Abstract: Polyphosphonic acid ester compounds with flavorant, coolant and/or sweetener components, and tartar, plaque and/or calculus control compositions with improved taste comprising one or more polyphosphonic acid ester compounds are described.

Abstract: A method for improving the flavor of a drink or a food is disclosed, which comprises adding at least one compound selected from among monomers and polymers of triose-reductone, hydroxymalon-dialdehyde and hydroxypyruvaldehyde to the drink or food at a ratio of from 50 to 10,000 ng per gram of the drink or food. According to the present invention, the addition of at least one compound selected from among monomers and polymers of triose-reductone, hydroxymalondialdehyde and hydroxypyruvaldehyde to a drink or a food at a specific ratio makes it possible to enhance the saltiness of said food, to modify its sourness, to impart to and enhance its full-bodied flavor and to improve the volatilization of its aroma, thus improving the flavor of the food. It is also possible thereby to prevent the deterioration in the flavor.

Abstract: Bitterness inhibitors are disclosed which are derivations of cinnamic acid. A process for reducing the bitterness of consumable materials is set forth which comprises the addition of the bitterness inhibitors at a level of from about 0.001% to 0.2% by weight. The preferred bitterness inhibitors are caffeic acid and ferulic acid.

Abstract: This invention provides smoking compositions which contain a novel .beta.-hydroxycarboxylate flavorant-release additive. Under cigarette smoking conditions, a combustible filler and/or paper wrapper additive such as calcium bis(2,2-diethyl-3-hydroxy-4-phenylmethylenedecanoate) pyrolyzes and releases .alpha.-hexylcinnamaldehyde as a volatile flavorant component of the cigarette smoke.

Abstract: The present invention relates to novel sweetening agents. These sweetening agents have the general formula ##STR1## in which R is a 5,6,7,8-tetrahydro-1-naphthoyl or 1-naphthoyl radical, R' is a 2-cyanopyrid-5-yl radical and n is equal to 2. These novel sweetening agents are characterized by an extremely high sweetening potency and a very high stability compatible with all the conditions of industrial use.

Abstract: Sweetness inhibitors which are substantially tasteless have been found to be bitter taste inhibitors or blockers. Conversely, bitter taste inhibitors which are substantially tasteless have been found to be sweet taste inhibitors or blockers.

Abstract: Described is the use in augmenting or enhancing the aroma or taste of a foodstuff of a reaction product of linalool with citric acid wherein the reaction is carried out at 100.degree. C. in aqueous media for a period of from about two up to four hours. The resulting reaction product contains a novel mixture of terpenes.

Abstract: The present invention relates to a process for obtaining an aroma concentrate that is enriched in lactones. The present invention is particularly concerned with a process for concentrating lactones from a distillate obtained by the distillative deacidification of a fat composition rich in lauric acid residues, said distillate containing at least 0.1 wt. % of lactones having 6-20 carbon atoms, by subjecting the distillate or a fraction thereof to a fractional distillation so as to obtain a fraction containing at least 1 wt. % of lactones having 6-20 carbon atoms.The present invention offers a commercially and technically attractive route for obtaining natural lactones.Other aspects of the present invention are a lactone concentrate obtainable by the above process, the use of such a concentrate for flavoring food products and to food products flavored by such a lactone concentrate.

Abstract: A free-flowing salt substitute granule which comprises a core composition comprising a nonsweet carbohydrate and a coating on the core comprising sodium chloride.

Abstract: Described are isomeric mixtures of bisabolene prepared by dehydrating nerolidol using citric acid or phosphoric acid and then distilling the resulting product at particular temperature ranges and particular pressure ranges in order to prepare a composition of matter useful for augmenting or enhancing natural, dry, floral, opoponax aromas with floral, freesia, fruity, citrus, bergamot, mango and opoponax topnotes in perfume compositions, colognes and perfumed articles (e.g., solid or liquid anionic, cationic, nonionic, or zwitterionic detergents, fabric softener compositions, drier-added fabric softener articles, cosmetic powders and the like; and useful for repelling specific species of insects, namely, house flies Musca domestica L. (Diptera Muscidae)) and the species of mosquitoes, Aedes aegypti.

