Abstract: Described are gem dithioethers of phenylalkanes defined according to the structure: ##STR1## wherein R.sub.1, R.sub.2, R.sub.3, R.sub.4, R.sub.5 and R.sub.6 are each the same or different and each represents hydrogen or C.sub.1 -C.sub.3 lower alkyl; X represents 1,1-ethylidene, 1,1-propylidene or 2,2-propylidene and N represents 0 or 1 with the provisos(i) when N is 0, R.sub.5 is C.sub.1 -C.sub.3 lower alkyl; and(ii) when N=1, R.sub.5 is hydrogenand uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are methylthioalkanoic acid esters of cis-3-hexenol and citronellol defined according to the structure: ##STR1## wherein R.sub.2 represents cis-3-hexenyl or citronellyl and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are methylthioalkanoic acid esters of cis-3-hexenol and citronellol defined according to the structure: ##STR1## wherein R.sub.2 represents cis-3-hexenyl or citronellyl and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are methylthioalkanoic acid esters of cis-3-hexenol and citronellol defined according to the structure: ##STR1## wherein R.sub.2 represents cis-3-hexenyl or citronellyl and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Unsymmetrical dihydrodithiazines of the formula ##STR1## in which one of the substituents R.sub.1 and R.sub.2 represent a C.sub.3 -C.sub.5 -alkyl group while the other is a methyl group and R.sub.3 represents a hydrogen atom, or R.sub.1 represents a methyl group and R.sub.2 and R.sub.3 together form a C.sub.3 -C.sub.4 -alkylene radical, a process for their preparation and their use as fragrances and flavorings.

Abstract: Food acceptable sweetness modifying compounds comprising certain aromatic amino acids and foodstuff compositions containing the same.

Abstract: Described is a process for augmenting or enhancing the aroma or taste of a foodstuff comprising the step of adding to a foodstuff, a thioalkanoic acid ester of a phenylalkanol defined according to the structure: ##STR1## wherein M represents an integer selected from the group consisting of 1, 2 or 3; N is 0, 1 or 2; R.sub.1 represents methyl or hydrogen and R.sub.2 represents methyl or hydrogen.

Abstract: Described are the esters of alkylthioalkanoic acids defined according to the structure: ##STR1## wherein R.sub.1 represents C.sub.3 -C.sub.6 alkenyl or C.sub.1 -C.sub.4 alkyl; R.sub.2 represents C.sub.3 alkyl; C.sub.3 hydroxyalkyl or C.sub.3 alkenyl; N represents 0, 1 or 2 and M represents 0 or 1 and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are dialkylthioalkenes, dialkylthioalkylcycloalkenes and monoalkylthioalkenylcycloalkenes defined according to the generic structure: ##STR1## as well as the genus defined according to the structure: ##STR2## wherein R represents C.sub.6 -C.sub.11 alkenyl or cycloalkenylalkyl; and wherein R.sub.2 represents C.sub.1 -C.sub.3 alkyl and R.sub.3 is C.sub.1 -C.sub.3 alkyl and organoleptic uses thereof in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes or medicinal products.

Abstract: Described are dialkylthioalkenes, dialkylthioalkylcycloalkenes and monoalkylthioalkenylcycloalkenes defined according to the generic structure: ##STR1## as well as the genus defined according to the structure: ##STR2## wherein R represents C.sub.6 -C.sub.11 alkenyl or cycloalkenylalkyl; and wherein R.sub.2 represents C.sub.1 -C.sub.3 alkyl and R.sub.3 is C.sub.1 -C.sub.3 alkyl and organoleptic uses thereof in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes or medicinal products.

Abstract: Described are organoleptic utilities of mixtures of t-mercapto terpene isomers defined according to the generic structure: ##STR1## wherein one of the dashed lines is a carbon-carbon double bond and the other of the dashed lines is a carbon-carbon single bond taken further together with .alpha.-terpineol having the structure: ##STR2## .beta.-phenylethyl alcohol having the structure: ##STR3## 3-methyl-1-phenyl-pentanol-5 having the structure: ##STR4## and/or butanoyl cyclohexane derivatives defined according to the generic structure: ##STR5## wherein one of the dashed lines is a carbon-carbon double bond or two of the dashed lines represent carbon-carbon double bonds but that when two of the dashed lines represent carbon-carbon double bonds, the carbon-carbon double bonds are conjugated.

