摘要：

A pro-odorant or pro-flavorant that is liquid at room temperature and has a relatively low viscosity and has the formula (I): wherein R1 is H, an aliphatic group or an aromatic group, R2 is an aliphatic group or an aromatic group, provided that the total number of carbon atoms in the groups R1 and R2 is 10 or more; R5 is CN, COOH, COOR7, CHO or C(O)R8; R3, R4 and R6 are each independently hydrogen or organic moieties which together with R5 render a compound of formula R5R6C=CR3R4 a material having odorant or flavourant characteristics and R7 and R8 are each independently an organic moiety; or the formula (II): R9R10C=NR11 wherein R11 has at least 10 carbon atoms and is an aliphatic group or an aromatic group; R9 and R10 are each independently H or organic moieties which together with C=O render a compound of formula : R9R10C=O a material having odorant or flavourant characteristics, provided that only one of R9 and R10 is hydrogen; or the formula (III): wherein R1 is H, an aliphatic group or an aromatic group, R2 is an aliphatic group or an aromatic group, provided that the total number of carbon atoms in the groups R1 and R2 is 10 or more; Z is CH2 or O, n is 0 or 1, such that the ring is a 5 or 6 membered ring, R12 is H, alkyl or alkenyl or alkoxy having up to 10 carbon atoms so as to render a compound of formula (V): a material having odorant or flavorant characteristics; or formula (IV): wherein R11 has at least 10 carbon atoms and is an aliphatic group or an aromatic group; the or each R13 is independently a straight or branched chain, saturated or unsaturated hydrocarbyl group or alkoxy group having from 1 to 8 carbon atoms or two groups R13 together with the carbon atoms to which they are attached form a five or six membered ring which may be saturated or unsaturated (including aromatic) and which may be optionally substituted with from 1 to 3 alkyl groups having from 1 to 6 carbon atoms; and x is from 1 to 5 so as to render a compound of formula (VI): a material having odorant or flavorant characteristics. Methods for producing these compounds and their use as flavours and fragrances is also described.

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