Abstract: Described is a process for carrying out microwave browning on baked goods and products produced thereby. The process comprises the step of providing:(a) a composition of matter consisting essentially of procedures of a Maillard reaction product flavor, a solvent capable of raising the dielectric constant of the surface of a foodstuff to be cooked whereby the cooking time will be less than 6 minutes (such as water or a mixture of propylene glycol and water or a mixture of glycerine and water or a mixture of propylene glycol and glycerine or propylene glycol or glycerine taken alone;(b) providing an uncooked baked goods foodstuff, e.g. dough;(c) coating the composition of (a) onto the surface of the uncooked foodstuff; and(d) exposing the uncooked coated foodstuff with microwave radiation for a period of under 360 seconds whereby the resulting product is caused to be edible as a cooked foodstuff.

Abstract: Described are methods for effecting the controlled release of the functional organoleptic materials, to wit:(a) perfumery materials;(b) insect attractants;(c) insect repellents;(d) animal repellents;(e) fabric softener compositions;(f) flavor materials;(g) surface active agents; and(h) insect pheromonesover a relatively long period of time and, in the same time frame, effecting an initial "Burst" of the same or different organoleptic functional materials over a relatively short period of time. Also described are articles useful in effecting the controlled release of such functional organoleptic materials over a relatively long period of time and in the same time frame effecting an initial "Burst" of the same or different organoleptic functional materials over a relatively short period of time.

Abstract: Described are cyclohexenylmethyloxabicyclooctanes defined according to the generic structures: ##STR1## as well as intermediates for producing same defined according to the generic structures: ##STR2## wherein R.sub.1, R.sub.2, R.sub.3 ', and R.sub.3 " are each hydrogen or methyl with the provisos:(i) one or both of R.sub.1 and R.sub.2 is methyl;(ii) when R.sub.1 and R.sub.2 are both methyl then R.sub.3 ' and R.sub.3 " each represents hydrogen;(iii) one of R.sub.3 ' and R.sub.3 " is methyl and the other is hydrogen or R.sub.3 ' and R.sub.3 " both represent hydrogen; and(iv) when R.sub.3 ' and R.sub.3 " are both methyl then R.sub.1 is methyl and R.sub.2 is hydrogen;and R.sub.4 ' is hydrogen or C.sub.1 -C.sub.5 alkyl. Also described are the organoleptic uses of said cyclohexenylmethyl-oxabicyclooctanes wherein implementing or enhancing the aroma of perfume compositions, colognes and perfumed articles.

Abstract: Described is 3,5,5-trimethylhexanal oxime defined according to the structure: ##STR1## and organoleptic uses thereof in augmenting or enhancing the aroma of perfume compositions, colognes and perfumed articles including but not limited to solid or liquid anionic, cathionic, nonionic and zwitterionic detergents, perfume polymers, fabric softener compositions, fabic softener articles, cosmetic powders and hair preparations.

Abstract: Described are cyclohexenylmethyloxabicyclooctanes defined according to the generic structures: ##STR1## as well as intermediates for producing same defined according to the generic structures: ##STR2## wherein R.sub.1, R.sub.2, R.sub.3 ', and R.sub.3 " are each hydrogen or methyl with the provisos:(i) one or both of R.sub.1 and R.sub.2 is methyl;(ii) when R.sub.1 and R.sub.2 are both methyl then R.sub.3 ' and R.sub.3 " each represents hydrogen;(iii) one of R.sub.3 ' and R.sub.3 " is methyl and the other is hydrogen or R.sub.3 ' and R.sub.3 " both represent hydrogen; and(iv) when R.sub.3 ' and R.sub.3 " are both methyl then R.sub.1 is methyl and R.sub.2 is hydrogen;and R.sub.4 ' is hydrogen or C.sub.1 -C.sub.5 alkyl. Also described are the organoleptic uses of said cyclohexenylmethyloxabicyclooctanes wherein implementing or enhancing the aroma of perfume compositions, colognes and perfumed articles.

Abstract: Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reaction reagents being at least one enxapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;(c) placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); and(d) exposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be ediblewhereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned.

Abstract: Described is a reaction flavor-containing and barrier composition-coated macerated meat food article which has the properties of:(x) retention of a substantial amount of water on storage and/or on cooking;(y) substantial imperviousness to the absorption or adsorption of cooking oil on storage and/or on cooking; and(z) retention on storage and/or on cooking of substantially all the flavor nuances originally present in the meat;the barrier composition containing starch, methyl cellulose and xanthan gum.

Abstract: Described is a process for carrying out microwave production of a chocolate flavoring product, the product produced thereby and foodstuffs, beverages and chewing gums containing said product. The process comprises the steps of:(a) providing a composition of matter consisting essentially of precursors of a chocolate flavor (e.g., sugar, leucine and phenyl alanine) and a solvent capable of raising the dielectric constant of the reaction mass to be heated;(b) exposing the mixture of reaction precursors to microwave radiation for a period of time so that the resulting product is caused to have a chocolate flavor;(c) providing a foodstuff, chewing gum or beverage base;(d) admixing the chocolate flavor reaction product of (b) with the foodstuff, beverage or chewing gum base.

Abstract: Described are hydroxy adamantane compounds and derivatives thereof and a process for preparing same.