Abstract: A homogenous, liquid solution comprising oleoresin black pepper and either cinnamyl alcohol or phenyl ethyl alcohol is disclosed. Additionally, a method of manufacturing a homogenous, liquid solution comprising oleoresin black pepper, as well as a method of adding oleoresin black pepper to chewing gum pursuant to such a solution is disclosed.

Abstract: The use of acetals as aldehyde generators in foodstuff applications is disclosed.

Abstract: A composition containing the compounds dimethyl sulfide, beta-damascenone, 3-methylbutanal, and 3-methylbutyric acid in particular proportions is used to impart or enhance the cooked tomato flavor of food products. In a preferred embodiment, the composition also contains 1-nitro-2-phenylethane, eugenol, and methional.

Abstract: The sweetness of an ingestible product or oral composition containing a sweetening sugar or sugar alcohol in relatively large quantities can be reduced and thereby the flavor enhanced by incorporation of at least one compound of the general formula (I) ##STR1## in which m represents 0.

Abstract: The lower alkyl esters of .alpha.-campholenic acid and .alpha.-campholanic acid have organoleptic properties which make them useful for preparing fragrances and flavors.

Abstract: Optically active isomers of alpha-damascone of formula ##STR1## wherein the wavy line designates a C--C bond of cis or trans configuration and its 3-buten-1-one derivative are new compounds having utility in the perfume and flavor industry. They can be prepared starting from an enolate of formula ##STR2## where the wavy line has the meaning given above and Me designates an alkali metal, preferably lithium or magnesium, by treating said enolate with a bifunctional nitrogen derivative of formula ##STR3## where the asterisk identifies a center of chirality;index n stands for zero or 1;each of symbols R.sup.0 and R.sup.1 defines a linear or branched alkyl or aralkyl radical, or one of them represents a hydrogen atom and the other an alkyl radical as defined above;each of symbols R.sup.2 and R.sup.

Abstract: Described are the schiff base reaction products of alkyl anthranilates having the structure: ##STR1## wherein R" represents ethyl or methyl with ketones and aldehydes defined according to the structure: ##STR2## wherein R' represents methyl or hydrogen and R represents one of the moieties: ##STR3## including compounds defined according to the generic structure: ##STR4## wherein R, R' and R" are defined, supra. Also described are uses of such schiff base reaction products in augmenting or enhancing the aroma or taste of consumable materials including perfume compositions, perfurmed articles (including perfumed polymers, detergents and fabric softeners), colognes, foodstuffs, chewing gums, toothpastes, medicinal products and chewing tobaccos. The schiff base reaction products of our invention also have unexpected, unobvious and advantageous utilities for their deodorancy properties in addition to having valuable properties as fragrance materials and as flavor materials.

Abstract: The present invention relates to a clear ethanolic composition containing anethole, which is constituted of at least one water-ethanol medium containing from 10 to 30% v/v of ethanol, and 1 to 3 g/l of anethole and, in addition, of a quantity, which is effective to keep the composition clear, of a surfactant or of a mixture of surfactants having the following characteristics:it is acceptable in human foodstuffs,its HLB is 12<HLB<15,the CMC is 10.sup.-1 >CMC>10.sup.-3,the haze point being greater than 30.degree. C. for a non-ionic surfactant and the Krafft temperature being less than 10.degree. C. for an ionic surfactant.