Abstract: Described are dialkylthioalkenes, dialkylthioalkylcycloalkenes and monoalkylthioalkenylcycloalkenes defined according to the generic structure: ##STR1## as well as the genus defined according to the structure: ##STR2## wherein R represents C.sub.6 -C.sub.11 alkenyl or cycloalkenylalkyl; and wherein R.sub.2 represents C.sub.1 -C.sub.3 alkyl and R.sub.3 is C.sub.1 -C.sub.3 alkyl and organoleptic uses thereof in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes or medicinal products.

Abstract: Described is the genus of mercapto-C.sub.2 -C.sub.3 -alkanoic acid esters of citronellol, geraniol, homologues thereof and partially saturated derivatives thereof defined according to the structure: ##STR1## wherein N represents 0 or 1; M represents 0, 1 or 2; P represents 0 or 1; and the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond with the proviso that when N is 0 then the dashed line represents a carbon-carbon single bond uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: A meat flavorant is prepared by oxidizing a lipid material to form oxidation products therein, combining the lipid material with a sulfur containing compound and with a source of amino acids including an animal protein hydrolysate and reacting the combined ingredients until substantially all of the oxidation products have been consumed.

Abstract: Described is the genus of thiogeranyl esters defined according to the structure: ##STR1## wherein R represents hydrogen, C.sub.1 -C.sub.5 alkyl or C.sub.2 -C.sub.6 alkenyl and uses thereof in augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, toothpastes, medicinal products, perfume compositions, colognes and perfumed articles.

Abstract: Described are methylthioionene derivatives defined according to the structure: ##STR1## wherein n is 0 or 1; wherein the dashed lines each represent a carbon-carbon single bond or a carbon-carbon double bond with the proviso that when the dashed line at the 3'-4' position is a double bond, n represents 0 and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are methylthioalkanoic acid esters of cis-3-hexenol and citronellol defined according to the structure: ##STR1## wherein R.sub.2 represents cis-3-hexenyl or citronellyl and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are the cycloalkyl esters of mercaptoalkanoic acids defined according to the structure: ##STR1## wherein R.sub.1 represents hydrogen or methyl; R.sub.2 represents mono C.sub.1 -C.sub.4 alkyl substituted or unsubstituted C.sub.5 -C.sub.8 cycloalkyl; R.sub.3 represents hydrogen or methyl; and N represents 0, 1 or 2 and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are gem dithioethers of phenylalkanes defined according to the structure: ##STR1## wherein R.sub.1, R.sub.2, R.sub.3, R.sub.4, R.sub.5 and R.sub.6 are each the same or different and each represents hydrogen or C.sub.1 -C.sub.3 lower alkyl; X represents 1,1-ethylidene, 1,1-propylidene or 2,2-propylidene and N represents 0 or 1 with the provisos(i) when N is 0, R.sub.5 is C.sub.1 -C.sub.3 lower alkyl; and(ii) when N=1, R.sub.5 is hydrogenand uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are dithioethers of 2-phenyl-2-alkenals defined according to the generic structure: ##STR1## wherein N represents 0 or 1 and R.sub.4 and R.sub.5 each represents hydrogen or methyl taken alone or taken further together with dithioethers of 2-phenyl-2-alkenals defined according to the structure: ##STR2## wherein N and R.sub.4 and R.sub.5 are defined, supra and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes and medicinal products.

Abstract: Described are the ortho-dioxybenzaldehyde dimethyl mercaptals having the structure: ##STR1## wherein R represents hydrogen or methyl and the use thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Compounds of the formula: ##STR1## wherein n is 0 or 1, R is lower alkyl (substituted or unsubstituted), R' is H or lower alkyl, and R" is a branched alkyl, alkyl-cycloalkyl, cycloalkyl, polycycloalkyl (poly=2 or more, fused or non-fused), phenyl or alkyl-substituted phenyl, and physiologically acceptable cationic and acid addition salts thereof, which compounds are potent sweeteners. These derivatives of gem-diaminoalkanes are many times sweeter than sugar and are free from undesirable flavor qualities. Furthermore, they possess an unanticipated high degree of solubility compared with known synthetic sweeteners. In addition, the compounds possess high stability so that they can be used in all types of beverages and in conventional food processing. Sweetening compositions and sweetened edible compositions of these compounds are also provided.

Abstract: Described are dialkylthioalkenes, dialkylthioalkylcycloalkenes and monoalkylthioalkenylcycloalkenes defined according to the generic structure: ##STR1## as well as the genus defined according to the structure: ##STR2## wherein R represents C.sub.6 -C.sub.11 alkenyl or cycloalkenylalkyl; and wherein R.sub.2 represents C.sub.1 -C.sub.3 alkyl and R.sub.3 is C.sub.1 -C.sub.3 alkyl and organoleptic uses thereof in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes or medicinal products.

