Abstract: Described is a process for preparing 5-acyl-2-(furfurylthio)dihydro-2,5-dialkyl-3-[2H]furanones by reacting one or more dimers of a C.sub.4 -C.sub.6 alpha, beta alkanedione with furfurylmercaptan to form one or more 5-acyl-2-(furfurylthio)dihydro-2,5-dialkyl-3-[2H]furanones, said reaction taking place in an acidic medium and in the presence of an inert solvent.The processes of this invention give rise to compounds which can be used in flavor and aroma imparting, augmenting, modifying or enhancing compositions for foodstuffs, chewing gums, toothpastes, medicinal products and tobaccos and as foodstuff, chewing gum, toothpaste, medicinal product and tobacco aroma and flavor imparting, augmenting, enhancing or modifying materials.

Abstract: Processes and compositions are described for the use in foodstuff, chewing gum, toothpaste and medicinal product flavor and aroma and tobacco flavor and aroma augmenting, modifying, enhancing and imparting compositions and as foodstuff, chewing gum, toothpaste, medicinal product and tobacco aroma and flavor imparting, augmenting, modifying and enhancing materials of one or more 5-acyl-2-(furfurylthio)dihydro-2,5-dialkyl-3-[2H]furanones having the generic structure: ##STR1## wherein R.sub.1 ', R.sub.2 ', R.sub.3 ' and R.sub.4 ' are each the same or different and each represents hydrogen or methyl.

Abstract: Novel furanthiols of the formula ##STR1## wherein R.sub.2, R.sub.3 and R.sub.7 is hydrogen or alkyl and the dashed lines represent single or double carbon-to-carbon bonds are prepared and isolated.

Abstract: Processes for obtaining food flavoring materials and for preparing foodstuffs comprising heating at least one conjugated oxygen-containing carbonyl compound such as a hydroxyfuranone, a hydroxylactone, or a hydroxypyrone in the presence of hydrogen sulfide to obtain hearty flavoring compositions, particularly compositions having meat and cheese flavors; together with the compositions so obtained.

Abstract: Novel 3-sulfur derivatives of furan including alkyl furan-3-thiols and bis(alkyl-3-furyl) sulfides and di- and tetrahydro derivatives thereof having meaty and/or roasted aromas and flavors; processes for producing such 3-sulfur derivatives; novel flavoring compositions containing such derivatives; and novel food compositions containing such derivatives.

Abstract: The flavor of a foodstuff is altered, modified or enhanced by the addition thereto of one of the four compounds, the structure of which is one of the configurations of 3((2-mercapto-1-methylpropyl) thio)-2-butanol represented by the structures: ##SPC1##Each of these configurations produced by the process described herein, of reacting either a cis or trans 2,3 butane episulfide with an "erythro" or "threo" 2-hydroxy-3-mercapto butane, represented by the structures: ##SPC2##