Abstract: The invention is concerned with a novel process for the manufacture of compounds of the formula ##STR1## wherein R.sup.1 signifies C.sub.1-5 -alkyl, especially methyl, ethyl, propyl or isopropyl, and the radicals R.sup.2 each independently represent hydrogen or C.sub.1-5 -alkyl, especially hydrogen or methyl, ethyl, propyl or isopropyl.The process is characterized in that a compound of the formula ##STR2## wherein R stands for C.sub.1-4 -alkoxy, chlorine, bromine or C.sub.1-4 -alkanoyloxy, R.sup.1 and R.sup.2 have the above significance and R.sup.3 represents C.sub.1-4 -alkyl.is hydrolyzed and subjected to an aldol condensation and, where R=C.sub.1-4 -alkoxy, the reaction product is subsequently subjected to an acid treatment.The compounds I are for the most part known flavoring substances.

Abstract: Described are the schiff base reaction products of alkyl anthranilates having the structure: ##STR1## wherein R" represents ethyl or methyl with ketones and aldehydes defined according to the structure: ##STR2## wherein R' represents methyl or hydrogen and R represents one of the moieties: ##STR3## including compounds defined according to the generic structure: ##STR4## wherein R, R' and R" are defined, supra. Also described are uses of such schiff base reaction products in augmenting or enhancing the aroma or taste of consumable materials including perfume compositions, perfumed articles (including perfumed polymers, detergents and fabric softeners), colognes, foodstuffs, chewing gums, toothpastes, medicinal products and chewing tobaccos. The schiff base reaction products of our invention also have unexpected, unobvious and advantageous utilities for their deodorancy properties in addition to having valuable properties as fragrance materials and as flavor materials.

Abstract: Novel odorant and/or flavoring substances are described. These are the compounds of the formula ##STR1## wherein: R.sup.1 represents methyl or ethyl,R.sup.2 represents hydrogen or methyl,the dotted line represents an optional carbon-carbon bond,n is 0 or 1, and,when n is O, R.sup.3 is hydrogen and R.sup.4 represents acetyl or propronyl, and,when n is 1, R.sup.3 represents methyl or ethyl and R.sup.4 represents hydrogen or methyl,with the exception of 1,4,4,7a-tetramethyl-3a,4,5,7a-tetrahydro-7(6H)-ind-1-enone.The compounds of formula I possess organoleptic properties which make them particularly suitable for use as odorant and/or flavoring substances.

Abstract: Food acceptable sweetness modifying compounds comprising certain hydroxy aromatic acids having the formula ##STR1## wherein A e.g. is COOH or SO.sub.3 H, Y is hydroxy and R.sub.1, R.sub.2 and R.sub.3 are e.g. hydrogen or alkyl and foodstuff compositions containing the same. Other sweetness modifying agents included within the scope of the invention include 2,3-dihydroxybenzoic acid, 2-hydroxy-4-aminobenzoic acid and 3-hydroxy-4-aminobenzoic acid.

Abstract: Described are schiff base reaction products of alkyl anthanilates having the structure: ##STR1## wherein R.sub.3 represents methyl or ethyl and aldehydes of the generic structure: ##STR2## wherein R represents unsaturated hydrocarbyl and alkoxy hydrocarbyl moieties or mixtures of aldehydes having the structures: ##STR3## wherein R.sub.1 and R.sub.2 are different alkoxy hydrocarbyl moieties and hydrocarbyl moieties including the aldehydes:(a) bergamal having the structure: ##STR4## (b) floralozone having the structure: ##STR5## (c) pino acetaldehyde having the structure: ##STR6## (d) pino isobutyraldehyde having the structure: ##STR7## (e) melonal having the structure: ##STR8## and (f) canthoxal having the structure: ##STR9## and organoleptic uses thereof in augmenting or enhancing the aroma or taste of consumable materials including perfume compositions, colognes, perfumed articles, foodstuffs, chewing gums and beverages.

Abstract: Described is a process for augmenting or enhancing the aroma or taste of a foodstuff or chewing comprising the step of intimately admixing with a foodstuff or chewing gum base an aroma or taste augmenting or enhancing quantity of a composition of matter prepared by reacting canthoxal having the structure: ##STR1## with methyl anthranilate to produce a composition of matter containing a compound having the structure:

Abstract: A shirred tubular cellulosic food casing suitable for imparting smoke color and flavor to food products processed therein is manufactured by treating the external surface of the casing with liquid smoke before shirring.

