Abstract: Described are the N,N-diethyl-m-toluamide having the structure: ##STR1## and the ethyl ester of 2-methyl-3-pentenoic acid having the structure: ##STR2## taken alone or taken in combination as attractants for house flies (Musca domestica L. (Diptera:Muscidae)). The N,N-diethyl-m-toluamide and ethyl ester of 2-methyl-3-pentenoic acid taken alone or in combination find utility primarily as bait enhancers for acute toxins and/or trapping devices.

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

Abstract: Described is the tetrahydro-5-isopropyl-2-methyl-2-thiophene acetonitrile of our invention having the structure: ##STR1## and organoleptic uses thereof in augmenting or enhancing the aroma or taste of perfume compositions, colognes, perfumed articles, foodstuffs and chewing gums.

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: Described is a process for preparing a batter-coated, barrier layer-coated porous inner food structure containing macerated beef or macerated chicken having the properties of:(x) retention of a substantial quantity of the water originally contained in the macerated beef or macerated chicken structure on re-cooking; and(y) substantial imperviousness to the absorption or adsorption of cooking oil into the resulting product when the resulting product is contacted with cooking oil on further cooking (re-cooking) subsequent to the cooking step required to prepare the product.The barrier coating consists of starch, methyl cellulose and xanthan gum. Additionally, the barrier coating may contain a reaction flavor composition and/or a reaction flavor precusor composition which results in retention of substantially all of the flavor nuances originally present in the macerated chicken or beef on re-cooking beyond the original cooking step. The prodct also includes one or more silicon oxide derivatives.

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 is apparatus useful in enabling the making of a cooked baked goods foodstuff and in enabling a process to be carried out whereby a Maillard reactant-coated uncooked foodstuff is exposed to microwave radiation for a time sufficient to provide a browned baked goods foodstuff which is cooked in a relatively short period of time. The apparatus comprises:(i) first mixing device for mixing a fluid carrier and Maillard or Amadori reactants;(ii) second mixing device separate from the first mixing device for mixing dough;(iii) shaping device downstream from the second mixing device for shaping the mixed dough;(iv) coating device for coating the composition of (i) onto the shaped dough;(v) microwave cooking device downstream from the coating device to cook the coated shaped dough; and(vi) device for controlling the microwave cooking device to determine the cooking time and to stop the microwave cooking at the expiration of the cooking time defined according to specific mathematical equations.

Abstract: Described is a process for producing a marinaded proteinaceous product such as marinaded chicken meat whereby the resulting product has a savory flavor such as a teriyaki flavor, comprising the steps of:(a) providing a chicken meat 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 chicken meat;(c) coating the mixture of (b) onto the surface of the chicken meat of (a) and keeping the coating on the chicken meat for such a period of time as to cause the chicken meat to permanently absorb or adsorb the flavor composition of (b); and(d) cooking the resulting product.

Abstract: Described is a process for carrying out microwave production of baked goods having a chocolate flavoring thereon and/or therein and products produced thereby.The process comprises the steps of:(a) providing a composition of matter consisting essentially of precursors of a chocolate flavor (e.g.

Abstract: Described are deodorant and/or antiperspirant vehicles which contain fragrance-containing polymer pellets containing 1 to 80% fragrance, the polymeric pellets produced by means of cryogenically grinding an extruded mixture of perfume composition and polymer.

Abstract: Described is an isomer-directed process for producing asymmetric ketones defined according to the generic structure: ##STR1## wherein one of Z.sub.1 or Z.sub.2 is the moiety: ##STR2## and the other of Z.sub.1 or Z.sub.2 is hydrogen; wherein R.sub.11 and R.sub.21 represent hydrogen or the same or different alkyl or alkenyl with the proviso that R.sub.11 and R.sub.21 are not both hydrogen or wherein R.sub.11 and R.sub.21 taken together:(i) complete a cycloalkyl, cycloalkenyl, bicycloalkyl, mono or polyalkyl cycloalkyl or mono or polyalkyl cycloalkenyl ring, or(ii) represent alkylidene, cycloalkenyl alkylidene, aralkylidene, mono or polyalkyl cycloalkenyl alkylidene or mono or polyalkyl aralkylidene;and wherein R.sub.6, R.sub.7 and R.sub.

Abstract: Described are triisobutylene alcohols and esters and halogenated intermediates for preparing same defined according to the generic structure: ##STR1## wherein one of the dashed lines represents a carbon-carbon single bond and the other of the dashed lines represents a carbon-carbon double bond; wherein R.sub.1 " and R.sub.2 " are the same or different and each represents hydrogen, chloro, bromo, hydroxyl or a C.sub.1 -C.sub.3 acyloxy with the provisos that when the dashed line in the 4--4' position is a carbon-carbon double bond then R.sub.1 " is hydrogen and R.sub.2 " is not hydrogen; and R.sub.1 " and R.sub.2 " are not both hydrogen.Also described are the uses of the triisobutylene alcohols and esters in augmenting or enhancing the aroma of perfume compositions, colognes and perfumed articles including but not limited to perfumed polymers solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softener compositions, fabric softener articles, cosmetic powders and hair preparations.

