Abstract: Described are &agr;-oxygen-substituted cyclohexane propionitriles having the structure: wherein R20 and R21 are the same or different C1-C3 lower alkoxy; or wherein R20 is hydrogen and R21 is hydroxy, C1-C3 lower alkoxy or C1-C3 lower acyloxy; and wherein R1, R2, R3, R4, R5, R6 and R7 are the same or different hydrogen or C1-C4 lower alkyl, and uses thereof for their organoleptic properties in augmenting or enhancing or imparting aromas in or to perfume compositions, colognes, microporous polymers or perfumed articles including solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softener compositions, fabric softener articles, hair care compositions and the like.

Abstract: The present invention provides a fragrant article that delivers fragrance over a period of time by an article comprising a polymer matrix, a fragrance and a decorative object. The decorative object is contained within a polymer matrix and in a preferred embodiment is the similar to the fragrance that is being released. The article is particularly well suited to be used as a room freshener, which because of its attractive appearance does not need to be hidden.

Abstract: The present invention is directed to a novel dioxin compound and the use of the novel compound in creating fragrances, and scents in items such as perfumes, colognes and personal care products.

Abstract: The invention relates to the manufacture of amide compounds provided through the reaction of nitrile compounds and a sulfate compound to form the related amide compound. In a preferred embodiment a diol or a triol is employed as a solvent, thereby increasing the yield of the product.

Abstract: Described is a fragrance control release system which is an emulsifier-free, single phase, nonporous, continuous, permeable polymeric film having a substantially uniform thickness of from about 1 up to about 150 microns, having entrapped and dissolved therein molecules of at least one fragrance substance capable of evolving from said film into the environment proximate said film by means of molecular diffusion at a permeation rate of from about 1×10−7 up to about 0.1 mg-mm/cm2-min in a sustained and controlled release manner. Also described is a process for using the aforementioned system for imparting a fragrance into the environment above the unobstructed outer surface of the aforementioned polymer film which is coated on the surface of a solid or semi-solid support, e.g., a woven or non-woven fabric substrate; or a solid surface or human epidermis.

Abstract: Described are carbon-containing functional groups substituted 4,5,6,7-tetrahydro-polyalkylated-4-indanes, isomers thereof, process for processes for preparing same, and uses thereof. The 4,5,6,7-tetrahydro-polyalkylated-4-indanes have the generic structure: Wherein G and R1-5 are as defined in the specification. The aforementioned materials have fragrance properties or are intermediates for materials which have fragrance properties. Also described are processes for producing the aforementioned substances.

Abstract: Described are optical isomers of (+) &dgr;-decalactone and (+) &dgr;-dodecalactone which impart, augment and/or enhance the aroma and/or taste of consumable materials including foodstuffs, chewing gums, toothpastes, beverages, fragrance compositions, colognes and perfumed articles such as solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softeners and hair preparations. The optical isomers are produced by means of a two-phase, environmentally friendly fermentation process for producing high yields of (+) &dgr;-decalactone and (+) &dgr;-dodecalactone from the corresponding unsaturated starting materials. The (+) &dgr;-decalactone substantially has the structure: with a very minor amount of isomer having the structure: and an optical rotation of +53.64° ((&agr;D20=+53·64° ) ). The (+) &dgr;-decalactone, which is the subject of the invention, has an enantiomeric excess percent of 95.

Abstract: Described is a method for inhibiting from feeding German cockroaches (Blattella germanica) from a surface or volume inhabited by said Blattella germanica consisting of the step of applying to said surface or said volume a Blattella germanica-anti-feedant quantity and concentration of a geraniol-containing mixture comprising: (i) from about 0 up to about 20% by weight of nerol; (ii) from about 20 up to about 40% by weight of citronellol; and (iii) from about 50 up to about 70% by weight of geraniol, which geraniol-containing mixture is defined according to specific GLC profiles set forth in FIGS. 4 and 5, described in the disclosure. Also described are compositions of matter defined according to the geraniol-containing compositions of FIGS. 4 and 5 which act as anti-feedants against the German cockroach species set forth above.

Abstract: Described is a process for augmenting, enhancing or imparting an aroma or taste of or to a consumable material which can be: (i) a calcium supplement; (ii) a foodstuff; (iii) a beverage; (iv) a chewing gum; (v) a toothpaste; or (vi) an oral care such as a mouthwash, by adding to the consumable material a tastand composition obtained from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out a sequence of physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof, whereby the tastand composition is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves and macerates thereof; and then spray-drying or freeze-drying the resulting product.

Abstract: Described are flavored calcium supplement compositions, beverage (e.g., coffee, milk, cocoa and citrus/whey protein), foodstuff, chewing gum and oral care (e.g., toothpaste and mouthwash) compositions and articles comprising flavored calcium supplements, foodstuff, beverage, chewing gum and oral care base compositions and intimately admixed therewith an aroma or taste augmenting, enhancing or imparting quantity and concentration of one or more freeze-dried or spray-dried tastand compositions containing tastands produced from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof whereby one or more natural food additives, chewing gum additives or oral care additives is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves end macerates thereof.