Abstract: Described are the schiff base reaction products of alkyl anthranilates having the structure: ##STR1## wherein R" represents ethyl or methyl with ketones and aldehydes defined according to the structure: ##STR2## wherein R' represents methyl or hydrogen and R represents one of the moieties: ##STR3## including compounds defined according to the generic structure: ##STR4## wherein R, R' and R" are defined, supra. Also described are uses of such schiff base reaction products in augmenting or enhancing the aroma or taste of consumable materials including perfume compositions, perfumed articles (including perfumed polymers, detergents and fabric softeners), colognes, foodstuffs, chewing gums, toothpastes, medicinal products and chewing tobaccos. The schiff base reaction products of our invention also have unexpected, unobvious and advantageous utilities for their deodorancy properties in addition to having valuable properties as fragrance materials and as flavor materials.

Abstract: Described is a process for preparing 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone having the structure: ##STR1## and intermediates useful in such process defined according to the structure: ##STR2## wherein one of R.sub.3 or R.sub.4 is hydrogen and the other of R.sub.3 or R.sub.4 is acetyl; and one of R.sub.1 or R.sub.2 is methyl and the other of R.sub.1 or R.sub.2 is acetoxy, said compound defined according to the structure: ##STR3## being useful in augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, medicinal products, chewing tobaccos, toothpastes, smoking tobaccos, smoking tobacco articles, perfumes, colognes and perfumed articles including solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softeners, fabric softener articles and perfumed polymers.

Abstract: Compounds of the general formula ##STR1## wherein R is hydrogen or an acyl group of two to five carbon atoms and the dotted line is an optional bond, are valuable flavor compounds and can be used to improve the flavor of foodstuffs and luxury consumables.

Abstract: 4,4,7-trimethyl-3,4,7,8-tetrahydro-2(6H)-naphthalen-one is obtained by an elimination reaction from 3-oxo-.alpha.-ionol by way of direct addition thereof to a solution of a protonic acid in an inert solvent at an elevated temperature, or following its conversion into a low-carbon alkyl ester, particularly acetate, by way of the treatment of the latter, preferably with sodium acetate, in a polar non-protonic solvent at 150.degree.14 300.degree. C., wherein the output can be increased by raising the temperature of reaction. The product of the process is suitable, in pure form or as mixed with simultaneously produced 3,5,5-trimethyl-4-butenylidene-cyclo-hex-2-en-1-one, as an odiferous substance or as a fragrant substance for foods and tobacco.

Abstract: There is provided an aroma composition containing 1,5,8,8-tetramethylbicyclo[8.1.0]undec-5-en-2-one. This sesquiterpene ketone has an aroma reminiscent of a variety of odors based on the strong powdery, woody note and furthermore has high diffusivity and retentivity and accords well with a number of perfume, fragrance and flavor materials.

Abstract: Disclosed are a composition simulating the flavor and aroma of cider vinegar, a vinegar product having a simulated cider vinegar flavor, and a method for imparting the flavor and aroma of cider vinegar to food products. A flavoring composition comprising diethyl succinate, beta-phenethyl formate and beta-phenethyl alcohol has been found to be essential to achieving a cider vinegar flavor and aroma. A preferred vinegar composition will comprise sugar, distilled vinegar, about 35 ppm diethyl succinate, about 2 ppm beta-phenethyl formate and about 1 ppm beta-phenethyl alcohol.

Abstract: Described are para-carboalkoxy cyclohexanones defined according to the structure: ##STR1## wherein R.sub.1 represents hydrogen or C.sub.1 -C.sub.7 alkyl and R.sub.2 represents methyl or ethyl and uses thereof in augmenting or enhancing the aroma of consumable materials including foodstuffs, chewing gums, toothpastes, medicinal products, chewing tobaccos, perfume compositions, colognes and perfumed articles (e.g., solid or liquid anionic, cationic, nonionic or zwitterionic detergents, cosmetic compositions, fabric softener compositions, fabric softener articles, hair preparations and perfumed polymers. The compounds defined according to the structure: ##STR2## wherein R.sub.1 ' represents C.sub.4 -C.sub.7 alkyl and R.sub.2 represents methyl or ethyl are novel compounds.