Abstract: Described are 2,2,3-trimethylcyclopentenyl acetone derivatives defined according to one or a mixture of compounds having the structures: ##STR1## organoleptic uses thereof, processes for preparing same using as a starting material the compound having the structure: ##STR2## which is reacted to form the compound having the structure: ##STR3## which is further reacted to form the novel intermediate: ##STR4## which is then converted to the 2,2,3-trimethylcyclopentenyl acetone derivatives or our invention using the allylic alcohol having the structure: ##STR5## wherein R.sub.3, R.sub.4, and R.sub.5 are the same or different hydrogen or methyl; R.sub.6 represents hydrogen, methyl, ethyl, or propyl or isopropyl; x is 0, 1 or 2; R.sub.7 is methyl or ethyl; R.sub.7 ' and R.sub.7 " represent methyl or ethyl or R.sub.7 ', (CH.sub.2).sub.x and R.sub.7 " taken together represents C.sub.2 -C.sub.6 alkylene; M represents Li, Mg, X or MgX; and X represents chloro or bromo.

Abstract: Described are alkyl-substituted tetra- or hexahydrobenzopyran derivatives defined according to one of the generic structures: ##STR1## wherein Z is a moiety in the alternative either ##STR2## wherein in the moiety having the structure: ##STR3## R' is methyl or ethyl and in the moiety having the structure: ##STR4## one of the dashed lines is a carbon-carbon double bond and each of the other of the dashed lines represent carbon-carbon single bonds; wherein R.sub.1 and R.sub.2 taken separately represent hydrogen or C.sub.1 -C.sub.3 lower alkyl (with the proviso that R.sub.1 and R.sub.2 are not both hydrogen) or R.sub.1 and R.sub.2 taken together complete a C.sub.5 or C.sub.

Abstract: Described are alkyl-substituted tetra- or hexahydrobenzopyran derivatives defined according to one of the generic structures: ##STR1## wherein Z is a moiety in the alternative either ##STR2## wherein in the moiety having the structure: ##STR3## R' is methyl or ethyl and in the moiety having the structure: ##STR4## one of the dashed lines is a carbon-carbon double bond and each of the other of the dashed lines represent carbon-carbon single bonds; wherein R.sub.1 and R.sub.2 taken separately represent hydrogen or C.sub.1 -C.sub.3 lower alkyl (with the proviso that R.sub.1 and R.sub.2 are not both hydrogen) or R.sub.1 and R.sub.2 taken together complete a C.sub.5 or C.sub.6 cycloalkyl moiety; and uses thereof in augmenting or enhancing the aroma of 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, cosmetic powder and perfumed polymers.

Abstract: Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: ##STR1## wherein R represents C.sub.6 alkyl or alkenyl; and X represents C.sub.2, C.sub.4 or C.sub.6 alkylene or alkenylene; with the provisos that R is C.sub.6 alkyl when X is alkenylene and R is C.sub.6 alkenyl when X is alkylene by means of the sequential steps of (i) fermentation of castor oil or ricinoleic acid using a microorganism selected from the group consisting of:Candida petrophilum, ATCC 20226;Candida oleophila, ATCC 20177;Candida sp., ATCC 20504; andCandida sake, ATCC 28137whereby gamma hydroxydecanoic acid and a mixture of other acids defined according to the generic structure: ##STR2## is formed wherein Y represents an oxo-saturated, oxo-unsaturated or di-unsaturated C.sub.9, C.sub.11 or C.sub.

Abstract: Described are adamantane derivatives defined according to the generic structure: ##STR1## wherein R.sub.1 ' is hydrogen or acetyl; R.sub.2 ' is hydrogen or lower alkyl and the dashed line is a carbon-carbon single bond or a carbon-carbon double bond as well as uses thereof for augmenting or enhancing the aroma or taste of consumable materials selected from the group consisting of perfume compositions, perfumed articles, colognes, smoking tobacco compositions, smoking tobacco articles, deodorizing articles, doedorizing compositions and malodor maskants.

Abstract: Described is the schiff base reaction product of methyl anthranilate having the structure: ##STR1## with ethyl vanillin having the structure: ##STR2## a compound having the structure: ##STR3## and uses thereof in augmenting or enhancing the aroma of perfume compositions, perfumed articles including perfumed polymers and colognes. The schiff base having the structure: ##STR4## also has unexpected, unobvious and advantageous utilities for its deodorancy properties in addition to having valuable properties as a fragrance material.

Abstract: Described is a process for producing a marinaded proteinaceous product, such as a marinaded chicken meat, whereby the resulting product has a savory flavor, such as a teriyaki flavor, comprising the steps of:(a) providing a meat muscle tissue inner food core;(b) preparing a mixture of:(i) an inorganic phosphate salt;(ii) water; and(iii) a reaction flavor which is a reaction product of cysteine hydrochloride, thiamine hydrochloride and macerated meat;(c) coating the mixture of (b) onto the surface of the meat of (a) and keeping the coating on the meat for such a period of time as to cause the meat to permanently absorb or adsorb the flavor composition of (b); and(d) cooking the resulting product.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imnparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing salt substitutes with sclareolide.

Abstract: Described are alkyl-substituted tetra- or hexahydrobenzopyran derivatives defined according to one of the generic structures: ##STR1## wherein Z is a moiety in the alternative either ##STR2## wherein in the moiety having the structure: ##STR3## R' is methyl or ethyl and in the moiety having the structure: ##STR4## one of the dashed lines is a carbon-carbon double bond and each of the other of the dashed lines represent carbon-carbon single bonds; wherein R.sub.1 and R.sub.2 taken separately represent hydrogen or C.sub.1 -C.sub.3 lower alkyl (with the proviso that R.sub.1 and R.sub.2 are not both hydrogen) or R.sub.1 and R.sub.2 taken together complete a C.sub.5 or C.sub.

Abstract: Described are the uses of benzyl formate having the structure: ##STR1## and d-pulegone having the structure: ##STR2## taken alone or taken in combination as attractants for beetles (Coleoptera). The benzyl formate and d-pulegone taken along or in combination find utility primarily as bait enhancers for acute toxins and/or trapping devices.