Abstract: Flavoring and perfume compositions as well as flavored foodstuffs and allied products and also perfumed products characterized by a content of one or more substituted thiophenes with the formula ##STR1## wherein none, one or two of the dotted lines represent a double bond with the proviso that no cumulated double bonds are present.

Abstract: Flavoring and perfume compositions as well as flavored foodstuffs and allied products and also perfumed products characterized by a content of one or more substituted thiophenes with the formula ##STR1## wherein none, one or two of the dotted lines represent a double bond with the proviso that no cumulated double bonds are present.

Abstract: The invention provides a process for the preparation of 5,6-dihydro-2H-pyran derivatives, wherein an aldehyde of formula I: ##STR1## wherein R.sub.1 represents an alkyl, cycloalkyl, aralkyl, alkaryl or aryl group having at most 15 carbon atoms and a diene of formula II: ##STR2## wherein R.sub.2 and R.sub.3 represents a hydrogen atom or an alkyl group having 1-6 carbon atoms are reacted in a Diels-Alder-type reaction under the influence of an inorganic Lewis acid catalyst, producing a compound of formula III wherein R.sub.1 -R.sub.3 have the meaning given above. ##STR3## Preferably R.sub.1 represents a 1-6 carbon atom alkyl group, a phenyl group or an o-, m- or p-tolyl group. Isoprene or 2-methyl-1,3-pentadiene is preferably used as the diene. The preferred catalyst is AlCl.sub.3 or SnCl.sub.4 and an organic nitro compound may be used as the co-catalyst.

Abstract: The invention provides a process for improving the taste and aroma of tobacco by finely dispersing over it an emulsion comprising an emulsifier, an aqueous phase and an oil phase containing at least 10% by weight of a non-volatile oil. The non-volatile oil comprises hydrocarbons, fatty acids, fatty acid esters, fatty alcohols and vegetable waxes, all having between 10 and 40 carbon atoms. The emulsifier is preferably water-soluble or water dispersible. The emulsions may be used as vehicles for applying other water-soluble and/or oil-soluble additives such as flavors, casing, humectants etc.

Abstract: The invention relates to alkyl (3-methylthio)-butyrates wherein the alkyl group has 4 to 5 carbon atoms, to their use in flavor compositions and to the use of these compounds or flavor composition comprising these compounds in foodstuffs and stimulants. The compounds impart a fresh fruit flavor character. Preferred is isobutyl (3-methylthio)-butyrate.

Abstract: Time duration indicator systems comprising a porous inert carrier and a volatile liquid, capable of reversibly changing the visual properties of the carrier. Such indicator systems can be used for products having a limited duration of use or life.

Abstract: Perfume compositions containing at least one compound having the formula 1 ##STR1## wherein said compounds have the substituents as defined in claim 1. Perfumed compositions and perfumed products containing them are characterized by flowery, fruity, green and spicy odors, sometimes accompanied by a slight minty nuance with animal and/or wood notes in the after-odor.

Abstract: Flavoring and perfume compositions, flavored foodstuffs and luxury consumables and perfumed products which contain (+)-spathulenol and/or (+)-4a-allospathulenol, having respective structural formula ##STR1## as the base material, (+)-4a-allospathulenol per se and a process for the preparation of these spathulenols.

Abstract: Perfume compositions and perfumed products characterized by a content of one or more fragrances having a long-lasting flowery and somewhat spicy odor with a not very pronounced sulphurous note and corresponding to the formula ##STR1## wherein R represents a methyl or ethyl group.

Abstract: Process for the preparation of aqueous air freshener gels having an increased perfume content of at least 5% and preferably more than 10% of the total weight of the gel by taking up the perfume in finely divided, porous, water-insoluble, synthetic polymer as the carrier and subsequently combining the thus obtained perfume-laden carrier with an aqueous gel or with the gelforming components.

Abstract: Flavouring and perfume compositions, flavoured foodstuffs and luxury consumables and perfumed products which contain (+)-spathulenol and/or (+)-4a-allospathulenol, having respective structural formulae ##STR1## as the base material (+)-4a-allospathulenol per se and a process for the preparation of these spathulenols.