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

Abstract: Described are 2-methyl-4-phenyl-1-pentanol derivatives defined according to the structure: ##STR1## wherein R represents hydrogen or acetyl and uses thereof in augmenting or enhancing the aroma or taste of consumable materials including perfume compositions, colognes, perfumed articles, foodstuffs, chewing gums, medicinal products and chewing tobaccos.

Abstract: This invention is concerned with novel substituted bicyclo[4.3.0]non-1(6)-en-8-yl methyl ketones, a process for their manufacture and novel fragrance and flavor compositions containing same.

Abstract: The present invention discloses fragrance and flavor compositions comprising 4-alkyl substituted cyclohexyl and cyclohex-3-enyl carboxylic acids wherein the 4-alkyl substituent is an ethyl, propyl or butyl group, and methods for preparing same.

Abstract: 1(7)-p-Menthen-9-al, a novel terpene aldehyde, possesses useful organoleptic properties and develops bitter, herbal and aromatic perfume notes. In the field of flavors, 1(7)-p-menthen-9-al develops flowery, herbal and fatty characters reminiscent of certain aspects of the flavor of nuts or cumin.

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: The sweetness of an ingestible product containing a sweetening sugar or sugar alcohol in large quantities can be reduced by incorporating therein a sweetness-reducing amount of at least one compound of the general formula: ##STR1## in which m represents 0 or 1, and when m represents 0, n represents 1, 2 or 3, and p represents 1, 2, 3 or 4, and when m represents 1, n represents 1 or 2 and p represents 0, 1, 2, 3 or 4; the substituents R, which may be the same or different, each represent a lower alkoxy group, e.g. with 1 to 5 carbon atoms, phenoxy group or a lower alkyl or trifluoromethyl group; and/or two substituents R together represent an aliphatic chain linked to the phenyl ring at two positions, either directly or via an oxa-group, e.g. an alkylenedioxy, alkenylenedioxy, alkylenoxy or alkenylenoxy group; and/or one substituent R represents a hydroxy group while at least one other substituent R represents an alkoxy group; and X.sup.+ represents a physiologically acceptable cation.

Abstract: Foodstuffs containing sweetness inhibitors having the general formula: ##STR1## wherein R.sub.7 is selected from the group consisting of hydrogen and C.sub.1 -C.sub.3 alkyl, R.sub.8 is selected from the group consisting of hydrogen and C.sub.1 -C.sub.3 alkyl and wherein R.sub.9 is the group ##STR2## wherein R.sub.2, R.sub.3, R.sub.4, R.sub.5 and R.sub.6 are independently selected from the group consisting of hydrogen, C.sub.1 -C.sub.3 alkyl, C.sub.1 -C.sub.3 alkoxy, C.sub.1 -C.sub.2 hydroxyalkyl, hydroxy and COOH; and the non-toxic salts thereof.

Abstract: Described is a class of macrocyclic carbonates defined according to the structure: ##STR1## wherein n is an integer of from 1 up to 8 and m is an integer of from 1 up to 8 and where n and m may be the same or different and organoleptic uses thereof in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes, medicinal products, chewing tobaccos, perfume compositions, colognes and perfumed articles (i.e. solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softener compositions, fabric softener articles, cosmetic powders and perfumed polymers).

Abstract: Bicyclic aldehydes of formula ##STR1## possess useful organoleptic properties and can be used advantageously as perfume and flavor ingredients. Compounds (I) develop woody and ambery odor notes and woody, musky and earthy gustative characteristics. They are prepared by a multistep process starting from (E)-13-norcaryophyll-4-en-8-one.