Abstract: Described are substituted tetrahydroindanes defined according to the generic structure: ##STR1## wherein Z is a moiety selected from the group consisting of: ##STR2## wherein X represents chloro or bromo; wherein R.sub.1 represents:--OR.sub.3 or --O.sup..crclbar. M.sup..sym. ;wherein R.sub.3 represents hydrogen, methyl or ethyl; wherein M represents alkali metal, sodium potassium or lithium; wherein R.sub.2 represents hydrogen or the moiety: ##STR3## as well as uses of substituted tetrahydroindanes defined according to the structure: ##STR4## wherein Z' represents a moiety selected from the group consisting of: ##STR5## wherein R.sub.2 is hydrogen and wherein R.sub.1 is the moiety:--OR.sub.3 'wherein R.sub.

Abstract: Described are triisobutylene alcohols and esters and halogenated intermediates for preparing same defined according to the generic structure: ##STR1## wherein one of the dashed lines represents a carbon-carbon single bond and the other of the dashed lines represents a carbon-carbon double bond; wherein R.sub.1 " and R.sub.2 " are the same or different and each represents hydrogen, chloro, bromo, hydroxyl or a C.sub.1 -C.sub.3 acyloxy with the provisos that when the dashed line in the 4-4' position is a carbon-carbon double bond then R.sub.1 " is hydrogen and R.sub.2 " is not hydrogen; and R.sub.1 " and R.sub.2 " are not both hydrogen.Also described are the uses of the triisobutylene alcohols and esters in augmenting or enhancing the aroma of perfume composition, colognes and perfumed articles including but not limited to perfumed polymers solid or liquid anionic, cationic, nonionic or switterionic detergents, fabric softener compositions, fabric softener articles, cosmetic powders and hair preparations.

Abstract: Described are triisobutylene alcohols and esters and halogenated intermediates for preparing same defined according to the generic structure: ##STR1## wherein one of the dashed lines represents a carbon-carbon single bond and the other of the dashed lines represents a carbon-carbon double bond; wherein R.sub.1 " and R.sub.2 " are the same or different and each represents hydrogen, chloro, bromo, hydroxyl or a C.sub.1 -C.sub.3 acyloxy with the provisos that when the dashed line in the 4--4' position is a carbon-carbon double bond then R.sub.1 " is hydrogen and R.sub.2 " is not hydrogen, and R.sub.1 " and R.sub.2 " are not both hydrogen.Also described are the uses of the triisobutylene alcohols and esters in augmenting or enhancing the aroma of perfume compositions, colognes and perfumed articles including but not limited to perfumed polymers solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softener compositions, fabric softener articles, cosmetic powders and hair preparations.

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 schiff base reaction products of alkyl anthranilates having the structure: ##STR1## wherein R.sub.3 represents methyl or ethyl; helional having the structure: ##STR2## and aldehydes having the generic structure: ##STR3## wherein R represents a hydrocarbyl or hydroxy hydrocarbyl moiety including the aldehydes:(a) pinoacetaldehyde having the structure: ##STR4## (b) pinoisobutyraldehyde having the structure: ##STR5## and (c) lyral, a mixture of compounds having the structures: ##STR6## and derivatives there and organoleptic uses thereof in augmenting or enhanving the aroma or taste of consumable materials including perfume compositions, colognes, perfumed articles, foodstuffs, chewing gums and beverages.

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 absorption of cooking oil on storage and/or on cooking;the barrier composition containing starch, methyl cellulose and xanthan gum.

Abstract: Described are oxy-substituted-2-phenyl pyran derivatives defined according to the generic structure: ##STR1## wherein: (i) the dashed lines in the pyran ring each represents a carbon-carbon single bond; or one of the dashed lines is a carbon-carbon double bond and each of the other of the dashed lines in the pyran ring is a carbon-carbon single bond;(ii) wherein R.sub.2 represents lower alkyl and R.sub.1 is hydrogen; or(iii) R.sub.1 and R.sub.2 represented by the moiety: ##STR2## taken together represents methylene and uses thereof in augmenting or enhancing the aroma of perfume compositions, colognes and perfumed articles including but not limited to perfumed polymers, solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softener compositions, fabric softener articles, hair preparations and cosmetic powders.

Abstract: Described is the S(4-hydroxy-1-isopropyl-4-methylhexyl) thioacetate having the structure: ##STR1## and uses thereof in augmenting or enhancing the aroma of consumable materials including perfume compositions, colognes, perfumed articles and perfumed polymers.