Abstract: Described are processes for removing the bitter aftertaste and enhancing the sweetness of a cola beverage having dissolved therein a sweetening quantity and concentration of aspartame, which causes a bitter aftertaste on subsequent ingestion of the cola beverage. The process consists of adding to the beverage from about 1 up to about 20 ppb of damascenone and at least one of the alcohols: cis-3-hexenol; 1-octen-3-ol; or &bgr;-phenylethyl alcohol. In the alternative, the process consists of adding to the cola beverage from about 1 up to about 20 ppb of &bgr;-homocyclocitral and at least one of the oxo compounds, cis-3-hexenol, acetophenone, or the pineapple compound. In the alternative, the process consists of adding to the cola beverage from about 1 up to about 20 ppb of a mixture of cis-3-hexenol and the pineapple compound.

Abstract: Described is a tastand-containing product produced from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof whereby a tastand composition is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves and macerates thereof. The term “tastand” is intended to mean a composition of matter which: (i) effects flavor improvement; (ii) imparts flavor; (iii) effects sweetness enhancement; (iv) effects removal of bitter tastes and aftertastes; and/or (v) effects removal of metallic tastes and metallic aftertastes. Such unit operations include pressurization using hydraulic press means, steam distillation, factional distillation, supercritical carbon dioxide extraction, volatile solvent extraction and/or charcoal column separation means.

Abstract: Described are flavor composition, flavor component, perfume composition and perfume component-containing microparticles which are particulate matrices composed of: (a) an olfactorily active component (e.g., perfume component); (b) silica; and (c) a saccharide composition which is a mixture of mannitol and maltose. The microparticles are useful in augmenting, enhancing and/or imparting aroma and/or taste (over relatively long periods of time in a controllably releasable manner) to perfume compositions, perfumed articles (e.g., deodorancy and antiperspirant sticks), foodstuffs, chewing gums, beverages and the like. Also described is a process for preparing the above-mentioned microparticles using, in sequence, (1) adsorption of the olfactorily active material onto silica followed by (2) a blending/extrusion step followed by (3) at least one particularization step.

Abstract: Described is a fragrance-containing and fragrance-emitting polymeric fiber which optionally contains (i) at least one antimicrobial agent; and (ii) at least one compatible coloring material or color-forming material which is useful in the ascertainment of the exhaustion or substantial reduction of fragrance, produced by either (i) a processing comprising the steps of: (a) co-extruding fragrance and optionally (i) antimicrobial agent and/or (ii) at least one compatible coloring material or color-forming material which is useful for ascertainment of the exhaustion or substantial reduction of fragrance with a thermoplastic polymer to form an extrudate; (b) forming fragrance and (optionally (i) antimicrobial agent and/or (ii) at least one compatible coloring material or color-forming material which is useful for ascertainment of the exhaustion or substantial reduction of fragrance agent)-emitting particles which may or may not be foamed from the extrudate; and (c) extruding a fiber of from about 3 denier up to

Abstract: Described is a process for forming controllably releasable fragrance-containing consumable articles, for example, encapsulated fragrances in detergents or fabric softener articles and compositions. The process includes the steps of: (a) forming an aqueous fragrance emulsion, including a modified starch; (b) spray drying or freeze drying the emulsion to form a fragrance-containing powder; and (c) mixing a solid consumable article base (e.g., detergent or fabric softener base) with the fragrance-containing powder. Also described are products produced by means of such processes as well as uses thereof.

Abstract: A two phase environmentally friendly fermentation process for producing high yields of &dgr;-decalactone and &dgr;-dodecalactone from the corresponding unsaturated starting materials is carried out under oxidative growth conditions using a saccharomyces species. The resulting products impart, augment and/or enhance the aroma and/or taste of consumable materials including foodstuffs, chewing gums, toothpastes, beverages, fragrance compositions, colognes and perfumed articles such as solid or liquid, anionic, cationic, non-ionic or zwitterionic detergents, fabric softeners, and hair preparations.

Abstract: Described is a single phase aqueous surfactant-free nontoxic air freshening composition containing 30-70% water, 5-20% of a fragrance, at least 60% of the components of which has a C log10P≦2.5 and 30-60 weight percent of a mixture of two glycol ether components: (i) dipropylene glycol methyl ether; and (ii) propylene glycol propyl ether or propylene glycol butyl ether. Also described is an air freshener device comprising a vessel for the aforementioned composition, an emanating surface and a wick for supplying the composition to the emanating surface.

Abstract: A process for producing acetephenone from a source of cinnamic acid is carried out with high amounts of oxygen and sugar in the presence of a bacteria species. Fragrance compositions and foodstuff compositions are augmented and enhanced by the presence of the product compound.

Abstract: Described are controlled, time-release microparticulate active and bioactive compositions (including perfuming compositions) for targeted delivery to surfaces such as skin, hair and fabric and the environment proximate thereto, where the active and bioactive materials have a calculated log.sub.10 P values of between 1 and 8 (P being the n-octanol-water partition coefficient). Such compositions include the active or bioactive material in single phase, solid solution in a wax or polymer matrix also having coated thereon and/or containing a compatible surfactant. Also described are processes and apparatus for preparing such compositions and processes for using same. Furthermore, certain component(s) of the aforementioned compositions in combination with one another are novel, and other components have novel uses in increasing fragrance substantivity, particularly in hair care preparations such as hair gels and shampoos.