Abstract: Described are tertiary pentamethylindanol derivatives defined according to the structure: ##STR1## wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond and uses thereof in augmenting or enhancing the aroma or taste of consumable materials selected from the group consisting of perfume compositions, colognes, perfumed articles, foodstuffs, smoking tobaccos and smoking tobacco compositions.

Abstract: Described is a genus of compounds defined according to the structure: ##STR1## hereinafter termed "norbornyl esters" wherein R.sub.1, R.sub.2 and R.sub.3 represent methyl or hydrogen with the proviso that at least one of R.sub.1, R.sub.2 and R.sub.3 is hydrogen as well as uses thereof in augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, chewing tobaccos, smoking tobaccos, smoking tobacco articles, perfume compositions, colognes and perfumed articles (including, but not limited to, solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softener compositions, fabric softener articles, hair preparations and perfumed polymers). Also described is a novel process for preparing such norbornyl esters.

Abstract: Process for imparting, enhancing or modifying the odorous note in perfumes, perfume compositions, artificial essential oils, flavoring agents or flavor compositions to a "blackcurrant" note, which comprises adding thereto 1.5-dimethyl-8-hydroximino-bicyclo[3.2.1]octane ##STR1## Wherein the wavy line denotes geometric isomers, at a concentration of at least 1 part per million by weight based on the total weight of the thus obtained material.

Abstract: Described is a process for preparing .beta.-damascone starting with 2,6,6-trimethyl cyclohex-2-enone according to the reaction sequence: ##STR1## wherein Z is hydrogen, MgX', Li, Na or K; Y is MgX', Li, Na or K; X' is Cl, Br or I; R is C.sub.1 -C.sub.3 lower alkyl such as methyl, ethyl, n-propyl or i-propyl; X is Cl, Br or I. Also described are the organoleptic uses of the compound having the structure: ##STR2## in augmenting or enhancing the taste or aroma of a consumable material, e.g., foodstuff, chewing gum, medicinal product, chewing tobacco, smoking tobacco, perfume, perfumed article (e.g., drier-added fabric softener articles and solid or liquid anionic, cationic or nonionic detergents) and cologne.

Abstract: Described is the use of the compound having the structure: ##STR1## in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: This invention discloses novel odorant and/or flavoring compositions containing a substituted tetralin or indan of the general formula ##STR1## wherein R' represents --CN, --COOH.sub.2 R.sup.6 or --COOCH.sub.2 R.sup.8 ; R.sup.2 through R.sup.8 represents hydrogen or methyl and n represents 1 or 2.The invention is also concerned with those novel tetralins and indans disclosed herein.

Abstract: Described is a method for augmenting or enhancing the aroma or taste of a mango, guava or papaya 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;4.

Abstract: Described are mono-oxomethyl substituted polyhydrodimethanonaphthalene derivatives having the generic structure: ##STR1## wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond; wherein R.sub.1, R.sub.1 ', R.sub.1 ", R.sub.1 '", R.sub.1 "", R.sub.3, R.sub.5, R.sub.5 ', R.sub.5 ", R.sub.5 '", R.sub.5 "" and R.sub.6 represents hydrogen or methyl with the provisos:(i) at least four of R.sub.1, R.sub.1 ', R.sub.1 ", R.sub.1 '" and R.sub.1 "" are hydrogen; and (ii) at least four of R.sub.5, R.sub.5 ', R.sub.5 ", R.sub.5 '" and R.sub.5 "" represent hydrogen;and wherein Z represents one of the moieties:(i) carboxaldehyde having the structure: ##STR2## (ii) alkylene dioxy or dialkoxy methyl having the structure: ##STR3## (iii) hydroxy methyl having the structure: ##STR4## (iv) acetoxymethyl having the structure: ##STR5## and wherein R.sub.7 and R.sub.8 taken separately represent C.sub.1 -C.sub.4 lower alkyl or R.sub.7 and R.sub.8 taken together represent C.sub.2 -C.sub.