Abstract: One or more five or six membered oxathio heterocyclic compounds having one sulfur atom and one oxygen atom, such as an oxathiolane or an oxathiane, is used to alter, modify or enhance the flavor or aroma of a foodstuff, chewing gum or medicinal product. Among said oxathio heterocyclic compounds are the seven novel compounds:2,6-dimethyl-2-phenyl-1,3-oxathiane2-isobutyl-6-methyl-1,3-oxathianeEthyl-2,6-dimethyl-1,3-oxathiane-2-acetate2,6-dimethyl-2-acetyl-1,3-oxathiane2-n-nonyl-6-methyl-1,3-oxathiane2-isobutyl-1,3-oxathiolane7-methyl(6-oxa-10-thiaspiro) 4.

Abstract: Described are methods for preparing foodstuffs, flavoring compositions for foodstuffs, tobacco compositions, flavoring compositions for tobacco, perfume compositions, ingredients for perfume compositions, perfumed articles and ingredients for perfumed articles by including therein one or more C.sub.1 -C.sub.6 alkyl-2-methyl-3,4-pentadienoates in order to produce:A. In food flavorings, sweet, fruity, winey strawberry, tagette oil-like, pear and/or apple-like aromas and sweet, fruity, winey, creamy, strawberry, tagette oil-like, pear and/or apple tastes;B. In perfumes, berry, chamomile, wormwood, apple and/or pineapple notes; andC. In tobaccos, sweet, woody and/or fruity notes;As well as the novel compounds, isobutyl-2-methyl-3,4-pentadienoate and n-hexyl-2-methyl-3,4-pentadienoate.

Abstract: Novel 3-furyl sulfides having the formula: ##STR1## wherein R.sub.1 is methylthiomethyl, R.sub.2 is methyl, and R.sub.3 is hydrogen, such 3-furyl sulfide being useful in modifying or enhancing the organoleptic properties of foodstuffs (e.g., taste and/or aroma).

Abstract: Tricyclic alcohol compounds having the formula: ##STR1## wherein each of R.sub.1, R.sub.2, R.sub.3, R.sub.4, R.sub.5 and R.sub.6 is selected from the group consisting of hydrogen and methyl; wherein the dashed line is a carbon-carbon single bond or a carbon-carbon double bond; and wherein, when the dashed line is a carbon-carbon single bond, one of R.sub.2 or R.sub.3 is hydrogen; useful in preparing compositions for augmenting or enhancing the flavor and/or aroma of consumble products including foods, tobacco and perfumes.

Abstract: Described are processes for preparing novel 4- and 5-phenyl-pentenals, lower alkyl and lower alkylene acetals thereof having the structure: ##STR1## wherein one of X and Y is phenyl and the other of X and Y is hydrogen and A is a moiety selected from the group consisting of: ##STR2## WHEREIN R.sub.b and R.sub.b ' separately are the same or different lower alkyl or R.sub.b and R.sub.b ' taken together form a lower alkylene group either (i) comprising the step of intimately admixing the lithium salt of a Schiff base of acetaldehyde and an amine with a phenyl-substituted compound selected from the group consisting of phenyl alkanals and phenyl alkenyl bromides in order to produce a phenyl-substituted Schiff base and treating said phenyl-substituted Schiff base with an acid, or (ii) comprising the steps of first admixing phenyl propionaldehyde with a tri-substituted formyl methylene phosphorane in a non-reactive solvent and then heating the resulting mixture.

Abstract: 3-Furyl alkyl sulfides having the formula: ##STR1## wherein R.sub.1 is C.sub.1 -C.sub.5 lower alkyl and R.sub.2 is selected from the group consisting of hydrogen and methyl, are described as being useful in altering, modifying or enhancing the organoleptic properties of foodstuffs.

Abstract: Perfume and fragrance compositions, and perfumed articles comprising trithioacetone having the structure: ##STR1## are described.

