Abstract: Described are 1,1-dimethyl-1-nitrilo or hydroxylamino-3-(alkyl phenyl)-substituted propanes defined according to the generic structure: ##STR1## wherein R.sub.1 is selected from the group consisting of: (i) cyanide having the structure: ##STR2## (ii) hydroxylamino methyl having the structure: ##STR3## and wherein R.sub.2 is C.sub.1 -C.sub.5 lower alkyl, uses thereof in augmenting or enhancing the aroma of perfume compositions, colognes and perfumed articles including but not limited to bleach compositions, solid or liquid anionic, cationic, nonionic or zwitterionic detergents, perfumed polymers, fabric softener compositions, fabric softener articles, cosmetic powders and hair preparations. Also described are processes for preparing such 1,1-dimethyl-1-nitrilo or hydroxylamino-3-(alkyl phenyl)-substituted propanes by means of reacting an alkyl benzyl halide with isopropyl cyanide in the presence of a basic catalyst such as sodamide.

Abstract: Described are the uses of alpha-terpineol having the structure: ##STR1## and dibutyl succinate having the structure: ##STR2## taken alone or in combination as attractants for female Mediterranean sand flies (Phlebotomus papatasi).The dubutyl succinate and alpha-terpineol taken alone or in combination find utility primarily as bait enhancers for acute toxins and/or trapping devices.

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 imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

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) sweetness of foodstuffs and beverages caused by non-neutrative sweeteners e.g.

Abstract: Described are the uses of benzyl formate having the structure: ##STR1## d-carvone having the structure: ##STR2## and d-pulegone having the structure: ##STR3## taken alone or taken in combination as attractants for house flies (Musca domestica L. (Diptera:Muscidae)). The benzyl formate, d-carvone and di-pulegone taken alone or in combination find utility primarily as bait enhancers for acute toxins and/or trapping devices.

Abstract: Described are the uses of Calendula absolute (hereinafter also referred to as "marigold absolute", the solvent extract from the ligulate florets of Calendula officianalis), isobutyric acid having the structure: ##STR1## and isoamyl decanoate having the structure: ##STR2## taken alone or taken in combination as attractants for house flies (Musca domestica L. (Diptera:Muscidae)). The marigold absolute, isobutyric acid and isoamyl decanoate taken alone or in combination find utility primarily as bait enhancers for acute toxins and/or trapping devices.

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 discretely encapsulated Maillard reaction reagents with the reaction reagents being at least one encapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;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); andexposing 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 are 2-methyl-1-nitrilo- or 2-methyl-1-hydroxylamino-3-(methoxyphenyl) propanes defined according to the generic structure: ##STR1## wherein R.sub.1 is selected from the group consisting of: (i) cyanide having the structure: ##STR2## (ii) hydroxylaminomethyl having the structure: uses thereof in augmenting or enhancing the aroma of perfume compositions, colognes and perfumed articles including but not limited to bleach compositions, solid or liquid anionic, cationic, nonionic or zwitterionic detergents, perfumed polymers, fabric softener compositions, fabric softener articles, cosmetic powders and hair preparations. Also described are processes for preparing such 2-methyl-1-nitrillo- or 2-methyl-1-hydroxylamino-3-(methoxyphenyl) propanes by means of reacting a methoxy benzyl halide with ethyl cyanide in the presence of a basic catalyst such as sodamide.

Abstract: Described are adamantane derivatives defined according to the structure: ##STR1## wherein R.sub.1 is hydrogen or acetyl; R.sub.2 is hydrogen or methyl; and R.sub.3 is hydrogen or methylene (CH.sub.2) and wherein the dashed line represents a carbon-hydrogen single bond or a carbon-methylene double bond with the provisos that when R.sub.2 is methyl R.sub.1 and R.sub.3 are both hydrogen and when R.sub.2 is hydrogen, R.sub.3 is methylene and the dashed line is a carbon-methylene double bond and uses thereof in augmenting or enhancing the aroma of consumable materials selected from the group consisting of perfume compositions, colognes and perfumed articles.

Abstract: Described are cyano-substituted sulfur-containing compounds having the structures: ##STR1## as well as organoleptic uses thereof.

Abstract: Described is a 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; and(y) substantial imperviousness to the absorption or adsorption of cooking oil on storage and/or on cooking;the barrier composition containing a silicon oxide derivative, starch, methyl cellulose and xanthan gum.

Abstract: Described is a microbilogical method for producing the lactone, sclareolide and a diol having the chemical structure: ##STR1## using sclareol having the structure: ##STR2## as a substrate and using one of the microorganisms: Cryptococcus albidus (saito [skinner var. albidus]), ATCC 20918Bensingtonia ciliata, ATCC 20919Cryptococcus laurentii, ATCC 20920Cryptococcus albidus, ATCC 20921.

Abstract: Described is the use of d-carvone having the structure: ##STR1## as an attractant for mosquitos (Culicidae). The d-carvone finds utility primarily as a bait enhancer for acute toxins and/or trapping devices.

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 imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

Abstract: Described are 2,4,4-trisubstituted tetrahydro pyranyl esters defined according to the structure: ##STR1## wherein R.sub.1 represents methyl or ethyl and R.sub.2 represents C.sub.2 -C.sub.4 straight chain or branched chain alkyl or alkenyl and organoleptic used thereof in augmenting or enhancing the aroma of perfume compositions, colognes and perfumed articles including, but not limited to bleach compositions, solid or liquid anionic, cationic, nonionic or zwitterionic detergents, perfumed polymers, fabric softener compositions, fabric softener articles, cosmetic powders and hair preparations.

Abstract: Described are 2,4-disubstituted and 2,2,4-trisubstituted tetrahydropyranyl-4-ethers defined according to the generic structure: ##STR1## wherein R' represents methyl or ethyl; R.sub.1 and R.sub.2 taken alone are the same or different hydrogen, phenyl, C.sub.1 -C.sub.8 alkyl or C.sub.2 -C.sub.8 alkenyl (with the proviso that R.sub.1 and R.sub.2 are not both hydrogen) and R.sub.1 and R.sub.2 taken together represent C.sub.5 -C.sub.12 cycloalkyl or alkyl cycloalkyl, and reaction products containing said 2,4-disubstituted and 2,2,4-trisubstituted tetrahydropyranyl-4-ethers taken alone or taken further together in admixture with compounds defined according to the generic structure: ##STR2## wherein in the compounds defined according to the structure: ##STR3## one of the dashed lines in the moiety: ##STR4## represents a carbon-carbon double bond and each of the other dashed lines represent carbon-carbon single bonds; and R.sub.1 ' and R.sub.2 ' taken alone or taken together are defined in the same manner that R.

Abstract: Described are cyano-substituted sulfur-containing compounds defined according to a structure selected from the group consisting of: ##STR1## wherein M is an alkali metal as well as uses of the nonionic structures of said group for their organoleptic properties.

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 3,7-dimethyl-6,7-dioxo-1,3-octadienes or mixtures of same defined according to the structure: ##STR1## wherein R is hydrogen or ethyl and X is one of the moieties: ##STR2## and wherein the wavy lines represent a "E" or "Z" configuration of the methyl and vinyl moiety about the 3,4-pi-bond of the molecule, as well as methods for methods for augmenting or enhancing the aroma of consumable materials including perfumes, colognes and perfumed articles by adding thereto an aroma augmenting or enhancing quantity of at least one of said 3,7-dimethyl-6,7-dioxo-1,3-octadienes.

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) sweetness of foodstuffs and beverages caused by non-neutrative sweetners e.g.