Abstract: Described are synergistic antimicrobial-fragrance compositions including broad spectrum antimicrobial compositions containing salicylaldehyde and at least one organoleptically-compatible antimicrobial synergism cofactor substance. The weight ratio range of salicylaldehyde:synergism cofactors substance is from 1:10 up to 10:1. The cofactor substance is such that the degree of synergism of the resultant mixture is defined according to the IFF Antimicrobial Synergism Test wherein the difference between the actual and expected antimicrobial values of the mixture is greater than or equal to a multiple of (i) 0.05 and (ii) the expected antimicrobial value of the mixture. Cofactor substances include phenolics such as cresol, caravacrol and thymol; ethyl vanillin; benzyl alcohol; indol; &bgr;-orcinol; and terpinenol-4.

Abstract: Described is a process for determining excitants, attractants, incitants and stimulants for members of the Class Crustacea including but not limited to Penaeus setiferus, Penaeus aztecus, Penaeus vannamei and Procambrus clarkii. The apparatus for carrying out the process includes static tank flow-through tank and Y-maze each equipped with variable-focus camera. Also described is a method for exciting and/or attracting and/or stimulating and/or inciting members of the Class Crustacea including but not limited to Penaeus setiferus, Penaeus aztecus and Penaeus vannamei (referred to collectively as Penaeus spp.

Abstract: Described is the use in imparting, augmenting or enhancing aromas to or in perfume compositions, colognes and perfumed articles by admixing therewith an aroma imparting, augmenting or enhancing quantity of 2,2-dimethyl-4-phenyl valeronitrile defined according to the structure: ##STR1## Also described herein is a process for preparing phenyl butyronitriles by reacting isobutyronitrile having the structure: ##STR2## with a styrene derivative defined according to the structure: ##STR3## according to the reaction: ##STR4## in the presence of a catalyst selected from the group consisting of sodium hydride and lithium diisopropyl amide having the structure: ##STR5## at a temperature in the range of from about 90.degree. C. up to about 130.degree. C. yielding more than about 65% by weight of product wherein R.sub.1 and R.sub.2 are the same or different and each represents hydrogen or methyl.

Abstract: Described are polyalkyl indanyl n-propyl and allyl ethers defined according to the structure: ##STR1## wherein R.sub.3 represents methyl or hydrogen; wherein R.sub.1, R.sub.2, R.sub.4 and R.sub.5 each represents methyl or ethyl and wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond with the provisos that:1. at least three of R.sub.1, R.sub.2, R.sub.4 and R.sub.5 represents methyl;2. when each of R.sub.1, R.sub.2, R.sub.4 and R.sub.5 is methyl, then R.sub.3 is methyl; and3. when the dashed line is a carbon-carbon double bond and R.sub.1, R.sub.2, R.sub.3, R.sub.4 and R.sub.5 are each methyland 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, cosmetic powders and hair preparations.

Abstract: Described are the 6,7-(epithio)-3,7-dimethyl-1,3-octadienes having the structures ##STR1## and mixtures of same as well as the uses thereof in augmenting or enhancing the aroma or perfume compositions, colognes and perfumed articles including but not limited to solid or liquid anionic, cationic, nonionic or zwitterionic detergents, cosmetic powders, hair preparations and the like.

Abstract: Described are methods for augmenting or enhancing the aroma of articles subjected to the action of aqueous hypochlorite bleach compositions by adding perfume aroma augmenting or enhancing quantities of aliphatic C.sub.10 -branched olefin-containing mixtures produced by dimerizing isoamylene, (2-methyl-2-butene) to aqueous alkali metal hypochlorite bleach compositions containing a stabilizindg and emulsifying quantity of at least one compound having the structue: ##STR1## wherein at least one of R.sub.1 and R.sub.2 represents C.sub.10 -C.sub.12 branched or straight chain alkyl an when one of R.sub.1 or R.sub.2 is C.sub.10 -C.sub.12 branched or straight chain alkyl, the other of R.sub.1 or R.sub.2 is hydrogen and wherein M.sub..alpha. and M.sub..beta.

Abstract: Processes for imparting fruity flavors to foodstuffs by adding to foodstuffs a small amount of at least one sulfinate according to the formula: ##EQU1## wherein R.sub.1 is selected from the group consisting of methyl, n-hexyl and n-decyl and R.sub.2 is selected from the group consisting of methyl, n-hexyl and n-propyl, provided that when R.sub.1 is methyl, R.sub.2 is n-propyl, or n-hexyl; and provided that when R.sub.2 is methyl, R.sub.1 is n-decyl or n-hexyl, effective to alter the flavor and/or aroma of foodstuffs, together with compositions containing such sulfinates and adapted to alter the flavor and/or aroma of foodstuffs.