23## wherein R is hydrogen, acyl or, when X and Y are alkyl, alkyl; X is alkyl, alkoxy, or hydrogen; Y is alkyl, acyl, alkoxy, or hydrogen; at least one of R, X and Y is not hydrogen; and when X is alkyl R and Y are not both hydrogen, and X is not hydrogen when R and Y are both alkyl..]. .Iadd. 
     
     
             A process for altering the organoleptic properties of a consumable material selected from the group consisting of a foodstuff, fragrance composition, and tobacco which comprises adding thereto a small but effective amount of at least one thiazole having the formula: ##STR24## wherein R is hydrogen, alkyl or acyl; X is alkyl, alkoxy, or hydrogen; Y is alkyl, acyl, alkoxy or hydrogen; at least one of R, X and Y not being hydrogen; with the provisos (a) that X is alkyl only when either (i) R and Y are each alkyl or (ii) Y is alkoxy and (b) that when Y is methoxy, R is 
     
     
        alkyl or X is hydrogen. .Iaddend..Iadd. 11.  A process according to claim 10 wherein the alkyl, alkoxy and acyl groups contain up to four carbon atoms. .Iaddend..Iadd. 12. A process according to claim 10 wherein at least two thiazoles are added. .Iaddend..Iadd. 13. A process according to claim 10 wherein the consumable material is a foodstuff. .Iaddend..Iadd. 14. A process as defined in claim 10 wherein said consumable material is a fragrance composition. .Iaddend..Iadd. 15. A process as defined in claim 10 wherein said consumable material is a tobacco. .Iaddend..Iadd. 16. A process as defined in claim 10 wherein no more than one hydrogen is substituent on the thiazole ring. .Iaddend..Iadd. 17. A process as defined in claim 10 wherein the thiazole is one selected from the group consisting of 4-methyl-5-acetyl thiazole; trimethylthiazole; 2,4-dimethyl-5-acetylthiazole; 2,4-dimethyl-5-ethylthiazole; 2-methyl-5-methoxy-4-isobutylthiazole; 4-isobutyl-5-methoxythiazole; 4-acetylthiazole; 5-methoxythiazole; 2-ethoxythiazole; 2-methoxythiazole; 2-methyl-4-isobutyl-5-ethoxythiazole; 4-isobutyl-4-ethoxythiazole; and 5-ethoxythiazole. .Iaddend. .Iadd. 18. A foodstuff comprising an edible material and a small but effective amount of at least one thiazole having the formula: ##STR25## wherein R is hydrogen, alkyl, or acyl; X is alkyl, alkoxy or hydrogen; Y is alkyl, acyl, alkoxy, or hydrogen; at least one of R, X and Y not being hydrogen; with the proviso (a) that X is alkyl only when either (i) R and Y are each alkyl or (ii) Y is akoxy and (b) that when Y is methoxy, R is alkyl or X is hydrogen. .Iaddend.