Abstract: Methods for preparing medicinal products, chewing gums, foodstuffs, and flavoring compositions for medicinal products, chewing gums and foodstuffs by including therein bis (cyclohexyl) disulfide to produce in food flavorings chewing gum flavorings and medicinal product flavorings, incense/fruity, pungent, nutty sulfury (berry), minty, musty, and sweet notes or combinations of these, for improving the taste and aroma of artificial grape or other fruit flavoring compositions.

Abstract: Process described is for the preparation of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde having the structure: ##SPC1##(hereinafter referred to as beta-cyclohomocitral) which comprises the step of oxidizing beta-ionone with hydrogen peroxide in the presence of inorganic base to form beta-cyclo-homocitral, directly.

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, 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: Described is a process comprising adding to tobacco itself, or to homogenized or reconstituted tobacco (for subsequent incorporation into smoking articles along with tobacco blend) an amount sufficient to alter the flavor or aroma of the ultimate tobacco mixture of 4-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-butanone and/or 4-(6,6-dimethyl-2-methylene-3-cyclohexen-1-yl)-2-butanone.

Abstract: Described is a process comprising adding to homogenized or reconstituted tobacco (for subsequent incorporation into smoking articles along with tobacco blend) an amount sufficient to alter the flavor or aroma of the ultimate tobacco mixture of tricyclene-9-butenone (1,7-dimethyl-7(1-pent-2-en-4-onyl) nortricyclene) having the structure: ##SPC1##

Abstract: Methods are described for adding 2-methyl-4-pentenoic acid and/or C.sub.2 -C.sub.6 alkyl esters thereof to foodstuffs, chewing gums or medicinal products in order to impart sweet, fruity, strawberry, winey-cognac, pineapple-like, pear, green and/or apple-like aromas and tastes; with cooked strawberry jam undertones to said foodstuffs, chewing gums or medicinal products.

Abstract: Novel lower 2-alkylidene-2-alkenals having the formula: ##SPC1##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, such alkenals being useful in altering organoleptic properties of consumable materials.

Abstract: A high polymer composition consisting essentially of a nitrogen-containing organic high polymer, such as polyvinylpyridine, polyvinylquinoline, polyacrylonitrile, or polyvinylcarbazole, and 20-90% by weight of a 7,7,8,8-tetracyanoquinodimethane complex salt of N-methylacridinium. The composition has an electric conductivity of 10.sup..sup.-2 mho/cm or more and is useful, among others, as a semiconductor layer of a solid electrolytic capacitor.

Abstract: Methods are described for adding the novel compounds, isobutyl and n-hexyl esters of 2-methyl-4-pentenoic acid to foodstuffs, chewing gums or medicinal products in order to impart sweet, fruity, strawberry, pineapple-like, pear and/or green aromas and tastes.

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.

Abstract: A small but effective amount of a compound represented by the formula ##EQU1## wherein R.sub.1, R.sub.3, and R.sub.5 are the same and are lower alkyl of from 1 to 5 carbon atoms, R.sub.2, R.sub.4, and R.sub.6 are hydrogen, and R.sub.7 is hydrogen or lower alkyl of from 1 to 5 carbon atoms; is used to alter, modify or enhance the flavor and aroma characteristics of a consumable material, a foodstuff or a perfume or a perfumed article.

Abstract: A mixture of compounds having the structure: ##SPC1##Useful as fragrance ingredients.

Abstract: Methods for altering, modifying or enhancing the roasted, nutty taste and aroma of foodstuffs comprising incorporating with such foodstuffs a small but effective amount of 2-methyl-3-thio-(2-methylbutyryl)-furan having the formula: ##SPC1##Together with compositions containing the 2-methyl-3-thio-(2-methylbutyryl)-furan for use in altering, modifying or enhancing such organoleptic properties.

Abstract: This application relates to 2-methyl-5,7-dihydrothieno-[3,4d]-pyrimidine, which is useful for flavoring foodstuffs or tobacco compositions and altering the fragrance of perfume compositions.

Abstract: The flavor of a foodstuff is altered, modified or enhanced by the addition thereto of one of the four compounds, the structure of which is one of the configurations of 3((2-mercapto-1-methylpropyl) thio)-2-butanol represented by the structures: ##SPC1##Each of these configurations produced by the process described herein, of reacting either a cis or trans 2,3 butane episulfide with an "erythro" or "threo" 2-hydroxy-3-mercapto butane, represented by the structures: ##SPC2##

Abstract: Processes and compositions are described for the use in foodstuff flavor and aroma, tobacco flavor and aroma and perfume aroma augmenting, modifying, altering and enhancing compositions and as foodstuff, chewing gum, toothpaste, medicinal products, tobacco, perfume and perfumed article aroma imparting materials of mixtures of (i) 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde (hereinafter referred to as "beta-cyclohomocitral") and (ii) 2,6,6-trimethyl-crotonyl-1,3-cyclohexadiene having the structure: ##SPC1##Hereinafter referred to as "damascenone". Addition of mixtures beta-cyclohomocitral and damascenone is indicated to produce:A. In food flavorings, a fruity, rosey, woody, tea aroma and a woody-tea, fruity-tobacco flavor;B. In tobacco, a sweet, floral, fruity, earthy, green aroma prior to smoking and a sweet, rich, tobacco-like smoke aroma augmenting effect with woody flavoring characteristics in the mainstream on smoking; andC. In perfumes, rosey, woody, camphoraceous, green and earthy notes.

Abstract: A small but effective amount of a compound represented by the formula: ##SPC1##Wherein R.sub.1, R.sub.2, and R.sub.3 are the same and represent hydrogen or methyl, is used to alter, modify or enhance the flavor and aroma characteristics of a foodstuff, chewing gum or medicinal product.

Abstract: Methods for altering, modifying or enhancing the creamy, cocoa aroma and/or taste of foodstuffs comprising incorporating with such foodstuffs a small but effective amount of 2,5-dimethyl-3-thioisovaleryl furan having the structure: ##SPC1##

Abstract: Processes are described for the preparation of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde (hereinafter referred to as "beta-cyclohomocitral" which either (A) comprises the steps of:I. Oxidizing beta-ionone having the formula: ##SPC1##with a peralkanoic acid having the formula: ##EQU1## (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: ##SPC2##Ii. hydrolyzing said beta-ionone enol ester using a basic hydrolysis agent to form beta-cyclohomocitral having the structure: ##SPC3##Or (B) oxidizing beta-ionone with hydrogen peroxide in the presence of inorganic base to form beta-cyclohomocitral, directly.

Abstract: A process is described for the preparation of 6-alkyl-alpha-pyrones which comprises the steps of:I. acylating an alkyl-3-butenoate ester having the formula: ##SPC1##with an acylating agent having the formula: ##SPC2##In the presence of a Friedel-Crafts catalyst to produce a novel mixture of two ketoesters having the formulae: ##EQU1## ii. optionally separating said mixture into its individual keto-esters; III. CONTACTING SAID MIXTURE OF KETO-ESTERS OR ONE OF THE INDIVIDUAL COMPONENTS THEREOF WITH A SOLID, HEAT RESISTANT CATALYST SUCH AS COPPER, STAINLESS STEEL, NICKEL OR STONE AT A TEMPERATURE IN THE RANGE OF FROM ABOUT 450.degree.C up to about 600.degree.C, thereby forming a 6-alkyl-alpha-pyrone having the formula: ##SPC3##wherein R.sub.1 is C.sub.1 -C.sub.10 alkyl, R.sub.2 is lower alkyl and X is chloro or bromo.Claimed herein is said mixture of keto-esters as well as each of the individual components thereof.