Abstract: Described are branched chain C.sub.11 aldehydes and alcohols, processes for producing same by (i) first dimerizing isoamylene(2-methyl-2-butene) to form a mixture of diisoamylenes and (ii) reacting the resulting mixture or separated components thereof with carbon monoxide and hydrogen by means of an oxo reaction, as well as methods for augmenting or enhancing the aroma of perfumes, colognes and perfumed articles by adding thereto perfume aroma augmenting or enhancing quantities of the thus produced C.sub.11 branched chain aldehydes and alcohol compositions of matter. Also described are perfume compositions, colognes and perfumed articles including solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softener compositions, dryer-added fabric softener articles, hair preparations, deodorant compositions and bleaching compositions containing such products thus produced.

Abstract: Described are branched ketones defined according to the generic structure: ##STR1## wherein R.sub.4 ' represents C.sub.1 -C.sub.4 lower alkyl; wherein one of the dashed lines is a carbon-carbon double bond and the other of the dashed lines represents carbon-carbon single bonds. Also described are organoleptic uses of these branched ketones in augmenting or enhancing the aroma or taste of consumable materials such as perfume compositions, colognes, perfumed articles (e.g., solid or liquid anionic, cationic, nonionic or zwitterionic detergents; cosmetic powders; hair preparations; fabric softener compositions and dryer-added fabric softener articles), foodstuffs, chewing gums, toothpastes, medicinal products, chewing tobaccos, smoking tobaccos and smoking tobacco articles as well as processes for preparing such branched ketones by reacting dimers of isoamylene with acyl halides or acyl anhydrides or mixed acyl anhydrides.

Abstract: Described are the bicyclic compounds having the generic structure: ##STR1## wherein Z is benzo or cyclohexano and processes for preparing same and compositions containing same for use in augmenting or enhancing the aroma and/or taste of foodstuffs, chewing gums, toothpastes and medicinal products; tobacco; perfumes, colognes and perfumed articles, produced by a process described by the reaction: ##STR2## wherein X is chloro or bromo; Y is chloro, bromo or OR; R is C.sub.1 -C.sub.3 lower alkyl, that is: methyl, ethyl, n-propyl or i-propyl; B is MOH, MH, MOR', trialkylamine, or M.sub.2 -CO.sub.3 (wherein M is alkali metal such as sodium or potassium); and R' is C.sub.1 -C.sub.5 lower alkyl, such as methyl, ethyl, n-propyl, i-propyl and t-butyl with the proviso that B is trialkylamine or an alkali metal carbonate when Y is chloro or bromo and B is MOH, MH or MOR' when Y is OR.The above mentioned compounds produce:A.

Abstract: Described are smoking tobacco compositions or substitute smoking tobacco compositions which, on fabrication into a smoking article, on smoking, yield a high flavor intensity release substantially evenly and uniformly over an extended period of time; the smoking tobacco composition or substitutes therefor containing a mixture of (i) a non-confined flavor oil; (ii) a flavor oil which is physically entrapped in solid particles; and (iii) a suspending agent such as hydroxypropyl cellulose; the none-confined flavor oil, the entrapped flavor oil and the suspension agent being premixed prior to addition to said smoking tobacco or said smoking tobacco substitute.

Abstract: Described are derivatives of 2-oxabicyclo[2.2.2]octanes and precursors therefor. The oxabicyclooctanes are useful in perfumery.

Abstract: Described are mixtures of cis and trans isomers of 2-[(methylthio)methyl]-3-phenyl-2-propenal having the structures: ##STR1## The ratio of cis to trans isomer being from 7:3 up to 9.5:0.5 wherein augmenting and enhancing the flavors and aroma of meat extract, meat, hydrolyzed vegetable protein, nut and chocolate flavored foodstuff by augmenting or enhancing the sweet, meat extract like, hydrolyzed vegetable protein like and beef broth like aroma and sweet, meat extract like, hydrolyzed vegetable protein like, beef broth like, and monosodium glutamate like flavor characteristics with mouthfeel effects.

Abstract: Processes and compositions are described for use in foodstuff, chewing gum, toothpaste and medicinal product flavor and aroma; tobacco flavor and aroma; perfume and perfumed article aroma augmenting, enhancing and imparting compositions; and as foodstuff, chewing gum, toothpaste, medicinal product, tobacco, perfume and perfumed article aroma imparting materials of one or more cyclohexadiene derivatives having the generic formula: ##STR1## wherein R is one of C.sub.1 -C.sub.5 alkyl, R.sub.1 is methyl when R.sub.2 is hydrogen, and R.sub.1 is hydrogen when R.sub.2 is methyl, produced by one of the following processes:(i) Reacting a 1-alkyl-3,5,5-trimethylcyclohexa-1,3-diene with oxygen in the presence of light, an ultraviolet sensitizer, and a basic catalyst; and fractionally distilling the resulting product; or(ii) Reacting a 4-alkyl-4-hydroxy-3,5,5-trimethyl-2-cyclohexen-1-one with dilute aqueous mineral acid and distilling the resulting reaction product.