Abstract: One or more five or six membered oxathio heterocyclic compounds having one sulfur atom and one oxygen atom, such as an oxathiolane or an oxathiane, is used to alter, modify or enhance the flavor or aroma of a foodstuff, chewing gum or medicinal product. Among said oxathio heterocyclic compounds are the seven novel compounds:2,6-dimethyl-2-phenyl-1,3-oxathiane2-isobutyl-6-methyl-1,3-oxathianeEthyl-2,6-dimethyl-1,3-oxathiane-2-acetate2,6-dimethyl-2-acetyl-1,3-oxathiane2-n-nonyl-6-methyl-1,3-oxathiane2-isobutyl-1,3-oxathiolane7-methyl(6-oxa-10-thiaspiro) 4.

Abstract: 4- and 5-Phenyl pentenal acetals having the structure: ##STR1## wherein one of X and Y is phenyl and the other of X and Y is hydrogen and A is the moiety: ##STR2## WHEREIN R.sub.b and R.sub.b ' are separately the same or different lower alkyl or R.sub.b and R.sub.b' taken together form a lower alkylene group. The compounds are used to impart flavors and fragrances to consumable materials.

Abstract: Processes and compositions are described for the use in perfume aroma imparting, augmenting, modifying, altering or enhancing compositions and as perfume and perfumed article aroma imparting, modifying, altering and enhancing materials of 2,2,6-trimethyl-1-cyclohexene-1-ylacetaldehyde (hereinafter referred to as "beta-cyclohomocitral") produced by a process which either (A) comprises the steps of:I. Oxidizing beta-ionone having the formula: ##STR1## with a peralkanoic acid having the formula: ##STR2## (wherein R is H, methyl or ethyl) in the presence of buffer and in the absence of dimethyl formamide, to form 2,2,6-trimethyl-1-cyclohexene-1-ylvinylacetate (hereinafter referred to as "beta-ionone enol ester") having the formula: ##STR3## II. Hydrolyzing said beta-ionone enol ester using a basic hydrolysis agent to form beta-cyclo-homocitral having the structure: ##STR4## or (B) oxidizing beta-ionone with hydrogen peroxide in the presence of inorganic base to form beta-cyclohomocitral, directly.

Abstract: Novel lower 2-alkyldene-3-alkenals having the generic formula: ##STR1## wherein one of R.sub.1 and R.sub.2 is hydrogen and the other is methyl, and one of R.sub.3 and R.sub.4 is hydrogen and the other is an alkyl group having two or four carbon atoms, but specifically, selected from the group consisting of:Cis-2-ethylidene-trans-3-hexenal;Cis-2-ethylidene-cis-3-hexenal;Trans-2-ethylidene-trans-3-hexenal;Trans-2-ethylidene-6-methyl-cis-3-heptenal; andTrans-2-ethylidene-6-methyl-trans-3-heptenalSuch alkenals being useful in altering, augmenting or enhancing organoleptic properties of foodstuffs, perfume compositions, perfumed articles and tobaccos.

Abstract: Described is a process for producing an organic tricyclic alcohol having the formula: ##STR1## wherein each of R.sub.1, R.sub.2, R.sub.3, R.sub.4, R.sub.5 and R.sub.6 is selected from the group consisting of hydrogen and methyl; wherein the dashed line is a carbon-carbon single bond or a carbon-carbon double bond; and wherein when the dashed line is a carbon-carbon single bond, one of R.sub.2 or R.sub.3 is hydrogen.

Abstract: Processes and compositions are described for altering the aroma of consumable products including perfumes, perfume compositions and perfumed articles utilizing as the essential ingredient a novel organic .pi.-tricyclene derivative having one of the formulae: ##STR1## wherein X is a moiety selected from the group consisting of: ##STR2## and wherein R.sub.1 and R.sub.2 are each selected from the group consisting of hydrogen and methyl, at least one of R.sub.1 or R.sub.2 being hydrogen. This Application is a continuation-in-part of application for U.S. Letters Patent Ser. No. 556,862, filed on Mar. 10, 1975, now U.S. Pat. No. 3,944,621 issued on Mar. 16, 1976.