Abstract: Described is the genus of mercapto-C.sub.2 -C.sub.3 -alkanoic acid esters of citronellol, geraniol and melanol defined according to the structure: ##STR1## wherein N represents 0 or 1, M represents 0, 1 or 2; P represents 0 or 1; and the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond with the proviso that when N is 0 then the dashed line represents a carbon-carbon single bond and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described is the genus of 4(hydrocarbylthio)acetoacetic esters defined according to the structure: ##STR1## wherein R.sub.1 represents C.sub.2 -C.sub.6 aliphatic hydrocarbyl and R.sub.2 represents hydrogen or C.sub.1 -C.sub.2 aliphatic hydrocarbyl and the uses of such 4(hydrocarbylthio)acetoacetic esters for augmenting or enhancing the aroma or taste of foodstuffs and chewing gums.

Abstract: This invention relates to 1, 3-oxathianes, their preparation and their use as food flavoring materials. The preferred embodiments have flavors reminiscent of meats, especially chicken or beef. These oxathianes have the general formula: ##STR1## wherein R.sub.1, R.sub.2 and R.sub.3 are the same or different radicals and which are H or C.sub.1 to C.sub.3 alkyl.

Abstract: Described is the genus of 4(hydrocarbylthio)acetoacetic esters defined according to the structure: ##STR1## wherein R.sub.1 represents C.sub.2 -C.sub.6 aliphatic hydrocarbyl and R.sub.2 represents hydrogen or C.sub.1 -C.sub.2 aliphatic hydrocarbyl and the uses of such 4(hydrocarbylthio)acetoacetic esters for augmenting or enhancing the aroma or taste of foodstuffs and chewing gums.

Abstract: Described is the genus of methyl(methylthioethyl)-1,3-dioxolanes and oxathiolanes defined according to the structure: ##STR1## wherein X and Y represent sulphur or oxygen with the proviso that at least one of X and Y is oxygen; wherein m is 0 or 1; and wherein R.sub.1 and R.sub.2 are the same or different and each represent hydrogen or methyl and uses of such methyl(methylthioethyl)-1,3-dioxolanes and oxathiolanes in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are furyl and phenyl mercaptals defined according to the generic structure: ##STR1## wherein the dashed line represents a carbon-carbon single bond or no bond; wherein R.sub.1 and R.sub.2 are the same or different and each represents hydrogen, methyl or ethyl; wherein p is 0 or 1; and wherein X represents a phenyl moiety having the structure: ##STR2## or a furyl moiety having the structure: ##STR3## and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are phenyl mercaptals defined according to the generic structure: ##STR1## wherein p represents 0 or 1 and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: The present invention discloses novel mercaptoalkyl substituted oxathiolanes and oxathianes which may be used as flavoring composition for food.

Abstract: A flavoring composition comprising an effective amount of a compound having the following structure: ##STR1## wherein R.sub.1 is an alkyl group of 1 to 7 carbon atoms; and R.sub.2 and R.sub.3 are chosen from the group consisting of hydrogen and an alkyl group of 1 to 3 carbon atoms. These compounds have been found to impart a fatty, meaty, chicken-like and pork-like quality, flavor and aroma when added in effect amounts to food products.

Abstract: Described are the alkylthioalkanal dialkyl mercaptals defined according to the generic structure: ##STR1## wherein n is an integer of from 1 up to 3; and wherein R.sub.1 and R.sub.2 are the same or different C.sub.1 -C.sub.3 alkyl; process for preparing same and organoleptic uses thereof in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, medicinal products and toothpastes.

Abstract: Sulfur containing terpenes of formula ##STR1## both in its racemic and enantiomeric forms possess useful organoleptic properties in developing especially fruity notes, more particularly of grapefruit character.(S)-(-)-1-p-menthene-8-thiol and (R)-(+)-1-p-menthene-8-thiol are new compositions of matter.

Abstract: Novel thioether compounds are disclosed which are useful as flavoring materials to enhance or impart meat-like flavors to foodstuffs. These compounds have the general formula ##STR1## where X can be, under specified conditions, --CH.sub.2 --, oxygen, or sulfur, Y can be oxygen or sulfur and R.sub.1, R.sub.2, R.sub.3, and R.sub.4 are hydrogen or 1 to 3 carbon alkyl groups.

