Abstract: Described are cyclohexenyl-alpha-alkyl acrolein derivatives defined according to the generic structure: ##STR1## wherein R.sub.1, R.sub.2, R.sub.3 and R.sub.4 represent hydrogen or methyl with the proviso that one, two or three of R.sub.1, R.sub.2, R.sub.3 and R.sub.4 represent methyl; wherein R.sub.5 represents methyl or ethyl; wherein one of the dashed lines represents a carbon-carbon double bond and the other of the dashed lines represents a carbon-carbon single bond; wherein the wavy lines represent the "cis" or "trans" juxtaposition of the moieties hydrogen, R.sub.5, cyclohexenyl and carboxaldehyde about the carbon-carbon double bond useful for augmenting or enhancing the aroma or taste of foodstuffs or chewing gums.

Abstract: This invention relates to a foodstuff which contains an amount of an ethyl-methylthio substituted alkyl ester having the following structure: ##STR1## wherein R and R' independently is either hydrogen or an alkyl group of from one to three carbon atoms and n is either zero or one.The ethyl-methylthio substituted alkyl ester will augment or enhance a fruity, vegetable or green pine needle flavor to the foodstuff.

Abstract: 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:1. 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.degree.-220.degree. C. whereby a mixture of aldehydes is formed;2. distilling the mixture of aldehydes at a vapor temperature in the range of from 85.degree. C. up to 93.degree. C. and a pressure of from 3 mm/Hg. up to 4 mm/Hg., thereby recovering a mixture of aldehydes;3. reacting the resulting mixture of aldehydes with methyl ethyl ketone at a temperature of about 45.degree. C. thereby forming a mixture of ketones; and4.

Abstract: Described are mixtures of 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone having the structure: ##STR1## and benzodioxanones having the generic structure: ##STR2## wherein Z is benzo or cyclohexano and uses thereof in augmenting or enhancing the aroma or taste of consumable materials including foodstuffs and fragrances.

Abstract: The invention relates to products and processes for employing heat stable enzymes especially--although not exclusively--for retarding the staling of baked and leavened cereal products. A concentrated protective sugar medium is used to solubilize or disperse a fungal alpha amylase enzyme before it is incorporated in a dough. This medium protects the enzyme against thermal denaturation, thereby enabling the enzyme to remain active during baking and until the starch of the dough becomes gelatinized and subject to enzyme attack. A preferred embodiment of the dough also includes chemical emulsifiers which may be used in conjunction with the fungal alpha amylase enzyme dispersed in the concentrated sugar solution. The invention addresses the conflicting requirements that enzyme activity must continue as long as possible throughout the baking process to retard staling; however, all activity must terminate before the end of the baking process to prevent the dough from becoming a sticky mass or paste.

Abstract: Described are the organoleptic uses of the genus of compounds defined according to the structure: ##STR1## wherein the wavy lines represent the "cis" or "trans" juxtaposition of the methyl, cyclohexenyl, hydrogen and carboxaldehyde moieties around the carbon-carbon double bond, for augmenting or enhancing the flavor and/or aroma of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, perfumes, colognes and perfumed articles.

Abstract: Methylthiomethyl esters of aliphatic acids have been found useful in imparting or enhancing flavors in foodstuffs. They are particularly useful with respect to dairy-type flavors.

Abstract: A flavored oral composition contains thaumatin or monellin at a flavor potentiating level, which level is below the sweetness threshold of thaumatin or monellin respectively in the composition; a flavoring composition comprises a solution or dispersion of a flavoring agent in a carrier therefor, and also contains thaumatin or monellin at a flavor potentiating level, which level is below the level required to provide sweetness in a substrate when the flavoring composition is added thereto in a flavoring amount; a method of potentiating and extending the flavor of an oral composition comprises adding thereto thaumatin or monellin at a flavor-potentiating level below the sweetness threshold of thaumatin or monellin respectively.

Abstract: A cream flavor composition useful with buttery flavored food products such as shortenings and margarines. The composition consists of: (a) a carboxylic acid component selected from 8-nonenoic acid, 9-decenoic acid, 10-undecenoic acid, and mixtures thereof; and (b) a higher methyl ketone component selected from 2-undecanone, 2-dodecanone, 2-tridecanone, 2-tetradecanone, 2-pentadecanone, 2-hexadecanone, and mixtures thereof. A particularly preferred cream flavor composition consists of 9-decenoic acid and a mixture of 2-undecanone, 2-tridecanone and 2-pentadecanone. When added to the buttery flavored food product, the amount of the carboxylic acid component is from about 0.0025 to about 350 ppm; the amount of 2-undecanone and/or 2-dodecanone is from about 0.0014 to about 600 ppm; the amount of 2-tridecanone and/or 2-tetradecanone is from about 0.0085 to about 800 ppm; the amount of 2-pentadecanone and/or 2-hexadecanone is from about 0.0080 ppm to about 1000 ppm.