Abstract: Processes and compositions are described for the use in tobacco flavor and aroma and as tobacco flavor and aroma imparting, altering, modifying, or enhancing materials of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde (hereinafter referred to as "beta-cyclohomocitral") produced by a process which either (A) comprises the steps of:I. Oxidizing beta-ionone having the formula: ##STR1## with a peralkanoic acid having the formula: ##STR2## (wherein R is H, methyl or ethyl) in the presence of buffer and in the absence of dimethyl formamide, to form 2,2,6-trimethyl-1-cyclohexen-1-ylvinylacetate (hereinafter referred to as "beta-ionone enol ester") having the formula: ##STR3## II.

Abstract: Methods for preparing foodstuffs, flavoring compositions for foodstuffs, chewing gum and flavoring compositions for chewing gums by including therein 4-methyl-1-oxaspiro[5.5]undecane.

Abstract: Novel 3-furyl sulfides having the formula: ##STR1## wherein R.sub.1 is selected from the group consisting of aralkyl, alkenyl and alkylthioalkyl; and R.sub.2 and R.sub.3 are each selected from the group consisting of hydrogen and methyl; at least one of R.sub.2 and R.sub.3 being methyl, such 3-furyl sulfides being useful in modifying or enhancing the organoleptic properties of foodstuffs (e.g., taste and/or aroma).

Abstract: Flavor compositions for use in orally utilizable compositions which may be either chewing gum compositions, chewable medicinal tablets, chewing tobacco or toothpaste having, an oral intake, a high flavor intensity release substantially evenly and uniformly, over an extended oral utilization time in the mouth cavity; the flavor compositions comprising a non-confined flavor oil, a flavor oil which is physically entrapped in solid particles and a suspending agent such as silica, xanthan gum and ethyl cellulose; the non-confined flavor oil, the entrapped flavor oil and the suspension agent being premixed prior to addition to either of the chewing gum base, the chewing tobacco or the chewable medicinal tablet base, or to the toothpaste base.

Abstract: Processes and compositions are described for the use in foodstuff, chewing gum, toothpaste and medicinal product flavor and aroma, tobacco flavor and aroma and perfume aroma augmenting, modifying, enhancing and imparting compositions and as foodstuff, chewing gum, toothpaste, medicinal product, tobacco, perfume and perfumed article aroma imparting materials of one or more alkyl side chain methyl substituted or unsubstituted 2,2,6-trimethyl-1-cyclohexen-1-vinyl alkanoates (hereinafter referred to as "enol esters") having the generic structure: ##STR1## (which structure is intended to cover both the "cis" and the "trans" isomers thereof) wherein R.sub.1 is C.sub.1 -C.sub.11 alkyl and R.sub.4 is hydrogen or methyl.

Abstract: Processes and compositions are described for altering the aroma of consumable products including perfumes, perfume compositions and perfumed articles utilizing as the essential ingredient one or more of the polycycloalkyl oxyalkanes and/or oxyalkenes (broadly hereinafter referred to as polycycloalkyl oxyhydrocarbons) having the generic formula: ##STR1## the polycyclic moiety being bicyclic or tricyclic, wherein X is one of the moieties: ##STR2## provided that the polycyclic moiety is tricyclic only when X contains an epoxide moiety; and wherein one of the dashed lines is a carbon-carbon bond and each of the wavy lines is a carbon-carbon single bond, one of the carbon-carbon single bonds represented by the wavy line being epimeric with respect to the other of the carbon-carbon single bonds represented by the wavy line; and processes for preparing individual compounds or mixtures of these compounds including the steps of:I.

Abstract: Described is the use in berry fruit flavors of a synthetically-produced 6-carbon carboxylic acid ester-containing composition comprising as its major constituent a cis ester of 2-methyl-3-pentenoic acid having the structure: ##STR1## wherein R is one of ethyl, isobutyl or n-hexyl.