Abstract: This invention is directed generally to compositions (including foods, supplements, treats, toys, etc.) for animal consumption, particularly compositions comprising one or more alpha cyclic enolone compound(s). This invention also is directed generally to methods for using such compositions. This invention is further directed generally to processes for making such compositions.

Abstract: A method for improving the flavor and aroma characters of a smoking article is provided. A mixture consisting essentially of a reducing sugar and optionally a hydroxide of an alkali metal is subjected to heat treatment for a time and under conditions sufficient to produce a flavorful composition. The flavorful composition is then applied to tobacco leaves or cut filler made thereof, and smoking articles are prepared from the tobacco leaves or cut filler.

Abstract: A smoking article is provided having improved flavor and aroma when smoked and contains one or more smokable materials having free amino acids contained therein. The smoking article comprises a selectively enriched content of at least one amino acid selected from the group consisting of serine, threonine and analogs thereof, and is substantially free of exogenous non-sugar Maillard-functional carbonyl compounds.

Abstract: A flavorful and aromatic composition is provided by forming a mixture of a first component in the form of at least one non-sulfur containing amino acid, non-sulfur containing amino acid analog and/or degradation product thereof and a second component in the form of at least one sugar, sugar analog and/or degradation product thereof. The first component and second component are in a molar ratio of from about 1:1 to about 60:1. The mixture is then subjected to heat treatment in a pressure controlled environment under conditions sufficient to form the flavorful and aromatic composition, e.g., a pressure of about 10 psig to about 1000 psig and a temperature of at least 100.degree. C. The composition is useful as casing and top dressing components for tobacco laminae and cut filler, as well as for other smokable materials.

Abstract: A flavorful and aromatic compound for use in a smoking article is provided by subjecting an amino acid having a hydroxy group to heat treatment at a pressure of about 10 psig to about 1000 psig and at a temperature of at least about 100.degree. C. to provide a reaction material including flavorful and aromatic composition, and collecting the flavorful and aromatic composition for use in altering the aroma of mainstream smoke upon burning of a smoking compound during use.

Abstract: A process is provided for treating tobacco material for use in a smoking article comprising the step of applying a flavorful and aromatic casing and top dressing composition comprising a weak ammonium salt and a sugar or sugar derivative to a tobacco material. The present also provides a smoking article including tobacco material wherein the tobacco material is in intimate contact with a casing and top casing composition comprising a weak ammonium salt and a sugar or sugar derivative.

Abstract: Flavorful tobacco extracts are provided by subjecting a moist spray dried tobacco extract to heat treatment. The moist extract is contacted with a sugar and an amino acid, and exposed to a temperature above about 100.degree. C. in a pressure controlled vessel. Resulting flavorful extracts are useful as forms of tobacco in cigarettes and other smoking articles.

Abstract: Described is the use in augmenting or enhancing the leather aroma of perfume compositions, perfumed polymers, colognes and perfumed articles of the diethyl ester of 2-isopropyl-3-oxosuccinic acid having the structure: ##STR1##

Abstract: 3,5-di-(2-methylpropyl)-1,2,4-trithiolane having the formula: ##STR1## and its "cis" and "trans" isomers represented by the structures: ##STR2## are described as being useful in augmenting or enhancing the organoleptic properties (taste and aroma) of foodstuffs.

Abstract: Mixtures of 3,5-Di-(2-Methylpropyl)-1,2,4-Trithiolane having the formula: ##STR1## and its "cis" and "trans" isomers represented by the structures: ##STR2## together with one or more 3-Acetyl-2,5-Dialkyl Furan or Thiophene compounds having the generic formula: ##STR3## wherein X is sulfur or oxygen and R and R.sub.1 is lower alkyl of 1 to 5 carbon atoms are described as being useful in augmenting or enhancing the organoleptic properties (taste and aroma) of foodstuffs.

Abstract: 3,5-di-(2-methylpropyl)-1,2,4-trithiolane having the formula: ##STR1## and its "cis" and "trans" isomers represented by the structures: ##STR2## and described as being useful in augmenting or enhancing the organoleptic properties (taste and aroma) of foodstuffs.

Abstract: A small but effective amount of a pure crystalline or substantially pure compound represented by the formula: ##STR1## is used to alter, modify or enhance the flavor and aroma characteristics of a foodstuff having a bacon, caramel, roasted meat, roasted nut or fowl flavor and aroma.

Abstract: Described are the novel compounds having the structures: ##STR1## and mixtures of same taken together with 2-ethyl-5-methyl dihydrofuranone which has the structure: ##STR2## for use in augmenting or enhancing the sweet, brown sugar, pineapple-like, caramel, buttery, scorched butter-like, dried hazelnut and earthy aroma and sweet, brown sugar, pineapple-like, caramel, buttery, cheese-like, roasted, vanilla-like, dried hazelnut and earthy tastes of foodstuffs and of foodstuff flavoring compositions.

Abstract: A small but effective amount of a pure crystalline or substantially pure compound represented by the formula: ##STR1## is used to alter, modify or enhance the flavor and aroma characteristics of a foodstuff having a bacon, caramel, roasted meat, roasted nut or fowl flavor and aroma.

Abstract: A small but effective amount of a pure crystalline or substantially pure compound represented by the formula: ##STR1## is used to alter, modify or enhance the flavor and aroma characteristics of a foodstuff having a bacon, caramel, roasted meat, roasted nut or fowl flavor and aroma.

Abstract: A small but effective amount of a pure crystalline or substantially pure compound represented by the formula: ##STR1## is used to alter, modify or enhance the flavor and aroma characteristics of a foodstuff having a bacon flavor and aroma.

Abstract: A process is described for providing clear extended compositions of synthetic and/or natural essential oils and/or perfumery chemicals which comprises admixing a composition of a synthetic and/or natural essential oil and/or perfumery chemical and an extender material miscible with said synthetic and/or natural essential oil and/or perfumery chemical which does not appreciably alter the aroma of the synthetic and/or natural essential oil and/or perfumery chemical insofar as its quality or strength is concerned, the proportion of synthetic and/or natural essential oil and/or perfumery chemical in extender material being from about 70% up to about 99%, said extender material being one or more "dimerization" (or "coupling") products of one or more terpenes which are monocyclic and have two carbon-carbon double bonds or which are bicyclic and have one carbon-carbon double bond or one or more hydrogenated derivatives thereof or mixtures of same.