Abstract: Perfume compositions and perfumed products characterized by a content of one or more fragrances which have a very natural leather odor and correspond to the formula ##STR1## wherein one of the two symbols R.sub.1 and R.sub.2 represents a methyl group and the other a hydrogen atom or both symbols represent a hydrogen atom and R.sub.3 represents a n-propyl, allyl, 1-propenyl-, sec.butyl, 1-buten-3-yl, isobutyl or 2-methylpropen-3-yl group.

Abstract: Perfume compositions and perfumed products containing as perfume component one or more 4,7-alkadienals with the formula ##STR1## wherein R represents a straight-chain or branched-chain alkyl or alkenyl group containing 2-5 carbon atoms and wherein the 4-5 double bond has the cis-configuration and the 7-8 double bond can have the cis or trans configuration.

Abstract: Perfume compositions and perfumed products characterized by a content of one or more fragrances which have the characteristic odor of vanilla and correspond to the formula ##STR1## wherein R.sub.1 or R.sub.2 represents a hydrogen atom and the other symbol an ethyl or propyl group and R.sub.3 represents a methyl or ethyl group.

Abstract: Perfume compositions and perfumed articles containing dihydro- and/or tetrahydro-1-naphthol derivatives of the formula ##STR1## wherein the dotted lines represent carbon-carbon single or double bonds with the proviso that no more than one of them is a double bond and wherein R.sub.1, R.sub.2 and R.sub.3 independently are methyl groups or hydrogen atoms; said naphthol derivatives have a very natural leather-like odor.

Abstract: Process for flavoring tobacco by mixing dry cut tobacco with one or more micro-encapsulated flavors as well as with an aqueous adhesive solution containing such quantity of water that said quantity may at least be adsorbed for the most part by the tobacco, continuing the mixing operation till a dry or almost dry product is obtained and then, if necessary, subjecting the obtained product to a drying operation respectively reduction operation.

Abstract: A process for utilizing tobacco dust by affixing it to cut, shredded or otherwise comminuted tobacco, reconstituted tobacco or tobacco substitute by thoroughly mixing tobacco dust, a powdered water soluble hydrocolloid, optionally an organic solvent, the comminuted tobacco, reconstituted tobacco or tobacco substitute, water or an aqueous solution of the hydrocolloid and optionally an additional quantity of the comminuted tobacco, reconstituted tobacco or tobacco substitute and continuing the mixing until a dry or almost dry product is obtained. The water soluble hydrocolloid may partly or completely be replaced by micro-encapsulated flavors, so that flavored tobacco products are obtained.

Abstract: Perfume compositions, perfumed materials and perfumed articles containing one or more isomers of substituted 1.4.4.8-tetramethyl-tricyclo[6.3.0.0.sup.2.5 ]undecanes as perfume base.Use of one or more isomers of 9-alkanoyl-1.4.4.8-tetramethyl-tricyclo[6.3.0.0.sup.2.5 ]undecanes having formula ##STR1## wherein R is methyl, ethyl or n-propyl as a perfume component in perfume compositions and in imparting fragrance to materials and articles for example soaps, cleaning preparations and cosmetic preparations.

Abstract: Aqueous air-freshener gels having an increased content of perfume are prepared by homogeneously mixing the perfume with one or more solid inorganic carriers selected from the group consisting of magnesium, oxide powder, active carbon, zeolites and absorption agents based on silica and then combining the homogeneous mixture obtained in this way with an aqueous gel or the gel forming components. In the case of absorption agents based on silica or zeolites the further use of a non-ionogenic emulsifier is required.

Abstract: Perfume and flavoring compositions, perfumed articles and materials respectively flavored foods, drugs, toothpaste, and tobacco products containing 10-isopropyl-2.7-dimethyl-oxaspiro[4.5]deca-3.6-diene having formula ##STR1## as essential compound for imparting thereto an olfactive note of the cassis type as well as this compound per se.