Abstract: A process for extracting caffeine from raw coffee, roast coffee, tea and the like. Super-critical carbon dioxide is used as extracting agent, and ion-exchangers are used to absorb the caffeine, and are subsequently regenerated by use of aqueous regenerating agents.

Abstract: A process for preparing a powdered tea extract which comprises extracting tea leaves firstly at ambient temperature and then at an elevated temperature, with an aqueous medium which contains, at least during the extraction at ambient temperature, a food-acceptable carboxylic acid or a corresponding food-acceptable salt or any mixture thereof and afterwards drying the aqueous extract obtained.

Abstract: An improved extract decaffeination process. Roast coffee extract is contacted with a water-immiscible organic solvent to form decaffeinated extract and caffeine-containing spent solvent. The spent solvent is contacted with water to form decaffeinated spent solvent and caffeine-containing spent water. The spent water can be concentrated to a caffeine content of from about 7 to about 30% by weight. The caffeine in the concentrated spent water can be crystallized out and then separated from the residual spent water. The noncaffeine solubles present in the residual spent water can then be recovered.

Abstract: A homogeneous liquid composition for seasoning, flavoring and coloring foods and beverages is prepared from black pepper oleoresin and benzyl alcohol. The composition can also contain a food-grade emulsifier as well as such adjuvants as oleoresins of herbs and spices other than black pepper, essential oils of herbs and spices and edible coloring materials. The composition is both oil and water dispersible.

Abstract: A process for the recovery of xanthine stimulants from an aqueous solution containing xanthine stimulants extracted from cocoa material, which comprises contacting the solution with a substantially neutral adsorbent and separating the adsorbent, with the xanthine stimulants adsorbed thereon, from the aqueous solution having a reduced content of xanthine stimulants.

Abstract: Freshly picked washed mushrooms are subject to a modified atmosphere and infused with a suspension containing a particulate microscopic heat stable material. Upon blanching in boiling water the weight loss experienced is reduced from a normal 24% to 33% loss to between a 2% loss and a 5% or more weight gain.

Abstract: Described for use in augmenting or enhancing the aroma or taste of foodstuffs and chewing gums is the cyclic carbonate, 4-isopropyl-5,5-dimethyl-m-dioxane-2-one defined according to the structure: ##STR1##

Abstract: Glucosubstituented diterpenoid compounds analogous to stevioside, rebaudosides C and A, steviolmonoside and steviolbioside but having their gluco units substituted with simple monoglycosidic polar groups and optionally having their C.sub.19 carboxyls as simple esters are disclosed. These materials are sweet and do not degrade under mammalian GI tract conditions.

Abstract: Compounds of the formula ##STR1## wherein R.sub.1 is hydrogen or hydroxyl, and non-toxic, pharmacologically acceptable salts thereof formed with inorganic or organic bases. The compounds as well as their salts are useful as sweetening agents.

Abstract: Described are cis isomers, trans isomers and mixtures of cis and trans isomers of methyl-thio-2-methyl-2-pentenoate defined according to one of the structures: ##STR1## wherein the wavy lines represent "cis" and "trans" configurations of methyl, ethyl and methylthiocarboxy moieties around the carbon-carbon double bond; ##STR2## and uses of such methyl-thio-2-methyl-2-pentenoates in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, medicinal products or toothpastes.

Abstract: An aromatized instant coffee comprising the combination of aroma-enriched carrier and instant coffee. The product has an aroma intensity of at least 70,000 gas chromatograph counts, a pore factor of at least 0.9, and a retention factor of at least 0.80. Also part of the invention are preferred methods of applying aroma-enriched carrier to coffee products whose roast and ground coffee aroma is desired to be increased. An especially preferred method comprises adding aroma frost-enriched coffee oil in a dropwise addition manner to the coffee product. In a most preferred embodiment, dropwise addition is accomplished by injection, preferably by a syringe member, which is extended from the open end of a coffee container to near the bottom of the container and while the syringe is being pulled upward out of said container a predetermined amount of aroma-enriched coffee oil is injected into the product.