Abstract: A process for augmenting or enhancing the aroma or taste of alliaceous flavors, particularly garlic flavors, by augmenting or enhancing the garlic and green aroma and taste nuances of alliaceous-flavored foodstuffs comprising the step of adding to a alliaceous-flavored foodstuff an aroma or taste augmenting quantity of a mixture of cis and trans isomers of a compound having the structure: ##STR1## wherein the wavy lines indicate both cis and trans juxtaposition of the hydrogen and methallyl moieties about the carbon-carbon double bond.

Abstract: Described is the genus of methyl(methylthioalkyl)-1,3-dithiolanes defined according to the structure: ##STR1## wherein R.sub.1 and R.sub.2 are the same or different and each represents methyl or hydrogen with the proviso that at least one of R.sub.1 and R.sub.2 is methyl; and wherein m represents an integer of 1 or 2 and uses of such methyl(methylthioalkyl)-1,3-dithiolanes in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described is the genus of methyl(methylthioethyl)-1,3-dioxolanes and oxathiolanes defined according to the structure: ##STR1## wherein X and Y represent sulphur or oxygen with the proviso that at least one of X and Y is oxygen; wherein m is 0 or 1; and wherein R.sub.1 and R.sub.2 are the same or different and each represent hydrogen or methyl and uses of such methyl (methylthioethyl)-1,3-dioxolanes and oxathiolanes in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are methyl substituted 2-(2,6-dimethyl-1,5-heptadienyl)-1,3-dithiolanes defined according to the structure: ##STR1## wherein R.sub.1 and R.sub.2 are the same or different and each represents methyl or hydrogen with the proviso that at least one of R.sub.1 and R.sub.2 is methyl and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

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: 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: 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: 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: Described for use in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes and medicinal products are mixtures of (a) 1-n-butoxy-1-ethanol acetate having the structure: ##STR1## and (b) 2-phenyl-3-carboethoxyfuran having the structure: ##STR2## and/or (c) bis (cyclohexyl) disulfide having the structure: ##STR3##

Abstract: Novel thioether compounds are disclosed which are useful as flavoring materials to enhance or impart meat-like flavors to foodstuffs. These compounds have the general formula ##STR1## where X can be, under specified conditions, --CH.sub.2 --, oxygen, or sulfur, Y can be oxygen or sulfur and R.sub.1, R.sub.2, R.sub.3, and R.sub.4 are hydrogen or 1 to 3 carbon alkyl groups.

Abstract: A flavoring composition of 2-(.alpha.-mercaptoalkyl)-3-thiazoline when added to foodstuffs imparts or augments a meaty, sauteed onion flavor and aroma.

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

Abstract: Ethyl 3-mercaptopropionate is employed as a flavoring ingredient to provide a pleasant Concord grape flavor and aroma notes to foodstuffs. Ethyl 3-mercaptopropionate is used at a level of from 10 parts per billion to 70 parts per million by weight of the foodstuff, as consumed.

Abstract: Described are compounds defined according to the structure: ##STR1## taken alone or in admixture wherein one of the dashed lines is a carbon-carbon double bond and each of the other of the dashed lines are carbon-carbon single bonds; wherein R.sub.1 represents C.sub.1 -C.sub.4 alkyl; R.sub.2 represents C.sub.1 -C.sub.4 alkyl; Z represents oxygen or sulfur; R.sub.3 represents hydrogen, MgX, Li, C.sub.1 -C.sub.3 lower alkyl or C.sub.1 -C.sub.3 lower acyl; and wherein X represents chloro, bromo or iodo and uses thereof in augmenting or enhancing the aroma and/or taste of consumable materials such as perfume compositions, colognes, perfumed articles, e.g., solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softener compositions or dryer-added fabric softener articles, smoking tobaccos, chewing gums, chewing tobaccos, medicinal products or toothpastes.

Abstract: Described is the genus of compound having the structure: ##STR1## wherein R.sub.1 represents C.sub.1 -C.sub.3 lower alkyl; R.sub.2, R.sub.3, R.sub.4 and R.sub.5 represent the same or different hydrogen or C.sub.1 -C.sub.3 lower alkyl; X and Y represent the same or different oxygen or sulfur; and one of the dashed lines represents a carbon-carbon double bond and the other of the dashed lines represent carbon-carbon single bonds as well as methods for augmenting or enhancing the aroma and/or taste of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, chewing tobaccos, perfume compositions, perfumed articles, smoking tobaccos and smoking tobacco articles using such dioxolanes, oxathiolanes and dithiolanes. The perfumed articles include solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softener compositions dryer-added fabric softener articles, hair preparations, deodorant compositions, as well as bleaching compositions containing the same.